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Sanem Bulam

Giresun University, Şebinkarahisar Vocational School, Program of Food Technology, Faculty Member

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Food Processing, Food Technology
Phone: (+90) 454 3101680
Address: Giresun University, Şebinkarahisar Vocational School, Program of Food Technology, Şebinkarahisar Campus, 28400, Şebinkarahisar/Giresun/TURKEY

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Nusret Zencirci

Abant Izzet Baysal University, Bolu, Turkey

Abant Izzet Baysal University, Bolu, Turkey

Ahi Evran University

Funda Çavuşlar Atila

Ahi Evran University

Istanbul University

Huazhong University of Science and Technology

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Papers by Sanem Bulam

Geçmişten Günümüze Anadolu’daki Etnomikolojik Çalışmalar

DergiPark (Istanbul University), Nov 11, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Sürdürülebilir Fonksiyonel Gıda Üretimi İçin Sağlıklı Bir Bileşen Olarak İstiridye Mantarı (Pleurotus ostreatus)

DergiPark (Istanbul University), Oct 20, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Assessment of total phenolic, total flavonoid, metal contents and antioxidant activities of Trametes versicolor and Laetiporus sulphureus

Acta Scientiarum Polonorum-hortorum Cultus, Oct 28, 2022

Molecules with antioxidant properties that can be synthesized in the body take part in very impor... more Molecules with antioxidant properties that can be synthesized in the body take part in very important tasks such as scavenging free radicals against oxidative damage in cell metabolism, chelating prooxidant metal ions, and inhibiting prooxidative enzymes [Bakır et al. 2017]. Therefore, taking molecules with antioxidant properties from outside into the body is extremely important, especially for the immune system [Turkoğlu et al. 2007]. Antioxidant activities of mushrooms, which are also rich in proteins and carbohydrates, and low in fat and calories, are closely related to their polyphenolic and flavonoid contents [Pop

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

DergiPark (Istanbul University), Dec 6, 2021

Review Article Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional ... more Review Article Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutraceuticals due to their rich macro and micronutrients, aroma compounds, bioactive components, and high commercial significance. Cantharellus cibarius Fr. is an ectomycorrhizal, culinary-medicinal mushroom that has been consumed as a food and therapeutic agent from Eurasia to the Americas and Africa for centuries. Fresh and processed C. cibarius are among the most economically significant species of the EWM trade in Turkey and all over the world. These mushrooms not only have a wonderful apricot-like flavor but also a soft, noncrumbling texture. However, like all fresh EWM, C. cibarius deteriorate so quickly that once harvested from nature, rapidly progressive changes are observed in nutritional quality, biological activity, and physical and sensorial properties. Therefore, apart from traditional methods such as cooking, drying, freezing, and pickling, new processing technologies with different pretreatments and various postharvest storage conditions are applied to extend the shelf life of C. cibarius mushrooms and to maintain their nutritional, phytochemical, and sensorial quality. This review focuses on recent studies on these different mushroom preservation and processing methods, and their effects on nutrients, bioactive compounds, sensorial and bioactivity properties of C. cibarius.

Sürdürülebilir Fonksiyonel Gıda Üretimi İçin Sağlıklı Bir Bileşen Olarak İstiridye Mantarı (Pleurotus ostreatus)

DergiPark (Istanbul University), Oct 20, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Geçmişten Günümüze Anadolu’daki Etnomikolojik Çalışmalar

DergiPark (Istanbul University), Nov 11, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Ethnomycological Studies in Anatolia from Past to Present

The Journal of Fungus, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production

The Journal of Fungus, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Assessment of total phenolic, total flavonoid, metal contents and antioxidant activities of Trametes versicolor and Laetiporus sulphureus

Acta Scientiarum Polonorum Hortorum Cultus

Antioxidant activities, metal contents, total phenolics and flavonoids were analyzed for Trametes... more Antioxidant activities, metal contents, total phenolics and flavonoids were analyzed for Trametes versicolor and Laetiporus sulphureus collected from Kastamonu region by using ICP-OES and spectrophotometric methods. Antioxidant activity of mushroom extracts were expressed as percentage of DPPH radicals inhibition and IC50 values. Percentage of inhibition ranged from 15.83 to 61.03% and IC50 value was found 5.33 mg/mL for L. sulphureus and % inhibition ranged from 7.27 to 20.47% and IC50 value was found 18.10 mg/mL for T. versicolor. The content of phenols in methanolic extracts expressed in gallic acid equivalents varied between 77.41±1.10 and 272,70±2.26 mg/g for T. versicolor and L. sulphureus respectively. Also the content of flavonoids in methanolic extracts expressed in quercetin equivalents varied between 13.82±0.21 and 44.29±0.54 mg/mg for T. versicolor and L. sulphureus, respectively. As a result the significant linear correlation was corroborated between the values for the ...

ASSESSMENT OF TOTAL PHENOLIC, TOTAL FLAVONOID, METAL CONTENTS AND ANTIOXIDANT ACTIVITIES OF Trametes versicolor AND Laetiporus sulphureus

Acta Scientiarum Polonorum Hortorum Cultus, 2022

In this study, total phenolic and flavonoid contents, biologically important antioxidant activiti... more In this study, total phenolic and flavonoid contents, biologically important antioxidant activities and precious metal contents of Trametes versicolor (L.) Lloyd and Laetiporus sulphureus (Bull.) Murrill fruiting bodies collected from Kastamonu province with their unique appearances and growing environments were deter-mined. The content of phenolics in methanolic extracts expressed in gallic acid equivalents varied between 77.41 ±1.10 and 272,70 ±2.26 mg/g for T. versicolor and L. sulphureus, respectively. Also, the content of flavonoids in methanolic extracts expressed in quercetin equivalents varied between 13.82 ±0.21 and 44.29 ±0.54 mg QE/mg for T. versicolor and L. sulphureus, respectively. Antioxidant activity of mushroom extracts were expressed as percentage of DPPH radical inhibition and IC50 values. Percentage of inhibition ranged from 15.83% to 61.03% with IC50 value of 5.33 mg/mL for L. sulphureus, while 7.27% to 20.47% with IC50value of 18.10 mg/mL was obtained for T. versicolor. In addition, mushroom samples were examined for met-al content by ICP-OES. While the most abundant precious metals of fruiting bodies were Ca (23.91 ±0.14), P (17.11 ±0.05), Mg (6.77 ±0.02) and Fe (3.84 ±0.02) as mg/kg DW for T. versicolor, they were P (24.52 ±0.09), Mg (4.59 ±0.01), Ca (0.49 ±0.01), and Fe (0.49 ±0.02) as mg/kg DW for L. sulphureus. The results showed that these two mushroom species rich in total phenolic contents can also be a very valuable source of P and Mg. While heavy metals Cu (123.93 ±0.30), Ni (180.99 ±0.64), Pb (54.62 ±0.58), and Cr (35.27 ±0.33) were found as μg/kg DW for T. versicolor, Cu (36.36 ±0.53), Ni (41.51 ±0.86), Pb (3.50 ±1.26), and Cr (8.23 ±0.55) were found as μg/kg DW for L. sulphureus.

A Review on Fatty Acid Profiles of Edible Wild Mushrooms from Turkey

Mnogi autori/koautoru nisu se pridržavali zadanog oblika i dužine sažetka svojih referata. Znanst... more Mnogi autori/koautoru nisu se pridržavali zadanog oblika i dužine sažetka svojih referata. Znanstveni odbor je izveo usuglašavanje, te isprika ako postoje nedostaci. Moguće je i možebitni izostanak nekog sažetka. Iznovice isprika. Organizator NOTE: Many authors/co-authors have not observed the given form and length of abstracts of their reports. Scientifi c board has made adjustments, so we apologize if there are any faults.

Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Yenebilir ve tibbi mantarlarin yuksek protein, diyet lif, vitamin ve mineral madde icerikleri ned... more Yenebilir ve tibbi mantarlarin yuksek protein, diyet lif, vitamin ve mineral madde icerikleri nedeniyle besinsel, biyoaktif bilesenlerinden dolayi da farmakolojik yonden onemi gun gectikce artmaktadir. Gunumuzde beslenme acisindan daha kaliteli, daha dogal, raf omru daha uzun ve tuketiciler tarafindan tercih edilen fonksiyonel ve nutrasotik mantar urunleri ile ilgili bircok calisma yapilmaktadir. Bu calismalar kapsaminda Agaricus turleri, Auricularia auricula , Boletus edulis , Calocybe indica , Flammulina velutipes, Ganoderma lucidum , Lentinula edodes , Pleurotus turleri, Terfezia claveryi ve Tuber turleri pulp, ezme, un, toz veya ekstrakt formunda et (kofte, salam, sosis vb.), tahil (biskuvi, cips, ekmek vb.) ve sut (peynir, yogurt vb.) gibi cesitli gidalara katilmaktadir. Corba, baharat, ketcap, sos, cikolata, puding, sicak/soguk icecek, atistirmaliklar ve papad, sucuk, tarhana gibi bazi geleneksel gidalarin formulasyonlarinda da bu mantarlar degisen oranlarda ve formlarda biles...

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

European Food Science and Engineering, 2021

Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutra... more Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutraceuticals due to their rich macro and micronutrients, aroma compounds, bioactive components, and high commercial significance. Cantharellus cibarius Fr. is an ectomycorrhizal, culinary-medicinal mushroom that has been consumed as a food and therapeutic agent from Eurasia to the Americas and Africa for centuries. Fresh and processed C. cibarius are among the most economically significant species of the EWM trade in Turkey and all over the world. These mushrooms not only have a wonderful apricot-like flavor but also a soft, noncrumbling texture. However, like all fresh EWM, C. cibarius deteriorate so quickly that once harvested from nature, rapidly progressive changes are observed in nutritional quality, biological activity, and physical and sensorial properties. Therefore, apart from traditional methods such as cooking, drying, freezing, and pickling, new processing technologies with different pretreatments and various postharvest storage conditions are applied to extend the shelf life of C. cibarius mushrooms and to maintain their nutritional, phytochemical, and sensorial quality. This review focuses on recent studies on these different mushroom preservation and processing methods, and their effects on nutrients, bioactive compounds, sensorial and bioactivity properties of C. cibarius.

A review on fatty acid profiles of edible wild mushrooms from Turkey

by Sanem Bulam and Şule Üstün

European Food Science and Engineering, 2021

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their... more Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy, fat, and saturated fatty acids (SFA) content, high unsaturated fatty acids (UFA) level, and being cholesterol-free. EWM mostly contain crude fat as 2-6 g 100 g-1 DW and this fat mainly consists of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acids (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than two-thirds weight of all fatty acids found in EWM. Palmitic acid (C16:0) as one of SFA ranks third with a large difference in content. In Turkey, fatty acid compositions of EWM mostly consist of linoleic, oleic, palmitic, and stearic acids (C18:0) with a higher ratio of ΣUFA than ΣSFA. Essential UFA including linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol, and preventing obesity. ω-3 PUFA including EPA and DHA can modify structures of cell membranes, cell protein functions, and patterns of gene expression. Due to increasing interest in EWM as “functional foods”, this review highlights recently determined fatty acid profiles of EWM growing in vegetation of Turkey.

Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

by Aysun Pekşen, Şule Üstün, and Sanem Bulam

Turkish Journal of Agriculture - Food Science and Technology

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostr... more Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatu...

Health Benefits of Ganoderma lucidum as a Medicinal Mushroom

by Sanem Bulam, Şule Üstün, and Aysun Pekşen

Turkish Journal of Agriculture - Food Science and Technology

Ganoderma lucidum (Curtis) P. Karst., known as “Lingzhi” in China or “Reishi” in Japan, is a well... more Ganoderma lucidum (Curtis) P. Karst., known as “Lingzhi” in China or “Reishi” in Japan, is a well-known medicinal mushroom and traditional Chinese medicine, which has been used for the prevention and treatment of bronchitis, allergies, hepatitis, immunological disorders and cancer. G. lucidum is rarely collected from nature and mostly cultivated on wood logs and sawdust in plastic bags or bottles to meet the demands of international markets. Diverse groups of chemical compounds with pharmacological activities, isolated from the mycelia and fruiting bodies of G. lucidum are triterpenoids, polysaccharides (β-D-glucans), proteins, amino acids, nucleosides, alkaloids, steroids, lactones, lectins, fatty acids, and enzymes. The biologically active compounds as primarily triterpenoids and polysaccharides of G. lucidum have been reported to possess hepatoprotective, antihypertensive, hypocholesterolemic, antihistaminic effects and antioxidant, antitumor, immunomodulatory, and antiangiogenic...

Yenebilir Doğa Mantarlarının Bazı Fiziksel ve Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Belirlenmesi

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Bu araştırmada, Doğu Karadeniz Bölgesi’nin Giresun ilinden toplanan, halk tarafından tüketilen ve... more Bu araştırmada, Doğu Karadeniz Bölgesi’nin Giresun ilinden toplanan, halk tarafından tüketilen ve yerel pazarlarda da satılan bazı yenebilir doğa mantarları türlerine ait örneklerin bazı fiziksel ve fizikokimyasal özellikleri ile mineral madde içeriklerinin belirlenmesi amaçlanmıştır. Çalışmada fiziksel özellikler olarak örneklerde şapka eni, şapka boyu, et kalınlığı ile sap uzunluğu ve sap kalınlığı; fizikokimyasal özellikler olarak ise nem, pH ve su aktivitesi (aw) değerleri tespit edilmiştir. Ayrıca aynı örneklerde bazı makro (K, P, S, Mg ve Ca) ve mikro (Fe, Zn, Mn ve Se) element içerikleri ICP-MS cihazı kullanılarak belirlenmiştir. İncelenen mantar türlerinin nem içeriklerinin %82.47-92.63, pH’larının 4.56-7.59 ve aw değerinin ise 0.99-1.00 arasında değiştiği saptanmıştır. Araştırmada, mineral madde içeriği yönünden Cantharellus cibarius´da K, Ca, Zn ve Mn, Pleurotus ostreatus´da Mg, Ramaria botrytis´de S ve Se, Agaricus campestris´de Fe ve P. eryngii’de P en yüksek miktarda tespit edilmiştir.

Edible wild herbaceous plants consumed in Giresun province

by Sanem Bulam and Şule Üstün

Giresun province of the Eastern Black Sea region has a rich biodiversity in terms of vegetation. ... more Giresun province of the Eastern Black Sea region has a rich biodiversity in terms of vegetation. The edible wild herbs collected by people living in rural areas are sold in the local markets of Giresun. In the study, the herbs sold in the local markets of Central, Bulancak and Şebinkarahisar districts of Giresun province having different climate and geographical characteristics were determined and identified during 2015-2016. As a result of interviews with vendors and consumers of wild herbs, local names, edible parts and consumption patterns of herbs were determined. In our surveys, it was found that 28 edible wild herb species belonging to 13 families were sold as vegetables in local markets of Central, Bulancak and Şebinkarahisar. Polygonaceae family was the most common family with 6 taxa. In three of the local markets, Smilax excelsa , Trachystemon orientalis , Urtica dioica and Portulaca oleraceae were predominant species. Ornithogalum umbellatum was the most widely sold specie...

Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri ned... more Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri nedeniyle besinsel, biyoaktif bileşenlerinden dolayı da farmakolojik yönden önemi gün geçtikçe artmaktadır. Günümüzde beslenme açısından daha kaliteli, daha doğal, raf ömrü daha uzun ve tüketiciler tarafından tercih edilen fonksiyonel ve nutrasötik mantar ürünleri ile ilgili birçok çalışma yapılmaktadır. Bu çalışmalar kapsamında Agaricus türleri, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus türleri, Terfezia claveryi ve Tuber türleri pulp, ezme, un, toz veya ekstrakt formunda et (köfte, salam, sosis vb.), tahıl (bisküvi, cips, ekmek vb.) ve süt (peynir, yoğurt vb.) gibi çeşitli gıdalara katılmaktadır. Çorba, baharat, ketçap, sos, çikolata, puding, sıcak/soğuk içecek, atıştırmalıklar ve papad, sucuk, tarhana gibi bazı geleneksel gıdaların formülasyonlarında da bu mantarlar değişen oranlarda ve formlarda bileşen/gıda katkı maddesi olarak kullanılmakta ve bazıları endüstriyel ölçekte de üretilmektedir. Bu derlemede yenebilir ve tıbbi mantarların çeşitli gıda ürünlerinde kullanım potansiyeli hakkında bilgi verilmesi amaçlanmıştır.

Polyporus squamosus (Huds.) Fr. in the Black Sea Region

by Sanem Bulam, Şule Üstün, and Aysun Pekşen

Turkish Journal of Agriculture - Food Science and Technology, 2018

Polyporus squamosus (Huds.) Fr., also named as Aladana, Peri Semeri, Pullu Mantar in varying by l... more Polyporus squamosus (Huds.) Fr., also named as Aladana, Peri Semeri, Pullu Mantar in varying by localities of Turkey, is an edible wild mushroom species widely existed in the mycobiota of the Black Sea Region. It has not been sold in the local markets. The public recognition of this mushroom may change locally in the Black Sea Region. It is widely consumed by the people in some parts of the region. It is usually appeared in the nature during May-September on the logs, dead and living trunks of the deciduous trees. Following the rainy period, it grows so fast and can produce a few kilograms fruit body within a short period. It is delicious and precious as much as meat for the nutritional value, especially during early growth stage. In this review, general knowledge on the morphological and ecological characteristics, nutritional value and medicinal properties of P. squamosus mushroom and some study results on the domestication of this mushroom have been presented in order to improve ...

Geçmişten Günümüze Anadolu’daki Etnomikolojik Çalışmalar

DergiPark (Istanbul University), Nov 11, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Sürdürülebilir Fonksiyonel Gıda Üretimi İçin Sağlıklı Bir Bileşen Olarak İstiridye Mantarı (Pleurotus ostreatus)

DergiPark (Istanbul University), Oct 20, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Assessment of total phenolic, total flavonoid, metal contents and antioxidant activities of Trametes versicolor and Laetiporus sulphureus

Acta Scientiarum Polonorum-hortorum Cultus, Oct 28, 2022

Molecules with antioxidant properties that can be synthesized in the body take part in very impor... more Molecules with antioxidant properties that can be synthesized in the body take part in very important tasks such as scavenging free radicals against oxidative damage in cell metabolism, chelating prooxidant metal ions, and inhibiting prooxidative enzymes [Bakır et al. 2017]. Therefore, taking molecules with antioxidant properties from outside into the body is extremely important, especially for the immune system [Turkoğlu et al. 2007]. Antioxidant activities of mushrooms, which are also rich in proteins and carbohydrates, and low in fat and calories, are closely related to their polyphenolic and flavonoid contents [Pop

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

DergiPark (Istanbul University), Dec 6, 2021

Review Article Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional ... more Review Article Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutraceuticals due to their rich macro and micronutrients, aroma compounds, bioactive components, and high commercial significance. Cantharellus cibarius Fr. is an ectomycorrhizal, culinary-medicinal mushroom that has been consumed as a food and therapeutic agent from Eurasia to the Americas and Africa for centuries. Fresh and processed C. cibarius are among the most economically significant species of the EWM trade in Turkey and all over the world. These mushrooms not only have a wonderful apricot-like flavor but also a soft, noncrumbling texture. However, like all fresh EWM, C. cibarius deteriorate so quickly that once harvested from nature, rapidly progressive changes are observed in nutritional quality, biological activity, and physical and sensorial properties. Therefore, apart from traditional methods such as cooking, drying, freezing, and pickling, new processing technologies with different pretreatments and various postharvest storage conditions are applied to extend the shelf life of C. cibarius mushrooms and to maintain their nutritional, phytochemical, and sensorial quality. This review focuses on recent studies on these different mushroom preservation and processing methods, and their effects on nutrients, bioactive compounds, sensorial and bioactivity properties of C. cibarius.

Sürdürülebilir Fonksiyonel Gıda Üretimi İçin Sağlıklı Bir Bileşen Olarak İstiridye Mantarı (Pleurotus ostreatus)

DergiPark (Istanbul University), Oct 20, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Geçmişten Günümüze Anadolu’daki Etnomikolojik Çalışmalar

DergiPark (Istanbul University), Nov 11, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Ethnomycological Studies in Anatolia from Past to Present

The Journal of Fungus, 2022

Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedi... more Edible and medicinal wild mushrooms have been valuable natural sources of ethnofood and ethnomedicine since ancient times. Wild mushrooms growing in Anatolia have seasonally been collected from nature for traditional recipes and traditional treatments by indigenous people for hundreds of years. In addition, economically important wild mushrooms such as Amanita caesarea, Boletus spp., Cantharellus cibarius, Craterellus cornucopioides, Hydnum repandum, Lactarius spp., and Morchella spp. have been sold in local markets and exported abroad as a source of income by the people living in rural areas since the end of the 20th century. This review has aimed to keep and publish comprehensive traditional knowledge about the collection and consumption of wild mushrooms by compiling studies on ethnomycology in Anatolia in addition to their importance for gastronomy, culinary culture, and consumers.

Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production

The Journal of Fungus, 2022

The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edib... more The oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is one of the most popular edible mushrooms. P. ostreatus contains important essential nutrients for human nutrition and is a natural source used in both traditional and modern medicine. Nowadays, P. ostreatus has been used in vitro studies as food additive in the development of value-added functional foods such as meat, bakery, and dairy products, traditional foods, and various alcoholic and non-alcoholic beverages. Fresh and other forms of P. ostreatus have been used for food fortification, the improvement of sensory quality and the physicochemical properties of foods and prolonging the shelf life of functional foods. In this review, potential of use of P. ostreatus as food additive in sustainable functional food production and its effects on food quality were emphasized.

Assessment of total phenolic, total flavonoid, metal contents and antioxidant activities of Trametes versicolor and Laetiporus sulphureus

Acta Scientiarum Polonorum Hortorum Cultus

Antioxidant activities, metal contents, total phenolics and flavonoids were analyzed for Trametes... more Antioxidant activities, metal contents, total phenolics and flavonoids were analyzed for Trametes versicolor and Laetiporus sulphureus collected from Kastamonu region by using ICP-OES and spectrophotometric methods. Antioxidant activity of mushroom extracts were expressed as percentage of DPPH radicals inhibition and IC50 values. Percentage of inhibition ranged from 15.83 to 61.03% and IC50 value was found 5.33 mg/mL for L. sulphureus and % inhibition ranged from 7.27 to 20.47% and IC50 value was found 18.10 mg/mL for T. versicolor. The content of phenols in methanolic extracts expressed in gallic acid equivalents varied between 77.41±1.10 and 272,70±2.26 mg/g for T. versicolor and L. sulphureus respectively. Also the content of flavonoids in methanolic extracts expressed in quercetin equivalents varied between 13.82±0.21 and 44.29±0.54 mg/mg for T. versicolor and L. sulphureus, respectively. As a result the significant linear correlation was corroborated between the values for the ...

ASSESSMENT OF TOTAL PHENOLIC, TOTAL FLAVONOID, METAL CONTENTS AND ANTIOXIDANT ACTIVITIES OF Trametes versicolor AND Laetiporus sulphureus

Acta Scientiarum Polonorum Hortorum Cultus, 2022

In this study, total phenolic and flavonoid contents, biologically important antioxidant activiti... more In this study, total phenolic and flavonoid contents, biologically important antioxidant activities and precious metal contents of Trametes versicolor (L.) Lloyd and Laetiporus sulphureus (Bull.) Murrill fruiting bodies collected from Kastamonu province with their unique appearances and growing environments were deter-mined. The content of phenolics in methanolic extracts expressed in gallic acid equivalents varied between 77.41 ±1.10 and 272,70 ±2.26 mg/g for T. versicolor and L. sulphureus, respectively. Also, the content of flavonoids in methanolic extracts expressed in quercetin equivalents varied between 13.82 ±0.21 and 44.29 ±0.54 mg QE/mg for T. versicolor and L. sulphureus, respectively. Antioxidant activity of mushroom extracts were expressed as percentage of DPPH radical inhibition and IC50 values. Percentage of inhibition ranged from 15.83% to 61.03% with IC50 value of 5.33 mg/mL for L. sulphureus, while 7.27% to 20.47% with IC50value of 18.10 mg/mL was obtained for T. versicolor. In addition, mushroom samples were examined for met-al content by ICP-OES. While the most abundant precious metals of fruiting bodies were Ca (23.91 ±0.14), P (17.11 ±0.05), Mg (6.77 ±0.02) and Fe (3.84 ±0.02) as mg/kg DW for T. versicolor, they were P (24.52 ±0.09), Mg (4.59 ±0.01), Ca (0.49 ±0.01), and Fe (0.49 ±0.02) as mg/kg DW for L. sulphureus. The results showed that these two mushroom species rich in total phenolic contents can also be a very valuable source of P and Mg. While heavy metals Cu (123.93 ±0.30), Ni (180.99 ±0.64), Pb (54.62 ±0.58), and Cr (35.27 ±0.33) were found as μg/kg DW for T. versicolor, Cu (36.36 ±0.53), Ni (41.51 ±0.86), Pb (3.50 ±1.26), and Cr (8.23 ±0.55) were found as μg/kg DW for L. sulphureus.

A Review on Fatty Acid Profiles of Edible Wild Mushrooms from Turkey

Mnogi autori/koautoru nisu se pridržavali zadanog oblika i dužine sažetka svojih referata. Znanst... more Mnogi autori/koautoru nisu se pridržavali zadanog oblika i dužine sažetka svojih referata. Znanstveni odbor je izveo usuglašavanje, te isprika ako postoje nedostaci. Moguće je i možebitni izostanak nekog sažetka. Iznovice isprika. Organizator NOTE: Many authors/co-authors have not observed the given form and length of abstracts of their reports. Scientifi c board has made adjustments, so we apologize if there are any faults.

Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Yenebilir ve tibbi mantarlarin yuksek protein, diyet lif, vitamin ve mineral madde icerikleri ned... more Yenebilir ve tibbi mantarlarin yuksek protein, diyet lif, vitamin ve mineral madde icerikleri nedeniyle besinsel, biyoaktif bilesenlerinden dolayi da farmakolojik yonden onemi gun gectikce artmaktadir. Gunumuzde beslenme acisindan daha kaliteli, daha dogal, raf omru daha uzun ve tuketiciler tarafindan tercih edilen fonksiyonel ve nutrasotik mantar urunleri ile ilgili bircok calisma yapilmaktadir. Bu calismalar kapsaminda Agaricus turleri, Auricularia auricula , Boletus edulis , Calocybe indica , Flammulina velutipes, Ganoderma lucidum , Lentinula edodes , Pleurotus turleri, Terfezia claveryi ve Tuber turleri pulp, ezme, un, toz veya ekstrakt formunda et (kofte, salam, sosis vb.), tahil (biskuvi, cips, ekmek vb.) ve sut (peynir, yogurt vb.) gibi cesitli gidalara katilmaktadir. Corba, baharat, ketcap, sos, cikolata, puding, sicak/soguk icecek, atistirmaliklar ve papad, sucuk, tarhana gibi bazi geleneksel gidalarin formulasyonlarinda da bu mantarlar degisen oranlarda ve formlarda biles...

Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review

European Food Science and Engineering, 2021

Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutra... more Edible wild mushrooms (EWM) known as "forest meat" are highly demanded functional foods and nutraceuticals due to their rich macro and micronutrients, aroma compounds, bioactive components, and high commercial significance. Cantharellus cibarius Fr. is an ectomycorrhizal, culinary-medicinal mushroom that has been consumed as a food and therapeutic agent from Eurasia to the Americas and Africa for centuries. Fresh and processed C. cibarius are among the most economically significant species of the EWM trade in Turkey and all over the world. These mushrooms not only have a wonderful apricot-like flavor but also a soft, noncrumbling texture. However, like all fresh EWM, C. cibarius deteriorate so quickly that once harvested from nature, rapidly progressive changes are observed in nutritional quality, biological activity, and physical and sensorial properties. Therefore, apart from traditional methods such as cooking, drying, freezing, and pickling, new processing technologies with different pretreatments and various postharvest storage conditions are applied to extend the shelf life of C. cibarius mushrooms and to maintain their nutritional, phytochemical, and sensorial quality. This review focuses on recent studies on these different mushroom preservation and processing methods, and their effects on nutrients, bioactive compounds, sensorial and bioactivity properties of C. cibarius.

A review on fatty acid profiles of edible wild mushrooms from Turkey

by Sanem Bulam and Şule Üstün

European Food Science and Engineering, 2021

Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their... more Edible wild mushrooms (EWM) are called “healthy foods” in terms of nutritional value due to their low energy, fat, and saturated fatty acids (SFA) content, high unsaturated fatty acids (UFA) level, and being cholesterol-free. EWM mostly contain crude fat as 2-6 g 100 g-1 DW and this fat mainly consists of UFA. In terms of polyunsaturated (PUFA) and monounsaturated fatty acids (MUFA) composition, linoleic (C18:2, ω-6) and oleic acids (C18:1, ω-9) represent more than two-thirds weight of all fatty acids found in EWM. Palmitic acid (C16:0) as one of SFA ranks third with a large difference in content. In Turkey, fatty acid compositions of EWM mostly consist of linoleic, oleic, palmitic, and stearic acids (C18:0) with a higher ratio of ΣUFA than ΣSFA. Essential UFA including linoleic and linolenic acids (C18:3, ω-3), which cannot be synthesized by human body, can be obtained from EWM. UFA are important for cardiovascular health, lowering blood cholesterol, and preventing obesity. ω-3 PUFA including EPA and DHA can modify structures of cell membranes, cell protein functions, and patterns of gene expression. Due to increasing interest in EWM as “functional foods”, this review highlights recently determined fatty acid profiles of EWM growing in vegetation of Turkey.

Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus

by Aysun Pekşen, Şule Üstün, and Sanem Bulam

Turkish Journal of Agriculture - Food Science and Technology

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostr... more Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatu...

Health Benefits of Ganoderma lucidum as a Medicinal Mushroom

by Sanem Bulam, Şule Üstün, and Aysun Pekşen

Turkish Journal of Agriculture - Food Science and Technology

Ganoderma lucidum (Curtis) P. Karst., known as “Lingzhi” in China or “Reishi” in Japan, is a well... more Ganoderma lucidum (Curtis) P. Karst., known as “Lingzhi” in China or “Reishi” in Japan, is a well-known medicinal mushroom and traditional Chinese medicine, which has been used for the prevention and treatment of bronchitis, allergies, hepatitis, immunological disorders and cancer. G. lucidum is rarely collected from nature and mostly cultivated on wood logs and sawdust in plastic bags or bottles to meet the demands of international markets. Diverse groups of chemical compounds with pharmacological activities, isolated from the mycelia and fruiting bodies of G. lucidum are triterpenoids, polysaccharides (β-D-glucans), proteins, amino acids, nucleosides, alkaloids, steroids, lactones, lectins, fatty acids, and enzymes. The biologically active compounds as primarily triterpenoids and polysaccharides of G. lucidum have been reported to possess hepatoprotective, antihypertensive, hypocholesterolemic, antihistaminic effects and antioxidant, antitumor, immunomodulatory, and antiangiogenic...

Yenebilir Doğa Mantarlarının Bazı Fiziksel ve Fizikokimyasal Özellikleri ile Mineral Madde İçeriklerinin Belirlenmesi

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Bu araştırmada, Doğu Karadeniz Bölgesi’nin Giresun ilinden toplanan, halk tarafından tüketilen ve... more Bu araştırmada, Doğu Karadeniz Bölgesi’nin Giresun ilinden toplanan, halk tarafından tüketilen ve yerel pazarlarda da satılan bazı yenebilir doğa mantarları türlerine ait örneklerin bazı fiziksel ve fizikokimyasal özellikleri ile mineral madde içeriklerinin belirlenmesi amaçlanmıştır. Çalışmada fiziksel özellikler olarak örneklerde şapka eni, şapka boyu, et kalınlığı ile sap uzunluğu ve sap kalınlığı; fizikokimyasal özellikler olarak ise nem, pH ve su aktivitesi (aw) değerleri tespit edilmiştir. Ayrıca aynı örneklerde bazı makro (K, P, S, Mg ve Ca) ve mikro (Fe, Zn, Mn ve Se) element içerikleri ICP-MS cihazı kullanılarak belirlenmiştir. İncelenen mantar türlerinin nem içeriklerinin %82.47-92.63, pH’larının 4.56-7.59 ve aw değerinin ise 0.99-1.00 arasında değiştiği saptanmıştır. Araştırmada, mineral madde içeriği yönünden Cantharellus cibarius´da K, Ca, Zn ve Mn, Pleurotus ostreatus´da Mg, Ramaria botrytis´de S ve Se, Agaricus campestris´de Fe ve P. eryngii’de P en yüksek miktarda tespit edilmiştir.

Edible wild herbaceous plants consumed in Giresun province

by Sanem Bulam and Şule Üstün

Giresun province of the Eastern Black Sea region has a rich biodiversity in terms of vegetation. ... more Giresun province of the Eastern Black Sea region has a rich biodiversity in terms of vegetation. The edible wild herbs collected by people living in rural areas are sold in the local markets of Giresun. In the study, the herbs sold in the local markets of Central, Bulancak and Şebinkarahisar districts of Giresun province having different climate and geographical characteristics were determined and identified during 2015-2016. As a result of interviews with vendors and consumers of wild herbs, local names, edible parts and consumption patterns of herbs were determined. In our surveys, it was found that 28 edible wild herb species belonging to 13 families were sold as vegetables in local markets of Central, Bulancak and Şebinkarahisar. Polygonaceae family was the most common family with 6 taxa. In three of the local markets, Smilax excelsa , Trachystemon orientalis , Urtica dioica and Portulaca oleraceae were predominant species. Ornithogalum umbellatum was the most widely sold specie...

Yenebilir ve Tıbbi Mantarların Gıda Ürünlerinde Kullanım Potansiyeli

by Sanem Bulam and Şule Üstün

MANTAR DERGİSİ/The Journal of Fungus, 2019

Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri ned... more Yenebilir ve tıbbi mantarların yüksek protein, diyet lif, vitamin ve mineral madde içerikleri nedeniyle besinsel, biyoaktif bileşenlerinden dolayı da farmakolojik yönden önemi gün geçtikçe artmaktadır. Günümüzde beslenme açısından daha kaliteli, daha doğal, raf ömrü daha uzun ve tüketiciler tarafından tercih edilen fonksiyonel ve nutrasötik mantar ürünleri ile ilgili birçok çalışma yapılmaktadır. Bu çalışmalar kapsamında Agaricus türleri, Auricularia auricula, Boletus edulis, Calocybe indica, Flammulina velutipes, Ganoderma lucidum, Lentinula edodes, Pleurotus türleri, Terfezia claveryi ve Tuber türleri pulp, ezme, un, toz veya ekstrakt formunda et (köfte, salam, sosis vb.), tahıl (bisküvi, cips, ekmek vb.) ve süt (peynir, yoğurt vb.) gibi çeşitli gıdalara katılmaktadır. Çorba, baharat, ketçap, sos, çikolata, puding, sıcak/soğuk içecek, atıştırmalıklar ve papad, sucuk, tarhana gibi bazı geleneksel gıdaların formülasyonlarında da bu mantarlar değişen oranlarda ve formlarda bileşen/gıda katkı maddesi olarak kullanılmakta ve bazıları endüstriyel ölçekte de üretilmektedir. Bu derlemede yenebilir ve tıbbi mantarların çeşitli gıda ürünlerinde kullanım potansiyeli hakkında bilgi verilmesi amaçlanmıştır.

Polyporus squamosus (Huds.) Fr. in the Black Sea Region

by Sanem Bulam, Şule Üstün, and Aysun Pekşen

Turkish Journal of Agriculture - Food Science and Technology, 2018

Polyporus squamosus (Huds.) Fr., also named as Aladana, Peri Semeri, Pullu Mantar in varying by l... more Polyporus squamosus (Huds.) Fr., also named as Aladana, Peri Semeri, Pullu Mantar in varying by localities of Turkey, is an edible wild mushroom species widely existed in the mycobiota of the Black Sea Region. It has not been sold in the local markets. The public recognition of this mushroom may change locally in the Black Sea Region. It is widely consumed by the people in some parts of the region. It is usually appeared in the nature during May-September on the logs, dead and living trunks of the deciduous trees. Following the rainy period, it grows so fast and can produce a few kilograms fruit body within a short period. It is delicious and precious as much as meat for the nutritional value, especially during early growth stage. In this review, general knowledge on the morphological and ecological characteristics, nutritional value and medicinal properties of P. squamosus mushroom and some study results on the domestication of this mushroom have been presented in order to improve ...

The Use of Mushrooms and Their Extracts and Compounds in Functional Foods and Nutraceuticals

by Sanem Bulam and Şule Üstün

1. International Technology Sciences and Design Symposium (ITESDES)At: Giresun / TURKEY, Proceeding Book, pp. 1205-1222, ISBN: 978-975-2481-10-7., 2018

Functional foods are conventional or everyday foods consumed as part of daily diet. They exert po... more Functional foods are conventional or everyday foods consumed as part of daily diet. They exert positive effects on target function(s) beyond their nutritive value, enhancing the well-being and quality of life, and/or reducing disease risks. Nutraceuticals are defined as a food or part of a food providing medical or health benefits including the prevention and treatment of a disease. Mushrooms are considered as a delicacy with a high nutritional and functional value and accepted as functional and nutraceutical food ingredients. They are of considerable interest because of their organoleptic value, medicinal properties, and economic significance. The nutritional value of edible mushrooms is due to their high protein, fiber, vitamin and mineral contents, and low-fat levels. Besides, they include several bioactive compounds giving them the ability to exert beneficial effects at different levels. Numerous molecules of mushrooms known to be bioactive and found in fruit bodies, cultured mycelium and broth are polysaccharides, proteins, fats, minerals, glycosides, alkaloids, volatile oils, terpenoids, tocopherols, phenolics, flavonoids, carotenoids, folates, lectins, enzymes, ascorbic, and organic acids. Bioactive properties include immunomodulating, antitumour, anti-hypercholesterolemia, antibacterial, antifungal, anti-inflammatory, antiviral, anti-diabetic, and cardiovascular health promoting effects. Nowadays, mushroom extracts are commercialized as dietary supplements, mainly for antitumour activity and the enhancement of immune function. In addition, it is possible to find foods in the markets including edible wild and cultivated mushrooms and their compounds as an ingredient. This review focuses on the enhancement of biochemical and biological properties by adding mushrooms, mushroom extracts and compounds to produce value-added mushroom-related products.

β-Glucans: An Important Bioactive Molecule of Edible and Medicinal Mushrooms

1. International Technology Sciences and Design Symposium (ITESDES)At: Giresun / TURKEY, Proceeding Book, pp. 1242-1258, ISBN: 978-975-2481-10-7., 2018

Edible mushrooms are important for their dietary value and their biologically active and health p... more Edible mushrooms are important for their dietary value and their biologically active and health promoting compounds such as polysaccharides, polysaccharopeptides and polysaccharide-protein complexes. Mushroom β-glucans such as β-glucan, Schizophyllan, Ganoderan, Lentinan and Pleuran are the components of the cell wall. They consist of glucopyranose molecules linked through β (1→3), β (1→4) or β (1→6) linkages. The mushroom β-glucans are not digested in human gastrointestinal tract and are thus considered as a potential source of prebiotics. β-glucans possess profound health promoting properties like speeding up the transit of bowel contents, increasing fecal bulk and frequency, consequently protecting the body from colon cancer, diverticular diseases and irritable bowel syndrome. They stimulate the immune system by having immunomodulatory, antitumour, antioxidant activities and are identified as biological response modifiers. Mushroom β-glucans differ in their nutraceutical effect due to the difference in their molecular masses, solubility, degree of polymerization, their structures and helical conformation. Various mushroom β-glucans are available as pure extracts in the market which are used as therapeutic agents, however, no commercialized functional products are available which have been enriched with mushroom β-glucans. Furthermore, it has a great potential to be used as an ingredient in the near future in various food industries, such as breakfast cereals, sport nutrition products, dairy products, bakery such as biscuits and breads, salad dressings and fat replacer. The aim of this review is to present information on β-glucans of edible and medicinal mushrooms, emphasize their benefits and the usage potential in the functional food and nutraceuticals.

Edible wild mushrooms sold in Giresun local markets

by Sanem Bulam, Aysun Pekşen, and Şule Üstün

1st International Mediterranean Science and Engineering Congress (IMSEC 2016), 26-28 October 2016.At: Adana/TURKEY, Proceedings Book, pp. 3358-3362. e-ISBN 978-975-7537-12-31., 2016

Giresun province, located in the east part of the Black Sea Region, is quite rich in terms of mac... more Giresun province, located in the east part of the Black Sea Region, is quite rich in terms of macrofungi because of its climate and flora. Edible wild mushrooms have been collected and consumed by the people living in Giresun for hundreds of years. Numerous types of edible wild mushrooms are also sold in the local markets for their taste, flavor and nutritional content. The aim of this study was to determine the edible wild mushrooms sold in Giresun local markets and their consumption patterns. In this study, mushroom samples were collected from the local markets of Giresun province during the 2014-2015 years. The habitats, macroscopic and microscopic properties of the mushroom samples were determined.
The mushroom species were identified according to the literature. Morchella spp., Agaricus campestris, Boletus aestivalis, B. edulis, Cantharellus cibarius, Hydnum repandum, Lactarius spp., Laetiporus sulphureus, Lepista saeva, Macrolepiota procera, Marasmius oreades, Pleurotus eryngii, P. ostreatus, Ramaria spp., Sarcodon imbricatus and Sparassis crispa were commonly sold mushrooms in the local markets of Giresun. These species are evaluated for food in different recipes as fresh, frozen or pickled. The species such as Morchella spp., B. edulis, Cantharellus cibarius and Hydnum repandum are exported as fresh, frozen and dried. As a result, edible wild mushrooms have high nutritive value and are important as a food and income source for local people in Giresun province.