Aysun PEKŞEN, Sanem BULAM, Nebahat Şule ÜSTÜN

Laetiporus sulphureus’un Nutrasötik ve Gıda Koruyucu Olarak Önemi

Laetiporus sulphureus (Bull.: Fr.) Murr., kükürt sarısı poliporları ve tavuk benzeri tadı ve dokusu nedeniyle “kükürt poliporu” veya “orman tavuğu” olarak bilinmektedir. Bu yenilebilir doğa mantarı, Asya ve Avrupa’da uzun zamandan beri hem besin kaynağı hem de halk hekimliğinde geleneksel tıpta kullanılmaktadır. Çalışma sonuçları L. sulphureus’un karbonhidrat, esansiyel amino asitler ve yağ asitleri, vitaminler, mineraller ve lif gibi temel besin ögelerini sağladığını göstermektedir. Ayrıca, mantar veya misellerinden hazırlanan ekstraktlar fenolikler, triterpenler, polisakkaritler gibi biyolojik aktif bileşenler içerdiklerinden immünomodülasyon, antitümör, anti-enflamatuar, antioksidan, antimikrobiyal ve antihiperglisemik aktiviteler göstermektedir. L. sulphureus, doğal bir gıda koruyucu olarak kullanılmaya da uygundur.

Nutraceutical and Food Preserving Importance of Laetiporus sulphureus

Laetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken ofthe woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste andtexture. This edible wild mushroom has been traditionally consumed as a source of nutrition andfolk medicine in Asia and Europe for a long time. The numerous studies have shown that L.sulphureus nutritionally provides various key components such as carbohydrate, essential aminoacids and fatty acids, vitamins, minerals, and fibre. Besides, the extracts prepared from fruitingbodies or mycelia of this mushroom have exhibited a number of medicinal properties such asimmunomodulation, antitumor, anti-inflammatory, antioxidant, antimicrobial, andantihyperglysemic activities because of their biologically active components such as phenolics,triterpenes, and polysaccharides. L. sulphureus is also a suitable candidate to be used as a naturalfood preserving source.

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