Aysun Pekşen, Sanem Bulam, Nebahat Şule Üstün

Yenilebilir Doğal ve Kültüre Alınmış Pleurotus ostreatus’un Besinsel ve Tıbbi Değerlerinin Değerlendirilmesi

Yüksek besin değeri ve farmasötik özellikleri nedeniyle istiridye mantarı (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) doğadan toplanmakta ve büyük miktarda yetiştirilmektedir. Bu terapötik mantar fonksiyonel bir gıda veya gıda katkısı olarak çorbalarda, tahıl ve süt ürünlerinde tüketilmekte ve nutrasötiklerde ve diyet takviyelerinde ticari olarak kullanılmaktadır. Polisakkaritler (ham lif ve βglukanlar), esansiyel amino asitler, ergotionin, peptitler, (gliko)proteinler, lektinler, fenolik bileşikler, poliketitler (lovastatin), (tri)terpenoidler ve enzimleri içeren mikokimyasallar, P. ostreatus'un miselyal biyokütlesinde ve mantar yapısında doğal olarak bulunmaktadır. Bu mantarların başlıca biyoaktif bileşiklerinin konsantrasyonu, substrat kompozisyonu ve kültüre alma veya hasat sonrası koşulların modifikasyonu ile arttırılabilmektedir. Bu derlemenin amacı, yenilebilir doğa ve kültürü yapılan P. ostreatus’un biyokimyasal bileşimi ve tıbbi özellikleri üzerine yapılan çalışmaların sonuçlarını değerlendirmektir. Ayrıca, besinsel ve nutrasötik özelliklerinin arttırılması amacıyla uygulanan ileri yeni yetiştirme teknikleri, biyoteknolojik süreçler ve hasat sonrası işlemlere de değinilmiştir.

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

Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotusostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. Thistherapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairyproducts, and commercially used in nutraceuticals and dietary supplements. The mycochemicalsincluding polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine,peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, andenzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The majorbioactive compounds concentration of this mushroom may be increased by modification of thesubstrate composition and cultivation or postharvest conditions. The goal of this review is to evaluatethe results of the studies about the biochemical composition and medicinal properties of edible wildand cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques,biotechnological processes, and postharvest treatments were given in order to increase its nutritionaland nutraceutical values.

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