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Polyporus Squamosus (Huds.) Fr Turkish Journal of Agriculture - Food Science and Technology, 6(2): 183-188, 2018 Turkish Journal of Agriculture - Food Science and Technology Available online, ISSN: 2148-127X www.agrifoodscience.com, Turkish Science and Technology Polyporus squamosus (Huds.) Fr. in the Black Sea Region Sanem Bulam1*, Nebahat Şule Üstün2, Aysun Pekşen3 1Department of Food Engineering, Faculty of Engineering, Giresun University, 28200 Giresun, Turkey 2Department of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, 55139 Atakum/Samsun, Turkey 3Department of Horticulture, Faculty of Agriculture, Ondokuz Mayıs University, 55139 Atakum/Samsun, Turkey A R T I C L E I N F O A B S T R A C T Polyporus squamosus (Huds.) Fr., also named as Aladana, Peri Semeri, Pullu Mantar in Review Articles 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 Received 18 September 2017 recognition of this mushroom may change locally in the Black Sea Region. It is widely Accepted 29 January 2018 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. Keywords: Following the rainy period, it grows so fast and can produce a few kilograms fruit body Polyporus squamosus Black Sea Region within a short period. It is delicious and precious as much as meat for the nutritional Morphological value, especially during early growth stage. In this review, general knowledge on the Mushroom morphological and ecological characteristics, nutritional value and medicinal properties Nutritional of P. squamosus mushroom and some study results on the domestication of this Medicinal mushroom have been presented in order to improve the public awareness and its consumption. *Corresponding Author: E-mail: [email protected] Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6(2): 183-188, 2018 Karadeniz Bölgesi’nde Polyporus squamosus (Huds.) Fr. M A K A L E B İ L G İ S İ Ö Z E T “Aladana, Peri Semeri, Pullu Mantar” gibi farklı yerel isimlerle bilinen Polyporus Derleme Makale squamosus (Huds.) Fr. Karadeniz Bölgesi mikobiyotasında yaygın olarak bulunan yenen bir yabani mantar türüdür. Mahalli pazarlarda satışı yapılmamaktadır. Bu mantarın Geliş 18 Eylül 2017 tanınırlığı, Karadeniz Bölgesi'nde yöreden yöreye değişebilmektedir. Bölgenin bazı Kabul 29 Ocak 2018 kısımlarında insanlar tarafından yaygın olarak tüketilmektedir. Genellikle doğada Mayıs- Eylül ayları boyunca yaprak döken ağaç türlerinin kütükleri, ölü ve yaşayan gövdeleri Anahtar Kelimeler: üzerinde görülmektedir. Yağışlı dönemin ardından, çok hızlı büyümekte ve kısa bir süre Polyporus squamosus içerisinde birkaç kilogram gövde üretebilmektedir. Özellikle erken büyüme evresinde Karadeniz Bölgesi lezzetli ve besleyici değer bakımından et kadar değerlidir. Bu derlemede, halkın Morfolojik farkındalığını ve mantarın tüketimini artırmak amacıyla P. squamosus mantarının Mantar morfolojik ve ekolojik özellikleri, besin değeri ve tıbbi özellikleri ile bu mantarın kültüre Besinsel alınması üzerine yapılmış bazı çalışma sonuçlarına ilişkin genel bilgiler sunulmuştur. Tıbbi *Sorumlu Yazar: E-mail: [email protected] DOI: https://doi.org/10.24925/turjaf.v6i2.183-188.1546 Bulam et al., / Turkish Journal of Agriculture - Food Science and Technology, 6(2): 183-188, 2018 Introduction Morphological and Ecological Characteristics In recent years, there has been an evident increase in Cap is half circle or fan in shape, 8-60 cm in diameter, the consumption of both wild and cultivated mushrooms 12-24 cm in width and covered with brown scales, in Turkey. Mushrooms have very delicious taste and good irregularly arranged in straw yellow color. Stipe is 4- flavor and also provide nutritive constituents such as 10×2-5 cm, lateral or occasionally off center, short; the dietary fiber, protein, mineral compounds and vitamins of close part of stipe to the cap is yellowish, the bottom part group B that are important for human nutrition (Bernas et is blackish dark brown (Figure 1). The white fleshy al., 2006). Besides their nutritional potentials, they portion is initially soft, then as hard as a strap. Its taste produce a wide range of secondary metabolites that and smell are nice. The tubes are 5-10 mm long, promote human health due to high therapeutic value irregularly distributed, angular, white or yellowish cream (Oyetayo et al., 2009). in color and extend towards the stipe. Spore print is white The Black Sea Region has a great diversity of and spores are cylindrical or long elliptical, 10-15×4-5 μ macrofungi due to its climate and flora. The summers are in dimensions (Özçelik et al., 2004). relatively warm in the coastal area and the winters are It is usually possible to find P. squamosus in the moderate in the coastal area and snowy and cold in the period of May-September, when they appeared in the highlands. All seasons are rainy and there is no water nature. Logs, dead and living trunks of the deciduous shortage. Natural vegetation consists of broad-leaved trees are the most proper media for their growth (Özçelik forests in the coastal zone and coniferous forests grown et al., 2004). It is especially formed on the beech, willow, under cold and humid conditions in the highlands. The walnut, poplar, linden, ash, elm, plane, horse chestnut and annual average temperature, rainfall and relative humidity fruit trees individually or in layers on top of each other. It are 13.0°C, 842.6 mm and 71%, respectively (Sensoy et grows very quickly after the rain and can reach a few al., 2000). kilograms in weight. The colors on the upper and lower Polyporus squamosus (Huds.) Fr. is one of the edible surface darken while aging. This mushroom is also a scar wild wood-growing mushrooms of the Black Sea Region. parasite and causes white rot in the heartwood (Sümer, It is an edible saprobe or parasite mushroom belonging to 1987). the Polyporaceae family. It is called as dryad's saddle mushroom or pheasant's back mushroom and characterized by innumerous pores under the cap. It has a widespread distribution in North America, Australia, Asia and Europe (Schmidt, 2006). The fruiting bodies of P. squamosus occur on living and dead hardwood trees during spring and autumn. Young fruiting bodies are soft, but toughen with age. Therefore, young fruiting bodies having good flavor and taste are more preferable for eating than the old ones (Pekşen and Kibar, 2016). P. squamosus mushroom was previously identified by the researchers in different parts of the Black Sea Region (Abatay, 1983, 1984, 1985, 1988a, 1988b; Afyon and Konuk, 2002; Afyon et al., 2005; Akata et al., 2014; Anşin et al., 2000; Demirel and Uzun, 2006; Demirel et al., 2004; Işıloğlu et al., 1998; Pekşen and Karaca, 2000a, 2000b, 2003; Selik, 1973; Sesli, 1993, 1994, 2007; Sesli and Türkekul, 2000; Sesli and Tüzen, 1999; Solak et al., 1997; Türkekul, 2001, 2003; Türkekul and Zülfükaroğlu, 2010; Uzun et al., 2004, 2006; Yağız et al., 2006). Except the Black Sea Region, this species is also wide spread in the other regions of Turkey (Sesli and Denchev, 2014; Solak et al., 2015). P. squamosus is well known and consumed by the people of the Black Sea Region (Özçelik et al., 2004; Pekşen and Kaplan, 2017). However, it is not known as an edible wild mushroom in some areas, so it is not collected from the nature and not sold in the local markets of these areas. In this review, it was aimed to give basic information on the identification, morphological and ecological characteristics, nutritional value and medicinal properties of P. squamosus mushroom. In addition, the other aim of this paper is to present some study results on domestication of that mushroom in order to increase awareness of the public and become into more popular its consumption. Figure 1 Polyporus squamosus 184 Bulam et al., / Turkish Journal of Agriculture - Food Science and Technology, 6(2): 183-188, 2018 Nutritional Value 2016; Mocan et al., 2017) properties and also antibiofilm and anti-quorum sensing activities (Fernandes et al., It was reported that P. squamosus had a good 2016; Mocan et al., 2017). nutritional value. Crude protein, crude fiber, fat and Mushrooms are natural antioxidants. Highest carbohydrate contents on a dry matter basis were antioxidant activities were measured in P. squamosus determined as 35.70, 10.33, 3.85 and 43.76%, extracts from different origins (Elmastas et al., 2007; respectively (Ertan and Gülyavuz, 1991). The protein Akata et al., 2012; Fernandes et al., 2016). Elmastas et al. content was found as 2.75% and vitamin C as 48 mg/100 (2007) determined the scavenging effect of methanolic g by Şeker (1992). Uzun et al. (2009) found high protein extract from P. squamosus species and standards on the content (64.70%) in a sample of P. squamosus from DPPH radical was 82.8% at the concentration of 180 Turkey. In another P. squamosus sample from Turkey, µg/mL. In the same study, the percentage inhibition of Akata et al. (2012) found 7.14% ash, 13.32% protein, methanolic extract of dried P. squamosus at 100 μg/mL 3.98% fat and 65.24% carbohydrate on dry matter basis. concentration on peroxidation in linoleic acid system was According to Fernandes et al. (2016), P. squamosus 98.4% and higher than those of the 400 μg/mL sample from Portugal and Serbia contained 2.69 and 2.86 concentrations of α-tocopherol, BHA and BHT (77, 85 g/100 g fat, 3.15 and 8.42 g/100 g ash, 77.02 and 78.36 and 97%, respectively). The reducing power of P. g/100 g carbohydrate and 17.14 and 10.65 g/100 g squamosus methanolic extract increased with increasing protein, respectively.
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