Fermentasyonun Mantar Turşusunun Biyoaktivitesi ve Çeşitli Özelliklerine Etkisi

Year 2021, Issue: 21, 333 - 340, 31.01.2021

Bahar Gül , Osman Sağdıç , Kübra Özkan

https://doi.org/10.31590/ejosat.860073

Abstract

Fonksiyonel bileşenlerce zengin gıda arasında yer alan mantarlar, yapılarında yüksek oranda su, doğal mikrobiyota ve enzimatik aktivite sebebi ile çabuk bozulan gıdalar arasında değerlendirilmektedir. Bu yüzden raf ömrünü uzatmak amacı ile çeşitli muhafaza yöntemlerine başvurulmaktadır. Bu muhafaza yöntemlerinden biri olan fermentasyon sırasında ortamda baskın mikrobiyota olan laktik asit bakterilerinin (LAB) kendine has tat ve aroma bileşenleri oluşturmasıyla mantar turşusu uzun süreler sevilerek tüketilebilmektedir. Bu çalışmada Kastamonu ilinden taze olarak toplanan kanlıca mantarından (Lactarius deliciosus) turşu üretimi gerçekleştirilmiş ve fermentasyon süresince meydana gelen bazı biyoaktiviteleri, fizikokimyasal, mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Turşu fermentasyonu sırasında LAB gelişimiyle birlikte pH değerinin düştüğü, tersine titrasyon asitliğin yükseldiği, duyusal özellikler açısından turşunun beğenildiği gözlenmiştir. Taze mantarın toplam fenolik madde miktarının 188.73 mg Gallik Asit Eşdeğeri (GAE) /100 g kuru madde (KM) olduğu, antioksidan aktivitesinin ise; DPPH yöntemiyle 14.80 μmol Troloks Eşdeğeri (TE) /g KM, CUPRAC yöntemiyle 22.31 μmol TE /g KM ve ABTS yöntemiyle 7.72 μmol TE /g KM olduğu saptanmıştır.

Keywords

Mantar turşusu, Fermentasyon, Biyoaktivite, Laktik asit bakterileri, Lactarius deliciosus

Effect of Fermentation on the Bioactivity and Various Properties of Pickled Mushrooms

Abstract

Edible mushrooms, which are among the foods rich in functional ingredients, are considered among the foods that perishable due to their high water content, natural microbiota, and enzymatic activity. Therefore, various preservation methods are used in order to extend shelf life. With fermentation, which is one of these preservation methods, pickled mushrooms can be consumed for a long time thanks to the specific taste and aroma components of lactic acid bacteria (LAB) that grow in the environment. In this study, pickles were produced from Kanlıca mushroom (Lactarius deliciosus) freshly collected from Kastamonu province and was determined the effect of the fermentation process on some physicochemical, microbiological, sensory properties, and bioactive compounds change in mushroom. During pickle fermentation, it was determined that the pH value decreased depending on the development of LAB, the titratable acidity increased and the amount of dry matter decreased compared to the initial. Total phenolic content and antioxidant activities of fresh mushroom was 188.73 mg Gallic Acid Equivalent /100 g dried weight (DW), 14.80 μmol Trolox Equivalent (TE) /g DW (by DPPH method), 22.31 μmol TE/ g DW (by CUPRAC method), 7.72 μmol TE /g DW (by ABTS method), respectively.

Keywords

Mushroom pickle, Fermentation, Bioactivity, Lactic acid bacteria, Lactarius deliciosus

References

• Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry 52 (26), 7970–7981. doi:10.1021/jf048741x
• Bernas, E. & Jaworska, G. (2012). Effect of preservation method on amino acid content in selected species of edible mushroom. LWT-Food Science and Technology, 48, 242-247. doi:10.1016/j.lwt.2012.03.020
• Bernas E., Jaworska G. & Kmiecik W. (2006). Storage and processing of edible mushrooms., Acta Science Pol.,Technol. Aliment., 5 (2), 5-23.
• Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28 (1), 25–30. doi:10.1016/S0023-6438(95)80008-5
• Capanoglu, E., Kamiloglu, S., Ozkan, G., Apak, R. (2018). Evaluation of antioxidant activity/capacity measurement methods for food products. Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications. Apak, R., Capanoglu, E., Shahidi, F. (Eds.), Chicester, United Kingdom: John Wiley & Sons Ltd, pp. 273-286.
• Campbell-Platt, G. (2014). Fermented foods-origins and applications. Reference Module in Food Science Encyclopedia of Food Microbiology (Second Edition), 834-838. doi:10.1016/B978-0-12-384730-0.00114-2
• Cemeroğlu, B.S. (2013). Gıda Analizleri, 3.baskı, Ankara, Bizim Grup Basımevi.
• Deb U., Jagannath A., Anilakumar K.R., Chatterjee M., Chatterjee S. (2018). Nutritional Studies and Antioxidant Profile of Pickled Oyster Mushrooms of North Esat India. Defence Life Science Journal, 3, 1, 64-70. doi:10.14429/dlsj.3.12157
• Demirgül, F. & Sağdıç, O. (2017). Laktik starter kültür üretim teknolojisi. Avrupa Bilim ve Teknoloji Dergisi, 7 (11), 27-37.
• Demirgül, F. & Sağdıç, O. (2018). Fermente Süt Ürünlerinin İnsan Sağlığına Etkisi. Avrupa Bili ve Teknoloji Dergisi, 13, 45-53. doi:10.31590/ejosat.377798
• DiCagno, R., Coda, R., De Angelis, M., Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol. 33, 1–10. doi:10.1016/j.fm.2012.09.003
• Falandysz, J. (2016). Mercury accumulation of three Lactarius mushroom species. Food Chemistry, 214, 96-101. doi: 10.1016/j.foodchem.2016.07.062
• Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015). Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiology, 46, 272–279.
• Ganguli A., Ghosh M. & Singh N. (2008). Antioxidant activities and total phenolics of pickles produced from the edible mushroom Agaricus bisporous. Journal of Culinary Science and Technology, 5:2-3, 131-142. doi:10.1300/J385v0502_11
• Guillamón, E., García-Lafuente, A., Lozano, M., D´Arrigo, M., Rostagno, M. A., Villares, A. (2010). Edible mushrooms: Role in the prevention of cardiovascular diseases. Fitoterapia, 81, 715–723. doi: 10.1016/j.fitote.2010.06.005
• Gürgen, A., Değirmenci, A., & Yıldız, S. (2019). Bazı Yabani ve Kültür Mantarı Turşularının Duyusal Analizleri. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 9(1), 302-309. doi: 10.21597/jist.463601
• Hearst, R., Nelson, D., McCollum, G., Millar, B. C., Maeda, Y., Goldsmith, C. E. (2009). An examination of antibacterial and antifungal properties of constituents of shiitake (Lentinula edodes) and oyster (Pleurotus ostreatus) mushrooms. Complementary Therapies in Clinical Practice, 15, 5–7. doi:10.1016/j.ctcp.2008.10.002
• Jabłońska-Ryś, E., Sławińska, A., Radzki, W., & Gustaw, W. (2016a). Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. Acta Scientiarum Polonorum Technologia Alimentaria, 15(4), 399-407. doi:10.17306/J.AFS.2016.4.38
• Jabłońska-Ryś, E., Sławińska, A., & Szwajgier, D. (2016b). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food science and biotechnology, 25(2), 439-444. doi:10.1007/s10068-016-0060-4.
• Jabło´nska-Ry´s, E., Skrzypczak, K., Sławi´nska, A., Radzki, W., Gustaw, W. (2019). Lactic acid fermentation of edible mushrooms: tradition, technology, current state of research: a review. Institute of Food Technologists, 18, 655-669. doi:10.1111/1541-4337.12425
• Jaworska, G., Bernaś, E. & Mickowska, B. (2011). Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms. Food Chemistry, 125, 936–943. doi:10.1016/j.foodchem.2010.09.084
• Kalogeropoulos, N., Yanni, A. E., Koutrotsios, G., Aloupi, M. (2013). Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece. Food and Chemical Toxicology, 55, 378–385. doi: doi.org/10.1016/j.fct.2013.01.010
• Khaskheli A.A., Khaskheli S.G., Liu Y., Sheikh S.A., Wang Y.F., Soomro A.H., Xiaobo D., Homaida M.A., Tian X., Huang W. (2017). Analysis of physicochemical, antioxidant properties and sensory characteristic of Shiitake mushroom pickles. Journal of Food and Nutrition Research, 5,8, 562-568. doi:10.12691/jfnr-5-8-5.
• Khaskheli, S.G., Zheng, W., Sheikh, S.A., Khaskheli, A.A., Liu, Y., Soomro, A.H., Feng, X., Sauer, M.B., Wang, Y.F., Huang, W. (2015a). Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product. International Journal of Biological Macromolecules, 81, 387-395. doi:10.1016/j.ijbiomac.2015.08.020
• Khaskheli, S.G., Zheng, W., Sheikh, S.A., Khaskheli, A.A., Liu, Y., Wang, Y.F., Huang, W. (2015b). Effect of processing techniques on the quality and acceptability of Auricularia auricularia mushroom pickle. Journal of Food and Nutrition Research, 3 (1), 46-51. doi:10.12691/jfnr-3-1-8.
• Li, J.M., Liang, H.Q., Qiao, P., Su, K.M., Liu, P.G., Guo, S.X., Chen, J. (2019). Chemical composition and antioxidant activity of Tuber indicum from different georaphical regions of China. Chemistry of Biodiversity, 16, e1800609. doi:10.1002/cbdv.201800609
• Liu, Y., Xie, X.X., Ibrahim, S.A., Khaskheli, S.G., Yang, H., Wang, Y., Huang, W. (2016). Characterization of Lactobacillus pentosus as a strater culture for the fermentation of edible oyster mushrooms ( Pleurotus spp.). LWT Food Science and Technology, 68, 21-26. doi: 10.1016/j.lwt.2015.12.008
• Mathew, J., Sudheesh, N. P., Rony, K. A., Smina, T. P., Janardhanan, K. K. (2008). Antioxidant and antitumor activities of cultured mycelium of culinary – medicinal paddy straw mushroom Volvariella volvacea (Bull.: Fr.) singer (Agaricomycetideae). International Journam of Medical Mushrooms, 10, 139–147.
• Nitha, B., Strayo, D., Adhikari, S. K., Devasagayam, T. P. A., Janardhanan, K. K. (2010). Evaluation of free radical scavenging activity of morel mushroom, Morchella esculenta mycelia: a potential source of therapeutically useful antioxidants. Pharmaceutical Biology, 48, 453–460.
• Okçu, G., Güneş Altundaş, E. & Ayhan, K. (2011). Laktik asit fermentasyonunda fenolik bileşikler ve önemi. Ordu Üniversitesi Bilgi Teknolojileri Dergisi, 1,1, 50-63.
• Ova G. (2002). Hıyar turşularında duyusal kalite karakteristiklerinin irdelenmesi. Gıda 27(4), 315-319.
• Park, K.Y., Jeong, J.K., Lee, Y.E. (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J. Med. Food 17, 6–20.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine 26(9-10):1231-1237. doi:10.1016/S0891-5849(98)00315-3
• Román, M. P. G., Mantilla, N. B., Flórez, S. A. C., De Mandal, S., Passari, A. K., Ruiz-Villáfan, B., ... & Sánchez, S. (2020). Antimicrobial and Antioxidant Potential of Wild Edible Mushrooms. In An Introduction to Mushroom. IntechOpen.
• Sağdıç, O., Karasu, S., Göktaş, H. (2020). Piyasada satılan ticari propolis örneklerinin biyoaktif bileşenlerinin belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, 19, 19-31. doi:10.31590/ejosat.734204
• Septembre-Malaterre, A., Remize, F. & Poucheret, P. (2017). Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation., Food Research International, 104, 86-99. doi:10.1016/j.foodres.2017.09.031
• Singh, M.P., Sodhi, H.S. & Ranote, P.S. (2018). Optimization and storage studies of A.bisporus vinegar-oil pickle to utilize stipe as a value added product. International Journal of Current Microbiology and Applied Sciences, 7 (12), 1676-1689. doi:10.20246/ijcmas.2018.712.195
• Singleton, V.L., Orthofer, R., Lamuela-Raventós, E. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Oxidants and Antioxidants Part A 299:152–178. Academic Press. doi:10.1016/S0076-6879(99)99017-1
• Smolskaite, L., Venskutonis, P.R. & Talou, T. (2015). Comprehensive evaluation of antioxidant and antimicrobial properties of different mushroom species. LWT Food Science and Technology, 60, 462-471. doi:10.1016/j.lwt.2014.08.007
• Tabiolo C.D.L. & MaribethSy, (2018). Qualities and microbial properties of cultured oyster pickled mushroom (Pleurotusostreatus). International Journal of Current Research,10,09, 73190- 73193. doi: 10.24941/ijcr.32152.09.2018
• Uylaşer, V. & Başoğlu, F. (2014). Temel Gıda Analizleri, 2.baskı, Ankara, Bizim Grup Basımevi.
• Xiamin, S., Enkhtaivan, G., Chun, S., Goğal, J., Soo, Y.K. (2016). Transubstantiating commercial mushroom market with ultrasonically ultrasized mushroom powders showcasing higher bioactivity. Biological Macromolecules, 92, 1082-1094. doi:10.1016/j.ijbiomac.2016.07.103
• Wang, L., Guo, H., Liu, X., Jiang, G., Li, C., Li, X., Li, Y. (2019). Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage. Meat Science, 156, 44-51. doi:10.1016/j.meatsci.2019.05.016
• Zhang, N., Ju, Z. & Zuo, T. (2018). Time for food: the impact of diet on gut microbiota and human health. Nutrition, 51-52, 80–85. doi:10.1016/j.nut.2017.12.005
• Zheng, H.G., Chen, J.C. & Ahmad, I. (2017). Preservation of king oyster mushroom by the use of different fermentation processes. Food Processing and Preservation, 42,e13396. doi:10.1111/jfpp.13396
• Zheng, X.F., Yang, Z., Zhang, H., Jin, W.X., Xu, C.W., Gao, L., Rao, S.Q., Jio, X. (2020). Isolation of virulent phages infecting dominant mesaphilic aerobic bacteria in cucumber pickle fermentation. Food Microbiology, 86,103-330. doi:10.1016/j.fm.2019.103330
• Zhishen, J., Mengcheng, T. & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64(4): 555–559. doi:10.1016/S0308-8146(98)00102-2