Wild Edible Mushrooms Having an Important Potential in East Black Sea Region

Abstract

Abstract: Wild edible mushrooms have been collected and consumed by people for their nutritional value and they are occasionally consumed for their supposed medicinal value. They have use in the treatment of disease through their immunodulatory, anti-neoplastic and lipid-reducing properties. Edible mushrooms collected from forest in ancient Greek and Roman times. They are known as highly valued non-wood forest products today, thus wild edible mushrooms have played an important role in providing new sources of income in the whole World. Turkey has also very large variety of wild edible mushroom with 21.7million hectare forest area. Especially, East Black Sea region has very rich source of wild edible mushroom.

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ORAL PRESENTATION
673 | I n t e r n a t i o n a l C a u c a s i a n F o r e s t r y S y m p o s i u m
Wild Edible Mushrooms Having an Important Potential in
East Black Sea Region
Onur Tolga Okan1, Sibel Yildiz2, Ayşenur Yilmaz3, Jilber
Barutçiyan4, and Ilhan Deniz2
1Res. Asst., Karadeniz Technical University, Trabzon, Turkey; 2Prof., Karadeniz Technical University,
Trabzon, Turkey; 3Mast. Stud., Karadeniz Technical University, Trabzon, Turkey; 4Expert., Istanbul,
Turkey.
E-Mail: onurtolgaokan@ktu.edu.tr
Abstract:
Wild edible mushrooms have been collected and consumed by people for their nutritional value and they are
occasionally consumed for their supposed medicinal value. They have use in the treatment of disease through their
immunodulatory, anti-neoplastic and lipid-reducing properties. Edible mushrooms collected from forest in ancient
Greek and Roman times. They are known as highly valued non-wood forest products today, thus wild edible
mushrooms have played an important role in providing new sources of income in the whole World. Turkey has also
very large variety of wild edible mushroom with 21.7million hectare forest area. Especially, East Black Sea region has
very rich source of wild edible mushroom.
Key Terms: Wilde edible mushroom, non-wood forest, east black sea, ectomycorrhizal
Introduction:
Fungi are eukaryotic, heterotrophic, and
osmotropic. They develop a rather diffuse,
branched, tubular body (radiating hyphae
making up mycelia or colonies), and reproduce
by means of spores. The term ‘’mushroom’’
describes the reproductive structure of fruiting
body of a fungus (Berch et al., 2007).
Mushrooms belong to the kingdom of fungi, a
group very distinct from plants, animals and
bacteria. Mushrooms often live in symbiosis
with other plants, mostly the roots of certain
trees, both profiting from this relationship
(Olumide, 2007). Commercial mushrooms are
either produced in cultivation or harvested
from the wild, including forests. The species
produced in cultivation are all decomposers (or
saprobes) capable of completing their life
cycles on dead organic matter. Most of the
forest harvested mushrooms are
ectomycorrhizal and can therefore form
fruiting bodies only when growing with living
host trees fungus (Berch et al., 2007).
In most countries, there is a well-established
consumer acceptance of cultivated mushrooms
(Agaricus bisporus, Pleurotus spp., Lentinus
edodes, Volveriella volvacea, Auricularia spp.,
etc). However, wild edible mushrooms have
been traditionally eaten only by specific groups
of people and seasonally (Diez and Alvez,
2001). The archaeological records reveals
edible species associated with people living 13
000 years ago in Chile, but it is in China where
the eating of wild fungi is first reliably noted,
several hundred years before the birth of
Christ. Edible fungi were collected from forest
in ancient Greek and Roman times and highly
valued, though more by high-ranking people
than by peasants (Boa, 2004). In similar way
now, wild growing mushrooms have been a
popular delicacy in many countries, due to a
good content of proteins as well as a higher
content of trace minerals (Kalac and Svoboda,
2000; Murugkar and Subbulakshmi, 2005).
Nevertheless, wild mushrooms are becoming
more and more important in our diet for their
nutritional (Diez and Alvarez, 2001), due to the
fact that they are also rich in vitamins B and D
(Olumide, 2007).
Wild mushrooms are a popular food source in
the East Black Sea region in Turkey. The region
has a high rainfall area compared to other
regions in Turkey. The high humidity level
during almost all season provides ideal
atmospheric conditions for the mushrooms.
There are several wild mushrooms that grow in
the forests of Blacksea and the locals relish
them. The mushrooms are collected from the
forest by settlers and they generally used for
the purpose of commercial.
Approximately 14 000 described species of the
1.5 million fungi estimated in the world

Wild Edible Mushrooms Having an Important Potential in East Black Sea Region
674 | I n t e r n a t i o n a l C a u c a s i a n F o r e s t r y S y m p o s i u m
produce fruiting bodies that are large enough
to be considered as mushrooms (Chang, 2006).
But, At least 1,154 species of wild fungi are
collected around the world for culinary or
medicinal use (Boa 2004). China, Japan,
Mexico, Turkey, several European countries,
and major areas of central and southern Africa
have long traditions of collecting wild edible
fungi and in some of these countries collection
for consumption provides significant economic
return. Picking edible mushrooms is also an
important, if seasonal, recreational activity
(Harrington and Cullen, 2008). The world
market for the mushrooms industry in 2005
was valued at over $45 billion. The mushroom
industry can be divided into three main
categories: edible mushrooms, medicinal
mushroom products and wild mushrooms
(Chang, 2006). According to research, about
40 edible mushrooms species have been
collected as food in Turkey and about 25 edible
mushrooms species have been commercially
evaluated such as selling in markets or export
abroad (OGM, 2013). In this study; it was
investigated that some wild edible mushrooms
having an important trade potential naturally
grown in East Black Sea region and emphasized
the importance of these mushrooms for the
region.
Wild Edible Mushroom Having Important
Potential Commercial in East Black Sea Region
Morel Mushroom (Morchella esculanta var.
rotunda): Morel mushroom is edible
mushrooms species belong to family of
Morchellaceae (Duncan et al., 2002). This
mushrooms are commonly known as Kuzu
Göbeği Mantarı in Turkey (Fig-1). The edible
mushroom Morchella esculanta is among the
most highly prized and morphologically
recognizable fungi in the world (Goldway et
al.,2000). It is collected by the local people and
sold in the local market in good price in Turkey,
also it is available as fresh or dryed in the
market (OGM, 2013). Ascocarps that reach the
market are collected from wild, although some
success has been reported in cultivating
morels. In season, dryed morel mushroom
wholesale in Turkey for 130 euro/kg.
Figure 1. Morel mushrooms (Morchella esculanta var. rotunda)
Morels are widely distributed in the temperate
zone of the world. It is appear from late April
until the end of May. They sometimes grow at
site of a previous year’s forest fire (Goldway et
al.,2000).Occurence of 18 species of Morchella
are reported from 28 countries, wherein
altogether 14 species are reported to edible or
used as food and 5 are used medicinally (Negi,
2006). The most commonly observed species
are M. crassipes, M. conica, M. deliciosa, M.
esculenta, M. elata, M. distans in Turkey. They
main components are (on dry basis): protein
32.7%, fat 2.0%, fibre 17.6%, ash 9.7% and
carbohydrates 38.0% (Mulet et al., 2002). In
short, they contain 42% protein on a dry
weight basis, are low calories and rich in
minerals. This apart, its metabolites have
varied uses, viz. as adaptogens and
immunostimulants and are considered to be
one of the most useful antitumour agent for
cilinical uses (Negi, 2006).
Penny Bun Mushrooms (Boletus edulis):
Boletus edulis are a group of allied
ectomycorrhizal fungi with edible fruting
bodies that are often grouped together as B.
edulis sensu lato (Fig. 2) (Hall, 1998). Penny
bun mushrooms, also called ayı mantarı or
çörek mantarı in Turkey (OGM, 2013), is a
popular edible musrooms in Europe, North
America and Asia (Tsai et al., 2006;Agueda et

Onur Tolga Okan, Sibel Yildiz, Ayşenur Yilmaz, Jilber Barutçiyan, and Ilhan Deniz
675 | I n t e r n a t i o n a l C a u c a s i a n F o r e s t r y S y m p o s i u m
al., 2008). They are belong to family of
Bolataceae (Tsai et al., 2006). The fungus
grows in deciduous and coniferous forests and
tree plantations, forming symbiotic
ectomycorrhizal associations with living trees
by enveloping the tree's underground roots
with sheaths of fungal tissue. Some hosts for B.
edulis sensu lato include Abies, Castanea,
Castanopsis, Fagus, Keteleeria, Lithocarpus,
Pinus, Picea, Quercus, and Tsuga, but the
various component species that make up the
taxonomic complex are associated with
different hosts in different locations (Hall,
1998).
Figure 2. Penny Bun Mushrooms (Boletus edulis)
Penny bun mushrooms are found cool-
temperate to subtropical zones. Fruting of
penny bun mushrooms generally occur in late
summer or autumn (Türkoğlu and Gezer,
2006). They main component are (on dry
basis): 26.5% crude protein, 2.8% lipids, 5.3%
ash and 65.4% carbonhydrates (Ouzouni and
Riganakos, 2007). The mushroom is low in fat
and digestible carbohydrates, and high in
protein, vitamins, minerals and dietary fibre.
Penny bun mushrooms have a lot of medicinal
effect. In the past they were believed to have a
number of medicinal properties, including the
removal of freckles and blemishes, and a salve
was prepared from boletes to treat dog bites
(Ciesla, 2002). But, anticancer effects of penny
bun mushrooms are now attested (Bovi et al.,
2011). Also, they have several therapeutic
effects such as stimulate blood circulation,
relax muscles and jonts (Hall., 1998). Although
it is sold commercially, it is very difficult to
cultivate (Zheng et al., 2007). Thus, penny bun
mushrooms sold 15 euro/kg in Turkey.
Golden chanterelle mushroom (Cantharellus
cibarius): Golden chanterelle is a highly prized
edible ectomycorrhizal fungus with a
worldwide distribution (Castro et al., 2002a).
They are belong to family of Cantharellaceae,
and this mushrooms are called yumurta
mantarı (egg mushroom) in Turkey( Fig-3).
Golden chanterelle always fruit in association
with host trees. In forest plantations, golden
chanterelle will begin to fruit when the trees
are 10 to 40 years of age, depending on the
climate and growth rate of the host trees.
Chanterelles have a very broad host range. One
species alone, the golden chanterelle, has been
reported to form mycorrhizal associations with
trees in 14 genera: Abies, Betula, Carpinus,
Castanea, Corylus, Eucalyptus, Fagus, Picea,
Pinus, Populus, Pseudotsuga, Quercus, Shorea,
and Tsuga (Pilz et al., 2003). In addition they
are usually found in the same places as wild
blueberries.
Figure 3 Golden chanterelle (Cantharellus cibarius)

Wild Edible Mushrooms Having an Important Potential in East Black Sea Region
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Golden chanterelles are appear from fall to
early spring (Valentao et al, 2005), but some
researches indicated that golden chantrelles
are appear from only june and july (OGM.,
2013). They main component are (on dry
basis): 53.7% crude protein, 2.9% lipids, 11.5%
ash and 31.9 % carbonhydrates (Barros et
al.,2008). On the other hand, golden
chanterelles have various medicinal effect
because of it is characterized by the presence
of phenolic compounds. These compounds
may have a protective role against various
diseases due to antioxidant activity (Valentao
et al, 2005). Golden chanterelles are of great
economic interest for east black sea due to
delicious taste as well as medicinal properties.
Although it is commercially important, it
cannot be cultivated on compost or wood due
to bacterial contamination (Castro and Pfeffer,
2002). In Turkey, Golden chanterelles are sold
4 euro/kg.
Cauliflower coral Mushroom (Ramaria
botrytis): Cauliflower coral, an ectomycorrhizal
fungus grows in coniferous forests throughout
the world especially in the mountains of
Eastern Asia, Europe and North America
(Adhikari et al., 2005). This fungus are belong
to commonly known as gelin tırnağı kirmiti (Fig
4). Cauliflower coral is an edible species of
coral fungus in the family Gomphaceae
(Humpert et al., 2001). it is considered as one
of the excellent edible ectomycorrhizal
mushroom by some mycophagists (Bhanja et
al., 2013). Fruting of cauliflower coral generally
occur in Agust and September (Gonzales et al.,
2002).
Figure 4. Cauliflower coral Mushroom (Ramaria botrytis)
Chemical analysis shows cauliflower coral to
have a crude protein 39.0%, lipids 1.4%, ash
8.8%, carbohydrates 50.8% (Barros et al.,2008).
This fungus also used for medicinal properties.
Especially, cauliflower coral extracts have
anticancer activity and immunomodulating
activity (Lee and Han, 2001). On the other
hand, it was found used to get relief from
muscles pain (Adhikari et al., 2005). Cauliflower
coral contain several bioactive compounds
such as p-hidroxybenzoic acid or protocateuic
acids, thus this fungus have high antioxidant
properties (Barros et al., 2009). Cauliflower
coral mushrooms are commercially valuable
but it cannot be cultivated. In season it sold 9
euro/kg (Roman et al., 2004).
Lactarius species: The species of Lactarius are
belong to Russulaceae family. All species of
Lactarius, when fresh, are characterized by the
unique ability to produce a milky fluid, if cut or
broken. The color and taste of the milk varies
between the species and are considered of
great taxonomical value (Athanasakis et al.,
2013). Some of this species are very common
edible mushroom. They are wide distribution,
from Asia, America and Europe (Flores et al.,
2004). Species of Lactarius is represent to East
Black Sea Region (Fig 5): L. helvus (locally name
Fındık Mantarı), L. volemus (locally name Geyik
Mantarı), L. vellereus (locally name Acı
Mantar), L. salmanicolor (locally name Kanlıca,
Çıntar, Melki), and L. deliciosus (locally name
Kanlıca, Çıntar, Melki). L. deliciosus and L.
salmanicolor are known to occur under conifer,
while L. helvus, L. volemus and L. vellereus are
known to occur mixed forest (Barutçiyan,
2012).

Onur Tolga Okan, Sibel Yildiz, Ayşenur Yilmaz, Jilber Barutçiyan, and Ilhan Deniz
677 | I n t e r n a t i o n a l C a u c a s i a n F o r e s t r y S y m p o s i u m
Figure 5. Species of lactarius
Fruting of Lactarius generally occur in Summer
after rain and September (Gonzales et al.,
2002). Local people consume this mushroom
and also sell it at the open markets (Doğan and
Aydın., 2013). Species of lactarius main
component are shows diversty species to
species. For example, L. salmanicolor’ s main
component are (on dry basis): 37.28% crude
protein, 2.3% lipids, 23.28% ash and 37.41 %
carbonhydrates (Heleno et al.,2009) while, L.
deliciosus main component are shows 0.47
g/100 total fat, 1.29 g/100 crude protein, 1.30
g/100 ash and 7.32 g/100 carbohydrates
(Barros et al., 2007). Some of lactarius species
have medicinal properties. Especially, L.
deliciosus and L. vellereus antimicrobial and
antioxidant activity was reported and
correlated to the phenol and flavanoid
contents (Barros et al., 2006;Doğan and Aydın,
2013).
Wood Blewit (Lepista nuda): The blewit is a
wild edible mushroom and it is belong to
Tricholomataceae family (Eyüpoğlu et al.,
2011). This mushrooms called mavi cincile or
mor mantar in Turkey (Fig 6). It is found
throughout mainland Europe and in many
other parts of the world including North
America. Also, Lepista nuda grows in leaf litter
in deciduous and mixed woodland, under
hedgerows and gardens during autumn and
winter, often fruiting well into December
during mild weather (Semreen and
Enein,2013). Wood blewit is very important
economicly, thus they are recently cultivated
by Mushroom Research Center in France
(Suberville et al., 1996; Barutçiyan, 2012), but
cultivated wood blewit mushrooms are not
delicious compared to wild wood blewit
mushrooms (Barutçiyan, 2012).
Fig 6. Wood Blewit (Lepista nuda)

Wild Edible Mushrooms Having an Important Potential in East Black Sea Region
678 | I n t e r n a t i o n a l C a u c a s i a n F o r e s t r y S y m p o s i u m
Wood blewits are collected around the East
Black Sea region for culinary or medicinal use.
Because, it is one of the nutritional mushroom.
They main component are (on dry basis):
44.2% crude protein, 9.0% lipids, 5.4% ash and
41.4 % carbonhydrates (Colak et al.,2007).
Also, the sporophore of Wood blewit contain
vit B1 infusion of macrofungus is used for
preventing beriberi. In addition the decoction
is used for treatment of abcesses and wounds
(Dulger et al., 2002). The methanolic extract
revealed antimicrobial and antioxidant
properties. Neverthless, chemical or bioactive
properties can be affected by mushroom
habitat (Pinto et al., 2013).
Conclusions:
Economy of East Black Sea region depends on
the tea and hazelnuts. A small but active
market exists for wild edible fungi in East Black
Sea region, due to the fact that most of the
forested land of East Sea Black Region have
commercially important mushroom and these
mushroom are collected by amateur local
people. The collected wild edible mushrooms
are nutritious and therapeutic. Therefore, wild
edible mushroom can be a source of nutritional
components of food such as protein,
carbohydrate, fats, inorganic compounds and
essential vitamins. As sources of biologically
active agents which contain ingredients that
can aid specific body functions, in addition to
being nutritious. Hence terms like mushroom
neutraceuticals, dietary supplements have
emerged.
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