Gastrointestinal Toxicity of Lampteromyces japonicus and Its Reduction by Curing
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Lampteromyces japonicus (Japanese name, Tsukiyotake) is a poisonous and bioluminescent mushroom, which causes vomiting, stomachache and diarrhea.This mushroom is often mistaken by amateur mushroom hunters for the edible mushrooms Pleurotos osteatus (Hiratake), Lentinus edodes (Shiitake), and Panellus serotinus (Mukitake), since these species are all very similar in shape and color. Some people in the Shounai area of Yamagata Prefecture have eaten the salted poisonous mushrooms.We examined the gastrointestinal toxicity of the salted mushrooms and the nature of the toxic principles by using mice and frogs.Oral administration of the methanolic extract of L. japonicus to mice and frogs caused toxic effects such as swelling of the stomach in mice and vomiting in frogs. However, no toxic effects were associated with the extract of the salted mushroom.Isolation of the toxic principles from L. japonicus with guidance by biological assay was carried out by chromatographic separation, NMR and mass spectroscopic analysis revealed that illudin S was one of the toxic principles.Keywords:
Lentinus
Edible mushroom
Edible mushroom
Pleurotus
Lentinula
Essential amino acid
Residue (chemistry)
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Pileus
Edible mushroom
Pleurotus
Agaricales
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This study was conducted to investigate the effect of different drying temperature to the nutritional compositions of edible wild mushroom (Volvariella volvacea) and to determine the best drying temperature suitable for post-harvest handling without compromising their nutritional value. The fresh wild mushroom was obtained from the rural area near to the forest area around Sandakan. The mushroom samples (fresh and treated with 40, 50, 60°C) were tested for proximate analysis (moisture, ash, total crude fibre, fat, protein and carbohydrate content). The fresh mushroom contained high protein (12.38%) and carbohydrate (13.51%); but low in fat content (0.77%) as compared to the commercial one (Lentinus edodes and Agaricus bisporus). All the samples exhibited reducing trend (P<0.05) for the parameters tested (moisture, fat, crude fiber and carbohydrate content) when treated at respective temperatures, except for the ash and crude fiber content. Mushroom treated at 60°C has comparable high energy (1468.73kj) and calorie (346.04kcal) content. The current study revealed that the treatment using 60°C is suitable to dry the edible wild mushroom as it preserves most nutritional values. Future study will focus on the effect of heat treatments to the bioactive components that might present in this edible wild mushroom.
Volvariella volvacea
Edible mushroom
Lentinus
Agaricus bisporus
Proximate
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Lentinus
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Volatile compounds of Shiitake mushroom (Lentinus edodes Sing.) are composed of eight-carbon containing alcohols and sulfur compounds. 1-Octen-3-ol and 2-octen-1-ol are the major C8-compounds comprising the "mushroom" character of Shiitake mushroom. The characteristic "sulfurous" note of Shiitake mushroom is composed of cyclic S-compounds, such as lenthionine (C2 H4 S5, 1,2,3,5,6-pentathiepane), 1,2,4,5-tetrathiane (C2H4S4) and 1,2,4-trithiolane(C2 H 4 S 3). Formation of C8-compounds and S-compounds result from enzymic activities during rupture and/or drying of the tissue. C8-compounds are formed enzymically from linoleic acid. The formation of S-compounds involves two processes, enzymic reactions of lentinic acid as substrate and non-enzymic polymerization of methylene disulfide.
Lentinus
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Lentinus
Edible mushroom
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The present study was an attempt on commercialization of shiitake mushroom (Lentinus edodes). For spawn production, the additive CaCo significantly enhanced the mycelial growth and basidiocarp 3 formation. The substrate Ill-filled paddy with additive CaCO enhanced the browning of mycelia (16.40 days), 3 basidiocarp formation (51.80 days), yield (360.70 g/kg) and biological efficiency (36.07 per cent), which were better than other substrates and additives. Shiitake mushroom could be stored up to 10 and 30 days in perforated polybag under natural condition and refrigerated conditions respectively. Dehydrated mushroom could be stored for > 8 months in airtight containers. Shiitake mushroom was most suitable for canning and stored > 8 months under brine solution.
Lentinus
Basidiocarp
Lentinula
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Lentinus
Edible mushroom
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Mushroom cultivation is one of the efficient ways by which residues can be recycled and also improve food supply with high food quality to the humans. Cultivation of shiitake mushroom has increased tremendously throughout the world because of its abilities to grow at a wide range of temperature and utilized various agro-based residues as well as its medicinal value. Therefore the present study was designed to primarily assessing the cultivation of Lentinus edodes on abundantly available solid wastes (Coffee husk) for conversions in to foods which otherwise is left for natural degradation and also provide necessary information for their further utilization. As result revealed, Lentinus edodes was cultivated on coffee husk through yielding much of fruit body. Therefore, Lentinus edodes is one of the best mushroom that can be convert this solid reside in to therapeutic agent contain foods.
Lentinus
Husk
Edible mushroom
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A cultivation experiment of straw mushroom cv. 9715was carried out using fresh edible fungi residues of needle mushroom,Eryngii mushroom and seafood mushroom,as well as corncob as cultivation medium in order to explore the potential resource of substitute medium material for culturing straw mushroom. The results showed that the yield and biotransformation rate of straw mushroom using needle mushroom residue were higher than that using other mushrooms residues. In conclusion,needle mushroom residue could be used as substitute material for straw mushroom cultivation.
Edible mushroom
Corncob
Residue (chemistry)
Pleurotus eryngii
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