Chemistry and Toxicology of Major Bioactive Substances in Inocybe Mushrooms

Mushroom poisoning has always been a threat to human health. There are a large number of reports about ingestion of poisonous mushrooms every year around the world. It attracts the attention of researchers, especially in the aspects of toxin composition, toxic mechanism and toxin application in poisonous mushroom. Inocybe is a large genus of mushrooms and contains toxic substances including muscarine, psilocybin, psilocin, aeruginascin, lectins and baeocystin. In order to prevent and remedy mushroom poisoning, it is significant to clarify the toxic effects and mechanisms of these bioactive substances. In this review article, we summarize the chemistry, most known toxic effects and mechanisms of major toxic substances in Inocybe mushrooms, especially muscarine, psilocybin and psilocin. Their available toxicity data (different species, different administration routes) published formerly are also summarized. In addition, the treatment and medical application of these toxic substances in Inocybe mushrooms are also discussed. We hope that this review will help understanding of the chemistry and toxicology of Inocybe mushrooms as well as the potential clinical application of its bioactive substances to benefit human beings.     

阿魏菇中过氧化物酶特性研究

本实验就阿魏菇贮运保鲜中的褐变问题以分光光度法研究了阿魏菇中过氧化物酶(POD)的特性,还研究了抗褐变剂对POD活力的影响。结果表明:阿魏菇中POD的最适温度为55℃,最适pH值为5.5,酶促反应的最佳底物浓度为0.25mol/L,当加酶量为3ml时POD酶活力最大。POD酶烫漂处理20s基本失活,不同抑制剂对POD都有不同程度的抑制作用,其中亚硫酸钠和抗坏血酸是强抑制剂,而柠檬酸和EDTA-2Na的抑制作用相对较弱。     

长江中下游地区层控矽卡岩型铜矿床控矿地质因素新探

从物理化学流体动力学角度出发，结合野外调研及资料分析，作者认为长江中下游地区层控矽卡岩型铜矿床的形成主要是特定的透水─不透水地层系统、Ｓ形褶皱构造及蘑菇状岩体三者协调作用的结果。这一认识为本地区寻找此类矿床提供了直接的找矿依据。     

牡蛎酒的研制

牡蛎酒是以牡蛎、猴头菇为原料,辅以人参、构杞等中药材经小曲米酒浸泡、勾兑降度而成。酒精度30度,色泽金黄,清亮透明,蛎肉香、菌香与酒香协调,入口鲜美、醇甜。加冰不混浊,风格独特。     

Calcium Chloride Added to Irrigation Water of Mushrooms (Agaricus Bisporus) Reduces Postharvest Browning

The influence of 0.3% CaCl₂ added to irrigation water on mushroom tyrosinase activity and postharvest browning was examined. Calcium concentration of mushrooms was significantly increased with the addition CaCl₂ to irrigation water but had no effect on inherent tyrosinase activity but reduced postharvest browning. The CaCl₂ had even more pronounced improvement in shelf life as indicated by reduced browning following a standard bruising treatment. Transmission electron micrographs indicate that increased levels of calcium in mushrooms irrigated with CaCl₂may have decreased browning by increasing vacuolar membrane integrity; thereby reducing the opportunity for tyrosinase to react with its substrates.     

Effect of oxygen concentration in gas phase on sporulation and individual ganoderic acids accumulation in liquid static culture of Ganoderma lucidum

Effects of oxygen concentration within 21–100% in gaseous phase on the morphology and ganoderic acids (GAs) production by Ganoderma lucidum in liquid static culture were studied. A higher oxygen concentration increased individual GAs production, and more spores and higher total GA content were obtained at an oxygen level of 80%.     

Value‐added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

BACKGROUND: Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previous research showed that ESH extracted from the edible mushroom Flammulina velutipes has a positive effect on the colour stability of beef and tuna meat. The purpose of the present study was to compare the efficacy and applicability of ESH extracts prepared from different mushroom species as a colour stabilizer in fish meats. RESULTS: Levels of ESH higher than 2.8 mg mL^?1 were found in extracts prepared from the fruiting bodies of F. velutipes, Lentinula edodes, Pleurotus cornucopiae and Pleurotus eryngii and the processing waste of F. velutipes. When 1 mL of each of the extracts was added to 100 g of minced bigeye tuna and yellowtail meats, the bright‐red colour remained after 5 and 2 days, respectively, of ice storage. The anti‐discoloration efficacy of 1 mL of the extracts prepared from 10 g of the fresh waste portion of F. velutipes was similar to that of its fruiting body or 0.5 g kg^?1 of sodium ascorbate when added to 100 g of minced bigeye tuna meat under ice storage. CONCLUSION: The results of this study clearly showed that ESH prepared from different mushroom species stabilized the colour of fish meats, and the extract from the F. velutipes was the most effective. Copyright © 2010 Society of Chemical Industry     

Experimental studies on mushroom and pollen drying

In this study, drying periods of mushrooms and pollens (for Anzer honey) were investigated. The experiments of mushrooms were carried out under both laboratory and shady‐ and sunny‐atmospheric conditions and those of pollens were conducted in the drying cupboard heated by electric heater and under sunny atmospheric conditions. The temperature of the drying cupboard was regulated at 45°C during the drying experiment of pollen. The mass loss of pollens and the temperature of each shelf including pollens in the drying cupboard were measured. Drying curves of mushrooms and pollens for each experiment and the variation of the mass change ratio, the moisture ratio of pollens and the temperatures in the shelves with drying time were presented, respectively. Furthermore, their equations of drying curves and the average experimental uncertainty ratios were calculated based on the experimental results. It was concluded that mushrooms can be dried in the cupboards by using hot air at 50°C in a time period of 5–6 h, and the dried must be protected in vacuum, and the pollens also must be dried at temperatures between 40 and 45°C in a time period of 2·5–3 h without their losing the colour, flavour, smell and structure. The average experimental uncertainty ratio of mushrooms and pollens during the drying process were calculated to be 22 and 18%, respectively. Copyright © 1999 John Wiley & Sons, Ltd.     

牡蛎肉双酶复合水解工艺

以牡蛎为原料,利用多种蛋白酶对牡蛎蛋白质进行水解,挑选中性蛋白酶1398和Flavourzyme蛋白酶进行复合酶解,得出酶解的最佳工艺参数为:时间16h,中性蛋白酶1398与Flavourzyme作用的时间比为16∶15,中性蛋白酶1398酶与底物比为300U/g,Flavourzyme酶与底物比为1200U/g.水解后,氨基态氮质量分数为0.469%,总氮回收率为91%.     

Quality of enoki mushrooms as affected by packaging conditions

Fresh enoki mushrooms (100 g) were packaged under various conditions and stored at 10 °C for 14 days. Package atmosphere, weight loss, stipe elongation, surface colour and sensory quality of the mushrooms were measured during storage. Different levels of initial vacuum application did not have a significant influence on the in‐package atmosphere after 2 days. The half‐vacuum package was best in terms of quality preservation of the fresh mushrooms. A polyolefin film with respective gas permeabilities of 166 and 731 ml m⁻² h⁻¹ atm⁻¹ to O₂ and CO₂ established an equilibrated atmosphere of 1.7–2.4% O₂ and 4.1–5.6% CO₂ inside the package at 10 °C. This polyolefin film was shown to contribute to preserving the freshness of the mushrooms. Temperature fluctuations between 5 and 15 °C did not induce a harmful atmosphere inside the polyolefin package, though high temperatures accelerated the quality loss. © 2000 Society of Chemical Industry