Mushroom Varieties Research Articles

Evaluation of the antioxidant activities of some wild edible indigenous Ghanaian mushrooms

Wild edible mushrooms have been reported to contain high phenolic contents which confer free radical scavenging ability. This study investigated antioxidant potentials of wild edible mushrooms from the Ashanti region (Kumasi) in Ghana. Cultivated strain of Pleurotus ostreatus (control) and five wild edible mushrooms (Termitomyces sp., Volvariella sp., Termitomyces shimperi, Auricularis auricular, and Volvariella volvaceae) were evaluated. Total phenolic content, Glutathione content and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical experiments were run on aqueous and ethanolic extracts of each mushroom. Ethanolic and aqueous extracts of T. shimperi showed the highest antioxidant activity in vitro, with their EC50 values of 0.699mg/ml and 0.47mg/ml respectively. Their EC50 values were greater than the standard, butylated hydroxy toluene (BHT) value of 0.526mg/ml. Ethanolic extracts of Volvariella sp had the significantly (p<0.05) higher phenolic content (861.3 mg/GAE, p <0.01) than the cultivated control, P. Ostreatus (aqueous extracts at 284.1695 mg/GAE and ethanolic extracts at 167.7287 mg/GAE). Termitomyces sp., A. auricular, and V. volvaceae had lower antioxidant activities than the BHT control. Two wild varieties (Termitomyces shimperi and Volvariella sp.) of mushroom assayed showed significantly (p<0.05) higher antioxidant ability. Consumption of these varieties of wild edible mushrooms can therefore be recommended.

Effects of Dietary Intake of Japanese Mushrooms on Visceral Fat Accumulation and Gut Microbiota in Mice.

A lot of Japanese people are generally known for having a healthy diet, and consume a variety of mushrooms daily. Many studies have reported anti-obesity effects of mushrooms, but few have investigated the effects of consuming a variety of edible mushroom types together in realistic quantities. In this study, we investigated whether supplementation with a variety of mushroom types affects visceral fat accumulation and gut microbiota in mice. The most popular mushroom varieties in Japan were lyophilized and mixed according to their local production ratios. C57BL/6J mice were fed a normal diet, high-fat (HF) diet, HF with 0.5% mushroom mixture (equivalent to 100 g mushrooms/day in humans) or HF with 3% mushroom mixture (equivalent to 600 g mushrooms/day in humans) for 4 weeks. The mice were then sacrificed, and blood samples, tissue samples and feces were collected. Our results show that mushroom intake suppressed visceral fat accumulation and increased the relative abundance of some short chain fatty acid- and lactic acid-producing gut bacteria. These findings suggest that mushroom intake is an effective strategy for obesity prevention.

Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties

Mushrooms are traditionally consumed as food and are known to possess nutritional and medicinal properties. However, the choice of processing methods for mushrooms are often based on preference rather than the impact on nutritional or health benefits. The effect of solar drying, steaming and roasting on the proximate, phytochemicals and antioxidant activity of two mushroom varieties (Termitomyces schimperi and Volvariella volvacea) were investigated. Proximate analysis and phytochemical screening were carried out using standard protocols. The total phenols content and antioxidant activity were determined by means of Folin-Ciocalteu method and 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) assay, respectively. Results indicate that both processing methods and varietal differences had effects on nutrient composition of mushrooms. Solar drying retained most nutrients in both varieties. Dried T. schimperi had the highest protein content of 29.09 % whereas dried V. volvacea had the highest carbohydrate and ash contents of 60.71% and 5.56 %, respectively. Steamed mushrooms retained moisture and had the lowest carbohydrate content with steamed V. volvacea having the highest moisture and lowest carbohydrate values of 91.15% and 54.71%, respectively. Roasting also showed a high protein content of 28.65% in T. schimperi and a high carbohydrate of 58.65% in V. volvacea. None of the processing methods however had a significant effect on fat and fibre contents of both varieties used. The phytochemicals tested were present in both varieties in the processed and unprocessed forms. The steamed extract was the strongest scavenger of DPPH with 50 % inhibitory concentration (IC50) value of 3.03 ± 0.40 mg/mL whereas the unprocessed extract had the least effect with IC50 value of 9.35 ± 0.42 mg/ml. Similarly, the steamed extract recorded the highest total phenol content with value of 1644 ± 39 mg GAE/100 g whereas the unprocessed extract was the lowest with value of 1336 ± 93 mg GAE/100 g respectively. The present findings suggest that steamed mushrooms possess the highest antioxidant activity.

MOKOMŲJŲ DALYKŲ INTEGRAVIMO GALIMYBĖS ATLIEKANT FENOLOGINIUS STEBĖJIMUS PRADINĖSE KLASĖSE: „KEPURĖTŲJŲ GRYBŲ ĮVAIROVĖS IR KAITOS STEBĖJIMAI VISAGINO MIESTE“

We are participating in the projects by environmentalist schools for few years now and conducting phenological observations. For the past year and the half, together with the students, we performed a practical work – the observation of capped mushroom variety and change in Visaginas city. We created an educational film based on our practical work “Capped mushroom variety and change observations in Visaginas city”. Observation goal: To observe the capped mushrooms in the chosen area, to fixate (photograph) their species, to fill the weather calendar. The hypothesis is: the mushroom abundance and variety is determined by weather temperature and humidity. The duration of the observation: • 2016 September, 2017 April, May and September. The course of observation: • We chose the observation area and measured it by square meters; • Every day we observed and fixated growing capped mushrooms in the chosen area (we used smart phones); • We learned to indicate the varieties of the capped mushrooms; • We sorted out the trees under which the mushrooms were growing; • We learned to identify the trees and bushes by their leaves (we organized a contest-game “Find your tree or bush” in the class and in the observation area); • The weather calendar was filled; • We visited Ignalina Nuclear Power Plant’s laboratory of observation and radiology; • We analysed the results of the observation and concluded the results; • We participated in the environmentalist camp; The results of the observation: • The chosen observation area’s size is 168 m2 • There were 11 tree and bush varieties in the observation area; • We identified 26 capped mushroom varieties; • The educational leafs were prepared in order to identify trees, bushes and mushrooms; • The educational game “Identify the Mushroom!” was created; • It was concluded, that mushrooms growing in Visaginas are not radioactive; The interesting fact is, that on 2017 September (compared to the last year’s September), new varieties of the mushroom were found. Such finding lets to conclude the hypothesis, that weather temperature and humidity determines the variety and abundance of mushrooms. The weather observation calendar logs verify, that 2017 September weather was warm and humid. That led to favourable conditions for a more varied variety of mushrooms and populated area sizes. The teaching of the subject of world cognition is strengthened by the integration of other subjects like: mathematics, Lithuanian language, arts and technologies, human safety. Keywords: subject integration, capped mushrooms, phenological observations, practical work.

Simulation Model of a Production Facility of Agaricus bisporus Mycelium for Decision-Making Support

Abstract Sustainability and efficiency are key factors in agro-food industry, since the success of companies in this sector relies on the achievement of these objectives. Decision-making support may contribute decisively to this task. A model for a production facility of mycelium of the mushroom variety of Agaricus bisporus is described. This model has been developed using the paradigm of the Petri nets and can be integrated in a decision support tool for performing structural analysis with the purpose of identifying certain features, such as feasible deadlocks. A complementary and promising possibility consists of using the model for performance evaluation by simulation of the behavior of the system in combination with the outcome of a life cycle assessment. This approach allows developing a what-if analysis or an optimization process to seek for good or quasi-optimal decisions taking into account financial, as well as environmental issues, among other possibilities.

Monosodium glutamate equivalents and B-group vitamins in frozen mushrooms

ABSTRACTIn mushrooms the dominant taste is umami, which is created by monosodium glutamate (MSG)-like amino acids and 5’-nucleotides. In this research, the levels of 5’-nucleotides, free amino acids (liquid chromatography with mass spectrometry; LC-MS), and vitamins from the B-group (high-performance liquid chromatography; HPLC) in frozen white and brown Agaricus bisporus were determined. Before freezing, the mushrooms were blanched in water, and then in a sodium erythorbate and citric acid solution; next these were vacuum impregnated in a sodium metabisulphite and citric acid solution and blanched again in water. The varieties of mushrooms under analysis responded to the pretreatment, freezing, and frozen storage to different degrees. The equivalent concentration of umami was in the range of 0.293–1.709 g MSG/100 g dm and was higher by 26–444% in brown than in white mushrooms. After frozen storage, in the white variety, there was a higher synthesis of 5’-nucleotides and in the brown variety, of free amino acids. The main components responsible for the umami taste in both varieties were 5’-TMP, 5’-UMP, and L-glutamic acid. The white variety contained a higher level of vitamin B2 and a lower level of vitamins B1 and B6.

Structural, rheological, antioxidant, and functional properties of β–glucan extracted from edible mushrooms Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius

β-glucan was extracted from three edible mushroom varieties namely Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius using hot water extraction method. The extracted β-glucan was studied to investigate its structural, rheological, antioxidant and functional properties. The ATR-FTIR was used to elicit the structural conformations of the three β-glucan and SEM was used to study the surface topography. The rheological properties showed that with the increase in the concentration of β-glucan, the elastic behavior increased. The antioxidant activities were determined using different assays like DPPH (2, 2-diphenyl-1-picryl-hydrazyl), reducing power, metal chelating ability and ABTS (2,2-Azino-bis, 3-ethylbenzothiazoline-6- sulfonic acid) and all these activities varied significantly (p≤0.05) among all the β-glucan, however the β-glucan from Coprinus attrimentarius showed the highest values for all antioxidant activities. As far as the functional properties were concerned, Coprinus β-glucan also showed the highest swelling power, fat binding, emulsifying properties, bile acid binding capacity and viscosity, however foaming properties were the highest in Pleurotus β-glucan.

Evaluation of Some Mushrooms from Kashmir Valley for their Potential Anti-Cancer Activity

Background: In the recent past, there has been a shift towards alternate and traditional therapies for the prevention and cure for various diseases including cancer, hypertension, diabetes etc. Due to the risk of side effects associated with allopathic medicines, people are fast turning towards traditional and folk medicines because of their supposedly low risk of side effects. Mushrooms have a very long and well-established role in traditional system of medicine in many Asian countries especially in China, Korea, and Japan etc. Methods: Fresh mushrooms were collected and identified based on morphological and reproductive characters by comparing with standard field guides by Largent (1973).Three different mushroom species were selected for the study. The material collected from target sites were subjected to solvent extraction followed by preparation of stock extracts, which were further used for the evaluation of anti-cancer activity. In-vitro cytotoxicity against different human cell lines was determined and the samples showing 50% or more growth inhibition at 100 µg/ml were considered as potential. Results: Ethanolic extract of mushroom 1 (100µg/ml) exhibited highest % age growth inhibition of 61, 53, 25% on lung, colon and CNS cell lines respectively. In case of mushroom-2 Ethanol: water (1:1) extracts 1 (100 µg/ml) showed highest %age growth inhibition of 19, 38, 7% against liver, Neuroblastoma, Colon cell lines respectively. Likewise, Ethanolic Extract of mushroom-3(100 µg/ml) exhibited highest %age growth inhibition of 58, 65, 13% on lung, neuroblastoma and prostate cell lines respectively. Conclusions: Based on preliminary evaluation two of the mushroom varieties showed promising results in terms of their anticancer activity however they need further evaluation and determination to ascertain their potential anticancer activity.

Effects of crude extracts from mushrooms on different cancer cell lines

In North-Eastern Thailand, there are many varieties of mushrooms that the local people consume in high quantities per year and some kinds of mushrooms are used for medicinal purposes. The aim of this study was to extract bioactive compounds from the fruiting body of Fomitopsis cajanderi (Kar) Kolt & Pouzar, Phellinus everhartii and Phellinus laevigatius using ethanol maceration. An initial resazurin cytotoxicity screening of the crude extracts was carried out in four different human cell lines: A2780 (ovarian), LNCap (prostate), A375 (skin) and ZR75 – 1 (breast gland) cell lines compared with a normal cell line PNT2 (normal human prostate). The crude extracts from Phellinus everhartii and P. laevigatius were the most active at a dose of 125 µg/ml in all the cancer cell lines, but were not cytotoxic to the normal cell line, even at the highest dose tested (125 µg/ml). On the other hand, the Fomitopsis cajanderi (Kar) Kolt & Pouzar crude extract was cytotoxic to all the cancer cell lines and the normal cell. To summarise the crude extracts from three types of mushroom have potent cytotoxic activity in four different cell lines.

Multi-trait QTL analysis for agronomic and quality characters of Agaricus bisporus (button mushrooms).

The demand for button mushrooms of high quality is increasing. Superior button mushroom varieties require the combination of multiple traits to maximize productivity and quality. Very often these traits are correlated and should, therefore, be evaluated together rather than as single traits. In order to unravel the genetic architecture of multiple traits of Agaricus bisporus and the genetic correlations among traits, we have investigated a total of six agronomic and quality traits through multi-trait QTL analyses in a mixed-model. Traits were evaluated in three heterokaryon sets. Significant phenotypic correlations were observed among traits. For instance, earliness (ER) correlated to firmness (FM), cap color, and compost colonization, and FM correlated to scales (SC). QTLs of different traits located on the same chromosomes genetically explains the phenotypic correlations. QTL detected on chromosome 10 mainly affects three traits, i.e., ER, FM and SC. It explained 31.4 % phenotypic variation of SC on mushroom cap (heterokaryon Set 1), 14.9 % that of the FM (heterokaryon Set 3), and 14.2 % that of ER (heterokaryon Set 3). High value alleles from the wild parental line showed beneficial effects for several traits, suggesting that the wild germplasm is a valuable donor in terms of those traits. Due to the limitations of recombination pattern, we only made a start at understanding the genetic base for several agronomic and quality traits in button mushrooms.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-016-0239-3) contains supplementary material, which is available to authorized users.

A new approach for breeding low-temperature-resistant Volvariella volvacea strains: Genome shuffling in edible fungi.

Volvariella volvacea is difficult to store fresh because of the lack of low-temperature resistance. Many traditional mutagenic strategies have been applied in order to select out strains resistant to low temperature, but few commercially efficient strains have been produced. In order to break through the bottleneck of traditional breeding and significantly improve low-temperature resistance of the edible fungus V. volvacea, strains resistant to low temperature were constructed by genome shuffling. The optimum conditions of V. volvacea strain mutation, protoplast regeneration, and fusion were determined. After protoplasts were treated with 1% (v/v) ethylmethylsulfonate (EMS), 40Sec of ultraviolet (UV) irradiation, 600 Gy electron beam implantation, and 750 Gy60 Co-γ irradiation, separately, the lethality was within 70%-80%, which favored generating protoplasts being used in following forward mutation. Under these conditions, 16 strains of V. volvacea mutated by EMS, electron beam, UV irradiation, and 60 Co-γ irradiation were obtained. The 16 mutated protoplasts were selected to serve as the shuffling pool based on their excellent low-temperature resistance. After four rounds of genome shuffling and low-temperature resistance testing, three strains (VF1 , VF2 , and VF3 ) with high genetic stability were screened. VF1 , VF2 , and VF3 significantly enhanced fruit body shelf life to 20, 28, and 28H at 10°C, respectively, which exceeded 25%, 75%, and 75%, respectively, compared with the storage time of V23, the most low-temperature-resistant strain. Genome shuffling greatly improved the low-temperature resistance of V. volvacea, and shortened the course of screening required to generate desirable strains. To our knowledge, this is the first paper to apply genome shuffling to breeding new varieties of mushroom, and offers a new approach for breeding edible fungi with optimized phenotype.

Mushroom varieties found in the Himalayan regions of India: Antioxidant, antimicrobial, and antiproliferative activities.

This study evaluates the antioxidant, antimicrobial, and antiproliferative activities of mushroom varieties (Agaricus bisporus, Pleurotus ostreatus, and Coprinus atramentarius) found in the Himalayan regions of Jammu and Kashmir, India. All three mushroom varieties exhibited antioxidant activity. A. bisporus showed the highest diphenyl-2-picrylhydrazyl inhibition activity (87.88±5.6%), C. atramentarius showed the highest reducing power (0.49±0.01) and metal chelating ability (48.57± 0.38%), and P. ostreatus contained the highest phenolic (5.25±0.14 mg gallic acid equivalent per gram) and flavonoid content (64.39±0.73 μg rutin equivalent per gram). C. atramentarius showed maximum antibacterial activity against all the pathogenic strains and the highest zone of inhibition was against S. typhi (7.45±0.5 mm). P. ostreatus exhibited the highest cell proliferation inhibition against Colo-205 and MCF-7 cancer cell lines. The structural analysis by Fourier transform infrared spectroscopy indicated the presence of β-configuration in carbohydrates, phenolic compounds, and protein, which impart nutraceutical properties to mushrooms.

Assessment of nutritional composition and heavy metal content in some edible mushroom varieties collected from different areas of Bangladesh

Four edible mushroom species (Pleurotus ostreatus, Agaricus bisporus, Volvariella volvacea, Ganoderma lucidum) from different locations of Bangladesh, were analysed for their protein and metal content profile (K, Na, Fe, Cu, Zn, Mn, Cr, Pb, As and Cd). Trace metals were determined by atomic absorption spectrophotometer, Na and K by flame emission spectrophotometer and protein by micro Kjeldhal method. All element concentrations were determined on a dry weight basis. The protein content of mushrooms varied from 13.8%–34.3% and the metal content of samples ranged from 0.54–2.25% for K and 12.6–81.6, 69.5–626.2, 39.2–163.4, 30.1–75.5, 52.9–104.5, 0.20–0.30, 0.13–0.59 ?g g-1 for Na, Fe, Cu, Zn, Mn, Cd, Pb, respectively. Arsenic and cadmium concentrations were below the detection limit of the method used. The detection limits of the method for As and Cd are 0.01 ?g g-1 for each element. In general, K and Fe content were higher than other metals in all mushroom species. The levels of Cu and Zn in some mushroom samples were found to be higher than legal limits.Asian J. Med. Biol. Res. December 2015, 1(3): 495-501

Nutritional profile and mineral composition of two edible mushroom varieties consumed and cultivated in Bangladesh

In this study we have evaluated the nutritional analysisand mineral content of two varieties of mushroom species include oyster (Pleurotus ostreatus) and Reshii (Ganoderma lucidum). The mushroom varieties were harvested and dried, then taken to the laboratory for proximate and mineral analysis by standard assay methods. For both mushrooms the nutritional composition was analyzed namely pH, moisture content, crude fibre, ash, water soluble protein, total lipid, total soluble sugar, reducing sugar, non-reducing sugar and starch content. However ten mineral elements were analyzed: potassium, calcium, magnesium, sodium, phosphorus, sulfur, cupper, iron, manganese and zinc having no significance difference in values of both mushroom species. Based on the result these mushrooms have high nutrient potentials hence it will serve as a good means of reducing the incidence and high prevalence of malnutrition in Bangladesh since it is a cheap food source that is within the reach of the poor.

A Comprehensive Review of Tropical Milky White Mushroom (Calocybe indica P&C)

A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range (30~38°C). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

Mushroom Extracts Induce Human Colon Cancer Cell (COLO-205) Death by Triggering the Mitochondrial Apoptosis Pathway and Go/G1-Phase Cell Cycle Arrest.

Functional foods are extensively studied for their cancer preventive effects. In the present study, we compared the anti-cancer activity of aqueous extracts of three species of mushrooms including: Pleurotus ostreatus (PAE), Auricularia polytricha (AAE) and Macrolepiota procera (MAE) on COLO-205 cells. Various in vitro approaches were performed to investigate the most potential mushroom variety that possesses maximum cytotoxic, anti-proliferative and apoptosis inducing properties. MTT assay was used to assess cytotoxicity. IC50 values were obtained and further used to perform clonogenic survival, wound scratch and apoptosis assays. Gene expression studies of apoptosis and cell cycle related studies were performed by reverse transcriptase PCR, followed by estimation of DNA content by flow cytometric analysis. Our study showed that PAE acts as the most prominent inducer of cancer cell death as compared to other species. Therefore, we performed expression studies for apoptosis and cell cycle to understand the genes which are responsible for their profound activities. Expression studies illustrated increased levels of caspase-9 (1 to 2.1, P < 0.01), caspase-3 (1 to 1.7, P < 0.01) and Bax (1 to 1.4, P < 0.05) genes followed by decreased levels of Bcl-2 (1 to 0.44, P < 0.05) gene with PAE treatment and this was attributed to the activation of intrinsic pathway. Along with apoptosis, an arrest at Go/G1 phase was observed through flow cytometric analysis followed by increased expression of inhibitors of cyclin dependent kinases (CKIs), p16 (1 to 1.5, P < 0.05) and p21 (1 to 2.4, P < 0.01). This study exemplifies the effectiveness of PAE and may serve as a potential therapeutic agent.

Chemical composition and nutritional value of Argentine commercial edible mushrooms

The chemical composition and nutritional value of four edible mushroom varieties (Champignons, Portobellos, Girgolas and Shiitakes) commonly cultivated and consumed in Argentina was determined. The analysis of the chemical composition included the analysis of water content, crude protein, lipids, ash, carbohydrates, mineral composition and bioactive components (dietary fiber, chitin content and phenolic compounds). Results show that edible mushrooms are rich sources of water and carbohydrates and have low amounts of lipids. Also, they are rich in potassium and phosphorus whereas they have a low content of sodium. The composition of bioactive components reveals that mushrooms are rich in fiber and have an interesting amount of total phenolic compounds that imply an antioxidant capacity. Chitin content is an important part of total fiber and in this work a new method for chitin isolation is proposed. Multivariate analysis (principal component analysis) was applied to discriminate among the different mushrooms varieties and to establish relationships among samples and nutritional parameters.

LC-MS/MS Based Metabolomics to Identify Biomarkers Unique to Laetiporus sulphureus

LC/MS/MS technique, employing QTOF mass analyzer, was used for comparative metabolomic fingerprinting of seven edible mushroom varieties (P.ostreatus, L.edodes, L.sulphureus, A.campestris, T.clypeatus, T.microcarpus and T.letestui). The aim was to identify biomarkers unique to L.sulphureus which might be responsible for the pharmacological claim of the mushroom by the Kaffa people in Ethiopia. As an outcome of the data mining and pre-treatment step using MarkerviewTM software, positive and negative ionization data matrices of 71,083 and 54,856 peaks, respectively, were obtained. Regardless of the ionization mode, the principal component analysis (PCA) of the data set representing the seven edible mushrooms each in triplicate revealed a unique separate clusters for L.sulphureus, documenting differences in LC-MS profiles associated with the sample. Based on plot profile, only 14 and 27 peaks representing monoisotopic ions unique to L.sulphureus at the positive and negative ionization mode respectively were obtained. All the pre-selected biomarkers were searched from METLIN metabolite database, but only one peak at 13.41 min with m/z of 471.3468 and 469.3348, positive and negative ionization, respectively were tentatively identified as 18α-glycyrrhetinic acid (commonly called Enoxolone). This metabolite was verified by comparing the retention time, MS and MS/MS data spectra of authentic standard and sample obtained from PeakviewTM software. Mass frontier software was used to generate possible fragmentation and rearrangement mechanisms of the parent ion. In conclusion, 18α-glycyrrhetinic acid might be one of the compounds responsible for the biological claim of the local people.

Enhanced antioxidant properties as a function of selenium uptake by edible mushrooms cultivated on selenium-accumulated waste post-harvest wheat and paddy residues

Background Majority of the post-harvest agri-residues from agricultural activity in Punjab, India, is burnt in the field resulting in the loss of soil fertility and release of large amounts of air pollutants. In an effort to reutilize the selenium-accumulated waste wheat and paddy straw from seleniferous region of Punjab, two varieties of edible mushrooms, Pleurotus sajor-kaju and Volvariella volvacea, were cultivated on Se-rich wheat and paddy straw, respectively.

Hepatotoxicity Due To Mushroom Poisoning: A Case Report

Background: Although the majority of mushroom ingestions are benign, some result in significant toxicity and death. Of greatest concern is the hepatotoxic amatoxin-containing mushroom, which may be fatal even small ingestions. Identification of amatoxin poisoning can prove to be difficult due to delay in onset of symptoms and difficulty with identification of mushrooms.Case Report: We present one case of mushroom ingestion in Kerman, province what according to clinical course and laboratory finding, we believe to be an amanita species, treated with multiple dose of activated charcoal, N-acetylcysteine, high-dose penicillin and liver Gol (silymarin).Conclusion: We present the successful treatment a patient who ingested hepato-toxicity induced mushrooms, further, this case is evidence of a mushroom variety responsible for toxicity never previously implicated in the southeastern Iran.