ArticlePDF Available

Laetiporus sulphureus causing visual hallucinations and ataxia in a child

Authors:
Laetiporus
suiphureus
causing
visual
hallucinations
and
ataxia
in
a
child
Richard
Edward
Appleton,
MB,
MA,
MRCP
James
Emery
Jan,
MD,
FRCPC
Paul
Douglas
Kroeger
M
hushroom
ingestion
is
a
recognized
cause
of
accidental
poisoning
in
children.
Toxic
effects
on
the
central
nervous
system
(CNS)
are
common
and
include
dizziness,
halluci-
nations
and
coma.
In
North
America
Laetiporus
sulphureus
is
considered
to
be
safe
and
harmless.
However,
we
describe
a
young
child
who
had
visual
hallucinations
and
ataxia
after
eating
this
mushroom.
Case
report
In
August
1987
a
6-year-old
girl
was
found
to
be
clumsy
and
to
be
slurring
her
speech.
Her
eyes
appeared
glazed.
Hallucinations
developed
that
were
described
as
"lines
and
shapes
of
bright
colours".
One
particularly
frightening
hallucina-
tion
consisted
of
a
"yellow
and
orange
monster"
that
floated
toward
her.
She
subsequently
became
disoriented
but
did
not
complain
of
headache
or
nausea.
She
denied
substance
abuse,
and
her
home
contained
only
child-strength
acetaminophen
and
codeine.
There
had
been
no
recent
head
trauma.
The
other
family
members
were
well.
When
seen
at
the
local
hospital
the
patient
was
afebrile
and
ataxic.
She
continued
to
describe
visual
hallucinations.
Syrup
of
ipecac
was
given
on
the
assumption
that
she
had
ingested
some
drug
or
toxin.
The
vomitus
contained
pieces
of
an
uniden-
tifiable
white
substance.
No
further
examination
or
analysis
of
the
vomitus
was
undertaken.
The
results
of
blood
analysis
were
negative
for
ethanol,
acetaminophen,
phenobarbital
and
acetylsalicylic
acid.
The
patient's
perinatal
period
and
early
devel-
opment
had
been
normal.
Between
2
and
5
years
of
age
she
had
had
a
number
of
brief
generalized
seizures
associated
with
fever.
The
child
was
transferred
for
further
assess-
ment
to
British
Columbia's
Children's
Hospital,
From
the
Division
of
Neurology,
Department
of
Paediatrics,
University
of
British
Columbia,
and
the
Vancouver
Mycological
Society
Reprint
requests
to:
Dr.
Richard
Edward
Appleton,
Rm.
1D15,
Division
of
Neurology,
Department
of
Paediatrics,
British
Co-
lumbia's
Children's
Hospital,
4480
Oak
St.,
Vancouver,
BC
V6H
3
V4
Vancouver,
5
hours
after
the
onset
of
symptoms.
She
was
alert,
restless
and
disoriented
in
place
and
time.
Vomiting
had
stopped.
She
appeared
fright-
ened
but
no
longer
described
hallucinations.
The
temperature
was
37.7°C,
the
pulse
rate
120
beats/min,
the
respiratory
rate
25/min
and
the
supine
blood
pressure
115/70
mm
Hg.
There
was
no
rash
or
evidence
of
ticks
or
insect
bites.
The
pupils
were
dilated
and
reacted
sluggishly
to
light.
Her
speech
was
mildly
dysarthric.
Testing
of
the
rest
of
the
cranial
nerves
showed
no
abnormalities.
She
was
unable
to
stand
on
one
leg.
The
muscle
strength
was
normal,
but
muscle
tone
was
reduced
in
the
trunk
and
limbs.
The
muscle
stretch
reflexes
were
brisk
symmetrically
(grade
3+),
and
the
plantar
reflexes
were
flexor.
The
complete
blood
count,
the
serum
concen-
trations
of
urea
nitrogen,
creatinine,
electrolytes,
glucose,
calcium,
ammonia
and
lactate
(with
the
patient
fasting),
the
plasma
concentrations
of
amino
acids
and
the
results
of
liver
function
tests
were
normal.
Electroencephalography
revealed
mild
dysrhythmia
in
the
right
temporoparietal
region.
Noncontrast
computed
tomograms
of
the
head
appeared
normal.
Urinalysis
yielded
negative
results
for
drugs
and
organophosphate
insecticides.
The
girl
was
completely
recovered
by
the
next
morning,
about
20
hours
after
the
onset
of
symp-
toms.
Her
sister
subsequently
admitted
seeing
the
child
eat a
tree-growing
mushroom
about
1
hour
before
the
hallucinations
started.
A
large
piece
(10
X
8
X
1
cm)
had
been
broken
off
the
mushroom
and
could
not
be
found.
No
other
mushrooms
grew
in
the
garden,
and
no
fertilizers
or
insecti-
cides
had
been
used.
The
mushroom
was
identified
as
L.
sul-
phureus.
Gas
chromatographic
analysis
of
the
mushroom
and
the
patient's
urine
collected
12
hours
after
ingestion
gave
negative
results
for
known
hallucinogens.
Comments
A
number
of
mushrooms
are
known
to
have
toxic
effects
on
the
CNS:
dizziness,
disorientation,
euphoria,
hallucinations
and
convulsions
have
oc-
curred.'
-
L.
sulphureus
is
a
polyporoid
fungus;
it
is
also
48
CMAJ,
VOL.
139,
JULY
1,
1988
known
as
polyporus
sulphureus,
sulfur
shelf
and
the
chicken
mushroom.6'7
It
is
commonly
eaten
cooked
in
North
America.6'7
Nausea,
abdominal
pain
and
dizziness
have
rarely
been
described.8
However,
it
is
considered
to
be
inedible
in
Great
Britain,
where
a
few
cases
of
poisoning
have
been
reported.9
Side
effects
seem
to
depend
on
the
susceptibility
of
the
individual.
Gastrointestinal
discomfort
has
been
reported
in
some
cases
and
CNS
disorders
(e.g.,
dizziness
and
disorientation)
in
others.
L.
sulphureus
contains
the
alkaloids
hordenine,
N-methyltyramine
and
tyramine,
which
are
not
normally
hallucinogenic.9'10
Mushrooms
are
unpredictable.
Some
species
are
consistently
poisonous
but
cause
symptoms
of
differing
severity,
and
others
are
poisonous
only
when
eaten
raw
or
during
certain
seasons
or
stages
of
maturity.
In
addition,
environmental
factors
and
geographic
locations
may
affect
the
toxin
content
of
mushrooms.
People
are
also
unpredictable:
one
person
may
be
severely
poisoned
by
a
mushroom
that
has
no
effect
on
another.
Alcohol
and
certain
drugs
(e.g.,
hydroxychloroquine
and
monoamine
oxidase
inhibitors)
may
make
an
ordinarily
harm-
less
mushroom
toxic
in
some
cases."1
In
the
case
we
have
described,
the
mush-
room's
toxicity
was
most
likely
due
to
a
combina-
tion
of
factors:
the
patient's
age,
the
amount
ingested
and
the
fact
that
it
was
eaten
raw.
Such
a
situation
is
not
uncommon.
Therefore,
certain
un-
cultivated
mushrooms,
usually
listed
as
being
edi-
ble,
should
not
be
eaten
raw
by
a
young
child.
References
1.
Goldfrank
LR,
Bresnitz
EA:
Toxic
and
hallucinogenic
mush-
rooms.
In
Goldfrank
LR
(ed):
Toxicologic
Emergencies:
a
Comprehensive
Handbook
in
Problem
Solving,
A-C-C,
New
York,
1982:
85-92
2.
Lewis
WH,
Elvin-Lewis
MP:
Hallucinogens.
In
Medical
Botany:
Plants
Affecting
Man's
Health,
Wiley,
New
York,
1977:
410-411
3.
Ibid:
425-427
4.
Lincoff
GH,
Mitchel
DH:
Psilocybin-psilocin
(hallucinogen-
ic)
poisoning.
In
Toxic
and
Hallucinogenic
Mushroom
Poisoning.
A
Handbook
for
Physicians
and
Mushroom
Hunters,
Van
Nos
Reinhold,
New
York,
1977:
100-135
5.
Arena
JM:
General
consideration
of
poisoning.
In
Poison-
ing:
Toxicology,
Symptoms
and
Treatments,
4th
ed,
C C
Thomas,
Springfield,
Ill,
1979:
106-107
6.
Dickinson
C,
Lucas
J:
The
Encyclopedia
of
Mushrooms,
Putnam
Pub
Group,
New
York,
1979:
153
7.
Lincoff
GH:
The
Audubon
Society
Field
Guide
to
North
American
Mushrooms,
Knopf,
New
York,
1981:
468-469
8.
Lincoff
GH,
Mitchel
DH:
Gastrointestinal
irritants.
In
Toxic
and
Hallucinogenic
Mushroom
Poisoning.
A
Handbook
for
Physicians
and
Mushroom
Hunters,
Van
Nos
Reinhold,
New
York,
1977:
163-164
9.
Pegler
DN,
Watling
R:
British
toxic
fungi.
Bull
Br
Mycol
Soc
1982;
Apr:
71-75
10.
Schultes
RE,
Hofmann
A:
Plants
of
hallucinogenic
use.
In
The
Botany
and
Chemistry
of
Hallucinogens,
2nd
ed,
C
C
Thomas,
Springfield,
Ill,
1980:
110
11.
Arena
JM:
Poisonous
plants,
reptiles,
arthropods,
insects
and
fish.
In
Poisoning:
Toxicology,
Symptoms
and
Treat-
ments,
4th
ed,
C
C
Thomas,
Springfield,
Ill,
1979:
555
Meetings
continued
from
page
36
Nov.
20-23,
1988:
39th
Annual
Educational
and
Scientific
Meeting
of
the
Ontario
Public
Health
Association
Sheraton
Centre,
Toronto
Conference
Preregistration,
Ontario
Public
Health
Association,
102
Adelaide
St.
E,
Toronto,
Ont.
M5C
1K9;
(416)
367-3313
Jan.
14-21,
1989:
Emergency
Medicine
for
the
Family
Physician
Treasure
Island
Resort,
Grand
Cayman
Island,
WI
Continuing
Medical
Education,
Faculty
of
Medicine,
University
of
Western
Ontario,
London,
Ont.
N6A
5CL,
(519)
661-2074;
or
Faculty
of
Medicine,
Queen's
University,
Kingston,
Ont.
K7L
3N6,
(613)
545-2540
Apr.
15-22,
1989:
Family
Physician
Continuing
Medical
Education
in
Palliative
Care,
Pain
and
Midwifery
London,
England
Dianne
McCormack,
program
coordinator,
Continuing
Medical
Education,
Faculty
of
Medicine,
University
of
Western
Ontario,
London,
Ont.
N6A
5C1;
(519)
661-2074
May
2-6,
1989:
Obstetrics
and
Gynecology
Refresher
Course
King
Edward
Hotel,
Toronto
Continuing
Medical
Education,
Faculty
of
Medicine,
Medical
Sciences
Building,
University
of
Toronto,
Toronto,
Ont.
M5S
1A8;
(416)
978-2718
May
14-17,
1989:
31st
Annual
Scientific
Assembly
of
the
College
of
Family
Physicians
of
Canada
(conjoint
assembly
with
the
Saskatchewan
Chapter)
Bessborough
Hotel,
Saskatoon
Annual
Scientific
Assembly,
College
of
Family
Physicians
of
Canada,
4000
Leslie
St.,
Willowdale,
Ont.
M2K
2R9;
(416)
493-7513,
FAX
(416)
493-3224
May
14-18,
1989:
10th
International
Congress
of
Cytology
Sheraton
Hotel,
Buenos
Aires
Congress
Mailing
List,
International
Academy
of
Cytology,
5841
Maryland
Ave.,
HM
#449,
Chicago,
IL
60637,
USA;
(312)
702-6569,
FAX
(312)
955-8873
May
15-19,
1989:
International
Symposium
on
Medical
Informatics
and
Education
University
of
Victoria
Conference
Services,
University
of
Victoria,
PO
Box
1700,
Victoria,
BC
V8W
2Y2;
(604)
721-8475,
FAX
(604)
721-8653
June
4-9,
1989:
5th
International
Conference
on
AIDS
Convention
Centre,
Montreal
Deadline
for
abstracts
is
Jan.
31,
1989.
Kenness
Canada
Inc.,
P0
Box
120,
Stn.
B,
Montreal,
PQ
H3B
3J5;
(514)
844-4442,
FAX
(514)
284-2968
CMAJ,
VOL.
139,
JULY
1,
1988
49
... It is, however, never consumed raw. A combination of factors (age, susceptibility, ingestion of raw mushroom) may explain this unique presentation of poisoning with an edible mushroom (Appleton et al., 1988). ...
... Tuttavia, alcuni Autori mettono in discussione la commestibilità di questi funghi, basandosi innanzitutto sulle informazioni provenienti dagli Stati Uniti d'America, ove i L. sulphureus s. l. sono consumatissimi ma causano con una certa frequenza reazioni avverse nei consumatori, con numeri paragonabili a quelli delle Armillaria (Benjamin 2017). In secondo luogo, al formarsi di un pregiudizio contro il consumo di L. sulphureus s. l. ha contribuito la relativa notorietà di due articoli relativi a casi di intossicazione in Europa: Appleton & al. (1988) e Jordan (1995. Il primo segnala i sintomi gastrointestinali e neurologici sopravvenuti in una bambina dopo aver mangiato un pezzo di fungo crudo, staccandolo dall'albero, mentre il secondo fa il resoconto di una reazione avversa (definita allergica) di alcuni commensali di un ricevimento dove era stato somministrato un L. sulphureus di 3 kg tagliato a cubetti e saltato in padella, evidentemente poco cotto. ...
Book
Full-text available
Riassunto - La guida, destinata principalmente ai Micologi formati in Italia ai sensi del DM 686/96, è al tempo stesso dedicata a tutti coloro che sono interessati alle caratteristiche di commestibilità dei funghi o che si occupano a vario titolo di utilizzo dei funghi nell’alimentazione. Obiettivo principale del lavoro è proporre una linea interpretativa utilizzabile per definire uno status di commestibilità di tutti i principali taxa di macrofunghi presenti sul territorio italiano, che costituisca uno strumento utile per orientarsi rispetto alle informazioni spesso discordanti che si ricavano dalle diverse fonti della letteratura micologica e micotossicologica e che di conseguenza si trovano disponibili sul web. I funghi vengono trattati seguendo un approccio sistematico di tipo morfologico, che più si adatta alle esigenze di determinazione pratico-ispettiva dei funghi. In molti casi, infatti, i taxa vengono intesi sensu lato o raggruppati, anche se spesso citando l’esistenza di una maggiore complessità che oggi può essere meglio conosciuta grazie alle analisi molecolari. Di ogni specie o “specie collettiva” si sono prese in considerazione le informazioni sul consumo alimentare tradizionale in Italia, la casistica delle intossicazioni e delle reazioni avverse correlate al consumo e gli eventuali dati biochimici disponibili in letteratura con particolare riguardo alla presenza di sostanze potenzialmente nocive per l’organismo umano. Applicando il metodo scientifico, la revisione critica della letteratura micotossicologica e biochimica è stata condotta in modo puntuale e dettagliato, cercando, ogni qualvolta possibile, di andare a ritroso da una citazione all’altra, risalendo fino ai lavori originali, talora molto datati. Sono state prese in considerazione, in genere con valore di conferma di un adeguato livello di sicurezza alimentare, le disposizioni di legge che ammettono le specie alla vendita, in Italia, in singole Regioni italiane e nei Paesi dell’Unione Europea ove siano state emanate delle liste positive ufficiali dei funghi commercializzabili. La valutazione complessiva sulla commestibilità è stata effettuata in base a principi di sicurezza alimentare e in molti casi si avvicina a una vera e propria valutazione del rischio che, per i funghi di cui esiste consumo documentato, prende in considerazione sia la probabilità che si verifichi una reazione avversa per i consumatori, sia la gravità potenziale delle intossicazioni. Fra le criticità, la confondibilità con specie tossiche importanti è stata presa in considerazione e valutata insieme agli altri parametri. Il metodo utilizzato porta alla classificazione delle specie (dei taxa) in sei categorie distinte: funghi commestibili (a commestibilità libera o a commestibilità condizionata), funghi sconsigliati, funghi innocui ma privi di valore alimentare, funghi non commestibili e funghi tossici. Tali definizioni non costituiscono attributi teorici delle varie specie, ma sono pensate in un’ottica applicativa pratica che coincide con una ben precisa responsabilità, quella di consentire il consumo dei funghi a persone terze. La normativa italiana attribuisce al micologo il compito di dichiarare che i funghi controllati possono essere consumati in sicurezza (con sufficiente sicurezza) con determinate modalità di trattamento e preparazione, oppure che non possono essere consumati o che non dovrebbero essere consumati. Tali indicazioni, che seguono la determinazione macroscopica di raccolte di funghi, vengono fornite dai micologi roprio in base alle conoscenze relative alle caratteristiche di commestibilità dei vari taxa, ovviamente tenendo conto che gli esemplari visionati si trovino nelle condizioni idonee ad essere consumati. Abstract - This guideline has been devised in the first instance for mycological inspectors in Italy, as defined by DM 686/96, but at the same time is also directed to all those who are intetested in mushroom edibility or have to deal with the use of mushrooms as food items at any title. We have focused our efforts in producing a practical guideline to be used for assessing the edibility status of all major taxa of higher fungi that are encountered in Italy, with the aim to provide a useful tool to navigate the often contrasting information on mushroom edibility that is found in the mycological and mycotoxicological literature and, as a consequence, is available on the internet as well. Higher fungi have been treated here using a morphologically oriented systematic approach that is better suited for the taxonomic identification within the framework of food control activities; in most cases, fungal taxa are intended sensu lato, i.e. in a broader sense, or are lumped together for the sake of practicality, always bearing in mind that a finer classification accounting for a higher taxonomic complexity has meanwhile been made available by DNA analysis in recent years. For each species or “collective species” the following pieces of evidence have been taken into account: information on traditional food consumption in Italy, occurrence of poisoning cases and adverse reactions related to food consumption, and biochemical data available in the literature, if any, especially with regard to the presence of substances that might be potentially noxious to human health. A thorough and critical revision of mycotoxicological and biochemical literature has been performed, tracing back all relevant references and quotations, whenever possible, in most cases down to the original source of information, often in obscure old journals. When legislations and official provisions with positive lists of marketable mushroom species have been issued, no matter whether applicable to the whole of Italy, to selected Italian regions or to single EU countries, those documents have been considered as additional confirmation of an adequate level of food safety for such listed species. For each species (or group of species) the edibility status has been overall assessed using well defined parameters, including food safety issues; in many cases such an approach closely resembles a proper risk assessment which, for mushrooms whose consumption as food is well documented, takes into account the probability that an adverse reaction might occur to consumers, as well as the potential severity of poisonings. Among critical issues, the possibility of mistake with severely poisonous or deadly toxic look-alike species has also been considered and evaluated along with the other parameters. Our method classifies mushroom species (taxa) in six different categories, namely edible mushrooms, conditionally edible mushrooms, not recommended mushrooms, harmless mushrooms without food value, inedible mushrooms and toxic/poisonous mushrooms. Such definitions do not represent absolute attributes of single mushroom species, but are meant to offer an operational, practical advice instead, which, most importantly, also includes the assumption of responsibility to ensure safe consumption of mushrooms to third parties, as stipulated by Italian legislation. In fact, upon examination of collected mushrooms, mycological inspectors in Italy are required to declare that i) the inspected mushrooms can be safely consumed after appropriate treatments and preparation, ii) cannot be consumed or iii) should not be consumed. Such advice follows the macroscopic identification of the collected mushroom specimens the mycological inspectors are being presented with, and is given based on the knowledge of edibility properties of the different fungal taxa, provided that such specimens under examination are deemed suitable for consumption in terms of freshness and storage.
... Gas chromatographic analysis of the mushroom was negative for known hallucinogens. In that particular case, the toxic effects were attributed to a combination of factors, including the patient's age, the amount ingested, and the fact that it was eaten raw (Appleton et al., 1988). This review focuses on the nutrients and constituents of L. sulphureus and their biological activities as well as its food preserving property. ...
Article
Full-text available
Laetiporus sulphureus (Bull.: Fr.) Murr. is popularly known as “sulphur polypore” or “chicken of the woods” due to its characteristic sulphur yellow coloured polypore’s and chicken-like taste and texture. This edible wild mushroom has been traditionally consumed as a source of nutrition and folk medicine in Asia and Europe for a long time. The numerous studies have shown that L. sulphureus nutritionally provides various key components such as carbohydrate, essential amino acids and fatty acids, vitamins, minerals, and fibre. Besides, the extracts prepared from fruiting bodies or mycelia of this mushroom have exhibited a number of medicinal properties such as immunomodulation, antitumor, anti-inflammatory, antioxidant, antimicrobial, and antihyperglysemic activities because of their biologically active components such as phenolics, triterpenes, and polysaccharides. L. sulphureus is also a suitable candidate to be used as a natural food preserving source.
... Серед інших класів речовин для базидіом L. sulphureus відзначено наявність алкалоїдів із загальним вмістом 0,32-0,40 %, до складу яких входять хорденін, N-метилтерамін і терамін [4,20]. Серед речовин L. sulphureus з вираженою фізіологічною активністю наявні дигідротраметинова кислота і похідні бетаїну: гомарин, бутиробетаїн, герцин, тригонелін і похідні імідазолу. ...
Article
Full-text available
Л.П. Дзигун ЛІКАРСЬКИЙ КСИЛОТРОФНИЙ БАЗИДІОМІЦЕТ LAETIPORUS SULPHUREUS (BULL.: FR.) MURRILL-ПЕРСПЕКТИВНИЙ ОБ'ЄКТ БІОТЕХНОЛОГІЇ This paper brings into light the critical review of publications on the chemical composition, action, and the use of compounds isolated from fruit bodies, submerged mycelium and culture liquid of edible basidiomycete Laetiporus sulphureus. In addition, we uncover biologically active compounds revealing the role of L. sulphureus as a substances producer that can be applied in various fields of industry.
... L. sulphureus belongs to condition- ally edible mushrooms because only young fruiting bodies may be eaten while raw fruiting bodies may be toxic [Gumi?ska and Wojewoda 1985]. The case of severe poisoning with fruiting bodies in a 6-year old girl, which resulted in symptoms of ataxia and hallucinations, was described in 1988 [Appleton et al. 1988]. The English names "chicken mushroom", "chicken of the woods" or "chicken fungus" suggest that properly prepared fruiting bodies may resemble the taste of chicken meat. ...
Article
Full-text available
The higher fungi are a rich source of chemical compounds with multi-directional therapeutic and pro-health effects. This review summarizes the results of the most important chemical and biological studies of the fruiting bodies and the mycelial cultures of Laetiporus sulphureus. Numerous studies have demonstrated the antimicrobial, anticancer, cytotoxic, hypoglycemic anti-inflammatory and antioxidant activity of the extracts. Currently, only a few wood-decay fungi have practical use in medicine. Therefore it seems important to continue research on the effectiveness and safety of extracts and compounds of natural origin, including fungi, whose potential is not still used.
Chapter
Laetiporus sulphureus (Bull.) Murrill - FOMITOPSIDACEAE . Yusufjon Gafforov, Michal Tomšovský, Lei Cai, Paola Angelini, Gaia Cusumano, Roberto Venanzoni, Giancarlo Angeles Flores, Milena Rašeta, Sunil K. Deshmukh et Sylvie Rapior. Laetiporus sulphureus (Bull.) Murrill - FOMITOPSIDACEAE. Pages 1219-1236. doi:10.1007/978-3-031-23031-8_115 ; hal-04373809v1
Book
Full-text available
his book, as part of the "Natural Products Chemistry of Global Plants" series, describes in detail the health promoting wild edible and medicinal mushrooms specific to the Himilayas region. The focus of the book is to draw on the rich culture, folklore, and environment of the Upper Himilayas, which represents a scientifically significant region. The Himilayas has rich plant resources and a large diversity of plants and mushrooms, which can provide important health benefits as detailed throughout the text. Drawing attention to these mushrooms with detailed scientific descriptions may help in the awareness and in developing sustainable growth of these important resources. Features: Provides an opportunity to describe the wild edible and medicinal mushrooms from this scientifically significant region. Represents a wider variety of mushrooms than previously published in other books. Presents more content related to traditional uses, phytochemistry, pharmacology, distribution, processing, toxicology, conservation and future prospective of individual mushrooms. The plants and mushrooms of the region are valuable resources not only to local populations but to those living outside the region. Scientists are monitoring the rich Himalayan plant resources and the consequences of climate change on this precarious ecosystem.
Article
Full-text available
In this study, we have investigated the chemical composition and bioactive properties of methanolic and acetonic extracts of the edible mushroom Laetiporus sulphureus. Chemical characterization of the extracts was done with HPLC-DAD-MS/MS method. The results revealed that the most abundant components in both extracts were potassium among minerals, chlorogenic acid among polyphenols, malic acid among organic acids, and glucose among carbohydrates. Antimicrobial activity of the extracts was studied by applying the microdilution assay, and the results were in the range of 0.310–20 mg/mL. Antioxidant activity was tested with DPPH and the reducing power assay. IC50 values in the DPPH assay were 769.440 and 730.840 μg/mL for methanolic and acetonic extracts, respectively. The results of the reducing power assay ranged from 0.010 to 0.048. The total phenolic content was also determined; in the methanolic extract, it was 5.510 mg GA/g and in the acetonic, 4.140 mg GA/g. The α-amylase and α-glucosidase inhibition assays were used to determine the antidiabetic activity of extracts, and the results were in the ranges of 30.180–37.730% and 14.310–21.340%, respectively. The neuroprotective activity of extracts was tested using the acetylcholinesterase inhibition assay, and the results ranged from 3.640 to 8.840%. The cytotoxic activity was studied using the microtetrazolium assay and the IC50 values ranged between 211.590 and 362.770 μg/mL. This study indicates that L. sulphureus can be considered an edible mushroom with a high nutritional and functional value.
Article
Five strains of Laetiporus sulphureus were cultivated on different agar media. Mycelium was polymorphous, the thickness of hyphae varied from 0.3 to 3 mkm. Clamps connections were not found, in contrast to dolipores, which are also characteristic for basidiomycetes. There were numerous conidia of two types: blastospores and chlamydospores. A number of nuclei was 8-16 in cells of mycelium 2-4 in blastospores and 4-8 in chlamydospores. Agar medium on the bas/ic of ray bread was suitable for fruit bodies formation. The microstructures of natural fruit bodies of L. sulphureus and those cultivated on nutritional media were the same.
Article
Full-text available
The tropical region, it is clearly understood that decomposition of wood by polypore fungi is influenced by the distribution of host species; forest types; ecological, environmental and seasonal interactions; decomposition and nutrient cycling; mode of attack and anthropogenic activities. It has been found that the white rot polypore prefer angiosperm wood than gymnosperm wood because the angiosperm lignin is relatively easier to oxidize than gymnosperm lignin and therefore angiosperm trees might be preferred by more white rot polypores. Among the common species in tropics, like, Coriolopsis retropicta, Microporus xanthopus, Fomitopsis palustris, Hexagonia sulcata, Rigidoporus lineatus, etc. exhibited restricted distribution and very narrow host range. Among the Fomitopsis dochmius and F. rhodophaeus were the most widespread in occurrence as well as they exhibited a wide host range. Some species such as Cyclomyces tabacinus, Earliella scabrosa, Ganoderma australe, Microporus affinis, and Rigidoporus microporus were found mainly found on newly fallen trees while other species such as Antrodiella species, Nigroporus vinosus, Postia species, and Tyromyces species were found on well-decomposed trees. Species richness of wood-decaying basidiomycetes was higher in a primary forest plot than in a regenerating forest plot and suggested that a low frequency of tree fall in the regenerating forest reduced the species richness of wood-decaying basidiomycetes. Studies shown that Ganoderma australe has been collected from species in the Leguminosae, Dipterocarpaceae, and Euphorbiaceae, and Phellinus lamaensis has been collected from species in the Dipterocarpaceae and Meliaceae. Amongst all the families, genera of Fabaceae are found to be most susceptible, followed by Rosaceae, Myrtaceae, Cupressaceae, Caesalpiniaceae, Ericaceae, Euphorbiaceae and Lauraceae. The families like Meliaceae, Pinaceae, Rubiaceae Arecaceae, Fagaceae and Olecaceae were also reported as the most frequently infected families. Quercus was the most frequent host of Phellinus species. To ensure the well-being of the forests, management of coarse wood debris need to be strengthened. The domestication of useful species and crafting market regimes for the products derived from polypores should be promoted.
Toxic and hallucinogenic mushrooms Toxicologic Emergencies: a Comprehensive Handbook in Problem Solving
  • Lr Goldfrank
  • Ea Bresnitz
Goldfrank LR, Bresnitz EA: Toxic and hallucinogenic mushrooms. In Goldfrank LR (ed): Toxicologic Emergencies: a Comprehensive Handbook in Problem Solving, A-C-C, New York, 1982: 85-92
General consideration of poisoning In Poisoning: Toxicology, Symptoms and Treatments
  • Jm Arena
Arena JM: General consideration of poisoning. In Poisoning: Toxicology, Symptoms and Treatments, 4th ed, C C Thomas, Springfield, Ill, 1979: 106-107