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Eric Danell - One of the best experts on this subject based on the ideXlab platform.
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cryopreservation of the ectomycorrhizal mushroom Cantharellus cibarius
Fungal Biology, 2002Co-Authors: Eric Danell, Gunnar FlyghAbstract:Cryopreservation of ectomycorrhizal fungi is often difficult, but needed for patent deposits and for enabling experiments on model strains with constant characteristics. In this study we report a protocol for successful cryopreservation of the ectomycorrhizal mushroom Cantharellus cibarius together with a brief summary of some unsuccessful attempts. A slow freezing rate (0.3 °C min−1) of agar cubes carrying the mycelium, and a gentle addition of the cryoprotectants sorbitol and DMSO were important features. This protocol was successfully repeated by ATCC who used it to deposit a patented strain of C. cibarius and therefore the protocol should also be tested for other ectomycorrhizal basidiomycetes.
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physiological and genetic characterization of fluorescent pseudomonas associated with Cantharellus cibarius
Canadian Journal of Microbiology, 2002Co-Authors: Ignacio J Rangelcastro, Jolanta J Levenfors, Eric DanellAbstract:Fluorescent Pseudomonas spp. isolated from fruiting bodies (FB) of Cantharellus cibarius were characterized physiologically and genetically and were compared with fluorescent Pseudomonas from forest soil and with sequences from the GenBank database. Pseudomonas spp. from FB differed physiologically from isolates from soil lacking FB and had some similarities with the strains obtained from soil underneath the FB. Analyses of the polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) patterns and partial sequencing analysis of the 16S-rDNA region indicated that the bacteria isolated from these environments were different. However, there was no specific Pseudomonas genotype restricted to the FB environment. Utilization of the reported fungal exudates trehalose and mannitol may explain how millions of bacteria survive in the C. cibarius FB without deteriorating the fungal mycelium. The importance of the metabolic characterization of bacteria and the possible mechanisms involved in...
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use of different nitrogen sources by the edible ectomycorrhizal mushroom Cantharellus cibarius
Mycorrhiza, 2002Co-Authors: Ignacio J Rangelcastro, Eric Danell, Andy F S TaylorAbstract:The growth of three strains of Cantharellus cibarius on liquid media containing ammonium, nitrate and bovine serum albumin (BSA) in different combinations was determined. The most readily utilisable source of N was ammonium. BSA utilisation was limited compared with media containing ammonium. Growth on nitrate was also poor, suggesting a limited capacity of C. cibarius to metabolise this nitrogen source. There was some indication of considerable intraspecific variation within C. cibarius in the utilisation of nitrogen sources. Possible links between atmospheric nitrogen deposition and the observed decrease of sporocarp formation by C. cibarius in Europe are discussed. We highlight the potential ecological significance of bacteria associated with C. cibarius which may circumvent the need for fungal extracellular enzymes to access complex nitrogen sources.
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a 13c nmr study of exudation and storage of carbohydrates and amino acids in the ectomycorrhizal edible mushroom Cantharellus cibarius
Mycologia, 2002Co-Authors: Ignacio J Rangelcastro, Eric Danell, Philip E PfefferAbstract:C-NMR analyses of Cantharellus cibarius growth media were performed. We found exudation of trehalose and mannitol, which may explain the phenomenon of reproducing Pseudomonas bacteria observed inside fruit bodies. Exudation varied with strain and environment. NMR analyses of stored 13 C was also performed. Trehalose, mannitol, and argi- nine were revealed. The mannitol pathway seems to play an important role for trehalose production in this species. This is the first study of the fate of the photosynthetically derived carbon in the highly ap- preciated edible ectomycorrhizal mushroom Can- tharellus cibarius.
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the ergocalciferol content of dried pigmented and albino Cantharellus cibarius fruit bodies
Fungal Biology, 2002Co-Authors: Ignacio J Rangelcastro, Anders Staffas, Eric DanellAbstract:The ergocalciferol (vitamin D2) content of individual fruit bodies of the edible mushroom Cantharellus cibarius (chanterelle) was measured with HPLC 2–6 years after drying. The concentrations of ergocalciferol in different fruit bodies varied between 0.12 and 6.30 μg g DW −1 , with a mean of 1.43 μg g DW −1 . This result indicates that dried and stored chanterelles contain significant amounts of ergocalciferol. The huge range in concentration challenges the validity of food tables based on means from pooled samples. The range may reflect differences in exposure to sun light, as fruit bodies within the same cluster showed little variation. Our study indicates that mycelial cultivation for ergocalciferol production is an interesting prospect if strains and incubation conditions are selected carefully. No significant difference in ergocalciferol concentration between pigmented and albino forms was found.
Jerzy Falandysz - One of the best experts on this subject based on the ideXlab platform.
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pickling of chanterelle Cantharellus cibarius mushrooms highly reduce cadmium contamination
Environmental Science and Pollution Research, 2017Co-Authors: Małgorzata Drewnowska, Anetta Hanc, Danuta Baralkiewicz, Jerzy FalandyszAbstract:Mushrooms are considered as potential bio-remediation agents in soil polluted with heavy metals, while many species which efficiently accumulate them in flesh are edible. Question is if there is any possible culinary use of edible mushrooms with high heavy metal contents? This study aimed to investigate and discuss a fate of cadmium (Cd) in common household-treated fruitbodies of common chanterelle Cantharellus cibarius. The samples of Cantharellus cibarius Fr. were collected from five spatially distanced sites in Poland in 2011–2012. We examined from 267 to 358 fruiting bodies per collection, and in total 1565 fruiting bodies were used. Cadmium in fungal materials from all treatments and processes (mushrooms dried, deep frozen, blanched and pickled) was determined using validated methods by inductively coupled plasma mass spectrometry with dynamic reaction cell. Blanching of fresh chanterelles caused decrease of Cd by around 11 ± 7 to 36 ± 7%, while blanching of deep-frozen mushrooms by around 40 ± 6%. A rate of Cd decrease in chanterelles was similar when the fruiting bodies were blanched for 5 or 15 min and when used was potable or deionized water. Pickling of blanched chanterelles with a diluted vinegar marinade had a pronounced effect on further removal of Cd. Blanched chanterelles when pickled lost an extra 37–71% of Cd. Total leaching rate of Cd from fresh or deep-frozen fruitbodies of chanterelle when blanched and further pickled was between 77 ± 7 and 91 ± 4%. Blanching and pickling highly decreased content of Cd in C. cibarius.
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Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva
Environmental Science and Pollution Research, 2017Co-Authors: Jerzy Falandysz, Małgorzata DrewnowskaAbstract:Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13–34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34–39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms.
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macro and trace elements in common chanterelle Cantharellus cibarius mushroom from the european background areas in poland composition accumulation dietary exposure and data review for species
Journal of Environmental Science and Health Part B-pesticides Food Contaminants and Agricultural Wastes, 2015Co-Authors: Jerzy Falandysz, Małgorzata DrewnowskaAbstract:This paper gives an up-to-date information on accumulation, occurrence, intake and possible health risks associated with noxious metallic elements (Ag, Cd, Hg, Pb) among mineral constituents (Ag, Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, P, Pb, Rb, Sr and Zn) contained in Common Chanterelle (Cantharellus cibarius) mushrooms, a species subjected to a broad use within the domestic market of Poland and widely exported abroad, and presents a short review of data from the available literature. The tasty values of C. cibarius seem to be more rated than the essential minerals contained in its flesh and nominally taken with 1,000 g of fresh fruiting bodies eaten per capita annually, while the contents of toxic or potentially toxic metals, such as Cd, Pb, Hg and Ag, are much below the tolerance limits.
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investigation on mineral composition and accumulation by popular edible mushroom common chanterelle Cantharellus cibarius
Ecotoxicology and Environmental Safety, 2015Co-Authors: Małgorzata Drewnowska, Jerzy FalandyszAbstract:In this study accumulation, content and multivariate relationship of Ag, Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, Pb, P, Rb, Sr and Zn in Cantharellus cibarius and topsoil collected from four places of Central and Northeastern Poland were investigated. Mercury was determined using cold vapor atomic absorption spectroscopy and other elements by inductively coupled plasma-optical emission spectroscopy. Principal Component Analysis (PCA) was used to examine the interdependences between 20 elements sequestered in fruit bodies by C. cibarius and in the soil substratum. Fruit bodies of Common Chanterelle from all places investigated can be considered as relatively abundant in essential elements such as: K, P, Mg, Na, Ca, Fe, Zn, Cu, Mn and Co. This mushroom effectively accumulates Rb, K, P, Cu, Cd, Ag, Na and Zn from the soil substratum, while Al, Ba, Cr, Fe and Pb are excluded.
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zawartośc rtęci w owocnikach pieprznika jadalnego Cantharellus cibarius z czterech geograficznie odległych od siebie miejsc w polsce mercury content of common chanterelle Cantharellus cibarius from four spatially distant sites in poland
2010Co-Authors: Ewelina Widzicka, Leszek Bielawski, Jerzy FalandyszAbstract:STRESZCZENIE Oznaczono zawartośc rteci w 59 probkach zbiorczych (od 3 do 6 owocnikow w probce) pieprznika jadalnego zebranych z czterech stanowisk: okolic Helu, Ciechocinka i Zakopanego oraz z Puszczy Bialowieskiej. Rtec oznaczono stosując sprawdzoną metodyke analityczną i technike zimnych par bezplomieniowej absorpcyjnej spektrometrii atomowej (CV- AAS), z amalgamacją rteci na welnie ze zlota i jej termiczną desorpcją (analizator MA-2000). Rozstep stezen rteci w wysuszonych owocnikach pieprznika jadalnego z wymienionych rejonow kraju wyniosl od 29±7 ng/g pod Ciechocinkiem do 46±15 ng/g dla terenu Puszczy Bialowieskiej. Spozywając posilek sporządzony z 300 g świezych kurek przecietnie pobieramy od 0,87 (okolice Ciechocinka) do 1,4 µg Hg (rejon Puszczy Bialowieskiej), a spozywając kurki w tej ilości przez caly tydzien pobieramy, odpowiednio, od 6,1 do 9,8 µg Hg. Wyliczone dawki spozycia rteci są tylko nieduzym ulamkiem dawki referencyjnej czy wielkości PTWI wyznaczonych dla rteci.
Patricia Valentao - One of the best experts on this subject based on the ideXlab platform.
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fatty acid composition of wild edible mushrooms species a comparative study
Microchemical Journal, 2009Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Paula B Andrade, Patricia ValentaoAbstract:article i nfo A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.
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comparative study on free amino acid composition of wild edible mushroom species
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Barbara Ribeiro, Paula Baptista, Paula B Andrade, Rosa M. Seabra, Branca M Silva, Patricia ValentaoAbstract:A comparative study on the amino acid composition of 11 wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius) was developed. To define the qualitative and quantitative profiles, a derivatization procedure with dabsyl chloride was performed, followed by HPLC-UV-vis analysis. Twenty free amino acids (aspartic acid, glutamic acid, asparagine, glutamine, serine, threonine, glycine, alanine, valine, proline, arginine, isoleucine, leucine, tryptophan, phenylalanine, cysteine, ornithine, lysine, histidine, and tyrosine) were determined. B. edulis and T. equestre were revealed to be the most nutritional species, whereas F. hepatica was the poorest. The different species exhibited distinct free amino acid profiles. The quantification of the identified compounds indicated that, in a general way, alanine was the major amino acid. The results show that the analyzed mushroom species possess moderate amino acid contents, which may be relevant from a nutritional point of view because these compounds are indispensable for human health. A combination of different mushroom species in the diet would offer good amounts of amino acids and a great diversity of palatable sensations.
Bozena Muszynska - One of the best experts on this subject based on the ideXlab platform.
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determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of agaricus bisporus Cantharellus cibarius and lentinula edodes
Food Chemistry, 2021Co-Authors: Katarzyna Kala, Agata Krakowska, Agnieszka Szewczyk, Beata Ostachowicz, Kornelia Szczurek, Agata Fijalkowska, Bozena MuszynskaAbstract:Abstract Release of bioelements and phenolic compounds from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes) enriched with zinc, selenium, l -phenylalanine, alone and as a mixture was examined using a simulated human gastrointestinal digestion method. Due to the extensive amount of data obtained, in order to interpret them more precisely in the work, the methods of chemometric analysis (Cluster Analysis—CA and Principal Compenent Analysis—PCA) were additionally applied. The results showed mycelium of L. edodes has the best health-promoting properties and addition of mixture to the media increased significantly the synthesis of p-hydroxybenzoic and protocatechuic acid (267 and 16.3 mg/100 g d.w.). After extraction into artificial digestive juices, 97.4 mg/100 g d.w. p-hydroxybenzoic acid and 15.6 mg/100 g d.w. of protocatechuic acid were released. The greatest amounts of Se and Zn were extracted from enriched A. bisporus mycelium (32.3 and 342 mg/100 g d.w., respectively). This study confirmed that mycelium might prevent nutritional deficiencies in the diet through use of functional foods.
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Cantharellus cibarius culinary medicinal mushroom content and biological activity
Acta Poloniae Pharmaceutica, 2016Co-Authors: Bozena Muszynska, Katarzyna Kala, Anna Firlej, Katarzyna SulkowskaziajaAbstract:One of the most frequently harvested mushrooms in Polish forests is Yellow chanterelle (chanterelle) - Cantharellus cibarius Fr. from the Cantharellaceae family. Chanterelle is an ectomycorrhizal mushroom occurring in Poland. Chanterelle lives in symbiosis with pine, spruce, oak and hombeam. In cookery, chanterelle is appreciated because of the aroma, taste, firmness and crunchiness of its fruiting bodies. Wild edible mushrooms are widely consumed in Asia, Western Europe and Central America. Chanterelle contains a great number of carbohydrates and proteins and a low amount of fat. Actual review presents the main groups of physiologically active primary and secondary metabolites in the fruiting bodies of chanterelle such as indole and phenolic compounds, carbohydrates, fatty acids, proteins, free amino acids, sterols, carotenoids, enzymes, vitamins and elements with biological activity. The presence of these compounds and elements conditions the nutrient and therapeutic activity of chanterelle, e.g., immunomodulatory, anti-inflammatory, antioxidant, antiviral, antimicrobial and antigenotoxic properties.
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analysis of indole compounds in methanolic extracts from the fruiting bodies of Cantharellus cibarius the chanterelle and from the mycelium of this species cultured in vitro
Journal of Food Science and Technology-mysore, 2013Co-Authors: Bozena Muszynska, Katarzyna Sulkowskaziaja, Halina EkiertAbstract:Methanolic extracts obtained from the fruiting bodies of Cantharellus cibarius (the Chanterelle) and from the mycelium of this species cultured in vitro were analyzed for the qualitative and quantitative composition of non-hallucinogenic indole compounds. The extracts were found to contain eight indole compounds: L-tryptophan, 5-hydroxytryptophan, serotonin, melatonin, indole, kynurenine sulfate, 5-methyltryptophan, and indoleacetonitrile. The extract from the fruiting bodies also contained tryptamine. The amounts of individual compounds varied widely, ranging from 0.01 to 17.61 mg/100 g DW in the fruiting bodies, and from 0.01 to 35.34 mg/100 g DW in the biomass from in vitro cultures. The quantitatively dominating compounds included: serotonin (17.61 and 20.49 mg/100 g DW, respectively) and kynurenine sulfate (3.62 and 35.34 mg/100 g DW). In addition, the material from in vitro cultures contained a considerable amount of 5-hydroxytryptophan (12.52 mg/100 g DW). The levels of the remaining indole compounds under analysis: L-tryptophan, melatonin, indole, 5-methyltryptophan, and indoleacetonitrile in the material under study were low, below 1 mg/100 g DW.
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comparative study of metals accumulation in cultured in vitro mycelium and naturally grown fruiting bodies of boletus badius and Cantharellus cibarius
Biological Trace Element Research, 2013Co-Authors: Witold Reczynski, Katarzyna Sulkowskaziaja, Bozena Muszynska, Wlodzimierz Opoka, Agata Smalec, Miroslaw MalecAbstract:Cantharellus cibarius Fr. (chanterelle) and Boletus badius Pers. (bay bolete) harvested from natural sites in Poland were used to derive in vitro cultures. The optimal medium composition for cultures was developed. Concentrations of the chosen elements (Zn, Cu, Fe, Mg, Ni, and Cd) in mycelium samples were measured by means of atomic absorption spectrometry. Fe concentration in the analyzed mushroom materials was in the range 215.4–680.3 μg/g dry weight. Mean values of Mg were respectively (in micrograms per gram dry weight) 541.8 for mycelium of C. cibarius cultured in vitro and 1,004.1 for C. cibarius fruiting bodies and 928.9 for the mycelium of B. badius cultured in vitro and 906.4 for B. badius fruiting bodies. The mean concentrations of Zn were 442.7 μg/g dry weight in mycelium from in vitro cultures of B. badius and 172.1 in B. badius fruiting bodies and 131.9 in the case of C. cibarius in mycelium from in vitro cultures and 95.5 for the C. cibarius fruiting bodies. Cu exhibited a reversal tendency, i.e., the element concentrations in naturally grown mushrooms were significantly higher (43.57 μg/g dry weight for C. cibarius and 43.54 μg/g for B. badius) than in cultured in vitro mycelium (12.47 μg/g for C. cibarius and 4.17 μg/g for B. badius). Ni was found in lowest concentrations ranging from 0.33 to 1.88 μg/g dry weight. Toxic metal Cd was found in relatively high concentrations in naturally grown species (0.79 μg/g dry weight—1.02). The lowest was the concentration of Cd in C. cibarius mycelium from in vitro culture—0.06 μg/g dry weight—a bit higher than it was in the B. badius mycelium (0.21 μg/g).
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phenolic acids in selected edible basidiomycota species armillaria mellea boletus badius boletus edulis Cantharellus cibarius lactarius deliciosus and pleurotus ostreatus
Acta Scientiarum Polonorum-hortorum Cultus, 2013Co-Authors: Bozena Muszynska, Katarzyna Sulkowskaziaja, Halina EkiertAbstract:Phenolic acids, both derivatives of benzoic and cinnamic acids, possess valu- able biologically properties: anti-inflammatory, antioxidant, anticarcinogenic and others. Studies of the accumulation of these compounds focused mostly on plant material, but the Basidiomycota taxon are also the rich sources of these compounds. The aim of the study was qualitative and quantitative HPLC analysis of phenolic acids and cinnamic acid in fruiting bodies of selected edible mushroom species belonging to the phylum Basidiomy- cota: Armillaria mellea, Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus and Pleurotus ostreatus. The investigations revealed the presence of the follow- ing acids: protocatechuic, p-hydroxybenzoic, p-coumaric, ferulic, sinapic, vanillic and cinnamic. Both the composition and the amount of phenolic acids in these species were di- verse. The total amount ranged from 6.00 mg �� kg -1 DW in A. mellea to 48.25 mg �� kg -1 DW in Boletus badius. Protocatechuic acid amounts fluctuated in the range of 1.37-21.38 mg �� kg -1 DW, with its maximum in Boletus badius. p-Hydroxybenzoic and sinapic acid dominated in Pleurotus ostreatus. Cinnamic acid levels amounted from 1.09 to 8.73 mg �� kg -1 mg DW and Boletus badius contained its highest content. The results show that edible mushrooms are a good dietary source of phenolic acids with antioxidant activity.
Ignacio J Rangelcastro - One of the best experts on this subject based on the ideXlab platform.
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physiological and genetic characterization of fluorescent pseudomonas associated with Cantharellus cibarius
Canadian Journal of Microbiology, 2002Co-Authors: Ignacio J Rangelcastro, Jolanta J Levenfors, Eric DanellAbstract:Fluorescent Pseudomonas spp. isolated from fruiting bodies (FB) of Cantharellus cibarius were characterized physiologically and genetically and were compared with fluorescent Pseudomonas from forest soil and with sequences from the GenBank database. Pseudomonas spp. from FB differed physiologically from isolates from soil lacking FB and had some similarities with the strains obtained from soil underneath the FB. Analyses of the polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) patterns and partial sequencing analysis of the 16S-rDNA region indicated that the bacteria isolated from these environments were different. However, there was no specific Pseudomonas genotype restricted to the FB environment. Utilization of the reported fungal exudates trehalose and mannitol may explain how millions of bacteria survive in the C. cibarius FB without deteriorating the fungal mycelium. The importance of the metabolic characterization of bacteria and the possible mechanisms involved in...
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use of different nitrogen sources by the edible ectomycorrhizal mushroom Cantharellus cibarius
Mycorrhiza, 2002Co-Authors: Ignacio J Rangelcastro, Eric Danell, Andy F S TaylorAbstract:The growth of three strains of Cantharellus cibarius on liquid media containing ammonium, nitrate and bovine serum albumin (BSA) in different combinations was determined. The most readily utilisable source of N was ammonium. BSA utilisation was limited compared with media containing ammonium. Growth on nitrate was also poor, suggesting a limited capacity of C. cibarius to metabolise this nitrogen source. There was some indication of considerable intraspecific variation within C. cibarius in the utilisation of nitrogen sources. Possible links between atmospheric nitrogen deposition and the observed decrease of sporocarp formation by C. cibarius in Europe are discussed. We highlight the potential ecological significance of bacteria associated with C. cibarius which may circumvent the need for fungal extracellular enzymes to access complex nitrogen sources.
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a 13c nmr study of exudation and storage of carbohydrates and amino acids in the ectomycorrhizal edible mushroom Cantharellus cibarius
Mycologia, 2002Co-Authors: Ignacio J Rangelcastro, Eric Danell, Philip E PfefferAbstract:C-NMR analyses of Cantharellus cibarius growth media were performed. We found exudation of trehalose and mannitol, which may explain the phenomenon of reproducing Pseudomonas bacteria observed inside fruit bodies. Exudation varied with strain and environment. NMR analyses of stored 13 C was also performed. Trehalose, mannitol, and argi- nine were revealed. The mannitol pathway seems to play an important role for trehalose production in this species. This is the first study of the fate of the photosynthetically derived carbon in the highly ap- preciated edible ectomycorrhizal mushroom Can- tharellus cibarius.
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the ergocalciferol content of dried pigmented and albino Cantharellus cibarius fruit bodies
Fungal Biology, 2002Co-Authors: Ignacio J Rangelcastro, Anders Staffas, Eric DanellAbstract:The ergocalciferol (vitamin D2) content of individual fruit bodies of the edible mushroom Cantharellus cibarius (chanterelle) was measured with HPLC 2–6 years after drying. The concentrations of ergocalciferol in different fruit bodies varied between 0.12 and 6.30 μg g DW −1 , with a mean of 1.43 μg g DW −1 . This result indicates that dried and stored chanterelles contain significant amounts of ergocalciferol. The huge range in concentration challenges the validity of food tables based on means from pooled samples. The range may reflect differences in exposure to sun light, as fruit bodies within the same cluster showed little variation. Our study indicates that mycelial cultivation for ergocalciferol production is an interesting prospect if strains and incubation conditions are selected carefully. No significant difference in ergocalciferol concentration between pigmented and albino forms was found.