Laetiporus | |
---|---|
L. sulphureus in Belgium | |
Scientific classification | |
Kingdom: | |
Division: | |
Class: | |
Order: | |
Family: | |
Genus: | Laetiporus |
Type species | |
Laetiporus speciosus Battarra ex Murrill (1904) |
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. The name 'chicken of the woods' is not to be confused with the edible polypore, Maitake (Grifola frondosa) known as 'hen of the woods', or with Lyophyllum decastes, known as the 'fried chicken mushroom'. The name Laetiporus means 'with bright pores'.[1]
Chicken of the Woods (Laetiporus sulphureus) Dryads Saddle (Polyporus squamosus) Other Mushrooms. Morels (Morchella esculenta, M. Elata) Puffballs (Calvatia gigantea, Calvatia cyathiformis, others) Lobster Mushroom (Hypomyces lactifluorum) Aborted Entoloma (Entoloma abortivum) Medicinal Mushrooms. Chicken of the woods mushroom 'Laetiporus Sulphureus' - Duration: 3:54. 330 MaNiaC 201,577 views.
Description[edit]
Laetiporus sp. from Anamalai Hills, Southern Western Ghats, India
Individual 'shelves' range from 5 cm to 25 cm (2'-10' inches) across. These shelves are made up of many tiny tubular filaments (hyphae). The mushroom grows in large brackets - some have been found that weigh over 45 kg (100 pounds). It is most commonly found on wounds of trees, mostly oak, though it is also frequently found on eucalyptus, yew, sweet chestnut, and willow, as well as conifers in some species. Laetiporus species are parasitic and produce brown rot in the host on which they grow.
Young fruiting bodies are characterized by a moist, rubbery, sulphur-yellow to orange body sometimes with bright orange tips. Older brackets become pale and brittle almost chalk like, mildly pungent, and are often dotted with beetle or slug/woodlouse holes. Similar species include Laetiporus gilbertsonii (fluorescent pink, more amorphous) and L. coniferica (common in the western United States, especially on red fir trees).[2] Edibility traits for the different species have not been well documented, although all are generally considered edible with caution.[citation needed]
The sulphur shelf mushroom sometimes comes back year after year when the weather suits its sporulation preferences. From late spring to early autumn, the sulphur shelf thrives, making it a boon to mushroom hunters and a bane to those concerned about the health of their trees. This fungus causes a brown cubical rot and embrittlement which in later stages ends in the collapse of the host tree, as it can no longer flex and bend in the wind.[citation needed]
Chicken of the Woods (Laetiporus cincinnatus) in Prospect Park, Brooklyn, New York on October 5, 2012.
Phylogenetics[edit]
L. cincinnatus, Ohio, US
Phylogenetic analyses of ITS, nuclear large subunit and mitochondrial small subunit rDNA sequences from a variety of North American species have delineated five distinct clades within the core Laetiporus clade: sulphureus clade I contains white-pored L. sulphureus isolates, while sulphureus clade II contains yellow-pored L. sulphureus isolates.[3]
In addition, phylogenetic clades have been identified from Japan, Hawaii, South America, Europe, and South Africa.[4]
Edibility[edit]
The mushroom can be prepared in most ways that one can prepare chicken meat. It can also be used as a substitute for chicken in a vegetarian diet. Additionally, it can be frozen for long periods of time and retain its edibility. In certain parts of Germany and North America, it is considered a delicacy.
L. sulphureus prepared dish
In some cases eating the mushroom 'causes mild reactions ... for example, 'swollen lips' or in rare cases 'nausea, vomiting, dizziness and disorientation' to those who are sensitive.[5] This is believed to be due to a number of factors that include allergies to the mushroom's protein or toxins which are only somewhat stable at high temperatures. As such, many field guides request that those who eat Laetiporus exercise caution by only eating fresh, young brackets and begin with small quantities to see how well it sits in their stomach.
Laetiporus sulphureus has a potent ability to inhibit staph bacteria (Staphylococcus aureus), as well as moderate ability to inhibit the growth of Bacillus subtilis.[6]
Species[edit]
- Laetiporus ailaoshanensis[7]B.K.Cui & J.Song (2014)
- Laetiporus baudonii(Pat.) Ryvarden (1991)
- Laetiporus caribensisBanik & D.L.Lindner (2012)
- Laetiporus cincinnatus(Morgan) Burds., Banik & T.J.Volk (1998)
- Laetiporus conifericolaBurds. & Banik (2001)
- Laetiporus cremeiporusY.Ota & T.Hatt. (2010)
- Laetiporus discolor(Klotzsch) Corner (1984)
- Laetiporus flos-musaeOvereem (1927)
- Laetiporus gilbertsoniiBurds. (2001)
- Laetiporus huroniensisBurds. & Banik (2001)
- Laetiporus miniatus(P.Karst.) Overeem (1925)
- Laetiporus montanusČerný ex Tomšovský & Jankovský (2009)
- Laetiporus persicinus(Berk. & M.A.Curtis) Gilb. (1981)
- Laetiporus portentosus(Berk.) Rajchenb. (1995)
- Laetiporus squalidusR.M.Pires, Motato-Vásq. & Gugliottta (2016)[8]
- Laetiporus sulphureus(Bull.) Murrill (1920)
- Laetiporus zonatus[7]B.K.Cui & J.Song (2014)
See also[edit]
References[edit]
- ^Smith, Alexander H.; Smith Weber, Nancy (1980). The Mushroom Hunter's Field Guide. University of Michigan Press. p. 64. ISBN978-0-472-85610-7.
- ^Burdsall, Jr., Harold H.; Banik, Mark T. (2001). 'The genus Laetiporus in North America'(PDF). Harvard Papers in Botany. 6 (1): 43–55.
- ^Lindner, D.L.; Banik, M.T. (2008). 'Molecular phylogeny of Laetiporus and other brown rot polypore genera in North America'. Mycologia. 100 (3): 417–430. doi:10.3852/07-124R2. PMID18751549.
- ^Banik, Mark T.; Lindner, Daniel L.; Ota, Yuko; Hattori, Tsutomu (2010). 'Relationships among North American and Japanese Laetiporus isolates inferred from molecular phylogenetics and single-spore incompatibility reactions'. Mycologia. 102 (4): 911–917. doi:10.3852/09-044. PMID20648757.
- ^Michael W. Beug. 'Poisonous and hallucinogenic mushrooms'. Retrieved Feb 21, 2013.
- ^Suay I, Arenal F, Asensio FJ, Basilio A, Cabello MA, Díez MT, García JB, del Val AG, Gorrochategui J, Hernández P, Peláez F, Vicente MF (Aug 2000). 'Screening of basidiomycetes for antimicrobial activities'. Antonie van Leeuwenhoek. 78 (2): 129–139. doi:10.1023/A:1026552024021. PMID11204765.
- ^ abSong, Jie; Chen, yuanyuan; Cui, Baokai (2014). 'Morphological and molecular evidence for two new species of Laetiporus (Basidiomycota, Polyporales) from southwestern China'. Mycologia. 106 (5): 1039–1050. doi:10.3852/13-402. PMID24987130.
- ^Pires, Ricardo Matheus; Motato-Vásquez, Viviana; de Mello Gugliotta, Adriana (2016). 'A new species of Laetiporus (Basidiomycota) and occurrence of L. gilbertsonii Burds. in Brazil'. Nova Hedwigia. 102 (3–4): 477–490. doi:10.1127/nova_hedwigia/2016/0320.
External links[edit]
- Media related to Laetiporus at Wikimedia Commons
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Laetiporus&oldid=901916798'
Maitake | |
---|---|
Scientific classification | |
Kingdom: | |
Division: | |
Class: | |
Order: | |
Family: | |
Genus: | |
Species: | |
Binomial name | |
Grifola frondosa (Dicks.) Gray (1821) | |
Synonyms | |
|
Grifola frondosa is a polyporemushroom that grows in clusters at the base of trees, particularly oaks. The mushroom is commonly known among English speakers as hen of the woods, hen-of-the-woods, ram's head and sheep's head. It is typically found in late summer to early autumn. In the United States' supplement market, as well as in Asian grocery stores, the mushroom is known by its Japanese name maitake (舞茸, 'dancing mushroom'). Throughout Italian American communities in the northeastern United States, it is commonly known as the signorina mushroom.G. frondosa should not be confused with Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or 'sulphur shelf'. Like all polypores, the fungus becomes inedible when older, because it is then too tough to eat.
The fungus is native to China,[2] the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology as a medicinal mushroom. It is widely eaten in Japan, and its popularity in western cuisine is growing, although the mushroom has been reported to cause allergic reactions in rare cases.
Grifola frondosa | |
---|---|
Mycological characteristics | |
pores on hymenium | |
cap is offset or indistinct | |
hymenium is decurrent | |
lacks a stipe | |
spore print is white | |
ecology is parasitic | |
edibility: choice |
Description[edit]
Like the sulphur shelf mushroom, G. frondosa is a perennialfungus that often grows in the same place for a number of years in succession. It occurs most prolifically in the northeastern regions of the United States, but has been found as far west as Idaho.
G. frondosa grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, occurring as large as 100 cm, is a cluster consisting of multiple grayish-brown caps which are often curled or spoon-shaped, with wavy margins and 2–7 cm broad. The undersurface of each cap bears about one to three pores per millimeter, with the tubes rarely deeper than 3 mm. The milky-white stipe (stalk) has a branchy structure and becomes tough as the mushroom matures.
In Japan, the maitake can grow to more than 100 lb (45 kg), earning this giant mushroom the title 'king of mushrooms'. Maitake is one of the major culinary mushrooms used in Japan, the others being shiitake, shimeji, and enoki. They are used in a wide variety of dishes, often being a key ingredient in nabemono or cooked in foil with butter.
Medical research and use[edit]
In 2009, a phase I/II human trial, conducted by Memorial Sloan–Kettering Cancer Center, showed maitake could stimulate the immune systems of breast cancer patients.[3][non-primary source needed] Small experiments with human cancer patients have shown it can stimulate immune system cells, such as NK cells.[4][non-primary source needed][5]In vitro research has also shown G. frondosa can stimulate immune system cells.[6] An in vivo experiment showed that it could stimulate both the innate immune system and adaptive immune system.[7]
In vitro research has shown maitake can induce apoptosis in various cancer cell lines, and inhibit the growth of various types of cancer cells.[8] Small studies with human cancer patients revealed that a portion of this mushroom, known as the mitake D-fraction, possesses anticancer activity.[9][Unreliable fringe source?][10]In vitro research demonstrated the mushroom has potential antimetastatic properties.[11]
Maitake has a hypoglycemic effect, and may be beneficial for the management of diabetes.[8] It lowers blood sugar because the mushroom naturally contains an alpha glucosidase inhibitor.[12]
This species contains antioxidants and may partially inhibit the enzyme cyclooxygenase.[13] An extract of maitake inhibited angiogenesis via inhibition of the vascular endothelial growth factor.[14]
Lys-N is a unique protease found in maitake.[15] Lys-N is used for proteomics experiments because of its protein cleavage specificity.[16]
References[edit]
- ^McIlvaine, Charles; Robert K. Macadam; and Robert L. Shaffer. 1973. One Thousand American Fungi. Dover Publications. New York. 729 pp. (Polyporus frondosus, pp. 482-483 & Plate CXXVIII.)
- ^'Jim Meuninck - Basic Illustrated Edible and Medicinal Mushrooms, pp. 13-14, Rowman & Littlefield, 1 Jun 2015'. Retrieved 27 April 2017.
- ^Deng G, Lin H, Seidman A, et al. (September 2009). 'A phase I/II trial of a polysaccharide extract from Grifola frondosa (Maitake mushroom) in breast cancer patients: immunological effects'. Journal of Cancer Research and Clinical Oncology. 135 (9): 1215–21. doi:10.1007/s00432-009-0562-z. PMC3751581. PMID19253021.
- ^Kodama N, Komuta K, Nanba H (2003). 'Effect of Maitake (Grifola frondosa) D-Fraction on the activation of NK cells in cancer patients'. Journal of Medicinal Food. 6 (4): 371–7. doi:10.1089/109662003772519949. PMID14977447.
- ^Kodama N, Komuta K, Sakai N, Nanba H (December 2002). 'Effects of D-Fraction, a polysaccharide from Grifola frondosa on tumor growth involve activation of NK cells'. Biological & Pharmaceutical Bulletin. 25 (12): 1647–50. doi:10.1248/bpb.25.1647. PMID12499658.
- ^Kodama N, Asakawa A, Inui A, Masuda Y, Nanba H (March 2005). 'Enhancement of cytotoxicity of NK cells by D-Fraction, a polysaccharide from Grifola frondosa'. Oncology Reports. 13 (3): 497–502. doi:10.3892/or.13.3.497. PMID15706424.
- ^Kodama N, Murata Y, Nanba H (2004). 'Administration of a polysaccharide from Grifola frondosa stimulates immune function of normal mice'. Journal of Medicinal Food. 7 (2): 141–5. doi:10.1089/1096620041224012. PMID15298759.
- ^ abUlbricht C, Weissner W, Basch E, Giese N, Hammerness P, Rusie-Seamon E, Varghese M, Woods J (2009). 'Maitake mushroom (Grifola frondosa): systematic review by the natural standard research collaboration'. Journal of the Society for Integrative Oncology. 7 (2): 66–72. PMID19476741.
- ^Kodama N, Komuta K, Nanba H (June 2002). 'Can maitake MD-fraction aid cancer patients?'(PDF). Alternative Medicine Review. 7 (3): 236–9. PMID12126464. Archived from the original(PDF) on 2011-07-28.
- ^Nanba H, Kubo K (December 1997). 'Effect of Maitake D-fraction on cancer prevention'. Annals of the New York Academy of Sciences. 833 (1 Cancer): 204–7. Bibcode:1997NYASA.833..204N. doi:10.1111/j.1749-6632.1997.tb48611.x. PMID9616756.
- ^Masuda Y, Murata Y, Hayashi M, Nanba H (June 2008). 'Inhibitory effect of MD-Fraction on tumor metastasis: involvement of NK cell activation and suppression of intercellular adhesion molecule (ICAM)-1 expression in lung vascular endothelial cells'. Biological & Pharmaceutical Bulletin. 31 (6): 1104–8. doi:10.1248/bpb.31.1104. PMID18520039.
- ^Matsuur H, Asakawa C, Kurimoto M, Mizutani J (July 2002). 'Alpha-glucosidase inhibitor from the seeds of balsam pear (Momordica charantia) and the fruit bodies of Grifola frondosa'. Bioscience, Biotechnology, and Biochemistry. 66 (7): 1576–8. doi:10.1271/bbb.66.1576. PMID12224646.
- ^Zhang Y, Mills GL, Nair MG (December 2002). 'Cyclooxygenase inhibitory and antioxidant compounds from the mycelia of the edible mushroom Grifola frondosa'. Journal of Agricultural and Food Chemistry. 50 (26): 7581–5. doi:10.1021/jf0257648. PMID12475274.
- ^Lee JS, Park BC, Ko YJ, et al. (December 2008). 'Grifola frondosa (maitake mushroom) water extract inhibits vascular endothelial growth factor-induced angiogenesis through inhibition of reactive oxygen species and extracellular signal-regulated kinase phosphorylation'. Journal of Medicinal Food. 11 (4): 643–51. doi:10.1089/jmf.2007.0629. PMID19053855.
- ^Nonaka, T; Y Hashimoto; K Takio (July 1998). 'Kinetic characterization of lysine-specific metalloendopeptidases from Grifola frondosa and Pleurotus ostreatus fruiting bodies'. Journal of Biochemistry. 124 (1): 157–162. doi:10.1093/oxfordjournals.jbchem.a022074. ISSN0021-924X. PMID9644258.
- ^Taouatas, Nadia; Madalina M Drugan; Albert J R Heck; Shabaz Mohammed (May 2008). 'Straightforward ladder sequencing of peptides using a Lys-N metalloendopeptidase'. Nat Methods. 5 (5): 405–407. doi:10.1038/nmeth.1204. ISSN1548-7091. PMID18425140.
External links[edit]
Wikimedia Commons has media related to Grifola frondosa. |
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Grifola_frondosa&oldid=893576538'