Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region

Article Chemistry, Applied

Ribotoxin-like proteins from Boletus edulis: structural properties, cytotoxicity and in vitro digestibility

Nicola Landi et al.

Summary: Porcini mushrooms are widely used in cooking for their excellent taste, but cases of food poisoning have been reported recently. Two novel ribotoxin-like proteins have been isolated from Boletus edulis mushrooms, showing different toxic activities on normal and tumoral human cells. Proper cooking of porcini mushrooms is crucial to prevent poisoning due to the presence of these toxins.

FOOD CHEMISTRY (2021)

添加到收藏夹

Review Food Science & Technology

Reviewing the world's edible mushroom species: A new evidence-based classification system

Huili Li et al.

Summary: Wild mushrooms are important for many poor communities as a source of income and nutrition, and valuable for recreational foragers; continued research is expanding knowledge on the edibility of mushroom species to address confusion and concerns; there are numerous case reports on edible mushrooms, but uncertainties persist regarding safe consumption of different species and the need for further clarity is highlighted.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

添加到收藏夹

Article Food Science & Technology

Building of an Internal Transcribed Spacer (ITS) Gene Dataset to Support the Italian Health Service in Mushroom Identification

Alice Giusti et al.

Summary: This study aimed to build an ITS gene dataset to aid the Italian Health Service in mushroom identification. By retrieving and filtering ITS sequences from GenBank and BOLD databases, as well as collecting wild specimens, a dataset of 5977 sequences was successfully established to support regional poisoning cases.

FOODS (2021)

添加到收藏夹

Review Pharmacology & Pharmacy