High fatty acid accumulation and coloration molecular mechanism of the elm mushroom (Pleurotus citrinopileatus)
In conclusion, the expression of three SREBP, the synthesis of isobavachalcone D, and the regulation of riboflavin transport by MCH5 were the reasons for fatty acid accumulation and yellow cap formation in the P. citrinopileatus.PMID:38171531 | DOI:10.1093/bbb/zbad183 (Source: Bioscience, Biotechnology, and Biochemistry)
Source: Bioscience, Biotechnology, and Biochemistry - January 3, 2024 Category: Biochemistry Authors: Xuemei Bao Danmin Ke Wei Wang Fahui Ye Jiangyi Zeng Yuan Zong Source Type: research
Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning
Shokuhin Eiseigaku Zasshi. 2023;64(6):232-235. doi: 10.3358/shokueishi.64.232.ABSTRACTSimple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Hideyuki Shinohara Ryuma Okawara Ikuko Ito Yoshitaka Ishida Kosuke Ota Yuka Nagaoka Source Type: research
