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Cerevisterol
Cerevisterol (5α-ergosta-7,22-diene-3β,5,6β-triol) is a sterol. Originally described in the 1930s from the yeast '' Saccharomyces cerevisiae'', it has since been found in several other fungi and, recently, in deep water coral. Cerevisterol has some '' in vitro'' bioactive properties, including cytotoxicity to some mammalian cell lines. Discovery and properties Cerevisterol was first discovered in 1928 as a component of crude yeast ('' Saccharomyces cerevisiae'') sterols remaining from the manufacture of the related ergosterol. Chemists Edna M. Honeywell and Charles E. Bills purified the compound and reported some of its properties in a 1932 publication. They noted its high melting point (265.3 °C) relative to other sterols, and insolubility in the organic solvent hexane. These characteristics facilitated its purification, and they were able to obtain of cerevisterol from of dry yeast. The following year, they determined its chemical formula to be C26H46O3, with tw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sterol
Sterol is an organic compound with formula , whose molecule is derived from that of gonane by replacement of a hydrogen atom in position 3 by a hydroxyl group. It is therefore an alcohol of gonane. More generally, any compounds that contain the gonane structure, additional functional groups, and/or modified ring systems derived from gonane are called steroids. Therefore, sterols are a subgroup of the steroids. They occur naturally in most eukaryotes, including plants, animals, and fungi, and can also be produced by some bacteria (however likely with different functions). The most familiar type of animal sterol is cholesterol, which is vital to cell membrane structure, and functions as a precursor to fat-soluble vitamins and steroid hormones. While technically alcohols, sterols are classified by biochemists as lipids (fats in the broader sense of the term). Types Sterols of plants are called ''phytosterols'' and sterols of animals are called ''zoosterols''. The most importa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultraviolet–visible Spectroscopy
UV spectroscopy or UV–visible spectrophotometry (UV–Vis or UV/Vis) refers to absorption spectroscopy or reflectance spectroscopy in part of the ultraviolet and the full, adjacent visible regions of the electromagnetic spectrum. Being relatively inexpensive and easily implemented, this methodology is widely used in diverse applied and fundamental applications. The only requirement is that the sample absorb in the UV-Vis region, i.e. be a chromophore. Absorption spectroscopy is complementary to fluorescence spectroscopy. Parameters of interest, besides the wavelength of measurement, are absorbance (A) or transmittance (%T) or reflectance (%R), and its change with time. Optical transitions Most molecules and ions absorb energy in the ultraviolet or visible range, i.e., they are chromophores. The absorbed photon excites an electron in the chromophore to higher energy molecular orbitals, giving rise to an excited state. For organic chromophores, four possible types of transitions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactarius Hatsudake
''Lactarius hatsudake'', also known as red milk mushroom, is a species of agaric fungus in the family '' Russulaceae'' native to Asia, first described by in 1890. It is a sought-after choice edible in several Asian countries, with attempts of cultivation in mycorrhizal symbiosis being made. Distribution and ecology ''Lactarius hatsudake'' is widely distributed in Southeast Asia, including China, Japan, Bonin Islands, eastern Russia and Korea. It is ectomycorrhiza An ectomycorrhiza (from Greek ἐκτός ', "outside", μύκης ', "fungus", and ῥίζα ', "root"; pl. ectomycorrhizas or ectomycorrhizae, abbreviated EcM) is a form of symbiotic relationship that occurs between a fungal symbiont, or mycobi ...l with ''Pinus'' species, such as '' Pinus thunbergii'', '' Pinus densiflora'', '' Pinus luchuensis'', '' Pinus yunnanensis'', and '' Pinus kesiya''. References External links * {{Taxonbar, from=Q103817320 hatsudake Fungi of Asia Fungi described in 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactarius (fungus)
''Lactarius'' is a genus of mushroom-producing, ectomycorrhizal fungi, containing several edible species. The species of the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when cut or damaged. Like the closely related genus ''Russula'', their flesh has a distinctive brittle consistency. It is a large genus with over 500 known species, mainly distributed in the Northern hemisphere. Recently, the genus ''Lactifluus'' has been separated from ''Lactarius'' based on molecular phylogenetic evidence. Systematics and taxonomy The genus ''Lactarius'' was described by Christian Hendrik Persoon in 1797 with '' L. piperatus'' as the original type species. In 2011, '' L. torminosus'' was accepted as the new type of the genus after the splitting-off of ''Lactifluus'' as separate genus. The name "''Lactarius''" is derived from the Latin ''lac'', "milk". Placement within Russulaceae Molecular phylogenetics uncovered that, while macromorphologic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suillus Luteus
''Suillus luteus'' is a bolete fungus, and the type species of the genus ''Suillus''. A common fungus native all across Eurasia from Ireland to Korea, it has been introduced widely elsewhere, including North and South America, southern Africa, Australia and New Zealand. Commonly referred to as slippery jack or sticky bun in English-speaking countries, its names refer to the brown cap, which is characteristically slimy in wet conditions. The fungus, initially described as ''Boletus luteus'' ("yellow mushroom") by Carl Linnaeus in 1753, is now classified in a different fungus family as well as genus. ''Suillus luteus'' (literally "yellow pig", from its greasy look in rain) is edible, though not as highly regarded as other bolete mushrooms. It is commonly prepared and eaten in soups, stews or fried dishes. The slime coating, however, may cause indigestion if not removed before eating. It is often sold as a dried mushroom. The fungus grows in coniferous forests in its native range ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laetiporus Sulphureus
''Laetiporus sulphureus'' is a species of bracket fungus (fungi that grow on trees) found in Europe and North America. Its common names are crab-of-the-woods, sulphur polypore, sulphur shelf, and chicken-of-the-woods. Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches. Old fruitbodies fade to pale beige or pale grey. The undersurface of the fruit body is made up of tubelike pores rather than gills. ''Laetiporus sulphureus'' is a saprophyte and occasionally a weak parasite, causing brown cubical rot in the heartwood of trees on which it grows. Unlike many bracket fungi, it is edible when young, although adverse reactions have been reported. Taxonomy and phylogenetics ''Laetiporus sulphureus'' was first described as ''Boletus sulphureus'' by French mycologist Pierre Bulliard in 1789. It has had many synonyms and was finally given its current name in 1920 by American mycologist William Murrill. ''Laetiporus'' means "with bright por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentinus Sajor-caju
''Lentinus sajor-caju'' (formerly known as ''Pleurotus sajor-caju'') is a species of saprophytic mushroom. Cultivator-mycologists often incorrectly use the name ''Pleurotus sajor-caju'' for some warm weather varieties of ''Pleurotus pulmonarius'', a commonly cultivated species of Oyster Mushroom. The real ''Pleurotus sajor-caju'' is a completely separate species of mushroom, which was returned to the genus ''Lentinus'' by Pegler in 1975. However, the name ''Pleurotus sajor-caju'' has been misapplied so often, even in scientific texts, that confusion about the species name is persistent. ''Lentinus sajor-caju'' (Fr.) Fries. (syn. ''Pleurotus sajor-caju'' (Fr.) Sing.) has a distinct veil, a persistent ring on the stipe, and flesh composed of trimitic or dimitic hyphae A hypha (; ) is a long, branching, filamentous structure of a fungus, oomycete, or actinobacterium. In most fungi, hyphae are the main mode of vegetative growth, and are collectively called a mycelium. Stru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volvariella Volvacea
''Volvariella volvacea'' (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines. They are often available fresh in regions they are cultivated, but elsewhere are more frequently found canned or dried. Worldwide, straw mushrooms are the third most consumed mushroom. Cultivation Straw mushrooms are grown on rice straw beds and are most commonly picked when immature (often labeled "unpeeled"), during their button or egg phase and before the veil ruptures. They are adaptable and take four to five days to mature, and are most successfully grown in subtropical climates with high annual rainfall. No record has been found of their cultivation before the 19th century. Nutrition One cup of straw mushrooms is nutritionally dense and provides of food energy, 27.7 µg selenium (50.36% of RDA), 699 mg sodium (46.60%), 2.6 mg iron (32.50%), 0.242 mg cop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantharellus Cibarius
''Cantharellus cibarius'' (Latin: ''cantharellus'', "chanterelle"; ''cibarius'', "culinary") is a species of golden chanterelle mushroom in the genus ''Cantharellus''. It is also known as girolle (or ''girole''). It grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests. Due to its characteristic color and shape, it is easy to distinguish from mushrooms with potential toxicity that discourage human consumption. A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution. Chanterelles are used in many culinary dishes, and can be preserved by either drying or freezing. An oven should not be used when drying it because can result in the mushroom becoming bitter. Taxonomy At one time, all yellow or golden chanterelles in North America had been classified as ''Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boletaceae
The Boletaceae are a family of mushroom-forming fungi, primarily characterised by small pores on the spore-bearing hymenial surface (at the underside of the mushroom), instead of gills as are found in most agarics. Nearly as widely distributed as the agarics, the family is renowned for hosting some prime edible species highly sought after by mushroom hunters worldwide, such as the cep or king bolete (''Boletus edulis''). A number of rare or threatened species are also present in the family, that have become the focus of increasing conservation concerns. As a whole, the typical members of the family are commonly known as boletes. Boletes are a group of mushrooms reasonably safe for human consumption, as none of them are known to be deadly to adults. Edible bolete species are especially suitable for novice collectors, since they pose little danger of being confused with deadly poisonous mushrooms, such as deadly ''Amanita'' species which bear gills instead of pores in their hym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basidiomycota
Basidiomycota () is one of two large divisions that, together with the Ascomycota, constitute the subkingdom Dikarya (often referred to as the "higher fungi") within the kingdom Fungi. Members are known as basidiomycetes. More specifically, Basidiomycota includes these groups: mushrooms, puffballs, stinkhorns, bracket fungi, other polypores, jelly fungi, boletes, chanterelles, earth stars, smuts, bunts, rusts, mirror yeasts, and ''Cryptococcus'', the human pathogenic yeast. Basidiomycota are filamentous fungi composed of hyphae (except for basidiomycota-yeast) and reproduce sexually via the formation of specialized club-shaped end cells called basidia that normally bear external meiospores (usually four). These specialized spores are called basidiospores. However, some Basidiomycota are obligate asexual reproducers. Basidiomycota that reproduce asexually (discussed below) can typically be recognized as members of this division by gross similarity to others, by the form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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