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Schizophyllum commune is a mushroom-forming fungus notable for its distinctive fruiting bodies with split gills. It is used as a model organism to study mushroom development, lignocellulose degradation and mating type loci. It is a hypervariable species with considerable genetic and phenotypic diversity between the strains. In this study, we systematically phenotyped 16 dikaryotic strains for aspects of mushroom development and 18 monokaryotic strains for lignocellulose degradation. There was considerable heterogeneity among the strains regarding these phenotypes. The majority of the strains developed mushrooms with varying morphologies, although some strains only grew vegetatively under the tested conditions. Growth on various carbon sources showed strain-specific profiles. The genomes of seven monokaryotic strains were sequenced and analyzed together with six previously published genome sequences. Moreover, the related species Schizophyllum fasciatum was sequenced. Although there was considerable genetic variation between the genome assemblies, the genes related to mushroom formation and lignocellulose degradation were well conserved. These sequenced genomes, in combination with the high phenotypic diversity, will provide a solid basis for functional genomics analyses of the strains of S. commune.

Macrofungi (or mushrooms) are essential for agriculture, food, and ecology. Although research on the growth and development of macrofungi (GDM) can provide insights into their biological characteristics and metabolite synthesis mechanisms, further exploration is needed for a systematic and visual analysis of the current research progress on GDM. To comprehensively understand the research status and development trend of GDM, a total of 545 scientific literature related to GDM in the Web of Science Core Collection database from 2008 to 2024 were searched and selected as research objects. The general information (publication year, country, institution, and cited journal) and the specific information (co-authorship, keyword co-occurrence, and references with strong citation bursts) were mined and visualized in detail based on CiteSpace software. These analyses demonstrated that related research is still fashionable, and China is dominant and influential in this field. More frequent and in-depth cooperation among authors, institutions and regions is conducive to promoting the research on GDM. Additionally, the quantity and cluster analyses of keywords and references demonstrated that medicinal/edible macrofungi and sustainable development (e.g. mushroom substrate reuse) may be research hotspots and will remain popular in the coming years. This research aims to supply researchers with up-to-date knowledge and cutting-edge issues related to GDM by providing a visually appealing representations on quantitative GDM studies. [ABSTRACT FROM AUTHOR]

Bisphenol A is a plastic component, which shows endocrine activity that is detrimental to humans and aquatic ecosystems. The elimination of BPA from the environment is one of the solutions for BPA contaminant management. Adsorption is a cost-effective, easy-to-use method generating low harmful byproducts; nevertheless, contaminant sorbent treatment is a challenge that still needs to be addressed. Fungal fruiting bodies biomass is rarely studied sorbent but is promising due to its high polysaccharide content and availability. Our preliminary studies showed BPA sorption (100 mg/L) by 50 cultivated and wild fungi. The cultivated species: Clitocybe maxima (82%), Pholiota nameko (77%), and Pleurotus columbinus (74%), and wild fungi Cantharellus cibarius (75%) and Lactarius deliciosus (72%) were the most efficient. The biomass was able to sorb BPA over a broad range of temperature and pH levels, with an optimum at 20 °C and pH 7. Although saturation of sorbents was rapid, the regeneration process using ethanol was effective and allowed to recover up to 75% of sorbents' initial efficiency. A single use of 1 g of sorbent would allow the treatment of 8.86 to 10.1 m3 of wastewater effluent, 16.5 to 18.7 m3 of surface water, and 411 to 469 m3 of drinking water, assuming the concentrations of BPA reported in the literature. [ABSTRACT FROM AUTHOR]

A combination of morphological studies and multigene molecular phylogenetic analyses unveiled two significant novel species of boletes namely Anthracoporus indohimalayanus sp. nov. and Boletus dhakuricus sp. nov. from the states of Sikkim and Uttarakhand, respectively. The first novel species, i.e. A. indohimalayanus is also a new generic record of the genus Anthracoporus from India, whereas the second novel species i.e. B. dhakuricus is a member of wild edible porcini mushroom. Both the taxa are described with their morphological details and molecular phylogenetic inferences. [ABSTRACT FROM AUTHOR]

Summary: The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. [ABSTRACT FROM AUTHOR]

The recreational use of psilocybin or psilocin-containing products, a chemical found naturally in certain mushroom species, is on the rise across the United States. Several cases of serious clinical effects related to mushroom-containing products have recently been reported to the Food and Drug Administration (FDA). The emergence of these new products and their health consequences are not yet well understood. This case series aims to characterize exposures to mushroom-containing chocolate products, including patient characteristics, clinical effects, treatment(s), and clinical outcome severity, reported to a poison center network. This was a retrospective case series conducted in patients exposed to mushroom-containing chocolate products across three poison centers between January 2023 to August 2024. Patients were identified via a database search of ToxSentry®. Patients were included if they were exposed to a mushroom-containing chocolate product. Patients were excluded if they ingested an unrelated product or if there was insufficient information documented within ToxSentry®. The primary endpoint was to describe clinical outcome severity after exposure to mushroom-containing chocolate products. A query of ToxSentry® identified 164 cases; 36 cases met study criteria. The median age of patients in this case series was 17 years old. For most patients (23, 64 %), the reason for the exposure was intentional, with 20 reporting intentional abuse or misuse of the product. Common clinical effects reported included mental status changes (26, 76 %), paranoia/hallucinations (10, 28 %), dysrhythmias (7, 19 %) and gastrointestinal discomfort (6, 17 %). There was one report of seizure. Most clinical effects lasted between 3 and 24 h after ingestion (29, 81 %). Intravenous fluids (18, 50 %) and benzodiazepines (7, 19 %) were the most common treatments given. No fatalities were reported. While most patients in this series experienced minor clinical effects, some developed serious effects after ingestion of a mushroom-containing chocolate product. Findings from this study further characterize the limited patient demographics, clinical effects, and outcomes published thus far. Further characterization in a larger cohort of patients could expand on our initial findings and is needed to better identify factors that may influence clinical outcomes. [ABSTRACT FROM AUTHOR]

The present study investigated the effects of combined treatment with hyperbranched poly-L-lysine (HBPL) and chitosan (CS) on the storage quality of shiitake mushrooms (Lentinus edodes) at 4℃ for 15 days. The results demonstrated that HBPL-CS treatment effectively preserved the sensory quality of shiitake mushrooms, which remained satisfactory even after 15d of storage. After 15 days of storage, the rot degree, browning degree, and mass loss of shiitake mushrooms in HBPL-CS treatment group were 0.57, 3.85, and 9.31%, respectively, which were significantly lower than other treatment groups (p < 0.05). Meanwhile, the contents of reducing sugar, vitamin C, soluble protein, and total phenolic in HBPL-CS treatment group were 2.76 mg/g, 3.71 mg/100 g, 3.89 mg/g, and 0.42 mg/g, significantly higher than other treatment groups (p < 0.05). Furthermore, HBPL-CS treatment effectively suppressed malondialdehyde (MDA) accumulation and decreased relative electrolyte leakage in shiitake mushrooms (p < 0.05). Additionally, HBPL-CS treatment enhanced catalase (CAT), superoxide dismutase (SOD), and phenylalanine ammonialyase (PAL) activities while inhibiting peroxidase (POD) and polyphenol oxidase (PPO) activities in shiitake mushrooms. In conclusion, HBPL-CS treatment exhibited remarkable potential for preserving membrane integrity, delaying browning occurrence, and extending the shelf life of shiitake mushrooms. [ABSTRACT FROM AUTHOR]

Diabetes mellitus, a high‐morbidity endocrine disease, is typically treated with synthetic hypoglycemic drugs that are costly and have severe side effects. Natural products, like mushrooms, offer a cost‐effective, accessible, and eco‐friendly alternative. Current study intends to examine the antidiabetic potential of mushroom‐based herbal formulation (MHF) on streptozotocin‐induced diabetic rats. For this purpose, five different groups of Wister rats were established including one normal group. Among four diabetic groups, one group served as the diabetic control, while the remaining two groups were administrated with MHF 200 mg/kg and 400 mg/kg, respectively, and the fifth was administered with metformin for 28 days. On the last day of experiment, all rats were sacrificed, and samples were collected for different analysis. The study outcomes revealed that the administration of MHF to diabetic rats resulted in remarkable (p < 0.001) improvements in fasting blood glucose (FBG) levels and glycated hemoglobin along with other biochemical markers. The histopathological examination also showed the protective effect of MHF against diabetic‐induced damage in the pancreas, kidney, and liver. It also helps in the regeneration of β‐cells in the pancreas. These findings suggest MHF is a safer and more effective alternative for managing diabetes. [ABSTRACT FROM AUTHOR]

The well-characterized edible and medicinal bamboo mushroom is Phallus indusiatus, a Chinese bamboo mushroom with long white indusium (skirt). To date, scientists have found more than five species of bamboo mushrooms in Thailand, containing bamboo mushrooms with long white, short white, and several colored skirts. Still, most of them are unidentified species and lack metabolic profile data. Hence, this study aims to evaluate the species of the long white-skirt Chinese bamboo mushroom-like (CH-isolate) and short white-skirt (TH-isolate) bamboo mushrooms isolated from a local farm in northern Thailand. External morphology and molecular identification were used to identify the species. Nutritional and metabolic studies were conducted to determine the nutrients and metabolites from both isolates. Our morphological and evolutionary phylogenetic analyses suggested that CH- and TH-isolates were different species. Interestingly, the CH-isolate, which has a similar morphology to P. indusiatus, clearly demonstrated the difference in species. In addition, the nutritional and metabolomic analysis revealed that CH- and TH-isolate contain different nutritional constituents and metabolic profiles. Our study reports the two new species of bamboo mushrooms that were suspected to be found in Thailand and their metabolic profiles that could be beneficially used in further studies. However, definitive confirmation of the novel species will be made in the future. [ABSTRACT FROM AUTHOR]

The genus Ganoderma holds profound importance in traditional medicine and modern scientific research. It is renowned for its medicinal properties and ecological significance, particularly in East Asian cultures, which have been revered for centuries. This mushroom has garnered significant attention in recent decades due to its ethnomedicinal use. The importance of Ganoderma genus in traditional medicine and scientific research cannot be overstated. Furthermore, extensive research has been conducted worldwide on the taxonomy and nomenclature of this fungus, although it remains controversial. However, research into the diversity and characterisation of Ganoderma species in Sri Lanka has been relatively limited, and the species diversity of Ganoderma is still not well known. Hence, we collected and identified Ganoderma species in the Sabaragamuwa and Western Provinces, Sri Lanka, aiming to increase research interest in this important mushroom genus. The collected specimens were identified based on comprehensive morphological analyses and rDNA-ITS sequence-based phylogeny. Three Ganoderma species, Ganoderma angustisporum J.H. Xing, B.K. Cui & Y.C. Dai, G. ellipsoideum Hapuar., T.C. Wen & K.D. Hyde, and G. orbiforme (Fr.) Ryvarden were identified in Sri Lanka for the first time. Additionally, a fungicolous strain of Trichoderma atroviride P. Karst. associated with the basidiocarps of G. angustisporum was identified for the first time. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Volvariella volvacea is one of the world-famous edible mushroom varieties cultivated in lignocellulosic agricultural waste as a growth media. The present study aimed to investigate the growth and characteristics of V. volvacea and analyze the difference between the V. volvacea production yield using pineapple leaves medium compared to the oil palm empty fruit bunch (EFB) medium. The biochemical analysis of the substrate was conducted to estimate the substrate's moisture percentage, crude fiber, ash content, and mineral content. The study results revealed that the type of substrate significantly (P < 0.05) affected the mycelial growth, moisture content, and yield of V. volvacea. The fastest growth of mycelium was exhibited on pineapple leaves substrate with mycelium invasion within 3 days. Pineapple leaves also have the highest fruiting body formation diameter (2.57 cm) and moisture content (91.61%). However, there were no significant differences (P > 0.05) observed in other parameters, including cap diameter and stipe length, weight, and biological efficiency (BE) of V. volvacea. In summary, the results demonstrate the possible expenditure of pineapple leaves to cultivate V. volvacea, which would provide a protein-rich food source and help farmers grow V. volvacea with the biological conversion processes of agro-industrial wastes. [ABSTRACT FROM AUTHOR]

Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of hexanal (64%) than white mushrooms (35%), whereas white mushrooms had higher levels of pentanal (11%) and 1-pentanol (3%). Most volatiles were more abundant in white mushrooms than in brown mushrooms. Furthermore, brown beech mushrooms had a higher phenolic content than white mushrooms. Biological assays revealed that both types of mushroom demonstrated anti-microbial activities against bacterial and yeast pathogens and weak DPPH scavenging activity. The extracts from both mushrooms (50 μg/mL) also exhibited strong anti-inflammatory properties. Brown mushroom extracts showed higher antioxidant, anti-microbial, and anti-inflammatory properties than white mushroom extracts. This study reported that the differences in phenotype, taste, and odor were consistent with the metabolite differences between white and brown beech mushrooms, which have high nutritional and biofunctional values. [ABSTRACT FROM AUTHOR]

In mountainous areas, wild edible plants are an important part of the local diet. Climate change and anthropogenic activities have profound effects on wild edible plants in these areas. Ethnobotanical studies are important for understanding the use patterns and harvest impacts on these plants. In this regard, the Shahrood region, with its diverse historical/ethnic background, is an appropriate starting point to investigate exploitation patterns and impacts of harvest of wild edible plants. During 2021–2022, ethnobotanical surveys were conducted in 12 villages in the region using semi-structured interviews and participatory observations. Data collection included assessing wild edible plant species diversity, their habitats, collection time and quantities, plant parts used and methods of consumption and preparation. The data were analyzed using use report indicators, relative frequency of citations, and use value (UV). A total of 1086 use reports were documented from a total of 44 interviews. A total of 67 wild species (66 plants and 1 fungus) belonging to 54 genera and 24 families were used as edible in the study area. Rosaceae (9 species), Apiaceae (8), Lamiaceae (8), Asteraceae (7), and Amaryllidaceae (5) were the families with the most reported species. Allium (5 species) was the most diverse genus in terms of species diversity. Herbs were the most commonly used life form (79.1%), followed by shrubs (13.4%) and trees (6%). The most consumed plant parts were young leaves (25%) and young aerial parts (21.4%). There were 13 use categories identified. The majority of edible plants were collected in April–May, mainly from areas nearby villages (37.7%) and rangelands (33.7%). The most important edible plants in the study area were Allium iranicum (Wendelbo) Wendelbo (UV = 1.7), Mentha longifolia (L.) Huds. (1.5), Allium umbilicatum Boiss. (1.47), Tragopogon graminifolius DC. (1.38), Lepidium draba L. (1.27), Urtica dioica L. (1.18), Falcaria vulgaris Bernh. (1.13), Malva neglecta Wallr. (1.11) and Eremurus sp. (1.09). Our results showed diverse and valuable knowledge for wild edible plants in this region, which should be considered in the conservation and management plans in the region. [ABSTRACT FROM AUTHOR]

Purpose: Vitamin D has a crucial role in our metabolic health. We aimed to examine associations of vitamin D status and its related dietary pattern (DP) with prevalent risk of metabolic syndrome (MetS) in 9,237 Korean adults aged 19–64 years based on the National Health and Nutrition Examination Survey. Methods: Vitamin D status was examined by serum 25-hydroxyvitamin D (25(OH)D). A vitamin D-related DP associated with 25(OH)D levels was derived using reduced rank regression (RRR). Associations of vitamin D status and its related DP with MetS prevalence were examined using multivariable logistic regression models adjusted for potential confounders. Results: Men with sufficient vitamin D status had a 44% lower risk of MetS prevalence (OR: 0.56; 95%CI: 0.36–0.87) compared to those with deficiency. A vitamin D-related DP derived using RRR was characterized by high intakes of vegetables, fish, fruits, and nuts and low intakes of eggs, oils, and mushrooms in this study population. Among men, the DP was significantly associated with a lower risk of MetS prevalence, showing a 12% (95%CI: 4–20%) reduction in risk for a one-unit increase in the DP score. However, there was no significant association among women. Conclusion: The study's findings suggest that a sufficient vitamin D status and a related DP with high intakes of vegetables, fish, fruit, and nuts were associated with the risk of MetS, particularly in Korean male adults. [ABSTRACT FROM AUTHOR]

Mushrooms exhibit a broad spectrum of pharmacological activities and are widely used for medical purposes and in nutrition. Numerous bioactive metabolites are responsible for these activities. Their distribution and biological effects differ depending on the fungal species and their chemical composition. Biofortification is a sustainable process that aims to improve the nutritional profile of food crops, as most of them are low in key nutrients. This review aims to delve into the process of fungal biofortification and review the most commonly used elements and species. Through biofortification, it is possible to combat hidden hunger, which affects as many as 2 billion people worldwide. "Hidden hunger" is a phenomenon in which the organism lacks the minerals and vitamins needed for development, growth, and good overall health. Mushrooms are increasingly being considered for biofortification due to their ability to accumulate various elements (both micro- and macroelements). [ABSTRACT FROM AUTHOR]

Summary: This work investigated the effect of bacterial cellulose nanocrystals (BCNCs)‐gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings (BCNCs‐GelA/CEO) on the shelf‐life extension of button mushrooms (Agaricus bisporus). CEO loadings between 1200 and 2400 μL/L were used in the coatings applied on the mushrooms' surface. The overall quality of coated mushrooms was monitored over 15 days of cold storage (4 ± 0.5 °C). Regardless of the storage time, using the highest amount of CEO within the coating formulation minimised the impact on tested parameters (weight loss, firmness, percentage of opened caps, total soluble solids, content of ascorbic acid and soluble protein, PPO/POD enzymatic activity) as compared to control samples. Interestingly, a linear relationship (R2 = 0.96 on average) between CEO concentration and the respiration rate of coated mushrooms was disclosed. Overall, this study pinpointed the capability of BCNCs‐GelA/CEO coatings to delay the aging process of button mushrooms under cold storage. Our findings could be applied to address the issue of food losses, highlighting the positive role of coating technology in enhancing the efficiency of the early stages of the food supply chain, especially in the case of button mushrooms. However, an assessment of the impact of the concentration of other coating components (BCNC and fish gelatin) on the shelf‐life extension of button mushrooms, as well as an evaluation of the coating's effectiveness in prolonging the shelf‐life of other food items, particularly non‐respiring products, is necessary to widespread the applicability of the proposed technology. [ABSTRACT FROM AUTHOR]

Pythium insidiosum is an important oomycete pathogen of mammals that causes pythiosis, an endemic disease in warm climates that stands out for its unfavorable prognosis, lethality in the affected species, and difficulties in treatment. This study evaluated in vitro anti-P. insidiosum potential of aqueous, hydroethanolic, and ethanolic extracts of indigenous wild mushrooms from southern Brazil. The extracts were prepared from Amanita gemmata, Amanita muscaria, Auricularia auricula, Gymnopilus junonius, Lactarius deliciosus, Laccaria laccata, Psilocybe cubensis, and Russula xerampelina. In vitro susceptibility assays employed the microdilution technique according to the M38-A2 protocol CLSI. The hydroethanolic and ethanolic extracts of R. xerampelina showed anti-P. insidiosum activity at minimum inhibitory concentrations ranging from 1.87--7.50 mg/mL. The other mushroom species extracts showed no inhibitory effects on growth of P. insidiosum. This is the first study to evaluate the antimicrobial activity of mushrooms on oomycetes, evidencing the antimicrobial potential of R. xerampelina on the pathogen P. insidiosum. So, the present study expands new perspectives, since the secondary metabolites produced by mushrooms can be potential targets for the development of new categories of medicines. However, considering the wide biodiversity of Brazilian mushrooms, we suggested that the search for other basidiomycetes species with anti-P. insidiosum action needs to be expanded. [ABSTRACT FROM AUTHOR]

Copyright of Duzce University Journal of Science & Technology is the property of Duzce University Journal of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study evaluated the agronomic response of Agaricus bisporus strains supplemented with various formulations containing soybean meal and peanut grain residue, which has traces of aflatoxins. Six supplement formulations were developed, starting with 100% soybean meal and no peanuts and gradually increasing peanut inclusion by 10% while proportionally reducing soybean meal until reaching a 50% soybean and 50% peanut ratio. The substrate was produced using the traditional method and supplemented at two points: during inoculation and when adding the cover layer. The strains ABI 22/01 and ABI 22/02 were utilized. After the supplementation and incubation periods in a controlled environment (19 ± 2 °C and 85 ± 5% humidity), the fungus was cultivated. Three production cycles were conducted, evaluating yield, weight, number of mushrooms, biological efficiency, and precocity. The concentrations of aflatoxins in the supplements and mushrooms were determined, along with the nutritional characterization of the substrate and supplements. The inclusion of up to 30% peanuts in the supplement formulation was beneficial for yield, particularly for ABI 22/01. The formulation with 80% soybean meal and 20% peanuts resulted in a 53% yield increase compared to the control. Traces of aflatoxin were found in the supplement but not in the mushrooms. [ABSTRACT FROM AUTHOR]

This study examined chemical and textural attributes as well as sensory acceptability of chicken and mushroom (oyster and big cup) meatloaves. Simplex lattice design was used to create eight formulations of chicken-oyster mushroom (COM) and chicken-big cup mushroom (CBM), respectively. The samples were analyzed for proximate and mineral composition, crust and crumb color, pH, and texture. The optimized meatloaf samples were subjected to sensory evaluation. The optimized chicken-mushroom ratios were determined to be 83.82% chicken meat and 16.18% oyster mushroom, and 84.78% chicken meat and 15.22% big cup mushroom. Chicken-oyster meatloaf was rated as more acceptable than chicken-big cup meatloaf and control samples in all aspects by sensory panelists. There was no significant difference (p > 0.05) between the sensory attributes, except for aroma (p < 0.05). The study concluded that inclusion of oyster or big cup mushroom in chicken meatloaf had significant influence (p < 0.05) on nutritional, color, pH, and texture characteristics of chicken meatloaf. [ABSTRACT FROM AUTHOR]

Background: Even in mycophilic nations, mushroom foraging and use traditions may vary from region to region, making it part of cultural diversity and a source of traditional knowledge even in modern and changing societies. The main objective of our study was to investigate mushroom foraging and use traditions in major ethno-regions of Lithuania, to record and analyse whether and how biogeographical and ethno-cultural features influence these traditions, what is their biocultural significance, and whether they persist in the face of societal and environmental change. Methods: The study conducted a survey among 106 respondents from eleven administrative units of Lithuania, representing four ethno-regions (Žemaitija, Suvalkija, Dzūkija and Aukštaitija, the latter divided into North and East). The age of the respondents ranged from 32 to 97 years (mean 70 years, median 68 years). Each respondent was asked six questions about mushroom species and mushroom foraging. The interviews were accompanied by 50 photographs of different mushroom species. The similarity between mushroom foragers' preferences in ethno-regions and the sets of mushroom species used for food and medicine was tested using cluster analysis. Clustering was carried out using Sørensen distances and the method of cluster mean linkage method. Results: The number of mushroom species recognised per respondent was quite similar, with the lowest number of mushroom species recognised in Žemaitija and the highest in Eastern Aukštaitija. Species of no economic or other importance were not well recognised in any of the regions. The number of names applied to mushroom species varied from region to region and did not coincide with the popularity of mushrooms among mushroom pickers. The number of mushroom species used for food was also similar between regions, except for Dzūkija, which had the lowest number of species collected. Nine mushroom species were identified by respondents as medicinal mushrooms, the most popular being Amanita muscaria and Inonotus obliquus. When analysing the similarity of mushroom species collected for food and medicine, it was found that ethno-regions clustered into three distinct groups. Two groups depended on the prevailing forest types, while Žemaitija formed a separate cluster defined only by local traditions. Conclusions: The work represents the largest study of ethnomycological tradition in Lithuania, covering major ethno-regions. We have found that ethnomycological knowledge and tradition are not influenced by any long-term historical events, ethnicity or religion, but rather by the prevailing forest types and regional ethno-culture. Knowledge of edible mushrooms is considered to be inherited from the older generation and is conservative regarding the changes in the set of species consumed and mushroom-related gastronomy. This is also reflected in the safety of mushroom consumption, as mushroom poisoning was very rare among the respondents. Economically insignificant mushrooms are not distinguished and overlooked by traditional mushroom pickers who are not a good source of information on rare or otherwise noteworthy species. However, from a biocultural point of view, mushrooms and mushroom-related traditions remain important for linguistic diversity, traditional knowledge systems and their transmission. [ABSTRACT FROM AUTHOR]

Summary Edible mushrooms have become an important global ingredient due to their rich nutrients and delicious taste. However, their high moisture content, abundant bioactive components and susceptibility to microbial contamination led to a relatively short shelf‐life. Therefore, extensive research on the active ingredients, bioactivity and preservation techniques of mushrooms is crucial for enhancing the rapid development and increasing acceptance of the mushroom industry. Furthermore, the comprehensive utilisation of by‐products from mushroom processing and the diversified development of mushroom products are important means to increase the added value of the mushroom industry. Therefore, through the aforementioned research, the sustainable and healthy development of the mushroom industry can be promoted. [ABSTRACT FROM AUTHOR]

Marasmiellus (Omphalotaceae, Agaricales) specimens collected in Thailand were investigated based on morphological characteristics and molecular phylogenetic analyses. In the present study, two species are introduced as new to science, namely Marasmiellus thailandicus and M. minutisporus. Phylogenetic analyses were carried out based on the internal transcribed spacer (nrITS) and nuclear ribosomal RNA large subunit (nrLSU) regions, and the results revealed that the two new taxa are distinct species within Marasmiellus. Another specimen was identified as M. scandens and is reported for the first time with morphology and molecular data from Thailand. Descriptions, illustrations, and phylogenetic results are provided. In addition, M. diaphanus and M. colocasiae are proposed as new combinations of Collybiopsis diaphana and Paramarasmius colocasiae, respectively, based on the phylogenetic evidence. [ABSTRACT FROM AUTHOR]

The experiment aimed to explore the effects of different levels of fermented flammulina mushroom bran on the growth performance, meat quality, and breeding cost of mutton sheep. A total of 60 healthy Hu sheep with similar body weight were randomly divided into five groups, with 12 replicates per group and one Hu sheep per replicate. The mutton sheep in each group were fed a basic diet supplemented with 0, 10%, 20%, 30%, and 40% fermented flammulina mushroom bran, respectively, substituting an equivalent amount for the whole-plant corn silage in the basic diet. The preliminary trial period was 7 days, and the formal trial period was 60 days. The results showed that compared with the control group, feeding 20% and 30% fermented flammulina mushroom bran significantly increased the final weight and average daily weight gain of mutton sheep (P<0.05), and significantly reduced the feed-to-gain ratio (P<0.05). Compared with the control group, feeding 20% and 30% fermented flammulina mushroom bran significantly increased the carcass weight, slaughter rate, net meat weight, and net meat rate of mutton sheep (P<0.05), significantly improved the muscle redness and cooked meat rate (P<0.05), significantly increased the muscle pH value at 24 hours and muscle fiber density of mutton sheep (P<0.05). Feeding 20% fermented flammulina mushroom bran significantly reduced the muscle drip loss of mutton sheep (P<0.05). Feeding 10% to 40% fermented flammulina mushroom bran significantly increased the muscle fiber area of mutton sheep (P<0.05). Feeding fermented flammulina mushroom bran can increase the weight gain income of mutton sheep, improve breeding profitability, and the breeding profit of Hu sheep in each fermented flammulina mushroom bran group increased by 16.23%, 41.52%, 31.64%, and 2.19% compared to the control group. The study indicates that adding an appropriate amount of fermented flammulina mushroom bran to the diet of mutton sheep can improve the growth performance and meat quality, enhance the slaughter performance, reduce the breeding costs, and increase the breeding profit, with an optimal addition level of 20%. [ABSTRACT FROM AUTHOR]

Despite the recent and sharp rise in psychedelic research, few studies have investigated how classic psychedelic use relates to employees' work-related outcomes. This is surprising given that the increased use, decriminalization, and legalization of classic psychedelics in the United States (U.S.) has the potential to impact both employees and their organizations. Addressing this gap, the current study explores how employees' lifetime psilocybin use relates to the amount of overtime they work, thereby offering insight into what current trends in psilocybin use could mean for businesses. Using pooled, cross-sectional data from the National Survey on Drug Use and Health (2002–2014) on 217,963 adults employed in the U.S. full-time, this study tests whether lifetime psilocybin use is associated with employees' number of overtime hours worked in the past week. After adjusting for sociodemographics and other substance use, a significant negative association is found between employees' lifetime psilocybin use and the amount of overtime they reported working. Specifically, the findings suggest that lifetime psilocybin use in the U.S. full-time working population is associated with an estimated 44,348,400 fewer overtime hours worked per year and may help explain recent findings linking employees' lifetime psilocybin use to a reduction in sick leave taken. [ABSTRACT FROM AUTHOR]

The complex and diverse phenomenon of fungal bioluminescence has captured human curiosity. Nevertheless, in the field of studies, there are not many attempts made particularly to reveal the new species of these interesting fungi. This study comprehensively reviews the diversity, distribution, evolution, bioluminescence mechanisms, ecological roles, and potential applications of these fungi. Most importantly, we also present an updated list of the reported bioluminescent fungi (122) so far identified from five distinct evolutionary lineages worldwide—Armillaria, Eoscyphella, Lucentipes, Mycenoid, and Omphalotus—mainly in tropical and subtropical areas. Bioluminescent fungi are descended from the last common ancestor of the Mycenoid and the Marasmioid clades of Agaricales, which have been maintained for at least 160 million years of evolution. We underscore the potential for future research to understand the ecological role of bioluminescent fungi, inspiring hope and optimism for the future of this field. [ABSTRACT FROM AUTHOR]

The production of mushrooms is increasing at a rapid pace due to advanced production technologies and higher consumption throughout the world. The consumption of edible mushrooms has increased throughout the world due to its high nutritive value, texture and flavor. Mushroom cultivation in India is emerging as secondary agricultural based land independent enterprises with huge local and export market potential. The post harvest life of mushrooms is very limited due to high moisture content and water activity, microbial, enzymatic activity and biochemical reactions. Storage of fresh mushrooms is a major problem in Indian conditions due to the lack of a cold chain system in India. Preservation of mushroom is very essential for reducing post harvest loss and extending shelf life whilst maintaining nutritional and organoleptic qualities for consumer's acceptance and availability of products during off-season. Dehydration is the most popular and important technique to increase the shelf life of mushrooms by reducing moisture content up to a level at which undesirable charges are prevented. The drying techniques which have the great potential for the production of quality dried mushrooms and powders are solar drying, tray drying, vacuum drying, microwave-vacuum drying, freeze drying and heat pump drying. Pretreatment before drying seems to be an effective method of preservation of mushrooms with minimum changes in nutritional and sensory quality to increase consumer's acceptability and market potential of dehydrated mushrooms. This review gives the information on pretreatments, dehydration and quality of dehydrate mushrooms. [ABSTRACT FROM AUTHOR]

Mushrooms produce a great variety of defense chemical compounds to protect themselves from fungivores. Alpha‐amanitin is one of such compounds found in some Amanita mushrooms. The present study focuses on the effect of α‐amanitin on adult survival in 17 drosophilid species including mycophagous ones from the subgenus Drosophila and the genus Hirtodrosophila and nonmycophagous ones of the subgenera Drosophila, Siphlodora and Sophophora. The results showed that all the essential fungivores and some partially mycophagous species from different lineages are tolerant to this lethal toxin at a concentration of 50 μg/mL, suggesting that the α‐amanitin tolerance may have been acquired more or less independently of the evolution of mycophagy in the family Drosophilidae. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of UVB application on different mushrooms and their antioxidant properties and compare their properties with pure vitamins D2 and D3. In the study, as without UVB, with medium UVB and with high UVB, respectively; 3 ethanol extracts each from White button (E1, E2 and E3), Shiitake (E4, E5 and E6) and King oyster mushroom (E7, E8 and E9) were prepared. The antioxidant activities of the samples were compared with pure vitamin D2 and D3 solutions using DPPH, FRAP, and CUPRAC methods. The results show that vitamins D2 (0.277 mMFeSO4/mg extract) and D3 (0.380 mMFeSO4/mg extract) had the highest FRAP values. In mushroom species, it was determined that E3 (0.216 mMFeSO4/mg extract) and E9 (0.273 mMFeSO4/mg extract) mushroom extracts showed higher activity. Similarly, it was detected that vitamins D2 (0.609 mMrolox equivalent/mg extract) and D3 (1.149 mMrolox equivalent/mg extract) had the highest CUPRAC values. In mushroom species, E3 (0.324 mMrolox equivalent/mg extract) and E9 (0.292 mMrolox equivalent/mg extract) extracts had the highest CUPRAC values. According to the DPPH experiment, E6 (IC50:0.386 mg/ml) and E9 (IC50:0.411mg/ml) extracts showed stronger free radical scavenging activity compared to other extracts, while vitamin D forms showed lower activity than mushroom extracts. Ultimately, it was concluded that the antioxidant properties of mushrooms were positively influenced by the application of UVB. [ABSTRACT FROM AUTHOR]

Mushroom is a macrofungus with precious fruiting body, as a food, a tonic, and a medicine, human have discovered and used mushrooms for thousands of years. Nowadays, mushroom is also a "super food" recommended by the World Health Organization (WHO) and Food and Agriculture Organization (FAO), and favored by consumers. Discrimination of mushroom including species, geographic origin, storage time, etc., is an important prerequisite to ensure their edible safety and commodity quality. Moreover, the effective evaluation of its chemical composition can help us better understand the nutritional properties of mushrooms. Modern analytical technologies such as chromatography, spectroscopy and mass spectrometry, etc., are widely used in the discrimination and evaluation researches of mushrooms, and chemometrics is an effective means of scientifically processing the multidimensional information hidden in these analytical technologies. This review will outline the latest applications of modern analytical technology combined with chemometrics in qualitative and quantitative analysis and quality control of mushrooms in recent years. Briefly describe the basic principles of these technologies, and the analytical processes of common chemometrics in mushroom researches will be summarized. Finally, the limitations and application prospects of chromatography, spectroscopy and mass spectrometry technology are discussed in mushroom quality control and evaluation. [ABSTRACT FROM AUTHOR]

Summary: This review addresses the knowledge gap surrounding ergothioneine which is a naturally occurring antioxidant, by examining both its beneficial properties and the challenges associated with its study. Ergothioneine, often termed a 'longevity vitamin', is present in various foods such as mushrooms, grains and certain animal tissues and is synthesised by specific microorganisms. Despite its recognised potential in promoting healthier and extended lifespans, the mechanisms and full spectrum of its effects remain inadequately understood. This article provides a balanced overview of ergothioneine, covering its prevalence, methods for quantification and a wide range of bioactivities, while its antioxidant capabilities, including the neutralisation of free radicals and reactive oxygen species, highlight its promise for enhancing cellular health and preventing age‐related diseases. In addition to that, this review also discusses the limitations and gaps in current research. Notably, ergothioneine's bioaccumulation in tissues vulnerable to oxidative stress suggests its significant role in longevity. Preliminary studies suggest benefits such as reduced inflammation, protection of mitochondrial function and support for brain health, yet comprehensive studies are required to fully understand its mechanisms. This review aims to present an unbiased and thorough understanding of ergothioneine, emphasising the need for further research to unlock its full potential in human health and ageing. [ABSTRACT FROM AUTHOR]

Fresh mushrooms have a long history of cultivation and consumption, but high postharvest losses are a concern in the commercial production of mushrooms worldwide. Thermal dehydration is widely used in the preservation of commercial mushrooms, but the flavor and taste of mushrooms are significantly altered after dehydration. Non-thermal preservation technology, which effectively maintains the characteristics of mushrooms, is a viable alternative to thermal dehydration. The objective of this review was to critically assess the factors affecting fresh mushroom quality after preservation is remarkable, with the ultimate goal of developing and promoting non-thermal preservation technology for preserving fresh mushroom quality, effectively extending the shelf life of fresh mushrooms. The factors influencing the quality degradation process of fresh mushrooms discussed herein include the internal factors associated with the mushroom itself and the external factors associated with the storage environment. We present a comprehensive discussion of the effects of different non-thermal preservation technologies on the quality and shelf life of fresh mushrooms. To prevent quality loss and extend the shelf life after postharvest, hybrid methods, such as physical or chemical techniques combined with chemical techniques, and novel nonthermal technologies are highly recommended. [ABSTRACT FROM AUTHOR]

Genetic studies in mushrooms, driven by innovations such as CRISPR-Cas9 genome editing and RNA interference, transform our understanding of these enigmatic fungi and their multifaceted roles in agriculture, medicine, and conservation. This comprehensive review explores the rationale and significance of genetic research in mushrooms, delving into the ethical, regulatory, and ecological dimensions of this field. CRISPR-Cas9 emerges as a game-changing technology, enabling precise genome editing, targeted gene knockouts, and pathway manipulation. RNA interference complements these efforts by downregulating genes for improved crop yield and enhanced pest and disease resistance. Genetic studies also contribute to the conservation of rare species and developing more robust mushroom strains, fostering sustainable cultivation practices. Moreover, they unlock the potential for discovering novel medicinal compounds, offering new horizons in pharmaceuticals and nutraceuticals. As emerging technologies and ethical considerations shape the future of mushroom research, these studies promise to revolutionize our relationship with these fungi, paving the way for a more sustainable and innovative world. [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus (oyster) is a world known-edible mushroom. Its fruit bodies are commercially available in the market due to their high nutritional value and medicinal properties. The production of this mushroom is possible through both solid media and submerged cultivation. Nowadays, bioreactors have attracted researchers' attention due to their ability to control environmental conditions, and provide better nutrition, faster, and higher growth of mycelial biomass. This research aimed to optimize the cultivation factors such as pH, incubation time, and volume of inoculation in the Shake flask via response surface methodology (RSM) in order to increase the mycelial biomass. Then, the effect of aeration on the biomass growth was studied within the bioreactor. The results of RSM showed that, the optimal conditions for tested factors; pH, incubation time and inoculation rate was estimated as 6, 11.84 days, and 10% respectively. Under these conditions, the dry weight of fungal biomass was determined as 10.1 g/L. The cultivation results in the bioreactor showed that the highest dry weight mass was 12.13 g/L at 1 vvm aeration, being significantly higher compared to other levels of aeration or even no aeration (control). Therefore, using a bioreactor with optimized conditions could provide a suitable scaling-up system for more production of P. ostreatus cell biomass in a shorter time. [ABSTRACT FROM AUTHOR]

The mushroom polysaccharide from white jelly mushroom (Tremella fuciformis) and the mulberry extract were utilised as the main ingredients to develop a healthy drink using a mixture design approach. The polysaccharide contained beta-glucan and dietary fiber was extracted from T. fuciformis fruiting body using hot water extraction. The ratio series of main ingredients for formulating mushroom-berry drink were set according to the mixture design. The parameters used in optimization were physicochemical characteristics (pH and viscosity), sensory properties (color, taste and aroma) and antioxidant activity (DPPH scavenging activity). The optimization result showed that the optimum formula for a mushroom-berry drink is 25% T. fuciformis and 75% mulberry extract. The optimum formula presented the DPPH scavenging activity of 65%, pH 2.68, viscosity 2.25 cP, and the response of sensory parameters for color, taste and aroma had a value between like and extremely like. These results suggested that mushroom-berry based drink from T. fuciformis and mulberry extract has a high potential to be developed as a functional beverage. [ABSTRACT FROM AUTHOR]

An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms (Pleurotus ostreatus). The edible indicator label has been fabricated based on purple sweet potato (Ipomoea batatas L.) anthocyanins (PSPA) immobilized onto an edible film made of chitosan and cornstarch with added PVA. The freshness parameters of the mushrooms were pH, weight loss, texture, and sensory evaluation. The results showed that the colorimetric label was dark purple when the mushroom was fresh, and turn to light purple when the mushroom was still fresh, and finally green when the mushroom was no longer fresh. The color value (mean Red) of the label was measured using the ImageJ program, where its color value (mean Red) increased with decreasing freshness level of the mushrooms. The edible label can distinguish fresh mushrooms from spoilage, making it suitable to be used in a packaged mushroom as a freshness indicator. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of UVB application on different mushrooms and their antioxidant properties and compare their properties with pure vitamins D2 and D3. In the study, as without UVB, with medium UVB and with high UVB, respectively; 3 ethanol extracts each from White button (E1, E2 and E3), Shiitake (E4, E5 and E6) and King oyster mushroom (E7, E8 and E9) were prepared. The antioxidant activities of the samples were compared with pure vitamin D2 and D3 solutions using DPPH, FRAP, and CUPRAC methods. The results show that vitamins D2 (0.277 mMFeSO4/mg extract) and D3 (0.380 mMFeSO4/mg extract) had the highest FRAP values. In mushroom species, it was determined that E3 (0.216 mMFeSO4/mg extract) and E9 (0.273 mMFeSO4/mg extract) mushroom extracts showed higher activity. Similarly, it was detected that vitamins D2 (0.609 mMrolox equivalent/mg extract) and D3 (1.149 mMrolox equivalent/mg extract) had the highest CUPRAC values. In mushroom species, E3 (0.324 mMrolox equivalent/mg extract) and E9 (0.292 mMrolox equivalent/mg extract) extracts had the highest CUPRAC values. According to the DPPH experiment, E6 (IC50:0.386 mg/ml) and E9 (IC50:0.411mg/ml) extracts showed stronger free radical scavenging activity compared to other extracts, while vitamin D forms showed lower activity than mushroom extracts. Ultimately, it was concluded that the antioxidant properties of mushrooms were positively influenced by the application of UVB. [ABSTRACT FROM AUTHOR]

This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (Agaricus bisporus). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and thawed mushrooms were then evaluated. The results suggested that higher microwave power produced the smaller and more uniform ice crystals. Moreover, the browning index of the mushroom samples increased with increasing microwave power. The textural properties (hardness) of the mushrooms were also affected by the microwave power, showing higher values as the power increased. Furthermore, the ratio of the microwave operating system's power to the freezer power was low and approximately 20% at the highest power level. Therefore, these findings confirm the potential of microwave-assisted freezing for reducing freeze damage to mushroom tissue and, thus, provide frozen mushroom with a better texture. [ABSTRACT FROM AUTHOR]

Spent mushroom substrates (SMSs) and mushroom basal bodies (MBBs) are significant by-products because of their nutrient content even after harvesting. This study aimed to evaluate the effect of these two by-products, derived from Agaricus bisporus (Ab) and Cyclocybe cylindracea (Cc) cultivation, as potential growth and biochemical composition add-value enhancers of edible mushroom mycelia such as Pleurotus ostreatus, C. cylindracea, and Lentinula edodes. Fungal growth substrates enriched with SMS and MBB extracts significantly affected the growth of mushroom mycelia. In particular, on P. ostreatus, the MBBs Ab and Cc extracts determined an increase in mycelial weight by 89.5%. Also, by-products influenced mushrooms' mycelial texture, which appeared more floccose and abundant in growth. FT-IR analysis showed that L. edodes mycelium, grown on MBB substrates, showed the highest increase in bands associated with proteins and chitin. Results demonstrated that mushroom by-products enhance mycelial growth and confer an enrichment of compounds that could increase mycelial resistance to pathogens and make a nutraceutical improvement. [ABSTRACT FROM AUTHOR]

Bruno Latour's concept of translation provides ways to both extend the 'material turn' in translation studies and conceptualise translation as process. This concept cannot be understood apart from Latour's critique of Modern epistemology which requires an alternative conception of temporality and, in the context of the Anthropocene, provides a means to imagine futures and pasts beyond the tropes of growth vs contraction or progress vs regression. In this article, Latour's concept of translation is read through Anna Tsing's anthropological account of the matsutake mushroom trade, engaging this thick descriptive case-study to further develop translation as times of indeterminate encounters. This approach provides a means to conceptualise translation in terms of material agency, from which notions of translation-as-meaning, and linguistic translation can be more credibly theorised, contributing both within and beyond translation studies to discussions on new materialist philosophy and its implications, arguing for the importance of translational thinking. [ABSTRACT FROM AUTHOR]

Agricultural activities produce large quantities of organic byproducts and waste rich in lignocellulosic materials, which are not sufficiently utilized. In this study, alternative agricultural waste products, namely, spent mushroom substrate (SMS) from the cultivation of edible Pleurotus ostreatus mushrooms and the roots of leafy vegetables from hydroponic cultivation (HRL), were evaluated for their potential to be used as substrates for the cultivation of Pleurotus citrinopileatus and their effects on the quality, the nutritional value, the chemical properties (lipid, protein, carbohydrate, ash, fatty acid and carbohydrate composition) and the bioactive content (total phenolic compounds and antioxidant activity) of produced mushrooms. SMS and HRL (in different ratios with and without additives) and wheat straw with additives (WS—control) were used. During incubation, the linear growth rate of the mycelium (Kr, mm/day) was measured and used for screening. Mushroom cultivation took place in bags, where several characteristics were examined: earliness (duration between the day of substrate inoculation and the day of first harvest) and biological efficiency (B.E. %, the ratio of the weight of fresh mushrooms produced per dry weight of the substrate × 100). Furthermore, this study aimed to investigate the effect of the protein extract (PE) and carbohydrate extract (CE) of P. citrinopileatus after in vitro digestion (fraction less than 3kDa: PE-DP-3; digestate fraction: CE-D, respectively) on the expression of antioxidant-related genes in the THP-1 cell line. The results showed that mushrooms grown on SMS 50%-HRL 40% had the fastest growth (6.1 mm/d) and the highest protein and lipid contents (34.7% d.w.; 5.1% d.w.). The highest B.E. (73.5%), total carbohydrate (65.7%) and total phenolic compound (60.2 mg GAE/g d.w.) values were recorded on the control substrate. Antioxidant activity was observed in all extracts; the total flavonoid content was low in the samples, and the maximum total triterpene value was detected in SMS 80%-HRL 20% (9.8 mg UA/g d.w.). In all mushrooms, linoleic acid (C18:2) was the main fatty acid (above 60%), and fructose was the dominant individual saccharide. In the investigation of the regulation pathway, NFE2L2 gene expression was upregulated only in the SMS 60%-HRL 40% intervention during incubation with CE-D samples. Additionally, the transcription levels of antioxidant-related genes, SOD1, CAT, HMOX1 and GSR, were increased in the SMS 60–30% intervention. Compared to WS, the alternative substrates are observed to trigger a pathway concerning CE that may resist oxidative stress. This study supports the utilization of agricultural byproducts through sustainable and environmentally friendly practices while simultaneously producing high-value-added products such as mushrooms. Therefore, alternative substrates, particularly those containing HRL, could serve as natural sources of antioxidant potential. [ABSTRACT FROM AUTHOR]

This study addresses challenges related to imprecise edge segmentation and low center point accuracy, particularly when mushrooms are heavily occluded or deformed within dense clusters. A high-precision mushroom contour segmentation algorithm is proposed that builds upon the improved SOLOv2, along with a contour reconstruction method using instance segmentation masks. The enhanced segmentation algorithm, PR-SOLOv2, incorporates the PointRend module during the up-sampling stage, introducing fine features and enhancing segmentation details. This addresses the difficulty of accurately segmenting densely overlapping mushrooms. Furthermore, a contour reconstruction method based on the PR-SOLOv2 instance segmentation mask is presented. This approach accurately segments mushrooms, extracts individual mushroom masks and their contour data, and classifies reconstruction contours based on average curvature and length. Regular contours are fitted using least-squares ellipses, while irregular ones are reconstructed by extracting the longest sub-contour from the original irregular contour based on its corners. Experimental results demonstrate strong generalization and superior performance in contour segmentation and reconstruction, particularly for densely clustered mushrooms in complex environments. The proposed approach achieves a 93.04% segmentation accuracy and a 98.13% successful segmentation rate, surpassing Mask RCNN and YOLACT by approximately 10%. The center point positioning accuracy of mushrooms is 0.3%. This method better meets the high positioning requirements for efficient and non-destructive picking of densely clustered mushrooms. [ABSTRACT FROM AUTHOR]

In my study, I interpret one of the most outstanding stories of Hungarian fiction, László Sepsi’s weird, body- and biohorror novel, Fruiting Bodies [Termőtestek]. The narrative depicts the rivalry between gangster families who fight for the hallucinogenic mushrooms, an important commodity in their town Höksring. As the novel progresses, the rivalry of the crime families fades into the background against the disease spread by the mushrooms, and thus the story presents the beginning of an eco-dystopia and apocalypse. As the title suggests, one of the central motifs of the text is the mushroom, which is both a drug (essentially food) and the basis of the city and houses (living space). In this paper, I will show how the metaphors and similes in the narrative, through the compared things, represent the blurred boundaries between the human body, nature, disease, food and the city, which are central to the novel’s narrative. In my view, the narrative and the parts of the story that focus on the relationship between humans and environment/nature are themed around the breakdown of binary oppositions. The boundaries between culturally distinct categories, the Great Divide (to use Bruno Latour’s term), are dissolved, and the ecological viewpoint, the circulation of matter and reciprocity predominate. I will show that Fruiting Bodies dismantles hierarchies at the narrative level of both the action and the storytelling, offering a more universal perspective rather than a purely anthropocentric one, by situating humanity in the relationships of natural cycles. I will build on the main terms of plant studies (such as plant blindness and plant will), and through the concepts of phytosemiology, Object-Oriented Ontology, flat ontology, hyperobject and dark ecology, I will show how the fungus as metaphor and motif organizes the narrative, and thus offers a posthuman perspective instead of an anthropocentric one.