Toxic In Mushroom Toxins

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The toxicity from mushrooms generally occurs after the ingestion of the poisonous one which is often misidentified as an edible by amateur mushroom hunters. The severity of the poisoning depends on various factors with the concentration of the toxin the most severe one. Geographical demography, the amount of consumption, habitat, the growth condition and the genetic constituents of the individual including the age of an individual are mostly responsible of its toxicity. It is often seen that the mushroom ingestion has result in the severity to an older person than that of children or healthy young adult. Apart from these few are also related to the techniques of cooking and way of consumption as often is observed that mushrooms with alcohol…show more content…
The most lethal among all the mushroom toxins is a cyclopeptide, the amanitin. There are four amanotoxins viz. α-amanitin, β- amanitin, γ- amanitin and ε-amanitin, the most lethal being the α-amanitin found in the death cap of several Amanita sp., Galerina sp. and Lepiota sp. α-amanitin are known to inhibit RNA polymerase II and protein synthesis. Mostly present in the death cap of Amanitus sp., it gets easily absorbed in the gastrointestinal tract and causes severe gastrointestinal disorders including nausea, vomiting, diarrhea and hepatocellular disorders. Apart from the common lethal toxin amanitin, Gyromitrins, a monomethylhydrazine, Orellanine, Muscarine, Coprin, Ibotenic acid and Myotoxin are also considered lethal based on the amount of consumption. Gyromitrin is a unstable volatile hydrazine compound and break down to form monomethylhydrazine which is a carcinogen. Few among the Gyromitra sp. are edible and lead to severe fatal symptoms by the inhalation of the toxic compound while cooking (Ammirati et al., 1985). It also involve in certain hepatocelluar damage including hepatic necrosis, jaundice. The next among the mushroom toxins is Orellanine from the Cortinariaceae family. The first epidemiology from Orellanine was observed in Poland during 1950s where more than 100 became ill due to the consumption of Cortinarius orellanus (Rumack and Spoerke, 1994). Orellanine mainly interfere with the renal system and cause fatty liver and various other nephritic disorders. Symptoms doesnot appear immediately after consumption. It depends on the individual genetic resistivity which seems from 2-3 days to upto 3 weeks and includes flu, nausea, vomiting, headache and later leads to renal failure (Kilner et al., 1999). Inocybe

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