What species are mushrooms? Mushrooms - what they consist of

(Fungi, Mycetes) - a group of lower plants devoid of chlorophyll, eating ready-made organic substances. Depending on the type of nutrition, G. is divided into parasites (see) and saprophytes (see). All in all, there are St. 100,000 G. species, whose range covers the entire Earth; The species composition of different regions depends on the climatic, soil, and flora-faunistic features of this territory. The transfer of certain species of G. (including pathogenic) from one region to another is possible.

A significant number of Gs are useful. OK. 150 species of G. are edible and used in nutrition. G. from the genus Penicillium and Aspergillus are the source of antibiotics. Vitamins, steroid preparations, citric acid and enzymes used in textile, leather, wine-making and other industries are obtained from g.

Morphology and physiology

G.'s vegetative body - mycelium, or mycelium, - is a system of branching threads, or hyphae, located in a substrate (soil, plant debris, wood, living plants or animals, etc.), G. grows on the rum the surface of the substrate in most G. are only fruiting bodies with different consistency, color, shape: hats on legs, crusts, films, powdery deposits (molds), etc. They also consist of hyphae, only more tightly intertwined. The strings of the mycelium, intertwining, form a false tissue, or plectenchyme. In lower G. hyphae do not have transverse septa and the entire mycelium represents one giant cell with many nuclei (non-cellular mycelium). In higher G. hyphae have transverse septa dividing them into individual cells, each of which contains one, two or more nuclei. Parallel hyphae can form the so-called. mycelial strands extending (in the soil) from the fruit bodies of the hatched G., or rhizomorphs are denser and thicker strands serving for the influx of water and nutrients. Interwoven hyphae with thick shells form the so-called. sclerotia (round or irregularly shaped formations ranging in size from fractions of a millimeter to several tens of centimeters) designed to survive adverse conditions; getting into the soil under favorable conditions, sclerotia germinate, giving rise to mycelium or, in some cases, to fruiting bodies. The cells of most G. are covered with a dense membrane built of polysaccharides - cellulose and chitin. The composition of the cell wall also includes proteins, lipids, polyphosphates and other organic substances.

Relating to aerobic organisms, G. have oxygen respiration, although some G., for example, yeast, can do with a small amount of oxygen. Many types of G. cause various types of fermentation, for example, alcohol, caused by yeast and certain mucoric G., or fermentation with the formation of organic to-t - lemon, oxal, etc., which has found practical application in industry.

G.'s reproduction can be vegetative, asexual, and sexual.

Vegetative propagation is carried out by detached areas of the mycelium, budding of cells (in yeast), atrospores and chlamydospores. Atrospores result from the breakdown of hyphae into individual cells, each of which gives rise to a new organism. Chlamydospores are formed in the same way; they have a thicker dense and dark shell, able to tolerate adverse conditions.

Asexual reproduction occurs through the formation of spores (endo- or exogenous). Endogenous spores, characteristic of the majority of lower G., are formed inside special cells - sporangia and are called sporangiospores. Disputes of some lower G. have an organ of movement - a flagellum and are capable of movement in water (zoospores). Exogenous spores (conidia) form on the conidiophores - special outgrowths of mycelium, usually rising vertically from the substrate. The spread of such spores occurs with the flow of air after rupture of the shell of the conidiophore (or sporangium).

Sexual reproduction of G. is carried out by the fusion of male and female germ cells (gametes). In some lower G., gametes identical or different in size (iso- or heterogamy) merge. Sometimes oogamy takes place; in this case, female genital organs — oogonia and male — anteridia develop. In oogonia, the eggs are fertilized by sperm or special outgrowths (spurs) of anteridium, which overflow their contents into oogonium. In some G. (zygomycetes) male and female genital organs are externally indistinguishable cells located at the ends of the mycelium; the sexual process (zygogamy) consists in their fusion. The zygotes of all lower G. are for some time at rest; germination is preceded by reduction division.

In many higher G., having multicellular mycelium, sexual reproduction is carried out by merging the contents of two genitals, different in appearance, undifferentiated into separate gametes. At some higher G. there was an extinction of a typical sexual process and fertilization is carried out by merge of usual vegetative cells; after nuclear fusion, reduction fission occurs, and the resulting haploid nuclei become nuclei of spores of sexual reproduction. This type of sexual process (somatogamy) is especially characteristic of basidiomycetes. Sexual and asexual sporulation are replaced in G.'s life cycle naturally; sexual reproduction usually completes the life cycle.

Taxonomy

In determining the systematic position of D, the type of sexual process, the number of flagella in the mobile stages, the nature of the formation of fruiting bodies, their shape, morphol, features, etc., are taken into account.

In accordance with the existing classification, G. is divided into the following classes:

3. Zygomycetes (Zygomycetes). Soil saprophytes. Mycelium is mostly non-cellular. Reproduction by sporangiospores, less often by conidia; both without flagella. The sexual process is zygogamy. Enzymes isolated from these G. are used to obtain enzyme preparations, clarify juices, and prepare alcoholic beverages.

4. Ascomycetes (Ascomycetes) - marsupials G. Mycelium is for the most part well developed, often there is both a marsupial and conidial stage. The sexual process is oogamous; fertilization product - bag (ask) with ascospores. These G. are widespread in nature on different substrates. Some ascomycetes cause skin diseases in humans and animals - dermatomycosis. Certain species are used to obtain drugs (e.g. ergot sclerotia, used by hl. Obr. In obstetrics).

Mushrooms as a food product

The value of mushrooms as a food product is determined by the peculiarity of their chemical. composition. Mushrooms contain substances characteristic of plant and animal products. Due to the presence of a large number of extractive substances (free amino acids, purine bases, fungin and other substances), G. are active stimulants of gastric secretion. Specific aromatic substances found in mushrooms increase appetite. The content of proteins, fats and carbohydrates depends on the type of G. and fluctuates to a large extent (see table). The highest protein content is characterized by fresh truffles (9%) and white G. (5.5%); slightly smaller - boletus and boletus. Carbohydrates in fruit bodies G. less; in addition to glucose and some other substances, they also include mushroom sugar - trehalose, or mycosis. The main part of carbohydrates is contained in the form of glycogen - animal starch, similar to that which is deposited in the liver of animals. Fats in fruiting bodies are even less than carbohydrates (less than 1%), but they are well absorbed; their composition includes compounds important for the human body, such as lecithin, cholesterol and ergosterol. Proteins, fats and carbohydrates are distributed unevenly in the fruiting bodies - more in the cap and less in the stem.

CHEMICAL COMPOSITION AND CALORICITY OF EDIBLE MUSHROOMS

G.'s nutritional value is associated with the presence of proteins, fats, carbohydrates and a whole complex of biologically active substances - enzymes, vitamins, as well as mineral salts and trace elements necessary to ensure normal metabolism in the body. Some G. (chanterelles and mushrooms) contain provitamin A (carotene), the presence of which explains the bright color of the fruit bodies of these G., vitamin C (white G., champignons, mushrooms, honey mushrooms), vitamin B1 (especially in chanterelles, white G. and honey mushrooms), vitamin PP and others. Potassium, iron and phosphorus salts predominate from mineral substances, and zinc, copper, arsenic, iodine and other micronutrients predominate. Cellulose contained in cell membranes is difficult to break down by digestive juices, reducing digestibility of nutrients G. Therefore, and also because of the high content of extractive substances, the use of G. in food is contraindicated in diseases of yellow-quiche. tract, liver and kidneys. In addition, the relatively high content of purine bases in G. limits their inclusion in the diet for diseases associated with metabolic disorders (gout, etc.).

Mostly fruit bodies of edible mushrooms (Fig.) Are eaten mainly in fresh, salted, pickled and dried forms.

In the USSR there are approx. 100 species of edible G., however, only those (a total of 32 species) are collected and harvested whose nutritional properties have been verified by the experience of several generations.

All wild edible G. are divided by structure into three groups: tubular (white G., brown boletus, boletus, etc.), lamellar (russula, honey mushrooms, chanterelles, mushrooms, mushrooms, etc.), marsupials (morels, lines, truffles) . By nutritional value, G. is divided into four categories. The first group includes species that produce the best mushroom products (white G., honey agarics, mushrooms, mushrooms), the second - medium-quality G. (boletus, boletus, butterflies, chanterelles, seaworms, mushrooms), the third - moss mushrooms, black chestnut, valuy, podgruzki, russula, to the fourth - a pot, violin, some russula, dung beetles, rowas, mushrooms, umbrellas and other low-value mushrooms that are rarely collected and used for food.

Poisonous G. and a group of dubious G. species (the so-called conditionally edible) deserve special attention. The very concept of "toxicity" of mushrooms is relative. Poisonous mushrooms are usually called G., containing poisonous or highly irritating substances that cause poisoning. At the same time, there are G. among them, called conditionally edible, the toxicity of which is destroyed by appropriate treatment (Fig.). For example, spring G. lines contain gelwell to - that can cause fatal poisoning; 10-20-minute boiling completely neutralizes them, because the gelwellic acid turns into a decoction. The lines are also neutralized by drying, since the gelwellic acid is oxidized by atmospheric oxygen and inactivated. Other species of G., for example, many milkers containing caustic milky juice are eaten only in salted form.

From additional materials (volume 29)

In recent years, in our country and abroad there have been reports of severe poisoning by mushrooms, previously used in food. In this regard, there was a need to review the list of mushrooms allowed for consumption, as well as the recommended methods for their processing and storage.

As you know, mushrooms are divided into edible, conditionally edible, inedible and poisonous (tsvetn. Tab., Fig. 1-20, as well as tsvetn. Tab. To station Mushrooms, t. 6). Edible mushrooms have good taste, high nutritional value, do not contain bitterness, harmful substances, and have no unpleasant odor. These mushrooms do not need special preliminary processing: they are cleaned, washed, boiled or fried, and then eaten. TO edible mushrooms include the white fungus and its varieties, boletus, boletus, saffron, chanterelle, goat, varieties of butterdish, mushroom, mushroom, russula, honey agaric, oak, polish mushroom, chestnut mushroom, etc., including little-known, but allowed for the harvesting, processing and sale of mushrooms: violet rowan and black boot (nigella).

Fungi are considered conditionally edible, which contain harmful substances, have a bitter taste or an unpleasant odor, but lose these properties with special processing. Conditionally edible mushrooms allowed for harvesting, processing and sale include varieties of loaf, violin, seroshka, bitter, rubella, euphorbia, trelushka, smoothish, valuy, morel (real, conical), morel hat, stitch. You can eat them only after preliminary long-term drying, soaking, boiling and removing the broth, and many of them only in salted or pickled form. So, morels must be boiled for 15-20 minutes before use, then drain the broth, and thoroughly rinse the mushrooms with water. With this treatment, toxic substances easily dissolve in [hot water, and mushrooms lose their toxic properties. A number of toxic substances (e.g., gyrometrin) are found in the lines that do not dissolve in hot water and do not neutralize when heat treated (frying). Therefore, the optimal way to process the stitches is to pre-dry them in the shade, in a well-ventilated area for 3-4 weeks. (you can finish them in the sun). This contributes to the destruction of toxic substances, which avoids severe poisoning.

Inedible mushrooms such as gall mushroom (mustard), an ordinary false raincoat, is not poisonous, but it has an unpleasant taste and smell. However, unlike conditionally edible in these inedible mushrooms even after prolonged treatment, the smell and bitter taste persist, and therefore they are not suitable for use.

Poisonous mushrooms cause poisoning regardless of pre-treatment. These include death cap, panther fly agaric, red fly agaric, stinky fly agaric, amphibian fly agaric, grebe-like fly agaric, false honey (sulfur yellow and brick red), Patuillard fiberglass; ryadovka (white, yellow-brown, gray-yellow), reddish champignon, waxy talker, satanic mushroom, brown-pink umbrella mushroom, pig. Due to the fact that in recent years, numerous cases of poisoning with a brown-pink fungus-umbrella have been recorded, the clinical picture of poisoning with this species is described poisonous mushrooms. Signs of poisoning appear after 10-14 hours. after eating the mushroom; there are pains in the stomach, indomitable vomiting, diarrhea (often with blood); hemolysis, severe liver damage, acute hepatic-renal failure, severe disorders of the blood coagulation system develop rapidly. Especially severe poisoning occurs in children.

As a result of the studies, it was revealed that in the widespread mushroom, the pig, which was classified as conditionally edible mushroom, i.e., it is allowed to be used after boiling and draining the liquid, in addition to previously known toxic substances that are destroyed by special treatment, there are other toxic substances in concentrations hazardous to health. In addition, the pig has more than other fungi, the ability to accumulate harmful compounds of heavy metals (lead, mercury, cadmium) contained in the exhaust gases of automobiles and in the waste of industrial enterprises discharged into water bodies or soil. In this regard, the pig was excluded from the number of conditionally edible fungi and assigned to poisonous mushrooms.

Mushroom poisoning

Three types of poisoning are distinguished depending on the nature of the poisonous principle inherent in one or another type of G.

The first type includes poisoning caused by lines that contain gelwell to-that (C12H20O7), which has a hemolytic and hepatotropic effect. Poisoning by these G. occurs when eating improperly prepared (insufficiently boiled or under-dried G.). Signs of poisoning develop after a 6-10 hour incubation period: there is a feeling of weakness, pain in the epigastric region, nausea, vomiting with an admixture of bile, and occasionally diarrhea. In severe cases, on the second day, signs of jaundice appear, an increase in the liver and spleen, hemolysis, severe headaches, loss of consciousness, numbness, cramps. Recovery in mild cases occurs after 1-2 days, with moderate poisoning - after 4-7 days., In severe cases - after a few weeks. Mortality in G.'s poisoning of this group reaches 30%; death usually occurs on the 3-4th day with the occurrence of heart failure, often in a coma.

The second type of poisoning is associated with a group of G. from the fly agaric family (Amanita) - a pale grebe and species close to it (A. phalloides, A. verna, A. virosa, etc.) containing amanithemolysin, amanitotoxin, phalloidin, alpha and beta -manitin. Poisoning occurs, as a rule, due to the external similarity of these G. with edible - russula, rows and mushrooms. For poisoning, it is enough to eat half or even a third of G .; children are especially sensitive. Symptoms of poisoning are manifested 8-24 hours after eating G.: sudden sharp pains in the abdomen, vomiting, diarrhea, sometimes cholera-like type, general weakness, lowering temperature, cyanosis, convulsions. Perhaps the appearance of jaundice, an increase in the liver. The pulse is threadlike, weak with a frequency of up to 120-140 beats in 1 min .; blood pressure falls heavily. Possible loss of consciousness, nonsense. Death occurs after 2-3 days as a result of paralysis of the vasomotor center. Mortality is very high.

The third type of poisoning is observed as a result of eating red (Amanita muscaria), panther (A. pantherina), porphyry (A. porphyria) and other fly agaric species containing muscarine, mycotropin, mycotoxin and other poisons. The incubation period for G.'s poisoning of this group lasts from half an hour to 6 hours. Symptoms of poisoning: nausea, vomiting, watery diarrhea, profuse sweating, salivation and lacrimation. Signs of neuropsychiatric disorders appear: dizziness, confusion, hallucinations, delirium; pupils dilated. In severe cases, a stuporous or comatose state develops. The outcome of poisoning is most often favorable. Mortality is low.

A group of G. poisonings is also distinguished, when the wedge, the picture of poisoning is relatively uniform, without specific features characteristic of a certain type of G. These are poisonings caused by false honey mushrooms, bloody, biliary G. or improperly prepared mushroom-milkers (pigs, some types of russula and etc.). Symptoms of poisoning appear after 0.5-2 hours after eating mushrooms. These are mainly dyspeptic phenomena. In severe cases, severe dehydration leads to severe thirst, convulsions, and circulatory disorders.

Treatment of poisoning should be aimed at removing toxins from the body. At the first signs of poisoning, it is necessary to immediately clean and rinse the glands. tract. Inside appoint an aqueous suspension of activated carbon. In case of heart failure, according to indications, camphor (2 ml of 20% oil solution), corazole (1 ml 10% solution), cordiamine (1 ml), caffeine-benzoate sodium (1 ml 10% solution) are subcutaneously injected, intravenously glucose. For seizures, chloral hydrate is used in an enema (20-25 ml of 5% solution) or barbital sodium (3-5 ml of 10% solution), barbamil (3-5 ml of 5% solution intramuscularly). Atropine (0.5-1 ml of 0.1% solution subcutaneously) is used only in cases where the effect of muscarine predominates (the pupils are sharply narrowed, the pulse is slow, severe salivation). With dehydration of the body - the introduction of isotonic solution of sodium chloride intravenously and subcutaneously up to 2 liters drip. In all cases of G.'s poisonings bed rest is obligatory; in severe poisoning, the patient is subject to hospitalization. In severe cases of G.'s poisoning, bloodletting is recommended (200-250 ml of blood) with the subsequent introduction of 300-500 ml of 25% glucose solution, as well as exchange blood transfusion. When there are signs of severe hepatic-renal failure (poisoning with a pale toadstool), extrarenal blood purification is effective - intermittent peritoneal dialysis (see) or hemodialysis (see).

The prognosis for line poisoning should be set carefully: often, cases that easily occur in the initial stage can subsequently take a severe course. Due to the special severity of poisonous grebe poisoning and extremely high mortality, the prognosis is always serious.

Prevention of poisoning by poisonous G. consists in strengthening a dignity. control over the preparation and implementation of G. and in the dignity-clearance, work among the population.

Dignity control is established for the procurement and processing of gas at special procurement points and for the sale of gas in the market. Harvesting G., their processing and sale are carried out in accordance with the "Sanitary rules for the harvesting, processing and sale of mushrooms." For procurement and sale, gallows of a strictly defined assortment are allowed, sorted by individual type (32 types in total); the use of a mixture of G. is prohibited due to the difficulty of mycol. control. G. arriving at procurement and processing points must be healthy, cleaned of land and debris. Flabby, overgrown and wormy G. for harvesting unsuitable. G. carefully examined, sorted, cleaned and washed. Mandatory dignity. a condition is G.'s processing on the day of their reception.

Harvesting and processing mushroom points are placed in the places of mass gathering of G. At the mushroom receiving and transshipment base or mushroom warehouse, where the products come from the primary collection points, the mushrooms are subjected to quality control and assortment matching. Shelf life of fresh G. - no more than 18-24 hours. at t ° not higher than 10 °. Storage of salted and pickled G. is carried out in barrels or glass jars at t ° from 0 to 6 ° for a period of not more than one year.

According to dignity drying rules allowed a limited number of species G. (usually tubular and marsupials). Dried lines and morels should be realized no earlier than in 2-3 weeks. after the start of drying, since the gelwellic acid in them is inactivated for the indicated time. Lamellar G. during drying are significantly deformed, which makes it difficult. determination of the type of fungus, in connection with which their drying is prohibited.

Humidity of dry G. should not exceed 12-14%. Dry G. should be stored in dry, well-ventilated rooms at t ° 10-15 ° and relative humidity 60-65%. Storage of dry G. in the same room with salted and pickled, as well as other wet products is not allowed. Dry G. can be stored on shelves in a packaged form or in suspension.

For sale on the market are allowed fresh, salted, pickled and dried G., the corresponding dignity. requirements. For the sale of mushrooms on the market special premises are allocated. It is strictly forbidden to sell a mixture of different types of G., as well as mushroom caviar, salads and other products from crushed G.

A forensic medical examination in case of mushroom poisoning is carried out at the suggestion of the judicial authorities, when the conditions and circumstances of the poisoning that arose when G. were consumed, including those subjected to canning (drying, pickling, pickling, etc.), are investigated. Such poisoning refers to the true food, that is, caused by products that are poisonous in their natural nature (see Food poisoning).

Court. An examination of G.'s poisoning includes the use of data from a scene inspection to identify material evidence (food debris, raw mushrooms, etc.); the study of investigative materials characterizing the conditions, circumstances and the observed signs of poisoning, as well as honey. documents about the wedge, the course of poisoning and the type of "rendered medical care; court.-medical. a corpse investigation with the obligatory removal of the corresponding objects for laboratory analyzes (chemical, botanical, etc.); expert evaluation of the results of studies of vomit, food debris and mushrooms, cooking raw materials and internal organs.

Differentiation of toxic and edible G. is possible according to the composition of inorganic elements by the method of emission spectrography. For the diagnosis of poisoning by competitive G. (e.g., false mushrooms and other so-called double mushrooms), a botanical examination aimed at detecting the structural parts of G. in vomit, food debris, stomach contents, etc. is essential.

In case of death as a result of line poisoning in court.-medical. Examination of the corpse reveals icteric staining of the skin, hemorrhages in the mucous membrane of the stomach, small and large intestines, fatty degeneration of the liver, myocardium and kidneys, enlargement of the liver and spleen. When examining a corpse in case of poisoning with a pale grebe and its varieties, ecchymoses and extensive hemorrhages are observed in the serous membranes, mucous membranes of the stomach and intestines, as well as in parenchymal organs. Gangrenous foci in the intestinal mucosa are described; fatty degeneration of the heart muscle, liver, kidneys and skeletal muscles.

Amanita poisoning must be differentiated from intoxication with phosphorus and its organic compounds (see Poisoning, Organophosphorus compounds).

Therapeutic measures for poisoning with mushrooms

(From supplementary materials, volume 29)

The success of treatment for mushroom poisoning depends not so much on the initial severity of the patient’s condition, but on how quickly the treatment is started. With a detailed clinical picture of mushroom poisoning, especially in the case of toxic damage to the liver and kidneys, even the most modern methods of treatment when applied on the 3-5th day and later are often ineffective. This is largely due to the specific effect of the fungal toxin on the structure of cells.

If you suspect a mushroom poisoning or the first signs of poisoning, you must immediately rinse the stomach and cleanse the intestines. For gastric lavage, the patient is given 2-3 glasses of water, a solution of sodium bicarbonate or tsichtseva soda (1 table. L. To 1 liter of water), a weak solution of potassium permanganate, and then cause vomiting. This procedure is repeated 10-15 times until pure water is released without impurities of food and mucus. In honey. institution, the stomach is washed through a probe. To cleanse the intestines, a saline laxative is used (25-50 g of magnesium sulfate dissolved in 0.5-1 cup of water, or 20-30 g of sodium sulfate dissolved in 1 / 4-1 / 2 cup of water), castor oil is made, cleaning enemas. Then give a suspension of activated carbon (50-80 and 100-150 liters of water) or enterodesis (1 teaspoonful of powder 3-4 times a day). After washing the stomach and cleansing the intestines, it is recommended to give strong tea or coffee. In case of mushroom poisoning, alcoholic beverages should not be consumed, since they contribute to a more rapid absorption of mushroom toxin.

Persons suspected of mushroom poisoning should be hospitalized, preferably in a specialized bed. institution, in Krom there is a possibility of carrying out active detoxification measures (hemosorption, hemofiltration, etc.) - The treatment tactics in the hospital are determined by the period of the disease, as well as the type of fungus that caused the poisoning. In the initial period, characterized by acute gastroenteritis and cardiovascular disorders, the treatment is aimed at correcting the water-electrolyte balance by intravenous administration of electrolyte solutions containing potassium, sodium, magnesium, calcium ions, and correction of acid-base balance (for acidosis, 4 -8% solution of sodium bicarbonate, with alkalosis - intravenously dropwise 0.9% solution of ammonium chloride, 0.1 N solution of hydrochloric acid to you), the state of the blood coagulation system (administration of anticoagulants), improvement of its rheological properties, normalization of hemodynamic parameters. 5-8 l of various solutions are administered intravenously per day (use neocompensan, hemodesis, plasma, albumin, protein, polyglucin, reopoliglukin). In order to stimulate diuresis in oliguria or anuria, large doses of saluretics are administered - furosemide (lasix) up to 120-240 mg per day; at hemolysis for the prevention of hemoglobinuric nephrosis conduct forced diuresis (see. Poisoning). In case of poisoning with fly agaric (the action of muscarin), repeated subcutaneous injections of 1-2 ml of 0.1% solution of atropine sulfate are indicated. In order to prevent liver damage, B vitamins are prescribed, which have a lipotropic effect and reduce fatty liver infiltration, 5-10% glucose solution with insulin is injected intravenously to restore glycogen level (depending on the blood sugar content), and intramuscularly - cocarboxylase 100-150 mg per day and 0.5% solution of lipoic acid to 20-30 ml per day, inside - glutamine to-up to 8-10 g per day, intravenously drip - essential 5 ml (in glucose solution). The introduction of drugs through a catheter into the bougie umbilical vein is more effective. The most effective methods of detoxification therapy are hemodialysis, hemosorption, hemodiafiltration, plasmosorption, plasmapheresis. The use of hemosorption in the first hours after poisoning can significantly reduce the toxic substance in the blood and prevent the increase in hemolysis. With the development of acute hepatic-renal failure, they also resort to drainage of the thoracic duct, lymphosorption, lymphofiltration and lymphopheresis, followed by intravenous reinfusion of the cleaned lymph. For poisoning with a pale toadstool and a pink-brown fungus umbrella, hemosorption and lymph sorption must be used on the first day of the disease.

The prognosis for timely initiated and properly conducted treatment using modern methods of detoxification therapy in most cases is favorable. Fatal outcome with mushroom poisoning, it is usually associated with late diagnosis and untimely start of treatment.

Bibliography: Budagyan F. E. Food toxicosis, toxicoinfection and their prevention, M., 1972, bibliogr .; Vasil-k about B.P. Mushrooms, M., 1959; Garibova L.V. and other Lower plants, M., 1975; Food Hygiene, ed. K. S. Petrovsky, t. 1-2, M., 1971, bibliogr .; G r about m about in A. P. A course of lectures on forensic medicine, with. 248, M., 1970; Clinical Nutrition, ed. I. S. Savoshchenko, M., 1971; Talbot, R. N. B. Principles of fungal taxonomy, L.-Basingstone, 1971, bibliogr.

Gorlenko M.V. Mushrooms of the USSR, M., 1980; Fedorov F.V. Mushrooms, M., 1983; Shimanko I.I. Active treatments for acute poisoning poisonous mushrooms, Sov. honey., No. 1, p. 96, 1986.

M.V. Gorlenko; V.A. Kudasheva (pit.), V.M. Smolyaninov (court), I.I.Shimanko ..

Mushrooms are loved by everyone - who collect, who eat salted, pickled, fried, etc. But what do they consist of and what is useful in them?

Many people think that the main component of mushrooms is water. Yes, there is a lot of water, but not a bit more than, for example, in beets or turnips. Water in the fruit body cep makes up 88 percent, almost the same amount of water is in the boletus (87 percent) and in the boletus (90 percent). The lowest water content is 84.9 percent in the raincoat. This is almost the same as in beets (84 percent), and less than in turnips (89.5 percent).

Mushrooms, depending on the type, can be equated with fruits, vegetables, potatoes and well-baked bread in their nutritional properties. By the way, among Indians - the natives of North America, a mushroom is known, which is called Indian bread. The weight of this mushroom is 30 pounds (12 kilograms).

Mushrooms are rich in such very valuable substances for the human body as potassium, phosphorus, sulfur. There are vitamins in them: thiamine (B, riboflavin (Ig), pyridoxine (B6), biotin (H), sterols (vitamins of group D), nicotinic acid (PP), panto-tonic acid.

Mushrooms have many biochemical features that bring them closer to animals. So, biochemical analyzes showed that in the fruit bodies of fungi, as in the body of animals, a polysaccharide - glycogen is contained, but does not contain starch, similar to plant starch. Many mushrooms, especially fleshy tubular ones (white, boletus, nipples), contain sugar.

For example, the hat and leg taste sweet, due to the presence of glucose or grape sugar, which is found in the green parts of many plants, fruits, berries, honey. In addition, mushrooms contain trehalose. Since this sugar is mainly characteristic of mushrooms, it is called mushroom sugar.

Like many fruits and vegetables (carrots, onions, olives, pineapples), mushrooms also contain volutin, a compound similar in structure to sugars. The distribution of sugars in the fruit body of the fungus is uneven: most of them are in the thick legs and upper part of the cap, and very little hymenial layer - apparently, they are quickly consumed in the process of formation of the spores of the fungus.

The distribution of fat in the body of the fungus is also uneven. Their total content is from 1 to 6 percent. In a porcini mushroom, for example, fats are distributed as follows: in a stalk - 4.4 percent, and in a hat - 6.2, in the upper part of a hat - 5.8, in a hymenial layer - 7.9 percent.

Under the influence of putrefactive bacteria, a whole series of highly active compounds, most often toxic to humans, are formed, and, in particular, ptomains (from the Greek word ptoma corpse), that is, cadaveric poisons. Ptomaines include cadaverine, putrescine, and other breakdown products of protein compounds. Similar substances are formed in stale meat or fish.

Ptomaines, even in small amounts, can cause poisoning with severe digestive disorders, nervous system, shortness of breath, cardiac decline, and even death. Therefore, you should eat only freshly picked mushrooms, relatively young, have not yet stopped growing.

Collected mushrooms must be immediately sorted and processed immediately, without postponing to another day.

Protein substances are also unevenly distributed in the mushrooms: the leg of the porcini mushroom contains 31 percent protein in terms of dry weight, and the cap 44 percent, with the largest amount of protein concentrated in hymen. A similar pattern is characteristic of many tubular mushrooms.

Therefore, hats are most often used for processing, and they are valued more expensive. In plate mushrooms, the difference in nutrient content between the hat and the leg is less, and in the mushrooms, the leg contains even more carbohydrates than in the hat. But in general, as a general pattern, the hat is always more nutritious than the leg.

Various organic acids were found in fungi: formic, palmitic and others. The lactarius fungi milky juice contains 128 chactaric acid. She gives a sharp spicy flavor to mushrooms, breasts, thrills.

It is interesting to compare the nutritional value of mushrooms with other foods. An indicator of the nutritional value of products is usually the amount of digestible proteins, fats, carbohydrates in 100 grams of the product, as well as its calorie content.

By the number of proteins (33), fats (14), carbohydrates (26) and, therefore, calorie content (224), dried porcini mushrooms significantly exceed all main vegetables: green peas and beans, carrots, beets, potatoes, turnips, cauliflower, kohlrabi , fresh and pickled white cucumbers, fresh and pickled cucumbers, sorrel, spinach, celery and parsley roots, garlic, onions and leeks, tomatoes, lettuce, rutabaga, asparagus.

For comparison, we can say that of the listed vegetables, potatoes are considered the most high-calorie (65). Thus, dried porcini mushrooms surpass potatoes in calories by almost 3.5 times, pickled white mushrooms - 2 times, salted mushrooms and mushrooms - 3 times. But the calorie content of potatoes is mainly due to the high content of carbohydrates (starch) with almost no proteins and fats.

In mushrooms, in addition to carbohydrates, proteins and fats make up a significant proportion. In terms of protein, mushrooms can "argue" with such high-protein foods as beef, veal, ham, chicken, Swiss cheese. Dried and pickled ceps, salted saffron mushrooms, dried black mushrooms in terms of protein content exceed all of the above products, and the higher calorie content of these products compared to mushrooms is due only to a high fat content.

As for the meat and mushroom broths, the latter, having an equal amount of protein with meat, significantly exceeds it in terms of fat and especially carbohydrates. The total calorie content of mushroom broth is 7 times higher than meat!

The calorie content of dried white and black mushrooms is approximately equal to the calorie content of white wheat and black rye bread, respectively. Various cereals, flour, noodles and pasta are superior to mushrooms in calorific value, mainly due to the higher content of carbohydrates in them.

So, there is every reason to conclude that mushrooms are a high-protein, high-calorie product, capable of successfully competing with various meat and dairy products in their culinary qualities and calories. It should be noted, however, that the shells of fungal cells contain a carbohydrate polymer, chitin, which is almost not digested in the human gastrointestinal tract.

In addition, the chitinous membrane complicates the access of digestive enzymes to proteins and carbohydrates of the cytoplasm of fungal cells. Therefore, the stronger the mushrooms are chopped, the more useful substances are extracted from them, the better they are absorbed by the body.

Nutritionists attribute mushrooms to indigestible products and do not recommend them to people suffering from diseases of the gastrointestinal tract.

"Who will win?". Photo: Vladimir Vorobyov

Mushrooms are one of the special forms of life, they possess some characteristics of both plants and animals, and play an important role in the formation of organic matter on Earth. Mushrooms are an important food product containing proteins, vitamins, trace elements, up to 5 million tons of them are eaten per year. They are a source of antibiotic production, possibly cancer drugs.

They cause fungus and harm: they destroy up to 30% of harvested wood, affect oil products, metals and other materials.

May be harmful to human and animal health.

How many types of mushrooms are there? On Earth, according to mycologists, there are about 160 thousand strains. In ten cubic meters. centimeters of soil you can find eight kilometers of cobwebs of this living organism, breathing oxygen, but living underground.

A little incredible

Speaking of something little-known and not always understood in nature, we recall that it is already recognized that plants have a kind of consciousness, communicate with each other, and know how to feel. This was discovered by the American biologist Clive Baxter in the 70s, and confirmed by our scientist V. Pushkin. Speaking about these properties inherent in man, we make a reservation that the differences in their manifestations in plants, fungi, and humans are very large.

As for the world of mushrooms, there are also many exciting puzzles that scientists are struggling with. For example, American Indians claim that "mushrooms say." Some mysterious phenomena are associated with mushrooms, which are increasingly mentioned on the Internet.

In 2000, Professor Toshiyuki Nakagaki from the University of Hokkaido discovered that yellow mold fungus easily found its way into the maze, which is used to test the intelligence of mice, sending their processes for a piece of sugar on the best route. The next time, another shoot of the same mushroom climbed the wall of the labyrinth and, “without doubts,” moved directly on top of the sugar.

Read also: Rare mushrooms showed in St. Petersburg

Looking at the mushroom network, scientists discovered its amazing similarity to a computer network. However, where is the brain that runs this community? Toshiyuki Nakagaki makes an assumption about the phenomenon of "collective intelligence", which leads it, as, for example, in a huge flock of birds or insects, and even in a large crowd of people, or ... like a computer server.

A great connoisseur of the "kingdom of mushrooms," writer Michael Pollan, gives them the following definition: "If the soil is the stomach of the globe, then the mushrooms are its digestive juices." The biggest secret of mushrooms, he considers their huge energy.

A new mushroom was found in Chernobyl that feeds on radioactive radiation. Found a fungus solving the problem decomposition of plastic, still not subject to man.

In a word, this underground world is full of mysteries, and scientists are trying to solve them.

Mycologists of the Botanical Institute RAS Komarova (BIN)

The traditional meeting at the Matrix of Science club in RIA Novosti Petersburg was dedicated to the work of Russian mycologists.

Alexander Kovalenko, Doctor of Biology, Head of the Laboratory of Systematics and Geography of Mushrooms of BIN, respects his “wards”. “At the beginning there was no Word, at the beginning there were mushrooms,” he jokes. Speaking about the importance of mycology, the science of mushrooms, he emphasized that mushrooms make up 15% of the subjects of the living nature of the Earth, and have a significant impact on the nature and life of a person. In this regard, BIN scientists are actively studying them. In his laboratory, one of the largest mycological herbaria in the world has been compiled, in which more than 250 thousand mushrooms are represented.

Scientists find mushrooms in all ecosystems of the Earth. They play a crucial role, for example, in the formation of soils, without which there would be no vegetation on Earth. Only the symbiosis of fungi and plants creates the conditions for further plant growth.

At the same time, fungi also play a destructive role, destroying plants and damaging homes. 640 species of such pests were found. It is important to study them and be able to resist them. The number of mushrooms not yet studied in Russia is projected to exceed 11 thousand species. Alexander Kovalenko says that mycologists have a lot of work: “New types of mushrooms are constantly being discovered. Especially now, when conducting molecular biological research. " For example, recently in the White Sea about 200 more species of fungi are found that grow in water and on plants.