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Copyright of Mycosystema is the property of Mycosystema Editorial Board 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.)

Cantharellus, one of the main genera of Hydnaceae (Cantharellales), is both ecologically and economically important. Although many studies have focused on this genus in China, the taxonomy should be further updated. In the present study, Cantharellus subgenera Afrocantharellus and Magni were investigated based on morphology and molecular phylogenetic analyses with new collections from China. Five phylogenetic species were recognized among the studied collections, three of which were described as new: C. bellus, C. cineraceus, and C. laevigatus; one was previously described taxon: C. hygrophoroides; and the remaining species was not defined due to the paucity of the materials. Among the four described species, both C. bellus and C. laevigatus are members of subgen. Magni, whereas C. cineraceus and C. hygrophoroides belong to subgen. Afrocantharellus. [ABSTRACT FROM AUTHOR]

Black garlic, chanterelle and millet pepper were used as the main materials to study and prepare the black garlic chanterelle spiced sauce. The preparation process was optimized by single factor, orthogonal test and response surface methodology based on the sensory score calculated by fuzzy mathematics evaluation. When the black garlic was 20 g, the best preparation technology was as follows: 14.80 g chanterelle, 3.21 g millet pepper, 6.36 g vegetable oil, 3.18 g edible salt, 1.06 g white sugar, 2.12 g starch, 1.206 g onion, ginger and garlic, respectively. The sensory score was 88.49 points. When the volume concentration reaches 1mL/mL, the removal rate of DPPH* free radicals, hydroxyl radicals 'OH and superoxide ions O2 reaches 93%, 73% and 50% respectively, and the reduction ability also reaches the maximum, indicating that the black garlic chanterelle sauce has good antioxidant activity. The detection results of physicochemical and microbial indicators conform to relevant national standards. The black garlic chanterelle sauce prepared by this method has mellow flavor, obvious hot taste of millet pepper, bright luster and moderate viscosity, which provides data reference for the development of black garlic chanterelle sauce. [ABSTRACT FROM AUTHOR]

Species of Cantharellus subgenus Cantharellus are interesting and important for their mycorrhizal properties, medicinal values, and edibility. In China, there are many undescribed species of the subgenus. In this study, four new species of subg. Cantharellus , viz. Cantharellus albopileatus , Cantharellus chuiweifanii , Cantharellus pinetorus , and Cantharellus ravus from Hainan and Hunan Provinces, respectively, were described based on morphological and phylogenetic evidence as a contribution to the knowledge of the species diversity in China. Detailed descriptions, color photographs of fresh basidiomata, and line drawings of microstructures of these four new species are presented as well as comparisons with related species. [ABSTRACT FROM AUTHOR]

Cantharellus is a well-known genus of edible mushrooms, belonging to the family Hydnaceae in the class Agaricomycetes. In this study, a phylogenetic overview of Cantharellus subg. Cinnabarinus and C. subg. Parvocantharellus in China is carried out with the description of four new species. Species description are based on morphological characters of basidiomata and phylogenetic analyses of multi-locus dataset of 28S + tef1 + rpb2. Among the new species, two species, C. chrysanthus and C. sinocinnabarinus, belong to C. subg. Cinnabarinus and two new species, C. convexus and C. neopersicinus, belong to C. subg. Parvocantharellus. Species delimitation characters of the new taxa are compared with closely related species. In addition, three new records of Cantharellus are reported for China: C. albovenosus and C. citrinus of subg. Cinnabarinus and C. koreanus of subg. Parvocantharellus. A key to the species of subg. Cinnabarinus in China was provided. [ABSTRACT FROM AUTHOR]

Species of Cantharellus subgenus Cantharellus are interesting and important for their mycorrhizal properties, medicinal values, and edibility. In China, there are many undescribed species of the subgenus. In this study, four new species of subg. Cantharellus, viz. Cantharellus albopileatus, Cantharellus chuiweifanii, Cantharellus pinetorus, and Cantharellus ravus from Hainan and Hunan Provinces, respectively, were described based on morphological and phylogenetic evidence as a contribution to the knowledge of the species diversity in China. Detailed descriptions, color photographs of fresh basidiomata, and line drawings of microstructures of these four new species are presented as well as comparisons with related species.

Copyright of Canadian Journal of Plant Science is the property of Canadian Science Publishing 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.)

Cantharellus cibarius is a widely distributed, popular, edible fungus with high nutritional and economic value. However, significant challenges persist in the microbial ecology and artificial cultivation of C. cibarius. Based on the 16S rRNA sequencing data, this study analyzed bacterial community structures and diversity of fruit bodies and rhizomorph parts of C. cibarius and mycosphere samples (collected in the Wudang District, Guiyang, Guizhou Province, China). It explored the composition and function of the core bacterial taxa. The analyzed results showed that the rhizomorph bacterial community structure was similar to mycosphere, but differed from the fruit bodies. Members of the Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium complex had the highest abundance in the fruit bodies. However, they were either absent or low in abundance in the rhizomorphs and mycosphere. At the same time, members of the Burkholderia-Caballeronia-Paraburkholderia complex were abundant in the fruit bodies and rhizomorphs parts of C. cibarius, as well as mycosphere. Through functional annotation of core bacterial taxa, we found that there was an apparent trend of potential functional differentiation of related bacterial communities in the fruit body and rhizomorph: potential functional groups of core bacterial taxa in the fruit bodies centered on nitrogen fixation, nitrogen metabolism, and degradation of aromatic compounds, while those in rhizomorphs focused on aerobic chemoheterotrophy, chemoheterotrophy, defense against soil pathogens, decomposition of complex organic compounds, and uptake of insoluble inorganic compounds. The analysis of functional groups of bacteria with different structures is of great significance to understand that bacteria promote the growth and development of C. cibarius. [ABSTRACT FROM AUTHOR]

Cantharellus is a well-known genus of edible mushrooms, belonging to the family Hydnaceae in the class Agaricomycetes. In this study, a phylogenetic overview of Cantharellus subg. Cinnabarinus and C. subg. Parvocantharellus in China is carried out with the description of four new species. Species description are based on morphological characters of basidiomata and phylogenetic analyses of multi-locus dataset of 28S + tef1 + rpb2. Among the new species, two species, C. chrysanthus and C. sinocinnabarinus, belong to C. subg. Cinnabarinus and two new species, C. convexus and C. neopersicinus, belong to C. subg. Parvocantharellus. Species delimitation characters of the new taxa are compared with closely related species. In addition, three new records of Cantharellus are reported for China: C. albovenosus and C. citrinus of subg. Cinnabarinus and C. koreanus of subg. Parvocantharellus. A key to the species of subg. Cinnabarinus in China was provided.

The main aim of this research paper is to analyze the content of lead (Pb) in fruiting bodies of 15 species of wild fungi. Fungi and soil samples were collected on 12 localities at three distances from the Thermal Power Plant Oslomej located in the Kichevo valley situated in the west part of the Republic of Macedonia.The samples of Fungi were collected in spring and autumn during three years period (2012-2014). The average content values of Pb were higher that the European standard of 2.00 mg·kg-1 in all of the analyzed species. The maximal values in some samples of edible species were up to five times higher (Marasmius oreades - 11.93, Russula cyanoxantha - 9.78, Armillariella mellea - 9.52, Amanita rubescens - 9.35, Cantharellus cibarius - 9.28 mg·kg-1, Boletus reticulatus - 8.86, etc.). In general, statistical analyzes showed no direct correlation between Pb content in the fruiting bodies and total/extractable Pb in the soil samples. The discriminant analyzes proved that the Thermal Power Plant Oslomej has impact on the heavy metals content although direct and significant correlation between the distance from the power plant and Pb content in fruiting bodies was observed in only few species. Nevertheless, the Pb content in the wild fungi in Kichevo valley is very high and the use of the edible species should be controlled and monitored. [ABSTRACT FROM AUTHOR]

Abstract The aim of the study was to determine 16 elements by FAAS and ICP-AES in ca. 1500 samples of 22 species of mushrooms collected from different regions of Poland and the area around Umeå in Sweden. Chemometric techniques were applied to differentiate samples with respect to their geographical origin and interspecies differentiation. Samples of Cantharellus cibarius (Fr.), Boletus edulis (Bull.) and Leccinum scabrum (Bull.) Gray from Morąg, Augustów, the Zaborski Landscape Park, Tarnobrzeg and Umeå were discriminated by factor 1 and factor 2. Some species, i.e. Cantharellus cibarius , Boletus edulis , Boletus pinophilus (Pilát & Dermek), Leccinum aurantiacum (Bull.) Gray, Leccinum scabrum and Leccinum versipelle (Fr. & Hök) Snell from one region of Poland (Augustów or Morąg) were discriminated by K, Na, Mg, Ca, Fe, Zn, Cu, Mn and Cd. The results enabled an assessment of the hypothetical percentage realisation of the recommended dietary intake (RDA) for the bio-elements in question and of provisional tolerable weekly intakes (PTWI) of toxic metals from the consumption of 100 g of mushrooms. The most abundant element in all the mushroom samples was K, especially in Gomphidius glutinosus (Schaeff. ex Fr.) (Umeå - Sweden) and Cantharellus cibarius (Poland - Morąg). Lycoperdon perlatum (Pers.) from Poland and Sweden tended to accumulate the highest levels of Mg, Fe, Zn and Cu. The highest percentage of RDA was obtained for K, Mg and Cu. Based on the estimated PTWI, it can be concluded that no health hazard is associated with the consumption of these mushrooms. Graphical abstract fx1 Highlights • Mushrooms are an important component of food consumed around the world. • Multivariable techniques allowed on interspecies differentiation of mushroom samples. • Assessed exposure to Pb and Cd in mushrooms were below the recommendations (PTWI). [ABSTRACT FROM AUTHOR]

The paper is focused on monitoring of the content of selected elements (Al, Cd, Cu, Hg, Pb, Se and Zn) in three species of edible mushrooms: Cantharellus cibarius Fr., Suillus luteus (L.) Roussel and Imleria badia (Fr.) Vizzini from three areas in Slovakia (Prašice, Bobrov and Dobroč). Qualitative and quantitative determination of the observed elements was performed by ICP-OES and/or CV-AAS. All results were statistically evaluated at both descriptive and differential analysis level. Due to the fact that picking and subsequent consumption of edible wild mushrooms is popular in Slovakia, the data obtained were evaluated and compared to tolerable weekly intakes defined by WHO. Based on the content of the monitored elements, PTWI values were not exceeded in any of the species from the studied sites. In some cases, however, specific content values, especially Al, but also Cd and Hg were exceeded compared to the average concentrations of elements in mushrooms from uncontaminated areas. In general, it can be stated that regular and long-term consumption of the mushrooms does not pose any health risk to the consumers. [ABSTRACT FROM AUTHOR]

A survey has been made of 300 habitual consumers of the eight species of wild mushrooms most often consumed in the south of Spain. The eight species selected constitute over 95% of the intake of this food in the samples studied. The mean consumption per capita of mushrooms in Spain is of 10.4 kg/year, 8.6 kg of which are consumed during the season, which lasts from between 1 and 3 months. Male pickers from the Huelva province were those who presented the largest intake, their age group being highly influenced by the species. The consumption of each mushroom studied and the total intake were adjusted/fitted to exponential distributions. These distributions could be an effective tool for toxicological or nutritional studies since they permit the evaluation of exposure that makes it possible to calculate the probabilistic risk analysis and the contribution to the reference dietary intake, respectively, for this population group. [ABSTRACT FROM AUTHOR]

Due to the pollution from the environment, the heavy metals also contaminate the mushrooms. The pollution degree depends on several factors such as climate, area of origin, mushroom composition, humidity level, and radioactivity. Samples were collected from the following areas: Sălaj, Cluj, Braşov, Baia Mare, Satu Mare, Bistriţa-Năsăud. The content of fat, protein, humidity, heavy metal (Pb and Cd) and fungi radionuclides (Boletus edulis) and chanterelle mushrooms (Cantharellus cibarius) were evaluated. The content of Cs 137 in (Boletus edulis) built in the Baia Mare area and the lowest in the Brasov area. Cs 134 showed the lowest values in yellow sponges compared to dry boletus. [ABSTRACT FROM AUTHOR]

Copyright of Canadian Journal of Microbiology is the property of Canadian Science Publishing 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 examines the influence of some climate elements on the collected quantities of two commercially most significant types of mushrooms in Serbia (porcini and chanterelle). The main objective of the research is to determine the extent of the collected quantity of porcini and chanterelle, which can be expected in different scenarios of climate change (А1Bmin, А1Bmax, A2min и A2max), based on forecasts of temperature and rainfall changes. The general (dialectical) and specific (modelling methods) are used in the research, as well as the classical scientific methods of reasoning. The calculation of the average annual exponential growth rate (IS) was carried out by forming exponential regression models of the trend of porcini and chanterelle collected quantities. In the research it was found that, according to the data related to the period up to 2014, one can expect a decrease in the movement of both porcini and chanterelle IS, and thus a decrease in the collected quantities. On the other hand, according to the data related to the period up to 2040, in both cases one can expect some fluctuation (increase and decrease) in the movement of IS. According to the data related to periods after 2041 (especially for the period until 2100), in both cases, one can expect a decrease in the collected quantities, as a result of changes in T and P, caused by the assumed climate change.

Summary: The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated. [ABSTRACT FROM AUTHOR]

The Japanese golden chanterelle commonly identified as Cantharellus cibarius was sampled in a broad range of forest vegetation. A total of 90 fresh and 11 herbarium specimens were examined microscopically, subjected to sequencing analysis of their nuclear ribosomal RNA (rDNA) and tef-1 genes, and their characteristics were compared with those of European C. cibarius . Based on morphological and ecological characteristics, basidioma samples from Japan were divided into four species. While specimens of Cantharellus sp. 4 from Hokkaido Island were included in the European C. cibarius clade phylogenetically, the other three species formed three unique clades. Among these, Cantharellus anzutake sp. nov. is sister to the clade of C. cibarius and was widely sampled from the northern limit of Honshu Island to the southern limit of Kumejima Island in Ryukyu Islands. Although C. anzutake was morphologically similar to C. cibarius , the two species were phylogenetically distinct. Other morphologically similar but genetically distinct chanterelle species from India exhibited macroscopic and microscopic differences compared with C. anzutake . [ABSTRACT FROM AUTHOR]

BACKGROUND In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms ( Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). RESULTS Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). CONCLUSION The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Geographic, morphological, and internal transcribed spacer (ITS)-based molecular review of collections identified as Polyozellus multiplex revealed that it is a complex of five phylogenetic species. Average spore size—either less or more than 7 × 6 μm—splits the complex into a smallspored group of two (P. multiplex and P. atrolazulinus) and a large-spored group of three (P. mariae, P. marymargaretae, and P. purpureoniger). Basidiocarps of the small-spored species are somewhat smaller than the large-spored ones, are various shades of blue, dark all the way to black, with brownish tomentum only in early growth, have dark context, and have pilei that tend to flare out at the edge. The large-spored species produce somewhat larger sporocarps, have light or lighter context than the pileipelis, and usually retain some brown on the mature pileipellis, the edge of which tends to curl like a cabbage leaf. All will darken or blacken with age. The species of the P. multiplex complex are distributed in the northern coniferous region, with the exception of Europe. One species (P. atrolazulinus) is known from three regions, eastern Asia, western North America, and northeastern North America. Two species are known from two regions: P. purpureoniger in eastern Asia and northwestern North America and P. multiplex in eastern Asia and eastern North America. Two species have been documented in one region only: P. mariae in northeastern North America and P. marymargaretae in western North America. A combination of location, macromorphology, and spore size will usually differentiate the species of the complex. [ABSTRACT FROM AUTHOR]

Polysaccharide is one of the important active ingredients of Cantharellus cibarius. The aims of this work were to analyze preliminary characterization and to investigate immunostimulating activity of a novel water-soluble neutral polysaccharide named JP1, which was purified from the fruiting body of Cantharellus cibarius using DEAE-FF chromatography and Sephadex G-100 chromatography. The characteristics of JP1 were determined by HPGPC, FT-IR spectra, gas chromatography, and Congo Red Method. Immunostimulating activity of JP1 was investigated in RAW264.7 cells. Results indicated that JP1 consisted of L-Arabinose, D-Mannose, D-Glucose, and D-Galactose in a molar ratio of 1 : 1.06 : 1.95 : 1.17 with a molecular weight of 336 kDa. JP1 is nontoxic to RAW264.7 cells at this concentration range (62.5–1000 μg/mL). Furthermore, JP1 can promote mouse peritoneal macrophages to secrete NO and enhance the secretion of macrophages’ cytokines IL-6 in RAW264.7 cells. These results suggested that JP1 could have potential immunostimulating activity applications as medicine or functional food. [ABSTRACT FROM AUTHOR]

Mushrooms are considered as potential bio-remediation agents in soil polluted with heavy metals, while many species which efficiently accumulate them in flesh are edible. Question is if there is any possible culinary use of edible mushrooms with high heavy metal contents? This study aimed to investigate and discuss a fate of cadmium (Cd) in common household-treated fruitbodies of common chanterelle Cantharellus cibarius. The samples of Cantharellus cibarius Fr. were collected from five spatially distanced sites in Poland in 2011-2012. We examined from 267 to 358 fruiting bodies per collection, and in total 1565 fruiting bodies were used. Cadmium in fungal materials from all treatments and processes (mushrooms dried, deep frozen, blanched and pickled) was determined using validated methods by inductively coupled plasma mass spectrometry with dynamic reaction cell. Blanching of fresh chanterelles caused decrease of Cd by around 11 ± 7 to 36 ± 7%, while blanching of deep-frozen mushrooms by around 40 ± 6%. A rate of Cd decrease in chanterelles was similar when the fruiting bodies were blanched for 5 or 15 min and when used was potable or deionized water. Pickling of blanched chanterelles with a diluted vinegar marinade had a pronounced effect on further removal of Cd. Blanched chanterelles when pickled lost an extra 37-71% of Cd. Total leaching rate of Cd from fresh or deep-frozen fruitbodies of chanterelle when blanched and further pickled was between 77 ± 7 and 91 ± 4%. Blanching and pickling highly decreased content of Cd in C. cibarius. [ABSTRACT FROM AUTHOR]

In this study we wanted to obtain a fermented milk product from the kefir assortment with added chanterelle which are native mushrooms, because in our country is not such a product. We chose these mushrooms for their rich composition in essential amino acids, vitamins and mineral salts and which in turn are very consumed. The resulting product shows a high nutritional value and antioxidant properties due to the valuable compounds in the mushroom composition. The mushrooms were previously lyophilized and the resulting powder was added in different proportions, obtaining three samples. These samples were compared with a blank sample over a 12 days period by sensory and physicochemical point of view. [ABSTRACT FROM AUTHOR]

Copyright of Botany is the property of Canadian Science Publishing 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.)

Mushrooms ( Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13-34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34-39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms. [ABSTRACT FROM AUTHOR]

Vacuum drying of chanterelle ( Cantharellus cibarius) mushrooms was optimized in order to obtain high-quality dried product with desirable physicochemical characteristics. Five level, two variables, central composite rotatable design (CCRD) with response surface methodology (RSM) was used for process optimization. Drying temperature (46-74C) and vacuum pressure (2-58 kPa) were investigated as independent variables. Experimentally obtained values of investigated responses were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance (ANOVA) were used to determine fitness of the model and optimal conditions. Optimized conditions for minimized water activity and maximized rehydratation power of vacuum dried of chanterelle mushrooms were temperature of 50C and vacuum pressure of 10 kPa, while predicted values of aw and rehydratation power on that experimental point were 0.685 and 68.74%, respectively. On the other hand, optimized conditions for maximized total phenolic content (TP) was temperature of 55C and vacuum pressure of 10 kPa. Practical Applications Currently, there is growing interest for developing economically feasible and environmentally friendly processes for conservation of fresh fruits, vegetables and mushrooms. Shelf-life of these products is reduced due to high moisture content in samples, which are susceptible to microbial contamination. Vacuum drying process could be successfully developed for that manner due to various advantages such as increased heat and mass transfer and drying in atmosphere with reduced oxygen concentration, providing prompt drying and preservation of high value bioactive compounds. Optimizing the chanterelle vacuum drying process in terms of desirable physico-chemical properties (water activity, rehydratation power, total color change, total phenolic content and antioxidant activity) provides high-quality products with prolonged shelf-life. These results also could be further used for scale-up calculation, which would further allow industrial scale vacuum drying of chanterelle mushrooms. [ABSTRACT FROM AUTHOR]

The study evaluated the antioxidant, antihyperglycemic and antimicrobial effects of both ethanolic and hydromethanolic extracts of the fruiting bodies of wild edible mushrooms Boletus edulis (penny bun) and Cantharellus cibarius (golden chanterelle) sampled in Poiana Stampei (Suceava county, Romania). The total phenolic contents of extracts were also determined. Boletus edulis hydromethanolic extract showed the highest total phenolic content (72.78±0.29 mg/g). This extract was also the most active as scavenger of DPPH and ABTS radicals (EC50=151.44±0.85 and 65.4±0.4 μg/mL, respectively) and reducing agent (EC50=46.77±0.34 μg/mL). Cantharellus cibarius ethanolic extract showed high ferrous ion chelating (EC50=82.9±0.6 μg/mL), 15-lipoxygenase (EC50=236.7±1.5 μg/mL) and α-glucosidase (EC50=9.77±0.06 μg/mL) inhibitory activities. For both mushrooms, the ethanolic extracts were more active against Staphylococcus aureus ATCC 25923 than the hydromethanolic ones. The antioxidant and antihyperglycemic effects revealed in this study support further investigations for a possible valorization of both mushrooms in the dietary supplement and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

In the present study, the composition of bio-elements (K, Na, Mg, Ca, Fe, Cu, Zn) and toxic elements (Ag, Cd) in seven edible mushrooms from the rural and woodland region of Morąg (north-eastern Poland) and the rural and industrial region of the Tarnobrzeska Upland (south-eastern Poland) were investigated using a validated method. The species examined were Boletus edulis, Cantharellus cibarius, Leccinum aurantiacum, Leccinum versipelle, Lycoperdon perlatum, Suillus luteus, and Xerocomus subtomentosus. Final determination was carried out by flame atomic absorption spectroscopy (FAAS) after microwave-assisted decomposition of sample matrices with solutions of concentrated nitric acid in the pressurized polytetrafluoroethylene vessels. The contents of the alkali elements and alkali earth elements were determined in the species surveyed. The alkali elements, earth alkali elements, and transition metals (Ag, Cu, Zn, Fe, and Mn) were at typical concentrations as was determined for the same or similar species elsewhere in Poland and Europe. The results may suggest a lack of local and regional emissions of those metallic elements from industrialization of some sites in the Tarnobrzeska Plain. Cadmium was at elevated concentrations in L. versipelle from the Tarnobrzeska Plain but the reason-pollution or geogenic source-was unknown, while it was at typical concentrations in other species. [ABSTRACT FROM AUTHOR]

The activity concentrations of Cs and K in mushrooms of the genus Cantharellus ( Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg db in 1997-2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg db in 2006-2013. In the Chinese Cantharellus mushrooms, the activity level of Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6 Bq kg dry biomass. The natural radionuclide K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of Cs highly fluctuated in 1998-2013 but no clear downward trend was visible (Fig. 1). Published activity levels of Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from Cs) from flesh of the species. [ABSTRACT FROM AUTHOR]

Cantharellus , one of the main genera of Hydnaceae (Cantharellales), is both ecologically and economically important. Although many studies have focused on this genus in China, the taxonomy should be further updated. In the present study, Cantharellus subgenera Afrocantharellus and Magni were investigated based on morphology and molecular phylogenetic analyses with new collections from China. Five phylogenetic species were recognized among the studied collections, three of which were described as new: C. bellus , C . cineraceus , and C. laevigatus ; one was previously described taxon: C. hygrophoroides ; and the remaining species was not defined due to the paucity of the materials. Among the four described species, both C. bellus and C. laevigatus are members of subgen. Magni , whereas C. cineraceus and C. hygrophoroides belong to subgen. Afrocantharellus., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Zhang, Qin, Chen, Lin, Liang, Jiang and Zeng.)

This paper deals with some of the larger, more or less yellowish or orange Cantharellus species from the tropical African woodlands and rain forests. Four new species with clamp connections are described: Cantharellus guineensis, C. mikemboensis, C. pseudomiomboensis and C. stramineus. The new taxa show moderate to strong resemblance to either Cantharellus rufopunctatus or C. miomboensis. A two-locus phylogeny, based on part of the protein coding genes rpb2 and tef-1, resolved them as a highly supported clade within Cantharellus subgenus Rubrinus, a subgenus still exclusively composed of tropical African species. This monophyletic clade is here described as a new section within subg. Rubrinus. As the subgenus was previously defined as being composed of chanterelles lacking clamp connections, the definition of the subgenus is here amended. Illustrations and new records are also presented for Cantharellus afrocibarius, C. defibulatus, C. miomboensis, C. rufopunctatus and C. sublaevis. This paper provides first sequences for C. defibulatus, C. rufopunctatus and C. sublaevis, all of which are here epitypified, as well as new sequences for more than a dozen other Cantharellus. Cantharellus cibarius var. latifolius is considered a synonym of C. afrocibarius. An identification key to all mainland African Cantharellus is proposed. [ABSTRACT FROM AUTHOR]

Cantharellus section Tenues was originally created for four new, very small, redorange-yellow Central African chanterelles with a more or less fistulose stipe, short basidia and an omphaloid habit. The type species, C. tenuis, is here considered unrelated to the other three species as it is the only species having clamp connections. All four species remain poorly known and need to be recollected and epitypified with recently collected, sequenced specimens that comply to the original description. In this paper, C. alboroseus is epitypified, and an equally small species, C. minutissimus, is introduced. Both species are systematically placed using a multigene phylogeny. [ABSTRACT FROM AUTHOR]

The authors discuss and illustrate several American collections of Cantharellus that are in one way or another related to species that have previously been reported or described from Wisconsin. These new collections indicate that the potential distribution area of many of these chanterelles may be much larger than generally assumed. Cantharellus deceptivus sp. nov. is described as new cryptic look-alike of C. phasmatis and problems related to the narrow species concept of C. flavus and C. phasmatis are discussed; C. iuventateviridis sp. nov. is described as closest southern relative to C. chicagoensis. Microscopic features of C. chicagoensis and C. flavus are illustrated for the first time. Cantharellus spectaculus is considered a later synonym of C. persicinus on morphological criteria. [ABSTRACT FROM AUTHOR]

The authors report on a brown chanterelle collected in the sandy soils of Madagascar's east coast. As this specimen agrees entirely with the protologue of C. avellaneus, it is here described and proposed as epitype for this apparently rare chanterelle that was first described in 1924 by Narcisse Patouillard. Its systematic placement as part of Cantharellus subg. Parvocantharellus sect. Congolenses is demonstrated using a multigene phylogeny and its complete ITS barcode sequence is provided. [ABSTRACT FROM AUTHOR]

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The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle (Cantharellus cibarius). Fruiting bodies of chanterelle were collected from the forests in Jelgava region of Latvia. Prior to drying, fresh mushrooms were blanched in water at various temperatures of 70, 80, 90 and 100°C for 3 min, then cooled in water (20°C). After blanching mushrooms were dried in a microwave-vacuum drier according to the specially designed program. The content of dry matter of chanterelle was 9.5 ± 0.5%. The results revealed that weight loss at 70-90°C was significantly smaller compared to blanching at 100°C temperature. The results indicated the tendency of smaller changes in microstructure, weight loss and colour for samples blanched at 70-80°C temperature comparing to the samples unblanched or blanched at higher temperatures. Electrical conductivity in water extract of microwave-vacuum dried chanterelle decreased with increased blanching temperature. Titratable acidity of chanterelle significantly reduced after blanching due to leakage of soluble acids into blanching water. [ABSTRACT FROM AUTHOR]

The elemental composition of four wild edible mushroom species was determined by inductively coupled plasma optical emission spectrometry (ICP OES): scotch bonnet (Marasmius oreades), chanterelle (Cantarellus cibarius), porcini (Boletus edulis), and peppery milk-cap (Lactarius piperatus). Mushrooms are a potassium-rich food, which was confirmed in this study.M. oreadescontained the highest concentration of almost all elements, except for cadmium, potassium, phosphorus, and lead. Lead and cadmium were present but at concentrations that are not hazardous to human health. A principal component analysis loading plot for elemental composition demonstrated that 95.51 percent of the total variance was present in the first two principal components. Cluster analysis separated the elements into three statistical significant clusters. [ABSTRACT FROM PUBLISHER]

This paper gives an up-to-date information on accumulation, occurrence, intake and possible health risks associated with noxious metallic elements (Ag, Cd, Hg, Pb) among mineral constituents (Ag, Al, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Na, Ni, P, Pb, Rb, Sr and Zn) contained in Common Chanterelle (Cantharellus cibarius) mushrooms, a species subjected to a broad use within the domestic market of Poland and widely exported abroad, and presents a short review of data from the available literature. The tasty values ofC. cibariusseem to be more rated than the essential minerals contained in its flesh and nominally taken with 1,000 g of fresh fruiting bodies eaten per capita annually, while the contents of toxic or potentially toxic metals, such as Cd, Pb, Hg and Ag, are much below the tolerance limits. [ABSTRACT FROM AUTHOR]