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Mushrooms accumulate arsenic (As), yet As concentrations, speciation, and localization in cultivated mushrooms across a large geographic distribution are unknown. We characterized 141 samples of nine species from markets in nine capital cities in China, with samples of Lentinula edodes, Pleurotus ostreatus, and Agaricus bisporus being analyzed for As speciation and localization. Total As concentrations ranged from 0.01 to 8.31 mg kg-1 dw, with A. bisporus (0.27-2.79 mg kg-1) containing the most As followed by P. ostreatus and L. edodes (0.04-8.31 and 0.12-2.58 mg kg-1). However, As in A. bisporus was mostly organic including nontoxic arsenobetaine, while P. ostreatus and L. edodes contained mainly inorganic As (iAs). On the basis of in situ imaging using LA-ICP-MS, As in L. edodes was localized to the surface coat of the cap, while As in P. ostreatus was localized to the junction of the pileus and stipe. When As speciation and daily mushroom consumption (1.37 g d-1 dw) are considered, daily mushroom consumption may result in elevated iAs exposure, with increased bladder and lung cancer rates up to 387 cases per 100000. Our study showed that market mushrooms could be a health risk to the general public so its production should be monitored. Refereed/Peer-reviewed

Mushrooms are important in human nutrition with high protein, minerals, vitamins, low fat content, and low energy levels. They provide an alternative source of protein to people who cannot consume animal foods for different reasons. They are also considered to be a good dietary product with low fat content and energy levels. Mushrooms are consumed for medical purposes as well as for their use as food. There are many mushroom species used in the world for all these purposes. Some of these mushroom species can be cultured, some cannot, and non-cultivable species can only be used by collecting from nature. This chapter provides information on the nutritional value, medical significance, consumption, and extending shelf life of some mushroom species: Agaricus bisporus (J.E. Lange) Imbach, Pleurotus ostreatus (Jacq.) P. Kumm, Ganoderma lucidum (Curtis) P. Karst, Morels (Morchella), some edible species of Tricholoma, Boletus edulis Bull: Fr, and Lentinula edodes (Berk.) Pegler. © 2017, Springer Science+Business Media LLC.

Doğu Karadeniz Bölgesi, doğa ve kültür mantarlarının gelişimi ve çeşitliliği bakımından diğer bölgelere göre avantajlı konumdadır. Mantar gelişimi için gereken ekolojik koşullar bölgenin doğasında hemen her mevsim kendiliğinden oluşmaktadır. Özellikle kültür mantarı yetiştiriciliğinde en büyük mali giderlerden biri olan soğutma ve ısıtma masrafları bu sayede aşağı çekilebilmektedir. Ancak bu tür avantajlara rağmen Doğu Karadeniz Bölgesi’nde mantar üretim ve tüketim miktarı istenen düzeyde değildir. Çalışmanın çıkış noktasını oluşturan bu tespit; Doğu Karadeniz’in kalabalık nüfuslu illerinden biri olan Trabzon’u akla getirmiş ve söz konusu ilde mantar tüketim alışkanlıkları, hazırlanan bir anket formu yardımıyla araştırılmıştır. Çalışmada ayrıca katılımcıların sosyo-demografik özelliklerinin tüketim alışkanlıklarına olan etkisi de araştırılmıştır. Anket çalışması 2014 yılı nisan ve mayıs ayları içerisinde ‘Basit Tesadüfi Örnekleme’ yöntemiyle yapılmıştır. Anket sorularının değerlendirilmesinde SPSS 13.0 (Statistical Package for Social Sciences) programı kullanılmış, anlamlılık düzeyleri arasındaki ilişki Chi- square (X2) testi ile hesaplanmıştır. Katılımcıların % 74.6’sı kültür mantarı tükettiğini, % 25.4’ü tüketmediğini, aynı katılımcıların % 38.1’i doğada kendiliğinden yetişen mantarı tükettiğini ve % 61.8’i tüketmediğini belirtmiştir. Mantar tüketiminin artırılması için yapılması gerekenler arasında; tüketicilerin bilinçlendirilmesi ilk sırada yer almıştır., Eastern Black Sea region has the advantage in terms of growth and diversity of culture and wild mushrooms compared to the other regions of Turkey. Almost each season, necessary ecological conditions occur for the growth of the mushrooms in nature of region, spontaneously. Thus, especially heating and cooling costs which is one of the most important financial expenses in mushroom cultivation can be reduced in this way. Despite of these advantages, production and consumption of mushroom is not at the desired level in many provinces of Eastern Black Sea region. This case which is the exit point of project brought to mind Trabzon which is one of the prominent cities in many respect of Eastern Black Sea region. Mushroom consumption habits in this area were examined with wia survey forms. In addition; the effect of socio-demographic characteristics of the participants to the consumption habits was also investigated. Survey study was done by using 'Simple Random Sampling' in the months of April and May of 2014. SPSS 13.0 (Statistical Package for Social Sciences) was used for evaluation of survey question; relationship between significance level was determined by Chi- square (X2) test. Participants of the 74.6% were indicated that consumed culture mushroom and participants of the 38.1% were indicated that consumed nature mushroom. What needs to be done to increase the consumption of mushrooms; being to raise the consumer's awareness have taken place on the top., DOI: 10.15318/Fungus.2016222681

The study of mushroom consumption offers an interesting contribution to the understanding of the relations between the societies and the potential foods that they can find in their environment. Evoking the mushroom consumption by the South-West France populations leads first to think about the classification of living things, the social building of edibility and the dynamics of these processes. Once the « edible » mushrooms identified, we have to note the complexity and the variability of the gastronomic hierarchies and the diversity of mushroom consumption contexts. Some species were soon widely appreciated and got early an important commercial value. The history of their trade and consumption invite to think about the management of a « natural resource ». This paper is the fruit of a longue durée approach to mushroom consumption in South West France. A part of the material used in this study consists of contemporary observations and interviews. Another consists of documents classically ignored or underexploited by French historians. Not toxic and toxic species evoked in this work: Agaricus campester, A. bisporus, Amanita caesarea, A. muscaria, A. ovoidea, A. phalloides, A. strobiliformis, A. verna, Armillaria mellea, Boletus aereus, B. aestivalis, B. badius, B. edulis, B. pinophilus, Calocybe gambosa, Cantharellus cibarius, C. lutescens, C. tubeaformis, Coprinus atramentarius, C. comatus, Cortinarius splendens, Entoloma sepium, E. clypeatum, Hydnum repandum, Lactarius deliciosus, Leccinum aurantiacum, Lepiota procera, Marasmius oreades, Mitrophora semilibera, Morilla esculenta, Pleurotus eryngii, Russula virescens, Terfezia leptoderma, Tricholoma auratum, T. myomyces, T. portentosum, Tuber borchii, T. melanosporum and Ustilago maydis. Considérés à l’échelle de la longue durée à partir d’observations contemporaines et de sources restées très largement sous-exploitées, les champignons fournissent une abondante matière à penser les relations des sociétés avec les ressources alimentaires potentielles offertes par les écosystèmes avec lesquels elles interagissent. Évoquer la consommation des champignons par les populations du Sud-Ouest conduit tout d’abord à réfléchir sur la classification du vivant, la production sociale du comestible et sur les dynamiques des catégories définies par ces processus. Les « bons » champignons identifiés, il convient de remarquer la complexité et la variabilité des hiérarchies gourmandes comme la diversité des contextes de consommation. Les succès d’estime remportés par certaines espèces furent précocement à l’origine d’une valorisation marchande qui peut être interrogée sous divers angles et notamment sous celui de la gestion parfois délicate de l’exploitation d’une ressource « naturelle » au sein des communautés qui la pratiquent.

Les amateurs de champignons sont nombreux en Gascogne ! Cet état de fait classe indéniablement les populations locales parmi les peuples mycophages, c’est-à-dire parmi ceux qui accordent une place à certaines espèces de champignons dans leur paysage alimentaire . Toutefois, cette acceptation gourmande de quelques représentants du populeux règne des Fungi ne simplifie pas nécessairement les relations des gens de ce pays avec les champignons qui cohabitent avec eux. Ici comme ailleurs, la fascination pour ces organismes mystérieux fit naître des croyances relatives à certaines espèces. Néanmoins, les Gascons ne considérèrent jamais que tous ceux-ci fussent « comestibles ». En effet, ils rejetèrent sur la base de critères culturels de nombreuses espèces dont la consommation ne cause aucun dommage à l’organisme. En fait, ils appliquèrent généralement un principe de précaution voulant que tout champignon présentant un risque potentiel fût éloigné de leurs tables. .&nbsp