Agaritine content of 53 Agaricus species collected from nature

  title={Agaritine content of 53 Agaricus species collected from nature},
  author={Vera Schulzova and Jana Haj{\vs}lov{\'a} and Robert M. Peroutka and J Hlavasek and J{\o}rn Gry and Hans Christer Andersson},
  journal={Food Additives \& Contaminants: Part A},
  pages={82 - 93}
Fifty-three different species of the genus Agaricus were collected in the Czech Republic during the period 1998–2001 and identified by an experienced mycologist. The samples were analysed for agaritine (N 2-(γ-L-glutamyl)-4-hydroxymethylphenylhydrazine) content, a precursor to a suspected rodent carcinogen. There was a huge variation in agaritine content between species, but less variation between samples of a species. Whereas the cultivated mushroom Agaricus bisporus commonly contain 200–500… 

Antibacterial activity of the Agaricus pampeanus (Agaricaceae) ethanol extract against Enterococcus faecalis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.

The macro fungi of the genus Agaricus have so far recorded many bioactive compounds with antibacterial properties as a product of their metabolism. However, in Ecuador, A. pampeanus or “Kallamba de

A field-based investigation of simple phenol variation in Australian Agaricus xanthodermus

The amount of phenol, hydroquinone, and catechol in mushrooms was quantified using a novel protocol for gas chromatography–mass spectrometry (GC-MS) and investigated their levels in different basidiomatal structures, different developmental stages, and on different nutritional substrates.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

  • P. Kalač
  • Chemistry, Medicine
    Journal of the science of food and agriculture
  • 2013
Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties, and hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains.

Warning on False or True Morels and Button Mushrooms with Potential Toxicity Linked to Hydrazinic Toxins: An Update

A safety measure is to avoid consuming any true morels or button mushrooms when crude or poorly cooked, fresh or dried, and to suggest that Verpa bohemica, another false morel, is also inedible.

Contraceptive and Abortificent Effects of Aqueous Crude Extract of Sclerotia of Pleurotus tuberregium on Non pregnant and Pregnant Wistar Rats

The results of this study suggest that the sclerotia of P. tuberregium is useful as a contraceptive drug and can be recommended for medical use by women that are not desirous to have children.

Vitamin D mushrooms: comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.

It was concluded that compositional effects of UVB light are limited to changes in vitamin D and show no detrimental changes relative to natural sunlight exposure and, therefore, provide important information relevant to the suitability and safety ofUVB light technology for vitamin D enhanced mushrooms.

Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compounds

  • G. Abernethy
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    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
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It is proposed that azine formation is central to semicarbazide development, and this proposal provides a convergence of the published mechanisms for semicarbzide.

Nodding syndrome: A key role for sources of nutrition?



Absence of agaritine in Pleurotus species and in other cultivated and wild-growing mushrooms not belonging to the genus Agaricus

Agaritine, a naturally occurring phenylhydrazine derivative in the cultivated white mushroom Agaricus bisporus is considered a potential health risk. Consequently, consumers should have the choice of

A survey of the occurrence of agaritine in U.K. cultivated mushrooms and processed mushroom products.

The naturally occurring compound agaritine (beta-N-[gamma-L(+)glutamyl]-4-hydroxy-methylphenyl-hydrazine) has been determined in fresh, dried and processed mushrooms. A method was developed involving

Influence of storage and household processing on the agaritine content of the cultivated Agaricus mushroom

The exposure to agaritine was substantially less when consuming processed Agaricus mushrooms as compared with consuming the raw mushrooms, however, it is not yet known to what extent agarITine and other phenylhydrazine derivatives occurring in the cultivated mushroom are degraded into other biologically active compounds during the cooking procedure.

[Quantities of agaritine in mushrooms (Agaricus bisporus) and the carcinogenicity of mushroom methanol extracts on the mouse bladder epithelium].

The methanol extract of fresh mushrooms (Agaricus bisporus) and synthesized Agaritine were found to be significantly carcinogenic on the mouse bladder epithelium by the bladder implants test with a probability of less than 0.01.

Agaritine Content of Fresh and Processed Mushrooms [Agaricus bisporus (Lange) Imbach]

Agaritine concentrations were determined in both fresh and processed mushrooms using HPLC. Agaritine concentrations (% of fresh weight) of fresh mushrooms varied considerably among 14 lots from 10

Agaritine content in processed foods containing the cultivated mushroom (Agaricus bisporus) on the Nordic and the Czech market.

The level of agaritine in A. bisporus is reduced more than 10 times during the wet canning process, resulting in low levels in canned products, while on a portion basis, somewhat higher amounts of agARitine may be found in some other food products (mushroom soup and pasta sauce).

Stability of agaritine - a natural toxicant of Agaricus mushrooms

The importance of the degradation when performing toxicological studies with agaritine is discussed, and four or possibly five ultraviolet-absorbing compounds were formed during degradation, but these have not yet been identified.

Factors Influencing the Agaritine Content in Cultivated Mushrooms, Agaricus bisporus.

Agaritine concentrations were determined in fresh mushrooms grown from various spawn strains on several compost types and harvested at different phases of the cropping cycle. A wild spawn strain


The properties and biological distribution of agaritine are reported in this paper, together with results from a variety of analytical and degradative procedures that have led to the characterization of this substance as b-N-(Y-L( +)-glutamyl)-p-hydroxymethylphenylhydrazine.

Determination of agaritine in cultivated mushrooms using high performance liquid chromatography with fluorometric detection

A rapid method for agaritine determination in cultivated mushrooms using HPLC with fluorescence detection is described. Agaritine was extracted With H 2 O/MeOH (50/50, v/v) and determined after