Michael Davis
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. The term mushroom is used loosely to refer to a variety of different fungi, some of which are edible, poisonous, or psychoactive (magic mushrooms). While the agarics and boletes include most of the forms known as mushrooms, other groups of fungi, such as the hydnums or hedgehog mushrooms, are also considered mushrooms by laymen. Mushrooms have been consumed and used for their medicinal properties for thousands of years, and modern research is exploring their potential therapeutic uses.
| Characteristics | Values |
|---|---|
| Typical mushrooms | Fruit bodies of members of the order Agaricales |
| Type genus | Agaricus |
| Type species | Field mushroom, Agaricus campestris |
| Morphology | Gills, pores, spines, etc. |
| Number of species | Approximately 14,000 |
| Development | From a nodule, or pinhead, called a primordium |
| Nutrition | Low in calories, virtually no fat, no cholesterol, very low in sodium |
| Vitamin content | B vitamins, riboflavin, niacin, vitamin D |
| Other nutrients | Selenium, potassium, protein, fiber |
| Non-nutritive substances | Polysaccharides, indoles, polyphenols, carotenoids |
| Culinary use | Meat substitute, flavor enhancer |
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What You'll Learn
Mushrooms are fungi
Mushrooms are a type of fungus. They are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While the term "mushroom" is used to refer to a wide range of fungal forms, not all of them fit the standard morphology. Those that deviate from the standard structure are often given more specific names, such as "bolete", "truffle", "puffball", "stinkhorn", and "morel".
The standard definition of a "mushroom" is the cultivated white button mushroom, Agaricus bisporus. This variety has a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap, which produce microscopic spores to help the fungus spread. The gills can be free, like in the genera Agaricus, Amanita, Lepiota, and Pluteus, or decurrent, extending down the stalk, like in the genera Omphalotus and Pleurotus.
Other mushrooms may not have gills at all, and some may have pores, spines, or other unique features. For example, the hedgehog mushroom is a type of tooth fungus with spines, teeth, or warts on the undersurface of the cap. The term "mushroom" is also used for polypores, puffballs, jelly fungi, coral fungi, bracket fungi, stinkhorns, and cup fungi. These variations make it challenging to provide a precise taxonomic definition for the term "mushroom".
Despite the variations in form, all mushrooms share the common characteristic of being fungi. Fungi are eukaryotes, meaning they have a nucleus in their cells where DNA is stored. They are heterotrophs, which means they obtain their nutrition by consuming other organisms. Unlike plants, fungi cannot produce their own energy through photosynthesis, and unlike most animals, they do not have stomachs. Instead, they excrete digestive enzymes to break down food sources outside their bodies before absorption. Fungi also contain chitin, the hard material found in insect exoskeletons, which allows them to grow through hard surfaces.
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They are classified by their gills
When it comes to mushroom classification, one of the key features that mycologists (mushroom experts) examine is the presence and structure of gills. Gills are the radiating, blade-like structures found on the underside of the mushroom's cap, and they play a crucial role in spore production and dispersal. By studying the characteristics of gills, mycologists can gain valuable insights into the relationships and identities of different mushroom species.
Typically, mushrooms with gills belong to the class Agaricomycetes, which includes most of the familiar gilled mushrooms people encounter in forests and lawns. This class is further divided into several orders, families, and genera, each with its unique characteristics. The gills of mushrooms can vary in terms of colour, spacing, attachment to the stem, and texture, providing important clues for identification.
One of the critical aspects of gill classification is the colour. Young mushrooms often have gills that are a lighter colour, which may be white, cream, or pale pink. As the mushroom matures, the gills may change colour, becoming darker, and this can range from brown or black to various shades of purple, red, or green, depending on the species. The colour of mature gills is often a more distinctive feature for identification compared to the colour of young gills, which tend to be more similar across species.
Another important characteristic is gill attachment. The way the gills connect to the stem can vary, and this feature is described using terms like "adnate," which means the gills are attached directly to the stem, "free," indicating the gills are separate from the stem, and "decurrent," where the gills run down the stem. Some mushrooms may also have gills that are "notched," forming a small notch where the gills meet the stem, or "emarginate," where the gills curve inward but do not form a distinct notch.
The spacing and texture of the gills are also identifying factors. Closely spaced gills indicate that there are many gills packed together, while widely spaced gills mean there is more space between each gill. The texture can vary too, from smooth and silky gills to rough and jagged ones. Sometimes, the gill edge, or margin, can have a distinctive texture, such as being fringed or serrated, which can be visible with a hand lens or microscope.
While gill characteristics are a fundamental aspect of mushroom classification, it is important to remember that they are just one piece of the puzzle. Mycologists also consider other features, such as the shape and colour of the cap, the type of stem, the presence of a veil or ring, and the habitat in which the mushroom is found. Combining these features with gill characteristics helps to build a comprehensive understanding of mushroom diversity and facilitates accurate identification.
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They have medicinal properties
Mushrooms are classified as a type of fungus. They have been eaten and used as medicine for thousands of years. Here are some of their medicinal properties:
Anticancer Properties
Mushrooms have been found to have anticancer properties. A review of 17 cancer studies from 1966 to 2020 showed that eating just 18 grams of mushrooms a day may lower your risk of cancer by up to 45%. This is because mushrooms contain polysaccharides, including beta-glucans, which are believed to be responsible for their cancer-fighting properties.
Antitumor Properties
Medicinal mushrooms have been studied for their antitumor properties, which may be due to the presence of terpenes and phenolic compounds. These compounds can modulate the immune system, stimulate specific immune responses, and inhibit the growth and spread of tumour cells.
Immunomodulatory Properties
Mushrooms are also known for their immunomodulatory effects, which are attributed to the presence of heteroglycans, peptidoglycans, and polysaccharide-protein complexes. These compounds can bind to specific cell wall receptors and stimulate the activity of immune cells, macrophages, and free radicals.
Anti-inflammatory Properties
The plant chemicals and components in mushrooms are believed to have anti-inflammatory effects. Terpenes, a class of compounds found in mushrooms, are known to possess anti-inflammatory properties.
Antihyperlipidemic Properties
Medicinal mushrooms are reported to have antihyperlipidemic properties, which can help lower cholesterol levels. For example, shiitake mushrooms contain compounds that inhibit the production and absorption of cholesterol, thereby lowering overall cholesterol levels in the blood.
Mushrooms have been used medicinally for thousands of years, and modern research continues to uncover their potential health benefits and mechanisms of action.
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They are classified by their shape
Mushrooms are typically classified as the fleshy, spore-bearing fruiting bodies of fungi, which usually grow above the ground on soil or another food source. However, their classification can also be based on their shape. While some mushrooms have a standard morphology, with a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap, others deviate from this standard form and are given more specific names.
For instance, the term "mushroom" is loosely used for polypores, which have pores underneath instead of gills. Some examples include the boletes, which feature a spongy layer of tubes under their caps, and the hedgehog mushroom and other tooth fungi, which have spines. The term "mushroom" is also used for puffballs, which are typically spherical or pear-shaped and produce spores internally. When mature, puffballs release a visible "puff" of spores when disturbed.
Another type of mushroom is the club fungus, which has a shrub-like, club-like, or coral-like growth habit. An example of a club fungus is the cauliflower fungus, which has flattened clustered branches that resemble the vegetable cauliflower. In contrast, chanterelle mushrooms have a trumpet or vase-like shape with a wavy, golden cap. Shiitake mushrooms, on the other hand, have broad, umbrella-shaped caps with a slight curl underneath.
The morels and false morels or lorchels are also included in the true mushrooms category due to their shape and fleshy structure. They resemble a deeply folded or pitted conelike sponge at the top of a hollow stem. Oyster mushrooms, as their name suggests, have a fan-shaped delicate cap, while porcinis have a reddish-brown rounded cap with a thick cylindrical stem.
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They are classified by their toxicity
Mushrooms are a diverse group of fungi that come in various shapes, sizes, and colours, and they play a crucial role in ecosystems worldwide. When it comes to classification, one important factor that distinguishes mushrooms is their toxicity. They can be broadly categorized into three groups based on their toxic properties:
- Edible Mushrooms: These mushrooms are safe for human consumption and do not cause any adverse health effects. Well-known examples include button mushrooms, oyster mushrooms, shiitake mushrooms, and portobello mushrooms, which are commonly used in cuisine and known for their delicious flavours and nutritional benefits.
- Toxic Mushrooms: This category includes mushrooms that contain toxins and are harmful to humans if ingested. Some toxic mushrooms may have mild effects, causing stomach upset, dizziness, or hallucinations, while others can be deadly and result in severe poisoning or even death. One of the most notorious toxic mushrooms is the Amanita phalloides, commonly known as the "Death Cap," which is responsible for a significant number of fatal mushroom poisonings worldwide.
- Psychoactive Mushrooms: Psychoactive, or hallucinogenic, mushrooms contain compounds that can alter perception, mood, and thought processes. These mushrooms have a long history of use in ceremonial and spiritual practices. While they may not cause physical harm in the same way as toxic mushrooms, they can induce intense psychological effects, including hallucinations, altered sense of time, and spiritual experiences. Psilocybe cubensis, commonly known as "magic mushrooms," is one of the most well-known psychoactive mushroom species.
The classification of mushrooms by their toxicity is essential for several reasons. Firstly, it helps identify and distinguish mushrooms that are safe to consume from those that pose a health risk. Mushroom enthusiasts and foragers must be able to accurately identify edible mushrooms to avoid accidental poisoning. Secondly, understanding the toxic properties of mushrooms is crucial for the development of effective treatments for mushroom poisoning. By studying the specific toxins and their effects, medical professionals and researchers can devise appropriate interventions and potentially save lives.
Additionally, the classification of toxic mushrooms aids in ecological research and understanding the complex relationships between fungi and their environment. Mushrooms play a vital role in ecosystems, forming mutualistic relationships with plants, breaking down organic matter, and contributing to nutrient cycling. By studying their toxicity, scientists can gain insights into the evolutionary adaptations of mushrooms and their interactions with other organisms. Furthermore, this knowledge contributes to conservation efforts, helping identify and protect critical habitats associated with specific mushroom species.
In conclusion, the classification of mushrooms by their toxicity is of utmost importance for practical, medical, and ecological reasons. It ensures the safe consumption of edible mushrooms, helps treat mushroom poisoning, and provides valuable insights into the complex world of fungal ecology. As interest in mushroom foraging, culinary uses, and their potential therapeutic benefits continues to grow, accurate identification and understanding of their toxic properties are essential for both human health and ecological preservation.
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Frequently asked questions
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source.
There are around 14,000 species of mushrooms. Some common types include portobellos, cremini, baby bellas, shiitake, chanterelle, enoki, oyster, and morel.
Mushrooms are classified as fungi. While the agarics and boletes include most of the forms known as mushrooms, other groups such as hedgehog mushrooms and shelf fungi are also considered mushrooms by some.
No, mushrooms are neither plants nor animals. They are a type of fungus.
