Mycenae

Mushroom season is always perceived by physicians with apprehension. The infectious diseases departments are almost overcrowded, and cases of domestic poisoning haunt the duty teams. Not only mushroom pickers who cannot recognize a poisonous mushroom suffer. Absolutely everyone who buys mushrooms in the market or places of spontaneous trade is under threat.

One of the culprits of the most terrible poisoning is mycena. Representatives of the genus look very tolerable and can easily pass for a useful edible mushroom. Where do mycenae grow, how to recognize a dangerous mushroom and what to do in case of poisoning?

General characteristics

Mycena is a genus of fungi that belongs to the Ryadovkovy family (Tricholomataceae). The name Mycena has Latin roots. It is this type of fungi that is classified as saprotrophs (reducers). What does it mean? Decomposers are living organisms that destroy the dead remains of other living beings. Saprotrophs convert residues into inorganic and simple organic compounds. It is important to note that in the process of destruction, mycenae do not leave solid indigestible residues (excrement).

Fungi return mineral salts back to the soil and water so that the next links in the food chain (producers or autotrophs) gain access to “food” and complete the biotic cycle. No ecosystem could function well without decomposers. During 2 billion years of evolution, the first ecosystems developed without consumers, but they could not have given out the modern type of development without the participation of saprotrophic organisms.

Description of the mushroom

Mycenae are characterized by a conical, less often bell-shaped cap. Mushrooms are miniature, the cap diameter rarely exceeds a few centimeters, but non-standard wide eukaryotes also come across. The foot is thin and very sensitive. It is this part of the fruiting body that is the most vulnerable. Most Mycenae are painted in dull dark shades like gray or deep brown. But there are also bright varieties that immediately attract the attention of both predators and humans.

The hymenophore of the fungus is lamellar. Hymenophore – one of the parts of the fruiting body, on the surface of which a thin layer of spores – hymenium is concentrated. The larger and better developed the hymenophore, the more spores a eukaryote can produce. In mycenae, this part of the fruiting body is covered with adherent plates. These are outgrowths that form on the surface of the tissues of the fungus and connect the fruiting body with the cap. The plates diverge radially from the stem. In some cases, they diverge from the place of attachment to the ground of a sitting hat. The spore powder, which is enclosed in these plates, is colored white.

Classification features

A complete list of fungal species was provided by EOL and the 1965 monograph North American species of Mycena by the English mycologist Alexander Hanchett Smith.

Brief information about EOL

EOL (Encyclopedia of Life) is an online encyclopedia that contains information about all biological species that exist or have existed on Earth. The first articles of the encyclopedia were published on February 26, 2008. The resource is constantly updated and developed in collaboration with specialists from a particular field. In total, more than 2 million articles have been published in EOL. They concentrate not only textual information, but graphics, images, video and audio materials.

The project is estimated at more than 110,5 million US dollars. Grants for the creation of the resource were allocated by various American organizations, including the MacArthur Foundation and the Alfred Sloan Foundation. EOL leaders include Harvard University, the Field Museum of Natural History, Kew Royal Botanic Gardens, London’s National Museum of Natural History, and the Missouri Botanic Garden. The project is designed for 10 years, its completion falls on 2017. By this time, the leaders plan to create the largest and most complete database of existing biological species.

How are Mycena species different?

Some species can be distinguished with the naked eye, some differ only by microscopic features. Mycologists say that the main factor for classification is the size and concentration level of the poison. The best known poisonous mushrooms are Mycena pura and Mycena cyanorrhiza. In the first case, the danger to humans and other living beings is muscarine, in the second – psilocybin.

Muscarine is an alkaloid found in some mushrooms. The substance is able to selectively excite certain receptors and nerves. The ingestion of a component into the body provokes the development of the so-called “muscarinic syndrome”. The syndrome is characterized by increased salivation, severe incessant vomiting, diarrhea, constriction of the pupils, impaired functionality of the organs of vision, and increased peristalsis. In severe cases, the substance provokes pulmonary edema, complicates the processes of inhalation and exhalation. A dosage of 0,525 grams is fatal to the human body (about 4 kilograms of poisonous mushrooms). Muscarine is used in experimental scientific research.

The structure of psilocybin is very similar to serotonin (a strong neurotransmitter). Serotonin refers to biologically active substances and is responsible for the transmission of impulses between neurons. The use of psilocybin in large quantities affects norepinephrine receptors and is equated to a narcotic effect. Scientists compare the effects of psilocybin to a short LSD trip. The only difference is that psilocybin provokes excessive emotionality and the maximum “naturalness” of what is happening. The effect of the narcotic substance can last from 4 to 7 hours. In some countries, the substance is included in the list of prohibited drugs.

Among mycenae, there are conditionally edible species, but they are so small that a person rarely uses them for food. In total, the genus unites about 500 species that grow in different parts of the world. About 60 species grow on the territory of the former Soviet Union.

The most popular representatives of the genus

From a gastronomic point of view, absolutely all mycenae are uninteresting. Some belong to the group of poisonous eukarytes, others are conditionally edible. Doctors and scientists advise not to risk your own health and eat only proven, high-quality and processed mushrooms.

But some members of the family are still interested in the scientific community. Mycologists pay special attention to 3 types of mycenae: clear, pink and sticky.

Net

This unique mushroom is found almost all over the globe. Mycologists say that pure mycena can grow both in Greenland and in Africa, without experiencing, at the same time, any difficulties in development. For a long time, the mushroom was classified as edible. After frequent confirmed cases of poisoning, scientists reconsidered their opinion and called mycena pure, slightly poisonous eukaryote. Moreover, psychotropic compounds were found in the composition of the fungus, which worsened the already precarious position of the mycena. To the category of “weakly poisonous” was added another “weakly hallucinogenic”.

How to recognize a mushroom?

1. The cap develops in the shape of a bell, as it grows, it becomes noticeably convex and voluminous. The average diameter is from 2 to 4 centimeters. Along the edge of the cap are characteristic notches.
2. The color palette of the hat is as diverse as possible. It can be purple, blue, gray and pale pink.
3. The plates on the hymenophore are painted in a pale lilac color, sometimes the shade duplicates the hat. The plates are massive and rare.
4. The fracture of the pulp is characterized by a light lilac color.
5. Experts say that the taste of the mushroom is very similar to radish. But eating the product is strictly prohibited. At best, this will lead to intestinal upset, at worst, to hospitalization.
6. The eukaryotic stalk is thin, smooth, shaped like a cylinder. Inside, part of the fruiting body is hollow, painted in the color of the cap.
7. Mycena pure grows on fallen needles and leaves. Fruiting from June to September.

Pink

The mushroom attracts attention with a neat pink hat. As it grows and develops, the bright color becomes paler and gradually turns into gray. Bright pink hats, in the middle of brown-dirty sheets and soil, immediately attract the attention of humans and predators. Eukaryotes grow in forests, among old fallen leaves. Most often, pink mushroom chooses forests of mixed and deciduous types.

The composition of mycena includes the poisonous component muscarine, which determines the specific effects of the fungus on the body. It is strictly forbidden to eat such a product, in especially severe cases it leads to death.

How to recognize a mushroom?

1. The characteristic pink shade of the hat.
2. It develops both singly and in whole species groups.
3. Grows in the southern regions. Fruiting from May to November.
4. Most often it develops under oak and beech.
5. The pulp has a neutral smell, on a break it is painted white.
6. The cap is smooth, without characteristic notches or bulges.
7. The cap of the pink mushroom never exceeds 3 centimeters in diameter. The center of the cap is decorated with a small tubercle, and the edges can be wrapped in any direction.
8. Mycena plates are painted in a light pink pastel shade, large, located close to each other.
9. The eukaryote emits a faint smell of radish.
10. The leg is smooth on the outside, hollow inside, painted white.

Sticky (sticky)

Initially, the cap develops in the shape of a bell. As it matures, it settles and increases in breadth. A small smooth tubercle forms in the central part of the cap. Stripes branch out radially around it. The edge of the cap is dotted with uneven scars.

How to recognize a mushroom?

1. The cap is about 2-3 inches in diameter.
2. The surface is smooth, glossy, covered with a thin mucous layer.
3. Immature eukaryotes are grayish brown. Mature Mycenae acquire a yellow tint and small red spots.
4. Mushroom plates are thin, narrow, often fused with each other.
5. The leg is high, rigid and rounded. Its height is about 6 centimeters, diameter – 0,2 centimeters. The surface of the leg is smooth, at the base it is overgrown with a specific fluff. The color of the legs can change its color. When pressed, it becomes reddish, in a calm state it is colored with a bright lemon tint.
6. The flesh is brittle, gray and very thin. A faint putrid odor emanates from it.
7. It grows in spruce, coniferous forests. It prefers to develop near massive stumps, next to tree roots, on a litter of needles and leaves. Fruiting from May to September.

What you need to know about mushroom poisoning

symptomatology

The first symptoms may appear 2-3 hours after eating. That is why many take the symptoms of poisoning for a common ailment.

An ambulance must be called in case of:

• excessive persistent nausea and vomiting;
• severe cutting pains in the abdominal cavity;
• a sharp increase in body temperature;
• uncharacteristic decrease in heart rate;
• sensation of coldness and twitching in the limbs;
• the development of delirium, hallucinations, states that border on insanity.

First aid

Call a doctor immediately. Before the arrival of the duty brigade, it is necessary to carry out some manipulations. A person who experiences symptoms of poisoning should go to bed and rest. It is necessary to limit any physical activity so as not to aggravate the symptoms. Try to provide the victim with plenty of fluids. Ordinary filtered water, chilled strong tea is best. In parallel, activated charcoal can be offered to the victim in order to start the process of cleansing and recovery in advance.

Often, relief comes 1-2 days after contacting the doctor. In severe cases, treatment may take several weeks.