Spring poison lobster

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Spring poison lobster
Spring poison lobster (Gyromitra esculenta)

Spring poison lobster ( Gyromitra esculenta )

Systematics
Subdivision : Real ascent mushrooms (Pezizomycotina)
Class : Pezizomycetes
Order : Cuplets (Pezizales)
Family : Giftlorchelverwandte (Discinaceae)
Genre : Poison laurel ( Gyromitra )
Type : Spring poison lobster
Scientific name
Gyromitra esculenta
( Pers  .: Fr. ) Fr.

The gyromitra esculenta ( Gyromitra esculenta , syn. Helvella esculenta ), also briefly morel , Frühlorchel or simply Giftlorchel called, is a type of fungi from the family of Giftlorchelverwandten . It is common in Europe and North America . General characteristics are the brain-like coiled hat, which has not only brown but also reddish tones, the narrow, hollow stem, which is fused with the hat at several points, and the smooth spores without apical caps. The mushroom is highly poisonous , but is used as an edible mushroom in various regions after appropriate preparation. Even then, poisoning cannot be ruled out.

features

Macroscopic features

The fruiting bodies of the spring poison loch are 5 to 12 cm high and 5 to 15, sometimes 20 cm wide. The hat is shaped like a brain and flattened irregularly. Its coloration is very variable: it can be ivory-white, orange, yellow-brown, ocher-brown, red-brown, dark brown to black-brown. The ridges and the edge of the partially hollow hat are connected to the stem at several points. The relatively short stem becomes 3 to 6 cm long and 1.5 to 3 cm thick. It is white to old pale yellowish white in color and the surface is finely sticky. It is rigid and heavily furrowed. Inside it is initially pithy and later hollow and chambered. The meat is waxy and fragile. The smell is pleasantly mushroom, the taste pleasant (but the mushroom is very poisonous raw!). The spore powder is cream.

  • Copy with a dark hat

  • Copy with a light hat

  • Young fruiting body

Microscopic features

Spores of the spring venomous lobster

The fruit layer ( hymenium ) is on the surface of the hat. The spores are elliptical, smooth, broadly rounded at the ends, without appendages or domes and are very variable in size: they measure 18-20-27-29 × (8.5) -9-12.5 (-13, 5) µm. They are colorless- hyaline and have one, rarely several, yellowish oil drops at each end. The asci are up to 350 µm long and 15-20 µm wide. They are inamyloid . There are 8 spores in each. The paraphyses are cylindrically shaped, branched and thickened at the tip and are 6–8 µm wide.

Species delimitation

Especially old and darkened specimens of the Giant Lorchel can look similar to the Spring Poison Lorchel. However, your hat is usually shaped a little differently and the stem is much thicker.
The similar Gyromitra caroliniana can be found in North America .

Gyromitra neuwirthii is very similar, if not conspecific - it is a little more delicate and occurs in the deciduous forest.

Gyromitra splendida cannot be separated macroscopically, but can be distinguished under the microscope by the differently shaped, fusoid spores with small, apical appendages.

Gyromitra anthracobia can also look deceptively similar, but may differ. a. due to the pelagic, tubular-hollow stem that has only grown at one point on the hat and the occurrence on burns.

The Tasmanian Lorchel ( Gyromitra tasmanica ), known from southern Europe, is very similar , especially since it also occurs in pine forests. The brim of your hat is not fused with the stem and the sturdy stem shows brown, fibrous spots on a white background. A mix-up with the microscope can be ruled out, as their spores have apical calottes at the ends.

Confusion with small or dark specimens of the equally poisonous Giant Lorchel ( G. gigas ) and the Gyromitra ticiniana , which in turn is difficult to distinguish, is also possible, but the hat of both species is less twisted and has less angular outgrowths.

The Gyromitra caroliana, which is widespread in North America, is much stronger, has a not brain-like twisted, but only wrinkled hat and is easily recognizable with the microscope by the reticulated spores with several apical thorns. Even macroscopically, there should be no confusion. Find reports from Europe are likely to be confused with the Zipfel-Lorchel ( Gyromitra fastigiata ).

It can also be confused with the very rare round-spore Lorchel ( G. sphaerospora ). It has an even, wrinkled, bent hat, the edge of which has not grown on the stem and its stem shows clear yellow tones and is often tinged pink or purple at the stem base. The round spores clearly identify the species. This species is similar to Gyromitra californica , which has a comparable wrinkled, wavy hat and also round spurs.

The bishop's cap ( G. infula ) also has a very distant similarity . However, she has a lobed, non-brain-like twisted hat, often with upturned folds and lighter colors. Its stem is more even, wrinkled. The fruiting bodies appear in autumn.

Inadvertently, the spring poison lobster was mistaken for the edible lobster ( Morchella esculenta ). The dining angler does not have a brain-like twisted hat, but a hat divided like a net by longitudinal and transverse strips; the structure is reminiscent of honeycombs .

Division into varieties

The spring poison lobster is divided into several varieties, such as: B .:

  • Gyromitra esculenta var. Alba Pilát - hat ivory white
  • Gyromitra esculenta var. Aurantiaca Benedix - hat orange
  • Gyromitra esculenta var. Bubaci (Velen.) J. Moravec - like the var. Esculenta, but spores larger: 25–30 (35) × 10.5–12.5 μm
  • Gyromitra esculenta var. Esculenta - hat dark red-brown to black-brown
  • Gyromitra esculenta var. Fulva J. Moravec - hat yellow-brown to fallow ocher-brown

Ecology and phenology

The spring poison lobster can be found in sandy pine forests , on clearcuts and in young hollows. It can also be found in landfills with wood waste or in ditches. It grows around stumps, on piled bark or wood waste and under brushwood. The growth is apparently favored by disturbed soil conditions. The fungus lives as a saprobiont , which was confirmed by the isotope ratio of 12 C to 13 C and 14 N to 15 N for the genus Gyromitra . It can be found in the colline to montane altitude range . The fruiting bodies are formed quite early in the year, from March to May, sometimes until June. They usually appear a few weeks before the morels and appear solitary to gregarious.

distribution

The spring poison lobster can be found in the Holarctic . In North America, it is widespread in the northern regions and montane areas. In Europe it occurs fairly evenly in the center and east, and possibly a little more frequently in the eastern areas. In Central Europe, the fungus is locally common and mainly found in the sandy areas of the lowlands.

meaning

etymology

The Latin generic name is derived from gŷros and gr. Mítra for "head bandage " or "miter". It refers to the cap-shaped, sweeping hats of the fruiting bodies. The name of the species from Latin ēsculentus means "edible" and arose from its earlier use as an edible mushroom, when the toxicity of the mushroom was not yet known. The German names refer to the early appearance of the year and the toxicity of the fruiting bodies. In the English-speaking world, the mushroom, like all types of Lorelels ( Gyromitra ), is often referred to as false morel ("false morel"). The name refers to the similarity to the real morels ( Morchella ).

Poisonous effect

General properties

Consumption of the spring poison lance can cause severe or even fatal poisoning. The symptoms that occur are known as Gyromitra syndrome and are very similar to those in the case of poisoning with death cap mushrooms ( Phalloides syndrome ). There are also similarities in the relatively long latency period and the two-phase appearance of the symptoms. Damage to the liver , functional disorders of the kidneys , decomposition of red blood cells ( hemolysis ) and impairment of the central nervous system occur. There may also be allergic reactions involved in the poisoning. The type of poisoning can be narrowed down by describing the appearance of the fruiting bodies and the time of appearance.

The consumption of raw or insufficiently heated fruit bodies leads to severe poisoning. When preparing the mushrooms, they are boiled several times, usually twice, and the cooking water is poured away. Even the resulting vapors should not be inhaled, as these too can lead to poisoning. For this reason, a cook who prepares the mushrooms but does not eat them himself may suffer poisoning, while people who eat the fruiting bodies have no symptoms afterwards. Well-dried fruit bodies are also considered edible. Gyromitrin is volatile and unstable, so that it escapes with prolonged cooking and drying. Poisoning occurs only rarely and mostly after consuming large amounts. Nevertheless, severe poisoning after consumption, especially in Eastern Europe, is not uncommon despite appropriate treatment during preparation. For this reason, the spring lobster is classified as deadly poisonous in German-speaking countries. Poisoning and also fatal effects cannot be ruled out when consuming the mushrooms. Consumption is therefore strongly discouraged for all forms of preparation. Experiments with mice also indicate a cancer-promoting effect, which is to be expected even with dried fruiting bodies.

The fungus is tolerated very differently within a family. This can lead to deaths, while comparable amounts can be enjoyed by other people without discomfort. One reason for this may also be the varying amounts of the ingredients in the fruit bodies. Another reason can be uneven heat exposure when cooking. The very different consequences for several people who ingest about the same amount of fruiting bodies and the same person with different meals is assumed to be that the amount of prepared mushrooms that does not cause symptoms and the amount that causes fatal poisoning is different differ very little. In addition, there is a presumption that after consumption, even appropriately pretreated mushrooms, antibodies are formed that cause a complex allergic reaction .

course

Depending on the amount and method of preparation of the mushrooms as well as the physical condition of the consumer, poisoning can range from slight to fatal. The latency period is around 6 to 12 hours, sometimes up to a day. At the beginning there is fatigue, bloating and nausea as well as headache and stomach ache. Severe vomiting and watery diarrhea follow . As a result, there is slight dehydration ( desiccosis ), a drop in blood pressure and cramps . Symptoms usually go away in 2 to 6 days. In the case of more severe poisoning, as with Phalloides syndrome, no symptoms can occur for a while. This is followed by the increasing damage to the liver. Hemolysis sometimes occurs . In addition, it can lead to disorders of the central nervous system . This causes restlessness, agitation , delirium , loud screams, muscle twitching, tonic-clonic seizures and dilation of the pupils possible. In severe cases of poisoning, death occurs as a result of circulatory collapse and respiratory arrest in a coma - often 3 to 4 days after eating the mushrooms.

Countermeasures

Up to about 6 hours after ingesting the mushrooms, it is possible to empty the stomach and intestines followed by the intake of activated charcoal . This binds remaining poison residues. The loss of water and the associated excretion of electrolytes are balanced out by infusions . The addition of vitamin B 6 and folic acid have a supportive effect . The liver is also treated. The administration of sedatives can alleviate the nervous impairments.

history

Spring poison laurels on the market in Helsinki
Prepared spring poison laurels
Postage stamp from the GDR with the spring poison leek

For a long time, the spring poison lobster was used as an edible mushroom after appropriate pre-treatment. Hence the Latin name of the species ( esculenta = German "edible"). At the beginning of the 20th century z. B. on the Munich Viktualienmarkt around 1.5 tons of the spring poison lobster sold annually. At that time, about 350 tons of this mushroom were imported from Poland. Despite the extensive consumption, poisoning was relatively rare.

The nature of the poison's effects has long been unclear. After several cases of illness occurred while working on missiles , these could be traced back to the fuel monomethylhydrazine . The symptoms after being poisoned with this fuel are similar to those after consuming poisonous lochs. It was later discovered that the gyromitrin contained in the mushrooms is broken down into monomethylhydrazine by stomach acid . Thus, the volatile and unstable properties of the toxins contained in the spring lobster were recognized, whereby the background of the processes occurring during the preparation became clear.

Although the mushroom has long been known to be poisonous, some people value it for consumption because of its aroma. To this day, the spring lobster is consumed on a large scale in Finland, for example. However, in Eastern Europe half of all serious poisoning results from the consumption of this mushroom, despite appropriate pretreatment. In western and southern Europe, cases of poisoning by the spring poison lobster are rare today, as they occur less frequently there and there are warnings against consumption. In Germany, the trade in the mushroom is prohibited. Due to the apparently good aroma, attempts are now being made to find and use mushroom strains with the lowest possible gyromitrine content.

Despite a dangerous translation error, a cookbook with a recipe for a Lorchel potato salad has been sold in Finland for years. There was no reference in the book to the need to boil and rinse the mushroom meat twice for safe enjoyment, because the English-language original was a morel potato salad.

The writer Hubert Fichte describes his own poisoning .

ingredients

The ingredient gyromitrin is responsible for the poisonous effects of the spring lobster.

At the end of the 19th century, an oily substance called "helvellic acid" was isolated from the spring poisonous lobster and held responsible for its toxicity, but this was refuted at the end of the 1960s. In 1967, the substance responsible for poisoning, gyromitrine, was discovered by two German scientists. It is the hydrazine derivative N -methyl- N -formylacetaldehyde hydrazone. The toxic effect is also caused by its breakdown products, v. a. caused the methylhydrazine .

The lethal dose for gyromitrin in humans is around 20 to 50 mg per kilogram of body weight. The toxicity of methylhydrazine is higher at 5 to 8 mg per kilogram of body weight. For children, the doses are about half as high, for gyromitrin 10 to 30 mg per kilogram of body weight. Different people can react very differently to certain amounts of gyromitrin, which are probably due to genetic metabolic differences. Spring poison lobsters contain around 60 to 320 mg gyromitrin per kilogram of fresh mushroom.

Octenol determines the taste of the spring lobster.

The information on the gyromitrin content in the older literature is i. d. Usually too high because a non-specific titration method was used to determine it. Well-dried fruit bodies contain up to 3 mg gyromitrin per kilogram. The proportion of methylhydrazine is 0.1 to 0.2 percent for freshly dried mushrooms and 0.03 percent after 6 months of storage. Monomethylhydrazine is soluble in water and has a boiling point of 87 ° C. About 99.5 percent of it evaporates during cooking.

The compound 1-octen-3-ol plays a key role in the aroma of the spring poison lobster . It is believed to be the cause of the mushroom's special taste.

literature

  • Josef Breitenbach, Fred Kränzlin (Ed.): Mushrooms of Switzerland. Contribution to knowledge of the fungal flora in Switzerland. Volume 1: Ascomycetes (Ascomycetes). Mykologia, Luzern 1981, ISBN 3-85604-010-2 .
  • Jürgen Guthmann, Christoph Hahn, Rainer Reichel: Pocket dictionary of mushrooms in Germany. A competent companion for the most important species . 1st edition. Quelle & Meyer, Wiebelsheim 2011, ISBN 978-3-494-01449-4 .

Individual evidence

  1. ↑ a b c d e f g h i j k l Nicolas van Vooren, Pierre-Arthur Moreau: Essai taxinomique sur le genre Gyromitra Fr. sensu lato (Pezizales) 1. Le genre Gyromitra Fr., sous-genre Gyromitra . In: Ascomycete.org . tape 1 , no. 1 , April 2009, p. 7-14 .
  2. ↑ a b c d P.W. Crous et al .: Fungal Planet description sheets: 716-784 (Fungal Planet Sheet 732) . In: Persoonia . tape 40 , 2018, p. 240–393 , doi : 10.3767 / persoonia.2018.40.10 .
  3. ↑ a b E.H. Benedix: Species and genus boundaries in higher Discomycetes, III . In: Cultivated Plant . tape 17 , 1969, p. 253-284 .
  4. ↑ a b Rose Marie Dähncke : 1200 mushrooms. Determine easily and safely . Weltbild, Augsburg 2012, ISBN 978-3-8289-3112-1 , p.  1106 .
  5. ^ Norbert Griesbacher: Mushroom search in Bavaria. Collect, identify and process local edible mushrooms, reliably identify poison mushrooms! 1st edition. SüdOst Verlag, Regenstauf 2018, ISBN 978-3-95587-739-2 , p. 198 .
  6. ^ Gyromitra esculenta (pers.) Fr. - False Morel. In: First Nature. Retrieved May 19, 2013 (2011–2013).
  7. ^ Jiří Moravec: Revision of the type of Gyromitra bubaci and the problem of ascospore size of Gyromitra esculenta (Discomycetes) . In: Česká Mykologia . tape 40 , no. 1 , 1986, pp. 11-18 .
  8. ↑ a b c Andreas Bresinsky, Helmut Besl: Poison mushrooms. A handbook for pharmacists, doctors and biologists . Wissenschaftliche Verlagsgesellschaft, Stuttgart 1985, ISBN 3-8047-0680-0 , p. 67 .
  9. ^ Nicolas van Vooren, Pierre-Arthur Moreau: Essai taxinomique sur le genre Gyromitra Fr. sensu lato (Pezizales) 3. Le genre Gyromitra Fr., sous-genre Discina . In: ascomycete.org . tape 1 , no. 2 , 2009, p. 3-13 .
  10. ^ A b Nicolas van Vooren, Pierre-Arthur Moreau: Essai taxinomique sur le genre Gyromitra Fr. sensu lato (Pezizales). 4. Le genre Gyromitra Fr., sous-genre Caroliniana . In: ascomycete.org . tape 1 , no. 2 , 2009, p. 15-20 .
  11. ^ A b Nicolas van Vooren, Pierre-Arthur Moreau: Essai taxinomique sur le genre Gyromitra Fr. sensu lato (Pezizales). 6. Le genre Pseudorhizina Jacz. In: ascomycete.org . tape 1 , no. 3 , 2009, p. 15-16 .
  12. ↑ a b Svengunnar Ryman, Ingmar Holmåsen: Mushrooms. Over 1,500 species of mushrooms are described in detail and photographed in their natural surroundings . Bernhard Thalacker, Braunschweig 1992, ISBN 3-87815-043-1 , p. 612 .
  13. ^ Michael Kuo: Gyromitra californica . In: MushroomExpert.Com. June 2012, accessed on May 20, 2013 .
  14. ↑ Sven Gunnar Ryman, Ingmar Holmåsen: mushrooms. Over 1,500 species of mushrooms are described in detail and photographed in their natural surroundings . Bernhard Thalacker, Braunschweig 1992, ISBN 3-87815-043-1 , p. 611 .
  15. ↑ Erik A.Hobbie, Nancy S. Weber, James M.Trappe: mycorrhizal vs saprotrophic status of fungi: the isotopic evidence . In: New Phytologist . tape 150 , 2001, p. 601-610 .
  16. ↑ a b Ewald Gerhardt: FSVO manual mushrooms . 4th edition. BLV, Munich 2006, ISBN 3-8354-0053-3 , p. 608 .
  17. ^ Michael Kuo: Gyromitra esculenta . In: MushroomExpert.Com. June 2012, accessed May 17, 2013 .
  18. ↑ Ewald Gerhardt: BLV determination book mushrooms . Weltbild, Augsburg 2003, ISBN 3-8289-1673-2 , p. 180 .
  19. ↑ Hans E. Laux: The great cosmos mushroom guide. All edible mushrooms with their poisonous doppelgangers . Kosmos, Stuttgart 2010, ISBN 978-3-440-12408-6 , pp. 664 .
  20. ↑ Bruno Hennig, Hanns Kreisel, Edmund Michael: The most important and most common mushrooms with special consideration of the poison mushrooms . In: Handbook for mushroom lovers . 5th edition. tape 1 . VEB Gustav Fischer, Jena 1983, p. 380 .
  21. ↑ a b Helmut Genaust: Etymological dictionary of botanical plant names . 3. Edition. Nikol, Hamburg 2012, ISBN 978-3-86820-149-9 , pp. 277 (reprinted 1996).
  22. ↑ a b c d e Ted Blackwell: But it's not Rocket Science! The Tale of Gyromitra . (PDF) In: News Sheet No 15. Herefordshire Fungus Survey Group, 2008, p. 13 f. , accessed on May 20, 2013 .
  23. ^ A b c Jürgen Guthmann, Christoph Hahn, Rainer Reichel .: Pocket dictionary of mushrooms in Germany. P. 133.
  24. ↑ René Flammer, Egon Horak: Poison mushrooms - mushroom poisons. Mushroom poisoning. A reference work for doctors, pharmacists, biologists, mycologists, mushroom experts and mushroom pickers . Schwabe, Basel 2003, ISBN 3-7965-2008-1 , p. 150 .
  25. ^ A b Lutz Roth, Hanns Frank, Kurt Kormann: Poison mushrooms, mushroom poisons. Molds - Mycotoxins - Occurrence - Ingredients - Fungal allergies - Food poisoning . Reprint of the 1989 edition. 1st edition. Nikol, Hamburg 1990, ISBN 3-933203-42-2 , pp. 71 .
  26. ↑ a b c d e f g Guthmann et al .: Pocket dictionary of mushrooms in Germany. P. 134.
  27. ↑ Cookbook with a poisonous recipe sold in Finland for years . In: News on Vorarlberg Online . June 30, 2010, accessed May 19, 2013 .
  28. ↑ Hubert Fichte: Note on Lorchel poisoning and on “A little man stands in the forest”, in: Ethnomedizin II. 1/2 (1972/73), pp. 157–161.
  29. ↑ a b c d e f g Guthmann et al .: Pocket dictionary of mushrooms in Germany. P. 135.
  30. ↑ a b J. J. Kleber, Th. Zilker: Gyromitra syndrome . In: toxinfo.org. 2000, accessed May 22, 2013 .

Web links

Commons : Spring poison laurel ( Gyromitra esculenta )  - album with pictures, videos and audio files