Food morel

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Food morel
Table morel (Morchella esculenta agg.)

Table morel ( Morchella esculenta agg.)

Systematics
Subdivision : Real ascent mushrooms (Pezizomycotina)
Class : Pezizomycetes
Order : Cuplets (Pezizales)
Family : Morel relatives (Morchellaceae)
Genre : Morels ( Morchella )
Type : Food morel
Scientific name
Morchella esculenta
( L  .: Fr. ) Pers.

The table or round morel ( Morchella esculenta ) is a type of hose fungus ( Ascomycota ) from the family of the morel relatives (Morchellaceae). In spring it develops large fruiting bodies with a hat and stalk with a honeycomb hat in yellowish, grayish or brownish tones in shades from pale to brown. It is a very popular edible mushroom with a high recognition value. It is also traded dry.

features

The edible morel forms fruit bodies up to 12 centimeters high and 2 to 8 centimeters wide, divided into a hat and stem (complex apothecien ). They are sometimes found individually, but more often in groups on the floor.

The young fruiting body is a dense, grayish sponge with lighter ribs and expands into a large, honeycomb sponge.

The hat is then rounded ovoid, sometimes frustoconical and typically 2 to 10 centimeters high. Its surface is colored in shades of brown, yellow and gray from pale brownish-cream to light, (gray) yellow to brown. It is structured irregularly like a honeycomb. The large pits are rounded and irregularly arranged and separated from each other by sterile ribs. The edges of the ribs are usually no darker than the pits and their outline is somewhat oval, sometimes obtuse conical with a rounded top or more elongated. The bottom of the pits is wrinkled. The hat is fused with the stem at the bent-down edge and forms a continuous cavity. It is rough and grainy on the inside.

The 2 to 9 centimeters high and 2 to 5 centimeters thick stalk is also hollow and straight or often club-shaped or thickened at the base. Its surface is structured from white to pale or (pale) yellow, wrinkled and grainy-grainy. With age it can have brownish spots at the base.

The meat is fragile in the hat area and tough in the handle. It smells and tastes pleasant.

The spores range in mass from white to cream to light yellow, although a spore powder print can be difficult to obtain due to the shape of the fruit body.

The edible morel is very diverse; some of the various forms have been described in the literature as separate species and subspecies.

Microscopic features

Eight spores form in asci that line the pits - the ribs are sterile. They are ellipsoidal, smooth, thin-walled, translucent ( hyalinity ), almost colorless, light yellow and measure 17.5 to 21.9 by 8.8 to 12 micrometers . The translucent asci are cylindrical in shape and measure 223 to 300 by 19 to 20 micrometers. The paraphyses are filamentous, cylindrical, 5.8 to 8.8 micrometers thick and also hyaline.

The stem's hyphae are interwoven, hyaline, and 5.8 to 9.4 micrometers thick. The superficial hyphae are swollen, spherical to pear-shaped, 22 to 44 micrometers thick and covered by a network of interwoven, 11 to 16.8 micrometers thick hyphae with curved, cylindrical hyphae ends.

development

Fruit bodies have been successfully grown in the laboratory. Ronald D. Ower was the first to describe the developmental stages of tubular mushrooms grown under controlled conditions. This was followed by detailed cytological studies by Thomas J. Volk and Thomas J. Leonard (1989, 1990). To investigate the life cycle, they followed the development of the Ascoma in fruit in relation to tuberous begonias ( Begonia × tuberhybrida ), from very small plants to fully developed fruiting bodies.

The development of young fruiting bodies begins as a dense knot of fungal threads when suitable moisture and nutrient conditions have been achieved. There are hyphae nodes in the ground that are cup-shaped for a while, later emerge from the ground and develop into a stalked fruiting body. In the further development, the fruit layer forms convex with the asci turned outwards. Because of the uneven growth of the surface of the hymenium, it folds into the many ribs and depressions, resulting in the spongy or honeycomb-like appearance.

Species delimitation

The edible morel is probably the best-known morel. In contrast to Morchella angusticeps and their relatives, the hats are brightly colored during the entire development; especially the ribs, which remain paler than the pits.

Morchella crassipes is sometimes confused with the edible morel. According to Smith (1975) they are separate species, with young forms of Morchella crassipes being difficult to distinguish from the edible morel. The two are similar in color, with Morchella crassipes being larger, often having narrow ribs, and sometimes having an enlarged, longitudinally furrowed stem base.

Morels have also been confused with stink morels , which have a volva at the base of the stem and are coated with gleba , a slimy, putrid-smelling spore mass.

The fruiting bodies of the English-speaking world as "false morel" designated helvella have headers ( "caps") with irregularly lobed structures instead of the alveolar ridges Pit structure and without continuous cavity. The poisonous spring lobster is usually much darker in color and has a brain-shaped twist.

ecology

Drawing by Albin Schmalfuß, 1897

Habitat

The edible morel grows as a soil decomposer in a variety of habitats. It lives in forests ( deciduous forests , alluvial forests ), orchards, gardens and shrubbery, and sometimes on recently burned areas and excavated soils. It prefers humus-rich, calcareous (basic) soils, but sometimes it also grows on sandy and acidic soils. It likes to grow under various deciduous trees , including often ash trees and sometimes fruit trees. A mycorrhiza binding to the fine roots of these woody plants is denied, however.

David Arora notes that the fruiting bodies are regularly found in large numbers around the trunks of dying elms that are affected by Dutch elm disease.

Fruiting period

The fungus usually gives fruit for a short period in early spring, in Central Europe from April to June. In North America, it is sometimes referred to as "may mushroom" because it is fruiting regularly during this month. However, depending on the weather, the fruiting time varies locally from February to July. In locations with multiple species, it is typically the last morel species to bear fruit. For example, in northern Canada and in cooler mountain areas, morels do not appear until June. It has been suggested that the early fruiting season was based on the ability to grow at low temperatures to avoid competition with other species, which was later supported in experiments by the correlation of spore germination and soil temperatures.

distribution

The fungus is found at least in Europe, North and South America (namely Brazil). It is absent in higher mountain areas. It is widespread in North America, but particularly common in eastern North America and the Midwest. It is widespread in Central Europe, but also rare or absent locally. In Germany, like all species of the genus Morchella , it is protected under the Federal Species Protection Ordinance.

meaning

The species was declared a mushroom of the US state of Minnesota and was the first mushroom with such a status.

Culture

Morel mycelium can be cultivated without problems and is commercially available.

Because of the expensive fruiting bodies, several cultivation attempts have been made. In 1901 Ch. Repin reported on fruiting bodies from cultures set up in flowerpots in a cave nine years earlier. Even so, commercial attempts at culture were only partially successful.

use

Harvested morels

Morels are very popular edible mushrooms. They are offered for sale dried and locally also traded fresh during the season. Like all morels, the edible morel is among the most expensive of all edible mushrooms . Morels are under nature protection in Germany and may only be collected in small quantities for personal use.

Raw fruit bodies contain the gastrointestinal irritant, likely carcinogenic poison hydrazine , but pre-cooking or blanching eliminates it. Old fruiting bodies showing signs of rot could be poisonous. In a single case in Germany, six people were reported to have neurological effects 6 to 12 hours after eating sea morels . These included ataxia and visual impairment and lasted for up to a day before disappearing with no lasting effects. In Morchelfruchtkörpern from some old orchards is contaminated find the (in North America, especially in the 1920s to the 1950s) to the 1960 common lead - and arsenic insecticide lead arsenate (PbHAsO 4 ), which have already led to at least one heavy metal toxicity.

The hats can also be strung and dried in the sun, which should concentrate the taste. An investigation determined the following main nutritional components (as proportions in dry matter ): 38% carbohydrates , 32.7% protein , 17.6% fiber , 9.7% ash and 2% fats .

Bioactive compounds

Both the fruiting bodies and the mycelia of the common morel contain an unusual amino acid , cis -3-amino- L- proline; this amino acid does not appear to be bound to protein. Except in the edible morel, an occurrence is only known in the pointed morel ( Morchella conica ) and Morchella crassipes .

Medicinal properties

Polysaccharides from the mycelium of the common morel are included as active ingredients in a number of drugs that support the immune system and inhibit tumor growth. Laboratory experiments with rodent models suggest that the polysaccharides from the morel fruit bodies have several medicinal properties, including anti- tumor effects, immunomodulatory properties, fatigue resistance, and antiviral effects. The polysaccharides in the mycelia of the seahorn have a stronger antioxidant activity than α- tocopherol (vitamin E).

The fungus is listed in the IUCN National Register of Medicinal Plants in Nepal .

Morel is used in traditional Chinese medicine to treat indigestion , excess sputum and shortness of breath.

Industrial applications; Solid fermentation

The solid-state fermentation (English: solid-state fermentation, SSF) is an industrial process for the production of enzymes and for the finishing of foods, especially oriental foods. SSF is a process in which an insoluble substrate is fermented with sufficient moisture but without unbound water. In contrast to the fermentation of liquid phases, SSF does not require complex fermentation control and offers many advantages over submerged liquid fermentation. The edible morel shows promise in decomposing starch and improving the nutritional value of cornmeal in solids fermentation.

Mycelium from the edible morel can bind to and inhibit furocoumarins , substances from grapefruit that inhibit the human enzyme cytochrome P450 and are responsible for the interaction between grapefruit and psychoactive substances .

Systematics and taxonomy

The species was first described scientifically as Phallus esculentus in the work " Species Plantarum " published by Carl von Linné in 1753 . The assignment of the species to the genus Morels ( Morchella ), which is still valid today , was published in 1801 by Christian Hendrik Persoon . The Swedish mycologist Elias Magnus Fries is the author of the sanction .

Several common names qualify this type of morel based on the color (s) of the fruiting body - for example, as “yellow” (in English) or “gray” morel. Other English-language names distinguish them as "ordinary" ("common"), "real" or "yellow" or "sponge" morel ("sponge"). In addition to morel, it is also known locally as "Molly Moocher" (in West Virginia ), "haystack" and "dryland fish". In Nepal it is known as Guchi chyau .

The epithet "esculenta" is a Latin adjective and means "edible". Different varieties are described, including var. Rotunda (Persoon), the edible or round morel, and var. Vulgaris ( Boudier ), the common morel.

Web links

Commons : Edible Morel  - Collection of Images

swell

  • Hans E. Laux: The great cosmos mushroom guide. All edible mushrooms with their poisonous doppelgangers. Franckh-Kosmos, Stuttgart 2001, ISBN 3-440-08457-4 .
  • 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 .
  • Andreas Gminder: manual for mushroom pickers. Identify 340 species of Central Europe with certainty . Franckh-Kosmos Verlag, Stuttgart 2008, ISBN 978-3-440-11472-8 , pp. 344 .

Individual evidence

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  2. ↑ a b c WC Roody: Mushrooms of West Virginia and the Central Appalachians . University Press of Kentucky, Lexington, Kentucky 2003, ISBN 0-8131-9039-8 , pp. 485 ( books.google.com ).
  3. ↑ a b c IR Hall: Edible and Poisonous Mushrooms of the World . Timber Press, Portland, Oregon 2003, ISBN 0-88192-586-1 , pp. 239-242 .
  4. ↑ HME Schalkwijk-Barendsen: Mushrooms of Western Canada . Lone Pine Publishing, Edmonton 1991, ISBN 0-919433-47-2 , pp. 381-82 .
  5. ↑ a b J. Ammirati, JA Traquair, PA Horgen: Poisonous Mushrooms of Canada . Fitzhenry & Whiteside in cooperation with Agriculture Canada, 1985, ISBN 978-0-88902-977-4 , pp. 287-288 .
  6. ^ R. Ower: Notes on the development of the morel ascocarp: Morchella esculenta . In: Mycologia . 74, No. 1, 1982, pp. 142-44. JSTOR 3792639 . doi : 10.2307 / 3792639 .
  7. ↑ Thomas J. Volk, Thomas J. Leonard: Experimental studies on the morel. I. Hetrokaryon formation between mono ascosporous strains of Morchella . In: Mycologia . 81, No. 4, 1989, pp. 523-31. JSTOR 3760127 3760127 . doi : 10.2307 / 3760127 .
  8. ↑ Thomas J. Volk, Thomas J. Leonard: Cytology of the life-cycle of Morchella . In: Mycological Research . 94, 1990, pp. 399-406. doi : 10.1016 / S0953-7562 (09) 80365-1 .
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  17. ↑ Edmund Michael, Bruno Hennig, Hanns Kreisel: The most important and most common mushrooms with special consideration of the poisonous mushrooms . In: Handbook for mushroom lovers . tape 1 . VEB Gustav Fischer Verlag, Jena, 192. Edible Morel, Round Morel, p. 380 .
  18. ↑ Minnesota State Symbols: Minnesota State Mushroom . Minnesota Legislature . Retrieved June 13, 2011.
  19. ↑ 2010 Minnesota Statutes: 1,149 State Mushroom . Retrieved June 13, 2011.
  20. ↑ Jeng-Leun Mau, Chieh-No Chang, Shih-Jeng Huang, Chin-Chu Chen: Antioxidant properties of methanolic extracts from Grifola frondosa , Morchella esculenta and Termitomyces albuminosus mycelia . In: Food Chemistry . 87, No. 1, 2004, pp. 111-18. doi : 10.1016 / j.foodchem.2003.10.026 .
  21. ↑ a b Jie Gang, Yitong Fang, Zhi Wang, Yanhong Liu: Fermentation optimization and antioxidant activities of mycelia polysaccharides from Morchella esculenta using soybean residues . In: African Journal of Biotechnology . tape 12 , no. 11 , March 2013, p. 1239–1249 , doi : 10.5897 / AJB12.1883 (English, academicjournals.org ).
  22. ↑ Ch. Repin: La culture de la Morille . In: Revue générale des sciences pures et appliquées . 12, 1901, pp. 595-96. Retrieved March 21, 2010.
  23. ^ R. Pfab, B. Haberl, J. Kleber, T. Zilker: Cerebellar effects after consumption of edible morels ( Morchella conica , Morchella esculenta ) . In: Clinical Toxicology . 46, No. 3, 2008, pp. 259-60. doi : 10.1080 / 15563650701206715 . PMID 18344109 .
  24. ↑ Elinoar Shavit, Efrat Shavit: Lead and Arsenic in Morchella esculenta Fruitbodies Collected in Lead Arsenate Contaminated Apple Orchards in the Northeastern United States: A Preliminary Study in: FUNGI Magazine, Volume 3: 2, Spring 2010
  25. ↑ M. Wahid, A. Sattar, S. Khan: Composition of wild and cultivated mushrooms of Pakistan . In: Mushroom Journal for the Tropics . 8, No. 2, 1988, pp. 47-51.
  26. ↑ S.-I. Hatanaka: A new amino acid isolated from Morchella esculenta and related species . In: Phytochemistry . 8, No. 7, 1969, pp. 1305-08. doi : 10.1016 / S0031-9422 (00) 85571-5 .
  27. ↑ M. Moriguchi, S.-I. Sada, S.-I. Hatanaka: Isolation of cis -3-amino-L-proline from cultured mycelia or Morchella esculenta . In: Applied and Environmental Microbiology . 38, No. 5, 1979, pp. 1018-19. PMID 16345456 . PMC 243624 (free full text).
  28. ↑ CJG Duncan, N. Pugh, DS Pasco, SA Ross: Isolation of a galactomannan that enhances macrophage activation from the edible fungus Morchella esculenta . In: Journal of Agricultural and Food Chemistry . 50, No. 20, 2002, pp. 5683-85. doi : 10.1021 / jf020267c . PMID 12236698 .
  29. ↑ B. Nitha, KK Janardhanan: Aqueous-ethanolic extract of morel mushroom mycelium Morchella esculenta , protects cisplatin and gentamicin induced nephrotoxicity in mice . In: Food and Chemical Toxicology . 46, No. 9, 2008, pp. 3193-99. doi : 10.1016 / j.fct.2008.07.007 . PMID 18692113 .
  30. ↑ N. Rotzoll, A. Dunkel, T. Hofmann: Activity-guided identification of (S) -malic acid 1-OD-glucopyranoside (morelid) and gamma-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of morel mushrooms ( Morchella deliciosa Fr.) . In: Journal of Agricultural and Food Chemistry . 53, No. 10, 2005, pp. 4149-56. doi : 10.1021 / jf050056i . PMID 15884853 .
  31. ↑ SP Water: Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides . In: Applied Microbiology and Biotechnology . 60, No. 3, 2002, pp. 258-74. doi : 10.1007 / s00253-002-1076-7 . PMID 12436306 .
  32. ↑ Mahfuz Elmastas, Ibrahim Turkekul, Lokman Ozturk, Ilhami Gulcin, Omer Isildak, Hassan Y. Aboul-Enein: Antioxidant activity of two wild edible mushrooms ( Morchella vulgaris and Morchella esculanta ) from North Turkey . In: Combinatorial Chemistry & High Throughput Screening . 9, No. 6, 2006, pp. 443-48. doi : 10.2174 / 138620706777698544 .
  33. ↑ Nevcihan Gursoy, Cengiz Sarikurkcu, Mustafa Cengiz, M. Halil Solak: activities antioxidant, metal contents, total phenolics and flavonoids of seven Morchella species . In: Food and Chemical Toxicology . 47, No. 9, 2009, pp. 2381-88. doi : 10.1016 / j.fct.2009.06.032 . PMID 19563856 .
  34. ↑ a b National Register of Medicinal Plants . IUCN-the World Conservation Union: His Majesty's Government, Ministry of Forest and Soil Conservation, 2000, ISBN 978-92-9144-048-1 , pp.  61 ( books.google.com ).
  35. ↑ J. Ying, X. Mao, Q. Ma, Y. Zong, H. Wen (1987). Icones of Medicinal Fungi from China . Y. Xu, Trans .; Science Press: Beijing. Pages 38-45.
  36. ↑ G.-P. Zhang, F. Zhang, W.-M. Ru, J.-R. Han: Solid-state fermentation of cornmeal with the ascomycete Morchella esculenta for degrading starch and upgrading nutritional value . In: World Journal of Microbiology and Biotechnology . 26, No. 1, 2009, pp. 15-20. doi : 10.1007 / s11274-009-0135-y .
  37. ↑ K. Myung, JA Narciso, JA Manthey: Removal of furanocoumarins in grapefruit juice by edible fungi . In: Journal of Agricultural and Food Chemistry . tape 56 , no. 24 , December 24, 2008, pp. 12064-12068 , doi : 10.1021 / jf802713g , PMID 19012403 .
  38. ↑ Carl von Linné, 1753: Phallus esculentus In: Species Plantarum, page 1178
  39. ↑ Elias Magnus Fries: Species Plantarum . 1753, p. 1178-79 (Latin, gallica.bnf.fr ).
  40. ^ A b Christian Hendrik Persoon: Synopsis methodica Fungorum . tape 2 , 1801, p. 618 ( ( page no longer available , search in web archives: 194.203.77.76 ) [JPG]).@1@ 2Template: Dead Link / 194.203.77.76
  41. ↑ M. Kuo: Morchella esculenta . In: MushroomExpert.Com . Retrieved March 26, 2010.
  42. ^ Heinrich Dörfelt: Morchellaceae . In: Peter Hanelt (Ed.): Mansfeld's Encyclopedia of Agricultural and Horticultural Crops: (Except Ornamentals) . tape 1 . Springer, 2001, ISBN 978-3-540-41017-1 , pp. 17 (English, books.google.de ).
  43. ↑ Bruno Cetto: Encyclopedia of Mushrooms. Volume 4, pp. 391, 393