Agaritine is an aromatic hydrazine-derivative mycotoxin in mushroom species of the genus Agaricus.
Occurrence
Agaritine is present as a natural
mycotoxin in fresh samples of at least 24 species of the genera
Agaricus,
Leucoagaricus, and
Macrolepiota.
Mushrooms of these species are found around the world.
These mushrooms grow in a wide range of habitats.
Agaricus bisporus is cultivated in over 70 countries and on every continent except Antarctica.
A. bisporus, also known as the portobello or common button mushroom, is of particular socio-economic importance in developed countries.
Agaritine content varies between individual mushrooms and across species. Agaritine content (% fresh weight) in raw Agaricus bisporus, for example, ranges from 0.033% to 0.173%, with an average of 0.088%. The highest amount of agaritine is found in the cap and gills of the fruiting body, and the lowest in the stem.
Production
Agaritine occurs naturally in mushrooms and can be
from cultivated
Agaricus bisporus mushrooms with water or methanol.
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]
Total industrial syntheses of agaritine have been completed, with an 83% yield, and the overall yield of 33%.
Potential for toxicity
Although recognized as an experimental carcinogen when used in high laboratory doses, there is inadequate evidence to classify Agaritine as carcinogenic to humans in amounts ingested from consuming mushrooms.[
]
See also
