Re: Allergie auf Steinpilze?--_OPERAB__-rNp/v3IHsH

und hier die "freien" Infos:

http://www.evergreen.edu/mushrooms/introm/s27.htm

http://www.sinohost.com/yunnan_pages/mushrooms/boletuschina.html

.....ich habe bei einer (sehr) raschen Suche auch nicht allzuviel
wissenschaftliches gefunden, aber allenfalls muss man im
Zusammenhang mit einer Allergie etwas tiefer suchen. Hast Du die
Symptome nur beim Verzehr von Steinpilzen oder Röhrlingen
allgemein?
Food allergy to spinach and mushroom.
AU: Herrera-I; Moneo-I; Caballero-ML; Paz-S-de;
Perez-Pimiento-A; Rebollo-S
PY: 2002
SO: Allergy-; 57 (3) 261-262, 6 ref.
DT: Journal-Article
AB: The case of a 31-yr-old woman who suffered allergic
reactions following consumption of spinach and mushrooms is
described. Prick-by-prick tests with raw and
boiled spinach, raw beet and chard were positive, while
immunoblotting of spinach, mushroom, chard and beet extracts
showed the strongest recognition against
spinach extracted with boiling water. Using the patient's serum,
immunoblotting of the spinach extract revealed 4 bands (18-35
kDa), while that of a mushroom extract
revealed a 22 kDa band, a broad zone from 16-18 kDa and a
faint band of approx. 15 kDa. Mushroom and chard extracts
inhibited recognition of spinach allergens,
while spinach and chard extracts caused either complete or partial
inhibition of the mushroom bands. It is concluded that spinach and
mushrooms may have common
epitopes responsible for the cross-reactivity observed.
___________
Allergic asthma to shiitake and oyster mushroom.
AU: Senti-G; Leser-C; Lundberg-M; Wuethrich-B
PY: 2000
SO: Allergy-; 55 (10) 975-976, 6 ref.
DT: Journal-Article
AB: This report describes the case of a 48-yr-old truck driver who
exhibited asthma due to the transportation of shiitake and oyster
mushrooms. Prick-to-prick tests were
positive for shiitake gills and oyster mushrooms, but negative for
shiitake stalks, while CAP results for shiitake and oyster mushrooms,
and for their spores were
dose-dependently positive. Forced vital capacity was reduced
from the normal value of 4240 ml/s to 3870 ml/s. Other cases of
occupational allergic reactions to shiitake
and oyster mushrooms are discussed, as are methods which can
be implemented to minimize these reactions.
________
Blenford-DE
PY: 1993
SO: International-Food-Ingredients; No. 6, 23-26, 6 ref.
DT: Journal-Article
AB: Food allergies and food intolerance are examined in relation to
causes, incidence, treatment and remedies. Allergy, in this context, is
defined as a hypersensitive
reaction to allergens with no clear symptoms; intolerance is the
inability to absorb or metabolize a nutrient causing highly debilitating
reactions. Allergies and
intolerances may be hereditary or stimulated by environmental
conditions; the most common foods and food ingredients causing a
reaction include milk allergens,
lactose, gluten, chocolate, nuts and additives. Problems in
identifying the prevalence of food reactions and the range of foods
concerned are considered; gluten
intolerance has the highest reported level in Europe and the UK.
The most common reported reaction to foods is hyperactivity.
Reactions to foods have also been
reported for people working in the following industries: fish
processing; baking and milling; agriculture (soybeans, mushrooms);
brewing; and processing of spices, garlic,
tea and mustard. In the case of food proteins, modification of the
offending allergen can reduce the allergenic reactivity of materials.
_________
AN: 83-06-J0915
TI: A study on the growth potential of Staphylococcus aureus in
Boletus edulis, a wild edible mushroom, prompted by a food
poisoning outbreak.
AU: Lindroth-S; Strandberg-E; Pessa-A; Pellinen-MJ
PY: 1983
SO: Journal-of-Food-Science; 48 (1) 282-283
AB: A dish of Boletus edulus in vinegar caused staphylococcal
food poisoning in 13 of 35 diners in a restaurant. Enterotoxicosis
was confirmed by detection of toxins A
and D in the dish. Staphylococcus aureus growth potential in B.
edulis was studied by inoculating fresh, frozen and thawed bolete
with S. aureus strains VTTE 530, 757,
793 and 805 and storing for 3 days at 15 degree and/or 21 degree
C. Essentially no staphylococcal growth was observed in frozen and
thawed mushrooms contaminated
with strains 530, 793 or 805. In fresh B. edulis the same strains
showed slight growth at 21 degree C. Frozen and thawed bolete
inoculated with strains 530 and 757
(isolated from mushroom soup, nonenterotoxigenic) supported
staphylococcal growth in 2 days at 21 degree C from a level of
4.8x10-4 and 5.4x10-3 to 2.0x10-6 and
7.0x10-7 colony forming units/g, resp. Enterotoxin was not
detected in these samples.
_________
AN: 83-03-J0477
TI: [Cd/Zn ratio in edible fungi and its toxicological significance.]
AU: Torija-Isasa-ME; Masoud-TA; Martinez-Para-MC
PY: 1982
SO: Anales-de-Bromatologia; 33 (1) 149-154, 9 ref.
AB: Cd and Zn were determined in 12 spp. of edible wild fungi
(Agrocybe aegerita, Boletus edulis, Helvella lacunosa, Laccaria
laccata, Lepista nuda, Lepista personata,
Macrolepiota procera, Marasmius oreades, Melanoleuca
melaleuca, Suillus luteus, Tricholoma flavovirens, and T. terreum).
Data are given for Cd and Zn concn. (mean
values and ranges, fresh and dry wt. basis), and Cd/Zn ratios. The
max. recorded Cd concn. was 1.92 p.p.m. (fresh basis) in M.
melaleuca; max. Zn concn. was 46.20
p.p.m. (fresh wt. basis), also in M. melaleuca. Cd/Zn ratio (fresh
wt. basis) ranged from 0.003 (Helvella lacunosa) to 0.089
(Tricholoma terreum). It is concluded that these
fungi present no significant health hazard.
____________
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wohl zu teuer)
Gruss
Stefan
--_OPERAB__-rNp/v3IHsHEPak2f4jvT+q