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The mysterious ingredient in mushrooms: Do you know what muscarine is?
In nature, the diversity of mushrooms is eye-opening, and some of their ingredients have attracted widespread attention from scientists. Muscarine (or L-(+)-muscarine, muscarin) is one such fascinating natural product found primarily in certain mushrooms, especially the deadly white Clitocybe dealbata. The presence of this compound has not only sparked extensive scientific research, but has also made many mushroom enthusiasts uneasy because its potential dangers cannot be ignored.
Muscarine is a selective agonist that acts on the muscarinic acetylcholine receptor, a property that gives it much pharmacological importance.
Muscarine was first isolated in 1869 by German chemists Oswald Schmiedeberg and Richard Koppe at the University of Tartu. It was the first parasympathetic nerve mimetic substance to be studied at that time. Its name comes from the Amanita muscaria (fly mushroom), which is known for its ability to attract and capture flying insects. With the deepening of research, scientists gradually discovered that the effects of muscarine can cause strong activation of the peripheral parasympathetic nervous system, which may even lead to circulatory failure and death.
The pharmacological impact of muscarine is mainly reflected in its activation of muscarinic acetylcholine receptors. These receptors can be divided into M1 to M5 according to different types. Some receptors are mainly found in the brain and autonomic ganglia, while others play a role in peripheral autonomic tissues. Muscarine can simulate acetylcholine, but some structural characteristics make its reaction slower and last longer, which may be related to the fact that muscarine is not easily hydrolyzed by acetylcholinesterase.
Research shows that the symptoms of muscarine toxicity include constricted pupils, blurred vision, increased salivation, and may even lead to serious consequences such as heart dysfunction.
The concentration of mascarine in mushrooms depends on the species, with different mushrooms such as Inocybe and Clitocybe containing up to 1.6%. Other mushrooms, such as Boletus and Russula, only contain trace amounts of muscarine. In fact, it can also be detected in Amanita muscaria, but in relatively low concentrations. This rich chemical makeup has made some mushrooms prized in the gastronomic world, but their potential risks are often not fully appreciated.
As for the medical use of muscarine, although some muscarinic agonists are used to treat conditions such as glaucoma and urinary retention, its use is severely restricted, especially for those with predisposed conditions. Side effects of muscarine May seriously affect health. Common toxicity symptoms include nausea, vomiting and abdominal pain, and sometimes even develop into acute circulatory failure.
The antidote for muscarine poisoning is atropine, which acts as a muscarinic receptor antagonist and can effectively combat the side effects of muscarine.
Although research on muscarine is ongoing, there is still a lack of in-depth understanding of its metabolic mechanism in the human body. It is generally believed that muscarine is not completely metabolized by the human body and is mainly excreted through the kidneys. This knowledge requires clinicians to be particularly cautious when treating muscarine poisoning and consider possible long-term effects.
The fight against muscarine poisoning currently relies on known antidotes. There may be more effective treatment options in the future, but this still requires further research and discussion by the scientific community. For those who plan to collect or eat wild mushrooms, it is crucial to understand the potential risks. Do we need to be more cautious about these natural products?
