Unlocking the Mystery: Why Did Magic Mushrooms Evolve? Discover the Answers Here!

Many mushroom species produce the psychoactive compound psilocybin

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Magic mushrooms have been providing transformative experiences for thousands of years. Researchers suggest that fungi developed hallucinogenic compounds like psilocybin as a biological defense against insect herbivores.

Psilocybin is the main psychoactive component in magic mushrooms, present in various species found on every continent except Antarctica. Historically, these mushrooms have been utilized by shamans in traditional cultures. Recent studies are investigating psilocybin’s potential as a therapy for mental health disorders, including depression and PTSD.

This psychedelic compound primarily interacts with serotonin receptors in the human brain. However, the evolutionary reasons that lead fungi to produce compounds similar to animal neurotransmitters remain unclear. As John Ellis from the University of Plymouth points out, “There’s speculation that psilocybin serves a protective role against invertebrate fungivores, but these ideas need further exploration.”

To explore the effects of psilocybin on insects, Ellis and his team fed fruit fly (Drosophila melanogaster) larvae with dried magic mushrooms (Cylocyber cubensis). The researchers monitored the larvae’s survival rates, growth rates, and adult size and development.

Additionally, the team created liquid extracts from the mushrooms, combined them with a minimal amount of sucrose, and observed the larvae’s movements after exposure. “It resembled immersing them in a sweet magic mushroom solution,” says team member Kirsty Matthews Nicholas.

“By quantifying how rapidly the insects crawled, the distances traveled, and their overall movement coordination, we assessed the immediate impacts on their nervous systems,” Nicholas explains.

Results showed that larvae exposed to a magic mushroom diet exhibited significantly reduced survival rates. At lower doses, more than half of the larvae did not survive to adulthood. At higher doses, survival rates dropped to just about 25%.

“Among the flies that did reach adulthood, the consequences were evident. Adult flies were smaller, had shortened bodies, and asymmetrical wings – all indicators of developmental stress,” Nicholas reported. “They crawled shorter distances, moved less overall, and displayed erratic movement patterns, leading to slower and less coordinated motion.”

However, it is unlikely that insects experience psychedelia as humans do. “Our findings imply that compounds like psilocybin disrupt essential insect physiology and behavior in ways that could be detrimental rather than psychedelic,” she notes.

The research team also collected and analyzed seven mushroom species from Dartmoor, UK, and found that the DNA of invertebrates present varied according to the psilocybin-producing fungi—indicating a specific interaction pattern between these fungi and their insect hosts.

Unexpected outcomes highlighted the complexity of psilocybin’s ecological role. For instance, fruit flies with decreased serotonin receptor counts, typically impacted by psilocybin, were found to be more affected. Furthermore, the flies also showed adverse reactions to extracts from control mushroom species devoid of psilocybin.

Fabrizio Alberti from the University of Warwick indicates that their findings demonstrate that non-psilocybin mushrooms also generate other metabolites that harm insects’ speed and survival.

“Ongoing research utilizing pure psilocybin on insects will be essential to clarify its ecological significance and explore whether this psychedelic compound evolved as an insect deterrent,” Alberti emphasizes.

This study raises critical challenges in understanding the evolutionary implications of psilocybin-producing fungi. Bernhard Rupp from the University of Innsbruck, Austria, suggests, “Mushrooms producing psilocybin and similar compounds may have significant evolutionary advantages, such as deterring consumption by insects and snails.”

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Source: www.newscientist.com

Mushrooms transform food waste into gourmet dishes

A sweet dessert made from Neurospora crassa served at the Alchemist restaurant in Copenhagen.

Alchemist

A type of mold that grows on discarded food has been shown to fundamentally change the taste of the food, making food that would otherwise be thrown away edible in new ways.

Neurospora crassa, Orange fungus, grown from waste products from soy milk production, has been used for centuries to make onkom, a traditional food from the Indonesian island of Java.

Vayuhir Maini The UC Berkeley professor and his colleagues worked with chefs from Michelin-starred restaurants in New York and Copenhagen to develop new foods using the bacteria, some of which are now appearing on their menus, including a cheese-flavored toast made with stale bread and a sweet dessert made with sugar-free rice custard.

About a third of food is wasted worldwide, and discarded agricultural products account for about 8% of greenhouse gas emissions. Upcycling, or turning discarded produce into new, edible foods, can divert waste from landfills and reduce the climate impact of food production while also strengthening food security, Hill-Maini said.

His team: N. Intermedia It can thrive on at least 30 types of agricultural waste, including tomato pomace and banana peels, without producing toxins.

The fungus is capable of turning indigestible plant waste into nutritious food in about 36 hours. “It seems to be on a unique trajectory of transforming waste from trash to treasure,” Hill-Maini said.

When the team first had Danish consumers try Oncom, people consistently rated it a six or above on a scale of one to nine, and described the taste as “earthy and nutty,” he says.

Hill-Maini developed the fungus-based food in collaboration with Rasmus Munk, owner of the Copenhagen restaurant The Alchemist, and Andrew Lasmore of Blue Hill at Stone Barns in Pocantico Hills, New York.

In The Alchemist, N. Intermedia It was used in a dessert of gelled plum wine and unsweetened rice custard and was fermented for 60 hours, a process that Munch says changed both the aroma and flavor “pretty dramatically.”

“It was shocking to suddenly discover flavors like banana and pickled fruit without adding anything other than the fungus itself,” he says. “Of course, not all of our wild shots work, but when they do, they can produce pretty revolutionary results.”

By demonstrating what upcycled food can achieve at the highest gastronomic level, the chefs hope to help accelerate commercial acceptance of the concept.

“We're just in the beginning stages of realizing its full potential,” Hill-Maini says.

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Source: www.newscientist.com

Dyson reveals the mystical properties of mushrooms in combating frizzy hair | Dyson Ltd

Mushrooms have become a popular health trend, making their way into coffee, supplements, and even beer. Dyson recently unveiled their potential use for taming frizzy hair by utilizing chitosan, a fungus found in oyster mushrooms often used in skincare products.

This innovative ingredient, chitosan, is the key component of Dyson’s new styling cream and serum, both priced at £50 for 100ml and claimed to reduce frizz by up to 50%. It provides a delicate yet strong hold, enabling natural movement while keeping the hair in place.

Dyson’s engineers conducted thorough testing to determine the ideal chitosan percentage for long-lasting flexible hold. The products are packed with the power of up to eight oyster mushrooms, offering a unique approach compared to traditional polymer-based hair products.

James Dyson, the company’s chief engineer, explained that their complex polymers create flexible bonds that enhance the hold, movement, and shine of the hair, setting them apart from competitors. Dyson has a history of successful innovations, including bagless vacuums and bladeless fans, and is now venturing into the beauty market with products like the “supersonic” hair dryer.

While Dyson leads the way in harnessing the benefits of fungi, other companies are also exploring the use of fungal ingredients in various products. The growing popularity of mushrooms has prompted consumer advocacy groups to investigate the true impact and benefits of this trend in the beauty and health industries.

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Though mushroom products have potential benefits, consumer advocates warn that there is not enough evidence to support their effectiveness or health benefits, cautioning consumers against assuming their advantages without thorough research.

Source: www.theguardian.com

The Potential of Marine Fungi: Harnessing Water Mushrooms to Combat Antibiotic Resistance and Pollution

Microscopic marine fungi are abundant, with approximately 2000 species discovered to date.

Dayarathne MC et al. (2020)

Take a walk along the coast almost anywhere in the world and you'll see colorful patches of life growing on rocks, seawalls, and driftwood. These are lichens, a mutualistic partnership between fungi and algae. In the UK, this may include brightly colored orange marine lichens and yellowish coastal sunburst lichens, as well as many other Drabber species.

Lichens are typically thought of as terrestrial organisms, and in fact, the majority grow inland on rocks, tree trunks, leaves, and soil. However, coastal organisms are not creatures that accidentally washed ashore from land; they are marine-adapted species found only on or in close proximity to shores. Until recently, they were considered to be outliers in the almost entirely terrestrial fungal kingdom. No more. “Fungi are present in every marine ecosystem we observe,” says Michael Cunliffe of the University of Plymouth in the UK.

Research on marine fungi is currently rapidly increasing, but their exact role and importance in marine ecosystems remains a mystery. Nevertheless, there are high hopes that it could save us from the two great scourges of the 21st century: antibiotic resistance and plastic pollution.

What are marine fungi?

The existence of marine fungi has been known for many years. The earliest descriptions were published in his mid-19th century to his early 20th century, but these were largely ignored by mainstream mycologists. Most of the species discovered are found on the roots of seaweed that live near the coast.

Source: www.newscientist.com