Chanteuse Katy Perry is a fungivore or possibly a mycophage

From some corner of the Internet that I rarely frequent, I find this item. Katy Perry, the British pop singer, eats edible mushrooms as a regular part of her diet, and claims they help her keep in shape. Well, certainly eating mushrooms will help when compared with some of her other favorite menus items, including the infamous In 'n Out double double. I used to love I'nO when I lived in California, but now it's all items that are off my menu (See my post on Statins). So I'm eating more mushrooms as well. Mostly the button variety, good old Agaricus bisporus. Now I'm wishing I'd gotten some of those black trumpets at the Dekalb Farmer's Market. Hmm. Maybe next time.

Also, the mushroom ravioli were quite good, as was the tempeh I had this evening for dinner. I attempted an Indonesian tempeh curry, which was also quite good, though I made it a bit too salty. I usually don't care for sweet potatoes all that much, but I liked them in this dish.

So what is the difference between a fungivore and a mycophage? A fungivore is an animal that consumes primarily fungi, as is a mycophage. However, a mycophage can also refer to a virus that infects fungi. I'm not sure if I would limit fungivory to those animals that specialize on fungi. After all, to the fungus being eaten, it's probably of little difference whether it's being eaten as the main course or an appetizer. Fungivory and mycophagy, oddly may be even more nuanced in any differences the two terms may have. According to "Ainsworth and Bisby's Dictionary of the Fungi" (at least the version that I have, not the newest version) this viewpoint is supported, and they also seem to agree that even non-specialists may be considered fungivores/mycophages.

Dekalb Farmer's Market

I finally got out to the Dekalb Farmer's Market in Decatur, Georgia. Wow! What an interesting place. They won't let you take pictures inside, but once you get the merchandise out, you can photograph it all you want, I suppose. Up there is a picture of some mushroom-filled ravioli that they made on site, which I think I'll be having for dinner tonight. My daughter beckoned me over to the "Mush Room", where all the fresh mushrooms were on display. They had some lovely shiitake, oyster mushrooms, maitake, portabellos and what else? Black trumpets, and ... I can't remember. I picked up some dried oysters, which were an absolute steal. Only a dollar for a small tubful. They also had dried shiitake and dried morels, the latter of which were a bit rich for my blood at $17 for the same-sized small tub. Also got some tempeh, which I haven't seen in a long while. I quit eating meat for Lent, so I'm trying to get all my vegetarian protein substitutes in. Tempeh is an Indonesian soybean product, made by inoculating cooked soy beans with Rhizopus oligosporus, a zygomycete. I'm sure I'll be digging into that soon enough. But I should probably marinate it sometime soon, in some soy sauce and rice vinegar.

Possibly the cure for vegetarian bacon

Now I'll admit that I've previously dabbled with vegetarianism, mostly on a dare. Where I went into the Peace Corps I was advised to get reacquainted with the eating of meat to avoid cross-cultural misunderstandings, and I did. I like meat. It's tasty. But I also probably need to cut back, given my recent posts on cholesterol and my fight with it. I've cut way back on the amount of meat I eat, and I've quit eating meat for Lent, though I still eat of the cold-water fishes like salmon which are thought to be beneficial. One of the worst offenders is bacon, which besides being greasy is also high in sodium and other things that one shouldn't eat but are delicious nonetheless. The other night I was rolling some of my own sushi rolls, which is a thing I like to do, and I tried something new. By new I mean it's the first time I've tried it, it has undoubtedly been tried before. I soaked some dried shiitake mushrooms, (that's Lentinula edodes, for those who may have forgotten this is a mycology blog), then marinated them in soy sauce and a splash of rice wine vinegar before slicing and sauteing in canola oil. I swear, it tasted just like bacon, at least more than any of the other bacon alternatives foisted upon the people. These days, this is the best I have to blog about.

Fungal infection? Try drying out for a while

So fungi have made the cover of Science, as parasites of bdelloid rotifers. The rotifers, which are metazoans, are asexual. So the question being addressed by these researchers is, how have these rotifers survived their pathogens for millions of years without the benefit of sexual reproduction? Sexual reproduction is considered by most biologists to be a key component of evolution, as without genetic recombination, natural selection cannot act. The answer they found is anhydrobiosis, or living without water. The rotifers are able to survive dessication, while their fungal pathogens aren't. The longer the dessication, the fewer pathogen propagules survive. The dessication also makes the rotifers lighter, which enables them to be dispersed through the air to escape.

I think there are a lot of answers to the question of asexuality within the fungi themselves. There are many, many lineages of fungi which have apparently lost the ability to undergo sexual reproduction. Like so many corners of mycology, there are several terms applied to them, Deuteromycetes (an older terms), Imperfect Fungi, or Mitosporic Fungi (cf. Meiosporic Fungi) to list three. Asexuality has developed in many fungal lineages, that is to say, the Deuteromycetes are polyphyletic. Or to say it another way, asexuality has arisen several times over evolutionary history.

Statins

I visited a primary care physician for the first time in about four years. The last time I visited one was before coming to Alabama. My blood work came back showing that my previously OK cholesterol levels had gone ballistic. I attribute the jump to getting cozy with the southern diet. Too much BBQ, too many chicken fingers. So the bad news is that the good times of ignorantly eating and drinking to my heart's (dis)content are over. Better to know now than to find out in the emergency room, I suppose. So what does this have to do with fungi? It has to do with the prescription the doctor handed me.

As it turns out, the cholesterol-lowering wonder drugs of the 21st century, statins, were originally derived from fungi. Now mainly synthesized, these drugs work by inhibiting a key enzyme in cholesterol production, HMG-CoA reductase. Some of the first research on statins was performed by Dr. Akira Endo, a biochemist, who found cholesterol-inhibiting compounds in Penicillium citrinum. Penicillium spp., besides being very common mold agents, also gave us the first antibiotic discovery, penicillin.
Endo and Masao Kuroda hypothesized that Fungi could defend themselves from other organisms by inhibiting cholesterol production, and fortunately for millions of people, they were correct.
The ability to produce statins is apparently widespread throughout the true Fungi, even the oyster mushroom is naturally high in lovastatin (link to PDF). Antibiotics and statins, two of the most important medical discoveries of the past 100 years. Thanks, Fungi!


Update-1/19/10. I just found this article, which may help defuse one of the problems with statins, the grapefruit juice contraindication. The answer? more edible fungi, of course!

On or about this data in Alabama fungal history...

George Washington Carver died. The 'Black Leonardo' is most famous for his work with peanuts, making darn near everything with them, he got his start at the institution which is now Iowa State University, where he earned his Master's degree, and worked in plant pathology and mycology. What did he do? I surely don't know. But given his status among the luminaries that Alabama may claim (having taught just down the road at Tuskegee Institute), I'd like to pay homage.

Another great Alabama local commercial

Another great local commercial.