Japanese use of Beni-Tengu-Dake (Amanita Muscaria) and the efficacy of traditional detoxification methods

Authors

Allan Grady Phipps, Florida International University

Document Type

Thesis

Degree

Master of Science (MS)

Major/Program

Biology

First Advisor's Name

Bradley C. Bennett

First Advisor's Committee Title

Committee Chair

Second Advisor's Name

David N. Kuhn

Third Advisor's Name

Kelsey R. Downum

Date of Defense

3-23-2000

Abstract

The poisonous fruiting bodies of Amanita muscaria (L. ex Fr.) Pers, ex Hook, are harvested by rural inhabitants of Sanada Town, Japan. These mountain villagers consume beni-tengu-take as a local delicacy, despite its potential hallucinogenic effects. The Japanese use several methods to detoxify beni-tengu-take, but believe pickling the mushrooms to be the safest. Other methods of preparation include grilling and drying the mushrooms. I documented the preparation and consumption of each detoxification method through local interviews with Japanese informants. I then used ion-interaction rp-HPLC to quantify the hallucinogenic compounds, ibotenic acid and muscimol, and determined the efficacy of each traditional detoxification method. Fresh mushrooms contained 6.17mmol/kg of ibotenic acid (LD₅₀ in mice is 0.9 mmol/kg when administered orally) and 0.93mmol/kg of muscimol (LD₅₀ in mice is 0.4 mmol/kg when administered orally). Grilling and drying increased the toxicity of the mushrooms. The pickling process removed all detectable amounts of both hallucinogenic compounds.

Identifier

FI15103193

Recommended Citation

Phipps, Allan Grady, "Japanese use of Beni-Tengu-Dake (Amanita Muscaria) and the efficacy of traditional detoxification methods" (2000). FIU Electronic Theses and Dissertations. 4451.
https://digitalcommons.fiu.edu/etd/4451