Document Type



Master of Science (MS)



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



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.





Rights Statement

Rights Statement

In Copyright. URI:
This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).