Master of Science (MS)
First Advisor's Name
Bradley C. Bennett
First Advisor's Committee Title
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.
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.
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