Caloboletus calopus

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Caloboletus calopus
Schoenfussroehrling.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Boletales
Family: Boletaceae
Genus: Caloboletus
Species:
C. calopus
Binomial name
Caloboletus calopus
(Pers.) Vizzini (2014)
Synonyms [1]
  • Boletus calopusPers. (1801)
  • Boletus olivaceus Schaeff. (1774)
  • Boletus lapidum J.F.Gmel. (1792)
  • Boletus pachypus var. olivaceus(Schaeff.) Pers. (1825)
  • Boletus subtomentosus subsp. calopus(Pers.) Pers. (1825)
  • Dictyopus calopus(Pers.) Quél. (1886)
  • Tubiporus calopus(Pers.) Maire (1937)
Caloboletus calopus
Information icon.svg
Pores icon.pngPores on hymenium
Convex cap icon.svg Cap is convex
Adnate gills icon2.svg Hymenium is adnate
Bare stipe icon.svg Stipe is bare
Transparent spore print icon.svg
 Spore print is olive-brown
Mycorrhizal fungus.svgEcology is mycorrhizal
Mycomorphbox Poison.pngEdibility is poisonous

Caloboletus calopus, commonly known as the bitter bolete, [2] bitter beech bolete or scarlet-stemmed bolete, is a fungus of the bolete family, found in Asia, Northern Europe and North America. Appearing in coniferous and deciduous woodland in summer and autumn, the stout fruit bodies are attractively coloured, with a beige to olive cap up to 15 cm (6 in) across, yellow pores, and a reddish stipe up to 15 cm (6 in) long and 5 cm (2 in) wide. The pale yellow flesh stains blue when broken or bruised.

Christiaan Persoon first described Boletus calopus in 1801. Modern molecular phylogenetics showed that it was only distantly related to the type species of Boletus and required placement in a new genus; Caloboletus was erected in 2014, with C. calopus designated as the type species. Although Caloboletus calopus is not typically considered edible due to an intensely bitter taste that does not disappear with cooking, there are reports of it being consumed in eastern Europe. Its red stipe distinguishes it from edible species, such as Boletus edulis .

Taxonomy

Caloboletus calopus was originally published under the name Boletus olivaceus by Jacob Christian Schäffer in 1774, [3] but this name is unavailable for use as it was later sanctioned for another species. [4] Johann Friedrich Gmelin's 1792 synonym Boletus lapidum [5] is also illegitimate. [6] Christiaan Hendrik Persoon described the mushroom in 1801; [7] its specific name is derived from the Greek καλος/kalos ("pretty") and πους/pous ("foot"), referring to its brightly coloured stipe. The German name, Schönfußröhrling or "pretty-foot bolete", is a literal translation. Alternate common names are scarlet-stemmed bolete [8] and bitter beech bolete. [9]

Other synonyms include binomials resulting from generic transfers to Dictyopus by Lucien Quélet in 1886, [10] and Tubiporus by René Maire in 1937. [11] Boletus frustosus, originally published as a distinct species by Wally Snell and Esther Dick in 1941, [12] was later described as a variety of B. calopus by Orson K. Miller and Roy Watling in 1968. [13] Estadès and Lannoy described the variety ruforubraporus and the form ereticulatus from Europe in 2001. [14]

In his 1986 infrageneric classification of the genus Boletus, Rolf Singer placed C. calopus as the type species of the section Calopodes, which includes species characterised by having a whitish to yellowish flesh, bitter taste, and a blue staining reaction in the tube walls. Other species in section Calopodes include C. radicans , C. inedulis , B. peckii , and B. pallidus . [15] Genetic analysis published in 2013 showed that C. calopus and many (but not all) red-pored boletes were part of a dupainii clade (named for Boletus (now Rubroboletus) dupainii), well-removed from the core group of the type species B. edulis and relatives within the Boletineae. This indicated it needed placement in a new genus. [16] This took place in 2014, B. calopus was transferred to (and designated the type species of) the new genus Caloboletus by Italian mycologist Alfredo Vizzini. [17]

Description

The yellowish pores turn blue when injured. Boletus calopus G3 (1).JPG
The yellowish pores turn blue when injured.

Up to 15 cm (6 in) or rarely 20 cm (8 in) in diameter, the cap is beige to olive and initially almost globular before opening out to a hemispherical and then convex shape. [18] The surface of the cap is smooth or has minute hairs, and sometimes develops cracks with age. [19] The cap cuticle hangs over the cap margin. [20] The pore surface is initially pale yellow before deepening to an olive-yellow in maturity, and quickly turns blue when it is injured. The pores, numbering one or two per millimetre, are circular when young but become more angular as the mushroom ages. The tubes are up to 2 cm (0.8 in) deep. [21]

The attractively coloured stipe is typically yellow above to pink-red below, with a straw-coloured network (reticulation) near the top or over the upper half; [21] occasionally the entire stipe is reddish. [19] It measures 7–15 cm (2.8–5.9 in) long by 2–5 cm (0.8–2.0 in) thick, and is either fairly equal in width throughout, or thicker towards the base. [21] Sometimes, the reddish stipe colour of mature mushrooms or harvested specimens that are a few days old disappears completely, and is replaced with ochre-brown tones. [22] The pale yellow flesh stains blue when broken, the discolouration spreading out from the damaged area. [23] Its smell can be strong, and has been likened to ink. [24] The spore print is olive to olive-brown. Spores are smooth and elliptical, measuring 13–19 by 5–6  μm. [21] The basidia (spore-bearing cells) are club-shaped, four-spored, and measure 30–38 by 9–12 μm. The cystidia are club-shaped to spindle-shaped, hyaline, and measure 25–40 by 10–15 μm. [22]

Variety frustosus is morphologically similar to the main type, but its cap becomes areolate (marked out into small areas by cracks and crevices) in maturity. Its spores are slightly smaller too, measuring 11–15 by 4–5.5 μm. [21] In the European form ereticulatus, the reticulations on the upper stipe are replaced with fine reddish granules, while the variety ruforubraporus has pinkish-red pores. [14]

Similar species

Xerocomellus chrysenteron G4.jpg
Xerocomellus chrysenteron has a non-reticulated stipe.
Boletus inedulis 318862.jpg
Caloboletus inedulis is smaller with a lighter-coloured cap.

The overall colouration of Caloboletus calopus, with its pale cap, yellow pores and red stipe, is not shared with any other bolete. [25] Large pale specimens resemble Suillellus luridus , and the cap of Rubroboletus satanas is a similar colour but this species has red pores. Fruit bodies in poor condition could be confused with Xerocomellus chrysenteron but the stipes of this species are not reticulated. [23] Edible species such as B. edulis lack a red stipe. [18] It closely resembles the similarly inedible C. radicans, which lacks the redness on the stipe. [25] Like C. calopus, the western North American species C. rubripes also has a bitter taste, similarly coloured cap, and yellowish pores that bruise blue, but it lacks reticulation on its reddish stipe. [26] Found in northwestern North America, B. coniferarum lacks reddish or pinkish colouration in its yellow reticulate stipe, and has a darker, olive-grey to deep brown cap. [19]

Two eastern North American species, C. inedulis and C. roseipes , also have an appearance similar to C. calopus. C. inedulis produces smaller fruit bodies with a white to greyish-white cap, while C. roseipes associates solely with hemlock. [27] C. firmus , found in the eastern United States, eastern Canada, and Costa Rica, has a pallid cap colour, reddish stipe, and bitter taste, but unlike C. calopus, has red pores and lacks stipe reticulation. [28] C. panniformis , a Japanese species described as new to science in 2013, bears a resemblance to C. calopus, but can be distinguished by its rough cap surface, or microscopically by the amyloid-staining cells in the flesh of the cap, and morphologically distinct cystidia on the stipe. [29]

Distribution and habitat

An ectomycorrhizal species, [27] Caloboletus calopus grows in coniferous and deciduous woodland, often at higher altitudes, especially under beech and oak. [24] Fruit bodies occur singly or in large groups. [22] The species grows on chalky ground from July to December, in Northern Europe, [24] and North America's Pacific Northwest and Michigan. [30] In North America, its range extends south to Mexico. [31] Variety frustosus is known from California and the Rocky Mountains of Idaho. [21] In 1968, after comparing European and North American collections, Miller and Watling suggested that the typical form of C. calopus does not occur in the United States. Similar comparisons by other authors have led them to the opposite conclusion, [32] and the species has since been included in several North American field guides. [19] [21] [26] The bolete has been recorded from the Black Sea region in Turkey, [33] from under Populus ciliata and Abies pindrow in Rawalpindi and Nathia Gali in Pakistan, [34] Yunnan Province in China, [35] Korea, [36] and Taiwan. [37]

Biochemistry

Structure of calopin. Calopin.svg
Structure of calopin.

Although it is an attractive-looking bolete, Caloboletus calopus is not considered edible on account of its very bitter taste, which does not disappear upon cooking. [39] There are reports of it being eaten in far eastern Russia and Ukraine. [40] The bitter taste is largely due to the compounds calopin [38] and a δ-lactone derivative, O-acetylcyclocalopin A. These compounds contains a structural motif known as a 3-methylcatechol unit, which is rare in natural products. A total synthesis of calopin was reported in 2003. [41] The frustosus variety is reported as causing severe sickness in Europe. [42]

The pulvinic acid derivatives atromentic acid, variegatic acid, and xerocomic acid are present in B. calopus mushrooms. These compounds inhibit cytochrome P450—major enzymes involved in drug metabolism and bioactivation. [43] Other compounds found in the fruit bodies include calopin B, [44] and the sesquiterpenoid compounds cyclopinol [45] and boletunones A and B. The latter two highly oxygenated compounds have significant free-radical scavenging activity in vitro . [36] The compounds 3-octanone (47.0% of total volatile compounds), 3-octanol (27.0%), 1-octen-3-ol (15.0%), and limonene (3.6%) are the predominant volatile components that give the fruit body its odour. [46]

See also

Related Research Articles

<i>Suillus luteus</i> Species of edible fungus in the family Suillaceae native to Eurasia

Suillus luteus is a bolete fungus, and the type species of the genus Suillus. A common fungus native all across Eurasia from Ireland to Korea, it has been introduced widely elsewhere, including North and South America, southern Africa, Australia and New Zealand. Commonly referred to as slippery jack or sticky bun in English-speaking countries, its names refer to the brown cap, which is characteristically slimy in wet conditions. The fungus, initially described as Boletus luteus by Carl Linnaeus in 1753, is now classified in a different fungus family as well as genus. Suillus luteus is edible, though not as highly regarded as other bolete mushrooms. It is commonly prepared and eaten in soups, stews or fried dishes. The slime coating, however, may cause indigestion if not removed before eating. It is often sold as a dried mushroom.

<i>Tylopilus felleus</i> Species of fungus

Tylopilus felleus, commonly known as the bitter bolete or the bitter tylopilus, is a fungus of the bolete family. Its distribution includes east Asia, Europe and eastern North America, extending south into Mexico and Central America. A mycorrhizal species, it grows in deciduous and coniferous woodland, often fruiting under beech and oak. Its fruit bodies have convex to flat caps that are some shade of brown, buff or tan and typically measure up to 15 cm (6 in) in diameter. The pore surface is initially white before turning pinkish with age. Like most boletes it lacks a ring and it may be distinguished from Boletus edulis and other similar species by its unusual pink pores and the prominent dark-brown net-like pattern on its stalk.

<i>Chalciporus piperatus</i> Species of fungus in the family Boletaceae found in mixed woodland in Europe and North America

Chalciporus piperatus, commonly known as the peppery bolete, is a small pored mushroom of the family Boletaceae found in mixed woodland in Europe and North America. It has been recorded under introduced trees in Brazil, and has become naturalised in Tasmania and spread under native Nothofagus cunninghamii trees. A small bolete, the fruit body has a 1.6–9 cm orange-fawn cap with cinnamon to brown pores underneath, and a 4–9.5 cm high by 0.6–1.2 cm thick stipe. The flesh has a very peppery taste. The rare variety hypochryseus, found only in Europe, has yellow pores and tubes.

<i>Neoboletus luridiformis</i> Species of fungus

Neoboletus luridiformis, also previously known as Boletus luridiformis and (invalidly) as Boletus erythropus, is a fungus of the bolete family, all of which produce mushrooms with tubes and pores beneath their caps. It is found in Northern Europe and North America, and is commonly known as the scarletina bolete, for its red pores, which are yellow when young. Other common names include the red foot bolete, dotted stemmed bolete, or dotted stem bolete.

<i>Rubroboletus pulcherrimus</i> Species of mushroom

Rubroboletus pulcherrimus, known as Boletus pulcherrimus until 2015, and commonly known as the red-pored bolete, is a species of mushroom in the family Boletaceae. It is a large bolete from Western North America with distinguishing features that include a netted surface on the stem, a red to brown cap and stem color, and red pores that stain blue upon injury. Until 2005 this was the only bolete that has been implicated in the death of someone consuming it; a couple developed gastrointestinal symptoms in 1994 after eating this fungus with the husband succumbing. Autopsy revealed infarction of the midgut.

<i>Caloboletus radicans</i> Species of fungus

Caloboletus radicans, also known as the rooting bolete or whitish bolete, is a large ectomycorrhizal fungus found in Europe under broad-leaved trees, fruiting during the summer and autumn months. It has a pale buff or greyish-white cap, yellow pores and a stout stipe, and stains intensely blue when handled or cut. Bitter and inedible, it can cause severe vomiting and diarrhoea if eaten. Until 2014 it was placed in genus Boletus, but has since been transferred to the new genus Caloboletus based on molecular phylogenetic data.

<i>Hortiboletus rubellus</i> Species of fungus

Hortiboletus rubellus, commonly known as the ruby bolete, is a small, dainty, brightly coloured member of the family Boletaceae, with a reddish cap and stipe, and yellow pores. Like many boletes, it stains blue when cut or bruised. It is found in deciduous woodland in autumn. There is some question over its edibility, and it is reportedly of poor quality with a taste of soap. Until 2015, the species was known as Boletus rubellus.

<i>Butyriboletus appendiculatus</i> Species of fungus

Butyriboletus appendiculatus is an edible pored mushroom that grows under oaks and other broad leaved trees such as beech. It is commonly known as the butter bolete. It often grows in large colonies beneath the oak trees, and is frequently found cohabiting with old oaks in ancient woodland. It is relatively rare in Britain. Its stipe and pores are often bright yellow and its flesh stains bright blue when cut or bruised.

<i>Aureoboletus mirabilis</i> Species of fungus

Aureoboletus mirabilis, commonly known as the admirable bolete, the bragger's bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family. The fruit body has several characteristics with which it may be identified: a dark reddish-brown cap; yellow to greenish-yellow pores on the undersurface of the cap; and a reddish-brown stem with long narrow reticulations. Aureoboletus mirabilis is found in coniferous forests along the Pacific Coast of North America, and in Asia. Unusual for boletes, A. mirabilis sometimes appears to fruit on the wood or woody debris of Hemlock trees, suggesting a saprobic lifestyle. Despite the occasional appearances to the contrary, Aureoboletus mirabilis is mycorrhizal, and forms a close association with the tree's roots.

<i>Suillellus amygdalinus</i> Species of fungus

Suillellus amygdalinus is a fungus of the bolete family found in western North America. The fruit bodies, or mushrooms, are characterized by their thick, red to brown caps, red pores, and the strong bluing reaction observed when the mushroom tissue is injured or cut. The cap can reach diameters of up to 12 cm (4.7 in) and the stipe 9 cm (3.5 in) long by 3 cm (1.2 in) thick at maturity. This mushroom has been found in manzanita and madrone woodlands of central California north to southern Oregon. Although the edibility of the mushroom is not known with certainty, it may be poisonous, and is not recommended for consumption. Other similar red-pored, bluing boletes from North America, including Rubroboletus eastwoodiae, Boletus luridiformis, and B. subvelutipes, can be distinguished from S. amygdalinus either by the color of the cap, the degree of reticulation on the stipe, or by location.

<i>Caloboletus rubripes</i> Species of fungus

Caloboletus rubripes, commonly known as the red-stipe bolete or the red-stemmed bitter bolete, is a mushroom in the family Boletaceae. It was known as Boletus rubripes until 2014. Fruit bodies (mushrooms) are robust, with caps up to 18 cm in diameter, atop thick stipes 5–12 cm long. Mushrooms are non-toxic, but is so bitter as to be inedible. The mushroom flesh has a very strong bluing reaction when cut or damaged. and forms mycorrhizal relationships, primarily with conifers. It can be differentiated from similar boletes by its cap color and non-reticulate stipe.

<i>Cyanoboletus pulverulentus</i> Species of fungus

Cyanoboletus pulverulentus, commonly known as the ink stain bolete, is an edible bolete mushroom. It is found in deciduous and mixed forests, particularly on moist soil on slopes and under beech and oak trees. A common species, it is found in northern Asia, Europe, North Africa, Central and northern South America, and eastern North America. All parts of the mushroom will stain dark bluish-black after handling. A recent study has revealed this mushroom hyperaccumulates arsenic and therefore it's consumption should be limited.

<i>Boletus rubroflammeus</i> Species of fungus

Boletus rubroflammeus is a species of bolete fungus in the family Boletaceae. First described from Michigan in 1971, it is found in the eastern United States and Mexico, where it grows in a mycorrhizal association with hardwood trees. The fruit bodies (mushrooms) of the fungus have caps that are deep red to purplish red, and dark red pores. The stem has coarse, dark red reticulations and a narrow yellow area at the top. All parts of the mushroom quickly stain blue when injured or cut. Lookalikes include Boletus flammans, a lighter-colored species that grows with conifers. Other similar species can be distinguished by differences in distribution, morphology, staining reaction, and microscopic characteristics. Boletus rubroflammeus mushrooms are poisonous, and can cause gastrointestinal distress if consumed.

<i>Imperator torosus</i> Species of fungus

Imperator torosus, commonly known as the brawny bolete, is a species of bolete fungus in the family Boletaceae. It is native to southern Europe east to the Caucasus and Israel. It is generally associated with deciduous trees such as hornbeam, oak and beech in warm, dry locales. Although generally rare in Europe, it appears to be relatively common in Hungary. Appearing in summer and autumn on chalky soils, the stocky fruit bodies have an ochre cap up to 20 cm (8 in) across, yellow pores on the cap underside, and a wine-red to brown or blackish stipe up to 6–15 cm (2.4–5.9 in) long by 3–6 cm (1.2–2.4 in) wide. The pale yellow flesh changes to different colours when broken or bruised depending on age; younger mushrooms become reddish, and older ones additionally take on bluish tones.

<i>Harrya chromapes</i> Species of fungus

Harrya chromapes, commonly known as the yellowfoot bolete or the chrome-footed bolete, is a species of bolete fungus in the family Boletaceae. The bolete is found in eastern North America, Costa Rica, and eastern Asia, where it grows on the ground, in a mycorrhizal association with deciduous and coniferous trees. Fruit bodies have smooth, rose-pink caps that are initially convex before flattening out. The pores on the cap undersurface are white, aging to a pale pink as the spores mature. The thick stipe has fine pink or reddish dots (scabers), and is white to pinkish but with a bright yellow base. The mushrooms are edible but are popular with insects, and so they are often infested with maggots.

<i>Boletus subluridellus</i> Species of fungus

Boletus subluridellus is a species of bolete fungus in the family Boletaceae. Described as new to science in 1971 by American mycologists, the bolete is found in the eastern United States and Canada. It grows on the ground in coniferous and mixed forests in a mycorrhizal association with deciduous trees, especially oak. The fruit bodies (mushrooms) have orangish-red, broadly convex caps that are up to 10 cm (3.9 in) in diameter, with small, dark reddish pores on the underside. The pale yellow stipe measures 4–9 cm (1.6–3.5 in) long by 1.5–2.3 cm (0.6–0.9 in) thick. All parts of the fruit body will quickly stain blue when injured or touched.

<i>Sutorius eximius</i> Species of fungus

Sutorius eximius, commonly known as the lilac-brown bolete, is a species of fungus in the family Boletaceae. This bolete produces fruit bodies that are dark purple to chocolate brown in color with a smooth cap, a finely scaly stipe, and a reddish-brown spore print. The tiny pores on the cap underside are chocolate to violet brown. It is widely distributed, having been recorded on North America, South America, and Asia, where it grows in a mycorrhizal relationship with both coniferous and deciduous trees.

<i>Imleria badia</i> Edible species of fungus in the family Boletaceae found in Europe and North America

Imleria badia, commonly known as the bay bolete, is an edible, pored mushroom found in Eurasia and North America, where it grows in coniferous or mixed woods on the ground or on decaying tree stumps, sometimes in prolific numbers. Both the common and scientific names refer to the bay- or chestnut-coloured cap, which is almost spherical in young specimens before broadening and flattening out to a diameter up to 15 cm (6 in). On the cap underside are small yellowish pores that turn dull blue-grey when bruised. The smooth, cylindrical stipe, measuring 4–9 cm long by 1–2 cm thick, is coloured like the cap, but paler. Some varieties have been described from eastern North America, differing from the main type in both macroscopic and microscopic morphology.

<i>Aureoboletus betula</i> Species of fungus

Aureoboletus betula is a species of mushroom producing fungus in the family Boletaceae. It is commonly known as the Shaggy Stalked Bolete.

<i>Boletus nobilissimus</i> Species of fungus

Boletus nobilissimus is an edible basidiomycete mushroom, of the genus Boletus in the family Boletaceae. Long considered a variety of European Boletus edulis, it has become a species on its own in 2000, with 2010 molecular study finding that it is most closely related to B. atkinsonii, B. quercophilus of Costa Rica and then B. barrowsii of western United States. It is found in abundance in open oak forests after heavy rains and warm weather.

References

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  2. ↑ Arora, David (1986). Mushrooms demystified: a comprehensive guide to the fleshy fungi (Second ed.). Berkeley: Ten Speed Press. ISBN   978-0-89815-169-5.
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  4. ↑ "Boletus olivaceus Schaeff., Fungorum qui in Bavaria et Palatinatu circa Ratisbonam nascuntur Icones, 4: 77, t. 105, 1774". MycoBank. International Mycological Association. Retrieved 2013-03-19.
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  17. ↑ Vizzini A. (10 June 2014). "Nomenclatural novelties" (PDF). Index Fungorum (146): 1–2. ISSN   2049-2375.
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  20. ↑ Laessoe, T. (2002). Mushrooms. Smithsonian Handbooks (2 ed.). London, UK: Dorling Kindersley Adult. p. 190. ISBN   978-0-7894-8986-9.
  21. 1 2 3 4 5 6 7 Bessette, A.R.; Bessette, A.; Roody, W.C. (2000). North American Boletes: A Color Guide to the Fleshy Pored Mushrooms. Syracuse, New York: Syracuse University Press. pp. 100–01. ISBN   978-0-8156-0588-1.
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  26. 1 2 Davis, R.M.; Sommer, R.; Menge, J.A. (2012). Field Guide to Mushrooms of Western North America. Berkeley, California: University of California Press. p. 325. ISBN   978-0-520-95360-4.
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  29. ↑ Takahashi, H.; Taneyama, Y.; Degawa, Y. (2013). "Notes on the boletes of Japan 1. Four new species of the genus Boletus from central Honshu, Japan". Mycoscience. 54 (6): 458–468. doi:10.1016/j.myc.2013.02.005.
  30. ↑ Phillips, R. (2005). Mushrooms and Other Fungi of North America. Buffalo, New York: Firefly Books. p. 264. ISBN   978-1-55407-115-9.
  31. ↑ Landeros, F.; Castillo, J.; Guzmán, G.; Cifuentes, J. (2006). "Los hongos (macromicetos) conocidos an at Cerro el Zamorano (Queretaro-Guanajuato), Mexico" [Known macromycetes from Cerro el Zamorano (Queretaro-Guanajuato), Mexico](PDF). Revista Mexicana de Micologia (in Spanish). 22: 25–31.
  32. ↑ Thiers, H.D. (1998) [1975]. "Boletus calopus". The Boletes of California. New York, New York: Hafner Press; MykoWeb (online version).
  33. ↑ Sesli, E. (2007). "Preliminary checklist of macromycetes of the East and Middle Black Sea Regions of Turkey" (PDF). Mycotaxon. 99: 71–74.
  34. ↑ Sarwar, S.; Khalid, A.N. (2013). "Preliminary Checklist of Boletales in Pakistan" (PDF). Mycotaxon: 1–12.
  35. ↑ Wang, L.; Song D.-S.; Liang, J-F.; Li, Y-C.; Zhang, Y. (2006). "Macrofungus resources and their utilization in Shangri-La County, Northwest in Yunnan Province". Journal of Plant Resources and Environment (in Chinese). 15 (3): 79–80. ISSN   1004-0978.
  36. 1 2 Kim, W.-G.; Kim, J.-W.; Ryoo, I.-J.; Kim, J.-P.; Kim, Y.-H.; Yoo, I.-D. (2004). "Boletunones A and B, highly functionalized novel sesquiterpenes from Boletus calopus". Organic Letters. 6 (5): 823–26. doi:10.1021/ol049953i. PMID   14986984.
  37. ↑ Yeh, K.-W.; Chen, Z.-C. (1981). "The boletes of Taiwan II". Taiwania. 26: 100–15. ISSN   0372-333X.
  38. 1 2 Hellwig, V.; Dasenbrock, J.; Gräf, C.; Kahner, L.; Schumann, S.; Steglich, W. (2002). "Calopins and cyclocalopins – Bitter principles from Boletus calopus and related mushrooms". European Journal of Organic Chemistry. 2002 (17): 2895–904. doi:10.1002/1099-0690(200209)2002:17<2895::AID-EJOC2895>3.0.CO;2-S.
  39. ↑ Carluccio, A. (2003). The Complete Mushroom Book. London, UK: Quadrille. ISBN   978-1-84400-040-1.
  40. ↑ Boa, E.R. (2004). Wild Edible Fungi: A Global Overview Of Their Use And Importance To People. Non-Wood Forest Products. Vol. 17. Rome: Food and Agriculture Organization of the United Nations. pp. 123, 128. ISBN   978-92-5-105157-3.
  41. ↑ Ebel, H.; Knör, S.; Steglich, W. (2003). "Total synthesis of the mushroom metabolite (+)-calopin". Tetrahedron. 59 (1): 123–29. doi:10.1016/S0040-4020(02)01451-5.
  42. ↑ Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, CN: FalconGuides. p. 396. ISBN   978-0-7627-3109-1.
  43. ↑ Huang, Y.-T.; Onose, J.-I.; Abe, N.; Yoshikawa, K. (2009). "In vitro inhibitory effects of pulvinic acid derivatives isolated from Chinese edible mushrooms, Boletus calopus and Suillus bovinus, on cytochrome P450 activity" (PDF). Bioscience, Biotechnology, and Biochemistry. 73 (4): 855–60. doi: 10.1271/bbb.80759 . PMID   19352038. S2CID   39654350.
  44. ↑ Kim, J.-W.; Yoo, I.-D.; Kim, W.-G. (2006). "Free radical-scavenging δ-lactones from Boletus calopus". Planta Medica. 72 (15): 1431–32. doi:10.1055/s-2006-951722. PMID   17091435.
  45. ↑ Liu, D.-Z.; Wang, F.; Jia, R.-R.; Liu, J.-K. (2008). "A novel sesquiterpene from the basidiomycete Boletus calopus" (PDF). Zeitschrift für Naturforschung B. 63 (1): 114–16. doi:10.1515/znb-2008-0119. S2CID   94040226.
  46. ↑ Rapior, S.; Marion, C.; Pélissier, Y.; Bessière, J.-M. (1997). "Volatile composition of fourteen species of fresh wild mushrooms (Boletales)". Journal of Essential Oil Research. 9 (2): 231–34. doi:10.1080/10412905.1997.9699468.
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