Suillus americanus

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Suillus americanus
Suillus americanus Mt Hood Oregon.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Boletales
Family: Suillaceae
Genus: Suillus
Species:
S. americanus
Binomial name
Suillus americanus
(Peck) Snell (1959)
Synonyms [1]

Boletus americanusPeck (1887)
Ixocomus americanus(Peck) E.-J. Gilbert (1931)

Contents

Suillus americanus
Information icon.svg
Pores icon.pngPores on hymenium
Convex cap icon.svgFlat cap icon.svg Cap is convex or flat
Adnate gills icon2.svgDecurrent gills icon2.svg Hymenium is adnate or decurrent
Bare stipe icon.svg Stipe is bare
Transparent spore print icon.svg
 Spore print is brown
Mycorrhizal fungus.svgEcology is mycorrhizal
Mycomorphbox Edible.pngEdibility is edible

Suillus americanus is a species of fungus in the mushroom family Suillaceae. Commonly known as the chicken fat mushroom, American suillus, it grows in a mycorrhizal association with eastern white pine and is found where this tree occurs in eastern North America and China. The mushroom can be recognized by the bright yellow cap with red to reddish-brown scales embedded in slime, the large yellow angular pores on the underside of the cap, and the narrow yellow stem marked with dark reddish dots. Molecular phylogenetics analysis suggests that S. americanus may be the same species as S. sibiricus , found in western North America and western and central Asia. Suillus americanus is edible, although opinions vary as to its palatability; some susceptible individuals may suffer a contact dermatitis after touching the fruit bodies. The fruit bodies contain a beta glucan carbohydrate shown in laboratory tests to have anti-inflammatory properties.

Taxonomy and classification

Charles Horton Peck Charles Horton Peck.jpg
Charles Horton Peck

Suillus americanus was first described scientifically by American mycologist Charles Horton Peck in 1888, [2] based on specimens he had originally collected as far back as 1869, in New York state, near Sand Lake, Albany, and Port Jefferson. In his 1888 publication he indicated that he had originally listed these collections as Boletus flavidus (now known as Suillus flavidus ) in his 1869 Report of the State Botanist (published in 1872). [3] However, as was pointed out nearly a century later in 1986, the 1869 report does not actually mention the species; rather, Peck's field notes that year (which served as the basis for the report) reference a collection at Sand Lake upon which the original (1888) description was most likely based. Because Peck failed to designate a type specimen, one of the Sand Lake specimens was lectotypified in 1986. [4]

In 1931, French mycologist Édouard-Jean Gilbert transferred the species to the genus Ixocomus, [5] a now-defunct taxon that has since been subsumed into Suillus. [6] In 1959, Walter H. Snell, collaborating with Rolf Singer and Esther A. Dick, transferred the species to Suillus. [7] In his 1986 version of the authoritative monograph The Agaricales in Modern Taxonomy, Singer included the species in the subsection Latiporini of genus Suillus , an infrageneric grouping (below the taxonomic level of genus) characterized by a cinnamon-colored spore print without an olive tinge, and wide pores, typically greater than 1 mm when mature. [8]

Common names for the species include the American slipperycap, [9] the American suillus, [10] or the chicken-fat mushroom. The latter name is a reference to its yellow color. [11] The specific epithet americanus means "of America". [12]

Description

Suillus americanus 60342.jpg
Young specimens have an inrolled margin, and remnants of a yellowish, cottony veil.
Suillus americanus 53663.jpg
The yellow pores are angular, and 1–2 mm in diameter.

The cap is typically between 3–10 cm (1.2–3.9 in) in diameter, broadly convex with a small umbo (a central elevation) to flat with age. The cap margin is curved inwards in young specimens, and may have remnants of a yellowish, cottony veil hanging from it. The cap surface is colored bright yellow with red or brownish streaks and hairy patches. When the fruit body is young and moist, the surface is slimy; as the cap matures and dries out, it becomes sticky or tacky. [13]

The tubes which comprise the pore layer on the underside of the cap are 0.4 to 0.6 cm (0.16 to 0.24 in) deep, and have an adnate (attached broadly to the stem) to decurrent (running down the length of the stem) attachment to the stem. They are yellow, and stain reddish-brown when bruised. The yellow pores are large (1–2 mm diameter) and angular, and tend to become darker as they age. [13] The pores are slightly wider than long, so that there are about 9–10 pores per centimeter measured radially, but 12 to 13 per centimeter when measured tangentially, about halfway to the edge. [7] As is the case with all boletes, spores form on the inner surfaces of the tubes and sift through their openings to be borne away on the air currents outside.

The stem is 3–9 cm (1.2–3.5 in) by 0.4–1 cm (0.2–0.4 in), roughly equal in width throughout, often crooked, and becomes hollow with age. The color of the stem surface is lemon yellow, and it is covered with glandular dots that bruise if handled. The partial veil is not attached to the stem, and usually does not leave a ring on the stem. A whitish mycelium present at the base of the stem helps anchor the fruit body in the substrate. The flesh is mustard yellow, and stains pinkish-brown when cut or bruised. [14] [15]

Microscopic characteristics

In deposit, the spores are cinnamon-colored. [16] Viewed with a microscope, they are pale yellow, smooth, and roughly elliptical in shape, and measure 8–9.5 by 3.5–5  µm. The basidia, the spore-bearing cells, are club-shaped and 4-spored, with dimensions of 21–25 by 5.5 to 6 µm. [4] The pleurocystidia (cystidia found on the sides of a gill) range in shape from cylindrical to club-shaped and are arranged in bundles. Both the bases of the bundles and the surface of the cystidia may be covered with brown pigment particles. Cheilocystidia are cystidia located in the gill faces. In S. americanus, they are mostly club-shaped, often with an expanded apex, and like the pleurocystidia, are arranged in bundles, with brown pigment particles at the base of the bundles. [15] Bundles of cystidia near the tube openings may sometimes be visible with a hand lens. Like all Suillus species, the cystidia of S. americanus will turn orange-brown in the presence of a solution of 3%  potassium hydroxide. [11] The slimy layer on the cap surface results from an interwoven layer of gelatinous hyphae that are typically 3–5 µm thick. [15]

Edibility

Suillus americanus is edible. Suillus americanus 8225.jpg
Suillus americanus is edible.

This species is nonpoisonous [16] and sometimes regarded as edible, but opinions about its palatibility are mixed. It has no odor and its taste has been reported as mild. [16] One field guide suggests it has a "distinctive lemony tang", [17] and another says, "The yellow cap may remind you of chicken fat; it has a wonderfully savory mushroom flavor." [18] The slimy texture of the mushroom has been compared to okra. [10] One cookbook author suggests that the mushroom is ideal for spreads, for use on bread or as a dip; baking the fruit bodies in an oven will dry them for future use, and concentrate the flavor. [18] The slimy caps and the pore layer are typically removed before consumption. [19] Another field guide mentions that the "thin flesh hardly make this species worthwhile." [15]

Similar species

Suillus americanus is very similar in appearance to Suillus sibiricus (distributed in western North America and western and central Asia) but the latter species associates with Pinus monticola and Pinus flexilis rather than Pinus strobus . [20] One field guide suggests that Suillus sibiricus has a thicker stem than S. americanus, brown spots on the cap, and is a darker, more dingy yellow. [16] Molecular phylogenetics analysis has shown, however, that specimens of S. sibricus collected from China and western North America, as well as S. americanus from eastern North America, are most likely "a single circumboreal taxon". [21]

Another lookalike species is Suillus subaureus, which can be distinguished microscopically by slightly smaller, hyaline (translucent) spores (typically 7.5–8.5 by 3 µm), and an association with Quaking Aspen (Populus tremuloides). [7]

Habitat and distribution

S. americanus is known for its association with Eastern white pine. Pinus strobus trees.jpg
S. americanus is known for its association with Eastern white pine.

Suillus americanus is a common species, and is found growing solitarily or in clusters on the ground throughout northeastern North America, north to Canada, where it typically fruits in the late summer and autumn. [9] [14] It is also found in Guangdong, China, [22] an example of a disjunct distribution. Fruit bodies can often be found in drier weather when other species are not abundant. [10]

Suillus americanus is a mycorrhizal species, a mutualistic relationship where the fungus forms a sheath on the surface of the root from which hyphae extend outward into the soil, and inwards between the cortical cells with which they interface to form a Hartig net. The main benefit for the fungus is constant access to a supply of carbohydrates produced by the plant's photosynthesis, while the plant benefits from an enhanced supply of mineral nutrients from the soil, taken up by the hyphae of the fungus. It grows in association with pines, particularly eastern white pine (Pinus strobus). [16]

Allergenicity

Some susceptible individuals have experienced an allergic reaction after touching Suillus americanus. The symptoms of allergic contact dermatitis generally develop one to two days after initial contact, persist for roughly a week, then disappear without treatment. [19] Cooking the fruit bodies inactivates the responsible allergens. [11]

Bioactive compounds

Suillus americanus contains a polysaccharide known as a beta glucan that laboratory tests suggest may have anti-inflammatory activity. Known specifically as a (1→3)-, (1→4)-β-D-glucan, its natural function is as a component of the fungal cell wall, where it forms microcrystalline fibrils in the wall that give it rigidity and strength. The anti-inflammatory activity results from the polysaccharide's ability to inhibit the production of nitric oxide in activated macrophages, a cell of the immune system. [23]

See also

Related Research Articles

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

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<i>Suillus bovinus</i> Species of edible fungus in the family Suillaceae native to Europe and Asia

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<i>Gomphidius glutinosus</i> Species of fungus

Gomphidius glutinosus, commonly known as the slimy spike-cap, hideous gomphidius, or glutinous gomphidius is a gilled mushroom found in Europe & North America. Although it has gills, it is a member of the order Boletales, along with the boletes. The fruiting bodies sprout in pine, fir and spruce woodland in Europe in autumn. Initially, are completely covered with a slimy veil, breaking through to reveal a greyish or brownish-capped mushroom with decurrent greyish gills which sometimes resembles a child's top. Opinions differ on the suitability of this mushroom for the table, some guides hold it in high regard, while others view it with caution.

<i>Bothia</i> Genus of fungi

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<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, suggesting a saprobic lifestyle. Despite occasional appearances to the contrary, Aureoboletus mirabilis is mycorrhizal, and forms close mutualistic associations with hemlock roots.

<i>Suillus brevipes</i> Species of edible fungus in the family Suillaceae found throughout North America

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<i>Suillus lakei</i> Species of fungus

Suillus lakei, commonly known as the matte Jack, Lake's bolete, or the western painted Suillus, is a species of fungus in the family Suillaceae. It is characterized by the distinctive reddish-brown tufted fibers or small scales on the cap, and the presence of a woolly veil on the stem. The caps can reach diameters of up to 15 cm, while the stems are between 6 and 12 cm long and usually 1–3 cm thick. On the underside of the cap is a layer of spongy yellow to yellow-brown angular pores; these pores are covered with a whitish partial veil when young. A mycorrhizal fungus, S. lakei grows in association with Douglas fir, and is found where this tree occurs. It is native to northwestern North America, but has been introduced to Europe, South America, and New Zealand. The mushroom is edible, but opinions vary considerably as to its quality.

<i>Suillus spraguei</i> Species of mushroom

Suillus spraguei is a species of fungus in the family Suillaceae. It is known by a variety of common names, including the painted slipperycap, the painted suillus or the red and yellow suillus. Suillus spraguei has had a complex taxonomical history, and is also frequently referred to as Suillus pictus in the literature. The readily identifiable fruit bodies have caps that are dark red when fresh, dry to the touch, and covered with mats of hairs and scales that are separated by yellow cracks. On the underside of the cap are small, yellow, angular pores that become brownish as the mushroom ages. The stalk bears a grayish cottony ring, and is typically covered with soft hairs or scales.

<i>Suillus sibiricus</i> Species of fungus

Suillus sibiricus is a fungus of the genus Suillus in the family Suillaceae. It is found in mountains of Europe, North America, and Siberia, strictly associated with several species of pine tree. Due to its specific habitat and rarity in Europe, it has been selected for inclusion in several regional Red Lists. Its fruit bodies are characterised by having slimy caps in wet weather, which can reach diameters of up to 10 cm (3.9 in). On the underside of the cap are yellow angular pores that bruise a pinkish to cinnamon colour. The stem is up to 8 cm (3.1 in) tall and 2.5 cm (1.0 in) wide and typically has a ring, a remnant of the partial veil that covers the fruit body in its early development. In North America, it is commonly called the Siberian slippery jack. Phylogenetic analysis has shown that S. sibiricus is closely related to S. umbonatus and S. americanus, and may in fact be conspecific with the latter species.

<i>Suillus pungens</i> Species of fungus in the family Suillaceae found in California

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<i>Gyroporus cyanescens</i> Species of fungus

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<i>Suillus cothurnatus</i> Species of fungus

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<i>Suillus salmonicolor</i> Species of fungus in the family Suillaceae

Suillus salmonicolor, commonly known as the Slippery Jill, is a fungus in the family Suillaceae of the order Boletales. First described as a member of the genus Boletus in 1874, the species acquired several synonyms, including Suillus pinorigidus and Suillus subluteus, before it was assigned its current binomial name in 1983. It has not been determined with certainty whether S. salmonicolor is distinct from the species S. cothurnatus, described by Rolf Singer in 1945. S. salmonicolor is a mycorrhizal fungus—meaning it forms a symbiotic association with the roots of plants such that both organisms benefit from the exchange of nutrients. This symbiosis occurs with various species of pine, and the fruit bodies of the fungus appear scattered or in groups on the ground near the trees. The fungus is found in North America, Hawaii, Asia, the Caribbean, South Africa, Australia and Central America. It has been introduced to several of those locations via transplanted trees.

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

Tylopilus tabacinus is a species of bolete fungus in the family Boletaceae. It is characterized by a tawny-brown cap measuring up to 17.5 cm (6.9 in) in diameter, and a reticulated stem up to 16.5 cm (6.5 in) long by 6 cm (2.4 in) thick. A characteristic microscopic feature is the distinctive crystalline substance encrusted on the hyphae in the surface of the cap. The species is known from the eastern United States from Florida north to Rhode Island, and west to Mississippi, and from eastern Mexico. It is a mycorrhizal species, and associates with oak and beech trees.

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

Tylopilus alboater, called the black velvet bolete, by some, is a bolete fungus in the family Boletaceae. The species is found in North America east of the Rocky Mountains, and in eastern Asia, including China, Japan, Taiwan, and Thailand. A mycorrhizal species, it grows solitarily, scattered, or in groups on the ground usually under deciduous trees, particularly oak, although it has been recorded from deciduous, coniferous, and mixed forests.

<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>Boletus curtisii</i> Species of fungus

Boletus curtisii is a species of fungus in the family Boletaceae. It produces small- to medium-sized fruit bodies (mushrooms) with a convex cap up to 9.5 cm (3.7 in) wide atop a slender stem that can reach a length of 12 cm (4.7 in). In young specimens, the cap and stem are bright golden yellow, although the color dulls to brownish when old. Both the stem and cap are slimy or sticky when young. On the underside of the cap are small circular to angular pores. The mushroom is edible, but not appealing. It is found in eastern and southern North America, where it grows in a mycorrhizal association with hardwood and conifer trees. Once classified as a species of Pulveroboletus, the yellow color of B. curtisii is a result of pigments chemically distinct from those responsible for the yellow coloring of Pulveroboletus.

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

Boletus subvelutipes, commonly known as the red-mouth bolete, is a bolete fungus in the family Boletaceae. It is found in Asia and North America, where it fruits on the ground in a mycorrhizal association with both deciduous and coniferous trees. Its fruit bodies (mushrooms) have a brown to reddish-brown cap, bright yellow cap flesh, and a stem covered by furfuraceous to punctate ornamentation and dark red hairs at the base. Its flesh instantly stains blue when cut, but slowly fades to white. The fruit bodies are poisonous, and produce symptoms of gastrointestinal distress if consumed.

<i>Pulveroboletus ravenelii</i> Species of fungus

Pulveroboletus ravenelii, commonly known as Ravenel's bolete or the powdery sulfur bolete, is a species of bolete fungus in the family Boletaceae. Described as new to science in 1853, the widely distributed species is known from Asia, Australia, North America, Central America, and South America. Mycorrhizal with oak, the fungus fruits on the ground singly, scattered, or in groups in woods. Fruit bodies (mushrooms) have convex to flat, yellowish to brownish-red caps up to 10 cm (4 in) in diameter. On the cap underside, the pore surface is bright yellow before turning dingy yellow to grayish brown with age; it stains greenish blue then grayish brown after injury. A cottony and powdery partial veil remains as a ring on the stipe. The mushrooms are edible, and have been used in traditional Chinese medicine and for mushroom dyeing.

References

  1. ↑ "Suillus americanus (Peck) Snell 1959". MycoBank. International Mycological Association. Retrieved 2010-07-21.
  2. ↑ Peck CH. (1888). "New York species of viscid boletii". New York State Museum Bulletin. 62 (2): 57–66.
  3. ↑ Peck CH. (1872). "Report of the State Botanist 1869". Annual Report of the New York State Cabinet of Natural History. 23: 27–135.
  4. 1 2 Palm ME, Stewart EL (1986). "Typification and nomenclature of selected Suillus species". Mycologia. 78 (3): 325–33. doi:10.2307/3793035. JSTOR   3793035.
  5. ↑ Gilbert EJ. (1931). Les Livres du Mycologue, Tome III: Les Bolets (in French). Paris: Le François. p. 93. OCLC   490436586.
  6. ↑ Kirk PM, Cannon PF, Minter DW, Stalpers JA (2008). Dictionary of the Fungi (10th ed.). Wallingford, UK: CABI. p. 346. ISBN   978-0-85199-826-8.
  7. 1 2 3 Snell WH, Singer R, Dick EA (1959). "Notes on boletes. XI". Mycologia. 51 (4): 564–77. doi:10.2307/3756143. JSTOR   3756143.
  8. ↑ Singer R. (1986). The Agaricales in Modern Taxonomy (4th ed.). Königstein im Taunus, Germany: Koeltz Scientific Books. p. 756. ISBN   3-87429-254-1.
  9. 1 2 McKnight (1987), pp. 113–14.
  10. 1 2 3 Russell B. (2006). Field Guide to Wild Mushrooms of Pennsylvania and the Mid-Atlantic. Pennsylvania State University Press. p. 172. ISBN   978-0-271-02891-0.
  11. 1 2 3 Volk T. (2004). "Suillus americanus, the chicken fat mushroom". Tom Volk's Fungus of the Month. Department of Biology, University of Wisconsin-La Crosse. Retrieved 2010-01-31.
  12. ↑ Smith AH, Weber NS (1980). The Mushroom Hunter's Field Guide. Ann Arbor, Michigan: University of Michigan Press. pp. 98–9. ISBN   0-472-85610-3.
  13. 1 2 Healy RA, Huffman DR, Tiffany LH, Knaphaus G (2008). Mushrooms and Other Fungi of the Midcontinental United States. Bur Oak Guide. Iowa City, Iowa: University of Iowa Press. p. 171. ISBN   978-1-58729-627-7.
  14. 1 2 Phillips R. "Suillus americanus". Rogers Mushrooms. Rogers Plants. Retrieved 2009-09-16.
  15. 1 2 3 4 Grund DW, Harrison AK (1976). Nova Scotian Boletes. Lehre, Germany: J. Cramer. pp. 162–3. ISBN   3-7682-1062-6.
  16. 1 2 3 4 5 Miller HR, Miller OK (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. Guilford, Connecticut: FalconGuide. p. 361. ISBN   978-0-7627-3109-1.
  17. ↑ McKnight (1987), p. 393.
  18. 1 2 Brill S. (2002). The Wild Vegetarian Cookbook. Boston, Massachusetts: Harvard Common Press. p. 309. ISBN   978-1-55832-214-1.
  19. 1 2 Bruhn JN, Soderberg MD (1991). "Allergic contact dermatitis caused by mushrooms". Mycopathologia. 115 (3): 191–5. doi:10.1007/BF00462225. PMID   1749402. S2CID   36511162.
  20. ↑ Kuo M. (December 2007). "Suillus sibiricus". MushroomExpert.com. Retrieved 2009-09-16.
  21. ↑ Mueller GM, Wu Q-X, Huang Y-Q, Guo S-Y, Aldana-Gomez R, Vilgalys R (2001). "Assessing biogeographic relationships between North American and Chinese macrofungi" (PDF). Journal of Biogeography. 28 (2): 271–281. doi:10.1046/j.1365-2699.2001.00540.x. S2CID   86035482.
  22. ↑ Bi Z, Zheng G, Li T (1993). The Macrofungus Flora of China's Guangdong Province. Hong Kong: Chinese University Press. pp. 472–3. ISBN   962-201-556-5.
  23. ↑ Pacheco-Sanchez M, Boutin Y, Angers P, Gosselin A, Tweddell RJ (2006). "A bioactive (1→3)-, (1→4)-β-D-glucan from Collybia dryophila and other mushrooms". Mycologia. 98 (2): 180–5. doi:10.3852/mycologia.98.2.180. JSTOR   3762318. PMID   16894963.

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