Lycoperdon perlatum

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Lycoperdon perlatum
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Agaricaceae
Genus: Lycoperdon
Species:
L. perlatum
Binomial name
Lycoperdon perlatum
Pers. (1796)
Synonyms[1][2]
  • Lycoperdon gemmatum
    Batsch
    (1783)
  • Lycoperdon gemmatum var. perlatum (Pers.) Fr. (1829)
  • Lycoperdon bonordenii Massee (1887)
  • Lycoperdon perlatum var. bonordenii (Massee) Perdeck (1950)
saprotrophic
Edibility is choice or inedible

Lycoperdon perlatum, popularly known as the common puffball, warted puffball, gem-studded puffball or devil's snuff-box, is a species of

spores
in a burst when the body is compressed by touch or falling raindrops.

Common puffball, releasing spores in a burst by compressing the body

The puffball grows in fields, gardens, and along roadsides, as well as in grassy clearings in woods. It is

antifungal
activities.

Taxonomy

The species was first

Synonyms include Lycoperdon gemmatum (as described by August Batsch in 1783[4]); the variety Lycoperdon gemmatum var. perlatum (published by Elias Magnus Fries in 1829[5]); Lycoperdon bonordenii (George Edward Massee, 1887[6]); and Lycoperdon perlatum var. bonordenii (A.C. Perdeck, 1950[7]).[1][2]

L. perlatum is the

phylogenetic relationship with L. marginatum.[8]

The

specific epithet perlatum is Latin for "widespread".[9] It is commonly known as the common puffball, the gem-studded puffball[10] (or gemmed puffball[11]), the warted puffball,[9] or the devil's snuff-box;[12] Samuel Frederick Gray called it the pearly puff-ball in his 1821 work A Natural Arrangement of British Plants.[13] Because some indigenous peoples believed that the spores caused blindness, the puffball has some local names such as "blindman's bellows" and "no-eyes".[14]

Description

The exoperidium is covered in spines and warts.
Fruit bodies are edible when the gleba is white and firm.

The fruit body ranges in shape from pear-like with a flattened top, to nearly spherical, and reaches dimensions of 1.5 to 6 cm (5⁄8 to 2+3⁄8 in) wide by 3 to 7 cm (1+1⁄8 to 2+3⁄4 in) tall. It has a stem-like base, and is whitish before browning in age.[15] The outer surface of the fruit body (the exoperidium) is covered in short cone-shaped spines that are interspersed with granular warts. The spines, which are whitish, gray, or brown, can be easily rubbed off, and leave reticulate pock marks or scars after they are removed.[11] The base of the puffball is thick. It is initially white, but turns yellow, olive, or brownish in age.[11] The reticulate pattern resulting from the rubbed-off spines is less evident on the base.[16]

In maturity, the exoperidium at the top of the puffball sloughs away, revealing a pre-formed hole (ostiole) in the endoperidium, through which the spores can escape.[17] In young puffballs, the internal contents, the gleba, is white and firm, but turns brown and powdery as the spores mature.[11] The gleba contains minute chambers that are lined with hymenium (the fertile, spore-bearing tissue); the chambers collapse when the spores mature.[17] Mature puffballs release their powdery spores through the ostiole when they are compressed by touch or falling raindrops. A study of the spore release mechanism in L. pyriforme using high-speed schlieren photography determined that raindrops of 1 mm diameter or greater, including rain drips from nearby trees, were sufficient to cause spore discharge. The puffed spores are ejected from the ostiole at a velocity of about 100 cm/second to form a centimeter-tall cloud one-hundredth of a second after impact. A single puff like this can release over a million spores.[18]

Common puffball (Lycoperdon perlatum)
Closeup of the ostiole. Note the pockmarks left behind from missing spines.
Spores are thick-walled and spherical, measuring roughly 4 μm in diameter.

The spores are spherical, thick-walled, covered with minute spines, and measure 3.5–4.5 

pseudoparenchymatous hyphae (resembling the parenchyma of higher plants), in which the individual hyphal cells are spherical to elliptical in shape, thick-walled (up to 1 μm), and measure 13–40 by 9–35 μm. These hyphae do not have clamp connections.[20]

Edibility

Lycoperdon perlatum, dried[21]
Nutritional value per 100 g (3.5 oz)
Energy1,845.5 kJ (441.1 kcal)
42 g
10.6 g
44.9 g
Copper
56%
0.5 mg
Iron
31%
5.5 mg
Manganese
26%
0.6 mg
Zinc
5%
0.5 mg
†Percentages estimated using US recommendations for adults,[22] except for potassium, which is estimated based on expert recommendation from the National Academies.[23]

Lycoperdon perlatum is considered to be a good

protein, carbohydrates, fats, and several micronutrients.[21] The predominant fatty acids in the puffball are linoleic acid (37% of the total fatty acids), oleic acid (24%), palmitic acid (14.5%), and stearic acid (6.4%).[31]

The immature 'buttons' or 'eggs' of deadly Amanita species can be confused with puffballs. This can be avoided by slicing fruit bodies vertically and inspecting them for the internal developing structures of a mushroom, which would indicate the poisonous Amanita. Additionally, amanitas will generally not have "jewels" or a bumpy external surface.[32]

The spores' surfaces have many microscopic spines and can cause severe irritation of the lung (lycoperdonosis) when inhaled.[33][34] This condition has been reported to afflict dogs that play or run where the puffballs are present.[35][36]

Similar species

Lycoperdon excipuliforme (left) and L. marginatum (right) are two of several lookalike puffball species.

There are several other puffball species with which L. perlatum might be confused.

L. pyriforme lacks prominent spines on the surface, and grows on rotting wood—although if growing on buried wood, it may appear to be terrestrial. The widely distributed and common L. umbrinum has spines that do not leave scars when rubbed off,[38] a gleba that varies in color from dark brown to purple-brown at maturity, and a purple-tinged base. The small and rare species L. muscorum grows in deep moss. L. peckii can be distinguished from L. pyriforme by the lavender-tinged spines it has when young. L. rimulatum has purplish spores, and an almost completely smooth exoperidium.[11] L. excipuliforme is larger and grayer, and, in mature individuals, the upper portion of its fruit body breaks down completely to release its spores.[14] In the field, L. marginatum is distinguished from L. perlatum by the way in which the spines are shed from the exoperidium in irregular sheets.[38]

Ecology and distribution

Fruit bodies may grow singly, scattered, in groups, or—as shown here—in clusters.

A

saprobic species, Lycoperdon perlatum grows solitarily, scattered, or in groups or clusters on the ground. It can also grow in fairy rings.[12] Typical habitats include woods, grassy areas, and along roads.[11] It has been reported from Pinus patula plantations in Tamil Nadu, India.[20] The puffball sometimes confuses golfers because of its resemblance to a golf ball when viewed from a distance.[12]

A widespread species with an almost

subalpine regions in Iceland.[48] In North America, where it is considered the most common puffball species, it ranges from Alaska[49] to Mexico,[50] although it is less common in Central America.[51] The species is popular on postage stamps, and has been depicted on stamps from Guinea, Paraguay, Romania, Sierra Leone, and Sweden.[52]

The puffball

interstate highway in Connecticut were shown to have high concentrations of cadmium and lead.[56] L. perlatum biomass has been shown experimentally to remove mercury ions from aqueous solutions, and is being investigated for potential use as a low-cost, renewable, biosorptive material in the treatment of water and wastewater containing mercury.[57]

Chemistry

Lycoperdic acid is an amino acid known only from L. perlatum.

Several

antifungal activity against Candida albicans, C. tropicalis, Aspergillus fumigatus, Alternaria solani, Botrytis cinerea, and Verticillium dahliae.[61] A 2009 study found L. perlatum puffballs to contain cinnamic acid at a concentration of about 14 milligrams per kilogram of mushroom.[62] The fruit bodies contain the pigment melanin.[63]

The

agonistic activity for the glutamate receptor in the mammalian central nervous system. Methods to synthesize the compounds were reported in 1992,[65] 1995,[66] and 2002.[67]

References

Wikimedia Commons has media related to Lycoperdon perlatum.
  1. ^ a b "Synonymy: Lycoperdon perlatum Pers". Index Fungorum. CAB International. Archived from the original on 5 October 2013. Retrieved 11 October 2012.
  2. ^ a b "Lycoperdon perlatum Pers. 1796". MycoBank. International Mycological Association. Archived from the original on 4 November 2013. Retrieved 29 July 2012.
  3. ^ Persoon CH (1796). Observationes Mycologicae (PDF) (in Latin). Vol. 1. Leipzig, Germany: Petrum Phillippum Wolf. p. 4. Archived from the original (PDF) on 4 November 2013. Retrieved 27 February 2012.
  4. ^ Batsch AJGK (1783). Elenchus fungorum (PDF) (in Latin). Halle an der Saale, Germany: apud J. J. Gebauer. p. 147.
  5. ^ Fries EM (1829). Systema Mycologicum (in Latin). Vol. 3. Greifswald, Germany: Ernesti Mauritii. p. 37.
  6. ^ Massee GE (1887). "A monograph of the genus Lycoperdon (Tournef.) Fr". Journal of the Royal Microscopical Society. 2. 5: 701–27 (see p. 713). Archived from the original on 22 September 2016. Retrieved 20 February 2018.
  7. ^ Perdeck AC (1950). "A revision of the Lycoperdaceae of the Netherlands". Blumea. 6: 480–516 (see p. 505).
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  20. ^ a b c Natarajan K, Purushothama KB (1987). "On the occurrence of Lycoperdon perlatum in Pinus patula plantations in Tamil Nadu" (PDF). Current Science. 56 (21): 1117–8.
  21. ^ a b Nutritional values are based on chemical analysis of Turkish specimens, conducted by Colak and colleagues at the Department of Chemistry, Karadeniz Technical University. Source: Colak A, Faiz Ö, Sesli E (2009). "Nutritional composition of some wild edible mushrooms" (PDF). Türk Biyokimya Dergisi [Turkish Journal of Biochemistry]. 34 (1): 25–31. Archived from the original (PDF) on 17 July 2011. Retrieved 14 September 2011.
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