DNA Barcoding in Confirmation of Foodborne Poisoning Caused by Amanitin Non-Producing Amanita Species
DNA Barcoding in Confirming Foodborne Poisoning Caused by Amanita Mushrooms
Keywords:
Amanita mushrooms, Toxic mushrooms, Amanitin, DNA barcodesAbstract
Food poisoning resulting from the consumption of toxic mushrooms in the genus Amanita that produce amanitin leads to liver and kidney failure, which is the primary cause of mortality. In addition to the toxic Amanita species that produce amanitin, fatalities have also been reported from Amanita species lacking amanitin production. Therefore, to identify the Amanita mushrooms that cause food poisoning lacking amanitin, yet result in death, fungal DNA barcoding targeting the Internal Transcribed Spacer (ITS) region of ribosomal DNA and Phylogenetic Tree analysis were employed. The species identification of mushroom samples remaining from patients consumption was performed through nucleotide sequence similarity analysis against the NCBI GenBank databases, and a Phylogenetic Tree was constructed. The results revealed that the mushroom samples exhibited nucleotide sequence similarities ranging from 88.69% to 89.77%, indicating a close relationship to Amanita echinocephala in the section Lepidella. Phylogenetic analysis confirmed that the mushroom samples clustered with A. echinocephala with a bootstrap support value of 80%. Certain morphological differences were observed, indicating the potential existence of a novel species not previously reported in Thailand. Patients who ingested this toxic mushroom exhibited symptoms similar to those seen in amanitin poisoning but with a longer latency period before symptom onset. The cause of death was attributed to acidosis and cardiac arrest.
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