Research into the natural product chemistry of Coprinellus micaceus has revealed the presence of several chemical compounds unique to the species. Micaceol is a sterol with "modest" antibacterial activity against the pathogens Corynebacterium xerosis and Staphylococcus aureus. The compound (Z,Z)-4-oxo-2,5-heptadienedioic acid has inhibitory activity against glutathione S-transferase, an enzyme that has been implicated in the resistance of cancer cells against chemotherapeutic agents, especially alkylating drugs.[63][64] A 2003 study did not find any antibacterial activity in this species.[65] A 1962 publication reported the presence of the biologically active indole compound tryptamine in C. micaceus, although the concentration was not determined.[66] The fruit bodies additionally produce a variety of pigment compounds known as melanins—complex chemical polymers that contribute to the formation of soil humus after the fruit bodies have disintegrated.[67] C. micaceus has been found to be devoid of the toxin coprine, the disulfiram-mimicking chemical found in Coprinopsis atramentaria that causes illness when consumed simultaneously with alcohol.[68]
Several species of Coprinus mushrooms have been utilized as food, yet reports indicate that 1 of these may produce toxic symptoms when ingested along with alcohol. At the present time, several substances have been implicated as the causative agent of these untoward reactions. Tryptophan and...
dithyramb: I would have called those C. atramentaria, but I would not be surprised to be wrong. Your post makes it sound like you are quite confident that they are micaceus.
This is a mushroom that I would only ID to species with some hesitation especally from a photo)- what field marks are you seeing that makes you feel so confident?
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