Talk:Clavulina cristata

Latest comment: 2 years ago by 213.31.16.54 in topic Move to C. cristalloides?

WikiProject Food and drink Tagging

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Alpha-Parinaric acid

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I've included here the (translated) abstract for the Japanese journal article[1] referenced in the article available from the ISI Web of Knowledge database, to help clarify that it is indeed Clavulina cristata being referred to:

The lipids of seven species of Basidiomycotina (Lepista-sordida, Amanita-pantherina, Russula-emetica, Russula-nigricans, Lactarius-vellereus, Clavulina-cristata and Polyporus-squmosus) and the species of Ascomycotina (Morchella-esculenta, Morchella-elata and Pezia-vesiculosa) were studied for determination of total lipid, neutral lipid, glycolipid and phosholipid content and fatty acid composition. The major fatty acid components of all samples were 16:0, 18:1 and 18:2, but 18:0 was found in L. vellereus in considerable amounts. Two unusual fatty acids cis-9, trans-11, trans-13, cis-15-octadecatetraenoic acid and cis-9, cis-14-, octadecadien-, 12-ynoic acid were also detected as fatty acid components of C. cristata. Their structures were assigned based on chromatographic and UV and GC-MS spectrometric data as well as a comparison with the authentic samples.

  1. ^ Endo et al. 1991. Characterization of the hydroxy fatty acid content of Basidiomycotina 40(7):574-577.

Move to C. cristalloides?

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According to the synonym list, cristalloides is the currently used name. --193.213.155.210 (talk) 07:13, 19 October 2018 (UTC)Reply


It's hard to see any good reason for using the out-of-date classification cristata for this species. --213.31.16.54 (talk) 14:13, 27 December 2021 (UTC)Reply