As every mushroom lover knows, weekend mycology is no sport for the lily-livered. Tasty species often look awfully like their deadly cousins. Turns out, typing can even be problematic for the experts.
The paper, “Chemical constituents: water-soluble vitamins, free amino acids and sugar profile from Ganoderma adspersum,” was written by Ibrahim Kivrak, a food chemist at Mugla Sitki Kocman University in Mugla, Turkey. It analyzed the nutritional components of G. adspersum, and found, per the abstract:
Essential amino acid constituted 67.79% of total amino acid, which is well worth the attention with regard to researchers and consumers. In addition, G. adspersum, which is also significantly rich in B group vitamins and vitamin C, can provide a wide range of notable applications in the pharmaceutics, cosmetics, food and dietary supplement industries. G. adspersum revealed its value for pharmacy and nutrition fields.
Not so fast, according to the retraction notice (which appears to be paywalled):
We, the Editors and Publishers of Natural Product Research, are retracting the following article:
Ibrahim Kıvrak, ‘Chemical constituents: water-soluble vitamins, free amino acids and sugar profile from Ganoderma adspersum’. Natural Product Research 29.6 (2015):518–523. http://www.tandfonline.com/doi/pdf/10.1080/14786419.2014.952234
The author has informed us that the species of mushroom analysed was not Ganoderma adspersum as asserted in the title and article.
We note the article was peer-reviewed, accepted and published in good faith based on the warranties made by the author.
The retracted article will remain online to maintain the scholarly record, but it will be digitally watermarked on each page as RETRACTED
We’ve seen many a-paper die due to a mistaken identity of starting materials, such as cell lines. This particular case reminds us of the time a group of authors retracted their 2006 article in the Journal of Immunology after realizing they’d ordered the wrong strain of genetically modified mice. As in that case, Kivrak deserves praise for doing the right thing — and for having the good sense to be a chemist, not a chef.
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