滑菇黏液成分分析及免疫促进作用研究  

Components of Pholiota nameko Mucilage and in vitro Improving Immunity Power Function

作　　者：袁广峰[1] 李永文[2] 张树斌[1] 王立安[1] 

机构地区：[1]河北师范大学生命科学学院,河北石家庄050016 [2]保定职业技术学院,河北保定071051

出　　处：《食品科学》2008年第3期460-462,共3页Food Science

基　　金：河北师范大学博士基金资助项目(L2004B10)

摘　　要：本实验对来自滑菇的黏液的主要成分进行了定性、定量分析,并采用MTT方法对其提高免疫力作用进行了检测。结果表明:滑菇黏液含三种主要成分,分别为:蛋白质0.209%、核酸(DNA)1.315%、多糖2.231%。滑菇黏液可刺激小鼠淋巴细胞的生长,暗示着其具有提高免疫力的作用。The main components of mucilage from Pholiota nameko mushroom were analysed by the methods of quantitative and qualitative analy. The results indicated that the mucilage contained three kinds of components, namely： protein （0.209%）, DNA （1.315%） and polysaccharides （2.231%）. MTT tsets showed that the mucilage in vitro can stimulate the proliferation of rat spleen lymphocyte. This in vitro study suggested that the mucilage has the function on improving immunity power.

关 键 词：蛋白质 DNA 多糖 淋巴细胞 MTT 

分 类 号：Q949.3[生物学—植物学]