竹荪属真菌功能成分与生理活性研究进展  

Advance in studies on functional constituents and biological activity of Dictyophora Desv

作　　者：邵红军[1] 房立真[2] 程俊侠 杨胜楠[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]新乡医学院药学院,河南新乡453003 [3]陕西省环境监测中心站,陕西西安710061

出　　处：《陕西师范大学学报（自然科学版）》2011年第5期96-103,共8页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-08);高等学校博士学科点专项科研基金(20100202120009);中央高校基本科研业务费专项资金资助(GK200902042);陕西师范大学优秀预研项目(200902013)

摘　　要：对竹荪属真菌,特别是食用竹荪的功能成分、营养价值及生理活性等方面的研究进行了综合分析和论述.食用竹荪营养丰富,含有生物碱、倍半萜和多糖等多种结构类型的功能成分,具有明显的抗肿瘤和抑菌防腐等生物活性.但目前对该属真菌活性功能成分和其作用机制研究还不够深入,食用竹荪的营养品质和安全性也缺乏系统评价.因此,进一步明确竹荪子实体或发酵产物中的活性成分,并阐明其构效关系和作用机制,将为新天然药物或食品防腐剂先导化合物的发现奠定基础;系统分析和比较不同食用竹荪种类的营养成分,可为其精深加工和食用菌营养剂的开发提供理论依据.Natural functional constituents,nutritional values and biological activities of macrofungi species of Dictyophora Desv.are outlined in this review.Some edible species are appreciated not only for highly nutritious and flavour,but also for their chemical characteristic including sesquiterpenes,alkaloids and polysaccharides with antitumor or antimicrobial activities.To date,however,the potential active components and especially their action mechanism are still remained unknown,systematic nutritional and safety evaluation for these edible species is also rarely reported.Therefore,a careful chemical study of all the species is necessary to realize their full potential applications in human health promoting and foodborn pathogens controlling.Moreover,a systematic and quantitative nutritional and safety assessment of four edible species is also important to promote their intensive processing.

关 键 词：竹荪 功能成分 生理活性 食用菌营养剂 

分 类 号：G804[文化科学—运动人体科学]