茯苓多糖的研究进展  

Research Progress in Polysaccharides from Poria cocos

作　　者：牛爽[1] 郝利民[1,2] 赵树欣[1] 陈强[2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]中国人民解放军总后勤部军需装备研究所,北京100010

出　　处：《食品科学》2012年第13期348-353,共6页Food Science

摘　　要：多糖具有多种生物活性,其中,药食两用真菌多糖已成为食品、医药和生物领域的研究热点。近年来,有关真菌多糖治疗与保健功能的报道越来越多,茯苓多糖是从茯苓菌分离提取出来的真菌多糖,具有显著的抗肿瘤功能。本文对茯苓多糖的成分、性质、发酵制备和功能用途等进行比较全面的阐述,旨在为进一步研究与开发茯苓多糖,保护药食用真菌资源提供参考。Polysaccharides have a variety of biological activities. The polysaccharides from medicinal and edible fungi have gained extensive attention in the fields of food, medicine and biology. Recently, there are more and more reports related to treatments and health care functions of polysaccharides from fungi. Pachyman is a polysaccharide extracted from Poria cocos, and it has significant anti-tumor activity. In this article, the recent research progress in the composition, characteristics, fermentation and functions of pachyman are reviewed with the goal of providing a comprehensive survey for further research and development of pachyman, and a reference for protecting the resource of edible and medicinal fungi.

关 键 词：茯苓 茯苓多糖 功能 研究进展 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]