4种食用菌总黄酮生物功能的研究  

Research on total flavonoids bioactivity of edible fungus

作　　者：缪钱江[1] 刘宇[1,2] 许峰[1,2] 王守现[1,2] 赵爽[1,2] 

机构地区：[1]北京市农林科学院植物保护环境保护研究所,北京市食用菌工程技术研究中心,北京100097 [2]农业部都市农业(北方)重点实验室,北京100097

出　　处：《食品科技》2014年第7期206-209,共4页Food Science and Technology

基　　金：北京市农林科学院科技创新能力建设专项(KJCX20140204)

摘　　要：对榆黄菇、秀珍菇、黑木耳和平菇4种食用菌进行子实体中的总黄酮提取并测定含量。通过自由基清除法和铁还原法比较了4种食用菌总黄酮的抗氧化能力,利用乳腺癌细胞株(MCF7)检测了4种黄酮提取物的抗肿瘤活性。结果表明,平菇中黄酮含量最高,其次是榆黄菇和秀珍菇,黑木耳中黄酮含量最低。榆黄菇、平菇、秀珍菇和黑木耳黄酮对自由基清除作用的IC50值分别为6.77、8.58、11.32、12.97μg/mL,铁还原法检测中发现平菇的总抗氧化能力明显高于其他品种,抗肿瘤活性研究结果显示平菇黄酮的活性最高,其IC50值为4.17μg/mL。综合比较发现平菇是4种食用菌中的优势菌种,可进一步开发研究。In this study, four kinds of total flavonoids were extracted from Pleurotus citrinopileatus, Pleurotus geesteranus, Auricularia auricula and Pleurotus ostreatus, and determined the content in fruiting bodies. We compared the bioactivities among 4 kinds of flavonoids that antioxidative activities of flavonoids were detected by DPPH and FRAP methods. The antiproliferative activities also were examined against MCF7 cells. It was found that the content of flavonoids in Pleurotus ostreatus was highest, followed by Pleurotus citrinopileatus, Pleurotus geesteranus and Auricularia auricula. The ability of free radical scavenging was different among mushroom strains, IC50 values of Pleurotus citrinopileatus, Pleurotus ostreatus, Pleurotus geesteranus and Auricularia auricula were 6.77 μg/mL, 8.58 μg/mL, 11.32 μg/mL and 12.97 μg/mL, respectively. The flavonoids in Pleurotus ostreatus were determined with the highest bioactivities in FRAP assays, and showed the highest antiproliferative activity with IC50 values 4.17μg/mL. In all, Pleurotus ostreatus was advanced strain in the four kinds of mushroom in this study which should be further research in future.

关 键 词：食用菌 黄酮 抗氧化 抗肿瘤 

分 类 号：S646[农业科学—蔬菜学]