中国食用菌降血糖研究进展  

Advance Research on Hypoglycemic Effect of Edible Fungi in China

作　　者：牛君 王傲 史钏 卓丽君 谢意珍 李文治 胡惠萍[1] NIU Jun;WANG Ao;SHI Chuan;ZHUO Li-jun;XIE Yi-zhen;LI Wen-zhi;HU Hui-ping(Guangdong Institute of Microbiology Guangdong Academy of Sciences,State Key Laboratory of Applied Microbiology Southern China,Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application,Guangdong Open Laboratory of Applied Microbiology,Guangzhou 510075,China;Guangdong Yuewei Edible Fungi Technology Co.Ltd.,Guangzhou 510663,China;1nfinitus(China)Company Co.Ltd.,Jiangmen 529100,China)

机构地区：[1]广东省微生物研究所广东省科学院省部共建华南应用微生物国家重点实验室广东省菌种保藏与应用重点实验室广东省微生物应用新技术公共实验室,广东广州510075 [2]广东粤微食用菌技术有限公司,广东广州510663 [3]无限极(中国)有限公司,广东江门529100

出　　处：《中国食用菌》2020年第1期1-7,15,共8页Edible Fungi of China

基　　金：广东省重点领域研发计划(2018B020205001);广东省省级科技计划项目(2017B090904004)

摘　　要：通过对近十年来食用菌降血糖方面的文献资料进行归纳整理,分析食用菌降血糖活性的机理,系统阐述食用菌降血糖的研究进展,为进一步研究提供思路,也为天然高效低副作用的食用菌降糖药物及功能性食品的开发提供依据。The research progress of edible fungi’s hypoglycemic activity by summarizing related articles in the past decade was expounded systematically in this review. The results provide not only ideas for further experimental research, but also basis for the development of functional food and hypoglycemic drugs with high efficiency and low side effects.

关 键 词：食用菌 降血糖 机制研究 

分 类 号：S646.9[农业科学—蔬菜学]