榛蘑多糖对酵母细胞氧化损伤的保护作用研究  

Protective Effect of Polysaccharides from Armillaria mellea on Oxidative Damage of Yeast Cells

作　　者：白海娜 BAI Haina(College of Biological and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)

机构地区：[1]吉林化工学院生物与食品工程学院,吉林吉林132022

出　　处：《食品安全导刊》2022年第33期103-105,109,共4页China Food Safety Magazine

基　　金：吉林化工学院科研项目(2017031);吉林化工学院博士启动基金(2017013)。

摘　　要：榛蘑是我国重要的药食两用菌,它是制药和食品行业普遍关注的热点。本文建立了紫外和H2O2氧化损伤酵母细胞的模型,研究了榛蘑多糖对氧化损伤酵母细胞的作用。结果表明,中浓度(0.6 mg·mL^(-1))、高浓度(1.2 mg·mL^(-1))榛蘑多糖对紫外和H2O2损伤的酵母细胞具有一定的保护作用。Armillaria mellea is an important dual-use fungus for medicine and food in China. It is a hot spot of general concern in the pharmaceutical and food industries. In this paper, a model of oxidative damage of yeast cells by UV and H2O2was established, and the effect of Armillaria mellea polysaccharide on oxidative damage of yeast cells was studied. The results showed that the medium concentration(0.6 mg·mL^(-1)) and high concentration(1.2 mg·mL^(-1)) of Armillaria mellea polysaccharide had certain protective effects on yeast cells damaged by UV and H2O2.

关 键 词：榛蘑多糖 紫外损伤 H2O2损伤 酵母细胞 

分 类 号：TS201.4[轻工技术与工程—食品科学]