食用菌活性成分抗氧化机制的研究进展  

Research progress on antioxidant mechanism of active components of edible mushrooms

作　　者：姜明[1] 么越 范蓓[2] 李龙 王佳琪 崔伟业 牛世蓉 孔志强[3] 李敏敏[2] JIANG Ming;YAO Yue;FAN Bei;LI Long;WANG Jia-Qi;CUI Wei-Ye;NIU Shi-Rong;KONG Zhi-Qiang;LI Min-Min(College of Life Science and Technology,Mudanjiang Normal University,Mudanjiang 157000,China;Institute of Food Science and Technology Chinese Academy of Agricultural Sciences,Beijing 100193,China;The Institute of Plant Protection,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]牡丹江师范学院生命科学与技术学院,牡丹江157000 [2]中国农业科学院农产品加工研究所,北京100193 [3]中国农业科学院植物保护研究所,北京100193

出　　处：《食品安全质量检测学报》2023年第9期257-265,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2021YFD1000205);国家自然科学基金项目(32272443);2022年黑龙江省属高校基本科研业务费一般项目(1452MSYYB010);2022年牡丹江师范学院科研项目一般项目(YB2022009);牡丹江师范学院研究生科技创新项目(kjcx2022-057mdjnu)。

摘　　要：细胞氧化会带来衰老与疾病,作为天然抗氧化剂来源的食用菌因富含多糖、三萜及酚类等活性成分,具有极大的开发潜力与药用价值。但食用菌中发挥抗氧化活性成分的构效关系尚不明确,其抗氧化成分是否围绕Kelch样环氧氯丙烷相关蛋白-1(Kelch like epichlorohydrin associated protein 1,Keap1)-核因子E2相关因子2(nuclear factor erythroid-2-related factor 2,Nrf2)-抗氧化反应元件(antioxidant response element,ARE)和磷脂酰肌醇-3激酶(phosphatidylinositol-3-kinase,PI3K)-蛋白激酶B(protein kinase B,Akt)-Nrf2途径发挥活性尚不清晰,阻碍了食用菌的开发与利用。因此,本文围绕自由基清除、Fe^(2+)氧化还原反应及酶活防御能力等抗氧化评价指标,综述近年来食用菌活性成分抗氧化机制,分类分析食用菌活性成分的组成与结构对抗氧化活性的影响,提出食用菌抗氧化成分挖掘领域亟待解决的科学问题,旨在为食用菌的开发提供理论依据。Cellular oxidation induces aging and disease.Edible mushrooms is a natural source of antioxidants with great potential for development and medicinal use because it is rich in active components such as polysaccharides,triterpenes and phenols.Nevertheless,the conformational relationships of the antioxidant active components in edible mushrooms are still unclear,and the insufficient research regarding the activity of the antioxidant components surrounding the Kelch like epichlorohydrin associated protein 1(Keap1)-nuclearn factor erythroid-2-related factor 2(Nrf2)-antioxidant response element(ARE)and phosphatidylinositol-3-kinase(PI3K)-protein kinase B(Akt)-Nrf2 pathways has severely hampered the development and the utilization of edible mushrooms.Therefore,based on antioxidant evaluation indexes such as free radical scavenging,Fe^(2+)redox reaction and enzyme activity defense ability,this paper reviewed the antioxidant mechanism of active components of edible mushrooms in recent years,classified and analyzed the influence of the composition and structure of active components of edible mushrooms on antioxidant activity,and proposed scientific problems to be solved in the field of antioxidant components mining of edible mushrooms.The aim is to provide theoretical basis for the development of edible mushrooms.

关 键 词：食用菌 抗氧化成分 多酚 抗氧化机制 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]