食用菌多糖结构与功能研究进展  

Research Progress on Structure and Function of Polysaccharides from Edible Fungi

作　　者：冯翠萍[1] 乔瑶瑶 李佳欣 梁国栋 云少君[1,2] 曹谨玲 程艳芬 程菲儿[1] 常明昌 孟俊龙[1] 刘靖宇[2] FENG Cuiping;QIAO Yaoyao;LI Jiaxin;LIANG Guodong;YUN Shaojun;CAO Jinling;CHENG Yanfen;CHENG Feier;CHANG Mingchang;MENG Junlong;LIU Jingyu(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Shanxi Key Laboratory of Edible Fungi for Loess Plateau,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]黄土高原食用菌山西省重点实验室,山西太谷030801

出　　处：《山西农业科学》2024年第2期128-144,共17页Journal of Shanxi Agricultural Sciences

基　　金：山西省自然科学基金项目(202103021224126);食用菌山西省科技创新(重点)团队(201805D131009)。

摘　　要：食用菌具有较高的营养价值和功能价值,多糖作为食用菌最主要的活性成分之一,不仅能够为机体供给能量,而且可以参与生物合成反应及细胞的各项生命活动。大多数食用菌多糖是α-葡聚糖、β-葡聚糖、混合α,β-葡聚糖,以及由果糖、半乳糖、甘露糖等多种单糖组成的杂多糖,其中,β-葡聚糖是食用菌中最具生物活性的多糖。食用菌多糖具有多种生物活性。为了为食用菌多糖在功能性食品中的应用提供理论基础,综述了食用菌多糖的结构及其抗氧化、抗衰老、调节免疫、抗炎、抗肿瘤、降血糖、降血脂、抗病毒、抗辐射、抗突变、抑菌、抗疲劳、抗凝血等方面的功能及机理,并对其进行了展望。Edible fungi have high nutritional value and functional value.Polysaccharide,as one of the most important active components of edible fungi,can not only supply energy for the body,but also participate in biosynthesis reaction and various life activities of cells.Most edible fungi polysaccharides areα-glucan,β-glucan or mixture ofα,β-glucan,and heteropolysaccharides composed of fructose,galactose,mannose and other monosaccharides,among whichβ-glucan is the most bioactive polysaccharide in edible fungi.A large number of studies have shown that edible fungi polysaccharides have a variety of biological activities.Therefore,this paper reviewed the structure of polysaccharides from edible fungi and their functions and mechanisms in antioxidant,anti-aging,immune regulation,anti-inflammatory,anti-tumor,hypoglycemic,hypolipidemic,anti-viral,anti-radiation,anti-mutation,anti-bacterial,anti-fatigue,anti-coagulation and other aspects,providing a theoretical basis for their application in functional foods.

关 键 词：食用菌 多糖 结构 生理功能 

分 类 号：S646[农业科学—蔬菜学]