土茯苓的活性成分及其作用机制研究进展  

Research Progress on Active Components and Mechanisms of Smilax glabra

作　　者：孙秀兰[1] 黄耀光 叶永丽 夏邦恩 沈红芳 夏若维 石文钦 张银志[1] SUN Xiulan;HUANG Yaoguang;YE Yongli;XIA Bang'en;SHEN Hongfang;XIA Ruowei;SHI Wenqin;ZHANG Yinzhi(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Ningbo Xiabang Food Technology Co.,Ltd.,Ningbo 315000,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]宁波夏邦食品科技有限公司,浙江宁波315000

出　　处：《食品与生物技术学报》2024年第11期23-33,共11页Journal of Food Science and Biotechnology

基　　金：浙江省中医药重大研究项目(2018ZY012)。

摘　　要：土茯苓是一种药食两用的传统中药材。土茯苓富含黄酮、有机酸、多糖、皂苷等多种组分,具有多种生理活性并广泛应用于临床中药配伍。目前土茯苓已应用于保健食品、功能性食品的研发中,但市场化率低。合理利用土茯苓功效作用开发符合消费者需求的产品是其产业发展的重点。作者总结了土茯苓的主要活性成分,综述了土茯苓的抑菌、抗氧化、免疫调节、降脂、降血糖、保肝护肾等活性作用机制的研究进展,并概括了基于网络药理学探究的土茯苓活性作用机制,以期为土茯苓资源的高值利用和相关功能性产品的开发提供参考。Smilax glabra is a Chinese medicinal material with both medicinal and edible values.Because of the rich flavonoids,organic acids,polysaccharides,saponins and other components,Smilax glabra possesses various physiological activities and has been widely used in combination with other Chinese medicinal materials in clinical practice.Currently,researchers have explored the application of Smilax glabra in the research and development of health-care food and functional food.However,the marketization rate is still low.It is important to rationally use the effects of Smilax glabra to develop products that meet the market demand as part of its industrial development.The author introduced the main components in Smilax glabra and reviews the research progress in the antibacterial,antioxidant,immunomodulatory,lipid-lowering,antidiabetics,and liver-and kidney-protecting activities of this medicinal material.Additionally,the author summarized the active mechanisms of Smilax glabra based on network pharmacology.This review aims to provide a reference for the value-added utilization of Smilax glabra resources and the development of related functional products.

关 键 词：土茯苓 活性成分 作用机制 研究进展 

分 类 号：R28[医药卫生—中药学]