CAJ | 학술논문

对竹荪属真菌,特别是食用竹荪的功能成分、营养价值及生理活性等方面的研究进行了综合分析和论述.食用竹荪营养丰富,含有生物碱、倍半萜和多糖等多种结构类型的功能成分,具有明显的抗肿瘤和抑菌防腐等生物活性.但目前对该属真菌活性功能成分和其作用机制研究还不够深入,食用竹荪的营养品质和安全性也缺乏系统评价.因此,进一步明确竹荪子实体或发酵产物中的活性成分,并阐明其构效关系和作用机制,将为新天然药物或食品防腐剂先导化合物的发现奠定基础;系统分析和比较不同食用竹荪种类的营养成分,可为其精深加工和食用菌营养剂的开发提供理论依据.
대죽손속진균,특별시식용죽손적공능성분、영양개치급생리활성등방면적연구진행료종합분석화논술.식용죽손영양봉부,함유생물감、배반첩화다당등다충결구류형적공능성분,구유명현적항종류화억균방부등생물활성.단목전대해속진균활성공능성분화기작용궤제연구환불구심입,식용죽손적영양품질화안전성야결핍계통평개.인차,진일보명학죽손자실체혹발효산물중적활성성분,병천명기구효관계화작용궤제,장위신천연약물혹식품방부제선도화합물적발현전정기출;계통분석화비교불동식용죽손충류적영양성분,가위기정심가공화식용균영양제적개발제공이론의거.
Natural functional constituents,nutritional values and biological activities of macrofungi species of Dictyophora Desv.are outlined in this review.Some edible species are appreciated not only for highly nutritious and flavour,but also for their chemical characteristic including sesquiterpenes,alkaloids and polysaccharides with antitumor or antimicrobial activities.To date,however,the potential active components and especially their action mechanism are still remained unknown,systematic nutritional and safety evaluation for these edible species is also rarely reported.Therefore,a careful chemical study of all the species is necessary to realize their full potential applications in human health promoting and foodborn pathogens controlling.Moreover,a systematic and quantitative nutritional and safety assessment of four edible species is also important to promote their intensive processing.