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食品研究与开发:2021,42(8):172-178
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茯苓多糖的提取、结构、活性和作用机理研究进展
(1.华南理工大学食品科学与工程学院,广东 广州 510640;2.华南协同创新研究院,广东 东莞 523808)
Research Progress on Extraction,Structure,Activity and Mechanism of Poria cocos-derived Polysaccharides
(1.College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China;2.South China Institute of Collaborative Innovation,Dongguan 523808,Guangdong,China)
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投稿时间:2020-06-18    
中文摘要: 真菌多糖具有悠久的研究历史,且生物活性广泛。茯苓多糖来源于多孔菌科真菌茯苓(Poria cocos)的菌核,具有免疫调节、抗肿瘤、抗炎、抗氧化等多种功能活性,成为近年来的研究热点。该文主要综述茯苓多糖的提取工艺、结构、功能活性、作用机理以及安全性研究进展,最后对茯苓多糖的应用前景进行展望。
Abstract:Fungal polysaccharides have been intensively investigated for a long time,which exhibited a wide range of biological activities.Poria cocos-derived polysaccharides,which were obtained from the sclerotia of Poria cocos,have been proven to have various bioactivities such as immunomodulation,anti-tumor,antiinflammation,anti-oxidation,etc.In this paper,the extraction methods,structure,functional activities and the corresponding mechanism of Poria cocos polysaccharides as well as the safety assessment were reviewed.Finally,the application prospect of Poria cocos-derived polysaccharides was discussed.
文章编号:202108028     中图分类号:    文献标志码:
基金项目:国家重点研发计划(2018YFC1602106)
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