Abstract:The relationships between in vitro bioactivities and bioactive components of aqueous extracts from six species of edible fungi with medicinal value were explored.The phenol-sulfuric acid method，Coomassie Brilliant Blue method，Folin-Ciocalteu method，and aluminum chloride method were employed to quantify total sugars，crude polysaccharides，total proteins，and total phenols and total flavonoids in the aqueous extracts，respectively.The in vitro glucose-lowering activities of the aqueous extracts were evaluated based on the α-amylase inhibition rate and glucose dialysis retardation index.The antioxidant activities of the aqueous extracts were assessed through 2，2'-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） （ABTS），1，1-diphenyl-2-picrylhydrazyl （DPPH），and hydroxyl radical scavenging assays，as well as total antioxidant capacity experiments.RAW264.7 cells were used to evaluate the potential immunomodulatory activities of the aqueous extracts.The results indicated that Lyophyllum decastes aqueous extract exhibited the highest total sugar content （398.61 mg/g）.Oudemansiella raphanipies aqueous extract contained the total protein 1.8-15.1 folds that of other aqueous extracts.Cantharellus cibarius aqueous extract showed the highest content of total phenols （9.84 mg/g）.Lentinus edodes aqueous extract exerted significant glucose-lowering effect in vitro，with an IC50 value of 0.50 mg/mL in inhibiting α-amylase activity.C.cibarius demonstrated superior antioxidant capacity，achieving an ABTS+ radical scavenging rate of 99.67% at 0.1 mg/mL.L.decastes aqueous extract at low concentrations （80 μg/mL） promoted macrophage proliferation by 27.42%，while Tricholoma matsutake aqueous extract at a high concentration （1 280 μg/mL） increased the macrophage proliferation rate to 29.62%.The good glucose-lowering effect of L.edodes aqueous extract was related to the content of crude polysaccharides，and the strong antioxidant activity of C.cibarius was associated with the content of total phenols.The findings provide a theoretical basis for the development of related functional foods.