食用菌活性成分抗氧化机制的研究进展

Research progress on antioxidant mechanism of active components of edible mushrooms

中文关键词:  食用菌  抗氧化成分  多酚  抗氧化机制

英文关键词:edible mushrooms  antioxidant components  polyphenols  antioxidant mechanism

中文摘要:

      细胞氧化会带来衰老与疾病, 作为天然抗氧化剂来源的食用菌因富含多糖、三萜及酚类等活性成分, 具有极大的开发潜力与药用价值。但食用菌中发挥抗氧化活性成分的构效关系尚不明确, 其抗氧化成分是否围绕Kelch样环氧氯丙烷相关蛋白-1 (Kelch like epichlorohydrin associated protein 1, Keap1)-核因子E2相关因子2 (nuclear factor erythroid-2-related factor 2, Nrf2)-抗氧化反应元件(antioxidant response element, ARE)和磷脂酰肌醇-3激酶(phosphatidylinositol-3-kinase, PI3K)-蛋白激酶B (protein kinase B, Akt)-Nrf2途径发挥活性尚不清晰, 阻碍了食用菌的开发与利用。因此, 本文围绕自由基清除、Fe2+氧化还原反应及酶活防御能力等抗氧化评价指标, 综述近年来食用菌活性成分抗氧化机制, 分类分析食用菌活性成分的组成与结构对抗氧化活性的影响, 提出食用菌抗氧化成分挖掘领域亟待解决的科学问题, 旨在为食用菌的开发提供理论依据。

英文摘要:

      Cellular oxidation induces aging and disease. Edible mushrooms is a natural source of antioxidants with great potential for development and medicinal use because it is rich in active components such as polysaccharides, triterpenes and phenols. Nevertheless, the conformational relationships of the antioxidant active components in edible mushrooms are still unclear, and the insufficient research regarding the activity of the antioxidant components surrounding the Kelch like epichlorohydrin associated protein 1 (Keap1)-nuclearn factor erythroid-2-related factor 2 (Nrf2)-antioxidant response element (ARE) and phosphatidylinositol-3-kinase (PI3K)-protein kinase B (Akt)-Nrf2 pathways has severely hampered the development and the utilization of edible mushrooms. Therefore, based on antioxidant evaluation indexes such as free radical scavenging, Fe2+ redox reaction and enzyme activity defense ability, this paper reviewed the antioxidant mechanism of active components of edible mushrooms in recent years, classified and analyzed the influence of the composition and structure of active components of edible mushrooms on antioxidant activity, and proposed scientific problems to be solved in the field of antioxidant components mining of edible mushrooms. The aim is to provide theoretical basis for the development of edible mushrooms.