食用多孔菌目的抗氧化特性及工业用途

Antioxidant Properties and Industrial Uses of Edible Polyporales.

作者信息

Quintero-Cabello Karen P, Lugo-Flores Marco A, Rivera-Palafox Patricia, Silva-Espinoza Brenda A, González-Aguilar Gustavo A, Esqueda Martín, Gaitán-Hernández Rigoberto, Ayala-Zavala J Fernando

机构信息

Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico.

Instituto de Ecologia, A.C., Carretera Antigua a Coatepec, No. 351, El Haya, Xalapa, Veracruz CP. 91073, Mexico.

出版信息

J Fungi (Basel). 2021 Mar 9;7(3):196. doi: 10.3390/jof7030196.

DOI:10.3390/jof7030196

PMID:33803280

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7998620/

Abstract

The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries' interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.

摘要

抗氧化化合物的含量在真菌物种内部存在差异，多孔菌目因其这一特性而受到认可。在多孔菌目真菌中已鉴定出多种抗氧化化合物，包括酚类化合物、β-葡聚糖、麦角固醇、麦角硫因、维生素C和生育酚。每种化合物对真菌的抗氧化潜力贡献不同。除了食用真菌给农村社区带来的健康益处外，它们的抗氧化成分还吸引了食品、化妆品和制药行业的关注。在此背景下，本综述汇编、分析并讨论了多孔菌目食用菌的生物活性成分及其对总抗氧化能力的贡献。