羊肚菌活性成分及其抗氧化与糖代谢调节作用研究进展

Research Progress on the Active Components of Morel Mushrooms and Their Antioxidant and Glucose Metabolism Regulation Effects

摘要: 羊肚菌(Morchella spp.)兼具优良风味与多种生物活性，是近年功能食品研究的热点对象。其多糖、多酚、蛋白及肽、麦角硫因、维生素和矿物元素等活性成分中，多糖和多酚与抗氧化、糖代谢改善和肠道菌群调节关系最为密切。本文围绕羊肚菌活性成分组成、多糖提取与结构表征、抗氧化评价、糖代谢调节机制及其在功能性主食中的应用潜力进行综述。现有证据表明，羊肚菌多糖在体外自由基清除、消化酶抑制、胰岛素抵抗改善以及肠道菌群与短链脂肪酸调控方面具有潜力，但研究仍以体外和动物模型为主，结构解析深度和人体干预证据不足。未来应加强标准化原料控制、精准结构解析、真实食品体系评价和人体营养干预，以推动羊肚菌向可规模化的功能食品原料转化。

Abstract: Morel mushrooms (Morchella spp.) possess excellent flavor and diverse bioactivities, making them a hot topic in functional food research in recent years. Among its active components, including polysaccharides, polyphenols, proteins and peptides, ergothioneine, vitamins, and minerals, polysaccharides and polyphenols are most closely related to antioxidant activity, improved glucose metabolism, and regulation of gut microbiota. This review summarizes the composition of morel mushroom active components, polysaccharide extraction and structural characterization, antioxidant evaluation, glucose metabolism regulation mechanisms, and their application potential in functional staple foods. Existing evidence suggests that morel mushroom polysaccharides have potential in in vitro free radical scavenging, digestive enzyme inhibition, improvement of insulin resistance, and regulation of gut microbiota and short-chain fatty acids. However, research is still mainly based on in vitro and animal models, with insufficient depth of structural analysis and evidence of human intervention. Future research should focus on strengthening standardized raw material control, precise structural analysis, evaluation of real food systems, and human nutritional intervention to promote the transformation of morel mushrooms into scalable functional food raw materials.