标题:
食用菌多糖的生物学活性及提取纯化研究进展Progress in the Study of the Biological Activities and Extraction and Purification of Edible Mushroom Polysaccharides
作者:
汪治云
关键字:
食用菌, 多糖, 生物学活性Edible Mushroom, Polysaccharide, Biological Activity
期刊名称:
《Advances in Microbiology》, Vol.4 No.3, 2015-09-21
摘要:
食用菌多糖具有增强人体免疫力、抗癌、预防和治疗心血管疾病、抗菌及抗病毒等功效。食用菌多糖的提取、分离和纯化需要多步骤的复杂工艺，以提高食用菌多糖的收率和纯度。食用菌多糖的序列，分子结构及其排列构象，显著影响食用菌多糖的生物学活性，因此，对食用菌多糖的结构和构象进行系统表征是十分必要的，从而可正确理解食用菌多糖的生物学功能。本文综述了食用菌多糖的生物学活性、分离纯化及结构鉴定的方法。
Edible Mushroom polysaccharides exhibit varied bio-activities such as immunomodulation, anti-cancer, prevention and treatment of cardiovascular diseases, antimicrobial and antiviral effects. Multiple steps of extraction, separation and purification are needed to get high yield and high purity of edible mushroom polysaccharides. The biological activities of edible mushroom polysaccharides are significantly affected by their sequences, structures, and quaternary configurations, and thus systematic characterization of the structures and configurations is indespensible for understanding the biological functions of the edible mushroom polysaccharides. This article reviews the main methods of isolation, purification and structural characterization of the edible mushroom polysaccharide, as well as some of the important biological activities.