小奥德蘑属食用菌多糖提取、化学结构和生物活性研究进展

Research Progress on Extraction, Chemical Structure and Biological Activities of Oudemansiella Polysaccharides

摘要: 食药用真菌由于其独特的生物活性，近年来受到国内外研究人员的广泛关注，其中小奥德蘑属（Oudemansiella）食用菌，是一种高蛋白、低脂肪、低纤维的食用菌，作为极具开发潜力的真菌之一，具有很高的食药用价值。研究表明小奥德蘑属食用菌多糖具有抗氧化、抗炎、免疫调节、抗菌和调控肠道菌群等生物活性。本文就近年来有关小奥德蘑属食用菌多糖的提取方法、化学结构和生物活性的国内外文献进行总结，为小奥德蘑属食用菌进一步的开发利用提供参考。

Abstract: In recent years, edible and medicinal mushroom have been widely concerned by researchers at home and abroad for their unique biological activities. As one of the most potential mushrooms, Oudemansiella is high in protein, and low in fat and fiber, which has high value in food and medicine. Many studies have shown that the Oudemansiella polysaccharides have a wide range of biological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antifungal, regulate intestinal flora and so on. This paper reviews the extraction method, chemical structure and biological activities of Oudemansiella polysaccharides in recent years to provide references for the further development and utilization of Oudemansiella edible mushroom.