肉桂木栽培的食用菌多糖抗氧化与降血糖作用

为探讨以肉桂作为栽培料的珍稀食用菌食药用价值,对基于肉桂木栽培料和普通栽培料的‘香魏蘑’、‘榆黄蘑’多糖分别进行提取和含量测定,采用ORAC法对食用菌多糖的抗氧化能力进行评价,并通过动物试验对肉桂食用菌多糖的降血糖作用进行分析。结果显示,不同品种间以及不同栽培料生产的食用菌之间多糖含量均存在较大差异,普通‘香魏蘑’和肉桂‘香魏蘑’的多糖含量分别为16.89%和14.44%,普通‘榆黄蘑’和肉桂‘榆黄蘑’的多糖含量分别为4.22%和5.95%。‘榆黄蘑’多糖的抗氧化能力显著高于‘香魏蘑’多糖,而2个品种肉桂食用菌多糖抗氧化能力均显著高于该品种普通食用菌多糖;肉桂‘香魏蘑’和肉桂‘榆黄蘑’多糖高剂量组均可显著改善小鼠的糖尿病症状,低剂量组对小鼠的糖尿病症状也有一定程度的改善作用,各实验组疗效随着剂量的加大而增强。在相同实验浓度下,肉桂‘榆黄蘑’多糖的降血糖效果优于肉桂‘香魏蘑’多糖。由此可知,肉桂‘香魏蘑’与肉桂‘榆黄蘑’多糖含量较高,且均具有较强的抗氧化与降血糖功效。本实验结果可为肉桂木资源、‘香魏蘑’和‘榆黄蘑’等珍稀食用菌的开发利用提供理论参考。

Antioxidant and Hypoglycemic Effects of Polysaccharides from Edible Fungi Cultivated with Cinnamon Wood

To explore the edible and medicinal value of edible fungi with cinnamon as cultivation material, based on cinnamon wood cultivation material and common cultivation material, the polysaccharides of ‘Xiangwei’ mushroom and Pleurotus citrinopileatus were extracted and determined respectively. The antioxidant capacity of edible fungi polysaccharides was evaluated by ORAC method, and the hypoglycemic effect was analyzed by animal experiment. The results showed that there were great differences in polysaccharide content of edible fungi among different varieties and different cultivation materials. The polysaccharide content of ‘Xiangwei’ mushroom from common cultivation material and cinnamon cultivation material was 16.89% and 14.44% respectively, and that of Pleurotus citrinopileatus from common cultivation material and cinnamon cultivation material was 4.22% and 5.95% respectively. The antioxidant capacity of polysaccharide of Pleurotus citrinopileatus was significantly higher than that of ‘Xiangwei’ mushroom, and the antioxidant capacity of edible fungi polysaccharides from cinnamon cultivation material was significantly higher than that from common cultivation material. The polysaccharide high dose groups of ‘Xiangwei’ mushroom and Pleurotus citrinopileatus from cinnamon cultivation material could significantly relieve the diabetes symptoms in mice. The low dose groups also had a certain degree of improvement on the diabetes symptoms in mice. The efficacy of the experimental groups increased with the increase of dosage. At the same experimental concentration, the hypoglycemic effect of polysaccharide of Pleurotus citrinopileatus from cinnamon cultivation material was better than that of ‘Xiangwei’ mushroom from cinnamon cultivation material. It could be seen that ‘Xiangwei’ mushroom and Pleurotus citrinopileatus from cinnamon cultivation material had considerably high polysaccharide content, and both had strong antioxidant and hypoglycemic effects. The results of this experiment can provide theoretical reference for the development and utilization of cinnamon resources in the production of rare edible fungi such as ‘Xiangwei’ mushroom and Pleurotus citrinopileatus.