作者：郭杨昪,杜笑,刘畅,常明昌,孟俊龙,邓冰,刘靖宇
单位：1 山西农业大学食品科学与工程学院，山西 晋中 030801,2 黄土高原食用菌山西省重点实验室，山西 晋中 030801,3 山西省食用菌工程技术研究中心，山西 晋中 030801
关键词：猴头菌子实体,多酚类物质,体外模拟消化,抗氧化
基金：国家自然科学基金(32072647),山西省应用基础研究项目(201801D121240),食用菌山西省科技创新重点团队(201805D131009)
本研究采用体外模拟胃肠消化模型，分析了猴头菌子实体多酚类物质(polyphenol compounds from fruiting bodies of Hericium erinaceus, HEP)在模拟胃肠道消化(gastrointestinal digestion, GD)过程中总多酚和总黄酮的含量变化规律，并对其酚酸和黄酮类物质的释放量及其体外抗氧化活性进行了比较，采用H2O2诱导RAW 264.7细胞氧化损伤模型，研究了HEP及其胃与肠消化产物对细胞氧化损伤的保护作用。结果表明：经胃消化的猴头菌子实体多酚类物质产物(HEP-S)与HEP相比，其总多酚和总黄酮含量分别上升了11.66%和27.33%，DPPH、ABTS和·OH自由基清除能力分别升高了10.33%、17.52%和2.22%。肠消化产物(HEP-I)与HEP相比，总多酚和总黄酮分别降低了35.82%和46.67%，DPPH、ABTS和·OH自由基清除能力分别降低了60.02%、50.13%和46.43%。液质联用(UPLC-MS/MS)的检测结果显示，HEP、HEP-S和HEP-I均由18种酚酸和2种黄酮组分组成，且在HEP-S和HEP-I中均无新物质检出。但与HEP相比，HEP-S和HEP-I中酚酸和黄酮组分的具体含量会存在明显差异。与化学抗氧化结果不同的是，与HEP相比，HEP-S对H2O2诱导的RAW 264.7细胞氧化损伤的保护作用不显著(P<0.05)，而HEP-I对RAW 264.7细胞氧化的保护作用显著升高。"/>template{display:none;}.mag-rich-xref-fn { cursor: pointer;}//长视频$(document).ready(function(){if($("#showLongArticleVideo") && $("#showLongArticleVideo").length && $("#showLongArticleVideo").length>0){mag_ajax_update({ele_id:'showLongArticleVideo',url:mag_currentQikanUrl() + "/CN/article/showLongArticleVideo.do?id="+$("#articleId").val()});}});//可视化图谱$(document).ready(function(){if($("#showArticle_knowledgeMap") && $("#showArticle_knowledgeMap").length && $("#showArticle_knowledgeMap").length>0){jQuery.getJSON("/Jwxb/CN/lexeme/existsCnctstInArticle.do?articleID="+$("#articleId").val(), null, function(json){if(json.result){$("#showArticle_knowledgeMap").show();}});}});$(document).ready(function(){var metaDataStr = $.trim($("#article_metaJson").val());if(metaDataStr!=''){eval("window.metaData="+metaDataStr);}if(window.metaData && (!window.metaData.authorNotesCommon_cn && !window.metaData.authorNotesCorresp_cn && window.metaData.authorNotes_cn)){window.metaData.authorNotesCommon_cn = window.metaData.authorNotes_cn;}if(window.metaData && (!window.metaData.authorNotesCommon_en && !window.metaData.authorNotesCorresp_en && window.metaData.authorNotes_en)){window.metaData.authorNotesCommon_en = window.metaData.authorNotes_en;}var _nlmdtdXml = $("#article_nlmdtdXml").val();var magDir = _nlmdtdXml.replace(/\/[^\/]+$/,'');window.metaData.magDir = magDir;new mag_vue({ el: '#metaVue', //dataUrl: mag_currentQikanUrl() + '/EN/article/getRichHtmlJson.do?articleId='+$("#articleId").val(), data:window.metaData, loading:true, doTextFun:function(text){ return doDataJsonText(text); 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来源：2023年第5期
《菌物学报》期刊编辑部
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