食用菌的营养价值及应用进展
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摘要
食用菌可以有效改善人体膳食结构,是一类绿色无害,可以提供人体众多的必需物质。随着对食用菌不断研究和开发利用,其潜能受到越来越多人的关注。对食用菌的营养价值、保健功能进行分析综合,探讨食用菌产业存在的问题,并进一步对食用菌的应用前景方向进行探究。
Edible fungi was a kind of green harmless food, which can effectively improve the human body's dietary structure and provide many necessary material for the human body. With continuous research and development and utilization of edible fungi, people pay more attention to its potential value. The nutritional value and health care function of edible fungus were comprehensively analyzed. The problems of edible fungus industry also was discussed, the direction and the application prospects of edible fungi were furtherly explored.
Edible fungi was a kind of green harmless food, which can effectively improve the human body's dietary structure and provide many necessary material for the human body. With continuous research and development and utilization of edible fungi, people pay more attention to its potential value. The nutritional value and health care function of edible fungus were comprehensively analyzed. The problems of edible fungus industry also was discussed, the direction and the application prospects of edible fungi were furtherly explored.
引文
[1]刘颖.我国食用菌产业发展存在的问题及对策研究[D].北京:中国农业大学,2005.
[2]朱西儒,陆辉,张相日,等.我国食用菌产业现状与展望[J].广东农业科学,2005(1):85-87.
[3]王一心,李平.食用菌的营养成分及药理作用研究进展[J].大理医学院学报,2001(4):63-65.
[4]LEA C PASLAY,LEO FALGOUT,DANIEL A SAVIN,et al.Distribution of nucleosides and nucleobases in edible fungi[J].Morgan Biomacromolecules,2013,14(7):2283-2293.
[5]ZENGTAO XING,YAOSONG WANG,ZHIYONG FENG,et al.Removal of furanocoumarins in grapefruit juice by edible fungi[J].Journal of Agricultural and Food Chemistry,2008,56(24):11838-11844.
[6]WANCHAO CHEN,WEN LI,YAN YANG,et al.Biodegradation ofβ-cyfluthrin by fungi[J].Journal of Agricultural and Food Chemistry,2015,63(3):795-801.
[7]韩亚兰,刘伟,邓海平.食用菌的营养保健价值及功能食品的开发[J].江西食品工业,2007(4):29-31.
[8]LING SOONCHING,SUHAILA MOHAMED.Fungi and world protein supply[J].Journal of Agricultural and Food Chemistry,2001,49(6):3101-3105.
[9]张树庭.食用菌的营养与保健、药用价值[J].浙江食用菌,2007(1):5-8.
[10]MICHELLE M NEARING,IRIS KOCH,KENNETH ARSENIC.Speciation in edible mushrooms[J].Environmental Science&Technology,2014(24):14203-14210.
[11]ZHIYONG ZHANG,WAYNE JIANG,QIU JIAN,et al.Arsenic speciation in edible mushrooms[J].Journal of Agricultural and Food Chemistry,2014,62(6):1221-1226.
[12]ZHIQIANG WU,SHUZHONGWANG,JUNZHAO,et al.Thermal behavior and char structure evolution of bituminous coal blends with edible fungi residue during Co-pyrolysis[J].Energy Fuels,2014,28(3):1792-1801.
[13]董淮海,毛传福,陈洁.十一种食用菌的营养评价[J].食药用菌,2011(3):15-16.
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[15]JOSE-LUIS RIOS,ISABEL ANDUJAR,MARIA-CARMEN RECIO,et al.Seed protein deterioration by storage fungi[J].Journal of Natural Products,2012(11):2016-2044.
[16]JORDAN K ZJAWIONY.Antioxidant activity of indigenous edible mushrooms[J].Journal of Natural Products,2004,67(2):300-310.
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[18]李月梅.食用菌的功能成分与保健功效[D].临汾:山西师范大学,2005.
[19]FREDERIQUE PETER-VALENCE,CARLOS LLARENA-HERNANDEZ,MICHELELARGETEAU,et al.Lanostanoids from fungi:A group of potential anticancer compounds[J].Journal of Agricultural and Food Chemistry,2011,59(16):8939-8943.
[20]QIN LIU,GUOTING TIAN,HAO YAN,et al.Biologically active compounds from aphyllophorales(polypore)fungi[J].Journal of Agricultural and Food Chemistry,2014,62(35):8858-8866.
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[25]MING-HUA YANG,YI-JU LIN,CHANG-HSIN KUO,et al.Medicinal mushroom Ganoderma lucidum as a potent elicitor in production of t-resveratrol and t-piceatannol in peanut calluses[J].Journal of Agricultural and Food Chemistry,2010,58(17):9518-9522.
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[27]陈彦霖.食用菌的营养组成及保健功效[J].食药用菌,2014(1):14-18.
[28]YONGBIAO ZHENG,HAIYUE PANG,JIFENG WANG,et al.New Apoptosis-inducing sesquiterpenoids from the mycelial culture of Chinese edible fungus Pleurotus cystidiosus[J].Journal of Agricultural and Food Chemistry,2015,63(2):545-551.
[29]YOSHIKI TESHIMA,TSUYOSHI IKEDA,KIYOSHI IMADA,et al.Identification and biological activity of antifungal saponins from shallot(Allium cepa L Aggregatum Group)[J].Journal of Agricultural and Food Chemistry,2013,61(31):7440-7445.
[30]PATRICK,COLLOPY,DANIEL J ROYSE.Characterization of phytase activity from cultivated edible mushrooms and their production substrates[J].Journal of Agricultural and Food Chemistry,2004,52(25):7518-7524.
[31]KIYOTAKA HORIE,RANDEEP RAKWAL,MISATO HIRANO,et al.Proteomics of two cultivated mushrooms Sparassis crispa and Hericium erinaceum provides insight into their numerous functional protein components and diversity[J].Journal of Proteome Research,2008,7(5):1819-1835.
[32]ANTONIETA RUIZ,MOISES ZAPATA,CONSTANZA SABANDO,et al.Flavonols,alkaloids,and antioxidant capacity of edible wild berberis species from Patagonia[J].Journal of Agricultural and Food Chemistry,2014,62(51):12407-12417.
[33]林志彬.食用菌的营养和保健价值[J].中国供销商情,2004(2):36-37.
[34]王忠洲,韩凤梅,姜涛.食用菌的营养及药用保健价值[J].农业与技术,2012(9):24.
[35]HIDEO SUGIYAMA,MITSUKO N TAKAHASHI,HIROSHI TERADA,et al.Accumulation and localization of cesium in edible mushroom(Pleurotus ostreatus)mycelia[J].Journal of Agricultural and Food Chemistry,2008,56(20):9641-9646.
[36]MOHAMED BEDAIR M AHMED,ANUSHKA UPAMALI RAJAPAKSHA,JUNG EUN LIM,et al.Chitosan as an edible invisible film for quality preservation of herring and atlantic cod[J].Journal of Agricultural and Food Chemistry,2015,63(2):398-405.
[37]GEMMA FALCO,JUAN M LLOBET,ANA BOCIO,et al.Daily intake of arsenic,cadmium,mercury,and lead by consumption of edible marine species[J].Journal of Agricultural and Food Chemistry,2006,54(16):6106-6112.
[38]LI WANG,ZENGQIANG MA,FANG DU,et al.Feruloyl esterase from the edible mushroom Panus giganteus:A potential dietary supplement[J].Journal of Agricultural and Food Chemistry,2014,62(31):7822-7827.
[39]EILEEN YU SNEEDEN,HUGH H HARRIS,INGRID J PICKERING,et al.The sulfur chemistry of shiitake mushroom[J].Organic Lftters,2004,126(2):458-459.
[40]RODOLFO G WUILLOUD,SASI S KANNAMKUMARATH,JOSEPH A CARUSO.Antifungal chalcones and new caffeic acid esters from Zuccagnia punctata acting against soybean infecting fungi[J].Journal of Agricultural and Food Chemistry,2004,52(5):1315-1322.
[41]王炳宏.食用菌在烹饪中的应用[J].读与写:教育教学刊,2014(8):59-60.
[42]兰良程.中国食用菌产业现状与发展[J].中国农学通报,2009(5):205-208.
[43]MAROUANE BASLAM,IDOIA GARMENDIA,NIEVES GOICOECHEA.Arbuscular mycorrhizalfungi(AMF)improved growth and nutritional quality of greenhouse-grown lettuce[J].Journal of Agricultural and Food Chemistry,2011,59(10):5504-5515.
[44]LILLIAN BARROS,PAULA BAPTISTA,DANIELA M CORREIA,et al.Ferreira effects of conservation treatment and cooking on the chemical composition and antioxidant activity of portuguese wild edible mushrooms[J].Journal of Agricultural and Food Chemistry,2007,55(12):4781-4788.
[45]CHRISTINE J G DUNCAN,NIRMAL PUGH,DAVID S PASCO,et al.Isolation of a galactomannan that enhances macrophage activation from the edible fungus Morchella esculenta[J].Journal of Agricultural and Food Chemistry,2002,50(20):5683-5685.
[46]SHAO-JUAN WANG,YONG-XIA LI,LI BAO,et al.Eryngiolide A,a cytotoxic macrocyclic diterpenoid with an unusual cyclododecane core skeleton produced by the edible mushroom Pleurotus eryngii[J].Organic Lftters,2012,14(14):3672-3675.
[47]SHAO-JUAN WANG,LI BAO,JUN-JIE HAN,et al.Assessment of selected antioxidants in tomato pomace subsequent to treatment with the edible oyster mushroom,Pleurotus ostreatus,under solid-state fermentation[J].Journal of Natural Products,2013,76(1):45-50.
[48]JAMAL A ASSI,ANNIE J KING.Novel edible coating based on aloe vera gel to maintain table grape quality and safety[J].Journal of Agricultural and Food Chemistry,2007,55(22):9095-9098.
[49]JUAN MIGUEL VALVERDE,DANIEL VALERO,DOMINGO MARTíNEZ-ROMERO,et al.Influence of surfactant charge on antimicrobial efficacy of surfactantstabilized thyme oil nanoemulsions[J].Journal of Agricultural and Food Chemistry,2005,53(20):7807-7813.
[50]KHALID ZIANI,YUHUA CHANG,LYNNE MCLANDSBOROUGH,et al.Kinetics and control of self-assembly of ABH1 hydrophobin from the edible white button mushroom[J].Journal of Agricultural and Food Chemistry,2011,59(11):6247-6255.
[51]陈艳秋,曹丽,王兴国.中国食用菌产业的现状与发展方向[J].延边大学农学学报,2002(3):228-230.
[52]李玉.中国食用菌产业现状及前瞻[J].吉林农业大学学报,2008(4):446-450.
[53]LEA C PASLAY,LEO FALGOUT,DANIEL A SAVIN,et al.Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreusmushrooms[J].Morgan Biomacromolecules,2013,14(7):2283-2293.
[54]杨军,刘国宇.国内外食用菌产业的现状及发展[J].农业经济,2005(11):50-51.
[55]KITTIBHORN ARPHA,CHERDCHAI PHOSRI,NUTTIKA SUWANNASAI,et al.Characterization of polysaccharides with antioxidant and hepatoprotective activities from the wild edible mushroom Russula vinosaLindblad[J].Journal of Agricultural and Food Chemistry,2012,60(39):9834-9841.
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[57]ZHIMIN SHA,NORIKUNI OKA,TOSHIHIRO WATANABE,et al.Analysis and comparison of glucocerebroside species from three edible sea cucumbers using liquid chromatography-ion trap-time-of-flight mass spectrometry[J].Journal of Agricultural and Food Chemistry,2012,60(38):9543-9552.
[58]ZENGTAO XING,YAOSONG WANG,ZHIYONG FENG,et al.Ionome of soybean seed affected by previous cropping with mycorrhizal plant and manure application[J].Journal of Agricultural and Food Chemistry,2007,55(20):8126-8132.
[59]兰良程.中国食用菌产业现状与发展[J].中国农学通报,2009(5):205-208.
[60]石焕茂.试论我国食用菌产业的现状及发展趋势[J].福建热作科技,2013(4):70-72.
[61]FENGJIE CUI,YUNHONG LI,YAN YANG,et al.Effect of 60 Co-irradiation on postharvest quality and selected enzyme activities of Hypsizygus marmoreus fruit bodies[J].Journal of Agricultural and Food Chemistry,2014,62(52):12631-12640.
[2]朱西儒,陆辉,张相日,等.我国食用菌产业现状与展望[J].广东农业科学,2005(1):85-87.
[3]王一心,李平.食用菌的营养成分及药理作用研究进展[J].大理医学院学报,2001(4):63-65.
[4]LEA C PASLAY,LEO FALGOUT,DANIEL A SAVIN,et al.Distribution of nucleosides and nucleobases in edible fungi[J].Morgan Biomacromolecules,2013,14(7):2283-2293.
[5]ZENGTAO XING,YAOSONG WANG,ZHIYONG FENG,et al.Removal of furanocoumarins in grapefruit juice by edible fungi[J].Journal of Agricultural and Food Chemistry,2008,56(24):11838-11844.
[6]WANCHAO CHEN,WEN LI,YAN YANG,et al.Biodegradation ofβ-cyfluthrin by fungi[J].Journal of Agricultural and Food Chemistry,2015,63(3):795-801.
[7]韩亚兰,刘伟,邓海平.食用菌的营养保健价值及功能食品的开发[J].江西食品工业,2007(4):29-31.
[8]LING SOONCHING,SUHAILA MOHAMED.Fungi and world protein supply[J].Journal of Agricultural and Food Chemistry,2001,49(6):3101-3105.
[9]张树庭.食用菌的营养与保健、药用价值[J].浙江食用菌,2007(1):5-8.
[10]MICHELLE M NEARING,IRIS KOCH,KENNETH ARSENIC.Speciation in edible mushrooms[J].Environmental Science&Technology,2014(24):14203-14210.
[11]ZHIYONG ZHANG,WAYNE JIANG,QIU JIAN,et al.Arsenic speciation in edible mushrooms[J].Journal of Agricultural and Food Chemistry,2014,62(6):1221-1226.
[12]ZHIQIANG WU,SHUZHONGWANG,JUNZHAO,et al.Thermal behavior and char structure evolution of bituminous coal blends with edible fungi residue during Co-pyrolysis[J].Energy Fuels,2014,28(3):1792-1801.
[13]董淮海,毛传福,陈洁.十一种食用菌的营养评价[J].食药用菌,2011(3):15-16.
[14]夏秀华.食用菌的营养组成及保健功效[D].黑龙江:黑龙江职业学院,2014.
[15]JOSE-LUIS RIOS,ISABEL ANDUJAR,MARIA-CARMEN RECIO,et al.Seed protein deterioration by storage fungi[J].Journal of Natural Products,2012(11):2016-2044.
[16]JORDAN K ZJAWIONY.Antioxidant activity of indigenous edible mushrooms[J].Journal of Natural Products,2004,67(2):300-310.
[17]乔德生,王玉彦,邹向英,等.浅谈食用菌的营养特点与药用价值[D].滨州:滨州职业学院,2005.
[18]李月梅.食用菌的功能成分与保健功效[D].临汾:山西师范大学,2005.
[19]FREDERIQUE PETER-VALENCE,CARLOS LLARENA-HERNANDEZ,MICHELELARGETEAU,et al.Lanostanoids from fungi:A group of potential anticancer compounds[J].Journal of Agricultural and Food Chemistry,2011,59(16):8939-8943.
[20]QIN LIU,GUOTING TIAN,HAO YAN,et al.Biologically active compounds from aphyllophorales(polypore)fungi[J].Journal of Agricultural and Food Chemistry,2014,62(35):8858-8866.
[21]JIE XU,JINGJING DUAN,CHANGHU XUE,et al.Edible coatings for enhancing quality and health benefits of berry fruits[J].Journal of Agricultural and Food Chemistry,2011,59(22):12246-12253.
[22]SABINA BERNE,KRISTINA SEP,GREGOR ANDERLUH,et al.Alpha-tocopherol content in 62 edible tropical plants[J].Biochemistry-us,2005,44(33):11137-11147.
[23]杨文建,赵立艳,安辛艳,等.食用菌营养与保健功能研究进展[J].食药用菌,2011(19):15-18.
[24]SHAOJUAN WANG,LI BAO,FENG ZHAO,et al.Isolation,identification,and bioactivity of monoterpenoids and sesquiterpenoids from the mycelia of edible mushroom Pleurotus cornucopiae[J].Journal of Agricultural and Food Chemistry,2013,61(21):5122-5129.
[25]MING-HUA YANG,YI-JU LIN,CHANG-HSIN KUO,et al.Medicinal mushroom Ganoderma lucidum as a potent elicitor in production of t-resveratrol and t-piceatannol in peanut calluses[J].Journal of Agricultural and Food Chemistry,2010,58(17):9518-9522.
[26]邹盛勤,陈武.食用菌的营养成分·药理作用及开发利用[J].安徽农业科学,2005(3):502-503.
[27]陈彦霖.食用菌的营养组成及保健功效[J].食药用菌,2014(1):14-18.
[28]YONGBIAO ZHENG,HAIYUE PANG,JIFENG WANG,et al.New Apoptosis-inducing sesquiterpenoids from the mycelial culture of Chinese edible fungus Pleurotus cystidiosus[J].Journal of Agricultural and Food Chemistry,2015,63(2):545-551.
[29]YOSHIKI TESHIMA,TSUYOSHI IKEDA,KIYOSHI IMADA,et al.Identification and biological activity of antifungal saponins from shallot(Allium cepa L Aggregatum Group)[J].Journal of Agricultural and Food Chemistry,2013,61(31):7440-7445.
[30]PATRICK,COLLOPY,DANIEL J ROYSE.Characterization of phytase activity from cultivated edible mushrooms and their production substrates[J].Journal of Agricultural and Food Chemistry,2004,52(25):7518-7524.
[31]KIYOTAKA HORIE,RANDEEP RAKWAL,MISATO HIRANO,et al.Proteomics of two cultivated mushrooms Sparassis crispa and Hericium erinaceum provides insight into their numerous functional protein components and diversity[J].Journal of Proteome Research,2008,7(5):1819-1835.
[32]ANTONIETA RUIZ,MOISES ZAPATA,CONSTANZA SABANDO,et al.Flavonols,alkaloids,and antioxidant capacity of edible wild berberis species from Patagonia[J].Journal of Agricultural and Food Chemistry,2014,62(51):12407-12417.
[33]林志彬.食用菌的营养和保健价值[J].中国供销商情,2004(2):36-37.
[34]王忠洲,韩凤梅,姜涛.食用菌的营养及药用保健价值[J].农业与技术,2012(9):24.
[35]HIDEO SUGIYAMA,MITSUKO N TAKAHASHI,HIROSHI TERADA,et al.Accumulation and localization of cesium in edible mushroom(Pleurotus ostreatus)mycelia[J].Journal of Agricultural and Food Chemistry,2008,56(20):9641-9646.
[36]MOHAMED BEDAIR M AHMED,ANUSHKA UPAMALI RAJAPAKSHA,JUNG EUN LIM,et al.Chitosan as an edible invisible film for quality preservation of herring and atlantic cod[J].Journal of Agricultural and Food Chemistry,2015,63(2):398-405.
[37]GEMMA FALCO,JUAN M LLOBET,ANA BOCIO,et al.Daily intake of arsenic,cadmium,mercury,and lead by consumption of edible marine species[J].Journal of Agricultural and Food Chemistry,2006,54(16):6106-6112.
[38]LI WANG,ZENGQIANG MA,FANG DU,et al.Feruloyl esterase from the edible mushroom Panus giganteus:A potential dietary supplement[J].Journal of Agricultural and Food Chemistry,2014,62(31):7822-7827.
[39]EILEEN YU SNEEDEN,HUGH H HARRIS,INGRID J PICKERING,et al.The sulfur chemistry of shiitake mushroom[J].Organic Lftters,2004,126(2):458-459.
[40]RODOLFO G WUILLOUD,SASI S KANNAMKUMARATH,JOSEPH A CARUSO.Antifungal chalcones and new caffeic acid esters from Zuccagnia punctata acting against soybean infecting fungi[J].Journal of Agricultural and Food Chemistry,2004,52(5):1315-1322.
[41]王炳宏.食用菌在烹饪中的应用[J].读与写:教育教学刊,2014(8):59-60.
[42]兰良程.中国食用菌产业现状与发展[J].中国农学通报,2009(5):205-208.
[43]MAROUANE BASLAM,IDOIA GARMENDIA,NIEVES GOICOECHEA.Arbuscular mycorrhizalfungi(AMF)improved growth and nutritional quality of greenhouse-grown lettuce[J].Journal of Agricultural and Food Chemistry,2011,59(10):5504-5515.
[44]LILLIAN BARROS,PAULA BAPTISTA,DANIELA M CORREIA,et al.Ferreira effects of conservation treatment and cooking on the chemical composition and antioxidant activity of portuguese wild edible mushrooms[J].Journal of Agricultural and Food Chemistry,2007,55(12):4781-4788.
[45]CHRISTINE J G DUNCAN,NIRMAL PUGH,DAVID S PASCO,et al.Isolation of a galactomannan that enhances macrophage activation from the edible fungus Morchella esculenta[J].Journal of Agricultural and Food Chemistry,2002,50(20):5683-5685.
[46]SHAO-JUAN WANG,YONG-XIA LI,LI BAO,et al.Eryngiolide A,a cytotoxic macrocyclic diterpenoid with an unusual cyclododecane core skeleton produced by the edible mushroom Pleurotus eryngii[J].Organic Lftters,2012,14(14):3672-3675.
[47]SHAO-JUAN WANG,LI BAO,JUN-JIE HAN,et al.Assessment of selected antioxidants in tomato pomace subsequent to treatment with the edible oyster mushroom,Pleurotus ostreatus,under solid-state fermentation[J].Journal of Natural Products,2013,76(1):45-50.
[48]JAMAL A ASSI,ANNIE J KING.Novel edible coating based on aloe vera gel to maintain table grape quality and safety[J].Journal of Agricultural and Food Chemistry,2007,55(22):9095-9098.
[49]JUAN MIGUEL VALVERDE,DANIEL VALERO,DOMINGO MARTíNEZ-ROMERO,et al.Influence of surfactant charge on antimicrobial efficacy of surfactantstabilized thyme oil nanoemulsions[J].Journal of Agricultural and Food Chemistry,2005,53(20):7807-7813.
[50]KHALID ZIANI,YUHUA CHANG,LYNNE MCLANDSBOROUGH,et al.Kinetics and control of self-assembly of ABH1 hydrophobin from the edible white button mushroom[J].Journal of Agricultural and Food Chemistry,2011,59(11):6247-6255.
[51]陈艳秋,曹丽,王兴国.中国食用菌产业的现状与发展方向[J].延边大学农学学报,2002(3):228-230.
[52]李玉.中国食用菌产业现状及前瞻[J].吉林农业大学学报,2008(4):446-450.
[53]LEA C PASLAY,LEO FALGOUT,DANIEL A SAVIN,et al.Effect of different packaging films on postharvest quality and selected enzyme activities of Hypsizygus marmoreusmushrooms[J].Morgan Biomacromolecules,2013,14(7):2283-2293.
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