摘要
大量研究证明食用菌生物活性肽具有多种生理功能特性,如抗氧化性、降血压活性、抑菌活性、免疫调节活性、抗肿瘤活性等。对食用菌活性肽的制备方法进行概述,对常见食用菌活性肽的研究现状进行分析,并展望其应用前景。
Many studies showed that bioactive peptides of edible fungus had various physiological functional activities,such as antioxidant activity,antihypertensive activity,bacteriostatic activity,immunomodulatory activity and antitumor activity.The preparation methods of edible fungi-derived active peptides were summarized.The current research progress of common active peptides derived from edible fungus was analyzed,and its application in the future was prospected.
作者
党仪安
王文亮
弓志青
李永生
杨正友
王延圣
DANG Yi’an;WANG Wenliang;GONG Zhiqing;LI Yongsheng;YANG Zhengyou;WANG Yansheng(Institute of Agricultural Products,Shandong Academy of Agricultural Sciences,Shandong Provincial Key Laboratory of Advanced Processing Technology for Agricultural Products,Key Laboratory of New Food Resource Processing of Ministry of Agriculture,Jinan 250100;College of Life Sciences,Shandong Agricultural University,Tai’an 271018)
出处
《食品工业》
CAS
北大核心
2019年第8期228-231,共4页
The Food Industry
基金
山东省农业科学院青年科研基金（2016YQN48）
山东省自然科学基金（三院联合基金）（ZR2016YL029）
山东省食用菌创新团队产后加工岗位专家（SDAIT-07-08)
关键词
食用菌
活性肽
生物活性
研究进展
edible fungus
bioactive peptide
functional activity
research progress
作者简介
通讯作者:王延圣
