| 不同羊肚菌菌株的遗传差异性与胃黏膜保护作用的比较研究 |
| |
| 引用本文： | 魏巍,余梦瑶,许晓燕,江南,叶利明,罗霞.不同羊肚菌菌株的遗传差异性与胃黏膜保护作用的比较研究[J].食品科学,2014,35(7):160-163. |
| |
| 作者姓名： | 魏巍 余梦瑶 许晓燕 江南 叶利明 罗霞 |
| |
| 作者单位： | 1.四川省中医药科学院 中药细胞与分子生物学实验室，四川 成都 610041；;
2.四川大学华西药学院，四川 成都 610041 |
| |
| 基金项目： | 菌类药材研究与开发四川省青年科技创新团队项目(2011JTD0021);四川省“十二五”省农作物育种攻关项目(2011NZ0098-12-04);四川省科技厅食药用菌现代产业链关键技术研究集成与产业化示范项目(2012NZ0003);四川省精深加工研究岗位建设项目(川农业(2009)75号) |
| |
| 摘 要： | 为研究不同羊肚菌菌株之间的遗传差异性和比较不同菌株的胃黏膜保护作用。采用简单重复序列区间（inter-simple sequence repeats，ISSR）分子标记技术，对羊肚菌进行了遗传差异性分析；以菌丝体干质量为指标，比较不同菌株液体发酵的菌丝体生物量；研究不同菌株对酒精引起的小鼠急性胃黏膜损伤的保护作用。结果表明：16 株羊肚菌菌株可分为2 组，羊肚菌M1～M10生物量较高，羊肚菌M1、M2、M3的胃黏膜保护作用最好。不同羊肚菌菌株在液体发酵生物量和胃黏膜损伤的保护作用方面存在较大的差异。
|
| 关 键 词： | 羊肚菌 简单重复序列区间 生物量 胃黏膜保护 |
Genetic Differences and Gastric Protective Effect of Morchella Strains |
| |
| WEI Wei,YU Meng-yao,XU Xiao-yan,JIANG Nan,YE Li-ming,LUO Xia.Genetic Differences and Gastric Protective Effect of Morchella Strains[J].Food Science,2014,35(7):160-163. |
| |
| Authors: | WEI Wei YU Meng-yao XU Xiao-yan JIANG Nan YE Li-ming LUO Xia |
| |
| Affiliation: | 1. Celluar and Molecular Laboratory of Chinese Materia Medica, Sichuan Academy of Chinese Medicine Sciences,;
Chengdu 610041, China; 2. West China School of Pharmacy, Sichuan University, Chengdu 610041, China |
| |
| Abstract: | In this study, inter-simple sequence repeats (ISSR) molecular labeling technology was used to explore the geneticdiversity of Morchella strains on the basis of mycelium biomass in submerged culture, and their gastric protective effects onethanol-induced acute gastric mucosal injury model in mice were compared. Results showed that 16 Morchella strains weredivided into two groups. The biomass of M1－M10 was higher than that of other strains, and the gastric protective effect ofM1, M2 and M3 was better than that of other strains. Mycelium biomasses and gastric protective effects varied in differentMorchella strains. |
| |
| Keywords: | Morchella inter-simple sequence repeats (ISSR) biomass gastric protective effects |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
