灵芝子实体、菌丝体和孢子粉化学成分的比较

为探讨灵芝子实体、菌丝体和孢子粉中化学成分的差异,主要对3种材料中的蛋白质、氨基酸、葡萄糖、糖醇、核苷以及三萜等成分含量进行测定,并对三萜的HPLC指纹图谱进行相似度分析。结果发现,灵芝孢子粉中蛋白质质量分数最高为11.1%,而菌丝体中蛋白质质量分数最低为7.1%。灵芝子实体中灵芝三萜含量高,种类全,而菌丝体中的三萜种类少,含量低,同时未破壁的孢子粉中基本测不到灵芝三萜。糖醇含量也有差别,菌丝体中有较高含量的阿糖醇,而在未破壁孢子粉和子实体中,都是甘露醇含量较高。同时发现3种材料所含核苷的类别、含量均不同。实验结果表明,灵芝子实体、菌丝体和孢子粉3种材料的化学成分差异大,在保健品使用上应区分使用。     

大孔树脂纯化灵芝子实体和孢子粉中总三萜

研究比较大孔树脂对灵芝子实体和孢子粉两个不同部位中总三萜的吸附特性,优选其对灵芝总三萜的分离纯化工艺条件。采用紫外分光光度法测定灵芝子实体和孢子粉两个不同部位中总三萜的含量,选择8种大孔树脂,以总三萜吸附率和解吸率为指标,筛选最佳树脂型号,并考察最佳树脂纯化灵芝子实体和孢子粉中总三萜的工艺参数。结果表明：8种大孔树脂中,HPD-500型大孔树脂对灵芝子实体总三萜的吸附解吸效果最好,最佳纯化工艺条件为上样液浓度1.0 g干样/mL,最大上样量2 BV,用8.5 BV的75%乙醇进行洗脱,该工艺下灵芝子实体总三萜纯度达60.59%;而AB-8型大孔树脂对灵芝孢子粉总三萜的吸附解吸效果最好,且最佳纯化工艺条件为上样液浓度0.4 g干样/mL,最大上样量3 BV,用8.5 BV的95%乙醇进行洗脱,该工艺下灵芝孢子粉总三萜纯度达65.48%。综上,HPD-500型和AB-8型大孔树脂分别富集纯化灵芝子实体和灵芝孢子粉中总三萜的工艺效果显著,简单可行,为灵芝三萜的深入探究和工业化纯化灵芝子实体和孢子粉总三萜提供理论依据。     

不同品种灵芝子实体及孢子粉元素成分分析及重金属安全性评价

针对我国鲁西地区主栽灵芝品种,利用电感耦合等离子体质谱法（ICP-MS）测定不同品种灵芝子实体、孢子粉及破壁孢子粉中元素及重金属含量,开展元素成分分析及重金属安全性评价。元素成分分析结果表明,藏芝和香血芝子实体中大部分元素含量明显高于赤芝、美芝和新大片子实体中元素含量,特别是Fe、Cu、Zn、Mn、Se、B、V、Co、Sr 9种人体必需微量元素,其中藏芝子实体中Fe元素含量达到234 mg/kg、Zn元素含量达到57.9 mg/kg、Se含量达到0.309 mg/kg,香血芝子实体样品Sr元素含量最高,达到3.60 mg/kg。赤芝粉和赤芝椴木粉元素营养质量高于美芝粉和新大片孢子粉元素营养质量,赤芝粉和赤芝椴木粉中硒含量分别是美芝粉中硒含量的3倍和2倍。重金属安全性分析结果表明5种灵芝子实体与4种孢子粉样品Pb、Hg 2种重金属含量远低于相关标准,安全性较高,藏芝及香血芝子实体、新大片孢子粉样品As元素含量较高,具有一定的安全性风险。破壁技术会造成孢子粉中As、Pb、Cd、Cr、Cu、Ni金属元素含量不同程度的提高,孢子粉破壁过程中重金属存在一定的安全风险。     

灵芝水溶性蛋白提取工艺优化

目的优化破壁灵芝孢子粉及灵芝子实体中水溶性蛋白的提取工艺。方法采用中心组合设计方法,以提取温度、提取时间、固液比为考察因素,研究各因素及其交互作用对水溶性蛋白提取率的影响。应用SAS软件和响应面分析相结合的方法,模拟得到回归方程的预测模型和可信度,并通过岭脊分析得到最佳提取条件。结果破壁灵芝孢子粉中水溶性蛋白最佳的提取条件为:提取温度92℃、提取时间196 min、固液比1:173。而灵芝子实体的最佳提取工艺为:提取温度94℃、提取时间157 min、固液比1:166。结论最佳条件下孢子粉中水溶性蛋白的提取率为1.57%,而子实体中水溶性蛋白的提取率为0.96%。     

灵芝多糖的结构及构效关系

灵芝是一种重要的药食两用真菌,灵芝多糖是灵芝的关键药效成分之一,存在于灵芝子实体、菌丝体、孢子粉以及灵芝发酵液中。灵芝多糖的种类较多、结构复杂,了解灵芝多糖的结构和灵芝多糖与生物活性之间的构效关系对于深入研究灵芝多糖的理化特征和高效开发利用具有重要意义。综述了国内外有关灵芝多糖的结构及构效关系领域的最新研究进展,并对其研究前景进行了分析和展望。     

灵芝子实体和孢子粉纯化多糖体外抗氧化活性研究

为研究同源灵芝子实体和灵芝孢子粉纯化多糖的体外抗氧化活性,利用DEAE-650离子交换树脂,对提取获得灵芝子实体粗多糖(GLP)和灵芝孢子粉粗多糖(GLSP)进行分离纯化,GLP水洗脱得到GLP-1,0.2 mol/L NaCl洗脱得到GLP-2,GLSP水洗脱得到GLSP-1,0.2 mol/L NaCl洗脱得到GLSP-2。分别考察了4种纯化多糖的ABTS+自由基清除能力、DPPH自由基清除能力、羟基自由基清除能力和还原能力,结果表明,不同灵芝纯化多糖的抗氧化能力不同,GLP-2的4种抗氧化活性均最高,四种抗氧化能力最高,分别为98.09%、75.88%、81.55%和0.728。     

破壁对灵芝孢子粉品质的影响

以灵芝孢子粉为原料,利用微波、超声对其进行破壁,以微波和超声的时间、功率、料液比为因素,灵芝孢子粉的多糖和三萜的含量为指标,得到最佳破壁工艺为料液比20∶1 (mL/g),微波功率280 W,微波时间90 s。以微波破壁所得到的灵芝孢子粉为原料,对比破壁前后的孢子粉粒度、松紧密度、比表面积、色度、休止角并用电镜观测形态;测定破壁前后孢子粉的总脂肪、总多糖、总三萜、灰分、蛋白质、多酚等营养成分含量,比较破壁前后孢子粉的品质。结果表明,破壁后灵芝孢子粉的感官状态与未破壁孢子粉差异明显:孢子粉的比表面积、松紧密度、色度均明显增加;粒度、流动性有所减小。经过破壁后的孢子粉中脂肪、多糖、三萜、灰分、蛋白质等营养物质的含量均不同程度地提高。实验证明,微波破壁处理有助于灵芝孢子粉中三萜、粗多糖、粗脂肪等功能性成分的溶出,大大增加了灵芝孢子粉有效成分的溶出。     

灵芝产品类型

目前,市场上冠以”灵芝”的产品,数以百计,但按其取材来源分类．不外乎以下3种类型： 1、以灵芝子实体为原料进行粗加工或提取后制成产品。子实体是指灵芝的“果实”．是肉眼能够看到的,具有独特外形和色泽的菌体,子实体中主要活性成分——灵芝多糖的含量是1％～1．5％。     

灵芝孢子粉破壁工艺优化及其抗肿瘤作用

以灵芝孢子粉为原料,采用高压均质法破壁灵芝孢子,研究灵芝孢子粉破壁优化工艺及破壁孢子粉抗肿瘤作用。选取水为破壁溶剂,以均质压力、均质次数、料液比为试验因素,以灵芝孢子破壁率为试验指标,通过单因素试验及正交试验对灵芝孢子破壁工艺进行优化。通过建立S180荷瘤小鼠模型,对破壁灵芝孢子粉的抗肿瘤作用进行研究。结果表明,最佳破壁工艺条件为均质压力150 MPa、均质次数3、料液比1∶100（g/mL）,破壁率为94.35%。抗肿瘤实验表明,破壁灵芝孢子对小鼠S180肉瘤的抑制率为43.37%～57.59%,且肝体比和肺体比变化稳定,并可显著提高小鼠的胸腺指数和脾指数。因此,破壁灵芝孢子粉具有良好的抗肿瘤作用。     

利用中药渣培养灵芝菌及生物活性成分的研究

采用固体发酵技术,利用中药渣栽培灵芝菌。研究了灵芝菌最适的发酵条件、子实体生长条件及其生物活性成分(灵芝多糖及灵芝三萜化合物)和重金属的含量。结果表明,灵芝菌固体发酵最适温度为26～28℃,培养基含水量55%～60%,pH5.0～6.0,氧气充足,无需光照;子实体的适宜生长条件为:温度25～30℃,空气湿度90%左右,pH4.0～6.0,氧气充足,需要光照。灵芝酸多糖含量:韩芝3.35%、赤芝3.11%,甜芝4.03%。甜芝子实体中灵芝三萜含量为1.13%;重金属含量均在安全范围内。     

灵芝三萜的研究与应用进展

灵芝富含多种活性成分,其药理作用各不相同。三萜类化合物是灵芝的主要活性成分之一,具有保肝护肝、抗肿瘤、增强免疫、抗氧化、降血脂血糖等功效。本文通过整理近5 年有关灵芝三萜的文献,对其理化性质、药理活性、发酵条件优化、质量控制方法和功能性食品5 个方面进行归纳总结,并对今后灵芝三萜应用研究的发展趋势进行展望,为灵芝在食品生产加工和临床医学中的应用提供参考依据。     

人工栽培灵芝与野生灵芝活性成分的比较分析

本文简述了灵芝的主要生理活性成分,并对人工栽培与野生灵芝的活性成分等方面进行了比较分析,以期为生产提供理论依据,减少人工栽培灵芝时一些有效成分的失衡,并为进一步研究灵芝药理作用机制、改进生产工艺及制定质量控制标准提供根据。     

酸浸高压法破壁对灵芝孢子中三种主要成分变化影响的研究

研究酸浸高压法对未破壁灵芝孢子中灵芝多糖、灵芝总三萜和麦角固醇含量的影响,与未经酸浸高压的未破壁及已破壁的灵芝孢子进行含量比较。以无水葡萄糖为对照品,用紫外–可见分光光度法,对灵芝孢子的灵芝多糖含量进行测定;以齐墩果酸为对照品,用紫外–可见分光光度法,对灵芝孢子的灵芝总三萜含量进行测定;以麦角固醇为对照品,用反相高效液相色谱法,对灵芝孢子的麦角固醇含量进行测定,根据结果对三种成分含量进行比较。结果表明,经酸浸高压的未破壁灵芝孢子,其灵芝多糖的含量明显高于未经酸浸高压的未破壁及已破壁灵芝孢子,其灵芝总三萜和麦角固醇的含量明显高于未经酸浸高压的未破壁灵芝孢子。酸浸高压法可作为一种新的灵芝孢子破壁方法,该法获得的灵芝多糖、灵芝总三萜和麦角固醇的含量明显高于对照组。     

EFFICACY OF HIGH HYDROSTATIC PRESSURE AND MILD HEAT TO REDUCE GEOBACILLUS STEAROTHERMOPHILUS AS 1.1923 SPORES IN MODEL FOOD SYSTEMS

The objective of this investigation was to evaluate the efficacy of high hydrostatic pressure and mild heat against spores of Geobacillus stearothermophilus AS 1.1923 in model food systems. The pressure-processing conditions were fixed at 625.0 MPa and 86C for 14 min, which have been determined as the optimum processing conditions considering six-log-cycle reductions of G. stearothermophilus spores. Based on the results, response surface methodology was performed in the present investigation, the effects from food ingredients, such as soybean protein, soybean oil and sucrose, as well as pH of the food matrix on the inactivation of G. stearothermophilus spores by high pressure and mild heat was explored, and a quadratic predictive model for the effects of food ingredients and pH on the reduction levels of G. stearothermophilus spores by high-pressure processing was built. The predictive model is significant because the level of significance was P  < 0.0001 and the calculated F value is much greater than the tabulated F value. Moreover, the adequacy of the model equation for predicting the reduction of G. stearothermophilus spores was verified effectively.

PRACTICAL APPLICATIONS

This paper clearly demonstrated the contributions to pressure resistance from food ingredients such as soybean protein, soybean oil, sucrose and pH of the food matrix to the inactivation of Geobacillus stearothermophilus spores by high hydrostatic pressure and mild heat. The predictive model for predicting the reduction of G. stearothermophilus spores in model food systems was built which can be beneficial to targeted process development toward high-pressure sterilization of foods.     

破壁灵芝孢子的体外模拟消化特性研究

为探究破壁灵芝孢子在口腔和胃肠道中的消化吸收情况以及对肠道环境的影响。以机械碾压法、微波法和超声法破壁的灵芝孢子（Ganoderma lucidum spore,GLS）为研究对象,经体外模拟人体口腔、胃、小肠消化系统及透析模型,随后将消化后的底物进行体外发酵。测定消化各个阶段的灵芝孢子失质量率、多糖和三萜化合物释放量、生物可接受率和透析率以及小肠消化底物在0、6、12、24、48 h体外发酵过程中pH变化。结果显示,胃和小肠是灵芝孢子的主要消化场所,破壁组平均失质量率达到23.84%,其中机械碾压组更易被消化,其失质量率为29.46%。97%的多糖在胃肠液中溶出,机械碾压组多糖的生物可接受率具有最高水平,为87.33%。三萜只在破壁组小肠模拟消化中有微量溶出,平均约1.50±0.04 mg/g,95.2%的三萜随沉淀进入结肠。体外发酵结果显示,发酵液pH在0~12 h持续下降,并在12 h基本到达发酵终点。对比三种破壁灵芝孢子的消化特性,机械碾压法破壁的品质可观,不失为企业规模化破壁生产的优选。综上所述,破壁有利于提高灵芝孢子的有效成分在人体消化环境内释放量和生物可接受率,促进结肠发酵产酸,有助于调节人体肠道环境。     

The anti-invasive effect of lucidenic acids isolated from a new Ganoderma lucidum strain

Ganoderma lucidum is a well-known mushroom with various pharmacological effects that has been used for health and longevity purposes. The objective of this study was to investigate the anti-invasive effect of lucidenic acids isolated from a new G. lucidum strain (YK-02) against human hepatoma carcinoma (HepG(2)) cells. Triterpenoid components in the ethanol extract of G. lucidum (YK-02) were separated by means of a semi-preparative RP HPLC. Four major peaks were separated and crystallized from triterpenoids fraction, and were identified as lucidenic acids A, B, C, and N according to their spectroscopic values of (1)H NMR and MS. Treatment of the lucidenic acids (50 microM) in the presence of 200 nM phorbol 12-myristate 13-acetate (PMA) after 24 h of incubation all resulted in significant inhibitory effects on PMA-induced MMP-9 activity and invasion of HepG(2 )cells. The results indicate that the lucidenic acids isolated from G. lucidum (YK-02) are anti-invasive bioactive components on hepatoma cells.     

灵芝菌丝体液态发酵及多糖药理活性研究进展

灵芝是一种珍贵的药食两用真菌,具有补中益气、滋补强壮、扶正固本、延年益寿等功效。灵芝多糖是从灵芝子实体或液态发酵灵芝菌丝体中提取分离而获得的多糖,具有抗肿瘤、免疫调节、保肝护肝、抗氧化、抗疲劳、清除自由基和抗衰老等药理活性。本文对近年来灵芝的液态发酵过程中菌种选育、培养基和发酵条件优化以及灵芝多糖的药理活性研究进行系统综述。     

灵芝孢子油免疫调节作用的研究

研究灵芝孢子油对小鼠免疫功能的调节作用。分别以333、667、1000 mg/(kg bw)剂量的灵芝孢子油对小鼠连续灌胃30 d后,测定各项免疫指标。灵芝孢子油能促进小鼠淋巴细胞增殖转化作用及小鼠迟发型变态反应,提高小鼠的抗体生成细胞和血清溶血素水平,并显著提高NK细胞的活性。灵芝孢子油具有增强免疫力功能的作用。     

Effect of Ganoderma lucidum on the quality and functionality of Korean traditional rice wine, yakju

The goal of this study was to develop a high value Korean traditional rice wine possessing the pharmaceutical functionality of Ganoderma lucidum. The effects of the fruiting body of G. lucidum on the alcohol fermentation of Korean traditional rice wine, yakju, were investigated. Optimal fermentation conditions for the preparation of G. lucidum-yakju consisted of the koji added at 15% and a fermentation period of 15 d at 25 degrees C. The effects of the amount of G. lucidum added on the acceptability and functionality of G. lucidum-yakju were investigated. G. lucidum GL-1 yakju brewed by adding 0.1% G. lucidum into the mash showed the best acceptability and its angiotensin I-converting enzyme (ACE) inhibitory activity and SOD-like activity were 63% and 42%, respectively, both of which are higher than those of yakju. The high ACE inhibitory activity of G. lucidum GL-1 yakju was found to result from ganoderic acid K in G. lucidum on the basis of physical and spectral data. However, the fibrinolytic activity and antioxidant activity of G. lucidum GL-1 yakju were very low, while tyrosinase inhibitory activity was not determined. From these results, G. lucidum GL-1 yakju may become a new functional Korean traditional rice wine with antihypertensive properties.