野生食用菌奶盖（Lactarius deliciosus）的化学成分和对健康的促进作用：综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-15 DOI:10.1016/j.fbio.2024.105118

Ziliang Su, Baojun Xu

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引用次数: 0

摘要

美味乳菇（Lactarius deliciosus）是一种营养丰富的食用和药用野生蘑菇，属于乳菇科（Lactarius）乳菇属（Lactarius）。它与寄主植物的根系有共生关系，形成共生体并产生子实体。由于具有潜在的药用价值，人们对美味草的保健作用进行了广泛研究。本文总结了鸡腿菇的化学成分以及与生物活性成分相关的健康效应。本文中的文献来自 ScienceDirect、Jane、Bing Academic、CNKI、ResearchGate 和 PubMed。猕猴桃含有丰富的蛋白质、矿物质、碳水化合物和味觉化合物，热量和脂肪含量较低。此外，已证实美味草具有降血糖、免疫调节和抗肿瘤等保健作用。对于其未来的应用和发展，其在免疫领域的分子机制和临床试验仍有待探索。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Chemical compositions and health promoting effects of wild edible mushroom milk-cap (Lactarius deliciosus): A review

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Chemical compositions and health promoting effects of wild edible mushroom milk-cap (Lactarius deliciosus): A review

Lactarius deliciosus is a kind of nutritious edible and medical wild mushroom, belonging to Lactarius genus and Russualaceae family. It has a symbiotic relationship with the roots of the host plant, forming symbiotic bodies and producing fruiting bodies. Due to the potential value for medicinal use, the health effects of L. deliciosus have been studied widely. In this paper, chemical compositions of L. deliciosus and the health effects related to the bioactive components are summarized. The literatures in this article are from ScienceDirect, Jane, Bing Academic, CNKI, ResearchGate, and PubMed. It is rich in protein, minerals, carbohydrates and taste compounds with lower calories and fat content. In addition, it had been confirmed that L. deliciosus have health effects such as antihyperglycemic, immune regulatory, and anti-tumor activity. For its future application and development, its molecular mechanisms and clinical trials in the field of immunity still need to be explored.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.