羊肚菌营养功能特性

Nutritional Functional Characteristics of Morchella spp.and Development of Health Products

羊肚菌(Morchella spp.)中富含多种营养物质和功能成分,可应用于食品、化妆品、保健品及医药产品中,充分发挥其抗肿瘤、提升免疫力、抗病毒和抗疲劳的功效。羊肚菌的不饱和脂肪酸含量也较高,其发酵液的动物实验表明,菌多糖、硒元素、有机锗在提高免疫、抗肿瘤的过程中起着重要的作用。由于其栽培条件复杂,商品化栽培生产还难以实现,目前液体发酵成为利用该菌的重要途径。

Morchella spp.is rich in a variety of nutrients and functional components,conducive to human health.The effective functions and beneficial ingredients of Morchella spp.were excavated and applied in food,cosmetics,health care products and pharmaceutical products to give full play to its positive effects of anti-tumor,immunity enhancement,anti-virus and anti fatigue.Morchella spp.also have higher levels of unsaturated fatty acids.Animal experiments of its fermentation broth showed that bacterial polysaccharides,selenium element and organic germanium played important roles in improving immunity and anti-tumor process.Due to its complex cultivation conditions,commercial cultivation production is still difficult to achieve,and liquid fermentation has become an important way to utilize this bacterium.Mutation breeding by protoplast technology has been successfully applied in some filamentous fungi,which shows a good prospect for the breeding of Morchella spp..