发展具有增强功能性质的混合Pleurotus cystidiosus菌株
Sung-I Woo1, Minji Oh1, Hak Hyun Lee2
1Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 27709, Republic of Korea.
Foods (Basel, Switzerland)
|December 30, 2025
概括
繁殖Pleurotus cystidiosus创造了新的菌株,改善了生物活性化合物生产和抗氧化特性. 这些功能性菌株显示出对营养药应用的前景.
科学领域:
- 菌类学 菌类学是指菌类学.
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 普莱罗托斯cystidiosus是一种,具有潜在的功能性质.
- 提高生物活性代谢物生产是开发高价值品种的关键.
研究的目的:
- 开发和评估Pleurotus cystidiosus. 的新杂交菌株.
- 评估杂交对功能和生理特征的影响,包括生物活性化合物含量和抗氧化活性.
主要方法:
- 父母菌株KMCC01257和KMCC05164.4的杂交.
- 根据菌根生长和产量选择杂交系.
- 评估各个发育阶段的形态特征,生产力和化学成分 (多糖,欧戈氨酸,).
- 对抗氧化剂和α-葡萄糖酶抑制活性的测定.
主要成果:
- 四个混合动力线 (PA-054,PA-104,PA-122,PA-132) 显示出卓越的性能.
- 混合PA-104呈现出更高的多糖和欧戈氨酸积累;PA-132显示出更高的含量和抗氧化活性.
- 水提取物具有更高的生物活性化合物和抗氧化活性;EtOAc提取物显示出α-葡萄糖酶抑制活性.
- 抗氧化剂活性随着发育阶段的增加而增加.
结论:
- 杂交成功增强了Pleurotus cystidiosus中的生物活性代谢物生物合成和功能性质.
- 精选的杂交菌株 (PA-132,PA-054) 对功能性品种和营养药开发具有前景.
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