| 摘要: | 食藥用菇食藥用菇具有美味、營養、豐富的生理活性物質及功能性，是目前國內外開發
保健食品非常重要的材料來源。食藥用菇類常因為經由熱水萃取出水萃物後會產生大量的殘
渣，目前仍無任何經濟價值與開發，這些殘渣的細胞壁中含有豐富的幾丁質，且幾丁質含量
在子實體中較菌絲體中豐富。利用這些食藥用菇殘渣萃取真菌糖幾丁聚糖，增加其有效成分
存在的價值，對機能性食品及傳統食品的開發有相當大的幫助，因此對於食藥用菇殘渣萃取
真菌糖幾丁聚糖所造成的安全性、呈味特性、生理活性物質、抗氧化性質及理化特性的影響
必須加以評估。近年來受到矚目的食藥用真菌已顯示出其珍貴價值，包括抗氧化能力、抗肝
毒性、抗腫瘤活性、抗癌作用、抗血管增生及抗發炎等生理活性，尤其是抗腫瘤方面。因此
本研究針對真菌糖幾丁聚醣之生理活性進行研究，並將之運用添加於點心製品製作。本研究
針對較具代表性的巴西磨菇（Agaricus blazei）、香菇（Lentinula edodes）及靈芝（Ganoderma
lucidum）等食藥用菇的殘渣，萃取製備真菌糖幾丁聚糖應用於生理活性分析及健康點心製
作，發現不論是巴西磨菇、香菇及靈芝殘渣所製備之糖幾丁聚醣在理化性質分析中以巴西蘑
菇之糖幾聚醣去乙醯度較高，抑菌效果較佳。在抗氧化性質部分以靈芝糖幾聚醣>巴西蘑菇糖
幾聚醣>香菇糖幾聚醣;抗致突變部分則以靈芝糖幾聚醣>香菇糖幾聚醣> 巴西蘑菇糖幾聚
醣；利用食藥用菇糖幾丁聚糖粉末製成之點心接受度則以香菇糖幾聚醣> 巴西蘑菇糖幾聚醣>
靈芝糖幾聚醣。
Edible and medicinal mushrooms that are palatable, nutritious, functionally effective and rich
in physiologically active substances currently are the quite important source of materials for the
development of health foods. After hot water extraction, large quantity of edible and medicinal
health mushrooms residue was left, has no economical value and exploitation, which was rich in
chitin, far abundant from mycelia. Using the fungal glucochitosan to enhance the value of edible
and medicinal mushrooms residue, the research and development of functional and conventional
foods is greatly facilitated. Therefore, the influences on the safety, taste characteristics, the presence
of physiologically active substances, antioxidant properties and physicochemical properties of
edible and medicinal mushrooms residue as result of the application of fungal glucochitosan form
edible and medicinal mushrooms residue are areas of investigation. The precious values of this
Edible and medicinal mushrooms are its antioxidant, anti-hepatotoxic, anti-tumor, anti-cancer,
anti-angiogenic and anti-inflammatory activities. Accordingly, the research proposed herein for the
designed to study further the physiologically active and pastry and rice snack products for fungal
glucochitosan. The information obtained can be used for the development of new health foods. The
research proposed herein focuses on the three representative edible and medicinal mushrooms
residue such as Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The was studied in
order to evaluate the possibility of application of physiologically active and pastry and rice snack
products on fungal glucochitosan form edible and medicinal mushrooms residue. The degrees of
N-deacetylation of chitosans the DD increased with prolonged reaction times for 3 and 5 hars,
respectively. The DD were 79.46-88.25% of glucochitosan for Lentinula edodes, 68.11-82.18%
for Ganoderma lucidum and 80.32-90.26% for Agaricus blazei. The antibacterial activities of
glucochitosan were in the order of Agaricus blazei > Lentinula edodes> Ganoderma lucidum. Using
the conjugated diene method, fungal glucochitosan were good in antioxidant properties.
Regardless of chitosans were good in antioxidant properties. No toxicity or mutagenicity was found
in Salmonella typhimurium TA98 and TA100 was observed at 0.05-5 mg/plate of glucochitosans for
Agaricus blazei, Lentinula edodes and Ganoderma lucidum. The difference of glucochitosans the
DD were good in antimutagenic effect against NQNO. |
