数字农科院2.0

Research Progress on Nutritional Components, Functional Active Components, and Pharmacological Properties of Floccularia luteovirens

文献类型： 外文期刊

作者： Siyuan Gou;Lihua Tang;Huange Huang;Yanqing Ni;Tongjia Shi;Wensheng Li;Yan Wan;Xu Zhao

作者机构：

关键词： edible and medicinal fungi;Floccularia luteovirens;functional active substances;nutritional components;pharmacological properties

期刊名称： Current Issues in Molecular Biology

ISSN： 1467-3045

年卷期： 2025 年 47 卷 9 期

页码：

收录情况： SCIE（2025版）

摘要： Edible and medicinal fungi are a general term for large fungi with both edible and medicinal values. As a unique wild edible and medicinal fungus in the Qinghai-Tibet Plateau, the ‘Four Medical Classics’ of the Tang Dynasty has recorded Floccularia luteovirens effects of external application and internal administration on swelling, cold disease, and neck stiffness. At present, it has not been artificially domesticated and has significant development potential. The mushroom is rich in nutrients. The crude protein content of 100 g dried product is 33~39% (up to 38.71 g, about 2.2 times that of Flammulina velutipes). It contains 19 amino acids (including 8 essential amino acids for the human body; tryptophan accounts for 21.55~22.63%). It is also rich in minerals such as selenium, zinc (0.09 g/kg), and iron (0.3 g/kg) and vitamins B1 (0.10 mg), B2 (1.10 mg), C (4.50 mg), and E (6.20 mg). Among the functional active substances, polysaccharides (containing 20.1% β-glucan and 5.7% mannan-oligosaccharide) had antioxidant and immunomodulatory effects, which could alleviate the weight loss of diabetic rats. The IC50 of DPPH free radical scavenging rate of phenolics (ferulic acid, etc.; total phenolic content of 4.21 ± 0.06 mg/g) was 43.85 μg/mL; there was also adenosine, volatile oil, and other components. Pharmacologically, the DPPH free radical scavenging rate of the extract was 65 ± 0.46%, the tumor inhibition rate of the polysaccharide on the tumor-bearing mice was 42.48%, the gastrodin was biocatalyzed (conversion rate 85.2%), and the extracellular polysaccharide could inhibit the color change in shrimp to achieve preservation. This paper reviews its related research progress and provides a reference for its development in the fields of healthy food and biomedicine.

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