食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 359 - 366

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040594

综述与专题评论

牛樟芝及其宿主对食源性致病菌抑菌性能的研究进展

  • 刘倩 ,
  • 强晟超 ,
  • 汤家祥 ,
  • 戴嘉宁 ,
  • 刘泊伶 ,
  • 叶青雅 ,
  • 李华祥
展开
  • (扬州大学 食品科学与工程学院,江苏 扬州,225127)
第一作者:硕士研究生(李华祥副教授为通信作者,E-mail:lihuaxiangyu@126.com)

收稿日期: 2024-07-28

  修回日期: 2024-10-19

  网络出版日期: 2025-05-28

基金资助

国家自然科学基金项目(32001661);江苏省自然科学基金项目(BK20190890)

收起

Research progress on antibacterial properties of Antrodia cinnamomea and its host against foodborne pathogens

  • LIU Qian ,
  • QIANG Shengchao ,
  • TANG Jiaxiang ,
  • DAI Jianing ,
  • LIU Boling ,
  • YE Qingya ,
  • LI Huaxiang
Expand
  • (School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Received date: 2024-07-28

  Revised date: 2024-10-19

  Online published: 2025-05-28

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摘要

牛樟芝(Antrodia cinnamomea)是一种珍稀药食同源蕈菌,含有丰富的活性物质,包括三萜类、多糖类、固醇类、腺苷类、不饱和脂肪酸等,这些活性物质具有保肝、抗癌、抗炎、抑菌、抗疲劳、免疫调节及肠道菌群调节等作用。牛樟树(Cinnamomum kanehirai Hay)是野生牛樟芝唯一的天然寄主,含有芝麻素、苯甲酸-2-甲基丙酯、芫花素、香豆素、类固醇、木脂素等活性成分,具有抑菌、驱虫及抗癌等功效。目前,关于牛樟芝及其宿主抑菌性能方面的综述尚不多见。因此,该文对牛樟芝及其宿主——牛樟树提取物对食源性致病细菌及真菌的抑制作用进行综述,包括活性物质的来源、提取方式、抑菌效果及抑菌机制等,为牛樟芝及牛樟树抑菌活性的后续研究及食品抑菌制剂的开发提供重要依据及参考。

关键词： 牛樟芝; 牛樟树; 多糖; 三萜; 粗提物; 食源性致病菌; 抑菌性能; 抑菌机制

本文引用格式

刘倩 , 强晟超 , 汤家祥 , 戴嘉宁 , 刘泊伶 , 叶青雅 , 李华祥 . 牛樟芝及其宿主对食源性致病菌抑菌性能的研究进展[J]. 食品与发酵工业, 2025 , 51(8) : 359 -366 . DOI: 10.13995/j.cnki.11-1802/ts.040594

Abstract

Antrodia cinnamomea is a rare medicinal and edible mushroom with abundant active ingredients, including triterpenes, polysaccharides, sterols, adenosine, unsaturated fatty acids, and other components.These active ingredients present the effects of liver protection, anti-cancer, anti-inflammatory, antibacterial, anti-fatigue, immune regulation, and gut microbiota regulation.Cinnamomum kanehirai Hay is the only natural host of wild A.cinnamomea.It contains various active ingredients such as sesamin, 2-methylpropyl benzoate, genkwarin, coumarin, steroids, and lignans.C.kanehirai presents bioactivities of antibacterial, insect repellent, and anti-cancer.At present, there are few reviews on the antibacterial properties of A.cinnamomea and C.kanehirai.Therefore, this article comprehensively reviews the antibacterial effects of A.cinnamomea and its host on foodborne pathogenic bacteria and fungi, including the sources, extraction methods, antibacterial property, and potential mechanisms of antibacterial compounds.This review provides an important basis and reference for the subsequent research on the antibacterial activity of A.cinnamomea and C.kanehirai and the development of the relevant food inhibitors.

Key words： Antrodia cinnamomea; Cinnamomum kanehirai Hay; polysaccharides; triterpenoid; crude extracts; foodborne pathogens; antimicrobial activity; antimicrobial mechanisms

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