金针菇、香菇和蛹虫草对小鼠体内抗氧化酶活性的影响

为研究金针菇、香菇和蛹虫草3种常见食药用菌对小鼠体内抗氧化酶活性的影响，采用金针菇、香菇和蛹虫草低、中、高剂量（金针菇和香菇分别为0.8、1.6、2.5 g/kg，蛹虫草分别为0.08、0.16、0.25 g/kg）连续4周灌胃ICR清洁级小鼠，观察其对小鼠血清和肝脏总抗氧化能力（total anti-oxidant capacity，T-AOC）、超氧化物歧化酶（superoxide dismutase，SOD）活力、丙二醛（malondialdehyde，MDA）含量、谷胱甘肽过氧化物酶（glutathione peroxidase，GSH-Px）活力、全脑单胺氧化酶（monoamine oxidase，MAO）活力及心脏过氧化物酶（peroxidase，POD）活力的影响。结果表明：金针菇、香菇和蛹虫草均能不同程度地提高血清和肝脏中T-AOC、SOD活力和GSH-Px活力，降低血清和肝脏中MDA含量，降低全脑MAO活力和提高心脏POD的活力，说明金针菇、香菇和蛹虫草具有良好的体内抗氧化作用，且蛹虫草的体内抗氧化作用优于香菇和金针菇。其抗氧化机制可能与提高机体总抗氧化能力、提高抗氧化酶活力、清除自由基和减少过氧化脂质有关。

Effects of Flammulina velutipes,Lentinula edodes and Cordyceps militaris on Antioxidative Enzyme Activities in Mice

Experiments were made to investigate the effects of oral administration of three edible fungi, Flammulina
velutipes, Lentinula edodes and Cordyceps militaris, on the activities of antioxidative enzymes in mice. ICR mice were
administered by gavage with aqueous suspensions of powdered F. velutipes, L. edodes and C. militaris, respectively, at three
doses, 0.8 g/kg for a low-dose group, 1.6 g/kg for a medium-dose group, and 2.5 g/kg for a high-dose group, via intragastric
administration. After 4 weeks, the body weight, the total anti-oxidant capacity (T-AOC), the activities of superoxide
dismutase (SOD) and glutathione-peroxidase (GSH-Px), and malondialdehyde (MDA) content in serum and liver,
monoamine oxidase (MAO) activity in brain and peroxidase (POD) activity in heart were measured,. The results indicated
that in comparison with those in thethe normal saline control mice, the T-AOC, the activities of SOD and GSH-Px in serum
and liver and POD activity in heart were increased, while the MDA levels in serum and liver as well as MAO activity in
brain were decreased to different extents in mice fedadministered with each of the edible fungi. All fungal the fungal species
had good antioxidative effects in ICR mice with those of C. militaris being superior to those of L. edodes and F. velutipes.
The antioxidative mechanism smay be related with improving the in vivo antioxidant capacity, enhancing the activities of
antioxidative enzymes, removing free radicals and reducing lipid peroxidation.