衰老是机体各组织、器官随年龄增长出现退行性变化的过程。研究发现，由自由基引起的氧化损伤是导致衰老的主要原因之一。因此，寻找清除自由基的天然化合物并阐明其作用机理成为抗衰老研究的新领域。申请人前期研究显示植源性多肽具有保护H2O2诱导损伤PC12细胞的抗衰老活性，为抗衰老研究提供了新的思路。但目前关于食用菌多肽的抗衰老活性及作用机理尚不清晰，且未见具抗氧化活性的植源性多酚与食用菌多肽协同干预抗衰老及其分子机制的报道。因此，本项目拟展开以下研究：（一）食用菌中具有抗衰老活性多肽的分离纯化和结构鉴定；（二）以(+)-儿茶素、槲皮素和绿原酸等植源性多酚与食用菌抗衰老多肽为研究对象，探究多酚与多肽相互作用机理；（三）利用H2O2诱导损伤的PC12细胞模型和秀丽线虫动物模型评价多酚-多肽混合体系的协同抗衰老活性，并研究其分子机制。本项目旨在为多酚-多肽的抗衰老分子机制研究奠定一定的理论基础和方法指导。

Aging is the process of degenerative changes of various tissues and organs with age. Studies have found that free radicals is one of the major reasons that contribute to aging process, so seeking out the natural compounds to clear free radicals and its mechanism become the new research area for aging. Our previous study has showed that peptides from plant sources are able to protect PC12 cells from the damage caused by H2O2, and it provides a new insight to investigate anti-aging. However, the anti-aging activity and related mechanism of peptides from edible fungus are still un-clear, nevertheless, little is known about anti-aging activity and its mechanism about the mixture of strong antioxidant polyphenols and peptides from edible fungus. The current study will focus on purification and identification of peptides from edible fungus, as well as (+)-catechin, quercetin, and chlorogenic acid were selected for the investigation of the intervention mechanism of peptides from edible fungus. The anti-aging activity and its mechanism of the mixture from polyphenols and peptides on Caenorhabditis elegan and PC12 cells which is damaged by H2O2 will be also investigated. This project provides theoretical and method guidelines about the anti-aging activity and mechanism of the mixture from polyphenols and peptides.