灰树花是一种药食兼用真菌，具有很高的营养保健价值，目前有关灰树花多糖的研究已经非常深入并取得了很多重大突破，而利用灰树花子实体蛋白制备生物活性肽的研究还未见报道。本项目以灰树花子实体蛋白为原料，在申请人已有研究基础上，研究内肽酶的可控酶解条件关键技术，以获得最大得率和生物活性的多肽酶解液，跟踪检测其抗氧化活性，筛选和分离出高活性灰树花多肽，探明其特异氨基酸序列结构，并通过多种体外抗氧化活性检测体系和细胞模型、亚急性衰老动物模型深入探讨其抗氧化机理，为开发食品源的生物活性多肽及探索其在功能食品或医学上的应用奠定理论基础。本项目的完成对于丰富生物活性肽的理论、拓展生物活性肽的来源、扩大食用菌新产品的开发和促进食用菌产业的发展都具有重要的意义。

As a kind of medical and edible mushroom, Grifola frondosa has a high nutritional value. Widely researches and great progress have been made in polysacchrides from G. frondosa, however, the active peptides from protein hydrolysate of G. frondosa have been seldom reported. Based on our previous studies, the crucial condition of enzyme-hydrolysis to protein of G. frondosa will be optimized in order to increase the extraction rate and obtain the active peptides, separation, structure analysis and determination of antioxidant activity of peptides from G. frondosa will be studied. Various experiments will be conducted to explain antioxidant activity mechanism of peptides from G. frondosa, including the antioxidant activity measurement in vitro, cell models and animal subaccute aging model. This study focuses on development of bioactive peptides and discussion to application of peptides from G. frondosa on functional foods or medicine. The project contributes to develop the new products of edible mushroom and promote the expansion of mushroom industry.