本研究展示了半固体酶解对猴头菇子实体粉末和多糖的物理化学特性以及对胃粘膜损伤的保护效应。半固体酶解可以减小颗粒大小，改变子实体粉末的微观结构，增加可溶性多糖（26.26-67.04％）和醛酸（16.97-31.12％）的含量，降低多糖的分子量。与未经酶解的猴头菇子实体粉末相比，经过半固体酶解的猴头菇子实体粉末的消化率提高了31.4％。半固体酶解可以增强猴头菇子实体粉末和多糖对以乙醇诱导的人类胃粘膜上皮细胞（GES-1细胞）的保护作用，提高超氧化物歧化酶（SOD，0-37.33％）和过氧化氢酶（CAT，2.47-18.46％）的产量，并抑制丙二醛（MDA，2.45-19.62％）、髓过氧化物酶（MPO，0-13.54％）、白细胞介素-6（IL-6，4.39-24.62％）和肿瘤坏死因子-α（TNF-α，5.97-12.25％）的产生。半固体酶解可以提高猴头菇子实体粉末对胃溃疡的抑制率（32.70-46.26％），抑制氧化应激和炎症，并保护急性胃粘膜损伤的大鼠免受乙醇对胃粘膜的刺激。总之，半固体酶解可能增强猴头菇子实体粉末和多糖对胃粘膜损伤的保护效应。版权所有 © 2023 Elsevier B.V. 发表

This study demonstrated the effects of semi-solid enzymolysis on physicochemical properties of fruiting body powders and polysaccharides from Hericium erinaceus and protective effects on gastric mucosal injury. Semi-solid enzymolysis could reduce the particle size, change the microstructure of fruiting body powders, increase the contents of soluble polysaccharide (26.26-67.04 %) and uronic acid (16.97-31.12 %) and reduce the molecular weight of polysaccharides. The digestibility of fruiting body powder of H. erinaceus after semi-solid enzymolysis was increased by 31.4 %, compared with that of the fruiting body powder of H. erinaceus without enzymolysis. Semi-solid enzymolysis could enhance the protective effects of the fruiting body powders and polysaccharides on ethanol-induced human gastric mucosal epithelial cells (GES-1) cells, increase the production of superoxide dismutase (SOD, 0-37.33 %) and catalase (CAT, 2.47-18.46 %), and inhibit the production of malonaldehyde (MDA, 2.45-19.62 %), myeloperoxidase (MPO, 0-13.54 %), interleukin (IL-6, 4.39-24.62 %) and tumor necrosis factor-α (TNF-α, 5.97-12.25 %). Semi-solid enzymolysis could improve the inhibition rate of the fruiting body powder on gastric ulcer (32.70-46.26 %), inhibit oxidative stress and inflammation, and protect rats with acute gastric mucosal injury against the stimulation of ethanol on gastric mucosa. In conclusion, semi-solid enzymolysis may enhance the protective effects of the fruiting body powders and polysaccharides on gastric mucosal injury.Copyright © 2023. Published by Elsevier B.V.