The nutritional composition of the raw and boiled shoots of two bamboo species, Bambusa vulgaris and Gigantochloa ligulata were investigated. Boiling the shoots at 100 °C for 20 min significantly increased the crude fat and crude fiber contents while it decreased the crude protein content for both species. In general, the boiled shoots of both species were high in moisture (≥92 g/100 g fw), crude protein (≥29 g/100 g dw), and crude fiber (≥7.7 g/100 g dw) but low in crude fat (≤3.7 g/100 g dw). Boiling had varying effects on the mineral contents of both shoots, depending on the mineral. Potassium was the most abundant mineral for the raw and boiled shoots of B. vulgaris (310 and 240 μg/100 g dw, respectively) and G. ligulata (240 and 120 μg/100 g dw, respectively). The extracts (sequentially: hexane, ethyl acetate, ethanol, water) obtained from the boiled shoots of both species showed stronger antifungal activity (MIC: 0.01–2.50 mg/mL) than antibacterial activity (MIC: 0.31–2.50 mg/mL). All extracts from B. vulgaris showed stronger DPPH radical scavenging activity and ferric-reducing antioxidant power but similar cellular antioxidant activity with HeLa cells, and higher total phenolic and flavonoid contents than G. ligulata. However, the lowest half-maximum inhibitory concentration values for α-amylase and α-glucosidase were shown by the ethanol (300 μg/mL) and hexane (71 μg/mL) extracts of G. ligulata shoots, respectively. The results suggested that the shoots of B. vulgaris and G. ligulata are a potential health food and a source of bioactive compounds.

考察了两种竹笋（Bambusa vulgaris）和Gigantochloa ligulata的生笋和煮笋的营养成分。将芽在100°C下煮沸20分钟会显着增加两种植物的粗脂肪和粗纤维含量，同时降低两种蛋白质的粗蛋白含量。通常，两种物种的水煮芽均具有较高的水分（≥92g / 100 g dw），粗蛋白（≥29g / 100 g dw）和粗纤维（≥7.7g / 100 g dw），但水分含量低。粗脂肪（≤3.7g / 100 g dw）。煮沸对两种芽的矿物质含量都有不同的影响，具体取决于矿物质。钾是B的生芽和煮芽的最丰富的矿物质。寻常型（分别为310和240μg/ 100 g dw）和G。ligulata（分别为240和120μg/ 100 g dw）。从两个物种的煮芽中提取的提取物（依次为：己烷，乙酸乙酯，乙醇，水）显示出比抗菌活性（MIC：0.31-2.50 mg / mL）更强的抗真菌活性（MIC：0.01–2.50 mg / mL）。B的所有提取物。寻常显示更强的DPPH自由基清除活性和三价铁还原抗氧化力而与HeLa细胞类似的细胞的抗氧化活性，和较高的总酚类和类黄酮含量比ģ。ligulata。但是，由木麻黄提取物的乙醇（300μg/ mL）和己烷（71μg/ mL）提取物显示出α-淀粉酶和α-葡萄糖苷酶的最低半最大抑制浓度值。笋。结果表明，B。寻常型和G型。ligulata是潜在的保健食品和生物活性化合物的来源。