桑黄提取物的体外抗氧化、降血糖及降尿酸活性

In Vitro Anti-oxidant, Hypoglycemic, and Hypouricemic Activities of Sanghuangporus vaninii Extracts

摘要:

为了解杨树桑黄不同提取物的生物活性，采用超声辅助法制备了杨树桑黄粗多糖和醇提物，分析了二者主要成分及其含量，比较了二者体外抗氧化、降血糖及降尿酸活性。研究发现桑黄粗多糖中总糖含量为74.87%，蛋白质含量为6.61%，糖醛酸含量为4.84%，硫酸基含量为2.59%；桑黄醇提物中总酚含量为35.72%，总黄酮含量为8.98%，总三萜含量为5.82%，总甾醇含量为7.36%。此外，桑黄粗多糖和醇提物具有较强的DPPH自由基、ABTS自由基、羟自由基清除能力和一定的还原力。体外降血糖及降尿酸实验表明桑黄多糖和醇提物对α-淀粉酶、α-葡萄糖苷酶与黄嘌呤氧化酶均有一定抑制作用，但桑黄醇提物降血糖和降尿酸活性明显优于桑黄多糖；另外桑黄醇提物对α-葡萄糖苷酶抑制作用IC50值为0.43 mg/mL，远低于阿卡波糖IC50值（0.87 mg/mL）。与桑黄多糖相比，桑黄醇提物具有较强的体外抗氧化、降血糖及降尿酸活性，这为充分利用桑黄资源、开发桑黄功能性食品或医药保健品提供了理论依据。

Abstract:

To understand the biological activities of different extracts from Sanghuangporus vaninii, crude polysaccharides and ethanol extracts were prepared by ultrasound-assisted methods, and their main components, as well as the contents of various components, were analyzed. In addition, the in vitro antioxidant, hypoglycemic, and hypouricemic activities of the extracts were compared. The results showed that total sugar, protein, uronic acid, and sulfate group contents in the crude polysaccharides were 74.87%, 6.61%, 4.84%, and 2.59%, respectively. Furthermore, total phenol, flavonoid, triterpene, and sterol contents in ethanol extracts were 35.72%, 8.98%, 5.82%, and 7.36%, respectively. In addition, the crude polysaccharides and ethanol extracts exhibited strong scavenging activity and reasonable reducing power against DPPH, ABTS, and hydroxyl free radicals. The hypoglycemic and hypouricemic in vitro assays revealed that crude polysaccharides and ethanol extracts have some inhibitory effect on α-amylase, α-glucosidase, and xanthine oxidase, while the ethanol extracts exhibited significantly better hypoglycemic and hypouricemic activities than those of the crude polysaccharides. Moreover, the IC50 of ethanol extracts for α-glucosidase inhibition was 0.43 mg/mL, which was much lower than that of acarbose (0.87 mg/mL). Compared to crude polysaccharides, ethanol extracts exhibited stronger antioxidant, hypoglycemic, and hypouricemic effects in vitro. Thus, our findings provide a theoretical basis for the extensive use of S. vaninii and the development of functional foods or health products from this fungus.