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