Comparative Compositions and Activities of Flavonoids from Nine Sanghuang Strains Based on Solid-State Fermentation and In Vitro Assays

Abstract

Sanghuang, a traditional Chinese medicinal herb obtained from numerous related fungal species in the genus Sanghuangporus, contains many bioactive substances that display a variety of beneficial pharmacological activities, including antioxidant, antitumor, and antidiabetic. We collected wild fruiting bodies from various Chinese localities, obtained nine pure sanghuang strains (termed S1 to S9), cultured the strains by solid-state fermentation, extracted and purified sanghuang flavonoids (termed SHFs) from mycelia, and analyzed their antioxidant abilities and α-amylase inhibitory (α-AI) activities. SHFs from strains S2, S6, S7, and S9 displayed strong DPPH radical scavenging abilities and iron reducing abilities, while SHFs from S1, S3, S5, and S8 had strong α-AI activities. SHF components were analyzed by HPLC in combination with a Chinese medicine fingerprint similarity evaluation system and statistical analyses. SHFs from the nine strains showed high fingerprint similarity. Fifteen peaks in the chromatograms (termed 1–15) were subjected to cluster analysis, which revealed that differences in SHF composition were related to geographic origin and host species. The strains with strong antioxidant activities had relatively large peak 5 and peak 9 areas, while those with strong α-AI activities had relatively large peak 13 areas. Such variation in SHF activities is attributable to differences in their components. Our findings indicate that careful selection of SHFs based on these activities will strengthen their potential development as antioxidant and antidiabetic agents.

Keywords

• sanghuang
• solid-state fermentation
• flavonoids
• antioxidant activity
• α-amylase inhibitory activity