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. 2023 Dec 26;10(1):e23370.
doi: 10.1016/j.heliyon.2023.e23370. eCollection 2024 Jan 15.

Antioxidant activity of Phellinus igniarius fermentation mycelia contributions of different solvent extractions and their inhibitory effect on α-amylase

Yating Dong  1   2 , Tao Wang  1   2 , Bingcheng Gan  1   2 , Solomon P Wasser  3 , Zhiyuan Zhang  4 , Jin Zhao  1   2 , Xinlian Duan  1   2 , Luping Cao  1   2 , Rencai Feng  1   2 , Renyun Miao  1   2 , Junjie Yan  1   2 , Zhi Wu  1   2
Affiliations

Antioxidant activity of Phellinus igniarius fermentation mycelia contributions of different solvent extractions and their inhibitory effect on α-amylase

Yating Dong et al. Heliyon. .

Abstract

Phellinus spp. have historically been used as traditional medicines to treat various diseases owing to their antioxidant, antitumor, and antidiabetic activities. Polysaccharides exhibit antidiabetic activity. In the present study, the polysaccharide contents of four Phellinus strains were compared. Phellinus igniarius QB72 possessed higher polysaccharide production, stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and α-amylase inhibitory activity. The three polysaccharides were sequentially extracted and partially purified from the fermentation mycelia using hot water, 1 % (NH4)2C2O4, and 1.25 M NaOH. Hot water extract polysaccharides exhibited higher DPPH radical scavenging and strong inhibitory activity against α-amylase with an IC50 value of 6.84 ± 0.37 mg/mL. The carbohydrate content of A1 (approximately 17457 Da) was approximately 88.28 %. The α-amylase inhibitory activity IC50 was decreased (3.178 ± 0.187 mg/mL) after DEAE water elution. P. igniarius QB72 hot-water extracts of partially purified polysaccharides have great potential as α-amylase inhibitors in food and medication-assisted additives.

Keywords: Fermentation mycelia; Phellinus igniarius QB72; Polysaccharides; α-amylase inhibitory.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Scheme for extraction from the Phellinus fermentation mycelia by different extraction media.
Fig. 2
Fig. 2
The strains and their characters. (A) the growth characters of the four strains on the plate. (B) the growth speed of the four strains (n = 13), the mycelia fermentation (n = 10) of the biomass fermentation, and the polysaccharide production (n = 4). (C) The DPPH radical scavenging ability of hot water extractions of the four strains(n = 3), Vc 0.025 mg/mL (D) α-amylase inhibitory activity of hot water extracts the four strains (n = 5), acrobose 0.625 mg/mL (n = 3).
Fig. 3
Fig. 3
UV scan of the three partially purified polysaccharides(A). Structural properties of three polysaccharides in aqueous solutions at various NaOH concentrations(n = 3)(B).
Fig. 4
Fig. 4
The GPC of the different extracts of the polysaccharides (A), and the molecular weight distribution curve (B).
Fig. 5
Fig. 5
Antioxidant and α-amylase inhibitory activity of the each extracts. (A) DPPH (n = 3) (B) ABTS (C) FRAP (n = 3) activity at the concentration of 2 mg/mL; (D) α-amylase inhibitory activity at the concentration of 5 mg/mL. All the data in the figure are three independent experiments.
Fig. 6
Fig. 6
FTIR of the three polysaccharides.(I) A1 partially purified from water extracts.(Ⅱ)A2 was a partially purified polysaccharide from 1 %(NH4)2C2O4 extraction of the water extract residue. (Ⅲ)A3 was a partially purified polysaccharide from 1.25 M NaOH extraction of the 1 %(NH4)2C2O4 extract residue.
Fig. 7
Fig. 7
The impact of the A1 (I)(n = 3) A1 DEAE water elution(Ⅱ) on the α-amylase inhibitory activity and full sacn of the A1 DEAE water elution(Ⅲ). Isolation and purification of A1(B), the acarbose (B)(n = 3) on the α-amylase inhibitory activity(C).
Fig. 8
Fig. 8
Kinetics analysis for the α-amylase inhibition type of acarbose(I) The molecule structure of the acarbose(II).
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