Compare of Antioxidant and Anti-inflammatory Activity of Different Phellinus

Abstract

Abstract: Objective To evaluate the antioxidant and anti-inflammatory activities of water extracts and alcohol extracts of Phellinus igniarius and Phellinus linteus. Methods The antioxidant activity of fungi was determined by ferric reducing antioxidant power (FRAP) and 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The anti-inflammatory activity of the fungi was detected by LPS-induced NO release method. Results In the anti-oxidant activity assay, the Trolox equivalent anti-oxidant capacity (TEAC) of water extracts of Phellinus igniarius and Phellinus linteus were determined to be (374.06±2.29) and (355.40±2.18) μmol TEAC·g^-1 extract respectively. TEAC of alcohol extracts were determined to be (408.82±6.91) and (414.69±2.58)μmol TEAC·g^-1 extract respectively. DPPH free radical scavenging capability (IC₅₀) of water extracts of Phellinus igniarius and Phellinus linteus were 7.78 and 8.04 mg·mL^-1 respectively. DPPH free radical scavenging capability of alcohol extracts of Phellinus igniarius and Phellinus linteus (IC₅₀) were 7.78 and 8.04 mg·mL^-1 respectively. Water and alcohol extracts of Phellinus igniarius treatment (100, 50, 25 μg·mL^-1) decreased NO formation and cell viability significantly (P <0.01 or P<0.05). Water extracts of Phellinus linteus treatment (100, 50, 25, 12.5 μg·mL^-1) decreased NO formation and cell viability significantly (P<0.01). Alcohol extracts of Phellinus linteus treatment (25, 12.5 μg·mL^-1) decreased NO formation and increased cell viability significantly (P<0.01). Conclusion The water extracts and alcohol extracts of Phellinus igniarius and Phellinus linteus showed antioxidant and anti-inflammatory activities.

Key words: Phellinus, Phellinus igniarius, Phellinus linteus, antioxidant, anti-inflammatory

CLC Number:

R965

GUO Shan-shan, Rausch W D. Compare of Antioxidant and Anti-inflammatory Activity of Different Phellinus[J]. Chinese Journal of Pharmacovigilance, 2017, 14(7): 394-398.

References

[1] 庄毅.中国药用真菌的现状与展望[J].中国食用菌,2005,24(5):3-5.
[2] 戴玉成, 崔宝凯. 药用真菌桑黄种类研究[J]. 北京林业大学学报, 2014,36(5):1-6.
[3] Wu S H, Dai Y C, Hattori T, et al. Species clarification for the medicinally valuable 'sanghuang' mushroom[J]. Botanical Studies, 2012, 53(1):135-149.
[4] 吴秀丽, 林生, 朱承根,等. 火木层孔菌液体培养物的化学成分研究[J]. 中国中药杂志, 2011, 36(7):874-880.
[5] 李承范. 裂蹄木层孔菌总黄酮含量的测定及其抗氧化活性研究[J]. 延边大学学报:自然科学版, 2014,40(4):324-327.
[6] 严红实, 金乾坤, 李鹏飞,等. 桑黄多糖的提取及抗氧化性研究[J]. 食品科技, 2013,38(6):201-205.
[7] 杨勇杰, 姜瑞芝, 陈英红,等. 苯酚-硫酸法测定杂多糖含量的研究[J]. 中成药, 2005, 27(6):706-708.
[8] 汪雯翰, 樊华, 张劲松,等. 桑黄醇提物对MCF7乳腺癌细胞活力和周期改变的影响[J]. 食用菌学报, 2015, 22(2):46-50.
[9] 夏颖, 殷志爽, 石晨,等. 白芍提取物及其有效成分抗氧化活性的研究[J]. 首都医科大学学报, 2013, 34(1):120-125.
[10] 王笑晴. 基于DPPH自由基清除能力的姜黄提取物抗氧化活性评价[J]. 药物评价研究, 2011, 34(5):360-363.
[11] 曾琪, 戚仁斌, 胡巢凤,等. PYNOD对LPS活化的BV2小胶质细胞炎症因子释放的影响[J]. 中国病理生理杂志, 2014, 30(11):1954-1959.
[12] 郝瑞霞, 周帅, 杨焱,等. 不同来源的桑黄子实体醇提物中黄酮含量及生物活性的比较[J]. 食用菌学报, 2008, 15(2):23-26.
[13] 卢光照, 侯成, 钟延强,等. 活性氧自由基响应给药系统研究进展[J]. 药学学报, 2017, 52(2):206-213.
[14] Go'mez-Alonso S, Fregapane G, Salvador M D, et al.Changes in phenolic compositionand antioxidant activityof virgin olive oil during frying[J]. J Agric Food Chem.2003, 51(3): 667-672.
[15] 王小倩, 纪桂元, 蒋卓勤. 染料木黄酮对脂多糖诱导的RAW264.7细胞炎症因子、腺苷酸激活蛋白激酶磷酸化的影响[J]. 营养学报, 2012, 34(2):177-180.