Extraction,Digestion In Vitro And Activity Study Of Sanghuangporus Sanghuang Flavonoids

Sanghuangporus sanghuang is a kind of fungus which can use as medicine and food.It has effects of antitumor,antioxidant,antibacterial and antiviral.Many active ingredients such as polysaccharides,flavonoids and terpenoids have been isolated from S.sanghuang.The yield of flavonoids obtained by traditional extraction methods was low.It hindered the flavonoids application of S.sanghuang.The extraction conditions need to be optimized to maximize the flavonoids extraction rate.When the active ingredient interacts with the digestive enzymes in the organism.The digestion process would impact the biological activity of the active ingredient.It is significant to study the changing process of active ingredients in the digestive system.Then we could improve the utilization of active ingredients in the body.In this paper,we optimized the extraction process of flavonoids.The simulate model of gastric and intestinal digestion was established to investigated the changes in flavonoids content,in vitro antioxidant,α-glucosidase activity,proliferation and migration of U251-MG cell.The results were as follows:1.Explore the parameters optimization of ultrasound-assisted ethanol extraction of S.sanghuang flavonoids.Based on the results of single-factor test,Box-Behnken response surface design was used to optimize the extraction rate of S.sanghuang flavonoids.The results showed that the optimal process conditions were: ethanol content of 80%,sonication temperature of 50℃,and sonication time of 1 h.Under these ideal extraction conditions,the extraction rate of S.sanghuang flavonoids was 16.157±0.12%.2.The effect of in vitro digestion on the content and antioxidant pharmacological activity of S.sanghuang flavonoids was studied.An in vitro digestion model was established to investigate the changes of S.sanghuang flavonoids content,DPPH radical scavenging activity,ferric reducing antioxidant power and hydroxyl radical scavenging ability.The correlation between the content of S.sanghuang flavonoids and its antioxidant activity was also analyzed.The results showed that the contents of S.sanghuang flavonoids after in vitro simulated oral and gastrointestinal digestion were in the following order: stomach(94%)> oral(86%)> intestine(67%),and the contents of S.sanghuang flavonoids in vitro simulated digestion were positively correlated with the antioxidant activity.3.Investigation of the kinetic behavior of S.sanghuang flavonoids after in vitro gastrointestinal digestion.It was found that the changes of S.sanghuang flavonoids in both the stomach and intestine followed a secondary dynamic process.The results showed that the reaction rate constants in the gastrointestinal part were 0.0055,0.0027 and 0.0128,and the half-lives were 4.52 h,8.82 h and 3.26 h,respectively.4.The effect of additives on the antioxidant activity of S.sanghuang flavonoids during in vitro digestion was studied.The results showed that the addition of ascorbic acid and citric acid decreased the content and antioxidant activity of S.sanghuang flavonoids after in vitro simulated digestion(P < 0.05).The addition of sodium chloride did not have a positive effect on the digested S.sanghuang flavonoids but caused a further decrease in the content and free radical scavenging ability of S.sanghuang flavonoids(P < 0.05).5.The correlation between in vitro hypoglycemia of S.sanghuang flavonoids and various antioxidant methods was evaluated by Pearson correlation test.The results revealed a correlation between the in vitro simulated digested hypoglycemic activity evaluation methods and four chemical methods of DPPH,ferric reducing antioxidant power,hydroxyl radical and superoxide anion.The prediction equation for the hypoglycemic activity of S.sanghuang flavonoids was established by programming and fitting with MATLAB software.The fitted equations were validated and it was found that the fitted equations of S.sanghuang flavonoids could better predict the hypoglycemic activity after in vitro digestion by the four chemical antioxidant activities.6.The effect of in vitro digestion of S.sanghuang flavonoids on the activity of U251-MG in glioma cells was investigate.The migration effect of S.sanghuang flavonoids on glioma cells U251-MG was evaluated using cytotoxicity assay(MTT assay)and cell scratch assay.The results showed that S.sanghuang flavonoids could significantly inhibit the growth of glioma cells U251-MG cells,the cell migration rate was slowed down in the drug-treated group,and S.sanghuang flavonoids had an inhibitory effect on glioma cells both before and after digestion.