Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang
The scientific name of the traditional Chinese medicinal fungus, Sanghuang , has been clarified and confirmed that it is a new species - Sanghuangporus sanghuang in the recently discovered genus, Sanghuangporus . To maximize the yield of the active ingredients such as the triterpenoids from authenti...
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| Veröffentlicht in: | Scientific reports 2019-05, Vol.9 (1), p.7418, Article 7418 |
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| description | The scientific name of the traditional Chinese medicinal fungus,
Sanghuang
, has been clarified and confirmed that it is a new species -
Sanghuangporus sanghuang
in the recently discovered genus,
Sanghuangporus
. To maximize the yield of the active ingredients such as the triterpenoids from authentic
Sanghuangporus sanghuang
, four parameters of the extraction process, including the extraction time, solid–liquid ratio, extraction temperature, and ethanol concentration were determined. The Box–Behnken experimental design and the response surface method were used to optimize the triterpenoid extraction processes of
Sanghuangporus sanghuang
mycelium. The results showed that the parameters of the triterpenoid extraction processes were not simple linear relationships. Optimum conditions of ultrasonic extraction required an 80% ethanol concentration, a 1:20 solid–liquid ratio, a 20-min extraction time, and a 60 °C extraction temperature, to obtain a maximum triterpenoid extraction of 13.30 mg/g. Antioxidant capacity tests showed that the
Sanghuangporus sanghuang
triterpenoids had high clearance capabilities for hydroxyl free radicals, superoxide anions, 2,2-diphenyl-1-picrylhydrazyl free radicals, and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) radicals, indicating that the
Sanghuangporus sanghuang
triterpenoids had high antioxidant activities. |
| doi_str_mv | 10.1038/s41598-019-43886-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6520348</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2225813880</sourcerecordid><originalsourceid>FETCH-LOGICAL-c511t-e7104aa52ca83be0b0daba0db97f5a7dd1b9c347f88c41c340019ef8267cdb013</originalsourceid><addsrcrecordid>eNp9UUtPAyEQJkajRv0DHgyJV1d5LF32YmKMr8TEg3omLLAtpoUKrLH-eqfW50USmIH55psZPoT2KTmmhMuTXFPRyorQtqq5lKOKrKFtRmpRMc7Y-i9_C-3l_ERgCdbWtN1EW5ySlknBttHbxWtJ2hQfA9bBwgb31VuwePn84ssCxx6XWPQUl-SLS3MXorcZ-4DLxOHZwripH2ZLmMYzZ73xAcD9EMZDPsL3OownAxzzmIaM89d1F230eprd3qfdQY-XFw_n19Xt3dXN-dltZQSlpXINJbXWghkteedIR6zuNLFd2_RCN9bSrjW8bnopTU3BI_Anrpds1BjbEcp30OmKdz500J1xASaeqnnyM50WKmqv_kaCn6hxfFEjwQivJRAcfhKk-Dy4XNRTHBKMmBVjTEgK_08AxVYok2LOyfXfFShRS8nUSjIF7akPydQy6eB3b98pXwIBgK8AGUJh7NJP7X9o3wED7qXE</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2225813880</pqid></control><display><type>article</type><title>Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang</title><source>MEDLINE</source><source>DOAJ Directory of Open Access Journals</source><source>Springer Nature OA Free Journals</source><source>Nature Free</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>Free Full-Text Journals in Chemistry</source><creator>Cai, Chengshan ; Ma, Jiexin ; Han, Chunrui ; Jin, Yi ; Zhao, Guozhu ; He, Xiangwei</creator><creatorcontrib>Cai, Chengshan ; Ma, Jiexin ; Han, Chunrui ; Jin, Yi ; Zhao, Guozhu ; He, Xiangwei</creatorcontrib><description>The scientific name of the traditional Chinese medicinal fungus,
Sanghuang
, has been clarified and confirmed that it is a new species -
Sanghuangporus sanghuang
in the recently discovered genus,
Sanghuangporus
. To maximize the yield of the active ingredients such as the triterpenoids from authentic
Sanghuangporus sanghuang
, four parameters of the extraction process, including the extraction time, solid–liquid ratio, extraction temperature, and ethanol concentration were determined. The Box–Behnken experimental design and the response surface method were used to optimize the triterpenoid extraction processes of
Sanghuangporus sanghuang
mycelium. The results showed that the parameters of the triterpenoid extraction processes were not simple linear relationships. Optimum conditions of ultrasonic extraction required an 80% ethanol concentration, a 1:20 solid–liquid ratio, a 20-min extraction time, and a 60 °C extraction temperature, to obtain a maximum triterpenoid extraction of 13.30 mg/g. Antioxidant capacity tests showed that the
Sanghuangporus sanghuang
triterpenoids had high clearance capabilities for hydroxyl free radicals, superoxide anions, 2,2-diphenyl-1-picrylhydrazyl free radicals, and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) radicals, indicating that the
Sanghuangporus sanghuang
triterpenoids had high antioxidant activities.</description><identifier>ISSN: 2045-2322</identifier><identifier>EISSN: 2045-2322</identifier><identifier>DOI: 10.1038/s41598-019-43886-0</identifier><identifier>PMID: 31092852</identifier><language>eng</language><publisher>London: Nature Publishing Group UK</publisher><subject>38/23 ; 631/326/193/2538 ; 631/45/603 ; Anions ; Antioxidants ; Antioxidants - isolation & purification ; Antioxidants - pharmacology ; Basidiomycota - chemistry ; Ethanol ; Experimental design ; Free Radical Scavengers - isolation & purification ; Free Radical Scavengers - pharmacology ; Free Radicals ; Fungi ; Humanities and Social Sciences ; multidisciplinary ; Mycelium - chemistry ; New species ; Science ; Science (multidisciplinary) ; Superoxide ; Superoxide anions ; Superoxides ; Triterpenes - isolation & purification ; Triterpenes - pharmacology ; Triterpenoids ; Ultrasonics</subject><ispartof>Scientific reports, 2019-05, Vol.9 (1), p.7418, Article 7418</ispartof><rights>The Author(s) 2019</rights><rights>The Author(s) 2019. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c511t-e7104aa52ca83be0b0daba0db97f5a7dd1b9c347f88c41c340019ef8267cdb013</citedby><cites>FETCH-LOGICAL-c511t-e7104aa52ca83be0b0daba0db97f5a7dd1b9c347f88c41c340019ef8267cdb013</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520348/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520348/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,27924,27925,41120,42189,51576,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31092852$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cai, Chengshan</creatorcontrib><creatorcontrib>Ma, Jiexin</creatorcontrib><creatorcontrib>Han, Chunrui</creatorcontrib><creatorcontrib>Jin, Yi</creatorcontrib><creatorcontrib>Zhao, Guozhu</creatorcontrib><creatorcontrib>He, Xiangwei</creatorcontrib><title>Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang</title><title>Scientific reports</title><addtitle>Sci Rep</addtitle><addtitle>Sci Rep</addtitle><description>The scientific name of the traditional Chinese medicinal fungus,
Sanghuang
, has been clarified and confirmed that it is a new species -
Sanghuangporus sanghuang
in the recently discovered genus,
Sanghuangporus
. To maximize the yield of the active ingredients such as the triterpenoids from authentic
Sanghuangporus sanghuang
, four parameters of the extraction process, including the extraction time, solid–liquid ratio, extraction temperature, and ethanol concentration were determined. The Box–Behnken experimental design and the response surface method were used to optimize the triterpenoid extraction processes of
Sanghuangporus sanghuang
mycelium. The results showed that the parameters of the triterpenoid extraction processes were not simple linear relationships. Optimum conditions of ultrasonic extraction required an 80% ethanol concentration, a 1:20 solid–liquid ratio, a 20-min extraction time, and a 60 °C extraction temperature, to obtain a maximum triterpenoid extraction of 13.30 mg/g. Antioxidant capacity tests showed that the
Sanghuangporus sanghuang
triterpenoids had high clearance capabilities for hydroxyl free radicals, superoxide anions, 2,2-diphenyl-1-picrylhydrazyl free radicals, and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) radicals, indicating that the
Sanghuangporus sanghuang
triterpenoids had high antioxidant activities.</description><subject>38/23</subject><subject>631/326/193/2538</subject><subject>631/45/603</subject><subject>Anions</subject><subject>Antioxidants</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - pharmacology</subject><subject>Basidiomycota - chemistry</subject><subject>Ethanol</subject><subject>Experimental design</subject><subject>Free Radical Scavengers - isolation & purification</subject><subject>Free Radical Scavengers - pharmacology</subject><subject>Free Radicals</subject><subject>Fungi</subject><subject>Humanities and Social Sciences</subject><subject>multidisciplinary</subject><subject>Mycelium - chemistry</subject><subject>New species</subject><subject>Science</subject><subject>Science (multidisciplinary)</subject><subject>Superoxide</subject><subject>Superoxide anions</subject><subject>Superoxides</subject><subject>Triterpenes - isolation & purification</subject><subject>Triterpenes - pharmacology</subject><subject>Triterpenoids</subject><subject>Ultrasonics</subject><issn>2045-2322</issn><issn>2045-2322</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>C6C</sourceid><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UUtPAyEQJkajRv0DHgyJV1d5LF32YmKMr8TEg3omLLAtpoUKrLH-eqfW50USmIH55psZPoT2KTmmhMuTXFPRyorQtqq5lKOKrKFtRmpRMc7Y-i9_C-3l_ERgCdbWtN1EW5ySlknBttHbxWtJ2hQfA9bBwgb31VuwePn84ssCxx6XWPQUl-SLS3MXorcZ-4DLxOHZwripH2ZLmMYzZ73xAcD9EMZDPsL3OownAxzzmIaM89d1F230eprd3qfdQY-XFw_n19Xt3dXN-dltZQSlpXINJbXWghkteedIR6zuNLFd2_RCN9bSrjW8bnopTU3BI_Anrpds1BjbEcp30OmKdz500J1xASaeqnnyM50WKmqv_kaCn6hxfFEjwQivJRAcfhKk-Dy4XNRTHBKMmBVjTEgK_08AxVYok2LOyfXfFShRS8nUSjIF7akPydQy6eB3b98pXwIBgK8AGUJh7NJP7X9o3wED7qXE</recordid><startdate>20190515</startdate><enddate>20190515</enddate><creator>Cai, Chengshan</creator><creator>Ma, Jiexin</creator><creator>Han, Chunrui</creator><creator>Jin, Yi</creator><creator>Zhao, Guozhu</creator><creator>He, Xiangwei</creator><general>Nature Publishing Group UK</general><general>Nature Publishing Group</general><scope>C6C</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>5PM</scope></search><sort><creationdate>20190515</creationdate><title>Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang</title><author>Cai, Chengshan ; 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Sanghuang
, has been clarified and confirmed that it is a new species -
Sanghuangporus sanghuang
in the recently discovered genus,
Sanghuangporus
. To maximize the yield of the active ingredients such as the triterpenoids from authentic
Sanghuangporus sanghuang
, four parameters of the extraction process, including the extraction time, solid–liquid ratio, extraction temperature, and ethanol concentration were determined. The Box–Behnken experimental design and the response surface method were used to optimize the triterpenoid extraction processes of
Sanghuangporus sanghuang
mycelium. The results showed that the parameters of the triterpenoid extraction processes were not simple linear relationships. Optimum conditions of ultrasonic extraction required an 80% ethanol concentration, a 1:20 solid–liquid ratio, a 20-min extraction time, and a 60 °C extraction temperature, to obtain a maximum triterpenoid extraction of 13.30 mg/g. Antioxidant capacity tests showed that the
Sanghuangporus sanghuang
triterpenoids had high clearance capabilities for hydroxyl free radicals, superoxide anions, 2,2-diphenyl-1-picrylhydrazyl free radicals, and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate) radicals, indicating that the
Sanghuangporus sanghuang
triterpenoids had high antioxidant activities.</abstract><cop>London</cop><pub>Nature Publishing Group UK</pub><pmid>31092852</pmid><doi>10.1038/s41598-019-43886-0</doi><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; DOAJ Directory of Open Access Journals; Springer Nature OA Free Journals; Nature Free; EZB-FREE-00999 freely available EZB journals; PubMed Central; Free Full-Text Journals in Chemistry |
| subjects | 38/23 631/326/193/2538 631/45/603 Anions Antioxidants Antioxidants - isolation & purification Antioxidants - pharmacology Basidiomycota - chemistry Ethanol Experimental design Free Radical Scavengers - isolation & purification Free Radical Scavengers - pharmacology Free Radicals Fungi Humanities and Social Sciences multidisciplinary Mycelium - chemistry New species Science Science (multidisciplinary) Superoxide Superoxide anions Superoxides Triterpenes - isolation & purification Triterpenes - pharmacology Triterpenoids Ultrasonics |
| title | Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang |
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