Chemical constituents and bioactivities of solid fermented products from Sanghuangporus vaninni
This paper investigated the chemical constituents and their bioactivities of solid fermentation products from Sang-huangporus vaninni.The chemical constituents were isolated by solution extraction,column chromatography and semi-prepara-tive high performance liquid chromatography,and their structures were elucidated by spectral analysis.All these isolated com-pounds were screened for antioxidant activities and inhibitory effects on α-glucosidase and xanthine oxidase in vitro.A total of 17 compounds were isolated from the extracts of solid fermented products from S.vaninni,and identified as(2Z,4E)-γ-io-nylideneacetic acid(1),phellinulin E(2),phellinulin F(3),phellinulin G(4),phellinulin J(5),phellinulin L(6),phellinulin M(7),phellinulin N(8),elgonenes D(9),caffeic acid(10),hispidin(11),3-hydroxyhispidin(12),protocat-echuic acid(13),4-(3-ethoxy-4-hydroxyphenyl)but-3-en-2-one(14),eugenol(15),methyl linoleate(16)and steraric acid(17).Among them,compounds 1-9 were isolated from S.vaninni for the first time.Compounds 10-13 showed good an-tioxidant activities in vitro.Their IC50 values for DPPH were respectively 16.45,37.52,82.71,50.46 μg/mL,for ABTS were 1.43,2.26,34.55,21.60 μg/mL and for hydroxyl radicals were 38.43,49.46,86.74,69.16 μg/mL.Compounds 10 and 11 also exhibited good inhibitory effects on xanthine oxidase,and their IC50 values were 28.73 μg/mL and 44.80 μg/mL,re-spectively.Compound 17 demonstrated certain inhibitory effect on α-glucosidase with IC50 2.31 μg/mL.
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