This study aimed to promote the synthesis of hispidin, hypholomine B and other phenolic compounds from Sanghuangporus vaninii to enhance the medicinal value, health-care functions, and market competitiveness of its products.To investigate the fermentation for the S.vaninii most widely sold and applied on the market, ethephon was added into liquid culture medium.It was found that the addition of ethephon could indeed promote the synthesis of hispidin, hypholomine B and other phenolic compounds from the liquid-fermented S.vaninii.The final concentration of ethephon in the culture medium was 2 mmol/L, the addition occurred at Day 0, and 1 mol/L Na2CO3 adjusted pH to the value before the addition.The average content of hispidin was calculated by its reference substances, which could be up to 3.17 times the liquid fermentation group in the ethephon fermentation group.The average relative content of hypholomine B was represented by the peak area in HPLC profiles, and the former could be up to 2.55 times the latter.In addition, the addition of ethephon increased the accumulation of other phenolic compounds.The total phenolic content in the extract of the ethephon fermentation group, the liquid fermentation group, and the fruiting body group were (3.76±0.11)%, (1.96±0.12)%, and (0.77±0.04)%, respectively.The in vitro activities evaluation was based on the IC50 value.The IC50 of the extracts from the ethephon fermentation group for the scavenging rate of DPPH free radicals and ABTS cationic radicals and for the inhibiting rate of α-glucosidase were 150.00 μg/mL, 106.46 μg/mL, and 16.08 μg/mL, respectively, which were lower than the extracts from the liquid fermentation group (170.61 μg/mL, 115.36 μg/mL, and 35.48 μg/mL) and the extracts from the fruiting body group (218.10 μg/mL, 130.51 μg/mL, and 56.83 μg/mL).
ZHANG Shihao
,
WANG Lei
,
LIU Sicheng
,
ZHAO Yu
,
PAN Tingting
,
LI Kangping
,
WEI Weisheng
,
ZOU Kun
,
LIU Chengxiong
,
LIU Zhaoxia
,
LI Xiaocong
. Effect of ethephon on hispidin, hypholomine B, and other phenolic compounds in liquid cultures of Sanghuangporus vaninii and in vitro activities evaluation[J]. Food and Fermentation Industries, 2024
, 50(14)
: 227
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.039390
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