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<p>In this study, flavonoids (SVF) extracted from <i>Sanghuangporus vaninii</i> were purified using AB-8 macroporous resin. After ultrasonication-assisted extraction, the crude flavonoid content was determined to be 149.15&#xa0;mg/g; subsequent optimization of the SVF purification process resulted in an increase in the total flavonoid content up to 724.36&#xa0;mg/g, corresponding to a 4.83-fold enhancement. Furthermore, Liquid Chromatography-Mass Spectrometry (LC-MS) analysis identified 25 flavonoid components, with isoquercitrin, catechin, and rutin as the major constituents. The purified flavonoids (PSVF) exhibited significantly enhanced antioxidant capacity and exerted potent inhibitory effects on α-glucosidase, α-amylase, and pancreatic lipase. Compared with crude SVF, PSVF also showed stronger antibacterial activity against <i>Escherichia coli (E. coli</i>) and <i>Staphylococcus aureus (S. aureus)</i>. Additionally, in RAW264.7 macrophages, PSVF concentration-dependently suppressed the Lipopolysaccharide (LPS)-induced release of NO, TNF-α, IL-1β, and IL-6. Collectively, these findings indicate that AB-8 macroporous resin purification effectively improves both the purity and bioactivity of SVF, thereby supporting the potential application of PSVF in functional foods and pharmaceutical products.</p>

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Isolation, purification, and bioactivity studies of flavonoid compounds from the fruiting bodies of Sanghuangporus vaninii

  • 期刊论文

  • 发表日期：

    2026年1月17日

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  • Lihong Zhang,
  • Shuang Zhao,
  • Guo Lin,
  • Tian Zheng,
  • Jingyi Li,
  • Qian Wang,
  • Jingxin Liu

摘要

In this study, flavonoids (SVF) extracted from Sanghuangporus vaninii were purified using AB-8 macroporous resin. After ultrasonication-assisted extraction, the crude flavonoid content was determined to be 149.15 mg/g; subsequent optimization of the SVF purification process resulted in an increase in the total flavonoid content up to 724.36 mg/g, corresponding to a 4.83-fold enhancement. Furthermore, Liquid Chromatography-Mass Spectrometry (LC-MS) analysis identified 25 flavonoid components, with isoquercitrin, catechin, and rutin as the major constituents. The purified flavonoids (PSVF) exhibited significantly enhanced antioxidant capacity and exerted potent inhibitory effects on α-glucosidase, α-amylase, and pancreatic lipase. Compared with crude SVF, PSVF also showed stronger antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Additionally, in RAW264.7 macrophages, PSVF concentration-dependently suppressed the Lipopolysaccharide (LPS)-induced release of NO, TNF-α, IL-1β, and IL-6. Collectively, these findings indicate that AB-8 macroporous resin purification effectively improves both the purity and bioactivity of SVF, thereby supporting the potential application of PSVF in functional foods and pharmaceutical products.