高山桑黄液体发酵产物的抗氧化、保肝作用

doi:10.11924/j.issn.1000-6850.casb2025-0538

中国农学通报 ›› 2026, Vol. 42 ›› Issue (6): 210-218.doi: 10.11924/j.issn.1000-6850.casb2025-0538

• 食品·营养·检测·安全 • 上一篇

高山桑黄液体发酵产物的抗氧化、保肝作用

张君丽¹^,²(), 杜星阳³, 傅俊生²^,³^,⁴

¹ 西藏自治区农牧科学院蔬菜研究所，拉萨 850000
² 西藏自治区食用菌资源与应用技术创新中心，拉萨 850000
³ 福建农林大学生命科学学院，福州 350002
⁴ 福建农林大学菌物研究中心，福州 350002

收稿日期:2025-06-30 修回日期:2025-10-11 出版日期:2026-03-25 发布日期:2026-03-30
作者简介:
张君丽，女，1979年出生，陕西渭南人，副研究员，硕士，主要从事食用菌研究。通信地址：850000 西藏拉萨城关区金珠西路130号，西藏自治区农牧科学院，E-mail：594686187@qq.com。
基金资助:
吉林省科技计划项目“野生食药用菌资源保护与利用跨区域合作科技创新中心”(YDZJ20240213CXJD); 西藏自治区科技计划项目“西藏桑黄品种改良及提质增效技术示范”(XZ202301ZY0013N); 福建省科技厅科技计划项目“ARTP诱变选育桑黄工厂化专用菌株及配套栽培技术研究与示范”(2024N006)

Antioxidant and Hepatoprotective Effects of Liquid Fermentation Products of Sanghuangporus alpinus

ZHANG Junli¹^,²(), DU Xingyang³, FU Junsheng²^,³^,⁴

¹ Institute of Vegetables, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000
² Innovation Center for Edible Fungi Resources and Application Technology, Xizang Autonomous Region, Lhasa 850000
³ College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002
⁴ Mycological Research Center, Fujian Agriculture and Forestry University, Fuzhou 350002

Received:2025-06-30 Revised:2025-10-11 Published:2026-03-25 Online:2026-03-30

摘要/Abstract

摘要：

本研究旨在探究高山桑黄(Sanghuangporus alpinus)MS-10、MS-11、MS-12、MS-13菌株菌丝体液体发酵产物的体外抗氧化活性，及其对H₂O₂诱导的LO2肝细胞氧化损伤的保护作用和对HepG2肝癌细胞增殖的抑制效应。以4株高山桑黄发酵产物为材料，采用DPPH、ABTS及·OH自由基清除实验评价其体外抗氧化能力；通过H₂O₂诱导建立LO2细胞氧化损伤模型，结合MTT法检测细胞存活率评估其保肝潜力；利用MTT法分析发酵产物对HepG2细胞增殖的抑制作用，评价其抗肝癌活性。结果显示，4种发酵产物均表现出良好的化学抗氧化能力，并呈现浓度依赖性。其中，MS-13菌株对DPPH自由基的清除能力最强，EC₅₀值为0.119 mg/mL；MS-11菌株在清除ABTS自由基和·OH自由基方面效果最佳，EC₅₀值分别为0.040 mg/mL和0.367 mg/mL。在H₂O₂诱导的LO2细胞损伤模型中，各发酵产物均能呈浓度梯度依赖性地提高细胞存活率，在5 mg/mL浓度下细胞存活率均达到92.88%以上，显著缓解了H₂O₂引起的氧化损伤。此外，4种发酵产物对HepG2细胞均表现出明显抑制效果，在5 mg/mL处理浓度下，细胞存活率均下降至约65%。研究表明，高山桑黄4个菌株的液体发酵产物均具有显著的抗氧化与保肝作用，并能有效抑制HepG2细胞生长，为高山桑黄这一高海拔特色食药用菌的资源化开发与肝脏疾病防治天然菌物资源的挖掘提供了重要实验依据。

关键词: 高山桑黄, 液体发酵, 抗氧化, 保肝作用, 抗肝癌

Abstract:

This study aims to investigate the antioxidant activity of mycelium fermentation products from the Sanghuangporus alpinus strains MS-10, MS-11, MS-12, and MS-13, their protective effects against H₂O₂-induced oxidative damage in LO2 cells, and their inhibitory effects on HepG2 cell proliferation. Using the mycelial fermentation products of these four strains as materials, their in vitro antioxidant activity was evaluated by measuring their scavenging capacity against DPPH, ABTS and ·OH free radicals. An oxidative damage model of LO2 cells was established using H₂O₂ induction to assess the products' hepatoprotective potential by detecting their effects on cell survival rates. The MTT assay was employed to analyze the impact of fermentation products on HepG2 cell survival rates, evaluating their anti-hepatocellular carcinoma activity. Results demonstrated that all four fermentation products exhibited significant chemical antioxidant capacity with concentration-dependent effects. Specifically, strain MS-13 exhibited the strongest DPPH radical scavenging capacity with an EC₅₀ value of 0.119 mg/mL; strain MS-11 demonstrated optimal efficacy in scavenging ABTS and ·OH radicals, with EC₅₀ values of 0.040 mg/mL and 0.367 mg/mL respectively. In the H₂O₂-induced LO2 cell damage model, all fermentation products increased cell viability in a concentration-dependent manner. At 5 mg/mL, cell survival exceeded 92.88%, significantly mitigating H₂O₂-induced oxidative damage. Furthermore, all four fermentation products exhibited marked inhibitory effects on HepG2 cells, reducing survival rates to approximately 65% at a treatment concentration of 5 mg/mL. The study indicates that the liquid fermentation products of the four strains of S. alpinus possess significant antioxidant and hepatoprotective properties, while effectively inhibiting HepG2 cell growth. This provides crucial theoretical support for the further development and utilization of this fungus.

Key words: Sanghuangporus alpinus, liquid fermentation, anti-oxidation, hepatoprotective effect, anti-hepatocellular carcinoma

张君丽, 杜星阳, 傅俊生. 高山桑黄液体发酵产物的抗氧化、保肝作用[J]. 中国农学通报, 2026, 42(6): 210-218.

ZHANG Junli, DU Xingyang, FU Junsheng. Antioxidant and Hepatoprotective Effects of Liquid Fermentation Products of Sanghuangporus alpinus[J]. Chinese Agricultural Science Bulletin, 2026, 42(6): 210-218.

图/表 8

图1. 高山桑黄菌株的发酵产物对DPPH自由基的清除能力

图2. 高山桑黄菌株的发酵产物对ABTS自由基的清除能力

图3. 高山桑黄菌株的发酵产物对羟基自由基的清除能力

图4. 高山桑黄菌株不同浓度的发酵产物对肝细胞LO2生长的影响

图5. H2O2对LO2细胞的氧化损伤作用 A.不同浓度的H2O2对肝细胞LO2形态的影响（a.对照组；b. 0.05 mmol/L处理组；c. 1.5 mmol/L处理组；d. 8 mmol/L处理组）；B.不同浓度的H2O2对肝细胞LO2存活率的影响。与对照组对比，*P<0.05，**P<0.01

图6. 发酵产物对H2O2引起的氧化损伤肝细胞存活率的影响与损伤模型组对比，*P<0.05，**P<0.01

图7. 发酵产物对H2O2引起的氧化损伤肝细胞形态的影响

图8. 高山桑黄菌株不同浓度的发酵产物对肝癌细胞HepG2生长的影响与对照组对比，*P<0.05，**P<0.01

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高山桑黄液体发酵产物的抗氧化、保肝作用

Antioxidant and Hepatoprotective Effects of Liquid Fermentation Products of Sanghuangporus alpinus

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