Antioxidant and Hepatoprotective Effects of Liquid Fermentation Products of Sanghuangporus alpinus

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

Abstract

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

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.

Figures/Tables 8

References 28

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