In Vitro Bioactivities and Characterization of Mycelial Extracts from Different Strains of Phellinus igniarius (Agaricomycetes)

Abstract

To fully utilize <i>Phellinus igniarius </i>fermentation mycelia, the present study investigated the <i>in vitro</i> antioxidant and &alpha;-amylase inhibitory properties of four<i> Ph. igniarius </i>strains. Organic solvents were used to extract fatty acids, phenolics, and flavonoids from the selected mushrooms. The composition and bioactivity of the extracts were evaluated. The lipid yield obtained using petroleum ether (7.1&#37;) was higher than that obtained using 1:1 n-hex-ane&#43;methanol (5.5&#37;) or 2:1 dichloromethane&#43;methanol (3.3&#37;). The composition and relative content of saturated and unsaturated fatty acids in the petroleum ether extract were higher than those in other solvent extracts. Furthermore, ethyl acetate extracts had higher flavonoid and phenolic content and better antioxidant activity than other extracts; however, the 70&#37; ethanol extracts had the best &alpha;-amylase inhibitory activity. The supernatant from the ethanol precipitation of aqueous and 1&#37; (NH₄)₂C₂O₄ extracts could also be biocompound sources. This comparative study is the first highlighting the <i>in vitro</i> antioxidant and &alpha;-amylase inhibitory properties of the four strains of <i>Ph. igniarius </i>extracts prepared using different organic solvents, which makes the investigated species and extracts promising for biological application.