Abstract:

Objective: To optimize the extraction conditions of total flavonoids from Phellinus igniarius and determine its antioxidant activity and inhibition effect on the growth cancer cells. Methods: The ultrasound-assisted extraction processing parameters for total flavonoids from Phellinus igniarius were optimized by orthogonal experiments through evaluating the extraction rate of total flavonoids. The antioxidant activity of total flavonoids was explored by evaluating the scavenging capability on hydroxyl and superoxide anion free radicals. The anti-tumor activity of total flavonoids was evaluated by MTT assays through determining the inhibition effect on the proliferation of human colorectal cancer CX-1 cells in vitro. Results: The optimal extraction processing parameters were ethanol concentration of 55%, extraction temperature of 70 ℃, material-liquid ratio of 1:20 (g/mL) and extraction time of 1.5 h. The total flavonoids from Phellinus igniarius exhibited strong scavenging capability on hydroxyl and superoxide anion free radicals. Meanwhile, the total flavonoids could effectively inhibit the peroxidation of polyunsaturated fatty acids. Moreover, the total flavonoids had strong inhibitory effect on the growth of human colorectal cancer CX-1 cells. Conclusion: This extraction processing for total flavonoids is sample and convenient. The total flavonoids from Phellinus igniarius have strong antioxidant activity and strong inhibitory effect on the growth of cancer cells. Therefore, The total flavonoids from Phellinus igniarius have a promising potential as the effective natural antioxidant and anticancer components.

Key words: Phellinus igniarius, total flavonoids, orthogonal experiment, antioxidation, growth inhibition