Study on the Chemical Composition and Biological Activity of Solid Fermentation Products of Vanisan Yellow
Sanghuang is a general term for a large class of hard porous fungi, named after their growth on mulberry tree trunks and yellow brown fruiting bodies. As a famous traditional medicinal fungus in China, the earliest recorded medicinal use of Sanghuang can be traced back to the “Shennong Bencao Jing” which records it as “Sanghuang ear”. It is used to treat women’s collapse and diarrhea, as well as to treat men’s fever, and also to treat blood stasis and red blood. Due to the variety of large porous bacteria with similar colors and hardness, it is difficult to distinguish them from appearance, so there has been a lot of controversy over the species recognition of Sanghuang for a long time. In recent decades, scholars have gradually reached a consensus on the classification of Sanghuangporus, believing that it belongs to the Basidiomycota phylum, Agaricomycetes order, Hymenochaetales order, Hymenochaetaceae family, and the large porous fungi. A new genus, Sanghuangporus, has been established. At present, there are 14 varieties of Sanghuang fungus in the genus Sanghuang. Compared with other varieties, Vanisan Sanghuang has a higher content of active ingredients, a wide range of biological activities, and the advantage of easy artificial cultivation, making it one of the most commercially available varieties.
Modern research shows that Phellinus igniarius has a variety of biological activities, such as anti-inflammatory and antioxidant, anti-tumor and immune regulation, anti diabetes, liver protection and neuroprotection. It is a potential source of functional food and therapeutic drugs. At present, research on the active ingredients of Vanisan Yellow mainly focuses on the fruiting body, and there is relatively little research on the chemical composition of solid fermentation products. Therefore, this experiment studied the chemical components in the solid fermentation products of Vanisan Yellow through systematic separation methods, and evaluated the in vitro antioxidant activity, xanthine oxidase, and α – glucosidase inhibitory activity of the obtained compounds, providing scientific basis for the further development of Vanisan Yellow.

Polyphenols, terpenes, polysaccharides and other substances in Sanghuang fungi have rich pharmacological activities and broad application prospects. However, literature review has found that research on the chemical composition of Sanghuang mainly focuses on the fruiting body, and there is relatively little research on the chemical composition of Sanghuang from fermentation sources. Therefore, in this experiment, 17 compounds were isolated from the solid fermentation product of Vanisan Yellow, and their in vitro antioxidant activity, α – glucosidase inhibitory activity, and xanthine oxidase inhibitory activity were screened. Compounds 1-9 were isolated for the first time from Vanisan Yellow and belong to the derivatives of ionone. In the above activity screening experiments, only compounds 7-9 showed weak α – glucosidase inhibition. Compounds 10-13 have high removal rates for ABTS, DPPH, and hydroxyl radicals, indicating their excellent in vitro antioxidant activity. Compounds 10 and 13 belong to small molecule phenolic acids, while compounds 11 and 12 are typical styrene – α – pyranone derivatives of Sanghuang phenols, suggesting that the antioxidant activity of compounds 10-13 originates from the phenolic hydroxyl groups in their structure. Compounds 10 and 11 also showed good inhibitory effects on xanthine oxidase, while compound 17 exhibited good inhibitory activity on alpha glucosidase. In summary, this study has enriched the chemical composition of the solid fermentation products of Vanisan Yellow, laying the foundation for its development and utilization. However, the biological activity of the obtained compounds still needs further exploration.