Evaluation of antioxidant and anti-inflammatory activities of ethanol extract from Pycnoporus sanguineus isolated in Vietnam

Abstract

Pycnoporus sanguineus, also known as Van Chi mushroom in Vietnam, has been highlighted in a wide range of bioactivities, in which anti-bacterial activity is considered to be the most prominent activity and widely researched. The other bioactivities of P. sanguineus including anti-inflammatory and antioxidant have not been studied with interest. To date, the antioxidant and anti-inflammatory properties of P. sanguineus were reported as the capacity of the extracts or compounds from fungal biomass instead of demonstrating the bioactivities of the mushroom at the primordia formation stage. Therefore, the study was carried out to assess the antioxidant ability by the DPPH method and the anti-inflammatory activity of P. sanguineus on Raw264.7 cell inflammation induced by lipopolysaccharide. The results showed good antioxidant activity of P. sanguineus extracts with IC₅₀ of 30.0 ± 0.54 µg/ml. P. sanguineus extract had good anti-inflammatory activity with nitric oxide production significantly decreased at concentrations of 12.5 and 25 µg/ml compared to the negative control. Thus, with good antioxidant and anti-inflammatory abilities, primordia of P. sanguineus isolated in Vietnam can serve as a source of raw materials for isolating compounds with antioxidant and anti-inflammatory activities in future studies.