Hepatoprotective and antioxidant properties of Schizophyllum commune fruiting body
Keywords:antioxidant, hydrogen peroxide, hepatoprotective, polysaccharide extract, Schizophyllum commune
The split gill fungus, Schizophyllum commune, is an edible mushroom acknowledged for its medical importance and hepatoprotective activity. This study assessed the hepatoprotective and antioxidant activities of extraction from S. commune. The dried fruiting body of S. commune was extracted with different solvents (hexane, chloroform, ethyl acetate, and methanol) and by the hot water extraction method, followed by ethanol precipitation to provide crude polysaccharide. The extracts were evaluated for their scavenging activity, total phenolic content, and flavonoid content, with cytotoxicity determined in human hepatoma cells (HepG2). The hepatoprotective effect of S. commune extracts was evaluated using hydrogen peroxide (H2O2)-induced toxicity on HepG2 cells, while protective effects and morphological changes were assessed using Hoechst 33342 staining assay. Lipid peroxidation and reduced glutathione levels induced by H2O2 were studied to assess possible mechanisms of hepatoprotection by S. commune extracts. The five extracts showed DPPH free radical scavenging activities with IC50 values of 0.57±0.02 mg/mL, 0.40±0.01 mg/mL, 0.36±0.00 mg/mL, 0.32±0.00 mg/mL and 1.00 ±0.05 mg/mL. Antioxidant activity IC50 values of DPPH scavenging correlated with total phenolic and total flavonoid contents. Treatment of HepG2 cells with polysaccharide extract before H2O2 exposure increased cell viability, while polysaccharide extract inhibited lipid peroxidation and increased glutathione levels against H2O2-induced damage. Results revealed that the polysaccharide extract from the fruiting body of S. commune had hepatoprotective potential and showed promise as a potential therapeutic agent for liver diseases.
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