It has been demonstrated that roots ofMyxopyrum smilacifolium(Wall.) contain many bioactive compounds including polysaccharides, saponin, flavonoids. This study aimed to determine the effects of the single-factor model on the amount of polysaccharide extracted from roots of Myxopyrum smilacifolium(Wall.) Blume), as a basis on a fractional factorial design at three levels through the Box–Behnken experimental design. Extracts obtained from optimized conditions were used for evaluation of their antibacterial, antioxidant, and anti-inflammatory ability. The results of the single-factor showed that the time of using ultrasound, the ethanol concentration, solvent/ material ratio, and extraction temperature were 60 seconds at 37 kHz, 80%, 15/1 (ml/g), and 80C for 90 min respectively. Under the optimized conditions by using the Box–Behnken experimental design, the results showed that the time of using ultrasound, the ethanol concentration, solvent/ material ratio, and extraction temperature were 64.67 seconds at 37 kHz, 81.56%, 15.33/1 (ml/g), and80C for 90 min respectively; and the total polysaccharide content was 16.1948 mg/g of the root. The extracts of total polysaccharides were able to inhibit Staphylococcus aureusK, Staphylococcus aureus, Shigella flexneri, Bacillus subtilis, Escherichia coli, Pseudomonas spp with antibacterial ring diameters as follow: 8.01; 18.06; 8.03; 6.84; 15.33; 9.39, and 10.13 mmrespectively. There was an IC50value of 168.94 ± 5.28 (µg/ml) when evaluating antioxidant activity. The anti-inflammatory ability was 28.31 ± 1.04; 33.76 ± 1.06; 50.04 ± 2.03 and 71.14 ± 2.81 (% BSA denaturation) corresponds to the extract concentration of 0.78125; 1.5625; 3.125 and 6.350 (μg/ml) respectively.
