Mulberry Fruit Extract Research Articles

Effect of combined mulberry leaf and fruit extract on liver and skin cholesterol transporters in high fat diet-induced obese mice

Obesity is an epidemic disease characterized by an increased inflammatory state and chronic oxidative stress with high levels of pro-inflammatory cytokines and lipid peroxidation. Moreover, obesity alters cholesterol metabolism with increases in low-density lipoprotein (LDL) cholesterols and triglycerides and decreases in high-density lipoprotein (HDL) cholesterols. It has been shown that mulberry leaf and fruit ameliorated hyperglycemic and hyperlipidemic conditions in obese and diabetic subjects. We hypothesized that supplementation with mulberry leaf combined with mulberry fruit (MLFE) ameliorate cholesterol transfer proteins accompanied by reduction of oxidative stress in the high fat diet induced obesity. Mice were fed control diet (CON) or high fat diet (HF) for 9 weeks. After obesity was induced, the mice were administered either the HF or the HF with combination of equal amount of mulberry leaf and fruit extract (MLFE) at 500mg/kg/day by gavage for 12 weeks. MLFE treatment ameliorated HF induced oxidative stress demonstrated by 4-hydroxynonenal (4-HNE) and modulated the expression of 2 key proteins involved in cholesterol transfer such as scavenger receptor class B type 1 (SR-B1) and ATP-binding cassette transporter A1 (ABCA1) in the HF treated animals. This effect was mainly noted in liver tissue rather than in cutaneous tissue. Collectively, this study demonstrated that MLFE treatment has beneficial effects on the modulation of high fat diet-induced oxidative stress and on the regulation of cholesterol transporters. These results suggest that MLFE might be a beneficial substance for conventional therapies to treat obesity and its complications.

Inhibitory effects of mulberry fruit extract in combination with naringinase on the allergic response in IgE-activated RBL-2H3 cells

In this study, we investigated the anti-allergic action of mulberry fruit extract (MFE) or MFE in combination with naringinase (MFEN) in IgE-activated RBL-2H3 cells, and investigated the mechanisms responsible for the anti-allergic effects of MFEN. β-hexosaminidase release assay was used to measure the amount of β-hexosaminidase released from the cells, and ELISA was used to measure the levels of tumor necrosis factor-α (TNF-α). We found that MFE significantly reduced the release of β-hexosaminidase (IC(50), 10.59 mg/ml) and TNF-α (IC(50), 4.87 mg/ml). Moreover, MFEN enhanced the inhibitory effects on the release of β-hexosaminidase (IC(50), 123.10 µg/ml) and TNF-α (IC(50), 65.01 µg/ml). Furthermore, MFEN had no cytotoxicity at the concentration range used to exert the anti-allergic effects. In addition, we evaluated the effects of MFEN on the formation of pro-inflammatory lipid mediators, such as prostaglandin D(2) (PGD(2)), leukotriene C(4) (LTC(4)) and leukotriene B(4) (LTB(4)) using enzyme immunoassay (EIA) kits. MFEN markedly reduced the formation of PGD(2) (IC(50), 6.47 µg/ml) and LTC(4) (IC(50), 0.31 µg/ml), but not LTB(4) (IC(50), 25.75 µg/ml). In mechanistic analyses, we measured the phosphorylation of Syk, Lyn and Fyn by immunoblot analysis. MFEN significantly inhibited the phosphorylation of Syk, but not that of Lyn or Fyn. MFEN also suppressed the phosphorylation of phospholipase C (PLC)γ1/2, protein kinase C (PKC)δ, linker for activation of T cells (LAT), extracellular signal-regulated protein kinase (ERK)1/2, JNK, GRB2-associated binding protein 2 (Gab2), phosphoinositide-3-kinase (PI3K), Akt, cytosolic phospholipase A2 and 5-lipoxygenase, as well as the expression of cyclooxygenase-2. In conclusion, these results suggest that MFEN exerts potent inhibitory effects on allergic response through the suppression of the activation of the FcεRI signaling cascade. Our data demonstrating the anti-allergic effects of MFEN may provide further insight into the therapeutic application of MFEN or its use as a functional food.

Anti-inflammatory and antiobesity effects of mulberry leaf and fruit extract on high fat diet-induced obesity

The purpose of this study was to investigate the anti-inflammatory and antiobesity effect of combinational mulberry leaf extract (MLE) and mulberry fruit extract (MFE) in a high-fat (HF) diet-induced obese mice. Mice were fed a control diet or a HF diet for nine weeks. After obesity was induced, the mice were administered with single MLE at low dose (133 mg/kg/day, LMLE) and high dose (333 mg/kg/day, HMLE) or combinational MLE and MFE (MLFE) at low dose (133 mg MLE and 67 mg MFE/kg/day, LMLFE) and high dose (333 mg MLE and 167 mg MFE/kg/day, HMLFE) by stomach gavage for 12 weeks. The mulberry leaf and fruit extract treatment for 12 weeks did not show liver toxicity. The single MLE and combinational MLFE treatments significantly decreased plasma triglyceride, liver lipid peroxidation levels and adipocyte size and improved hepatic steatosis as compared with the HF group. The combinational MLFE treatment significantly decreased body weight gain, fasting plasma glucose and insulin, and homeostasis model assessment of insulin resistance. HMLFE treatment significantly improved glucose control during intraperitoneal glucose tolerance test compared with the HF group. Moreover, HMLFE treatment reduced protein levels of oxidative stress markers (manganese superoxide dismutase) and inflammatory markers (monocyte chemoattractant protein-1, inducible nitric oxide synthase, C-reactive protein, tumour necrosis factor-α and interleukin-1) in liver and adipose tissue. Taken together, combinational MLFE treatment has potential antiobesity and antidiabetic effects through modulation of obesity-induced inflammation and oxidative stress in HF diet-induced obesity.

Combined Treatment of Mulberry Leaf and Fruit Extract Ameliorates Obesity-Related Inflammation and Oxidative Stress in High Fat Diet-Induced Obese Mice

The aim of this study was to investigate whether a combined treatment of mulberry leaf extract (MLE) and mulberry fruit extract (MFE) was effective for improving obesity and obesity-related inflammation and oxidative stress in high fat (HF) diet-induced obese mice. After obesity was induced by HF diet for 9 weeks, the mice were divided into eight groups: (1) lean control, (2) HF diet-induced obese control, (3) 1:1 ratio of MLE and MFE at doses of 200 (L1:1), (4) 500 (M1:1), and (5) 1000 (H1:1) mg/kg per day, and (6) 2:1 ratio of MLE and MFE at doses of 200 (L2:1), (7) 500 (M2:1), and (8) 1000 (H2:1) mg/kg per day. All six combined treatments significantly lowered body weight gain, plasma triglycerides, and lipid peroxidation levels after the 12-week treatment period. Additionally, all combined treatments suppressed hepatic fat accumulation and reduced epididymal adipocyte size. These improvements were accompanied by decreases in protein levels of proinflammatory markers (tumor necrosis factor-alpha, C-reactive protein, interleukin-1, inducible nitric oxide synthase, and phospho-nuclear factor-kappa B inhibitor alpha) and oxidative stress markers (heme oxygenase-1 and manganese superoxide dismutase). M2:1 was the most effective ratio and dose for the improvements in obesity, inflammation, and oxidative stress. These results demonstrate that a combined MLE and MFE treatment ameliorated obesity and obesity-related metabolic stressors and suggest that it can be used as a means to prevent and/or treat obesity.

MULBERRY FRUITS EXTRACT MITIGATE VASCULAR DEMENTIA

To date, Vascular Dementia (VaD) is the second most commonly found dementia following Alzheimer�s disease. Though VaD is still increasing its importance, the therapeutic efficacy is still not in satisfaction level. Therefore, the searching for an acceptable cheap and safe neuroprotective agent is in a great demand. Based on the neuroprotective and cognitive enhancing effects in alcohol neurotoxicity of mulberry fruits, we hypothesized that mulberry fruits might attenuate memory impairment and brain damage in vascular dementia. Therefore, this study was set up to determine the effects and possible mechanism of actions of mulberry fruits. Male Wistar rats had been orally given mulberry fruits at doses of 2,10 and 50 mg.kg-1 BW for 7 days before and 21 days after the occlusion of right Middle Cerebral Artery (Rt. MCAO). Rats were evaluated spatial memory using Morris water maze every 7 days after Rt.MCAO throughout 21-day experimental period, then they were sacrificed for determined the density of cholinergic neuron in hippocampus and determine acetyl cholinesterase (AChE) enzyme, a key enzyme indicating Acetylcholine (ACh) turnover in hippocampus and assessment of brain infarction volume The results show that the mulberry fruits extract significantly improved memory performance in Morris water maze test, number of cholinergic neurons and decrease the level of acetyl cholinesterase activity. The mulberry fruit extract is the potential neuroprotective agent and cognitive enhancing fruits. However, further researches are required identify the possible active ingredient and precise underlying mechanism.

오디의 추출 공정에 따른 성분 변화 및 분말 과립차의 관능 특성

College of Life Science and Natural Resources, Wonkwang University, Iksan 570-749, Korea.ABSTRACT : In the present work, mulberry fruit extracts by four extraction processes, namely wet pressing extraction(WPE), hot-water extraction (HWE), enzymatic hydrolysis (EH), and lactic-acid bacteria fermentation (LBF) by Lactobacil-lus plantarum TO-2100, were analyzed for nutrients and functional compounds. The sugar contents of extracts by WPE,HWE, EH, and LBF were 12.0, 10.9, 14.5, and 14.3 brix, respectively, and the extraction yields by EH and LBF were 1.65and 1.50 times higher than those by WPE. Among the organic acids, tartaric acid and malic acid contents were the highest inthe extracts by WPE. Acetic acid was best extracted by LBF, and citric acid was best extracted by EH. Lactic acid wasdetected only in LBF. The extracts by EH showed the highest contents of all vitamins with an exception that the extracts byLBF showed the highest contents of the folic acid, vitamin B12, and vitamin C. We also noted that vitamin B group was notdetected in the extracts by LBF. The extracts by EH showed the highest contents of all the amino acids, whereas LBF showedthe lowest. Polyphenol contents of extracts by EH and LBF were 3.05 and 2.51 times more than those by WPE respectively.Anthocyanin contents were 7.66, 7.14 times higher for EH and LBF compare to WPE. We manufactured mulberry fruitgranular teas with different compositions and tested them for their sensory characteristics. We found that 15% mulberryfruit extracts by enzymatic hydrolysis and 85% dextrin composition gave the most satisfactory result.Key Words : Extraction Process, Components of Mulberry Fruit, Granular Tea, Sensory Characteristics

오디추출물 투여가 류머티즘 요인이 있는 일부 한국 중년여성의 혈중 항산화 및 항염증 관련 지표수준에 미치는 영향

본 연구의 목적은 오디가 류머티스 요인(Rheumatoid Factor: RF>10 u/mL)이 있는 중년여성의 혈중 항산화 및 항염증 지표수준에 미치는 영향을 알아보고자 32명의 중년여성을 2군 (NMG, AMG)으로 나누어 4주간의 오디 추출물 투여 전ㆍ후로 체성분 측정 및 채혈을 통하여 혈청 산화(TBARS, FRAP) 및 염증성 지표물질(요산, C-reactive protein: CRP, RF 및 homocystein) 농도를 분석 및 비교하였다. 연구결과 오디 추출물 투여에 따른 NMG와 AMG간의 체성분에는 차이가 없었다. AMG의 CRP 수준은 <TEX>$0.80{\pm}0.05$</TEX> mg/dL에서 <TEX>$0.55{\pm}0.02$</TEX> mg/dL로 유의적으로 감소하였다(p<0.05). AMG의 오디 추출물 투여 전의 혈청 TBARS 수준(<TEX>$63.04{\pm}12.20$</TEX> mol/L)은 투여 후(<TEX>$57.44{\pm}11.16$</TEX> mol)와 유의적인 차이는 없었으나, 감소하는 경향을 보였다. AMG의 혈청 FRAP 수준은 급여 전(<TEX>$1239.02{\pm}63.22$</TEX> mol)에 비해 급여 후(<TEX>$1556.21{\pm}11.16$</TEX> mol) 유의적으로 증가되었다(p<0.05). AMG의 혈청 TNF-<TEX>${\alpha}$</TEX>가 <TEX>$8.78{\pm}0.12$</TEX> pg/mL에서 <TEX>$6.58{\pm}0.16$</TEX> pg/mL로, IL-2 수준은 <TEX>$5.41{\pm}0.71$</TEX> pg/mL에서 <TEX>$3.94{\pm}0.03$</TEX> pg/mL로, IL-4 수준은 <TEX>$7.21{\pm}0.61$</TEX> pg/mL에서 <TEX>$5.15{\pm}0.36$</TEX> pg/mL로 감소하여 오디 추출물 투여에 의한 항산화 및 항염증 활성이 규명되었다. 이상의 연구결과로 볼 때 오디는 류머티즘 요인이 있는 중년여성의 항산화 및 항염증 활성을 강화시키는데 도움이 된 것으로 보인다. 따라서 산화 스트레스 감소를 통한 염증조절물질로써 오디를 꾸준히 섭취한다면 류머티스 관절염(Rheumatoid Arthiritis: RA)환자의 질병관리에 부작용 없이 도움이 될 것으로 사료된다. 본 연구를 기초로 후속적으로 RA 발병 유발인자인 사이토카인을 효과적으로 통제할 수 있는 오디를 활용한 치료식 개발 및 보급을 활성화하여 국내 오디 농가의 부가가치 창출에도 기여할 수 있을 것으로 기대된다. This study investigated the effect of mulberry fruit extract(MFE) on antioxidant and anti-inflammatory activities of middle aged women with rheumatoid factor (RF). Thirty two middle-aged subjects were divided into two groups which were normal middle-aged group (NMG) and abnormal middle-aged group whose serum RF level were > 10 u/mL (AMG). All groups had consumed MFE (100 mL/day) for 4 weeks. Anthropometric measurements, serum inflammatory factors, serum oxidative stress markers analyses were performed at baseline and then at 4 weeks following the study. There were no significant differences in anthropometric measurements, including BMI, WHR and body fat composition between two groups. But after 4 weeks MFE consumption, serum levels of C-reactive protein (CRP), ferric-reducing ability of plasma (FRAP), serum TNF-<TEX>${\alpha}$</TEX>, IL-2, IL-4 had significantly decreased (p<0.05) in AMG. These findings suggested that the MFE consumption as food may be protective against oxidation and inflammation like RA.

Protective effect against neuronal cell and antibacterial effect of mulberry fruit extracts

Protective effect against neuronal cell and antibacterial effect of mulberry fruit extracts

Stability of Anthocyanin from Mulberry Extracts in Alginate Microspheres at High Temperature

The aim of this study was to investigate stabilities of anthocyanins from mulberry fruits extracts in alginate microspheres. The total anthocyanins contents measured from water extracts of mulberry fruits (Chiangmai/Jul cultivars) were at 10.46±0.51 mg/g DW and 15.31±0.86 mg/g DW (Chiangmai/Korat cultivars). At high temperature the extracts lost their anthocyanin contents to 52%wt (at 100°C for 5 hour) and 73%wt (at 121°C for 20 min). Alginate microspheres were prepared using external gelation methods. Sodium alginate solution (2.5%w/v) was sprayed into CaCl2solution (0.1M) through a nozzle at N2flow rates of 20 L/min. The average bead sizes were at 342.03±3.21µm. Anthocyanins loading on alginate microspheres were at 2.283±0.15 mg/g dry weight. At 80(10h), 100(5h) and 121°C(20min), Anthocyanins retention were at 91%wt, 82%wt and 89%wt, respectively. Adsorption of anthocyanins from mulberry fruit extracts on alginate microspheres resulted in a greater stability at high temperature than that of the free anthocyanins.

Mulberry Fruit Extract Protects against Memory Impairment and Hippocampal Damage in Animal Model of Vascular Dementia

Nowadays, the preventive strategy of vascular dementia, one of the challenge problems of elderly, has received attention due to the limitation of therapeutic efficacy. In this study, we aimed to determine the protective effect and possible mechanism of action of mulberry fruit extract on memory impairment and brain damage in animal model of vascular dementia. Male Wistar rats, weighing 300–350 g, were orally given mulberry extract at doses of 2, 10 and 50 mg/kg at a period of 7 days before and 21 days after the occlusion of right middle cerebral artery (Rt.MCAO). It was found that rats subjected to mulberry fruits plus Rt.MCAO showed the enhanced memory, the increased densities of neuron, cholinergic neuron, Bcl-2-immunopositive neuron together with the decreased oxidative stress in hippocampus. Taken all data together, the cognitive enhancing effect of mulberry fruit extract observed in this study might be partly associated with the increased cholinergic function and its neuroprotective effect in turn occurs partly via the decreased oxidative stress and apoptosis. Therefore, mulberry fruit is the potential natural cognitive enhancer and neuroprotectant. However, further researches are essential to elucidate the possible active ingredient.

Effectiveness of matured Morus nigra L. (black mulberry) fruit extract on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl (OH) radicals as compared to less matured fruit extract

In this study, we investigated the antioxidant effect of the Morus nigra L. (black mulberry) fruit extracts in 2,2-diphenyl-1-picrylhydrazyl (DPPH • ) and hydroxyl (OH • ) radicals environments gathered from the district of Elazig. Fruits were extracted with 80% methanol, and methanolic extract’s scavenging effect of DPPH • radical was examined depending on the quantity. It was observed that less matured fruit extract’s (SMF) radical scavenging activity increased from the 50 to 250 μL, but decreased after 500 μL (p<0,001). As for matured fruits (MF), the most scavenging activity were observed in 50 and 100 μL extracts on DPPH • and after 250 μL, it decreased (p<0,001). Methanol phases of extracts by evaporation were dissolved in dimethyl sulfoxide (DMSO) in the environment in which with Fenton reaction, OH • radical is constituted; preventing the formation of lipopolysaccharide (LPO) and protective effect on unsaturated fatty acid were examined. In the Fenton reagent environment, preventing effect on the formation of LPO, it was determined that MF extract was more effectual than SMF extract (p<0,001). Accordingly, it was established that M. nigra fruit extract has protecting effect on unsaturated fatty acids (p<0,001). We considered that fruit extracts having scavenging effects on DPPH • radical and diminishing the formation of LPO that was originated from OH • radicals resulted from flavonoids in extracts. In the flavonoid analyses carried out with high performance liquid chromatography (HPLC) equipment, it was observed that fruit extracts has polyphenolic compounds such as rutin, resveratol, myricetin and naringerin. Key words : Morus nigra L. (black mulberry), matured fruit extract (MF), less matured fruit extract (SMF), Fenton reagent (H2O2+FeCl2), DPPH • , flavonoids, lipid peroxidation, unsaturated fatty acid.

오디 추출물의 알코올 분해능 및 항산화 효과

본 연구에서는 식용 가능한 오디를 용매별로 추출하여 항산화 효과 및 숙취 해소 활성능을 알아보고자 하였다. 오디Fig. 1. Contents of ADH ability of each solvent fraction of mulberry fruit extract. 추출물에 들어있는 총 페놀 함량을 정량하였으며, 오디 추출물의 전자공여능, SOD 유사 활성, TBARS 아질산염 소거능 등을 통하여 오디의 항산화 활성을 측정하였고, 알코올 분해능은 alcohol dehydrogenase activity assay 방법을 이용하여 조사하였다. 오디 추출물의 총 페놀 화합물은 60% methanol 추출물에서 가장 높게 나타났다. 전자공여능(EDA)은 오디의 40% ethanol 추출물에서 BHT와 유사한 활성을 나타났고, SOD 유사 활성은 BHT보다 오디 추출물이 낮은 활성을 나타내었다. 아질산염 소거능은 오디의 60% ethanol과 40% methanol 추출물이 각각 98%, 97%로 ascorbic acid와 상응하는 결과를 보였다. 알코올 분해능에서는 오디의 60% ethanol 추출물이 가장 높은 활성을 나타내었다. This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 mg/<TEX>$m\ell$</TEX>. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.

Mulberry Fruit (Moris fructus) Extracts Induce Human Glioma Cell Death In Vitro Through ROS-Dependent Mitochondrial Pathway and Inhibits Glioma Tumor Growth In Vivo

Mulberry has been reported to contain wide range of polyphenols and have chemopreventive activity. However, little has been known regarding the effect of mulberry fruit extracts on cell viability in vitro in human glioma cells and the anticancer efficacy in vivo. This study was undertaken to examine the effect of mulberry fruit (Moris fructus; MF) extracts on cell viability in vitro and anticancer efficacy in vivo. Cell viability and cell death were estimated by MTT assay and trypan blue exclusion assay, respectively. Reactive oxygen species (ROS) generation was measured using the fluorescence probe DCFH-DA. The mitochondrial transmembrane potential was measured with DiOC6(3). Bax expression and cytochrome c release were measured by Western blot analysis. Caspase activity was estimated using colorimetric kit. Cell migration was estimated using the scratched wound model. In vivo anticancer efficacy of MF extracts was evaluated using a subcutaneously injected mouse tumor model. Changes in proliferation and apoptosis were estimated by immunohistochemistric analysis. MF extracts resulted in apoptotic cell death in a dose- and time-dependent manner. MF extracts increased ROS generation, and the MF extract-induced cell death was also prevented by antioxidants, suggesting that ROS generation plays a critical role in the MF extract-induced cell death. Western blot analysis showed that treatment of MF extracts caused an increase in Bax expression, which was inhibited by the antioxidant N-acetylcysteine (NAC). MF extracts induced depolarization of mitochondrial membrane potential, and its effect was inhibited by the antioxidants NAC and catalase. MF extracts induced cytochrome c release, which was inhibited by NAC. Caspase activity was stimulated by MF extracts, and caspase inhibitors prevented the MF extract-induced cell death. Treatment of MF extracts inhibited cell migration. Oral MF extracts administration in animals with subcutaneous U87MG glioma cells reduced tumor volume. Subsequent tumor tissue analysis showed a decrease in PCNA-positive cells, an increase in TUNEL-positive cells, and caspase activation. From these data, we concluded that MF extracts reduce glioma tumor growth through inhibition of cell proliferation resulting from induction of apoptosis. These findings suggest that MF extracts result in human glioma cell death in vitro through ROS-dependent mitochondrial pathway and glioma tumor growth in vivo via reduction of tumor cell proliferation and induction of apoptosis.

The properties and stability of anthocyanins in mulberry fruits

Mulberry fruit is well known as a good source of anthocyanins with many biological activities. However, there are several colors of mulberry fruits, even from the same species, which may generate different amounts of anthocyanins. This study investigates anthocyanin content and antioxidant levels as well as tyrosinase inhibition activity in the extract from various colors of mulberry fruit, Morus alba. The effects of heat and light, which the extract may be exposed to during food processing, on anthocyanin and antioxidant activities are also evaluated. Our results show that purple-colored mulberry fruit extract contains the highest levels of anthocyanin and strongest antioxidant as well as anti-tyrosinase properties compared with other colors mulberry fruit extracts. Light or heat exposure by incubation of the mulberry fruit extract at 70 °C for 10 h significantly deteriorated total anthocyanin and ascorbic acid content and led to a corresponding increase of the IC50 values.

Mulberry Extract Supplements Ameliorate the Inflammation-Related Hematological Parameters in Carrageenan-Induced Arthritic Rats

Mulberry fruit (Morus Lhou Koidz.), a rich source of the major anthocyanin, cyanidin 3-glucoside (C3G), has traditionally been used for the treatment of inflammatory conditions including rheumatic arthritis. In this study, we evaluated the efficacy of orally administrated methanolic mulberry fruit extract (ME) in carrageenan-induced arthritic rats, based on previously observed in vitro antioxidant and anti-inflammatory activities. A significant attenuation of hind paw inflammation characterized by fluid accumulation, uric acid production, and rheumatoid factors induced by carrageenan was observed following the intake of both ME (50 mg/kg of body weight) and C3G (10 mg/kg of body weight). Moreover, alterations in hematological parameters such as serum triglyceride, high-density lipoprotein-cholesterol, and atherogenic index following carrageenan administration were partially reversed by the administration of ME. It is concluded that dietary mulberry fruit extracts elicited protection against carrageenan-induced inflammation.

Changes in Radical‐scavenging Activity and Components of Mulberry Fruit During Maturation

ABSTRACT Extracts of mulberry fruits (Morus sp.) were prepared from 8 cultivars harvested at 4 stages of maturity, and their radicalscavenging activity, anthocyanin content, and total phenolic content were measured. The radical‐scavenging activity was evaluated by a spectrophotometric assay using the 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH) in a 96‐well microplate. Mulberry fruit extracts exhibited the DPPH‐scavenging activities, ranging from 2.5 to 20.3 μmol‐Trolox equiv/g‐FW. Their activities were variable during maturation, and the highest activity was observed in the fully mature mulberry fruit in all cultivars. Anthocyanin was scarcely present in the immature mulberry fruits; however, its content increased as the fruit matured in all cultivars. On the other hand, all immature mulberry fruits contained non‐anthocyanin phenolic compound. An on‐line high‐performance liquid chromatography (HPLC) method for the detection of DPPH‐scavenging compounds revealed the difference in predominant radical scavengers between the immature and fully mature stages in the Miran 5 cultivar. Four major radical scavengers in the Miran 5 cultivar were assigned to 2 caffeoylquinic acids (chlorogenic acid and its isomer) and 2 anthocyanins (cyanidin 3‐glucoside and cyanidin 3‐rutinoside) in the immature and fully mature stages, respectively, by LC‐ESI‐MS/MS analysis. The change in the content of 4 compounds in mulberry fruits during maturation demonstrated that the most likely contributors to the DPPH‐scavenging activity were caffeoylquinic acids in the immature mulberry and anthocyanins in the mature and fully mature mulberry.

Neuroprotective effects of the cyanidin-3- O-β- d-glucopyranoside isolated from mulberry fruit against cerebral ischemia

This study investigated the neuroprotective effects of cyanidin-3- O-β- d-glucopyranoside (C3G) from the mulberry fruits on neuronal cell damage. A 1% HCl–MeOH mulberry fruit extract was shown to have a cytoprotective effect on PC12 cells that had been exposed to hydrogen peroxide. The extract inhibited the cerebral ischemic damage caused by oxygen glucose deprivation (OGD) in PC12 cells. The neuroprotective effect of the mulberry fruit extract was further demonstrated in vivo using a mouse-brain-injury model with a transient middle cerebral artery occlusion (MCAO). C3G was isolated as a neuroprotective constituent from the mulberry fruit extract. Compared with the control group, C3G had neuroprotective effects on the PC12 cells exposed to hydrogen peroxide in vitro and on cerebral ischemic damage in vivo.

Thermal kinetics on antiradical capacity of mulberry fruit extract

The effects of temperature and pH on the kinetics of the antiradical capacity of mulberry fruit extract were investigated. The browning index (A 420/A 510) increased as pH increased. The change in browning index at pH 2.0 was less than that at pH 4.0. The antiradical capacity increased as browning index increased. The correlation values (slop) of antiradical capacity and browning index were 135.8 (80 °C), 164.4 (90 °C), and 179.7 (100 °C). The antiradical capacity variation was adequately described by both first order and zero order kinetics; however, a zero order kinetic model was proposed because of a better fit. According to the Arrhenius model, the activation energies for antiradical capacity in the range 80–100 °C for the three different pH values were 82.0 kJ/mol for pH 2.0, 70.8 kJ/mol for pH 3.0, and 41.1 kJ/mol for pH 4.0.

Thermal kinetics of color degradation of mulberry fruit extract.

The effects of temperature and pH on color degradation kinetics of the mulberry fruit extract were investigated. The absorbance at 510 nm was decreased with increase of heating time, but that at 420 nm was increased with the increase of heating time at 100 degrees C. The change of the browning index (A510/A420) was increased with increase of pH and was lower at pH 2.0 than that at pH 5.0. The browning index variation was adequately described by both the first-order and the zero-order kinetic. However, the zero-order kinetic model was proposed because of the better fit. According to the Arrhenius model, the activation energies for the browning index in the range of 80-100 degrees C for the four different pH values were 30.68 kJ/mol for pH 2.0, 35.87 kJ/mol for pH 3.0, 42.67 kJ/ mol for pH 4.0, and 43.49 kJ/mol for pH 5.0.