The objective of this research was to develop the functional material of water and 60% ethanol extracts from nine kinds of mulberry fruits (Morus alba L.) that influence the inhibitory activity on angiotensin-converting enzyme, xanthine oxidase, α-amylase, and α-glucosidase. The total phenolic contents in the water extracts were over 2 mg/g in two species (Cheongilppong and Kangwon Ⅲ) and five species (Daeyoupchosaeng, Cheongilppong, Kangwon Ⅲ, Hihak, and Cataneo) of 60% ethanol extracts. The inhibitory activity against the angiotensin-converting enzyme was determined with them. Baekwoon Ⅲ was 90.9±4.5% in the water extracts, and Hihak was 81.8±4.5% in the 60% ethanol extracts. The inhibitory activity of Kuksang 20 against xanthin oxidase was about 10% in the water extracts, and Cataneo was 21.4±2.3% in the 60% ethanol extracts. Six of the species (Daeyoupchosaeng, Suwonppong, Cheongilppong, Kangwon Ⅲ, Hihak, and Kuksang 20) in the water extracts showed inhibitory activities against α-amylase, as 100%, respectively. The inhibitory activity of α-glucosidase was determined for these nine species. Four species (Baekwoon Ⅲ, Daeyoupchosaeng, Cheongilppong, Kangwon Ⅲ, Hihak, and Kuksang 20) in the water extracts and three species (Daechoukmyeun, Kangwon Ⅲ, and Kuksang 20) in the 60% ethanol extracts showed inhibition of over 20%. The results revealed strong biological activity in spite of little total phenolic contents. These water and 60% ethanol extracts with high-quality biological activity from various mulberry fruits (Morus alba L.) are expected to represent good candidates for the development of antihypertentive and antidiabetes sources.
In this study, we compared the anti-inflammatory activity of Pinus koraiensis cone bark extracts prepared by conventional extraction and microwave-assisted extraction (MAE). Water extracts and 50% ethanol extracts prepared using MAE were applied to RAW 264.7 cell at 5, 10, 25, and 50 μg/mL of concentrations, and tested for cytoxicity. The group treated with 50 μg/mL of 50% ethanol extracts showed toxicity. In order to investigate the inhibition of nitric oxide (NO) production in RAW 264.7 cells, extracts of water and ethanol were treated with 5, 10, and 25 μg/mL concentrations. The inhibitory activity of water and 50% ethanol extracts groups were determined as 40% and 60% at 25 μg/mL concentration, respectively. We found concentration dependent decreases on inducible NO synthase. The inhibitory effect against forming inflammatory cytokines, prostaglandin E2, tumor necrosis factor-α, interleukin (IL)-6, and IL-1β, was also superior in the 25 μg/mL treated group than the control group. According to these results, the water extracts and 50% ethanol extracts both inhibited inflammatory mediators by reducing the inflammatory response. Therefore, The MAE extracts of P. koraiensis cone bark can be developed as a functional ingredient with anti-inflammatory activity.
Biological compounds (caffeic acid, rosemarinic acid, and chlorogenic acid) from mulberry leaf extracts were administered to mice in order to confirm their stability. All male and female mice survived upon a 4,000 mg/g dose in an acute toxicity test, and they also survived after injection of 2,000 mg/kg for 13 weeks repeatedly. Therefore, the level of toxicity was not high. In a comparison of the control and test groups, there were no significant differences upon naked eye inspection, and the weights of stomachs infected by Helicobacter pylori were not significantly different. Regarding the effects on immune cells, NO of macrophages decreased more than that of control when medicine was administered. The spleens of the female mice group proliferated slightly in LPS and Con A within 48 hr, whereas the other test group showed a similar level and the cell toxicity of natural killing cells decreased. Therefore, we concluded that caffeic acid, rosemarinic acid, and chlorogenic acid from mulberry leaf extracts are not harmful for the treatment of infected patients the development as a healthy functional food.
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