New potential phytotherapeutics obtained from white mulberry (Morus alba L.) leaves

Gryn-Rynko, Anna; Bazylak, Grzegorz; Olszewska−Słonina, Dorota

doi:10.1016/j.biopha.2016.09.081

Cited by 107 publications

(71 citation statements)

References 59 publications

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“…DNJ is a kind of natural alkaloid, one of the crucial components of mulberry leaves. [2] Its chemical structure is similar to that of D-glucose and can help inhibiting intestinal α-glucosidases, control postprandial blood, and prevent diabetes mellitus. [5,32] Because DNJ is water-soluble, these varieties were recommended to be processed as special teas, or raw materials of food product decreasing blood glucose.…”

Section: Classification Of the 19 Varieties And Evaluation Of Their Pmentioning

confidence: 99%

“…They have long been used to treat cold, diabetes, and other diseases. [1][2][3] Currently, mulberry leaves were authorized to be pharmaceutical/food resources by the Ministry of Public Health of China. In recent years, mulberry leaves had been commercially available as a kind of special tea or drink in China, Japan, Korea, Thailand, and many other Asian countries.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Zhang

et al. 2018

International Journal of Food Properties

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Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63-37.36 g/100 g dry weight (DW), 58.71-150.31 mg/g DW, 9.90-13.85 g/100 g DW, 0.08-1.12 mg/g DW, 8.76-20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36-56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. ARTICLE HISTORY

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Section: Classification Of the 19 Varieties And Evaluation Of Their Pmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Zhang

et al. 2018

International Journal of Food Properties

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“…However, data on the antioxidant activity and bioactive composition of B. kanzinoki remains limited.The genus Morus comprises 10-16 species 11 , of which M. alba is the most abundant and economically valuable 12 . M. alba is widely used to feed silkworms to produce silk fiber, and to feed animals to produce high-quality meat; extracts from its root bark, leaves, and fruits have been reported to have anti-diabetic, antibacterial, antioxidant, anticancer, anti-inflammatory, cardioprotective, and anti-atherogenic properties [13][14][15][16] . Previous studies have…”

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confidence: 99%

Antioxidant evaluation-guided chemical profiling and structure-activity analysis of leaf extracts from five trees in Broussonetia and Morus (Moraceae)

Cao

Yang

Xue

et al. 2020

Sci Rep

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Morus and Broussonetia trees are widely used as food and/or feed. Among 23 phenolics identified from leaves of five Moraceae species using UPLC-QTOF-MS/MS, 15 were screened using DPPH/ABTSguided HPLCs, including seven weak (flavonoids with one hydroxyl on B-ring) and eight strong (four caffeoylquinic acids and four flavonoids, each with a double hydroxyl on B-ring) antioxidants. We then determined the activity and synergistic effects of individual antioxidants and a mixture of the eight strongest antioxidants using DPPH-guided HPLC. Our findings revealed that (1) flavonoid glucuronide may have a more negative effect on antioxidant activity than glucoside, and (2) other compounds in the mixture may exert a negative synergistic effect on antioxidant activity of the four flavonoids with B-ring double hydroxyls but not the four caffeoylquinic acids. In conclusion, the eight phenolics with the strongest antioxidant ability reliably represented the bioactivity of the five extracts examined in this study. Moreover, the Morus alba hybrid had more phenolic biosynthesis machinery than its cross-parent M. alba, whereas the Broussonetia papyrifera hybrid had significantly less phenolic machinery than B. papyrifera. This difference is probably the main reason for livestock preference for the hybrid of B. papyrifera over B. papyrifera in feed.Morus and Broussonetia tree species (family: Moraceae) have high economic value; among other uses, their leaves are widely used as feed to improve meat quality. The genus Broussonetia comprises five species: B. papyrifera, B. kazinoki, B. zeylanica, B. kaempferi, and B. kurzii 1 , some of which are used as folk medicinal plants and/or for making bark paper 2 . The bark, fruits, leaves, and roots of B. papyrifera and B. kazinoki exhibit antioxidant, anti-inflammatory, antinociceptive, and anti-tyrosinase activity 3-6 . In China, B. papyrifera and B. kazinoki leaves, from which several bioactive components such as polyphenols, flavonoids and alkaloids have been isolated 7 , are widely used to feed livestock for meat quality improvement. Methanol extracts from B. papyrifera leaves have greater inhibitory effects on mushroom tyrosinase and 2,2-diphenyl-1-picrylhydrazyl/(DPPH)• scavenging activity 8 , and ethanol extracts from B. papyrifera roots inhibit both acetyl-and butyl-cholinesterases 2 . Papyriflavonol A, isolated from the root bark of B. papyrifera, exhibits strong antimicrobial activity against different pathogenic bacteria and fungi 9 , whereas a 70% ethanol leaf extract of B. kazinoki was reported to dramatically reduce ear and dorsal skin thickness and other clinical symptoms in mice with atopic dermatitis, possibly via the downregulation of immunoglobulin E (IgE) and interleukin-4 (IL-4) plasma levels 5 . Broussonone A extracted from B. kanzinoki stem bark displays noncompetitive inhibitory activity against pancreatic lipase 10 . However, data on the antioxidant activity and bioactive composition of B. kanzinoki remains limited.The genus Morus comprises 10-16 species 11 , of whic...

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“…Mulberries and mulberry leaves are high in anthocyanins and flavonoids, such as rutin (Boranbayeva, Karadeniz, & Yılmaz, 2014;Du, Zheng, & Xu, 2008;Zhang, Han, He, & Duan, 2008), minerals (Ercisli & Orhan, 2007), phenol acids, amino acids, alkaloids (Asano et al, 2001;Hassimotto, Genovese, & Lajolo, 2007), carotenoids (Arabshahi-Delouee & Urooj, 2007), sugars (glucose and fructose), vitamins, trace elements, and fats (mainly linoleic acid, palmitic acid and oleic acid). All these components render them with a wide range of biopharmaceutical activities including anti-diabetic, antibacterial, anti-cancer, cardiovascular, hypolipidemic, anti-oxidant, anti-atherogenic, and anti-inflammatory properties (Gryn-Rynkoa, Bazylaka, & Olszewska-Sloninab, 2016;Jiang et al, 2013). Mature mulberry contains a high concentration of water-soluble pigments, anthocyanins, primarily cyanidin-3-glucoside and cyanidin-3-rutinoside (Suh, Noh, Kang, Kim, & Lee, 2003).…”

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confidence: 99%

Partial‐least‐squares and canonical‐correlation analysis of chemical constituents and active ingredients of new types of Chinese mulberries

Sun

Chen

2018

Food Science & Nutrition

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ObjectiveTo investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits.MethodsThirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial‐least‐squares, principle‐component and canonical‐correlation analyses.ResultsVitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins. The content of titratable acid content was related to the fruit flavor and maintained the balance of anthocyanins, vitamin C and rutins. Mineral elements, such as Zn and Cu, also played a vital role in these processes. Low contents of sugar, crude protein, crude fat and pectin were significantly correlated with the mineral elements.ConclusionChemical constituents and mineral elements can mutually affect the concentration. It provides a novel method for any changes in the quality of new types of Chinese mulberries, which can identify the sources of new types of natural antioxidants.

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New potential phytotherapeutics obtained from white mulberry (Morus alba L.) leaves

Cited by 107 publications

References 59 publications

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Antioxidant evaluation-guided chemical profiling and structure-activity analysis of leaf extracts from five trees in Broussonetia and Morus (Moraceae)

Partial‐least‐squares and canonical‐correlation analysis of chemical constituents and active ingredients of new types of Chinese mulberries

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