Phytochemical Analysis, Nutritional Composition and Antimicrobial Activities 
 of White Mulberry (Morus alba)

Omidiran, M. O.; Baiyewu, R. A.; Ademola, I. T.; Fakorede, O. C.; Toyinbo, E. O.; Adewumi, O. J.; Adekunle, E.A.

doi:10.3923/pjn.2012.456.460

Cited by 17 publications

(5 citation statements)

References 7 publications

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“…Findings of this study correlate well with others, demonstrating M. alba methanolic leaf extract can inhibit the growth of S. aureus and E. faecalis (Sheikhlar et al, 2013;Cui et al, 2019). Ethanolic extract of M. alba leaf has been previously shown to be more effective against fungi, and capable of inhibiting the growth of Gram-negative bacteria (Omidiran et. al., 2012;de Oliveira et al, 2015).…”

Section: Antibacterial Activitysupporting

confidence: 90%

EVALUATION OF PHYTOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF WHITE MULBERRY (Morus alba)

Wahab

Hoy

Misbah

2020

MABJ

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Traditional Chinese Medicine is mainly derived from medicinal herbal plant sources, which are easily obtained and cheaper than modern medicines. One such plant used as a remedy to treat various illnesses is Morus alba, known as white mulberry. This study aimed to screen the phytochemicals of M. alba and examine the potential antibacterial activity against several pathogenic bacteria. Leaves, fruits, and stems of M. alba were extracted using three solvents of different polarities (hexane, ethyl acetate, methanol) to screen the presence of phytochemical constituents, followed by an evaluation of their antimicrobial potential. The qualitative phytochemical tests revealed that carbohydrates, flavonoids, tannins, saponins, steroids, coumarins, alkaloids, and terpenoids were detected in the crude extracts of M. alba. Extracts of ethyl acetate and methanol preparations were subjected to antibacterial susceptibility test using disk diffusion method against Bacillus sp., Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumoniae, Escherichia coli, and Salmonella sp. Interestingly, M. alba methanolic leaf extract showed noticeable antibacterial activity in a dose-dependent manner (concentration range 6.25–100%) against all tested Gram-positive bacteria. Data of this study provide preliminary findings on the potential use of M. alba leaf for the treatment of infections caused by the Gram-positive bacteria.

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Section: Antibacterial Activitysupporting

confidence: 90%

EVALUATION OF PHYTOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF WHITE MULBERRY (Morus alba)

Wahab

Hoy

Misbah

2020

MABJ

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“…Currently, mulberry leaves have attached the attention of researchers because it contains many kinds of bioactive substances including 1‐deoxynojirimycin (Kimura et al., 2007) and flavonoids (Chen & Li, 2007), which enhanced antioxidant capacity (Arabshahi‐Delouee & Urooj, 2007) and improved lipid and glucose metabolism (Sun, Yamasaki, Katsube, & Shiwaku, 2015). Currently, mulberry leaves are mostly found on the market in the form of nutritional supplements (Toyinbo et al., 2012). But the information about the effects of mulberry leaves on pork quality was really rare.…”

Section: Introductionmentioning

confidence: 99%

Dietary supplementation with Moringa oleifera and mulberry leaf affects pork quality from finishing pigs

Chen

Xie

Luo

et al. 2020

Animal Physiology Nutrition

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Moringa oleifera and Morus alba leaves are nutritious non‐traditional feed ingredients containing bioactive substances. This study was to evaluate the potential application of dietary Moringa and Morus leaf powder on the growth traits, carcass characteristics and meat quality of finishing pigs. Moringa did not alter growth performance or carcass characteristics, but it decreased meat b* value, increased MyHCIIa and decreased MyHCIIx mRNA levels, and increased CP and concentrations of Ala, Thr, Ile, Lys and Pro in longissimus thoracis. Morus increased final BW, ADFI and ADG, decreased F/G ratio, improved slaughter weight, carcass weight, carcass yield and meat a* value, and decreased shear force, drip loss, MyHCIIx and MyHCIIb mRNA levels, and increased MyHCI and MyHCIIa mRNA levels. Morus also increased CP, Glu, Gly, Ala, Arg, Ile, Phe, Pro, Ser, Tyr and Asp, and C16:1, C18:1n9c, C20:4n6, C18:3n3, C20:3n3, C22:1n9 and n‐3 PUFA, but decreased C12:0 and C16:0. In summary, Morus improved the parameters and held great potential as an unconventional feed crop.

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“…However, Lv et al [13] reported that yeast counts were increased in alfalfa and Amomum villosum Lour silages with the addition of CA. This discrepancy was probably due to the water-soluble substances of the ML having a broad spectrum of antimicrobial activity [29]. Moreover, CA and the water-soluble substances of ML might have synergistic effects that inhibit the growth of yeasts.…”

Section: Characteristics Of Pre-ensiled MLmentioning

confidence: 99%

Citric Acid Influences the Dynamics of the Fermentation Quality, Protease Activity and Microbial Community of Mulberry Leaf Silage

et al. 2021

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Mulberry (Morus alba) leaves has performed well as a high-quality protein supplement for livestock and enriches the edible resources of livestock. However, the harvest of mulberry leaves is seasonal and occurs mainly during the rainy season in southeast China; therefore, humid and sultry weather causes serious losses of mulberry leaf biomass, which pose a challenge for the preservation of mulberry leaves. In this study, we used the silage fermentation method to preserve mulberry leaves and investigated the effects of citric acid on the silage quality of mulberry leaves. Mulberry leaves were ensiled with or without 1% citric acid and 2% citric acid. The chemical composition, protein fraction and microbial community of mulberry leaf silages were analyzed. The results showed that the silage treated with citric acid had a higher dry matter recovery and lactic acid content and a lower acetic acid content, non-protein nitrogen content and ammonia-N content; citric acid also inhibited the activities of carboxypeptidase and aminopeptidase. Moreover, citric acid increased Lactobacillus abundance in silages and decreased the abundance of undesired microorganisms, such as Enterobacter. In summary, the addition of citric acid improved the fermentation quality of mulberry leaf silages, with 2% citric acid being more effective than 1% citric acid.

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Phytochemical Analysis, Nutritional Composition and Antimicrobial Activities of White Mulberry (Morus alba)

Cited by 17 publications

References 7 publications

EVALUATION OF PHYTOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF WHITE MULBERRY (Morus alba)

EVALUATION OF PHYTOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF WHITE MULBERRY (Morus alba)

Dietary supplementation with Moringa oleifera and mulberry leaf affects pork quality from finishing pigs

Citric Acid Influences the Dynamics of the Fermentation Quality, Protease Activity and Microbial Community of Mulberry Leaf Silage

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