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Antimicrobial Activity against Helicobacter pylori from the Korean Rice Liquor Fermented with Mulberry leaves(Morus Alba L.)  

Im, Jeung-Suk (Division of Natural Science Division of Life Science, Wonkwang University)
Jeon, Byung-Hun (Department of Pathology, College of Oriental Medicine, Wonkwang University)
Park, Yun-Jum (Division of Horticulture and Pet Animal-Plant Science, Wonkwang University)
Kim, Won-Sin (Division of Natural Science Division of Life Science, Wonkwang University)
Publication Information
Journal of Physiology & Pathology in Korean Medicine / v.24, no.4, 2010 , pp. 580-585 More about this Journal
Abstract
To develop a new traditional rice liquor by using Mulberry leaves, the optimal condition of fermentation was investigated by addition of different concentrations (1%, 3%, and 5%) of Mulberry leaves powder in the raw rice mash. The efficiency of ethanol production of all conditioned groups were not inhibited by addition Mulberry leaves. The acceptability and antimicrobial activity of the Mulberry leaves liquor with different concentrations of Mulberry leaves powder were tested. The 3% Mulberry leaves liquor showed the best acceptability in the sensory evaluation test and color test. The antimicrobial activity against Helicobacter pylori were increased according to added amount of Mulberry leaves. It was supposed that the antimicrobial activity were affected by phenolic compound extracted from Mulberry leaves with ethanol produced during the fermentation period. The results suggested that the Mulberry leaves can be useful source to develop a new traditional rice liquor.
Keywords
traditional rice liquor; Mulberry leaves; Morus Alba L.; antimicrobial activity; Helicobacter pylori;
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