• Applied Biological Chemistry
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• v.51 no.1
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• pp.44-48
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• 2008

With extracts from Cheongmoknosang, anti-inflammatory effect was examined in LPS-stimulated Raw 264.7 cells. LPS (10 ng/ml) treatment increased the production of inflammatory cytokines, $IL-1{\beta}$, IL-6 and $TNF-{\alpha}$ but the ethanol extracts from Cheongmoknosang slightly decreased the production of $TNF-{\alpha}$ and also reduced the expression of iNOS and the production of COX-2. It seems that anti-inflammatory effects of ethanol extracts from Cheongmoknosang is partly due to the inhibition of iNOS and COX-2 expression by inhibiting nuclear translocation of $NF-{\kappa}B$ and AP-l in Raw 264.7 cells.

• Journal of Applied Biological Chemistry
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• v.54 no.4
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• pp.265-269
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• 2011

Inhibitory effect of useful components from Cheongmoknosang mulberry leaves extracts against Helicobacter pylori were investigated to develope them to a health functional food. It was confirmed that H. pylori bacterial infection occurred after 6 weeks over in C57BL/6 mouse which was caused the infection, and the average number of pathogens was $8{\times}10^5$ CFU/mL. Effects of the prevention and cure against H. pylori were tested by the mouth administration with Cheongmoknosang mulberry leaves extracts include the active ingredient, and number of H. pylori colony in stomach of drug groups were decreased more than control group. The result of testing immuno-glogulin isotype from the separated serum from a mouse, IgG1, IgA produced more in administered group, and it is expected to inhibit the H. pylori infection because of increasing antibody production in the mixture. These results suggest that caffeic acid, rosemarinic acid and chlorogenic acid in Cheongmoknosang mulberry leaves extracts are very effective to prevent or cure against H. pylori infection. So the ratio of infection is increasing and it is regarded to be able to prevent and cure the disease like gastritis, gastric ulcer and gastric cancer which are caused by H. pylori.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.65-69
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• 2009

In this study, we tried to find the subject to inhibit H. pylori from Cheongmoknosang mulberry leaves extracts and to purify and identify them. Total phenolic compounds of hot water and 80% ethanol extracts are 17.6 and 16.1 mg/g. The activity of H. pylori inhibition at 80% ethanol extracts was determined as 15mm clear zone. The purification of inhibitory compounds were carried on $C_{18}$ column and MCI-gel CHP-20 column chromatography which were used a gradient procedure as increasing ethanol in $H_2O$. The chemical structure of purified inhibitory compounds on H. pylori were identified chlorogenic acid, caffeic acid, and rosmarinic acid by FAB-MS, $^1H-NMR$, $^{13}C-NMR$ and IR spectrum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1404-1410
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• 2011

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.