• Journal of Sericultural and Entomological Science
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• v.40 no.1
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• pp.17-22
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• 1998

To investigate the detoxificative effect of tea, five kinds of tea(mulberry, anaerobic treated mulberry, green, barly tea and corm tea) were selected and determined their dotoxication activities for Cd and Pb in drinking water. The effect of tea on the removal of Cd and Pb were increased proportionally to the contents of teas. Anaerobic treated mulberry leaf tea showed stronger detoxication activity than the others. In drinking water contaminated with Cd, the removal effect of Cd was high 27% by anaerobic treated mulberry leaf tea and 14% by mulberry leaf tea as compared to green tea. Also, in drinking water with Pb, the removal effect of anaerobic treated mulberry leaf tea was the best among five kinds of tea. Pretreatment method on the removal effect of Cd was better than post-treatment method in the treatment method.

• Korean Journal of Medicinal Crop Science
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• v.19 no.4
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• pp.276-286
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• 2011

Morus alba (Mulberry) leaves were exposed to fermentation for varying amounts of time: no fermentation (0 min, MANF), medial fermentation (10 h, MAMF), and full fermentation (24 h, MAFF). The chemical compositions of the teas were determined and compared with those of commercial Camellia sinensis teas. The results showed that mulberry leaf teas contained significantly higher amounts of ash and fat than Camellia sinensis tea. Compared with Camellia sinensis teas, all mulberry leaf teas contained significantly more total free amino acids (24.26~54.25mg L-glutamic acid equivalent $g^{-1}$), but the concentration of caffeine was relatively low for mulberry leaf teas. High thiamine, riboflavin, and niacin contents were found in all mulberry leaf teas, but ascorbic acid and pyridoxine were found at higher levels in Camellia sinensis teas than in mulberry leaf teas. Color measurements demonstrated that mulberry leaf tea infusions generally had lower $a^*$ (greenness) and $b^*$ (yellowness) values than Camellia sinensis tea infusions. All infusions exhibited low turbidity levels (less than 10%). The contents of total phenols were measured as 71.8 and 74.9mg 100 $ml^{-1}$ infusion in MANF and MAFF, respectively, but the MAMF tea infusion showed significantly lower total phenols (64.6mg 100$ml^{-1}$ infusion). The total flavonoid contents of mulberry leaf tea infusions were lower (8.9~20.6mg 100 $ml^{-1}$ infusion) than those of Camellia sinensis teas and thus had lower antioxidant capacities (DPPH: 326.8~526.9 ${\mu}M$ trolox equivalent $g^{-1}$ and FRAP: 364.6~387.6 ${\mu}M$ trolox equivalent $g^{-1}$) than Camellia sinensis teas. The amounts of ${\gamma}$-aminobutyric acid (GABA) and rutin were higher in fermented mulberry leaf teas; the level of GABA increased with increasing fermentation time and the content was highest in MAFF, but rutin content was highest in MAMF.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• Food Science and Preservation
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• v.21 no.4
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• pp.549-559
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• 2014

This study investigated the hypoglycemic effects of mulberry leaf (M), green tea (G), and a mixture of mulberry leaf and green tea (MG) in rats with streptozotocin-induced diabetes. Male Sprague-Dawley rats were divided into the non-diabetic (N) and diabetic groups. The experimental animals were divided into four groups and fed the following for four weeks: a normal diet (N), the STZ+normal diet (STZ), the STZ+5% mulberry leaf (STZ-M), STZ+5% green tea (STZ-G), and the STZ+5% mixture of mulberry leaf and green tea (STZ-MG). The whole blood glucose level of the STZ-M, STZ-G and STZ-MG groups significantly decreased compared to the STZ group two weeks later. The serum glucose and fructosamine, and urine glucose levels in the STZ-M, STZ-G and STZ-MG groups were lower than in the STZ group. The levels of serum insulin were higher in the STZ-M, STZ-G and STZ-MG groups than in the STZ group. However, serum glucose, fructosamine and insulin levels, and urine glucose levels were not significantly different among the STZ-M, STZ-G and STZ-MG groups. These results indicate that mulberry leaf, green tea, and their mixture help prevent or attenuate the progression of diabetes in rats with STZ-induced diabetes.

• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.1
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• pp.31-35
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• 2016

The influence of commonly used steeping times and temperatures about mulberry tea on a-glucosidase inhibitory activity were studied. The effects of product and preparation variables on the in-cup chemical composition of mulberry tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during mulberry tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and provide a basic data for development of high quality mulberry tea products against diabetes. Specific eight mulberry tea were collected from each region of Korea (A-I) and when it was extracted on 85℃ for 2min, a-glucosidase activity was best for 98-102%. According to various temperature and time extraction methods, this study was carried out to optimize teamaking conditions for maximal DNJ extraction from Korean mulberry tea and and it would be of particular interest for people who drink mulberry tea to control blood glucose levels.

• Journal of Sericultural and Entomological Science
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• v.49 no.1
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• pp.18-23
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• 2007

The importance of genetic resources conservation and utilization for economy and the health and well-being of societies in general is recognized all over the world. Mulberry genetic resources contain many natural components and are considerable resource for functional sericulture. We carried out antioxidative capacity analysis of mulberry leaves that were collected from Korea and some of foreign countries and preserved in the greenhouse. The mean antioxidant capacity of 34 accessions was 892.30nmol(ascorbic acid equivalent). Also we evaluated fruity characteristics and selected 4 accessions as breeding resources for the production of mulberry fruit. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's antioxidative capacity were 2,531.01nmol, 1,867.42nmol, 1,053.72nmol, 292.71nmol and 188.91nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96nmol.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5646-5657
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• 2013

In this study, to evaluate the anti-obesity effects of mulberry leaf tea and its fermented product by Monascus pilosus, we investigated body and organ weight, blood and liver biomarkers in mice fed 1% tea infusions instead of water for 8 weeks. Mice were divided into three groups such as a normal control (NC), unfermented mulberry leaf tea infusion (UMI) and fermented mulberry leaf tea infusion (FMI). Although it is not significant, tea infusion groups showed reduction of body weight gains compared with NC group. Moreover, contents of LDL-cholesterol and lipid peroxide (LPO), altherogenic index, and xanthin oxidase (XO) activity were significantly decreased, and glutathione S-transferase (GST) activity was significantly elevated. The results from this study suggested that UMI and FMI may have an anti-obesity activity, upregulate antioxidant enzymes and reduce levels of oxidants related to liver damage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.337-342
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• 2010

The principal objective of this study was to compare and analyze the qualitative properties of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) on the basis of the anti-cancer and anti-allergy activities of various extracts. The inhibitory effect against S-180 solid cancer in vivo were measured as 16.67% for FMLT and 17.78% for MLT. When the anti-allergy effects of the extracts of MLT and FMLT were evaluated, the hot water extract was shown to block histamine secretion more effectively than the ethanol extract for both groups. Furthermore, when the levels of the inflammatory cytokine of HMC-1 were measured, the ethanol extract was found to inhibit the inflammatory cytokine more effectively than the hot water extract, and the FMLT group was more effective than the MLT group.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2003.10a
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• pp.50-52
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• 2003

Mulberry containing many bioactive components is very useful as functional food resource. Mulberry leaf ice cream, mulberry leaf tea, mulberry noodle, mulberry fruit jam, mulberry wine etc. have been developed in Korea. Because mulberry fruit has abundant natural pigments belonging to anthocyanins, we can expect their therapeutic and physiological effects. However, there are few reports about mulberry seed. So we studied on fatty acids of mulberry seed for the purpose of increasing the functional utilization of mulberry fruit. (omitted)