• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Journal of Sericultural and Entomological Science
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• v.46 no.1
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• pp.6-11
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• 2004

We evaluated fruity characteristics to select the desirable mulberry varieties for the production of fruit from 2002 to 2003. Tested items were total yield, weight of single fruit, soluble solids and fruit size including length, width, and petiole length. We started yield of mulberry fruits from 27th of May, and continued for two weeks or three weeks according to mulberry varieties. 'Susungppong', 'Cheongnosang', and 'Jeolgokchosaeng(Chungbuk)' were showed high and similar quantity for two years. In weight of single fruit, 'Jeolgokchosaeng(Chungbuk)' and 'Ficus' were 4.6 g respectively. 14 mulberry varieties were showed more than 17 Brix % in soluble solids. From that results, eight suitable varieties such as 'Jeolgokchosaeng(Chungbuk)', 'Dangsang 7', 'Jangsosang', 'Susungppong', 'Suwonnosang', 'Palcheongsipyung', 'Kangsun', and 'Jukcheonchosaeng' were selected for the production of fruit.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.104-108
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• 2001

We conducted this study to investigate the effect of methanol extract from Mulberry Fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. We used 5 Mulberry Fruit varieties, including Daeryukppong, Kuksang 20, Subongppong, Wild variety and Cataneo. The yield of methanol extract from freezing dried Mulberry Fruits was 43.5-64.6%. Animal treated with Wild variety from Mulberry Fruit showed the decrease in body weight, food efficiency ratios, serum triglyceride (85%), and GOT value (86%). Our results suggest the hypolipidemic action of Wild variety from Mulberry Fruit.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.85-89
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• 2003

This study was carried out in order to investigate the sensory characteristics and nutritional analysis of sherbet ice-cream and ice-bar with mulberry fruits. In the sensory characteristics, sherbet ice-cream and ice-bar with 2％ mulberry fruit extracts were revealed to have highest level on overall quality, color, texture, taste, and flavor. Content of crude protein, crude fat and crude ash were observed in higher level in 3％ mulberry fruit extracts than others. In mineral analysis, Ca and K content were the highest in sherbet ice-cream and ice-bar with mulberry fruits. Also Mg, Na, Fe and Zn content were higher level in 3％ mulberry fruit extracts than others.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.543-550
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• 2023

Mulberry fruit is a superior source of polyphenols, especially anthocyanin, and has a long history of use as an edible fruit and traditional medicine. The anthocyanin composition of mulberry fruit from 15 Korean cultivars was analyzed by ultra-performance liquid chromatography diode array detector with quadrupole time of flight/mass spectrometry (UPLC-DAD-QToF/MS) based on a cyanin internal standard. The four glycosides were identified by comparison with authentic standards and published reports. The major anthocyanin was cyanidin 3-O-glucoside (71.7%), followed by cyanidin 3-O-rutinoside (26.6%). The minor components (total of 1.7%) were pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. The total anthocyanin content (mg/100 g, dry weight) of mulberry fruit varied by cultivar and ranged from 471.5±4.0 (Su Hong) to 4,700.2±54.0 (Gwa Sang2). Among the 15 cultivars examined, Gwa Sang2 showed the highest level of cyanidin 3-O-glucoside (3,133.4±32.6), which was 9-fold higher than that of Su Hong (351.5±3.4). In conclusion, anthocyanin profiles, including pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside, were reported for the first time from 15 Korean mulberry fruit cultivars. The results will contribute valuable information on pharmaceutical properties, breeding superior mulberry cultivars, and food industries.

• International Journal of Industrial Entomology and Biomaterials
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• v.47 no.2
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• pp.126-133
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• 2023

Genetic resources of mulberry trees are commonly preserved as trophosomes, which are vulnerable to environmental factors, such as natural disasters, diseases, and pests. This study establishes a basic protocol for ultra-low temperature cryopreservation of mulberry trees using a two-step freezing process. The procedure was established using the "Daeshim" variety and then tested on genetic resources from 24 other mulberry varieties. Samples were first dried to a moisture content of 33-43% in a low-temperature forced-air chamber at -5 ℃, then slowly frozen from -5 ℃ to -20 ℃, and preserved in liquid nitrogen (-196 ℃). To determine the regeneration rate, isolated dormant buds were inoculated into MS basal medium, and grown shoots were grafted onto 1-year-old rootstock via chip budding and then cultured. After freezing in liquid nitrogen, the "Daeshim" variety exhibited a survival and regeneration rate of more than 70% and 50%, respectively. Applying the two-step freezing process to genetic resources from 24 mulberry species yielded average survival and regeneration rates of 85.3% and 75.5%, respectively. Morus alba showed survival and regeneration rates of 100%, confirming the efficacy of the two-step freezing method. These results indicate the high feasibility of ultra-low-temperature cryopreservation through two-step freezing of dormant buds from mulberry genetic resources. Additional research is required into the variations in regeneration rates with freezing period in liquid nitrogen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.823-831
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• 2015

Evaluation of biological activity and analysis of functional constituents from water and ethanol extracts of four different parts of mulberry (Morus alba L.) tree were carried out to develop functional ingredients and foods using extracts of mulberry tree. The water and ethanol extracts of four different parts of mulberry tree were prepared and their biological activities and functional constituents determined by in vitro assays and HPLC, respectively. In general, ethanol extracts showed stronger biological activities and higher functional constituents than water extracts. Ethanol extracts of mulberry fruit, root bark, and twig showed stronger antioxidant ($IC_{50}=128.4{\mu}g/mL$), ${\alpha}$-glucosidase ($IC_{50}=12.0{\mu}g/mL$), and lipoxygenase ($IC_{50}=36.3{\mu}g/mL$) and tyrosinase ($IC_{50}=410.3{\mu}g/mL$) inhibitory activities, respectively, than those of other parts. Mulberry fruit and leaf showed the highest contents of anthocyanin (cyanidin 3-glucoside: 213.20 mg/100 g) and chlorogenic acid (514.97 mg/100 g), and especially ethanol extract of mulberry leaf contained higher quercetin 3-O-(6-O-malonyl)glucoside (143.25 mg/100 g) and kaempferol 3-O-(6-O-malonyl)glucoside (30.25 mg/100 g) contents without water extract of mulberry leaf. Meanwhile, mulberry twig contained both oxyresveratrol glycoside (48.90 mg/100 g) and its aglycone (21.88 mg/100 g), whereas mulberry root bark contained mostly oxyresveratrol glycoside (724.05 mg/100 g). Additionally, mulberry root bark and leaf contained much higher ${\gamma}$-aminobutyric acid (223.90 mg/100 g) and 1-deoxynojirimycin (86.07 mg/100 g) contents, respectively, than other parts of mulberry tree. These results suggest that high quality processed foods and functional foods using mixtures of mulberry fruits, leaves, twigs, and root barks should be developed for prevention and inhibition of several pathological disorders.

• Korean Journal of Agricultural Science
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• v.30 no.1
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• pp.66-75
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt added fresh mulberry, freeze dried-mulberry and heated air dried-mulberry at concentrations of 0%, 0.3%, 0.6% and 0.9%. Lactic acid bacteria was used mixed starter culture(Str.salivarius ssp. thermophilus and Lac. delbrueckii ssp. bulgaricus). We obtained excellent results from the yogurt added fresh mulberry. In yogurt added 0.9% fresh-mulberry, lactic acid contents and titratable acidity were higher than those of 0%, 0.3%, 0.6% fresh-mulberry added. Also, sensory scores of color, taste and overall acceptability of the yogurt with 0.9% fresh mulberry was higher than those of any other groups.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.1-7
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• 2010

The antioxidant activities and flavonoid contents of the mulberry leaves and the ginko leaves teas were investigated. The antioxidant activities were examined by FRAP and DPPH radical scavenging assays, and total phenolic content and the flavonoid contents by HPLC were also determined. The ginko leaves tea showed the highest antioxidant activities and antioxidant contents, while the wild mulberry leaves tea showed the lowest. The antioxidant activities of the mixture tea of wild mulberry leaves and ginko leaves were increased more than the wild mulberry leaves tea. The flavonoid contents of the leaves(ginko, wild mulberry and mixture) powders were higher than those of infusion teas. Compared with wild mulberry tea, the mixture tea showed a little increase of flavonoid contents. The total phenolic contents and the flavonoid contents of the teas showed good correlations with their antioxidant activities, such as FRAP and DPPH radical scavenging activities(${\geq}0.8727$). The antioxidant capacities of wild mulberry leaves tea could be enhanced by the addition of the ginko leaves.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.108-114
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• 2017

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.