• Korean Journal of Environmental Agriculture
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• v.36 no.4
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• pp.249-255
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• 2017

BACKGROUND: Globally, mulberry (Morus sp.) is exploited for feeding leaf to silkworms in order to obtain silk fiber or for animal feedstock production. Also, mulberry fruit is known to a by-product that was produced from mulberry tree after harvesting leaves for silkworm rearing, as a yield and consumption of mulberry fruit was increased, it has been fixing to a newincome crop. Mulberry leaves and fruits are used for the health benefits of human beings. Mulberry contains various bioactive components, such as alkaloids and flavonoids. Mulberry flavonoids are an important part of the diet because of their effects on human nutrition. The flavonoids in mulberry leaf and fruit of 'Suhyang'(Morus alba L.) were determined. METHODS AND RESULTS: Flavonoids for mulberry leaf and fruit of 'Suhyang' were analysed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS)technique. An UPLC-DAD-QTOF/MS system was used, and identification of mulberry leaves constituents was carried out on the basis of the complementary information obtained from LC spectra, MS ions, and MS/MS fragments. The mulberry leaf (16 flavonoids) and fruit (9 flavonoids) were isolated and analyzed from Suhyang using UPLC-DAD-QTOF/MS chromatogram. To the best of our knowledge, Quercetin 3-O-(6"-O-malonyl) glucoside and quercetin 3-O-rutinoside (rutin) was detected on the highest content in leaf and fruit, respectively and further research will be devoted to evaluate their biological activity. CONCLUSION: Obtaining information about the concentration of functional materials in mulberry leaves could contribute to the development and promotion of processed, functional products and offer possible industrial use of 'Suhyang', holding promises to enhance the overall profitability of sericulture.

• Journal of Sericultural and Entomological Science
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• v.47 no.2
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• pp.93-98
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• 2005

The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser). Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated with minium L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol (ascorbic acid equivalents). The highest stage of antioxidant capacity (3587.6 nmol) was opening stage of five leaves in spring. Especially, antioxidant capacity of mulberry leave collected from In-je region was high than that of other regions. No. 7 mulberry leave showed the strongest antioxidant capacity (6184.9 nmol) at opening stage of five leaves in spring. Also, fluit growing condition including fruit size and yield was good, too. Therefore, No. 7 mulberry three from In-je region, possessed not only high antioxidant capacity but also considerable fruit quality, was selected as potent resource for mulberry breeding and functional material development.

• International Journal of Industrial Entomology and Biomaterials
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• v.15 no.1
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• pp.23-33
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• 2007

A simple and reliable cryo technique using desiccation and slow freezing of winter dormant buds was employed for 238 core collection of mulberry germplasm collected from diverse geographical regions and maintained under tropical conditions in the ex situ field gene bank to develop long-term biodiversity conservation for ensuring sustainable utilization of these valuable resources. Desiccation and freezing tolerance of bud grafts and excised shoot apices in the axillary buds of different Morus species under in vivo and in vitro condition indicated species-specific variation and most of the wild Morus species were found sensitive. In vitro regeneration and cryopreservation($-196^{\circ}C$) protocols using differentiated bud meristem like axillary winter dormant buds were worked out for a wide range of Morus species, land races, wild and cultivated varieties. Successful cryopreservation of mulberry winter dormant buds of different accessions belonging to M. indica, M. alba, M. latifolia, M. cathayana, M. laevigata, M. nigra, M. australis, M. bombycis, M. sinensis, M multicaulis and M. rotundiloba was achieved. Among wild species Morus tiliaefolia, and M. serrata showed moderate recovery after cryopreservation. Survival rates did not alter after three years of cryopreservation of different Morus species. ISSR markers were used to ascertain the genetic stability of cryopreserved mulberry, which showed no difference detected among the plantlets regenerated from frozen apices in comparison to the non-frozen material.

• 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.

• Journal of Bio-Environment Control
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• v.21 no.1
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• pp.74-78
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• 2012

This research was carried out to investigate the shoot growth characteristics and climatic factors for early harvest and stable yield by greenhouse on mulberry ($Morus$ $alba$) in Buan-gun, Jeollabuk-do. Budbreak and coloring date of mulberry in greenhouse were earlier 18~19 days than those in field, and from bud-break to coloring was 39 days in both cultivation types. Shoot length and fruit number per shoot of mulberry in greenhouse were not significantly different with those of field, but number of node was significantly little than that of field. For 39 days in greenhouse, weekly cumulative radiation were 0.3~0.8 times. But weekly cumulative temperature was not different with that of field. And relative humidity as range of 53.0~94.5% in greenhouse was higher than that of field. Therefore, mulberry is suitable to greenhouse cultivation for early harvest and stable yield.

• The Korean Journal of Physiology and Pharmacology
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• v.15 no.6
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• pp.353-361
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• 2011

In this study, cyanidin-3-glucoside (C3G) fraction extracted from the mulberry fruit (Morus alba L.) was investigated for its neuroprotective effects against oxygen-glucose deprivation (OGD) and glutamate-induced cell death in rat primary cortical neurons. Cell membrane damage and mitochondrial function were assessed by LDH release and MTT reduction assays, respectively. A time-course study of OGD-induced cell death of primary cortical neurons at 7 days in vitro (DIV) indicated that neuronal death was OGD duration-dependent. It was also demonstrated that OGD for 3.5 h resulted in approximately 50% cell death, as determined by the LDH release assay. Treatments with mulberry C3G fraction prevented membrane damage and preserved the mitochondrial function of the primary cortical neurons exposed to OGD for 3.5 h in a concentration-dependent manner. Glutamate-induced cell death was more pronounced in DIV-9 and DIV-11 cells than that in DIV-7 neurons, and an application of $50{\mu}M$ glutamate was shown to induce approximately 40% cell death in DIV-9 neurons. Interestingly, treatment with mulberry C3G fraction did not provide a protective effect against glutamate-induced cell death in primary cortical neurons. On the other hand, treatment with mulberry C3G fraction maintained the mitochondrial membrane potential (MMP) in primary cortical neurons exposed to OGD as assessed by the intensity of rhodamine-123 fluorescence. These results therefore suggest that the neuroprotective effects of mulberry C3G fraction are mediated by the maintenance of the MMP and mitochondrial function but not by attenuating glutamate-induced excitotoxicity in rat primary cortical neurons.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• International Journal of Industrial Entomology and Biomaterials
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• v.12 no.1
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• pp.21-28
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• 2006

Peroxidase activity was measured in brown leaf spot pathogen (Myrothecium roridum) inoculated potted mulberry (Morus alba) during pre-symptomatic to various symptom development stages and compared with corresponding healthy leaf tissues. The enzyme showed a pH optimum of 7.0 and the activity was linearly increased up to 15 min of incubation. The peroxidase had a broad substrate specificity and the rates of oxidation were in the rank of pyrogallol> guaiacol> ascorbate at pH 7.0. Catechol at 10 mM inhibited 89% of guaiacol-peroxidase and 76% pyrogallol-peroxidase activities, indicated higher non-specific peroxidation in pyrogallol dependent assay system in mulberry than guaiacol. The optimum requirement for the guaiacol dependent assay was 0.2 ml (${\approx}40-60{\mu}g$ equivalent of protein) of crude enzyme source. Excepting the 8th leaf from the apex, the peroxidase activity did not vary appreciably in different leaf positions. In pre-symptomatic phases, an initial (1 to 5 min) rise of peroxidase activity was noticed in inoculated leaves, and then maintained a plateau up to 300 min. In contrary, non-infected tissue showed a slightly increased trend of enzyme level up to 420 min. In infected tissue, a sharp transient increase (3.1 fold) of peroxidase activity appeared between 300 - 420 min post infections. Afterwards, significantly different but steady maintenance of enzyme levels were observed in two treatments. On the other hand, during symptom development, a sharp increase in peroxidase activity was noticed up to 4th grade of lesion appearance (25.1 % to 50% of leaf area infection), and then declined slightly. However, in non-infected but same age healthy leaves, such huge fluctuations of enzyme level did not apparent. A high positive correlation $(R^2=0.92)$ between peroxidase activity and leaf spot development grades was also marked. The result implies that pre-symptomatic burst (between 1 - 5 and 300 - 420 min) and subsequent increased trend of guaiacol peroxidase activity may require for the symptomatic manifestation of Myrothecium leaf spot in mulberry.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.29-32
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• 2014

This study was initiated to search for the most effective method for extraction of anthocyanins from Morus alba Fruits using organic acids and to evaluate the stability of the pigments at various storage environments. The anthocyanins were effectively extracted by addition of organic acids such as citric acid, malic acid and fumaric acid. The anthocyanins were not degraded at $25^{\circ}C$ and under a fluorescent light with 183 lux, but sharply degraded at $60^{\circ}C$.