• Nutritional Sciences
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• v.6 no.4
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.111-117
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• 2005

Radical scavenging activity of water and methanol extracts of mulberry juice and cake prepared from mulberry fruit (Morus spp.) was evaluated using three in vitro assay systems. Mulberry fruits were homogenized with $0.5\%$ trifluoroacetic acid (TFA) in distilled water, filtered with cheeze-cloth and centrifuged to yield mulberry juice and cake. Mulberry juice was evaporated and solubilized in $0.5\%$ TFA in distilled water or $0.5\%$ TFA in $80\%$ aqueous methanol, followed by filtration and evaporation to obtain water (WMJ) and methanol (MMJ) extracts of mulberry juice. Mulberrry cake also was extracted with the above same solvents, and thereby finally obtaining water (WMC) and methanol (MMC) extracts of mulberry cake. Among four extracts, the MMC showed the most potent radical scavenging activity against DPPH radical $(IC_{50}=167.45\;{\mu}g/mL)$, and superoxide $(IC_{50}=36.18\;{\mu}g/mL)$ and hydroxyl radicals $(IC_{50}=467.08\;{\mu}g/mL)$. The WMC also exhibited stronger radical scavenging activity than those of two other mulberry juice extract, WMJ and MMJ. Meanwhile, the MMJ exerted stronger three radical scavenging activity than the WMJ. Total phenolic content of the water and MeOH extracts from mulberry cake was higher than that of the water and MeOH extracts from mulberry juice. Thus, these results suggest that the extracts of mulberry cake with high dietary phenolics may be useful potential source of natural antioxidant as radical scavenger.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.805-811
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• 2008

The aim of this study was to investigate the effects of mulberry extracts on the physical characteristics of dough and the quality characteristics of oddi bread. The peak time of all experimental doughs except ME 25 (25% mulberry extracts) was suitable for breadmaking. The fermentation rate was decreased in accordance with the addition of mulberry extracts and the pH of the dough was decreased from 5.96 to 5.29. L values of oddi bread decreased with increasing mulberry extracts whereas, a and b values increased. The sensory evaluation indicated that crumb and crust color of the control bread was the brightest among the experiments. Flavor and taste was high as the addition of mulberry extracts. The overall acceptance was preferred at ME 25. Since the outcome of the mixograph at ME 25 tended to be low in bread-making, the utility of mulberry extracts at 20% (flour basis) was appropriate.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.26-28
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• 2001

The cytotoxicity of the ethanol extracts of varietal samples of mulberry leaves and branches and silkworm feces was measured using CT-26 cells originated from murine metastatic colon cancer, using dye uptake assay in order to find potential anticancer agents. Two ethanol extracts (varietal mulberry leaves and mulberry branches) were prepared from 16 varietal mulberries and used as partial extract materials for the activity assay. Among these, the ethanol extracts from Shinkwangppong leaves showed a little anticancer activity, and those from Sugaeppong, Cheongunppong and Gumsulppong branches showed some anticancer activity as well as cytotoxicity. In contrast, ethanol extracts from freeze-dried, the 3rd day of 5th instar feces showed more potent anticancer activity than that of other mulberry leaves, mulberry branches and other 5th silkworm instar larva feces on the basis of high UV absorbance at 665 nm.

• International Journal of Industrial Entomology and Biomaterials
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• v.38 no.1
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• pp.6-13
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• 2019

In the present study, we investigated the antifungal activity of methanol and ethanol extracts of different parts (leaves, twigs, and root bark) of mulberry plant against Alternaria alternata and Fusarium sp. Among them, the methanol and ethanol extracts of mulberry root bark exerted the highest inhibitory activity against the mycelial growth of A. alternata ($70.6{\pm}1.6$ to $80.8{\pm}6.7%$ and $58.7{\pm}0.0$ to $80.8{\pm}6.7%$, respectively) and Fusarium sp. ($15.5{\pm}2.7$ to $39.3{\pm}3.4%$ and $26.4{\pm}2.7$ to $47.6{\pm}4.8%$, respectively). In contrast, the methanol and ethanol extracts from mulberry leaves and twigs did not suppress the mycelial growth of these fungal species. Importantly, the methanol and ethanol extracts of mulberry leaves tended to even accelerate the mycelial growth of A. alternata and Fusarium sp. Therefore, the results of this study indicate that methanol and ethanol extracts of mulberry root bark can be used as control agents against A. alternata and Fusarium sp.

• Journal of Society of Preventive Korean Medicine
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• v.12 no.1
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• pp.135-147
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• 2008

Background : Diabetes is a chronic disease characterized by deficiency of insulin. It has been reported that Fructus aurantii and mulberry leaves have the effect of anti-diabetes. Methods : To investigate the improvement of mixed extracts of Fructus aurantii and mulberry leaves on lipid metabolism, we performed double-blinded, randomized and placebo-controlled multi-center clinical trial. Results : Mixed extracts of Fructus aurantii and mulberry leaves significantly reduced total cholesterol. Conclusion : These results suggest that mixed extracts of Fructus aurantii and mulberry leaves improve lipid metabolism.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.313-321
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• 2010

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at $4^{\circ}C$ for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and $L^*$ and increased TBARS, VBN, and $a^*$ value in all treatment groups (P<0.05). The pH value, TBARS, and VBN were significantly decreased by the supplementation of mulberry leaves and dandelion extracts relative to the control (P<0.05). Therefore, mulberry leaves and dandelion extracts had the possibility to improve shelf life of chicken meat. Especially, T4 was significantly more effective in delay lipid oxidation compared to the control group. However, no significantly difference was found in pH, TBARS, and VBN among mulberry leaves and dandelion extracts treatment groups. In conclusion, this study demonstrates that compared to control group, supplementation of mulberry leaves and dandelion extracts were effective in decreasing pH, TBARS, and VBN and increasing $a^*$ value.

• KSBB Journal
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• v.23 no.2
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• pp.142-146
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• 2008

In order to sprout and migrate, cells must secrete proteinases which are degrading the surrounding extracellular matrix. In this study, we examined the effect of mulberry extracts and combination of mulberry extracts and VEGF on human malignant glioma U-373-MG cells. Mulberry extracts induced the secretion of matrix metalloproteinase-9 (MMP-9) and suppressed the secretion of MMP-2 and plasmin. Mulberry extracts inhibited the VEGF-induced MMP-2, MMP-9 and plasmin secretion. It is therefore, suggested that mulberry extracts can suppress the VEGF-induced tumor angiogenesis in U-373-MG cells. Also, mulberry extracts induced the secretion of MMP-9 and plasmin through PI 3'-kinase pathway in U-373-MG cells.

• Journal of Nutrition and Health
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• v.31 no.2
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• pp.117-125
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• 1998

Mulberry leaves(Mori folium) and silkworm(Bombyx mori) are potnet inhibiters of intestinal $\alpha$-glycosidase, and inhibit the digestion of starch and sucrose in the small intestine. They are able to prevent postprandial hyperglycemia and decrease blood insulin levels. In this study , a high-carbohydrate diet(CHO ; 67.5%, protein ; 20.8%, fat : 11.7%) was received by the control group. In contrast, the experimental groups received a high-carbohydrate diet with extracts of mulberry leaves and silkwork(50mg.100g diet), and acarbose(6.7mg/100g diet). after a 10 week study period , the experimental groups had lower blood glucose and triglyceride levels. The experimental groups tended to have lwer Hb Alc levels. Also, blood insulin levels were lower than the control groups in accordance with blood glucose levels. The activities of intestinal $\alpha$-glucosidase in the middle and distal parts of small intestine were induced by the extracts of mulberry leaves and silkworm in the experimental groups. However, the activities of liver lysosomal glucosidase and the contents of glycogen in the liver were not affected by the mulberry leave and silkworm extracts nor by acarbose. Mulberry leaves and silkworm were able to prevent sudden postprandial peaks in blood glucose as a result of $\alpha$-glycosidase, inhibition, there by decreasing unnecessary insulin secretion.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.571-580
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• 2003

The purpose of this study was to assess the optimum coating ratio for rice, using various ratios of mulberry leaves extract, 1.0, 1.5, and 2.0%, and to determine the optimum ratio of added water, in proportion to the total weight of mulberry rice. The moisture content of the soaked rice, and the optimum water uptake rate, moisture content of the cooked rice, as well as its blue and color values, mechanical characteristics, internal structure and sensory evaluation, were analyzed. The statistical data analyses were completed using the SAS program. The results are summarized as follows: The moisture content of mulberry rice was less than that of raw rice. The average optimum water uptake of the soaked mulberry rice at the different water temperatures, 10, 20 and 30, was 20% of the total weight of the raw mulberry rice. As for the results of the sensory evaluation,; 140% water, in proportion to the total weight of raw mulberry rice, was judged to be the optimum. The average moisture content of the cooked mulberry rice was 45∼50%, but there was no significant difference in the various coating ratios. The blue value of the cooked mulberry rice awas highest on the first day of cooking. The L- and a-values decreased with increasing coating ratio, but the b-value increased under the same conditions. As for the mechanical characteristics,; the adhesiveness, hardness and springiness decreased during 2 days of storage. The internal structure of the mulberry rice, observed by SEM, showed a close structure on increasing the coating ratios of mulberry leaves extracts. It was concluded that the optimum coating ratio of mulberry rice and ratio of added water for cooking wereas 1.5 and 140%, respectively, in proportion to the total weight of raw mulberry rice.