Nutrients
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2023
·Vol. 15
·期 8
·1889
·
IF 5.9
Tae Sik Sung,Seung-Bum Ryoo,Chang-Hyun Lee,Seon-Min Choi,Joo-Won Nam,Hyun-Bok Kim,Ji young Lee,Jung-Dae Lim,Kyu Joo Park,Hyun-Tai Lee
The fruit ofMorus albaL. (MAF) has been consumed as a food worldwide. MAF has also been widely used in traditional medicine for thousands of years in East Asia, and its diverse bioactivities have been reported in numerous publications. However, no prokinetic activity has been reported for MAF or its components. In the present study, therefore, we investigated the effects of MAF on gastrointestinal motor function by measuring the intestinal transit rate (ITR) of Evans blue in mice in vivo. The ITR values accelerated by MAF were significantly higher than those accelerated by cisapride or metoclopramide, suggesting that MAF has potential as a new prokinetic agent to replace cisapride and metoclopramide. We also investigated the effects of MAF on myogenic and neurogenic contractions in human intestinal smooth muscles by measuring spontaneous contractions of smooth muscle strips, smooth muscle contractions induced by neural stimulation, and migrating motor complexes from intestinal segments in the human ileum and sigmoid colon in situ. MAF increased both myogenic and neurogenic contractions to enhance ileal and colonic motility in the human intestine. Taken together, these results indicate that MAF enhanced intestinal motility by increasing both myogenic and neurogenic contractions, thereby accelerating the ITR.Keywords:intestinal transit;Morus alba;mulberry fruit;myogenic contraction;neurogenic contraction;prokinetic;smooth muscle
研究领域:
药理学
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胃肠病学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Yuting Li,Tao Bao,Wei Chen
Increasing evidence indicates that crude extracts derived from mulberry confer protection against oxidative stress. However, the antioxidant capacity of mulberry extract among different cultivars remains elusive. The main objective of the present study was therefore to investigate the effect of black mulberry extract (BMB) and white mulberry extract (WMB) on ethyl carbamate (EC)-induced cytotoxicity and oxidative stress. This study showed that the contents of total phenolics, total flavonoids, total procyanidins, cyanidin- 3 - O -glucoside, cyanidin- 3 - O -rutinoside and pelargonidin- 3 - O -glucoside of BMB were higher than that of WMB. Moreover, our results showed that phenolics-abundant BMB was stronger than WMB in scavenging ABTS and DPPH free radicals. BMB was more effective in ameliorating EC-induced cytotoxicity by inhibiting excessive ROS generation, suppressing mitochondrial dysfunction and increasing GSH concentration in HepG2 cells than WMB. Taken together, our study revealed that BMB afforded better protection against EC-caused cytotoxicity than WMB.
研究领域:
植物学
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毒理学
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细胞生物学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3495
·
IF 5.2
Zhiyu Sun,Yongbin Zhou,Wenxu Zhu,You Yin
As a traditional cash crop with ecological and nutritional values, mulberry is gradually expanding its consumption worldwide due to its great regional adaptability and superior health functions. The widespread interest in nutrients has led to a growing need to explore in depth the health benefits of mulberries. Many studies are actively being conducted to investigate the adaptability of the diversity of mulberries in different applications. This study systematically investigated the physicochemical properties and antioxidant activity of four mulberry genotypes cultivated in China’s semi-arid sandy regions to better understand the composition and health-promoting potential of this super crop. Chemical composition identification was identified via HPLC and antioxidant activity was further determined via DPPH and FRAP. The moisture, crude protein, ash, soluble solids, phenolics, anthocyanins, and flavonoids contents of mulberry were comparatively analyzed. The study revealed that the four mulberry genotypes showed significant differences in quality and content of the analyzed characteristics. The greatest antioxidant activity was found in Shensang 1, which had the most soluble solids (17%) and the highest amounts of free sugar (fructose: 5.14% and glucose: 5.46%). Ji’an had the most minerals (K: 2.35 mg/g, Ca: 2.27 mg/g, and Fe: 467.32 mg/kg) and it also contained chlorogenic acid, which has the potential to be turned into a natural hypoglycemic agent. PCA and Pearson correlation analysis indicated that the antioxidant activity was closely related to the chemical contents of total phenols, flavonoids, anthocyanins, and soluble sugars. If the antioxidant activity and nutrient content of the developed plants are considered, Shen Sang 1 is the most favorable variety. This finding can be used to support the widespread cultivation of mulberries to prevent desertification as well as to promote the development of the mulberry industry.Keywords:mulberries fruit characteristics;total phenolics;antioxidant activity
研究领域:
农业
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营养学
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植物科学
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PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 5
·3569-3576
·
IF 2.9
Liu Shanshan,Zhang Yu
This study analyzed the anthocyanin content and antioxidant properties of five mulberry ( Morus spp. ) varieties, including black ( M. nigra ), red ( M. rubra ) and white ( M. alba ) types. Anthocyanins were extracted and analyzed using HPLC–MS, which revealed four major pigments: cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3,5-diglucoside and pelargonidin-3-glucoside. Total anthocyanins were significantly higher in black mulberries Bom irangi (185 mg/100 g) and Kalmi (158 mg/100 g) compared to 28–60 mg/100 g in other varieties, consistent with their dark fruit color. Electrochemical analysis by cyclic voltammetry showed oxidation peak potentials (E pa ) of key anthocyanins: + 368 mV for cyanidin; + 830 mV for cyanidin-3-glucoside; and + 912 mV for pelargonidin-3-glucoside. Lower E pa indicates easier oxidation and greater antioxidant activity. DPPH radical scavenging assays revealed strongest potency for Bom irangi (EC50 42 μg/mL) and Kalmi (EC50 58 μg/mL), again due to high anthocyanin levels. Further, a negative correlation (R 2 = 0.923) was demonstrated between E pa values and EC50, proving excellent predictive ability of electrochemical data for estimating antioxidant capacity. Cyanidin with lowest E pa (+ 368 mV) and highest hydroxylation exhibited strongest activity (EC50 35 μg/mL). Overall, the study successfully demonstrated the antioxidant potential of mulberry anthocyanins, especially from black varieties, using advanced analytical strategies.
研究领域:
植物学
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食品科学
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分析化学
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高影响因子
Foods
·
2022
·Vol. 11
·期 9
·1252
·
IF 5.561
Ri-Si Wang,Pan-Hao Dong,Xi-Xiang Shuai,Ming-Shun Chen
This study evaluated thirteen different black mulberry fruits (Morus nigraL.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20–15.83 °Brix), titratable acidity (5.82–48.49 mg CA/g), total phenolic contents (10.82–27.29 mg GAE/g), total flavonoid contents (1.21–2.86 mg RE/g) and total anthocyanin contents (2.91–11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.Keywords:mulberry fruit;cultivar;phenolic compounds;antioxidant activity
研究领域:
植物学
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食品科学
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DOI
PubMed
高影响因子
Journal of Functional Foods
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2016
·
IF 3.973
Tao Bao,Yang Xu,Vemana Gowd,Jingcheng Zhao,Jiahong Xie,Wenkang Liang,Wei Chen
Mulberry is a delicious fruit with high nutritional value. However, there are significant differences in the nutritional values among different mulberry cultivars. Therefore, in this study, the composition of some new and common mulberry cultivars was compared and their potential antioxidant activity evaluated. HPLC and LC–MS analyses revealed that mulberry fruits are rich in polyphenols such as cyanidin-3-O-glucoside (1.25–3.35 g/kg), cyanidin-3-O-rutinoside (0.25–1.50 g/kg), rutin (0.01–0.12 g/kg) and quercetin (0.0068–0.0081 g/kg). Correlation studies explained that the antioxidant activity of mulberry cultivars was closely associated with phenolics, including flavonoids. However, weak correlation was observed between cellular reactive oxygen species (ROS) scavenging ability and bioactive components. Besides, principal component analysis was employed to compare the differences between mulberry cultivars. Concerning high content of nutritional components and antioxidant activity, Hanguo variety was found to be the most beneficial and commercial cultivar among all the tested varieties.
研究领域:
植物化学
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营养学
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食品科学
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DOI
高影响因子
BIOORGANIC CHEMISTRY
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2020
·
IF 4.831
Ibrahim Khalifa,Du Xia,Kunal Dutta,Jinmeng Peng,Yangyang Jia,Chunmei Li
Advanced glycation end-products (AGEs), which instigate many disorders, are mostly mediated by dicarbonyl rearrangements. We studied the corresponding mechanisms of the anti-glycation effects of two anthocyanins purified from mulberry fruits, namely cyanidin 3-glucoside (C3G) and cyanidin 3-rutinoside (C3R), on glycated β-lactoglobulins (β-Lg). Both mulberry anthocyanins (MAs) inhibited the AGEs-formation in a dose-dependent manner, but the effect of C3R was significantly stronger than that of C3G (p < 0.05). MAs inhibited AGEs-formation by selectively trapping dicarbonyls, especially glyoxal. The UPLC-ESI-Q-TOF-MS results characterized that C3R formed mono- and di-glyoxal adducts, where C3G only created di-glyoxal adducts. Additionally, C3R could directly interact with some of the glycation sites of β-Lg. Overall, GO-trapping and β-Lg-MAs covalent/noncovalent binding are disclosed as the key mechanisms of the anti-AGEs activity of MAs on β-Lg, which could be valorised as effectual AGEs inhibitors in proteins-rich matrices.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 17
·2648
·
IF 4.7
Xuefang Guan,Dazhou Zhao,Tian Yu,Shaoquan Liu,Shuying Chen,Junyang Huang,Gongti Lai,Bin Lin,Juqing Huang,Chengchun Lai,Qi Wang
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented withLactiplantibacillus plantarumBXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented withL. plantarumBXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
研究领域:
食品科学
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代谢组学
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微生物学
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PubMed
高影响因子
RSC Advances
·
2020
·Vol. 10
·期 2
·655-665
·
IF 3.119
Qin-Mei Xiong,Jian Liu,Miao Liu,Cai-Hong Shen,Xue-Chun Yu,Chong-De Wu,Jun Huang,Rong-Qing Zhou,Yao Jin
Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Kai Zhu,Jinghua Wu,Ankai Hu,Zihao Yin,Zhiqiang Hou,Xingqian Ye,Shiguo Chen
A primary challenge of polysaccharide analysis is the need for comprehensive extraction and characterization methods. In this study, mulberry polysaccharides at different maturities were fully extracted through a two-step process involving ethylenediaminetetraacetic acid (EDTA) and sodium hydroxide (NaOH), and their structures were determined by a combination analysis of monosaccharides and glycosidic linkages based on liquid chromatography triple quadrupole mass spectrometry (LC/QqQ-MS). The results indicate mulberry polysaccharides mainly contain highly branched pectic polysaccharides, (1,3,6)-linked glucan, xylan, and xyloglucan, but the content of different portions varies at different maturity stages. HG decreases from 19.12 and 19.14% (green mulberry) to 9.80 and 6.08% (red mulberry) but increases to 17.83 and 11.83% as mulberry transitioned from red to black. In contrast, the contents of glucan showed opposite trends. When mulberry turns red to black, the RG-I arabinan chains decrease from 47.75 and 28.86% to 13.16 and 12.72%, while the galactan side chains increase from 1.18 and 1.91 to 8.3 and 6.49%, xylan and xyloglucan show an increase in content. Overall, the two-step extraction combined with LC/QqQ-MS provides a new strategy for extensive analysis of complex plant polysaccharides.
研究领域:
植物化学
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分析化学
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食品科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Ibrahim Khalifa,Wei Zhu,Asad Nawaz,Kaikai Li,Chunmei Li
The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could noncovalently/covalently interact with WP and form WP-MAs-adducts. This interaction seemed to be responsible for the alterations in the secondary structure of WP which could promote the digestibility of the energy balls subsequently. MAs also partially unfolded the structure of digested-WP through fluctuating their α-helix and β-sheet. It was concluded that the unfolding in WP-structure induced by MAs-interactions might increase accessibility of the peptide bonds to the digestive enzymes and consequentially facilitate the protein’s digestibility in the energy balls.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2017
·
IF 4.811
Chun Chen,Qiang Huang,Li-Jun You,Xiong Fu
Three polysaccharides (MFP-1, MFP-2, and MFP-3) were fractioned from mulberry fruits with 30%, 60%, and 90% (v/v) ethanol, respectively. The MFP-1 had the largest molecular weight of 838 kDa, followed by MFP-2 from 49.5 to 163 kDa, and then MFP-3 from 1.41 to 15.30 kDa. The three polysaccharides were composed of arabinose, galactose, glucose, mannose, xylose, and galacturonic acid but with different molar ratio. They also exhibited different surface morphology and thermogravimetric properties. In addition, the impact of the three polysaccharides on the digestion of lipid in a simulated saliva and gastrointestinal tract was investigated. The results indicated MFP-2 had the strongest ability to reduce the rate and extent of lipid digestion. These results have important implications for understanding the influence of polysaccharides on lipid digestion. The effect on retarding lipid digestion within the gastrointestinal tract might be important for the development functional food rich in oil to promote health.
研究领域:
食品科学
·
营养学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）