mulberry fruits
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Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 152
Author(s):  
Adriana Ramona Memete ◽  
Adrian Vasile Timar ◽  
Adrian Nicolae Vuscan ◽  
Florina Miere (Groza) ◽  
Alina Cristiana Venter ◽  
...  

In recent years, mulberry has acquired a special importance due to its phytochemical composition and its beneficial effects on human health, including antioxidant, anticancer, antidiabetic and immunomodulatory effects. Botanical parts of Morus sp. (fruits, leaves, twigs, roots) are considered a rich source of secondary metabolites. The aim of our study was to highlight the phytochemical profile of each of the botanical parts of Morus tree, their health benefits and applications in food industry with an updated review of literature. Black and white mulberries are characterized in terms of predominant phenolic compounds in correlation with their medical applications. In addition to anthocyanins (mainly cyanidin-3-O-glucoside), black mulberry fruits also contain flavonols and phenolic acids. The leaves are a rich source of flavonols, including quercetin and kaempferol in the glycosylated forms and chlorogenic acid as predominant phenolic acids. Mulberry bark roots and twigs are a source of prenylated flavonoids, predominantly morusin. In this context, the exploitation of mulberry in food industry is reviewed in this paper, in terms of developing novel, functional food with multiple health-promoting effects.


Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7574
Author(s):  
Ziwei Li ◽  
Xiaoman Chen ◽  
Guo Liu ◽  
Jun Li ◽  
Jinglin Zhang ◽  
...  

Natural stilbenes have unique physiological effects, such as anti-senile dementia, anti-cancer, anti-bacterial, lowering blood lipid, and other important biological functions, which have attracted great attention from scholars in recent years. In this study, two stilbene compounds, resveratrol (RES) and polydatin (PD), were isolated from Mulberry (Morus alba L.), and their antioxidant activity and mechanism were investigated. The results showed that the contents of RES and PD in mulberry roots were 32.45 and 3.15 μg/g, respectively, significantly higher than those in mulberry fruits (0.48 and 0.0020 μg/g) and mulberry branches (5.70 and 0.33 μg/g). Both RES and PD showed high antioxidant potential by DPPH, ABTS free-scavenging methods, and ORAC assay, and provided protection against oxidative damage in HepG2 cells by increased catalase (CAT) activity, superoxide dismutase (SOD) activity, and Glutathione (GSH) content, and decreasing generation of reactive oxygen species (ROS), lactate dehydrogenase (LDH) level, and malondialdehyde (MDA) content. Therefore, RES and PD treatment could be effective for attenuating AAPH-induced oxidative stress in HepG2 cells. This study will promote the development and application of stilbene compounds. Furthermore, the RES and PD could be used as antioxidant supplements in functional foods, cosmetics, or pharmaceuticals, contributing to health improvement.


2021 ◽  
Vol 20 (3) ◽  
pp. 450-460
Author(s):  
Yanee Kamjad ◽  
Saharat Kettipok ◽  
Thanyanan Chaochaiph ◽  
Ratree Wongpanya ◽  
Amornrat Promboon ◽  
...  

2021 ◽  
Vol 12 ◽  
Author(s):  
Xiaonan Dong ◽  
Chaorui Liu ◽  
Yuqi Wang ◽  
Qing Dong ◽  
Yingping Gai ◽  
...  

To understand the mechanism of small non-coding RNAs (miRNA)-mediated development and ripening of mulberry fruits, three small RNA libraries from mulberry fruits at different development stages were constructed, and 159 conserved miRNAs as well as 86 novel miRNAs were successfully identified. Among the miRNAs identified, there were 90 miRNAs which showed differential expression patterns at different stages of fruit development and ripening. The target genes of these differential expressed (DE) miRNAs were involved in growth and development, transcription and regulation of transcription, metabolic processes, and etc. Interestingly, it was found that the expression level of mul-miR477 was increased with fruit ripening, and it can target the antisense lncRNA (Mul-ABCB19AS) of the ATP binding cassette (ABC) transporter B 19 gene (Mul-ABCB19). Our results showed that mul-miR477 can repress the expression of Mul-ABCB19AS and increase the expression of Mul-ABCB19, and it acted as a positive regulator participating anthocyanin accumulation through the regulatory network of mul-miR477—Mul-ABCB19AS—Mul-ABCB19.


Author(s):  
Hui Qian Chuah ◽  
Pei Ling Tang ◽  
Ni Jing Ang ◽  
Hui Yin Tan

2021 ◽  
Vol 40 ◽  
pp. 121-135
Author(s):  
Debjoy Bhattacharjya ◽  
Abdul Sadat ◽  
Paulami Dam ◽  
Danieli F Buccini ◽  
Rittick Mondal ◽  
...  
Keyword(s):  

Author(s):  
Fuangfah Punthi ◽  
Somchai Jomduang

The objective of this research was to determine the amounts of bioactive compounds and antioxidant activities in each processing step in the production of high anthocyanin powder (HAP) from mulberry fruits to investigate suitable processing methods. For fresh mulberry fruits derived of Chiang Mai varieties, both in-season and off-season fruits had similar amounts of total anthocyanin content (TAC) and total phenolic compounds (TPC). In-season mulberry fruits had the highest potential to be used as a raw material for further study because of high antioxidant activities, large fruit size, and high productivity. Two methods of HAP production were tested. The first method used whole fruit drying with different drying methods included hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). Hot air drying at 50, 60 and 70°C showed a decreased concentration of anthocyanins, which were 60% lower than that of fresh fruits. Vacuum drying at 55 and 75°C could provide high anthocyanin content and was similar to freeze drying, which had 87–97% anthocyanin retention. Vacuum drying at 75°C was most suitable for HAP production because of the short drying time (22.3 ± 0.4 hours), high anthocyanin retention (87.21%), high phenolic compound content, and high antioxidant activities. The second method used fermented and concentrated mulberry juice. This process used the following steps: yeast fermentation to decrease the sugar content, filtration to get rid of solid parts, evaporation to concentrate the solution, drying with different drying methods (vacuum drying and freeze drying), and crushing to powder. Throughout fermentation, filtration, and evaporation, high phenolic compound content and antioxidant activities were observed and 77.29% of anthocyanins were retained. However, these values decreased dramatically after the drying step. Therefore, drying the concentrated solution was not effective for HAP production. Of the processing methods tested, directly drying whole mulberry fruits with VD at 75°C was most suitable for HAP production. This method provided 13.06% ± 0.35 production yield of HAP, contained 13.51±0.08 mg/g DW of total anthocyanins, and 27.47 ± 0.50 mg GAE/g DW of total phenolic compounds. Additionally, the antioxidant activities by DPPH, TRAP, and TEAC assays were 2.91 ± 0.19, 16.22 ± 0.31, and 22.34 ± 0.29 mmol GAE/g DW, respectively.


2020 ◽  
Vol 39 (4) ◽  
pp. 352-359
Author(s):  
Wan-Taek Ju ◽  
Sora Lee ◽  
Heon-Woong Kim ◽  
You-Young Jo ◽  
Hae-Yong Kwon

Asian Berries ◽  
2020 ◽  
pp. 113-122
Author(s):  
Pallav Sengupta ◽  
Sulagna Dutta ◽  
Chee Woon Wang ◽  
Zheng Feei Ma
Keyword(s):  

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