Article
Horticulture
Ivona Enescu Mazilu, Loredana Elena Vijan, Sina Cosmulescu
Summary: This study aimed to investigate the variation of antioxidant activity and specific components in chokeberry pomace from different cultivars and harvest times. The results showed that the pomace contained abundant antioxidant compounds, which can be utilized to develop innovative foods.
Article
Plant Sciences
Lingrong Wen, Ting Zhou, Yueming Jiang, Liang Gong, Bao Yang
Summary: The study identified four prenylated phenolics in mulberry leaf, with moracin N demonstrating good neuroprotective activity by inhibiting oxidative stress through multiple mechanisms and enhancing antioxidant defense and regulation of iron death.
Article
Food Science & Technology
Zhiyu Sun, Yongbin Zhou, Wenxu Zhu, You Yin
Summary: This study systematically investigated the physicochemical properties and antioxidant activity of four mulberry genotypes cultivated in China's semi-arid sandy regions. The study found significant differences in quality and content among the mulberry genotypes, with Shensang 1 showing the highest antioxidant activity and Ji'an containing the most minerals and chlorogenic acid. The findings can support the widespread cultivation of mulberries and promote the development of the mulberry industry.
Article
Biochemistry & Molecular Biology
Jan Stefaniak, Barbara Lata
Summary: The study assessed the enzymatic and non-enzymatic antioxidant status of kiwiberry leaves under different N regimes in two cultivars, showing significant fluctuations in enzymatic antioxidant activity and slight increases in total phenolic content. Two peaks of TEAC increase were observed at the start and end of the growing season, with a negative correlation between leaf N content and ABTS and FRAP tests.
Article
Microbiology
Bing Wang, Hailing Luo
Summary: The study revealed that replacing alfalfa silage with mulberry leaf silage improved the antioxidant capacity and immune function of lambs, while also altering the diversity and composition of the rumen microbiota. The modified rumen microbial community by mulberry leaf silage was associated with enhanced antioxidant capacity and immunomodulatory effects in lambs.
Article
Biochemistry & Molecular Biology
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, Dan-Dan Zhou, Si-Yu Huang, Ren-You Gan, Hua-Bin Li
Summary: This paper explores the production of two novel kombucha beverages with bamboo leaf or mulberry leaf, and compares the effects of fermentation with or without leaf residues on the antioxidant properties of kombucha. The results show that both types of kombucha have high antioxidant capacities, while kombucha fermented with bamboo leaf residues significantly enhances its antioxidant capabilities, total phenolic content, concentrations of some compounds, and sensory acceptability. Fermentation with leaf residues has no significant effect on mulberry leaf kombucha.
Article
Biochemistry & Molecular Biology
Huaqi Gao, Meimei Guo, Liqin Wang, Cui Sun, Lingxia Huang
Summary: This study analyzed the qualitative composition of free and bound phenolics in six varieties of mulberry seeds and found that mulberry seeds have abundant phenolic compounds. The study also revealed a correlation between phenolic content and antioxidant capacity, with higher content of free phenolics in mulberry seeds. This research provides a theoretical basis for the utilization of mulberry seeds.
Article
Plant Sciences
Hyun-Bok Kim, Suji Ryu, Jong-Suep Baek
Summary: The aim of this study is to compare the functions of the physiologically active compounds in different cultivars of mulberry leaves, and to confirm the changes with hot-melt extrusion. The results showed that the contents of active components and antioxidant activity of mulberry leaves vary with cultivars, and the application of HME technology can improve the biological activities of mulberry leaves.
Article
Biochemistry & Molecular Biology
Teng-Gen Hu, Hong Wu, Yuan-shan Yu, Yu-Juan Xu, Er-Na Li, Sen-Tai Liao, Peng Wen, Yu-Xiao Zou
Summary: This study purified a oligosaccharide fraction from the enzymatic hydrolysate of mulberry leaf polysaccharides and characterized its structure and properties. The results showed that the oligosaccharide could pass through the digestive system without degradation and promote the growth of beneficial gut bacteria, indicating its potential as a prebiotic for gut health regulation.
Article
Chemistry, Applied
Kunhua Wang, Wenxin Ren, Xiaoran Jia, Ying Xing, Youte Wang, Jun Wang, Huaide Xu
Summary: Reducing waste and controlling fruit quality is a challenge for retailers and processors. This study investigated the effects of fruit density on physicochemical properties, phenolics content, volatile compounds, and cellular structure of white mulberry. The results provide valuable information for retailers and processors to better understand the quality of white mulberry.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Chongzhen Sun, Yangwei Shan, Xin Tang, Duo Han, Xiyang Wu, Hui Wu, Marzieh Hosseininezhad
Summary: Limited hydrolysis of mulberry leaf protein (MLP) can enhance its antioxidant activity, with significant increases in total sugar and total phenol content in the hydrolysates. Among the enzymes tested, MLP hydrolysates prepared with neutrase, alcalase, and protamex showed more preferable results.
FOOD SCIENCE & NUTRITION
(2021)
Article
Plant Sciences
Mirela Uzelac, Barbara Sladonja, Ivana Sola, Slavica Dudas, Josipa Bilic, Ibukun M. Famuyide, Lyndy J. McGaw, Jacobus N. Eloff, Maja Mikulic-Petkovsek, Danijela Poljuha
Summary: Black locust, an invasive tree in Europe, has a rich composition of phenolic compounds with potential pharmaceutical use. The study conducted LC-MS screening of black locust from Croatia and found that the leaves had higher levels of total phenolics, flavonoids, and antioxidant capacity compared to the flowers. Ethanol extracts showed higher levels of total phenolics and non-flavonoids. A total of 64 compounds were identified, with flavonols and hydroxycinnamic acid derivatives being the most commonly represented. The extracts exhibited promising quorum sensing, biofilm prevention, and eradicating capacity.
Article
Food Science & Technology
Jie Hu, Annadurai Vinothkanna, Meng Wu, John-Nelson Ekumah, Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Yongkun Ma
Summary: The fermentation process with Lactiplantibacillus plantarum and Saccharomyces cerevisiae led to a reduction in anthocyanins, polyphenols, flavonoids, and antioxidant capacity in mulberry wine. The combination of LAB and yeast influenced various aspects of the wine's quality, enhancing its aroma, taste, and phenolic profiles, despite the decrease in certain constituents.
FOOD SCIENCE & NUTRITION
(2021)
Article
Multidisciplinary Sciences
Teng-da Yang, Yu-long Chen, Fan-kun Zeng, Ming-qiang Ye, Ling Wang, Zheng Luo, Ying-wei Qi, Fei-ping Chen
Summary: The effects of two kinds of modified atmosphere packaging on the storage quality of fresh mulberry leaf vegetable were evaluated. The results showed that a packaging with moderate gas permeability can maintain nutrition and inhibit lignification.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Multidisciplinary
Zhenjiang Wang, Cuiming Tang, Gengsheng Xiao, Fanwei Dai, Sen Lin, Zhiyi Li, Guoqing Luo
Summary: Mulberry leaves contain a variety of beneficial phenolic substances with significant antioxidant activities, and the changguosang cultivar from Taiwan has the highest content of phenolic compounds and antioxidant activity among the 23 cultivars examined.