Evaluation of Biological Activity and Analysis of Functional Constituents from Different Parts of Mulberry (Morus alba L.) Tree

뽕나무(Morus alba L.) 부위별 생리활성 측정 및 기능성 물질 분석

  • Choi, Sang Won (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee, Yu Jin (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Ha, Se Bee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Jeon, Young Hee (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee, Dong Hee (Department of Food Science and Nutrition, Catholic University of Daegu)
  • 최상원 (대구가톨릭대학교 식품영양학과) ;
  • 이유진 (대구가톨릭대학교 식품영양학과) ;
  • 하세비 (대구가톨릭대학교 식품영양학과) ;
  • 전영희 (대구가톨릭대학교 식품영양학과) ;
  • 이동희 (대구가톨릭대학교 식품영양학과)
  • Received : 2015.01.13
  • Accepted : 2015.04.22
  • Published : 2015.06.30


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.


Supported by : 산업통상자원부


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