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KMID : 1134820180470100995
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 10 p.995 ~ p.1005
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Antioxidant and Anti-Inflammatory Effects of Mulberry (Morus alba L.) Fermented Liquid in LPS-Induced RAW 264.7 Cells
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Choi Young-Ju
Park Mi-Hwa
Kim Mi-Hyang
Jung Kyong-Im
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Abstract
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Mulberry (Morus alba L., oddi) is one of the most popular functional foods with many physiological ingredients. The purpose of this study was to investigate the free amino acid content, antioxidant, nitrite scavenging activity, alcohol metabolism effects, and anti-inflammatory effects of mulberry fermented liquid (MFL). The pH of MFL was 3.09 and sugar content was 54.16°Brix. The main free amino acids of MFL were phosphoserine and γ- aminobutyric acid. The total phenol content of MFL was 2.67 mg tannic acid equivalents/mL. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of MFL was increased in a dose-dependent manner (P<0.05), which was 99.14% at 5% concentration. Superoxide dismutase activity of MFL was 85.07% at 10% concentration. Influences of MFL on alcohol metabolizing activity were determined by measuring the generation of reduced nicotinamide adenine dinucleotide by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of MFL were 160.08% and 148.70% at 10% concentration, respectively. Nitric scavenging activities of MFL were 78.72%, 62.71%, and 42.86% at pH values of 1.2, 3.0, and 6.0 at 20% concentration, respectively. Moreover, MFL decreased the levels of radical oxygen species production and pro-inflammatory cytokine, such as interleukin-1β in lipopolysaccharide-stimulated RAW 264.7 cells. These results suggest that mulberry fermented liquid may have the potential to be a source for natural health products.
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KEYWORD
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mulberry (Morus alba L.), fermentation, alcohol dehydrogenase, antioxidant, anti-inflammatory
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