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KMID : 1134820200490050444
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 5 p.444 ~ p.453
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Antioxidant and Anti-Inflammatory Effects of Mulberry (Morus alba) Juice Prepared Using Slow-Speed Masticating Household Juicer
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Park Mi-Hwa
Choi Young-Ju
Kim Mi-Hyang
Kang Hyo-Jung
Kam Min-Young
Jung Kyung-Im
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Abstract
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This study was carried out to investigate the free amino acid content, antioxidant activity, and anti-inflammatory effects of mulberry (Morus alba) juice prepared using slow-speed masticating household juicer. The pH of mulberry juice was 5.23, and the sugar content was 13.66°Brix. The main free amino acids of the juice were aspartic acid (0.79 mg/100 mL), γ-aminobutyric acid (0.75 mg/100 mL), and glutamic acid (0.31 mg/100 mL). The total polyphenol content of the juice was 2.16 mg tannic acid equivalents/mL. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the juice was remarkably increased in a dose-dependent manner (P<0.05), and was about 94.09% at 5% concentration. Superoxide dismutase activity of the juice was 73.81% at 10% concentration. Nitrite scavenging activities of the juice were 123.32%, 86.30%, and 37.29% at pH values 1.2, 3.0, and 6.0, respectively, at 20% concentration. The reactive oxygen species (ROS) level was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells; the ROS level of cells was reduced by 36.43% with mulberry juice at 5% concentration as compared with the LPS-treated group. Mulberry juice reduced the protein expression of inducible nitric oxide synthase, cyclooxygenase, and nuclear factor-κB p65 in a dose-dependent manner. These results suggest that mulberry juice may be used effectively as natural health beverage due to its high antioxidant activity and anti-inflammatory effects.
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KEYWORD
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mulberry (Morus alba L.), juice, slow-speed masticating household juicer, antioxidant, anti-inflammatory
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