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KMID : 1134820220510070633
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 7 p.633 ~ p.639
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Inhibitory Effect of Mulberry Root Bark Extract and Its Derived Compounds on Cholesterol Regulation, Inflammation, and Platelet Aggregation
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Kim Yeon-Ji
Kim Kyung-Ho
Kweon Hae-Yong
Kim Hyun-Bok
Lee Ji-Hae
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Abstract
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Vascular abnormalities are a major risk factor in heart disease and have a high mortality rate. The mortality rate of heart disease is increasing every year due to lifestyle changes and the extension of lifespans. Therefore, the development of functional materials for the prevention of heart disease is required. In this study, the effect of mulberry root bark extracts and their compounds (resveratrol, oxyresveratrol, mulberroside A, morusin) on vascular health were investigated. The 100% ethanol extract of mulberry root bark resulted in the highest inhibition of cholesterol synthesis (-95%, P<0.05 vs. control), anti-inflammatory effects [-83%, P<0.05 vs. lipopolysaccharide (LPS) induced cell], and inhibition of platelet aggregation (-97%, P<0.05 vs. control). Stilbene chemicals, resveratrol and oxyresveratrol were highly effective in inhibiting platelet aggregation (-95% in both, P<0.05 vs. control). Morusin restored the secretion of nitric oxide and tumor necrosis factor-α to normal cell levels in LPS-induced Raw 264.7 cells. In conclusion, mulberry root bark and its compounds effectively suppressed cholesterol biosynthesis, inflammation, and platelet aggregation. Therefore, the 100% ethanol extract of mulberry root bark and its compounds could find application as functional food materials to promote vascular health and prevent atherosclerosis.
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KEYWORD
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mulberry root bark, cholesterol, vascular disease, oxyresveratrol, morusin
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