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KMID : 1007520130220051443
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Food Science and Biotechnology
2013 Volume.22 No. 5 p.1443 ~ p.1447
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Chemical Profiles and Hypoglycemic Activities of Mulberry Leaf Extracts Vary with Ethanol Concentration
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Kim Ji-Yeon
Chung Hye-In
Jung Kyeong-Ok
Wee Ji-Hyang
Kwon O-Ran
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Abstract
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Five mulberry leaf extracts (water, 25, 50, 75, and 100% EtOH) were characterized for in vitro hypoglycemic activity and chemical profiles. According to chemical profiles obtained from 15Tesla Fourier transform ion cyclotron resonance mass spectrometry, water extracts contained more 1-deoxynojirimycin (DNJ) and fewer phytochemicals than other extracts. However, water extracts showed the highest inhibitory activity of glucose uptake. The degree of inhibition of α-glucosidase activity was similar for all extracts. The effect of mulberry leaf extracts on the glucose metabolism may be attributed to additional or cooperative effects of DNJ with other phytochemical compounds.
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KEYWORD
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mulberry leaf, α-glucosidase, glucose uptake, 1-deoxynojirimycin, chemical profile
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