International Journal of Industrial Entomology and Biomaterials

Korean Society of Sericultural Science (한국잠사학회)
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Characterization of DNJ production for large-scale fermentation of mulberry leaf

  • Kwon, O-Chul (Sericultural & Apicultural Materials Division, National Academy of Agricultural Science, RDA) ;
  • Ju, Wan-Taek (Sericultural & Apicultural Materials Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Hyun-Bok (Sericultural & Apicultural Materials Division, National Academy of Agricultural Science, RDA) ;
  • Sung, Gyoo-Byung (Sericultural & Apicultural Materials Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Yong-Soon (Sericultural & Apicultural Materials Division, National Academy of Agricultural Science, RDA)
  • Received : 2017.12.12
  • Accepted : 2017.12.15
  • Published : 2017.12.31
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Abstract

Mulberry leaves containing 1-deoxynojirimycin (DNJ) known to be a strong inhibitory effect for ${\alpha}-glucosidase$. Thus, DNJ has been recognized as a potentially important source for prevent or treat hyperglycemia. More effective method for the DNJ high-production is needed because DNJ content of natural mulberry leaf are as low as 0.1%. Many researchers have studied for the DNJ high-production in mulberry leaves such as the harvest season, fermentation using microorganisms, optimal culture conditions, and optimal extraction conditions. In order to provide for useful data that is anticipated at the level of industrial scale, we investigated ${\alpha}-glucosidase$ inhibitory activity, pH value and DNJ content in large-scale based on the optimal culture conditions for mulberry leaf fermentation of small-scale in our previous study. The ${\alpha}-glucosidase$ inhibitory activity, pH value, and DNJ content in this study were measured from the mulberry leaf fermentation broth for 7 days. During mulberry leaf fermentation, the ${\alpha}-glucosidase$ inhibitory activity and DNJ content was increased until 2 to 4 days, but after 4 day was decreased. The pH value showed a decreasing trend up to 2 day, and little changes in 2 to 4 days. However, the pH was started to increase after 4 days.

Keywords

References

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