• The Korea Journal of Herbology
• /
• v.30 no.3
• /
• pp.25-34
• /
• 2015

Objectives : This study was performed to investigate the efficacy and safety of the Mulberry Extract Complex in a placebo-controlled randomized clinical trial and animal study on degenerative arthritis. Methods : Animal study: Mulberry Extract Complex is composed of extracts of mulberry (Morus alba L.) fruit, mulberry leaves and black beans (Glycine max (L.) Merr.). To evaluate the serum level of interleukin-2, interferon-$\gamma$, and prostaglandin E2, an animal model of degenerative arthritis induced by monosodium iodoacetate was employed. Clinical study: The efficacy index (VAS, K-WOMAC) was compared among patients with symptoms of degenerative arthritis before and after Mulberry Extract Complex ingestion as well as the one in groups. Evaluations of the improvement by the subjects and by doctor assessment were also performed. Results : Animal study: Mulberry Extract Complex reduced the serum level of interferon-$\gamma$ and prostaglandin E2 in an animal model with degenerative arthritis. Clinical study: The VAS change showed statistical significance in the experimental groups after 4 weeks (PP set) and 8 weeks (ITT set) of ingestion. When the K-WOMAC was analyzed using a modified ITT set to determine the effectiveness, statistically significant results were obtained in the fields of pain & symptom within the Mulberry Extract Complex group as well as between the Mulberry Extract Complex and placebo groups after 8 weeks of ingestion. Results from the improvement evaluation by subjects and the assessment of improvement by doctors showed statistical significance in the experimental groups (PP set) after 8 weeks. Conclusions : Mulberry Extract Complex could be useful for the improvement of various symptoms of degenerative arthritis based on its anti-inflammatory activity and its reduction of VAS and K-WOMAC pain scores.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.7 no.1
• /
• pp.1-4
• /
• 2003

Sericulture is a traditional agro-industry, which involves mulberry cultivation and silkworm rearing, has made great contributes to the human civilization. With the development of national economy and modem technology, mulberry and silkworm are being used to develop products with functionality besides the traditional cocoon production in China. In this paper, we brief the current developing situation of sericultural byproducts with functionality in the following aspects. (1) Functional products from silkworm larvae: silkworm powder, white muscardine silkworm, isolation and purification of anti-bacterial proteins from the larvae and production of medically valuable substances by Bombyx mori nuclear polyhedrosis virus (BmNPV) vector. (2) Utilization of silkworm feces: for pillow and for isolation of chlorophyll etc. (3) Production of valuable Chinese traditional medicine like Cordyceps sinensis with pupae, functional utilization of pupa protein and chitin. (4) Silk as additives to cosmetics, silk food and medical materials. (5) Functional utilization of mulberry: cultivation of edible fungus on mulberry shoots as medium, mulberry fruit drinks, mulberry tea, etc. The prospect of sericultural byproduct industry in China is also discussed.

• Current Research on Agriculture and Life Sciences
• /
• v.32 no.2
• /
• pp.67-73
• /
• 2014

Mulberry fruits were semi-dried using hot air ($60-100^{\circ}C$) or cool air ($20-40^{\circ}C$), and the effects of the drying temperature and processing time on the quality of the final dried mulberry fruits were investigated. Response surface methodology was employed to establish a statistical model and predict the conditions resulting in minimal loss of the total phenolic content (TPC) and ascorbic acid. Thus, using overlapped contour plots, the optimal conditions for producing semi-dried mulberry fruits, which reduced the moisture residue to 45% and minimized the nutrient losses of TPC and ascorbic acid, were determined for the hot-air process ($60.7^{\circ}C$ for 5.4 h) and cool-air process ($34.8^{\circ}C$ for 23.3 h). Plus, a higher drying temperature was found to lead to a faster loss of moisture and ascorbic acid, while the TPC was significantly decreased in the cool-air dried mulberry fruits due to the higher activity of polyphenol oxidase between 30 and $40^{\circ}C$.

• Journal of Sericultural and Entomological Science
• /
• v.47 no.2
• /
• pp.93-98
• /
• 2005

The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser). Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated with minium L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol (ascorbic acid equivalents). The highest stage of antioxidant capacity (3587.6 nmol) was opening stage of five leaves in spring. Especially, antioxidant capacity of mulberry leave collected from In-je region was high than that of other regions. No. 7 mulberry leave showed the strongest antioxidant capacity (6184.9 nmol) at opening stage of five leaves in spring. Also, fluit growing condition including fruit size and yield was good, too. Therefore, No. 7 mulberry three from In-je region, possessed not only high antioxidant capacity but also considerable fruit quality, was selected as potent resource for mulberry breeding and functional material development.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.629-636
• /
• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• Journal of the Korean Home Economics Association
• /
• v.49 no.10
• /
• pp.29-37
• /
• 2011

The principal objective of this study was to evaluate the consumption patterns, the importance of product properties, and the satisfaction levels of blackberry and mulberry fruit beverage products(BMBPs) in the Jeonbuk area, Korea. Self-administered questionnaires were collected from 294 customers(male 40.8%, female 59.2%) residing at Jeonju in Jeonbuk area. Descriptive and comparative statistical analyses were completed using SPSS PC program(version 19.0). Approximately, 61.6% of participants consumed BMBPs 1-2times a year. Only 1.7% of participants consumed BMBPs everyday. The main information source about BMBPs was 'families/friends'. About 58.8% of participants responded that the main reason for purchasing BMBPs was 'for health'. The result indicated the overall importance level(3.94) was higher than the satisfaction level(3.41)(p < .001). The importance and satisfaction levels of the older group (50's) were significantly higher than the levels of younger group(20-30's)(p < .01 ; p < .05). According to the IPA(Importance-Performance Anslysis), 'price' and 'credibility' of companies were the most important properties that had to be changed as soon as possible to increase satisfaction with BMBPs. Therefore, to increase BMBPs'-consumption, quality improvements on these products through cooperation between BMBPscompanies, the regional government, and research institutions are necessary.

• Journal of Sericultural and Entomological Science
• /
• v.47 no.2
• /
• pp.51-55
• /
• 2005

Resveratrol is naturally occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to develope a reliable high performance liquid chromatographic (HPLC) method for the quantitative determination of trans-resveratrol in mulberry fruit. Samples were extracted in 80% MeOH and filtered with $0.45{\mu}m$ syringe filter. The transresveratrol was separated Waters $C_{18}$ column, using a mobile phase containing 0.025% trifluroacetic acid in 5% acetonitril and 0.035% trifluroacetic acid in 50% acetonitril, detected by photodiode array detector (PDA) at 254 nm and the flow rate was 1ml/min. Under this analytical condition, the mean content of mulberry fruits (fifty varieties) was $777.3{\pm}585.9ppm$. Among the tested samples, 'Mansaengbaekpinosang (II)' was the highest level in 3450.6 ppm. However four accessions including 'Gukbu', 'Sabangso (I)', 'Simseol' and yield mulberry fruit were not able to detected. Eight suitable varieties selected for the production of fruit were 'Jeolgokchosaeng (Chungbuk)' 777.8 ppm, 'Dangsang 7' 771.1 ppm, 'Jangsosang' 133.9 ppm, 'Susungppong' 31.1 ppm, 'Suwonnosang' 639.7 ppm, 'Palcheongsipyung' 1475.9 ppm, 'Kangsun' 864.0 ppm, and 'Jukcheonchosaeng' 1458.5 ppm. 'Daesungppong' which was the first authorized variety for the production of mulberry fruit was 1236.7 ppm. In conclusion, these results suggest that mulberry including fruit and leaf may a good new resource for resveratrol production.

• Biomedical Science Letters
• /
• v.17 no.1
• /
• pp.55-60
• /
• 2011

Skin is a physical barrier against diverse injury and damages. Exposure to ultraviolet (UV) radiation causes detrimental skin injuries such as inflammation and cell death. The value of natural pigments could be applied to many usages including cosmetics. This study was conducted to examine the protective effect of natural pigments extracted from mulberry, balsam pear, purple-colored sweet potato, pehmannia root, gardenia fruit, and black rice against UV-induced cell death in HaCaT cells, human keratinocyte cell lines. In the present study, the exposure of 50 mJ/$cm^2$ UV-B for 24 hr induced cell death in HaCaT cells, which was prevented by the pretreatment of extracts of mulberry, balsam pear, purple-colored sweet potato, rehmannia root, gardenia fruit, and black rice. In addition, the exposure of 50 mJ/$cm^2$ UV-B for 24 hr also increased lipid peroxide (LPO) formation, compared to control in HaCaT cells, which was prevented by the pretreatment of extracts of mulberry, balsam pear, purple-colored sweet potato, rehmannia root, gardenia fruit, and black rice. In conclusion, the extracts of mulberry, balsam pear, purple-colored sweet potato, rehmannia root, gardenia fruit, and black rice prevented the UV-B-induced cell apoptosis via the inhibition of oxidative stress in HaCaT cells.

• Journal of Sericultural and Entomological Science
• /
• v.51 no.1
• /
• pp.56-62
• /
• 2013

We bred new mulberry cultivar through local adaptability test, which was registered as a new cultivar for fruit production. Local adaptability test had been carried out at three places(Suwon, Chuncheon and Jinju) for four years since 2003. This is tetraploidy variety belonging to (Morus Lhou(Ser.) Koidz.) made by colchicine treatment on growing point of winter buds. Daejappong was high yielding in productivity by 3% compared to control cultivar "Chungilppong" for two years.The sugar contents of Daejappong was higher than that of control cultivar 'Chungilppong(Morus alba L.)'. It is adaptable to every where except the places where cold damage and sclerotic disease happen frequently.

• Culinary science and hospitality research
• /
• v.19 no.2
• /
• pp.40-51
• /
• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.