Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes

Abstract

This study investigated the hypoglycemic effects of mulberry leaf (M), green tea (G), and a mixture of mulberry leaf and green tea (MG) in rats with streptozotocin-induced diabetes. Male Sprague-Dawley rats were divided into the non-diabetic (N) and diabetic groups. The experimental animals were divided into four groups and fed the following for four weeks: a normal diet (N), the STZ+normal diet (STZ), the STZ+5% mulberry leaf (STZ-M), STZ+5% green tea (STZ-G), and the STZ+5% mixture of mulberry leaf and green tea (STZ-MG). The whole blood glucose level of the STZ-M, STZ-G and STZ-MG groups significantly decreased compared to the STZ group two weeks later. The serum glucose and fructosamine, and urine glucose levels in the STZ-M, STZ-G and STZ-MG groups were lower than in the STZ group. The levels of serum insulin were higher in the STZ-M, STZ-G and STZ-MG groups than in the STZ group. However, serum glucose, fructosamine and insulin levels, and urine glucose levels were not significantly different among the STZ-M, STZ-G and STZ-MG groups. These results indicate that mulberry leaf, green tea, and their mixture help prevent or attenuate the progression of diabetes in rats with STZ-induced diabetes.

Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

“…Some studies have reported that the anthocyanin content of mulberry leaves can influence their anti‐diabetic effects (Lee & Hong, 2010). Son et al (2014) reported that mulberry leaves had higher α‐glucosidase inhibitory effects than green tea leaves. Different thermal treatments of mulberry leaves had varied effects.…”

“…Most previous studies have reported that mulberry leaves have good anti-type II diabetic effects exerted by 1-deoxynojirimycin, 1,4-dideoxy-1,4-imino -D-arabinitol, and 1,4-dideoxy-1,4-imino-D-ribitol compounds that function as α-glycosidase inhibitors with hypoglycemic activities(Kojima et al, 2010). Some studies have reported that the anthocyanin content of mulberry leaves can influence their anti-diabetic effects(Lee & Hong, 2010) Son et al (2014). reported that mulberry leaves had higher α-glucosidase inhibitory effects than green tea leaves.…”

Protective Effects on Neuronal SH-SY5Y Cells and Antioxidant Activity of Enzymatic Hydrolyzate from Silkworms Fed the Leaves of Cudrania tricuspidata

“…The silkworm has been used as a functional material in the food industry because it has been reported to have various functions such as hepatoprotective effects [13], blood sugar improvement effects [14], gut microbiota composition modulation [15], and antioxidant activity [16]. Mulberry leaves are rich in nutrients and contain high levels of various bioactive substances such as polyphenols and flavonoids [17,18]. The nutritional and functional components of mulberry leaves significantly affect silkworm growth and quality [19].…”

Effects of Hydrolysates from Silkworms Fed Cudrania tricuspidata Leaves on Improvement of Memory in Rats with Impaired Memory Induced by Scopolamine

“…Morus alba (commonly known as white mulberry) belongs to the family Moraceae, and the mulberry leaves are commonly known to serve as food for silkworms. These leaves are rich in nutrients such as proteins, vitamins, and minerals, contain a large amount of dietary fiber, and have a high content of various bioactive substances such as flavones, steroids, and triterpenes [27,28]. In addition, the nutritional and functional components of mulberry leaves have very important effects on the growth and quality of silkworms [29].…”