Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments

이선호,

doi:10.9721/kjfst.2015.47.5.652

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…Mulberry leaves are rich in various functional components, such as 1-deoxynojirimycin (1-DNJ), γ-amino-butyric acid (GABA), flavonoids, stilbenes, and 2-arylbenzofurans (moracins, MCs), which have anti-hyperglycemic, anti-hypertensive, anti-hyperlipidemic, anti-aging, and antioxidant activities (2,3). The mulberry leaf has recently been suggested as an anti-diabetic ingredient in functional food in Korea (4), where the various food-grade mulberry products include drink powders, herbal teas, pills, and tablets (3,5).…”

Section: Introductionmentioning

confidence: 99%

Isolation, Identification, and Quantification of Tyrosinase and α-Glucosidase Inhibitors from UVC-Irradiated Mulberry (Morus alba L.) Leaves

Jeon¹,

Choi²

2019

pnf

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Methanol extracts from ultraviolet (UV) C-irradiated mulberry leaves (UVC-IML) exhibit stronger tyrosinase and α-glucosidase inhibitory activities than those from unirradiated mulberry leaves. Through a bioassay-guided fractionation and purification process, two oxyresveratrol derivatives, oxyresveratrol (ORT) and 4′-prenyloxyresveratrol (PORT), and six 2-arylbenzofuran derivatives [moracin B (MCB), moracin C (MCC), moracin M (MCM), moracin N (MCN), 6,5′-dimethoxymoracin M (DMMCM), and chalcomoracin (CMC)] were isolated from the methanol extract from UVC-IML. Their chemical structures were determined by UV, mass, and nuclear magnetic resonance spectrometry. ORT and PORT showed potent tyrosinase inhibitory activities with the half maximal inhibitory concentration (IC50) values of 0.57 and 0.90 μM, respectively, and CMC exhibited significant tyrosinase and α-glucosidase inhibitory activity with IC50 values of 5.61 and 6.00 μM, respectively. Levels of these eight compounds were increased significantly following irradiation compared with untreated mulberry leaves; ORTs increased approximately 4 fold and moracins increased 2~16 fold. These data suggest that UVC-IML may represent a promising source of nutraceuticals and cosmeceuticals for prevention of diabetes and skin aging.

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Section: Introductionmentioning

confidence: 99%

Isolation, Identification, and Quantification of Tyrosinase and α-Glucosidase Inhibitors from UVC-Irradiated Mulberry (Morus alba L.) Leaves

Jeon¹,

Choi²

2019

pnf

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“…Q3MG, quercetin-3-O-(6″-O-malonyl)-β-D-glucoside. 6) AG, astragalin. 7) K3MG, kaempferol-3-O-(6″-O-malonyl)-β-D-glucoside.…”

Section: )mentioning

confidence: 99%

Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods

Jeon¹,

Choi²

2019

Korean Journal of Food Preservation

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This study was conducted to determine the phytochemical constituents and organoleptic properties in mulberry (Morus alba L.) leaf teas (MLTs) prepared by various processing methods, viz., roasting, steaming, and fermentation. Phytochemical constituents, such as polyphenols, 1-deoxynojirimycin (DNJ), and γ-aminobutyric acid (GABA), in three different MLTs were quantified by high-performance liquid chromatography. In addition, their organoleptic properties including color, flavor, taste, and overall acceptability were evaluated. Prior to the preparation of MLTs, the three phytochemical constituents of mulberry leaves collected from seven different cultivars and two harvesting seasons were quantified. Of the seven mulberry cultivars examined, Cheongil mulberry leaves harvested in June and September were found to have moderate polyphenol, DNJ, and GABA contents, as compared with the other cultivars. The the roasted mulberry leaf tea (RMLT) was found to have the highest content of total phenolics (2,714.7 mg/100 g), while the steamed mulberry leaf tea (SMLT) and fermented mulberry leaf tea (FMLT) had the highest contents of DNJ (125.6 mg/100 g) and GABA (245.8 mg/100 g), respectively. The scores of color, flavor, taste, and overall acceptability of RMLT were significantly higher than those of SMLT and FMLT, which had a peculiar color, flavor, and taste. Thus, each of roasted, steamed and fermented MLTs has characteristic phytochemical constituents and organoleptic property, because of which they need to be further developed each suitable processing method.

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Morus alba L.

Ayaz

Ullah²,

Sadiq³

et al. 2023

Himalayan Fruits and Berries

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Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments

Cited by 3 publications

References 16 publications

Isolation, Identification, and Quantification of Tyrosinase and α-Glucosidase Inhibitors from UVC-Irradiated Mulberry (Morus alba L.) Leaves

Isolation, Identification, and Quantification of Tyrosinase and α-Glucosidase Inhibitors from UVC-Irradiated Mulberry (Morus alba L.) Leaves

Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods

Morus alba L.

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