Red mulberry fruit aqueous extract and silk proteins accelerate acute ethanol metabolism and promote the anti‑oxidant enzyme systems in rats

Abstract

Red mulberry (Morus alba) fruit is rich in anthocyanins, and mulberry leaves are used by silk worms to make silk protein. We determined that the water and ethanol extract of mulberry fruit and silk amino acids accelerated ethanol degradation and suppressed temporal cognitive dysfunction in acute alcohol administered rats. The mechanism was explored in rats with acute oral administration of silk protein and mulberry fruit extracts. Rats were given 0.3 g of dextrin (control) and water extract (WMB) and ethanol extract of mulberry (EMB), silk protein hydrolysates (SKA), and a commercial product (positive‑control) based on body weight. After 30 min, rats were administered 3 g ethanol/kg body weight and serum ethanol and acetaldehyde levels were measured. After 3 h movements were measured with a video tracking system and at 5 h cognitive function was measured by Y maze test. WMB contain much higher rutin, luteolin and quercetins than EMB. In SKA rats, serum alcohol concentrations slowly increased until 60 min, but were markedly elevated until 120 min. However, WMB rats exhibited rapidly increased serum alcohol levels until 60 min and showed the lowest peak of serum alcohol levels, indicating the highest degradation of alcohol. The patterns of serum acetaldehyde levels were similar to those of serum ethanol levels but WMB was more effective for reducing serum acetaldehyde levels than serum ethanol levels. WMB was most effective for increasing mRNA expression of alcohol dehydrogenase and acetaldehyde dehydrogenase. WMB and SKA decreased lipid peroxides by increasing activities of SOD and GSH‑Px in the liver and they also reduced pro‑inflammatory cytokines such as tumor necrosis factor‑α and interleukin‑6. WMB and SKA exerted better anti‑oxidant effects than the positive‑control. WMB containing higher flavonoids reduced pro‑inflammatory cytokines better than SKA. In conclusions, both WMB and SKA might reduce acute alcohol‑induced hangover and liver and brain damage by lowering serum alcohol and acetaldehyde levels.

A mixture of mulberry and silk amino acids protected against D‑galactosamine induced acute liver damage by attenuating oxidative stress and inflammation in HepG2 cells and rats

“…Mulberry extract may act as an antioxidant to reduce oxidative stress and improve inflammation as shown in other studies (6)(7)(8). Silk amino acids have been reported to improve glucose metabolism by increasing insulin secretion and pancreatic β-cell mass, even in type 1 diabetes (21,22), suggesting that they have the potential to improve the recovery of damaged cells.…”

“…Silk amino acids are derived from the hydrolysis of cocoons from the silkworm Bombyx mori. Silk amino acids contain 75% fibroin and 25% sericin, and intake of silk amino acids, including sericin hydrolysate, has been shown to exert protection against alcohol-induced liver damage by accelerating alcohol elimination through urine directly, which enhanced the oxidation rate in the liver (8,16). Thus, silk amino acid intake reduces ethanol concentration in the liver and in circulation and may therefore reduce liver damage; however, it may not ameliorate liver damage induced by other toxins besides ethanol.…”

“…Mulberry water extracts have been reported to contain anthocyanins such as cyanidin-3-glucoside as well as flavonoids such as rutin, quercetin, and luteolin (8); therefore, they can act as antioxidants. Mulberry water extracts have been demonstrated to protect against ethanol-induced liver disease by reducing inflammation and inhibiting lipogenesis in the liver (8,17). In addition, mulberry water extracts have been shown to ameliorate obesity or CCL 4 -induced liver damage by decreasing lipid peroxidation and inhibiting proinflammatory gene expression (2,13).…”

“…The amelioration of liver damage is mainly associated with reduction of oxidative stress and inflammation via changes in the gut microbiota (4,6). Silk amino acids have been shown to have anti-inflammatory activities and to accelerate the removal of toxins such as alcohol and acetaldehyde (8). Thus, both mulberry extracts and silk amino acids protect against acute liver damage caused by toxins and they may alleviate acute liver damage additively or synergistically.…”

Dipeptide YA is Responsible for the Positive Effect of Oyster Hydrolysates on Alcohol Metabolism in Single Ethanol Binge Rodent Models

“…OH has antioxidant and anti-inflammatory activity [ 17 , 18 ]. Amino acids enhance the activity of alcohol-metabolizing enzymes and reduce acute alcohol hangovers [ 19 , 20 ]. The β-thymosin peptide derived from oyster shows anti-inflammatory activity, inhibiting nitric oxide (NO) and prostaglandin E2 (PGE2) production and pro-inflammatory cytokine expression in LPS-induced RAW264.7 cells [ 21 ].…”