Interrelation of cholesterol-lowering, antioxidant activity and DNA damage protection to the different solvent extracts of mulberry (Morus alba L.)
Jing Liu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYan Yu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYiping Zhao
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorLiangyu Jiang
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYou Zhou
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorCorresponding Author
Dejian Huang
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
Correspondence
Dejian Huang, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Email: [email protected]
Li Xu, State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing 400716, China.
Email: [email protected].
Search for more papers by this authorCorresponding Author
Li Xu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Correspondence
Dejian Huang, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Email: [email protected]
Li Xu, State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing 400716, China.
Email: [email protected].
Search for more papers by this authorJing Liu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYan Yu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYiping Zhao
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorLiangyu Jiang
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorYou Zhou
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Search for more papers by this authorCorresponding Author
Dejian Huang
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
Correspondence
Dejian Huang, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Email: [email protected]
Li Xu, State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing 400716, China.
Email: [email protected].
Search for more papers by this authorCorresponding Author
Li Xu
State Key Laboratory of Silkworm Genome Biology, College of Biotechnology, Southwest University, Chongqing, China
Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing, China
Correspondence
Dejian Huang, Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
Email: [email protected]
Li Xu, State Key Laboratory of Silkworm Genome Biology, Key Laboratory of Sericultural Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, College of Biotechnology, Southwest University, Chongqing 400716, China.
Email: [email protected].
Search for more papers by this authorAbstract
Relationships among the cholesterol-lowering, antioxidant, and DNA damage protection activity of four solvent extracts from the Morus alba L. (Cultivar Hongguo 2) fruits, leaves, and twigs were investigated. The petroleum ether extract of fruit (FPE) had the highest amount of total flavonoids, cholesterol-lowering activity, and better DPPH radical scavenging capacity. The ethyl acetate extract of fruit (FEE) had the highest antioxidant activity. The petroleum ether extract of the leaf (LPE), fruit (FPE), and ethyl acetate extract of twig (TEE) had strong inhibiting lipid oxidation activity (ILOA) and DNA damage protection potential, accompanied with high total phenols and flavonoids content. It suggested that polyphenol contents, flavonoid contents, or both to Hongguo 2 were positively correlated with the three biological activities, moreover, the low polarity extracts of the high ILOA could improve the cholesterol-lowering activity or DNA damage protection potential through the synergism among different polyphenolic and flavonoids compounds.
Practical applications
All the results indicate that the medium and low polarity substances of Hongguo 2 are good sources of natural anti-hypercholesterolemia, antioxidants, and DNA damage protection deserved further investigation and process to functional food. The petroleum ether extract of the fruit (FPE) had both high cholesterol-lowering and DNA damage protection activity that could serve as potential Chinese patent medicine in a trial to alleviate the adverse effects of hypercholesterolemic individuals. The petroleum ether extract of the leaf, fruit, and ethyl acetate extract of twig with strong DNA damage protection potential and rich phenols and flavonoids could be a functional food to prevent genetic damage. The fruit ethyl acetate extract with high antioxidant activity could be a natural anti-aging ingredient to apply to antioxidation health products.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Supporting Information
| Filename | Description |
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| jfpp14891-sup-0001-FigS1.tifTIFF image, 4.5 MB | Fig S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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