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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(5): 444-453

Published online May 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant and Anti-Inflammatory Effects of Mulberry (Morus alba) Juice Prepared Using Slow-Speed Masticating Household Juicer

Mi Hwa Park, Young Ju Choi, Mihyang Kim, Hyo Jung Kang, Min Young Kam, and Kyung Im Jung

Department of Food and Nutrition, College of Medical Life Sciences, Silla University

Abstract

This study was carried out to investigate the free amino acid content, antioxidant activity, and anti-inflammatory effects of mulberry (Morus alba) juice prepared using slow-speed masticating household juicer. The pH of mulberry juice was 5.23, and the sugar content was 13.66°Brix. The main free amino acids of the juice were aspartic acid (0.79 mg/100 mL), γ-aminobutyric acid (0.75 mg/100 mL), and glutamic acid (0.31 mg/100 mL). The total polyphenol content of the juice was 2.16 mg tannic acid equivalents/mL. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the juice was remarkably increased in a dose-dependent manner (P<0.05), and was about 94.09% at 5% concentration. Superoxide dismutase activity of the juice was 73.81% at 10% concentration. Nitrite scavenging activities of the juice were 123.32%, 86.30%, and 37.29% at pH values 1.2, 3.0, and 6.0, respectively, at 20% concentration. The reactive oxygen species (ROS) level was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells; the ROS level of cells was reduced by 36.43% with mulberry juice at 5% concentration as compared with the LPS-treated group. Mulberry juice reduced the protein expression of inducible nitric oxide synthase, cyclooxygenase, and nuclear factor-κB p65 in a dose-dependent manner. These results suggest that mulberry juice may be used effectively as natural health beverage due to its high antioxidant activity and anti-inflammatory effects.

Keywords: mulberry (Morus alba L.), juice, slow-speed masticating household juicer, antioxidant, anti-inflammatory

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(5): 444-453

Published online May 31, 2020

Copyright © The Korean Society of Food Science and Nutrition.

저속압착방식으로 착즙한 오디주스의 항산화 및 항염증 효과

Antioxidant and Anti-Inflammatory Effects of Mulberry (Morus alba) Juice Prepared Using Slow-Speed Masticating Household Juicer

Mi Hwa Park, Young Ju Choi, Mihyang Kim, Hyo Jung Kang, Min Young Kam, and Kyung Im Jung

Department of Food and Nutrition, College of Medical Life Sciences, Silla University

Abstract

This study was carried out to investigate the free amino acid content, antioxidant activity, and anti-inflammatory effects of mulberry (Morus alba) juice prepared using slow-speed masticating household juicer. The pH of mulberry juice was 5.23, and the sugar content was 13.66°Brix. The main free amino acids of the juice were aspartic acid (0.79 mg/100 mL), γ-aminobutyric acid (0.75 mg/100 mL), and glutamic acid (0.31 mg/100 mL). The total polyphenol content of the juice was 2.16 mg tannic acid equivalents/mL. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the juice was remarkably increased in a dose-dependent manner (P<0.05), and was about 94.09% at 5% concentration. Superoxide dismutase activity of the juice was 73.81% at 10% concentration. Nitrite scavenging activities of the juice were 123.32%, 86.30%, and 37.29% at pH values 1.2, 3.0, and 6.0, respectively, at 20% concentration. The reactive oxygen species (ROS) level was examined in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells; the ROS level of cells was reduced by 36.43% with mulberry juice at 5% concentration as compared with the LPS-treated group. Mulberry juice reduced the protein expression of inducible nitric oxide synthase, cyclooxygenase, and nuclear factor-κB p65 in a dose-dependent manner. These results suggest that mulberry juice may be used effectively as natural health beverage due to its high antioxidant activity and anti-inflammatory effects.

Keywords: mulberry (Morus alba L.), juice, slow-speed masticating household juicer, antioxidant, anti-inflammatory