Anti-inflammatory property of mulberry fruit according to ripening stages and fraction types
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Mulberry fruit (Morus alba L.) is rich in phytochemicals and has been utilized as a functional food, with immature fruits traditionally used as herbal medicinal ingredients. This study aimed to investigate the anti-inflammatory activity of mulberry fruit at different ripening stages using different solvent fractions. Fruits were harvested in three stages and classified by colorimetric analysis: stage 1, green immature (S1-G), stage 2, red immature (S2-R); and stage 3, violet mature (S3-V). Samples were freeze-dried, extracted with varying fermented ethanol concentrations, and sequentially fractionated using hexane, dichloromethane (DCM), ethyl acetate, butanol, and water. Total polyphenol and flavonoid contents were maximally extracted using 40–80% ethanol for S2-R and S3-V, and 100% ethanol for S1-G. Ethanol extracts did not significantly suppress NO production in LPS stimulated RAW 264.7, while hexane and DCM fractions derived from S1-G and S2-R markedly reduced NO levels, with a maximum inhibition of 78.7% (P < 0.05). In HT-29 colon epithelial cells, IL-8 secretion significantly decreased, with up to 77.5% inhibition. These findings imply that anti-inflammatory activity may be associated with non-polar compounds extracted from immature mulberry fruit. Further studies, including bioactive chemical identification and animal studies, are required to confirm their potential for managing intestinal inflammation.
Abstract
Mulberry fruit (Morus alba L.) is rich in phytochemicals and has been utilized as a functional food, with immature fruits traditionally used as herbal medicinal ingredients. This study aimed to investigate the anti-inflammatory activity of mulberry fruit at different ripening stages using different solvent fractions. Fruits were harvested in three stages and classified by colorimetric analysis: stage 1, green immature (S1-G), stage 2, red immature (S2-R); and stage 3, violet mature (S3-V). Samples were freeze-dried, extracted with varying fermented ethanol concentrations, and sequentially fractionated using hexane, dichloromethane (DCM), ethyl acetate, butanol, and water. Total polyphenol and flavonoid contents were maximally extracted using 40–80% ethanol for S2-R and S3-V, and 100% ethanol for S1-G. Ethanol extracts did not significantly suppress NO production in LPS stimulated RAW 264.7, while hexane and DCM fractions derived from S1-G and S2-R markedly reduced NO levels, with a maximum inhibition of 78.7% (P < 0.05). In HT-29 colon epithelial cells, IL-8 secretion significantly decreased, with up to 77.5% inhibition. These findings imply that anti-inflammatory activity may be associated with non-polar compounds extracted from immature mulberry fruit. Further studies, including bioactive chemical identification and animal studies, are required to confirm their potential for managing intestinal inflammation.