MEDICINE AND HEALTH

Fermentation of mulberry leaves for diabetes mellitus has achieved new results


Recently, Professor Yue Tianli’s team from Northwest University published a research paper in the international journal Innovative food science & emerging technologies to increase the content of flavonoids by fermenting mulberry leaves with Cystocystis coronatus isolated from Fu tea.

Related papers published in Innovative food science & emerging technologies.

Diabetes is a serious chronic disease, and there is an urgent need to develop low-cost hypoglycemic drugs to reduce diabetes costs. Fu tea is a unique black tea, Fu tea contains the dominant fungal species Coronacy Cystis, there are a lot of biochemical activities and microbial community evolution during processing, thus having many positive effects on human health. Professor Yue Tianli’s team has been committed to the research of Fu tea for nearly ten years, and used shotgun metagenomic sequencing technology to isolate and identify Fungalus coronatus from Fu tea. Studies have found that these coronatic cysts have significant antibacterial, tolerant digestion, reduce intestinal inflammatory damage and other probiotic properties, and can significantly change phenolic acids and flavonoids in black tea. Rhizopus oryzae, Mucorus sumi and Aspergillus niger are commonly used in the fermentation of food raw materials such as cereals and legumes; They have been reported to increase phenols and flavonoids in oats; Mucormyces is a valuable microorganism for the biotransformation of polyphenols and the enhancement of polyphenol antioxidant activity.

Mulberry leaf is rich in a variety of pharmacologically active compounds, which have hypoglycemic, hypolipidemic, anti-inflammatory and anti-atherosclerotic effects. Mulberry flavonoids are the most promising compounds for the treatment of diabetes, which can endogenously control glucose homeostasis and also inhibit the synthesis of glycosylated end products. However, mulberry flavonoids mostly exist in the form of binding and cannot be easily extracted, while solid-state fermentation can release flavonoids from the corresponding substrates and/or produce new flavonoids through microbial secondary metabolism, which has become an effective way to improve the effectiveness of medicinal plants.

Therefore, in this study, 13 strains of S. coronas, Rhizopus oryzae, Mucormyces and Aspergillus niger were selected to optimize the conditions of solid fermentation of mulberry leaves by constructing a backpropagation artificial neural network, so as to enhance the release and transformation of mulberry leaf flavonoids. In addition, the release and biotransformation mechanism of fungal solid-fermented mulberry flavonoids was elucidated through non-targeted metabolomics, structural analysis and carbohydrate hydrolase activity assessment, which is of great significance for maximizing the utilization of mulberry leaves.

The research was supported by the National 13th Five-Year Key R&D Project. The first author of the paper is Qianjian Zhao, a 2020 doctoral student of the nutrition and health food manufacturing and safety control team, the corresponding authors are Professor Yue Tianli and Professor Yuan Yahong of the School of Food Science and Engineering, Northwest University, and the first unit is Northwest A&F University. (Source: Yan Tao, China Science News)

Related paper information:https://doi.org/10.1016/j.ifset.2023.103308



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