ArticleChinese herbal medicines2021
Submerged fermentation improves bioactivity of mulberry fruits and leaves.
Article in Chinese herbal medicines, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 17 citations in OpenAlex.
- Enhancing the antioxidant and phenolic profiles of fermented mulberry leaf (Morus alba L.) tea using symbiotic culture of bacteria and yeast.Journal of the science of food and agriculture · 2026Article
- Analysis of Differences in Metabolite Composition and Bioactivity of Black Mulberry Fruits from Four Production Regions in Xinjiang.Foods (Basel, Switzerland) · 2026Article
- Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine.RSC advances · 2025Article
- Fermentation ofMolecules (Basel, Switzerland) · 2025Article
- Upgrading Isoquercitrin Concentration via Submerge Fermentation of Mulberry Fruit Extract with Edible Probiotics to Suppress Gene Targets for Controlling Kidney Cancer and Inflammation.Journal of microbiology (Seoul, Korea) · 2024Article
- Effects of Fermentation withFoods (Basel, Switzerland) · 2024Article
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- Phytochemicals, Pharmacological Effects and Molecular Mechanisms of Mulberry.Foods (Basel, Switzerland) · 2022Review
- The Effect of Maturity and Extraction Solvents on Bioactive Compounds and Antioxidant Activity of Mulberry (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Objective: Mulberry ( Methods: In this study, 25% (mass to volume ratio) of MF and ML were fermented (48 h) with 1% (mass to volume ratio) of different microbial cultures, respectively. Effects of different fermentations on MF and ML were determined based on the changes of total phenolics (TPC), flavonoids (TFC), anthocyanins, total sugar, DPPH activity, ferric reducing antioxidant power (FRAP), albumin denaturation inhibition activity (ADI), anti-lipoxygenase activity and α-amylase inhibition activity (AI). Results: Generally, ML had higher AI than MF. However, MF exhibited higher DPPH, FRAP and anti-lipoxygenase activity than ML. After all forms of fermentation, DPPH and AI activity of MF and ML were increased significantly ( Conclusion: Findings of this study provide an insight into the future process design of MF and ML processing into novel functional foods.
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