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Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents

Black mulberry (Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol–water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, h...

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Autores principales: Cui, Wen-Si, Zhang, Qiang, Zhao, Xin-Huai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056280/
https://www.ncbi.nlm.nih.gov/pubmed/35516035
http://dx.doi.org/10.1039/d0ra05598k
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author Cui, Wen-Si
Zhang, Qiang
Zhao, Xin-Huai
author_facet Cui, Wen-Si
Zhang, Qiang
Zhao, Xin-Huai
author_sort Cui, Wen-Si
collection PubMed
description Black mulberry (Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol–water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, heat treatment at 100 °C for various times, or activated carbon-mediated dephenolization. The assaying results indicated that the used heat treatment led to decreased anthocyanin but increased total phenol and flavonoid contents for the water- and ethanol-extracts, while the dephenolized extracts after the heat treatment also had increased total phenol and flavonoid contents. The performed heat treatment decreased anti-oxidative activities of the water- and ethanol-extracts, resulting in reduced scavenging activities to the DPPH and hydroxyl radicals and lower reducing power for Fe(iii) ions. However, the results from cell experiments also demonstrated that the heat treatment at 100 °C for 45 min caused the water- and ethanol-extracts or dephenolized extracts with higher anti-cancer activity against human colon cancer HCT-116 cells. Overall, the heated extracts were more effective than the unheated counterparts to inhibit cell growth, alter cell morphology, generate more intracellular reactive oxygen species, enhance intracellular Ca(2+) level, and reduce mitochondrial membrane potential of the cells. It is thereby concluded that the heat treatment of black mulberry might reduce its anti-oxidation but increase its anti-colon cancer effect due to the occurrence of the Maillard reaction and other unidentified reactions, which will deepen our present knowledge and provide a scientific basis to optimize storage or processing conditions of plant-based foods.
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spelling pubmed-90562802022-05-04 Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents Cui, Wen-Si Zhang, Qiang Zhao, Xin-Huai RSC Adv Chemistry Black mulberry (Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol–water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, heat treatment at 100 °C for various times, or activated carbon-mediated dephenolization. The assaying results indicated that the used heat treatment led to decreased anthocyanin but increased total phenol and flavonoid contents for the water- and ethanol-extracts, while the dephenolized extracts after the heat treatment also had increased total phenol and flavonoid contents. The performed heat treatment decreased anti-oxidative activities of the water- and ethanol-extracts, resulting in reduced scavenging activities to the DPPH and hydroxyl radicals and lower reducing power for Fe(iii) ions. However, the results from cell experiments also demonstrated that the heat treatment at 100 °C for 45 min caused the water- and ethanol-extracts or dephenolized extracts with higher anti-cancer activity against human colon cancer HCT-116 cells. Overall, the heated extracts were more effective than the unheated counterparts to inhibit cell growth, alter cell morphology, generate more intracellular reactive oxygen species, enhance intracellular Ca(2+) level, and reduce mitochondrial membrane potential of the cells. It is thereby concluded that the heat treatment of black mulberry might reduce its anti-oxidation but increase its anti-colon cancer effect due to the occurrence of the Maillard reaction and other unidentified reactions, which will deepen our present knowledge and provide a scientific basis to optimize storage or processing conditions of plant-based foods. The Royal Society of Chemistry 2020-08-17 /pmc/articles/PMC9056280/ /pubmed/35516035 http://dx.doi.org/10.1039/d0ra05598k Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Cui, Wen-Si
Zhang, Qiang
Zhao, Xin-Huai
Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title_full Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title_fullStr Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title_full_unstemmed Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title_short Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (Morus nigra L.) using water and ethanol–water solvents
title_sort impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry (morus nigra l.) using water and ethanol–water solvents
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056280/
https://www.ncbi.nlm.nih.gov/pubmed/35516035
http://dx.doi.org/10.1039/d0ra05598k
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