Antioxidant and anti-inflammatory effects of white mulberry (Morus alba L.) fruits on lipopolysaccharide-stimulated RAW 264.7 macrophages

Jae Sik Yu, Sung Ho Lim, Seoung Rak Lee, Chang Ik Choi, Ki Hyun Kim

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

In this study, the protective effects of white mulberry (Morus alba) fruits on lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages were investigated. The ethanol (EtOH) extract of white mulberry fruits and its derived fractions contained adequate total phenolic and flavonoid contents, with good in vitro antioxidant radical scavenging activity. The extract and fractions also markedly inhibited ROS generation and antioxidant activity. After treatment with the EtOH extract and its fractions, LPS stimulation-induced elevated nitric oxide (NO) production was restored, which was primarily mediated by downregulation of inducible NO synthase expression. A total of 20 chemical constituents including flavonoids, steroids, and phenolics were identified in the fractions using ultra-high-performance liquid chromatography (UHPLC)-quadrupole time-of-flight (QTOF) high-resolution mass spectrometry (HRMS). These findings provide experimental evidence of the protective effects of white mulberry fruit extract against oxidative stress and inflammatory responses, suggesting their nutraceutical and pharmaceutical potential as natural antioxidant and anti-inflammatory agents.

Original languageEnglish
Article number920
JournalMolecules
Volume26
Issue number4
DOIs
StatePublished - 2 Feb 2021

Keywords

  • Anti-inflammatory activity
  • Antioxidant activity
  • Morus alba L
  • RAW 264.7 macrophages
  • UHPLC-QTOF-HRMS
  • White mulberry fruits

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