Academic literature on the topic 'Mulberry juice'

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

To study the activating blood and hypolipidemic effects of black mulberry on aged rats, the aged rats were divided into 3 groups and fed with black mulberry fruit or juice respectively. The blood of rats in treatment groups and control group was collected and determined after 8 weeks treatment. The results showed that antioxidant enzymes SOD and GSH-Px were increased in both treatment groups. Na+-K+-ATPase activity, the primary membrane enzyme of rat erythrocytes, was increased when the aged rats were fed black mulberry fruit or juice. The high-density lipoprotein cholesterol (HDL-c) and the erythrocyte membrane fluidity in the blood of rats treated with juice and fruit were improved. Furthermore, mulberry treatment significantly decreased MDA content in the serum and erythrocytes total cholesterol (TC) of rats. The Anti-atherogenic indexes (AAI) were distinguishedly increased in both treatment groups(P<0.05). The results suggested that both the fruit and juice of black mulberry have beneficial effects including activating blood, hypolipidemic and anti-atherosolerosis.

Total anthocyanins in different cultivars of mulberry were measured and a process for the industrial preparation of mulberry anthocyanins as a natural food colorant was studied. In 31 cultivars of mulberry, the total anthocyanins, calculated as cyanidin 3-glucoside, ranged from147.68to2725.46mg/L juice. Extracting and purifying with macroporous resins was found to be an efficient potential method for the industrial production of mulberry anthocyanins as a food colorant. Of six resins tested, X-5 demonstrated the best adsorbent capability for mulberry anthocyanins (91 mg/mL resin). The adsorption capacity of resins increased with the surface area and the pore radius. Residual mulberry fruit juice after extraction of pigment retained most of its nutrients, except for anthocyanins, and may provide a substrate for further processing.

Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C. Gas chromatography-mass spectroscopy (GC-MS) analysis revealed that ethanol and 3-methyl-1-butanol were dominant alcohols, and ethyl caprylate, ethyl caprate, ethyl acetate and ethyl caproate were the most dominant ester compounds. The microbial communities of fermented beverage were close to kefir grains indicating that they had similar microbial communities gradually during the fermentation process. Lactococcus was frequently detected at the beginning and then Lactobacillus rapidly proliferated after acclimatizing to the fermentation environment. Acetobacter was steadily increasing during the fermentation process. For the fungi, Candida was frequently detected with the highest abundances in almost all samples.

The silkworm is an oligophagous insect for which mulberry leaves are the sole diet. The nutrients needed for vital activities of the egg, pupal, and adult stages, and the proteins formed in the cocoon, are all derived from the larval stages. The silkworm feeds and grows quickly during the larval stages. In particular, the amount of leaf ingested and digested quickly increases from the ecdysis to the gluttonous stage in the fifth instar period. In this study, we used the iTRAQ proteomic technique to identify and analyze silkworm larval digestive juice proteins during this period. A total of 227 proteins were successfully identified. These were primarily serine protease activity, esterase activity, binding, and serine protease inhibitors, which were mainly involved in the digestion and overcoming the detrimental effects of mulberry leaves. Moreover, 30 genes of the identified proteins were expressed specifically in the midgut. Temporal proteomic analysis of digestive juice revealed developmental dynamic features related to molecular mechanisms of the principal functions of digesting, resisting pathogens, and overruling the inhibitory effects of mulberry leaves protease inhibitors (PIs) with a dynamic strategy, although overruling the inhibitory effects has not yet been confirmed by previous study. These findings will help address the potential functions of digestive juice in silkworm larvae.

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%&ndash;79% of that in mulberry whole fruit. Thus, mulberry pomace could be a potential anthocyanins source. The anthocyanins in mulberry pomace had an attractive red colour with the chroma at 5.0 and hue angle at 6.8. Five anthocyanins were identified in mulberry pomace, cyanidin-3-glucoside and cyanidin-3-rutinoside being the major anthocyanins. The method of the separation of the two anthocyanins was studied showing that both anthocyanins with purities above 98% could be well separated on Sephadex LH-20 by eluting with 10% ethanol containing 1% of acetic acid after purification with AB-8 macroporous resin. The recovery of the complete process of both anthocyanins was 57.4%. Cyanidin-3-glucoside and cyanidin-3-rutinoside had more attractive colours and strong antioxidant activities and could be used as potential food colourants and antioxidants.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
O objetivo deste trabalho foi desenvolver bebida mista de extrato hidrossolúvel de soja e suco de amora, para atender aos interesses dos associados do Assentamento Rural Dandara, localizado no município de Promissão-SP. As matérias-primas foram soja (variedade BRS 213), amora (gênero Morus), pectina cítrica e açúcar. A bebida mista foi fabricada em diferentes proporções de extrato hidrossolúvel de soja e suco de amora (1:1; 1:1,5 e 1:2; respectivamente; m/m) e diferentes concentrações de sólidos solúveis (10, 12 e 14 °Brix). Os extratos hidrossolúveis de soja, os sucos de amora e as bebidas mistas foram analisadas quimicamente, além da quantificação dos valores energéticos. As bebidas mistas foram analisadas sensorialmente pelo teste de escala hedônica e seus resultados foram submetidos à análise de variância e posterior análise de regressão. As bebidas produzidas foram comparadas com bebidas similares comerciais. Todas as bebidas mistas produzidas apresentaram pH inferior a 4,5, sem adição de acidulantes. O tratamento térmico realizado foi suficiente para hidrolisar toda a sacarose, utilizada na correção do açúcar dessas bebidas. Essa correção do açúcar resultou na diminuição do teor de umidade, aumento no teor de carboidratos e valor energético das bebidas. Com relação às bebidas comerciais com soja e frutas, as bebidas mistas deste estudo, em média, foram mais ricas em todos os componentes da composição centesimal, particularmente em proteínas. Com relação às análises sensoriais, as diferentes proporções de extrato hidrossolúvel de soja e suco de amora interferiram no aroma e na aparência das bebidas produzidas, porém, não existiu uma relação direta entre essas proporções e a aceitabilidade desses atributos sensoriais. Já, a concentração de açúcar influenciou no atributo sabor e na preferência global...
The objective of this work was to develop a mixed drink of soymilk and mulberry juice, to serve the interests of the associated members of the Rural Settlement Dandara, located in Promissão-SP. The raw materials was soybeans (variety BRS 213), mulberry (genre Morus), citrus pectin and sugar. The mixed drink was made with different proportions of soymilk and mulberry juice (1:1, 1:1,5 and 1:2, respectively, m/m) and different concentrations of soluble solids (10, 12 and 14 °Brix). The soymilk, the mulberry juices and the mixed drinks were chemically analyzed, and the energy values was quantified too. The mixed drinks were analyzed by sensory evaluation, the test used was the hedonic scale and results were submitted to variance analysis and subsequent regression analysis. The beverages produced were compared with similar commercial beverages. All mixed drinks produced had pH below 4.5, without addition of acidifier. The thermic treatment performed was sufficient to hydrolyze all the sucrose of the sugar used in the correction of these drinks. This sugar correction resulted in reduction of moisture content, increase in content of carbohydrates and energy value. With regard of the commercial soy and fruit drinks, the mixed drink of this study, on average, were richer in all components of proximate composition, particularly in proteins. With regard to sensory evaluation, the different proportions of soymilk and mulberry juice interfered with the aroma attribute and the appearance attribute of beverages produced, however, there wasn´t a direct relationship between these proportions and acceptability of sensory attributes. Nevertheless, the sugar concentration affected the taste attribute and the global preference. The preference of consumers, were both in taste and global preference, in the overall, were to the sweetest drink, with a direct relationship between sugar content and the... (Complete abstract click electronic access below)

Orientador: Waldemar Gastoni Venturini Filho
Banca: Regina Marta Evangelista
Banca: Marta Helena Fillet Spoto
Resumo: O objetivo deste trabalho foi desenvolver bebida mista de extrato hidrossolúvel de soja e suco de amora, para atender aos interesses dos associados do Assentamento Rural Dandara, localizado no município de Promissão-SP. As matérias-primas foram soja (variedade BRS 213), amora (gênero Morus), pectina cítrica e açúcar. A bebida mista foi fabricada em diferentes proporções de extrato hidrossolúvel de soja e suco de amora (1:1; 1:1,5 e 1:2; respectivamente; m/m) e diferentes concentrações de sólidos solúveis (10, 12 e 14 °Brix). Os extratos hidrossolúveis de soja, os sucos de amora e as bebidas mistas foram analisadas quimicamente, além da quantificação dos valores energéticos. As bebidas mistas foram analisadas sensorialmente pelo teste de escala hedônica e seus resultados foram submetidos à análise de variância e posterior análise de regressão. As bebidas produzidas foram comparadas com bebidas similares comerciais. Todas as bebidas mistas produzidas apresentaram pH inferior a 4,5, sem adição de acidulantes. O tratamento térmico realizado foi suficiente para hidrolisar toda a sacarose, utilizada na correção do açúcar dessas bebidas. Essa correção do açúcar resultou na diminuição do teor de umidade, aumento no teor de carboidratos e valor energético das bebidas. Com relação às bebidas comerciais com soja e frutas, as bebidas mistas deste estudo, em média, foram mais ricas em todos os componentes da composição centesimal, particularmente em proteínas. Com relação às análises sensoriais, as diferentes proporções de extrato hidrossolúvel de soja e suco de amora interferiram no aroma e na aparência das bebidas produzidas, porém, não existiu uma relação direta entre essas proporções e a aceitabilidade desses atributos sensoriais. Já, a concentração de açúcar influenciou no atributo sabor e na preferência global... (Resumo completo clicar acesso eletrônico abaixo)
Abstract: The objective of this work was to develop a mixed drink of soymilk and mulberry juice, to serve the interests of the associated members of the Rural Settlement Dandara, located in Promissão-SP. The raw materials was soybeans (variety BRS 213), mulberry (genre Morus), citrus pectin and sugar. The mixed drink was made with different proportions of soymilk and mulberry juice (1:1, 1:1,5 and 1:2, respectively, m/m) and different concentrations of soluble solids (10, 12 and 14 °Brix). The soymilk, the mulberry juices and the mixed drinks were chemically analyzed, and the energy values was quantified too. The mixed drinks were analyzed by sensory evaluation, the test used was the hedonic scale and results were submitted to variance analysis and subsequent regression analysis. The beverages produced were compared with similar commercial beverages. All mixed drinks produced had pH below 4.5, without addition of acidifier. The thermic treatment performed was sufficient to hydrolyze all the sucrose of the sugar used in the correction of these drinks. This sugar correction resulted in reduction of moisture content, increase in content of carbohydrates and energy value. With regard of the commercial soy and fruit drinks, the mixed drink of this study, on average, were richer in all components of proximate composition, particularly in proteins. With regard to sensory evaluation, the different proportions of soymilk and mulberry juice interfered with the aroma attribute and the appearance attribute of beverages produced, however, there wasn't a direct relationship between these proportions and acceptability of sensory attributes. Nevertheless, the sugar concentration affected the taste attribute and the global preference. The preference of consumers, were both in taste and global preference, in the overall, were to the sweetest drink, with a direct relationship between sugar content and the... (Complete abstract click electronic access below)
Mestre

碩士
輔仁大學
食品科學系
96
The objective of this study is to evaluate the physicochemical properties, total polyphenols, total anthocyanins, flavonoids, and carotenoids concentrations, as well as antioxidant properties of different cultivars, culture areas and degree of maturity of mulberry fruits in Taiwan. The six samples of cultivars and culture areas are included: multiferous mulberry 46C019 (Morus atropurpurea R.) in Jhueifen, Wufong and Sinwu; multiferous mulberry 72C002 (Morus atropurpurea R.) in Wufong; Island mulberry（Morus acidosa G.）in Dali and Oblong mulberry（Morus laevigata W.） in Jhunan. The results revealed the multiferous mulberry (46C019) in Jhueifen had the hightest total polyphenols and total anthocyanins concentrations among cultivars and culture areas, 1251.9 μg/g and 4207.6 μg/g, respectively. There was no anthocyanin content detected in Oblong mulberry (70C006), but it was found the highest antioxidatant activity in several antioxidant tests, such as the chelating of Fe+ ion capacity (79.5%), scavenging ability to DPPH radical (90.3%) and H2O2 (87.5%). Mulberry fruits showed that the contents of total polyphenols and total anthocyanins increase with mature stages. Oblong mulberry (70C006) was found to have the highest carotenoids content (102.5 μg/g) at the green mature stage. For the antioxidant test, it was found that the chelating of Fe+ ion capacity, scavenging H2O2 effect and reducing power were higher at full mature stage. Inhibition of superoxide radical produced capacity was higher at green mature stage of multiferous mulberry. Oblong mulberry had the best scavenging ability to DPPH radical among different cultivars and mature stages (＞88%). The mulberry juices with different extraction methods were tested, the pectinase treated juice showed the highest total polyphenols, total anthocyanins contents than the untreated juice, and the yield of pectinase treated juice was about 3% higher than the untreated juice; better in reducing power and inhibition of superoxide radical produced capacity. No matter the juice was treated with pectinase or not, it showed to have good scavenging H2O2 effect (＞85%). Anthocyanins and phenolics are rich in the mulberry pomace, and retain some antioxidant activity. The further research should be done in reutilizing mulberry pomace.

碩士
大葉大學
食品工程研究所
90
ABSTRACT Recently, polyethylene (PP) bottled fresh juice has been getting popular in Taiwan. The aim of this thesis is focused on the study of effects of heating process and storage of sweeten or un-sweeten orange juice or mulberry juice on the overall quality and flavor components. The researches in this thesis can be separated into five sections. In the first section, sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 4 or 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of sweeten orange juice decreased at the level around 7.66 %. After storing at 37 ℃ for 21 days, vitamin C content of sweeten orange juice were decreased significantly, and both of L value and b value decreased, whereas a value was increased. After pasteurization, anthocyanin content of sweeten mulberry juice increased at the level around 17.67 %, whereas after 21 days’ storage the anthocyanin content of mulberry juice decrease significantly. After storing at 4 ℃ for 140 days, vitamin C content of sweeten orange juice decreased significantly, and L, a, and b values were found all decreased. After storing at 4 ℃ for 140 days, anthocyanin content of sweeten mulberry juice decreased significantly. In the second section of this thesis, changes in the concentration and composition of volatile compounds of sweeten orange and mulberry juice was studied. Before pasteurization, the concentration of limonene in sweeten orange juice was around 24250 ppb, and the concentration of limonene in sweeten orange juice decreased at the level of 27.36 % after pasteurization. After storing at 37 ℃ for 15 days, limonene in sweeten orange juice decreased to 7426 ppb, whereas the content of alpha-terpineol increased from 137 ppb to 590 ppb. The concentration of most aldehydes and hydrocarbons in sweeten orange juice decreased with the increasing of storage time. After pasteurizing, the content of isoamyl alcohol decreased from 269 ppb to 2 ppb, and the content of 3-penten-2-ol decreased from 161 ppb to 11 ppb. The concentration of most aldehydes and hydrocarbons in sweeten mulberry juice decreased with the increasing of storage time. In the third section of this thesis, flavor, color, and overall preference of sweeten orange and mulberry juice during storage at 37 ℃ or 4 ℃ for different periods were evaluated. After storing at 37 ℃ for 21 days, the flavor score of sweeten orange juice dropped from 6.6 to 4.0, the color score dropped from 7.4 to 5.7, and overall preference score dropped from 6.7 to 4.2. The sensory test result suggested that the storage dateline should not longer than 12 days for sweeten orange juice when stored at 37 ℃. After storing at 37 ℃ for 21 days, the flavor score of sweeten mulberry juice dropped from 5.9 to 4.0, the color score dropped from 7.0 to 5.7, and overall preference score dropped from 6.4 to 3.8. The sensory test result suggested that the storage dateline should not longer than 9 days for sweeten mulberry juice when stored at 37 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten orange juice dropped from 6.9 to 4.7, the color score dropped from 6.9 to 5.2, and overall preference score dropped from 7.9 to 4.8. The sensory test result suggested that the storage dateline should not longer than 112 days for sweeten orange juice when stored at 4 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten mulberry juice dropped from 6.3 to 5.0, the color score dropped from 6.9 to 5.3, and overall preference score dropped from 6.7 to 5.0. The sensory test result suggested that the storage dateline should not longer than 140 days for sweeten mulberry juice when stored at 4 ℃ In the fourth section, un-sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of un-sweeten orange juice decreased at the level around 54.3 %. After storing at 37 ℃ for 21 days, vitamin C content of un-sweeten orange juice decreased significantly, and both of L value and b value decreased, whereas a value increased. After pasteurization, anthocyanin content of un-sweeten mulberry juice decreased from 23.64 mg/100 mL juice to 16.26 mL/100 mL juice. After 21 days’ storage, the anthocyanin content of mulberry juice decrease significantly. After storing at 37 ℃ for 21 days of un-sweeten mulberry juice, both of L value and b value decreased. In the fifth section of this thesis, changes in the concentration and composition of volatile compounds of un-sweeten orange and mulberry juice were studied. Before pasteurization, valence and limonene were found to be the major volatile compounds in un-sweeten orange juice. Pasteurization and storage at 37 ℃ caused the concentration of them and some other terpene compounds decreased significantly. The concentration of total esters in un-sweeten mulberry juice was around 4984 ppb and dropped to 894 ppb after pasteurization and store at 37 ℃ for 15 days. The major terpene compounds in un-sweeten mulberry juice was found to be limonene. The concentration of limonene and other terpene compounds in un-sweeten mulberry juice was found to decrease significantly after pasteurization and storage at 37 ℃ for 15 days.

碩士
國立屏東科技大學
食品科學國際碩士學位學程
104
The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (e.g. anthocyanins, quercetin, rutin), and antioxidant activity was investigated in mulberry juice. L. plantarum and L. acidophilus were used as probiotic starter organisms. Both bacteria strains were able to grow in the juice and their viable cells reached to 8.51x109 CFU/mL after 72 h of fermentation. Glucose content of the juice was significantly decreased by both probiotic starter cultures, and L. plantarum utilized more sugars in comparison with L. acidophilus. The concentration of organic acid was significantly increase by both bacteria through the first 24 h of the process (P<0.05). Lactic acid was detected as the most abundant acidic metabolite produced within the fermentation, especially by L. plantarum. HPLC analysis of different phenolic compound such as rutin, quercetin and quercetin 3-glucoside revealed that these compounds were significantly increased after fermentation. The result from anthocyanins showed anthocyanins from mulberry fruit pigment were stabilized in solution pH < 5, from red to purple-black, but unstable in neutral or solution pH > 5, from colorless to blue. With regard to DPPH radical scavenging activity, trolox equivalent antioxidant activity capacity, reducing power, total flavonoid and total phenolic showed that the fermentation of mulberry juice using L. plantarum and L. acidophilus ratio 1:5 as probiotic starters were 89.93%, 5356.65 µMol, 2.21 Abs, 1078.54 QE µg/ml and 2587.34 GAE µg/ml respectively, and the highest antioxidant activities were found in day 3 of fermentation. The results of this study showed that fermentation of mulberry juice by probiotic bacteria would enhance health benefit of the juice.

碩士
臺灣大學
食品科技研究所
98
This study investigated the cytoprotection effect of mulberry juice (MJ) anthothyanin on neuronal glial cell. The results showed that freeze dried mulberry juice powder (MJP) contained 19 mg /g anthocyanin. After purified with solid phase extraction device, anthocyanin content in freeze dried anthocyanin extract from mulberry juice (AEMJ) increased to 243 mg/g. The HPLC analysis revealed that cyanindin-3-glucoside and cyanidin-3-rutinoside are the major anthocyanin in AEMJ. The results of in vitro antioxidant test revealed that the DPPH free radical scavenging ability of MJP achieved to 81% at a concentration of 4 mg/ml. The DPPH free radical scavenging ability of 1 mg/ml AEMJ achieved to 90%, higher than that of catechin at the same concentration. The reducing power of MJP increased with the treated concentration. The absorption value was about 1.58 with the treated concentration of 2 mg/ml. The reducing power of AEMJ, similar to catechin, achieved to 2 at a concentration of 0.25 mg/ml. The rat glial tumor C6 cell was used for investigating the cytoprotection ability of MJP or AEMJ under hypoxia condition induced with Na2S2O4. The cell viability was 60.98 % for hypoxia rat glial tumor C6 cell control group at Na2S2O4 concentration of 5 mM. The cell viability of hypoxia C6 cells was 89.74% when pre-incubated with MJP contains 25 μg /ml anthocyanin. The cell viability of hypoxia C6 cells was 92.21% when pre-incubated with AEMJ contains 50 μg /ml anthocyanin. The intercellular antioxidant glutathione of hypoxia C6 cells increased, however, the superoxide dismutase activity of hypoxia C6 cells decreased, when pre-cultured with AEMJ. The results indicated that both MJP and AEMJ possess cytoprotection ability on hypoxia rat C6 glial cells.

碩士
中興大學
食品暨應用生物科技學系
94
The aim of this study was to evaluate the immunomodulatory functions of alcohol soluble of strawberry and mulberry juice (AS-S and AS-M), and alcohol-insoluble residue of strawberry and mulberry (AIR-S and AIR-M) using primary immune cells in vitro. AS-S and AS-M including a standard flavonoid, quercetin, were conducted to investigate their metabolism by primary immune cells. For the sakes, the experiments in this study were divided into two parts. The first part of this study was to determine the metabolism of flavonoids in AS-S and AS-M by immune cells and the immunomodulatory functions of AS-S and AS-M on the immune cells. The second part of this study was to determine the effects of AIR-S and AIR-M administration on immunomodulation and apoptosis of immune cells. The results from the first part in this study showed that AS-S and AS-M demonstrated differential effects on primary immune cells either entering the cells or not. Fewer metabolites of quercetin quinones from AS-S and AS-M than that of standard quercetin administrated alone were detected by HPLC. The results suggest that the quercetin in AS-S and AS-M are more stable than purified quercetin. AS-S and AS-M administration significantly decreased the secretion of Th1 cytokine IFN-γ (P<0.05), however increased the secretion of Th2 cytokine IL-10 produced by lipopolysaccharide (LPS)–stimulated splenocytes. AS-S and AS-M administration did not significantly affect the inflammation status of LPS-stimulated peritoneal cells (mostly macrophages). These results suggested that the anti-inflammatory constitutes in strawberry and mulberry juice were AIR-S and AIR-M, but not AS-S and AS-M. The second part of this study showed that AIR-S and AIR-M administration significantly increased the proliferation of splenocytes from female BALB/c mice (P<0.05). AIR-S administration significantly decreased the ratio of IL-2/IL-10 (Th1/Th2) (P<0.05) secreted by splenocytes compared to the control. AIR-S administration demonstrated Th2-prone immune responses. Though AIR-M administration significantly increased both Th1 and Th2 cytokine secretion (P<0.05), AIR-M administration significantly decreased the ratio of (IL-2+TNF-α) / (IL-4+IL-5+IL-10) (Th1/Th2) (P<0.05) secreted by splenocytes. In LPS-stimulated peritoneal cell cultures, AIR-S and AIR-M administration significantly inhibited the secretion of pro-inflammatory cytokine IL-1β and IL-6 (P<0.05). Simultaneously, AIR-S and AIR-M administration increased the secretion of anti-inflammatory cytokine IL-10 (P<0.05). Both AIR-S and AIR-M demonstrated an anti-inflammatory potential against LPS-stimulated peritoneal cells. The administration with AIR-S and AIR-M to the LPS-stimulated peritoneal cell cultures enhanced the expression of bcl-2, an anti-apoptotic protein located at mitochondria. However, AIR-S and AIR-M administration could not significantly affect the bcl-2 expression using primary splenocyte cultures. In conclusion, the results in this study indicated that quercetin, AS-S and AS-M exerted differential immunomodulatory effects on different immune cells. Esperically, quercetin or its metabolites might modulate primary splenocytes via entering the cells. In the immunomodulatory section, AIR-S and AIR-M extracted from strawberry and mulberry juice exhibited potent anti-inflammatory and anti-apoptotic effects in vitro.