Article Publish Status: FREE
Abstract Title:

Antioxidant and Anti-Inflammatory Effects of White Mulberry (L.) Fruits on Lipopolysaccharide-Stimulated RAW 264.7 Macrophages.

Abstract Source:

Molecules. 2021 Feb 9 ;26(4). Epub 2021 Feb 9. PMID: 33572374

Abstract Author(s):

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

Article Affiliation:

Jae Sik Yu


In this study, the protective effects of white mulberry () fruits on lipopolysaccharide (LPS)-stimulated RAW 264.7 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.

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Sayer Ji
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