Submerged fermentation improves bioactivity of mulberry fruits and leaves.

Journal: Chinese herbal medicines
Published Date: Sep 9, 2021

Abstract

OBJECTIVE: Mulberry ( spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods. This study aims to enhance bioactivities (antioxidant, anti-inflammation, and hypoglycemic activity) of MF and ML via submerged fermentation using bacteria ( TAR 4), yeast (Baker's yeast and red yeast) and fungi ( and starter).

Authors

  • Hui Qian Chuah
    Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak 53300, Kuala Lumpur, Malaysia.
  • Pei Ling Tang
    Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak 53300, Kuala Lumpur, Malaysia.
  • Ni Jing Ang
    Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak 53300, Kuala Lumpur, Malaysia.
  • Hui Yin Tan
    Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Setapak 53300, Kuala Lumpur, Malaysia.

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