Evaluation of free radical scavenging and antioxidation capacity and immune enhancement effect of Mulberry Extracts

Jian-ping Deng; Tong-sheng Chen; Yi-fei Wang; Zhi-ping Wang

doi:10.1117/12.2508515

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7 March 2019 Evaluation of free radical scavenging and antioxidation capacity and immune enhancement effect of Mulberry Extracts

Jian-ping Deng, Tong-sheng Chen, Yi-fei Wang, Zhi-ping Wang

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Proceedings Volume 10879, Biophotonics and Immune Responses XIV; 108790U (2019) https://doi.org/10.1117/12.2508515
Event: SPIE BiOS, 2019, San Francisco, California, United States

Abstract

Mulberry, as medicinal and edible traditional Chinese herb， has many physiological functions. The present study aims to evaluating the antioxidant activity in vitro and immune modulation of mulberry extracts (ME). The antioxidant ability of ME was comprehensively evaluated by different systems, including the scavenging rates of DPPH and ABTS radical. The mice spleen lymphocyte transformation experiment and the mice peritoneal macrophage phagocytosis chicken red blood cells test were used to observe the effects of ME on specific cellular immunity and nonspecific immunity. The results showed that the IC₅₀of ME on DPPH and ABTS radical were 521.10 and 1049.44 μg/mL, respectively. In addition, ME can promote the proliferation of spleen lymphocytes and strengthen the phagocytic function of monocyte macrophages. Mulberry has antioxidant benefit and immune boosting effect, which provide a reference for more adequate development and utilization of mulberry resources.

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Jian-ping Deng, Tong-sheng Chen, Yi-fei Wang, and Zhi-ping Wang "Evaluation of free radical scavenging and antioxidation capacity and immune enhancement effect of Mulberry Extracts", Proc. SPIE 10879, Biophotonics and Immune Responses XIV, 108790U (7 March 2019); https://doi.org/10.1117/12.2508515

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