img

Title: Functionality and utilization of mulberry in Korea

Hyun-bok Kim

National Institute of Agricultural Sciences, Korea

Biography

I graduated from Kangwon National University in 1992 and joined the Rural Development Administration as a sericultural researcher. I studied mulberry variety breeding for three years after being issued. Since 1995, I have been studying the efficacy and diversity of mulberry leaves while shifting Original sericulture to Functional sericulture. I have been promoting the study of functional and food-based materials of mulberry fruit to the media. As a result, the farmer, area and production volume of the mulberry fruit in Korea have increased sharply, contributing to the pioneering of the mulberry fruit industry. In 2003, I received Ph. D. from Seoul National University under the theme ‘mulberry fruit’. Currently, I’m studying the effect of eliminating of ordor and functionality in order to increase consumption of mulberry leaves and twig.

Abstract

We confirmed that there were various functional components such as cyanidine-3-glucoside(C3G), unsaturated fattic acids, rutin, γ-aminobutyric acid(GABA) and resveratrol in mulberry fruits. Next we investigated the protective effect against neuronal cell and inhibitory activity against bacteria of mulberry fruit extracts. Also, we studied about the high value-added processing method using the mulberry fruit including the natural food colorant, beer, semi-dried mulberry fruit, honey powder, pop etc. C3G was extracted with 0.1% citric acid-70% EtOH. Then it was evaporated with large scale evaporation system. After adding dextrin to C3G concentration materials, we made pigment powder with freezing dryer. Semi-dried mulberry fruits can be stored at room temperature by adjusting the moisture content to around 15%. It means that the shape of fruit is maintained, and has chewing texture like jelly. In case of mulberry leaf, we studied on improvement method of rutin content using mulberry leaf powder. Mulberry leaves were collected and then hot-air dried and powdered for experiment. As a result, we have developed a pre-treatment method that extracts mulberry leaf powder with water or fermented alcohol with reflux extractor and then increases the rutin content by improving the process. The powder with increased rutin content is expected to be applicable to various foods as a food additive. It can be contributed to the improvement of the farm income by promoting consumption of mulberry leaf while satisfying the consumers' desire for functional food intake. In relation to the global increase trend of obesity population, there is a demand for the development of foods having high functional activity by mass-extracting anti-obesity active substances using mulberry product such as leaf and fruit. Therefore, we evaluated the anti-obesity efficacy according to varieties by using the mulberry leaves and fruit extracts. At the same time, high active varieties were selected. For this purpose, the effects of the extracts of the mulberry leaf and fruit on 3T3-L1 adipocyte differentiation were examined. As a result, in the case of mulberry leaves, the lipid accumulation inhibitory rate of ‘Cheongolppong’ was higher than that of the control at 500 ㎍ / ㎖ treatment. And in the case of the extract of mulberry fruit, ‘Daesim’ showed the highest lipid accumulation inhibitory rate compared with the control at 50 times of diluted extract.

Audience take away:

  • Functional ingredients in mulberry leaves and fruits, and food processing status by region in Korea.
  • Development of manufacturing method of high value added products such as natural pigment, beer, semi-dried mulberry fruit and soda using mulberry fruit.
  • Development of rutin content enhancing method and anti-obesity effect test of mulberry leaves