Mulberry leaves and fruit may influence gut bacteria linked to metabolism
Mulberry has long been used as both food and traditional medicine. Today, scientists are investigating whether its compounds can influence the gut microbiota and, through it, metabolism. A review involving researchers from Wroclaw Medical University shows that the mulberry species, plant part used and processing method may all matter for these effects.
Mulberry, both its leaves and fruit, has been utilized in food and traditional medicine for centuries. Recent research explores whether its constituents can impact gut bacteria and, consequently, metabolism. A review published in the journal Biomolecules details how factors such as the species of mulberry used, the specific part of the plant, and the processing method can influence these effects.
The gut microbiota not only supports gut health but may also influence overall metabolism. Mulberry is noteworthy due to its abundance of bioactive compounds, including polyphenols and polysaccharides, which may interact with gut microbes. Most studies have concentrated on white mulberry (Morus alba), but black mulberry (Morus nigra), particularly its fruit, has yielded intriguing results as well.
Mulberry leaves contain 1-deoxynojirimycin (DNJ), which affects carbohydrate metabolism, along with polyphenols and polysaccharides. In contrast, black mulberry fruit is rich in anthocyanins and other phenolic compounds, as well as polysaccharides. The processing method, such as drying, fermentation, or extraction method, can alter the bioactive compounds' content and proportions, leading to varying effects.
Studies have observed changes in beneficial gut bacteria and increased production of short-chain fatty acids, which play a crucial role in gut function. Some research has also linked alterations in the microbiota to improvements in glucose and lipid metabolism. However, the effects of mulberry preparations on the microbiota and metabolism vary depending on the material and preparation method.
For instance, polysaccharides from black mulberry fruit show high prebiotic potential when extracted with specific methods. Complex preparations, like a fraction containing both polyphenols and polysaccharides from white mulberry fruit, have demonstrated more significant benefits in a mouse model fed a high-fat diet, improving metabolic syndrome parameters and intestinal health.
Additionally, a microbiota transplantation experiment confirmed that the microbiota may mediate these effects. The researchers emphasize that the impact of mulberry preparations is not solely due to an individual compound but is influenced by the complex composition, ratios of compounds, and their interactions. Thus, instead of seeking a single universal product, it is crucial to identify the optimal combination of species, plant part, composition, and processing method to achieve a desired biological effect.
The motivation for investigating the relationship between mulberry and gut microbiota originated from a student research group at Wroclaw Medical University, involving nutritional and pharmaceutical perspectives. Despite promising findings, the current evidence primarily stems from animal models and in vitro studies, with limited human research.
Further clinical studies using standardized preparations are necessary to confirm whether the experimental results translate into health benefits in humans.
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