Effects of Fungi and Lactic Acid Bacteria Fermentation on the Bioactive Properties of Mulberry Fruits and Leaves Extract

The black mulberry belongs to the genus Morus Nigra where mulberry leaves normally used as Chinese medicine herbal and grow well all over the year. Studies showed that both of the mulberry fruits and leaves contain very high bioactive compounds and bioactivity such as anti-oxidant, anti-inflammatory and anti-diabetic activity. The aim of this study were to determine the effect of different types of fermentation on the bioactive compound (total phenolic content (TPC), total flavonoids content (TFC), total anthocyanin content, and total sugar content) and bioactivity (ferric reducing antioxidant power (FRAP), DPPH, inhibition of alpha-amylase, anti-lipoxygenase activity and inhibition of albumin denaturation) of mulberry fruits and leaves extracts. There were 5 different types of fermentation conducted in this study, namely lactic acid bacteria (LAB), red yeast, baker yeast, tapai starter and tempeh starter. After fermentation, the total phenolic content (TPC), total flavonoids content (TFC), total anthocyanin content, ferric reducing antioxidant power (FRAP), total sugar content and anti-lipoxygenase activity of mulberry fruits extract were decreased. However, the free radical scavenging activity, alpha-amylase inhibition activity, and inhibition of albumin denaturation of mulberry fruits extract increased after fermentation. For mulberry leaves extract, the total phenolic content (TPC), free radical scavenging activity, ferric reducing antioxidant power (FRAP), alpha-amylase inhibition activity and anti-lipoxygenase activity were increased after the fermentation. Meanwhile, the total flavonoids content (TFC), total anthocyanin content, total sugar content and inhibition of albumin denaturation of mulberry leaves extract were decreased after the fermentation. In conclusion, different fermentation exert different effects on the chemical and bioactivities of mulberry leaves and fruits extracts.