Article

[Ninety-day dietary toxicity study of mulberry leaf extract in rats].

Kanagawa Prefectural Institute of Public Health: 1-3-1, Shimomachiya, Chigasaki-shi, Kanagawa 253-0087, Japan.
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) (impact factor: 0.43). 09/2003; 44(4):191-7. pp.191-7
Source: PubMed

ABSTRACT Mulberry leaf extract was studied toxicologically in male and female SD rats. The extract was administered orally at concentrations of 0% (control group), 0.1%, 0.4% and 1% in basal diet for 90 days. No remarkable change in test animals of both sexes was observed in terms of body weight gain or at necropsy. Hematology and blood chemistry revealed no abnormalities. Pathological examination revealed no toxic change in any organ observed. These findings indicate that dietary intake of 1% mulberry leaf extract for 90 days (884.5 mg/kg/day for males and 995.7 mg/kg/day for females as mean daily intake) causes no toxicological change in rats.

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    Article: Suppressive response of confections containing the extractive from leaves of Morus Alba on postprandial blood glucose and insulin in healthy human subjects.
    Mariko Nakamura, Sadako Nakamura, Tsuneyuki Oku
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    ABSTRACT: The first aim of this study was to clarify the effective ratio of extractive from leaves of Morus Alba (ELM) to sucrose so as to apply this knowledge to the preparation of confections that could effectively suppress the elevation of postprandial blood glucose and insulin. The second aim was to identify the efficacy of confections prepared with the optimally effective ratio determined from the first study, using healthy human subjects. Ten healthy females (22.3 years, BMI 21.4 kg/m²) participated in this within-subject, repeated measures study. For the first aim of this study, the test solutions containing 30 g of sucrose and 1.2 or 3.0 g of ELM were repeatedly and randomly given to each subject. To identify the practically suppressive effects on postprandial blood glucose and insulin, some confections with added ELM were prepared as follows: Mizu-yokan, 30 g of sucrose with the addition of 1.5 or 3.0 g ELM; Daifuku-mochi, 9.0 g of starch in addition to 30 g of sucrose and 1.5 or 3.0 g ELM; Chiffon-cake, 24 g of sucrose, starch, and 3.0 or 6.0 g of ELM, and were ingested by each subject. Blood and end-expiration were collected at selected periods after test food ingestion. When 30 g of sucrose with 1.2 or 3.0 g of ELM were ingested by subjects, the elevations of postprandial blood glucose and insulin were effectively suppressed (p < 0.01), and the most effective ratio of ELM to sucrose was evaluated to be 1:10. AUC (area under the curve) of breath hydrogen excretion for 6 h after the ingestion of an added 3 g of ELM significantly increased (p < 0.01). When AUCs-3h of incremental blood glucose of confections without ELM was 100, that of Mizu-yokan and Daifuku-mochi with the ratio (1:10) of ELM to sucrose was decreased to 53.4 and 58.2, respectively. Chiffon-cake added one-fourth ELM was 29.0. ELM-containing confections for which the ratio of ELM and sucrose is one-tenth effectively suppress the postprandial blood glucose and insulin by inhibiting the intestinal sucrase, thus creating a prebiotic effect. The development of confections with ELM can therefore contribute to the prevention and the quality of life for prediabetic and diabetic patients.
    Nutrition & Metabolism 07/2009; 6:29. · 2.88 Impact Factor
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.

Keywords

1% mulberry leaf
 
abnormalities
 
basal diet
 
body weight gain
 
control group
 
dietary intake
 
female SD rats
 
females
 
males
 
Mulberry leaf
 
orally
 
remarkable change
 
test animals
 
toxic change
 
toxicological change
 

Maki Miyazawa