Chapter 5: Antimicrobial Analyses on Mulberry Extract

Abstract

The genus Morus L. family of Moruceace also known as mulberry is one of the earliest cultivated woody plants (Jian, Ningjia, Yong, & Zhonghuai, 2013) and had been categorized into 30 species, among which 15 are originally grown in China (Ramesh, Sivaram, & Yogananda, 2014). Morus which are Morus nigra (black mulberry and Morus rubra (red mulberry) also known to be used in various forms such as syrup, jam, pulp, ice-cream, vinegar, concentrate, alcohol. Mulberry fruits are rich in phenols and have a refreshing taste and unique sour (Kutlu, Durmaz, Ateş, Yilmaz, & Çetin, 2011). M. nigra Figure 5.1(A) contains several pharmaceutical properties effective in treating many severe diseases. The leaves of M. nigra Figure 5.1(B) have been used for the prevention of liver and kidney diseases. Presence of flavonoid such as quercetin, luteolin and isorhamnetin in leaves of M. nigra show it exert hepatoprotective effect (Rodrigues et al., 2019). The Chinese Pharmacopoeia lists root bark, branches, leaves, and fruits as ingredients in medicinal preparations. The leaves of M. nigra have anti-hyperglycemic andact as pharmaceutical food for patients with diabetes mellitus, also prevent throat infections, irritations and inflammations (Campos et al., 2013). Japanese used to boil the M. nigra leaves as tea, while the stem and bark powders have been consumed as anti-diabetic medicine. The leaves extract also reported to inhibit Escherichia coli (Souza et al., 2018).