Hypoglycemic effects and chemical changes of mulberry fruits of different ripeness: In vitro and silico studies.

ABSTRACT: Mulberry fruits (MF) are valued for their health benefits. Investigating the composition and functionality of MF at different maturation stages could enhance their applications and reduce waste. This study aimed to evaluate the in vitro hypoglycemic effects of MF at various maturation stages and to identify potentially active hypoglycemic compounds. The results revealed that the inhibitory effects of MF extracts on α-amylase and α-glucosidase decreased with increasing maturity. Extracts from less ripe fruits demonstrated the most significant enhancement of glucose utilization and glycogen accumulation in HepG2 cells. UHPLC-Q-Exactive analysis identified mulberroside A, taxisterone, 5-Androstenetriol, cortolone, rapanone, 16β,17β-Dihydroxy-16-methylestr-4-en-3-one, geranyl β-D-glucopyranosi

SUBMITTER: Yu Y 

PROVIDER: S-EPMC12320169 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature