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Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Page 33
conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Black mulberry (Morus nigra) phenolics and anti-carcinogenity: Anti-proliferation of black mulberry
powder on selected CA lines
Phenolic compounds, ubiquitous in fruits, vegetables and plants, are of considerable interest and have received great attention in
recently owing to their bioactive functions. Polyphenols are amongst the most desirable phytochemicals due to their antioxidant
activity and those components are known as secondary plant metabolites and possess also antimicrobial, antiviral and anti-inflammatory
and anti-carcinogenic properties along with their high antioxidant capacity. Plant phenolics, especially such as flavonoids, phenolic acids
lignans and stilbenoids, modulate several important biological processes in mammalian cells and show anti-carcinogenic properties in
preclinical PCa models and concerning studies are limited. Morus nigra is a deciduous tree growing to 10-13 m tall and it is mulberry
type, especially specific to Asian continent. Its edible fruits are dark violet or black color. Anatolia is home of the mulberry fruit and one of
the oldest culture area. Inmany agricultural areas of our country, high quality mulberry fruit is grown owing to the cultivation conditions
are so convenient. It is reported that black mulberry fruit have anti-diabetic, anti-oxidative, and anti-inflammatuar effects and it is
positive efficient on urinary system. It contains phenolic phytochemicals as intense degree. Black mulberry fruit is rich in carotenoid and
flavonoid bioactives, also alkaloids, vitamins, oils (linoleic acid, palmiticacid, oleicacid), sugars (glucose, fructose) and minerals are other
constituents. Due to its antioxidant content, the antioxidant activity of black mulberry is high and its bioactive compounds, flavonoids
and anthocyanins are in quite wide range. Black mulberries contain rutin, myricetin, quercetin, kaempferol as flavonols; isoquercetin
(quercetin 3-O-4C1-B-D-glucoside) as flavonol glycosides; p-coumaric, p-hydroxybenzoic, chlorogenic, ferulic, gallic, vanillicasidler as
phenolicacids; (+)-catechin, epicatechin, epigallocateching all at as flavanols; morusin, moracin M2, cyclomorusin, apigenin as flavon
structure phenolic compounds; naringenin as flavonon; cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, pelargonidin 3-O-glucoside,
pelargonidin 3-O-rutinoside as anthocyanins and cyanidin, pelargonidin phenolics as aglycon forms of anthocyanins (called as
anthocyanidins); resveratrol as stilbens; oxyresveratrol, mulberroside A (Oxyresveratrol-4-O-b-D- glucopyranosyl-3 9 -O-b-D-
glucopyranoside or 2, 4, 3 9 , 5 9-tetrahydroxys- tilbene), kuwanon C5, kuwanon C6 as resorsinol type phenolic compounds; β sitosterol-
3-O-β-Dglucoside as steroidal saponins; ursolicacid, oleanolicacid as triterpenic acids. The studies of the flavonoid fractions obtained
fromblackmulberry (Morus nigra) on anti-proliferation of cancer cell lines and its anti-cancer effects are limited. It is reported that major
phenolic substance Morus inflavon in Morus alba type white mulberries has been inactive the STAT3 signals in prostate cancer cells
(PCa) and has been triggered apoptosis (cell death) and no findings could be found belongs to Morus nigra (black mulberry). Besides,
anti-proliferative effects of the bioactive profiles of white colour mulberries on hepatocarcinoma cell lines (HepG2) was determined and
it is reported that white mulberry bioactive compounds are effective on liver cancer and no findings could be found belongs to Morus
nigra (black mulberry). It is put forwarded that apigenin flavon phenolic in all mulberry types can be blocked human T-24 bladder cancer
cells and has been triggered apoptosis.
Biography
Ozlem Tokuşoğlu has completed her PhD from Ege University in the Department of Food Engineering, Izmir, Turkey. She professionally worked at the Ege University Department of Chem-
istry and Food Engineering. She was a Research Associate at the Food Science and Nutrition Department at the University of Florida, Gainesville, Florida, USA and at the School of Food
Science, Washington State University, Pullman, in the State of Washington, USA. She is currently also working as anAssociate Professor, faculty member in Department of Food Engineer-
ing of Celal Bayar University. Her study focuses on nutrition, food quality control, food chemistry, food safety, toxicology, shelf-life of foods and innovative food processing technologies and
functional products. Her specific study areas are phenolics, phytochemicals, bioactive anti-oxidatives and anti-carcinogens components and food toxicants. She has conducted academic
research studies, keynote addresses and academic presentations at many countries and meetings. She has published more than 150 studies in journals and conferences. She is the Editor
of book of CRC Press Taylor and Francis and has three scientific books. She has been serving as an Editorial Board Member, Associate Editor and Section Editor of scientific journals.
Ozlem Tokusoglu
Celal Bayar University, Turkey
OzlemTokusoglu, J Food Process Technol 2016, 7:12 (Suppl)