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Antioxidants
Volume 14
Issue 7
10.3390/antiox14070805
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects

by
Yichen Zhou
1,†,
Tianxu Liu
2,†,
Rijun Zhang
1,*,
Junyong Wang
1,
Jing Zhang
1,
Yucui Tong
1,
Haosen Zhang
1,
Zhenzhen Li
1,
Dayong Si
1 and
Xubiao Wei
1,*
1
Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
2
Beijing Key Laboratory for Animal Genetic Improvement, National Engineering Laboratory for Animal Breeding, Key Laboratory of Animal Genetics and Breeding of the Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Antioxidants 2025, 14(7), 805; https://doi.org/10.3390/antiox14070805 (registering DOI)
Submission received: 20 May 2025 / Revised: 20 June 2025 / Accepted: 25 June 2025 / Published: 28 June 2025
(This article belongs to the Special Issue Bioactive Compounds: Antioxidant, Antibacterial, Anti-inflammatory Modulation)
Versions Notes

Abstract

Oxidative stress and inflammatory responses often occur concomitantly, and they are key causative factors in various human and animal diseases. Evidence suggests that mulberry leaf protein (MLP) may have potential antioxidant and anti-inflammatory properties, but there are significant challenges in enhancing their bioactivities. In this study, MLP was enzymatically hydrolyzed using papain, protamex, alkaline protease, trypsin, and neutral protease, followed by comprehensive evaluation of the antioxidant capacity, anti-inflammatory properties, and cytotoxicity of the hydrolysates. Our findings revealed that some enzymes significantly enhanced the peptide production and antioxidant activity of MLP (p < 0.01), and its activity was positively correlated with the degree of hydrolysis. Among the five hydrolysates, neutral protease hydrolysate (NeuH) exhibited the best antioxidant properties, with free radical scavenging rates of 71.58 ± 0.42% (ABTS), 26.38 ± 0.15% (OH), and 73.91 ± 0.37% (DPPH) at a concentration of 0.1 mg/mL. In addition, NeuH significantly suppressed IL-6 secretion (p < 0.01) and downregulated mRNA expression of IL-6, iNOS, and COX-2 inflammatory markers. This study not only establishes a correlation between enzymatic parameters and MLP biological functions but also demonstrates the potential of optimized MLP hydrolysates, particularly NeuH, as valuable natural antioxidant and anti-inflammatory ingredients for functional foods or nutraceuticals aimed at mitigating oxidative stress and inflammation-related disorders.
Keywords: mulberry leaf protein; enzymatic hydrolysis; oxidative stress; anti-inflammatory; natural antioxidants mulberry leaf protein; enzymatic hydrolysis; oxidative stress; anti-inflammatory; natural antioxidants

Share and Cite

MDPI and ACS Style

Zhou, Y.; Liu, T.; Zhang, R.; Wang, J.; Zhang, J.; Tong, Y.; Zhang, H.; Li, Z.; Si, D.; Wei, X. Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects. Antioxidants 2025, 14, 805. https://doi.org/10.3390/antiox14070805

AMA Style

Zhou Y, Liu T, Zhang R, Wang J, Zhang J, Tong Y, Zhang H, Li Z, Si D, Wei X. Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects. Antioxidants. 2025; 14(7):805. https://doi.org/10.3390/antiox14070805

Chicago/Turabian Style

Zhou, Yichen, Tianxu Liu, Rijun Zhang, Junyong Wang, Jing Zhang, Yucui Tong, Haosen Zhang, Zhenzhen Li, Dayong Si, and Xubiao Wei. 2025. "Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects" Antioxidants 14, no. 7: 805. https://doi.org/10.3390/antiox14070805

APA Style

Zhou, Y., Liu, T., Zhang, R., Wang, J., Zhang, J., Tong, Y., Zhang, H., Li, Z., Si, D., & Wei, X. (2025). Bioactive Properties of Enzymatically Hydrolyzed Mulberry Leaf Proteins: Antioxidant and Anti-Inflammatory Effects. Antioxidants, 14(7), 805. https://doi.org/10.3390/antiox14070805

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