The effect of ethanol extract of leaf of black mulberry (Morus nigra) on DNA glycation

Over the past 30 years, with the rise of sugar-added foods in both industrialized and developing countries, and with the increase in the consumption of sweetened beverages, a rapid increase in metabolic diseases has occurred. It is known that the widespread use of fructose as a sweetener enhances lipogenesis and intracellular lipid accumulation. One issue that arises in the pathogenesis of metabolic diseases associated with modern nutrition is the role of Advanced Glycation End Products (AGEs). AGEs not only affect metabolic control, but also affect global health. Reaction of DNA with sugar results in DNA-AGE formation. Glycation causes significant damage to DNA. Depurination of DNA causes mutations such as strand breakage, splicing, slime. DNA-AGEs for this reason; loss of genomic integrity during aging, cancer, neurological diseases and heart dammar diseases are among the most important causes of many diseases. It is known that the advanced glycation process plays an important role in the development of complications of diabetes mellitus. In this thesis, we have studied the black mulberry (Morus nigra) leaf; The extinguishing activity of total phenolics, total flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals of ethanol extracts prepared by soxlet, maceration and ultrasound methods was examined. The extract obtained with the soxhlet method showed the best activity in all the tested parameters. The extract obtained by this method was also examined for quenching activity of the hydroxy radical. It was also aimed to determine the inhibitory effects of oxidative DNA damage induced by fructose-derived DNA glycation and hydroxy radicals of ethanol extract of black mulberry leaves and quercetin, one of the active ingredients of the leaf. In the study, plasmid DNA (25μg / ml) with fructose (50 mM) was incubated at 37 ° C in sterile conditions throughout the day. Antigelling activities of ethanol extract of mulberry leaf (50-250 μg / ml) and quercetin (50-250 μg / ml) were investigated. Reaction product was characterized by fluorescence and UV spectroscopy, nitroblue tetrazolium (NBT) reduction analysis and electrophoretic study. In a conclusion; the phenolic constents of 1 mg of M. nigra leaf ethanol extracts; we found to be 76.3 ± 0.003μg (GAE) gallic asid in soxhlet method ,64.4 ± 0.003 μg (GAE) gallic asid in maceration method and 54.8 ± 0.003 μg (GAE) gallic asid in ultrasound method. The flavonoid contents we found to be 143.94 ± 0.06 μg Quercetin (QUE) in soxhlet method, 138.62 ± 0.06 μg Quercetin (QUE) in maceration method and 105.33 ± 0.06 μg Quercetin (QUE)in ultrasound method.