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

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-glucopyranoside, varanic acid, 1-O-Caffeoylglucose, and abscisic acid glucose ester as potential compounds that enhance the hypoglycemic effects of the low-maturity samples. Computational studies elucidated the binding sites and molecular interactions of mulberroside A, taxisterone, and digestive enzymes. These findings provide a valuable reference for considering MF as a functional food additive.