Mulberry lees are the sediment in the bottom of the barrel, which can be obtained from the processing of mulberry wine, and they are considered as low-value byproducts. In this study, mulberry lees were extracted with ethanol, and then fermented with Monascus pilosus to obtain fermented products (M × M). Male ICR mice were diabetes induced by STZ, and then oral administration of fermented products. The results showed that fermented products could reduce 31.9% to 47.9% plasma glucose, 25.8% to 48.2% total cholesterol, and 16.7% to 25% triglyceride levels in diabetic mice, and it can greatly lower the malondialdehyde (MDA) content by 26.4% to 59.7% but raise antioxidant enzyme activity in the liver of the mice. Moreover, fermented products not only could reduce AST and ALT activity of the diabetic mice, thereby alleviating liver inflammation, but also lowered the urea nitrogen and creatinine levels, improved glomerulus volume, and reduced swelling and inflammation in the kidneys. It was concluded that mulberry lees fermented products could be served as a value-added resource for human health.

中文翻译：

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桑李发酵产品对糖尿病小鼠的抗糖尿病、抗高血脂和抗氧化活性

桑椹是木桶底部的沉淀物，可以从桑酒的加工过程中获得，属于低价值副产品。本研究采用乙醇提取桑椹酒糟，然后用红曲霉发酵得到发酵产物（M×M）。雄性ICR小鼠由STZ诱导糖尿病，然后口服发酵产品。结果表明，发酵产品可使糖尿病小鼠的血糖降低31.9%～47.9%，总胆固醇降低25.8%～48.2%，甘油三酯水平降低16.7%～25%，丙二醛(MDA)含量可大幅度降低26.4% 59.7%，但提高了小鼠肝脏中的抗氧化酶活性。此外，发酵产品不仅可以降低糖尿病小鼠的 AST 和 ALT 活性，从而减轻肝脏炎症，但也降低了尿素氮和肌酐水平，改善了肾小球体积，并减少了肾脏的肿胀和炎症。结论是桑椹酒糟发酵产品可以作为人类健康的增值资源。