An Approach on the Functional Properties of Mulberry Leaves Associated with Yeast (Saccharomyces cerevisiae) for Silkworm Bombyx mori Feeding

Abstract

This paper explores the characteristics and associative impact of the compounds from mulberry leaves and yeast (S. cerevisae). Nutritional characteristics of the mulberry leaves, yeast properties and metabolism, as well as the effects on silkworms, were described. The online English databases used were MDPI, PubMed, Research Gate, Google Scholar, and Elsevier. The nutrition and health of silkworms B. mori depend on protein and amino acids, fats, vitamins, and minerals, all abundant in mulberry leaves. Furthermore, mulberry leaves contain bioactive phytochemicals offering health benefits. Many dietary supplements were investigated for their potential to enhance nutritional, technical, and health benefits, even though mulberry leaves are considered a complete feed for B. mori silkworm. Yeast is a good source of proteins, amino acids, fats, carbohydrates, minerals, and vitamins that can contribute to the fortification of mulberry leave characteristics. S. cerevisiae species also produce several secondary metabolites: polyketides, phenolics, alkaloids, and flavonoids. Numerous studies have demonstrated the positive effects of yeast dietary addition on economic indicators and health status in silkworm fifth instar. Yeast can act as a probiotic, release digestive enzymes and influence gut microbiota. Alterations in the gut microbiota improve immunological resistance and nutrition metabolism, ameliorating silkworm performances.

Keywords

• insects
• mulberry leaves
• probiotics
• silkworm
• yeast