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Changes in Chemical Composition and Biological Activities of Oriental Crude Drugs by Food Processing Techniques (I) - Changes in Liquiritigenin Contents in Licorice Extract Treated by the Crude Enzyme Extract from Aspergillus kawachii  

Kim, Sang-In (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
Kim, Ji-Eun (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
So, Jai-Hyun (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
Rhee, In-Koo (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
Chung, Shin-Kyo (Department of Food Science & Technology, College of Agriculture and Life Sciences, Kyungpook National University)
Lee, Kyung-Bok (School of Medicine, Konyang University)
Yoo, Yung-Choon (School of Medicine, Konyang University)
Song, Kyung-Sik (Division of Applied Biology and Chemistry, College of Agriculture and Life Sciences, Kyungpook National University)
Publication Information
Korean Journal of Pharmacognosy / v.35, no.4, 2004 , pp. 309-314 More about this Journal
Abstract
By treating crude enzyme extract from Aspergillus kawachii, the liquiritigenin content in the licorice (Glycyrrhizae Radix) was significantly increased. The liquiritigenin content reached its maximum level (45.7 mg/g licorice extract) after 60 min of incubation with the crude enzyme extract at $37^{\circ}C$, while the inactivated crude enzyme treated control contained trace amount (about 0.11 mg/g) of liquiritigenin. The enzyme-treated licorice extract inhibited more than 50% DPPH radical at 100 ppm and this was about two times higher activity compared to the enzyme-untreated control.
Keywords
licorice; fermentation; processing; liquiritigenin; antioxidative effect;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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