• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.2
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• pp.117-125
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• 2013

In this study, The stability of a cream containing the ethyl acetate fraction of 50% ethanol extracts from Glycyrrhiza uralensis (G. uralensis) cultured in Korea was investigated. pH, absorbance, viscosity and color difference of the cream containing 0.20% ethyl acetate fraction of the aforementioned G. uralensis extracts were measured under 4 different temperature conditions ($4^{\circ}C$ $25^{\circ}C$ $37^{\circ}C$ and $45^{\circ}C$) and under the sun light at 2 week intervals for 12 weeks. pH changes of a control cream without the extracts and the sample cream containing 0.20% ethyl acetate fraction of G. uralensis extracts were 0.66 and 0.44, respectively. There were no significant pH differences between the sample and the control under the sun. Viscosities of the control cream and the sample cream decreased by 2,483 cPs and 2,893 cPs respectively. So, the sample cream showed a bigger decline (410 cP) in viscosity than the control cream. The ethyl acetate fraction of G. uralensis extracts did not affect the stability of the cream. Absorbance of ethanol solution of the ethyl acetate fraction decreased 30.00% at 276 nm under the sun. On the other hand, the absorbance of the sample cream containing the ethyl acetate fraction decreased 12.02%. The stability of the G. uralensis extracts was better in cream formulation than in ethanol solution. The total color differences of all creams increased slightly during the study period under various conditions. The results appeared to indicate the color stability of the cream containing 0.20% ethyl acetate fraction of G. uralensis extracts. It is suggested that further study is needed to provide more information to the manufacturers who are seeking for the application of the G. uralensis extracts to improve the anti-oxidant and stability of cosmetic products.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.258-266
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• 2005

Licorice Extract and Erythritol, food additives used in korea, are widely used in foods as sweetener. Its application for use in food is regulated by the standard and specification for food additives but official analytical method far determination of these sweetener in food has not been established. Accordingly, we has been carried out to set up analytical method of the glycyrrhizic acid in several foods by the way of thin layer chromatography and high performance liquid chromatography glycyrrhizic acid is qualitative anaylsis technique consists of clean-up with a sep-pak $C_{18}$ cartridge, separation of the sweeteners by Silica gel 60 F254 TLC plate using 1-butanol:4Nammonia solution:ethanol (50:20:10) as mobile solvent. Also, the quantitative analysis for glycyrrhizic acid, was performed using Capcell prk $C_{18}$ column at wavelength 254nm and DW:Acetonitrile (62:38 (pH2.5)) as mobile phase. and we has been carried out to set up analytical method of the erythritol in several foods by the way of high performance liquid chromatography. erythritol is qualitative anaylsis technique consists of clean-up with a DW and hexane. The quantitative analysis for erythritol, was performed using Asahipak NH2P-50 column, Rl and DW:Acetonitrile (25:75) as mobile phase. The glycyrrhizic acid results determined as glycyrrhizic acid in 105 items were as follows; N.D$\∼$48.7ppm for 18 items in soy sauce, N.D$\∼$5.3ppm for 12 items in sauce, N.D$\∼$988.93ppm for 15 items in health food, N.D$\∼$180.7ppm for 26 items in beverages, N.D$\∼$2.6ppm for 8 items in alcoholic beverages repectively and ND for 63 items in the ethers. The erythritol results determined as erythritol in 52 items were as follows; N.D$\∼$155.6ppm for 13 items in gm, N.D$\∼$398.1ppm for 12 items in health foods repectively and ND for 45 items in the others.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.4
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• pp.327-338
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• 2012

Liquiritigenin and isoliquiritigenin are the major flavonoids present in licorice. These flavonoid compounds were prepared by submerged culture of Grifola frondosa (G. frondosa) HB0071 mycelia producing ${\beta}$-glucosidase in the aqueous extract of licorice. The contents of liquiritigenin and isoliquiritigenin were increased during the fermentation. This fungus produced a high ${\beta}$-glucosidase (activity of 91.5 mU/mL), thereby achieving high amounts of liquiritigenin and isoliquiritigenin ($568.5{\mu}g/mL$ and $89.6{\mu}g/mL$), respectively at 96 h. A reversed- phase high-performance liquid chromatography method was established for simultaneous determination of liquiritigenin and isoliquiritigenin in fermented licorice extract (FLEx). The anti-inflammatory activities were investigated by licorice extract (LEx) before and after fermentation with G. frondosa HB0071. The treatment of UVB-irradiated HaCaT keratinocytes with FLEx resulted in a dose-dependent decrease in the expression level of cyclooxygenase-2 (COX-2) mRNA. Furthermore, FLEx dose-dependently decreased mRNA of the pro-inflammatory cytokines of IL-$1{\beta}$ and IL-6 in UVB-irradiated HaCaT cells. These results suggest that FLEx may mitigate the effects of skin inflammation by reducing UVB-induced adverse skin reactions.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.80-91
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• 2015

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.241-248
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• 2006

Conditions for extraction of antimicrobial materials from licorice root, Glycyrrhiza glabra, were optimized. Among solvents tested, 95% ethanol gave highest antimicrobial activity, and was chosen as optimal extracting solvent. Extraction temperature and time were optimal at room temperature and for 12 hr, respectively. Minimal inhibitory concentration (MIC) of 95% ethanol extracts was determined against 14 microorganisms. Reference microorganisms included 6 Gram(-) bacteria, 4 Gram(+) bacteria, and 4 yeast strains. Ethanol extract exerted very strong growth inhibition on Gram(+) bacteria, while was moderately effective for Gram(-) bacteria and yeasts. Treatment at $180^{\circ}C$ for 30 min or extreme pHs merely destroyed antimicrobial activity of ethanol extract. These findings suggest ethanol extract of G glabra may be useful as natural preservative.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.96-96
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• 2018

본 연구는 항비만 기능성을 가지면서 맛과 향이 증진된 분말형 다진양념(다데기)을 개발하기 위해 첨가할 수 있는 약용작물들의 선정 및 그 기능성을 평가하기 위해 실시되었다. 오미자, 진피, 감초, 녹차엽 등을 첨가군으로 선정하여 각각의 시료들을 8시간, $80^{\circ}C$ 증류수에서 추출 후 감압농축하여 추출물을 제조한 뒤 마우스 유래 adipocyte (3T3-L1)에 처리하여 세포내 지방 축적 억제 정도를 실험하였다. 시료 처리 배양 5일 후 오미자, 진피, 감초, 녹차엽 추출물을 처리한 모든 군에서 대조군과 비교시 20% 이상 세포내 중성지방 농도가 감소하였으며 특히 오미자 군에서는 30% 이상 감소를 보였다. C57BL/6 생쥐를 이용하여 고지방식이로 비만을 유도하면서 분말형 다진양념, 오미자, 진피, 감초, 녹차엽 추출물을 경구투여한 뒤 체중증가를 조사한 결과 8주 후 고지방식이와 다데기만을 경구투여한 군은 고지방식이군과 비교하여 체중감소경향만을 보였으나 분말형 다진양념과 추출물을 함께 경구투여한군에서는 유의적으로 체중이 감소하는 결과를 보였다. 이들 추출물을 혼합하여 제조한 분말형 다진양념은 관능검사에서도 고춧가루 특유의 풋내를 감소시켜 향미가 증진되는 것으로 평가되어 오미자, 진피, 감초, 녹차엽을 첨가한 다양한 항비만 기능성 양념 개발이 기대된다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.361-373
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• 2015

This study was carried out to evaluate the antioxidant and antibacterial activities of Glycyrriza uralensis Fisher (Jecheon, Korea) extracts obtained by various extraction conditions (85% ethanol, heating temperatures and times), and to establish the optimal extraction condition of G. uralensis for the application as cosmetic ingredients. The extracts obtained under different conditions were concentrated and made in the powdered (sample-1) and were the crude extract solutions without concentration (sample-2). The antioxidant effects were determined by free radical scavenging activity ($FSC_{50}$), ROS scavenging activity ($OSC_{50}$), and cellular protective effects. Antibacterial activity was determined by minimum inhibitory concentration (MIC) on human skin flora. DPPH free radical scavenging activity of sample-1 ($100{\mu}g/mL$) was 10% higher in group extracted for 6 h than 12 h, but sample-2 didn't show any significant differences. The extraction yield extracted with same temperature for 12 h was 2.6 times higher than 6 h, but total flavonoid content was 1.1 times higher. These results indicated that total flavonoid content hardly increased with increasing extraction time. Free radical scavenging activity, ROS scavenging activity and cellular protective effects were not dependent on the yield of extraction, but total flavonoid content of extraction. Antibacterial activity on three skin flora (S. aureus, B. subtilis, P. acnes)of sample-1 in different extraction conditions were evaluated on same concentration, and the group extracted at 25 and $40^{\circ}C$ showed 16 times higher than methyl paraben ($2,500{\mu}g/mL$). In conclusion, 85% ethanol extracts of G. uralensis extracted at $40^{\circ}C$ for 6 h showed the highest antioxidant and antibacterial activity. These results indicate that the extraction condition is important to be optimized by comprehensive evaluation of extraction yield with various conditions, yield of active component, and activity test with concentrations, and activity of 100% extract, for manufacturing process of products.

• Korean Journal of Acupuncture
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• v.28 no.4
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• pp.49-58
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• 2011

목적 : 본 연구는 감초의 염증에 대한 효과를 연구하였다. 감초의 에탄올 그리고 물로 추출한 두 가지의 약침액을 이용하여 쥐의 대식세포에서 유래한 RAW264.7 세포에 대한 염증 억제효과를 확인하였다. 방법 : Inducible nitric oxide synthase(iNOS), cyclooxygenase-2(COX-2)를 포함한 염증성 단백질의 발현과 extracellular signal-regulated kinase 1/2(ERK1/2) 그리고 phosphorylated ERK1/2 의 발현을 Western blot 으로 확인하였고, PGE2의 발현은 ELISA 로 확인하였다. 결과 : RAW264.7 세포에 감초의 물 혹은 에탄올 추출 약침액을 투여한 결과 투여된 농도에 따라 LPS로 유도된 NO의 생성이 억제되었으며 iNOS, COX-2, 그리고 인산화 ERK1/2 의 발현도 감소되었다. 결론 : 본 실험 결과, 적작약의 물 그리고 에탄올 추출 약침액에 대하여 항염증성 효과가 있음을 확인하였다.

• Journal of Life Science
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• v.27 no.4
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• pp.456-463
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• 2017

The purpose of this study was to investigate the effect of 3 types of medicinal herbs (Glycyrrhizae radix, Astragali radix and Dioscorea rhizoma) extracts on estrogen-like activities, proliferation and differentiation in osteoblast. Human breast cancer cell line MCF7 was transfected using an estrogen responsive luciferase reporter plasmid for measure the estrogen-like activity. Estrogen-like activities of extracts were in the range of 1.11~5.73 fold to that of negative control. The extract of G. radix showed the strongest estrogen-like activities. The estrogen-like activities of 50 and $500{\mu}g/ml$ extracts of G. radix were similar to that of $10^{-8}$ and $10^{-7}$ M standard solution ($17{\beta}-estradiol$), respectively. G. radix extract showed no cytotoxicity against osteoblast MC3T3-E1 cells at $1{\sim}1,000{\mu}g/ml$. The extract of A. radix showed no significant proliferation of osteoblast. However, the extract of G. radix and D. rhizome showed maximum 148% and 133% proliferation effects. The extract of G. radix also increased alkaline phosphatase activity and the maximum was 122% at $100{\mu}g/ml$ compared to that of control. The nodule formation by the method of the Alizarin red S staining increased compared to control. These results suggest that G. radix is able to perform the bone formation and prevent osteoporosis.

• Journal of Life Science
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• v.29 no.11
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• pp.1273-1280
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• 2019

Age-related macular degeneration (AMD) is one of the leading causes of blindness in the elderly population, and damage to retinal pigment epithelial (RPE) cells due to oxidative stress contributes to the development of AMD. Glycyrrhiza uralensis Fischer is one of the most widely used herbal medicines for the treatment of various diseases in Asian countries. Although recent studies indicated that treatment with G. uralensis can protect cells from oxidative stress, its mechanisms in RPE cells remain unknown. We evaluated the effect of a G. uralensis ethanol extract (GU) on $H_2O_2$-induced oxidative injury in ARPE-19 RPE cells. The GU pretreatment attenuated reactive oxygen species (ROS) generation induced by $H_2O_2$, which was associated with induced expression of nuclear factor erythroid-derived-2-like 2 (Nrf2) and heme oxygenase-1 (HO-1). GU also suppressed $H_2O_2$-induced DNA damage and mitochondrial dysfunction. The inhibitory effect of GU on $H_2O_2$-induced apoptosis was associated with the protection of caspase-3 activation. Overall, GU appeared to protect RPE cells from oxidative injury by inhibiting DNA damage and reducing apoptosis. Further studies are needed to determine the regulation of Nrf2-mediated HO-1 expression, but our results suggest the possibility of using GU to reduce the risk of AMD.