• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1221-1225
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• 2003

As an effort to select powerful anti-cariogenic materials from natural resources, various plant extracts were examined for their anti-S. mutans and anti-glucosyltransferase (GTase) activities. The ethanol extracts of licorice bark, which was produced after water extraction of licorice, showed the most powerful anti-S. mutans as well as anti-GTase activities. When licorice bark was consecutively fractionated with n-hexane, chloroform, ethylacetate, and butanol, the chloroform fraction exhibited the strongest anti-S. mutans activites. This fraction was further fractionated into 4 fractions through a silica gel column, and according to HPLC analysis, anti-S. mutant activities seemed to come mostly from relatively hydrophobic materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.39-45
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• 2017

This study investigated the glycyrrhizic acid content and anti-diabetic activities of Glycyrrhiza uralensis (GU) depending on the cultivation region (Jecheon, Youngju, Gokseong, China, and Uzbekistan). Glycyrrhizic acid accuracy recovery and intra- and inter-day precisions (RSD%) of the method were calculated at 99.10~107.07% and 3.92 and 6.31% for GU samples, respectively, whereas the limits of detection and quantitation were 0.14 and $0.20{\mu}g/mL$. Anti-diabetic activity was measured by ${\alpha}-glucosidase$ and glucose uptake. GU (20 g) was extracted with 70% ethanol at $70^{\circ}C$ for 6 h. The Jecheon and Gokseong GU showed good inhibitory activity compared to the control. The Jecheon, Youngju, and Uzbekistan GU ethanol extracts ($100{\mu}g/mL$) showed glucose uptakes (in $C_2C_{12}$ myotube) of 124.19, 127.18, and 126.92%, respectively, compared to the positive control. In conclusion, these methods were validated for detection of glycyrrhizic acid in GU, and the results indicate that GU might have potential anti-diabetic activities.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.194-200
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• 2008

This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10$^{\circ}C$ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.228-232
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• 2008

In the present study, we investigated the glutathione S-transferase (GST) induction of medicinal plants using a cultured PC12 cells. The methanol extracts of Dendrobium nobile Lindley, Schizonepeta tenuifolia Briquet, Glycyrrhiza uralensis Fischer, Paenoia lactiflora Pall were tested. As the result, exposure of PC12 cells to G. uralensis resulted in the significant induction of GST. On the continuous experiment, G. uralensis was extracted with methanol, ethanol, and acetone. Among these extracts, methanol extracts showed the highest GST induction. The methanol extracts were further fractionated with hexane, diethyl ether, ethyl acetate, and water layer according to the degree of polarity. The diethyl ether layer showed the highest exhibited GST induction on PC12 cells. Based on these results suggest that the extracts of G. uralensis can be applicable for the development of a new antioxidant agent.

• The Hankook-Saengyark Bo
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• no.236
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• pp.3-3
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• 1999

• Food Science and Preservation
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• v.17 no.1
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.584-588
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• 2006

This study was carried out to optimize the conditions for the extraction of antioxidative materials from licorice root, Glycyrrhiz glabra. Chipped licorice roots were extracted with several solvents and their antioxidative activities were tested to determine the optimal extraction solvent. Among the solvents tested, 95% ethanol gave the highest free radical scavenging activity, and was therefore chosen as the optimal extracting solvent. The optimum extraction temperature and time were $20^{\circ}C$ and 12 hr, respectively. Next, the free radical scavenging activity of the ethanol extract was compared with that of other known antioxidants such as ${\alpha}-tocopherol$, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Ethanol extract of licorice root had greater antioxidative activity than ${\alpha}-tocopherol$ and a similar level to that of the two synthetic antioxidants (BHA and BHT). Moreover, the antioxidative activity of the ethanol extract was inhibited neither by heat treatment at $180^{\circ}C$ for 30 min nor by treatment at extreme pH. These findings suggest that ethanol extract of G. glabra may be useful as a natural antioxidant.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.539-547
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• 2013

This study investigates the change of chemical components, antioxidant and antimutagenic activity in Glycyrrhiza uralensis Fischer stems and leaves (GU) by the various processing methods, as follows: fresh (GU-1), dried under the shade (GU-2), blanched (GU-3), roasted 3 times (GU-4), roasted 4 times (GU-5). The components have been identified and quantified through the use of gas chromatograph-mass spectrometry (GC-MS). At results, cis-1,3-dimethyl-2-methylenecyclohexaneat at 19.7 min and n-hexadecanoic acid at 21.5 min were detected in five kinds of extract. 3-O-Methyl-D-fructose at 17.8 min was observed in four extracts except in GU-1 and aminopyrazine at 19.8min was observed in four extracts except in GU-4. The total phenolics contents was high in GU-4(3.38 g/100 g). ABTS radical scavenging was high in GU-5($EC_{50}$, 0.57 ug) and DPPH radical scavenging was high in GU-4($EC_{50}$, 2.66 ug). The extracts of GU-3, GU-4, and GU-2 were most potent in anti-mutagenicity activity against 1-NP, Trip-P-1, and Trip-P-2, respectively. GU-3 and GU-4 also showed most potent effect of anti-mutagenicity on 2-AA and AFB1, respectively.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.609-616
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• 2006

The effects of purified licorice (Glycyrrhiza uralensis) extract (PLE) as a sugar substitute on kimchi quality were evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of PLE-added kimchi. The pH of kimchi with higher amounts of added PLE increased slightly with two or three days ripening. The acidity of unripened kimchi or kimchi ripened for one day significantly increased with addition of PLE, while that of kimchi ripened for two or three days decreased significantly (p<0.05). Addition of PLE had no significant effect on the lactic acid bacteria count of kimchi compared to that of sugar. Overall acceptability and taste of 0.005 or 0.01% PLE-added kimchi ripened for two to three days were higher than those of other samples, whereas addition of more than 0.01% PLE to kimchi unripened or ripened for one day resulted in lower overall acceptability and taste than the reference sample. Diallyl sulfide and methyl trisulfide were newly produced by ripening of kimchi, and the amounts of some volatile odor components in kimchi were also changed during ripening.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.1-8
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• 2013

In this work, comparative study on antioxidative activities of extracts from Glycyrrhiza uralensis (G. uralensis) produced in Korea and in China and Glycyrrhiza glabra (G. glabra) produced in Uzbekistan was conducted. Among three origins, 50% ethanol extracts (21.15 ${\mu}g/mL$), ethyl acetate fraction (29.15 ${\mu}g/mL$) and aglycone fraction (3.26 ${\mu}g/mL$) of G. uralensis from Korea showed the higher free radical (1,1-phenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}$) than extracts from other origins. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of extracts from three origins on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were investigated using luminol-dependent chemiluminescence assay 50% ethanol extract (1.00 ${\mu}g/mL$) and ethyl acetate fraction (0.34 ${\mu}g/mL$) of G. uralensis from China showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of G. uralensis and G. glabra extracts on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. 50% ethanol extract and aglycone fraction of G. uralensis and G. glabra extracts from three origins showed cellular protective effects in a concentration dependent manner (5 ~ 50 ${\mu}g/mL$). Aglycone fraction of G. uralensis from Korea (${\tau}_{50}$ = 847.4 min)especially showed cellular protective effects four times higher than that from China (${\tau}_{50}$ = 194.3 min). These results indicate that G. uralensis and G. glabra extracts, which have been used as whitening agent, could be applicable to functional cosmetic ingredient as a natural antioxidant. Judging from the prominent cellular protecitve effects, it is concluded that G. uralensis and G. glabra extracts can protect the skin from $^1O_2$ and various ROS induced by UV.