• Journal of Life Science
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• v.20 no.6
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• pp.940-947
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• 2010

The effects of fermented products from 40 medicinal herbals commonly available in Korea were examined according to concentrations of polyphenolic compound and kojic acid, and the activities of DPPH ($\alpha,\alpha$'-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging and tyrosinase. The polyphenolic compound concentrations were 0.24 by Corydalis turtschaminovill ~ 11.42% (dry matter basis) by Syringa velutina in the extracts and 0.18 by Poria cocos ~ 12.27% by S. velutina in the fermented products. Kojic acid concentrations were 0.02 by Poria cocos Sclerotium ~ 9.67 mM by S. velutina in the extracts and 0.33 by P. cocos ~ 10.32 mM by S. velutina in the fermented products. Syringa velutina contained the highest polyphenolic compound and kojic acid concentrations, which were higher in the fermented product than in the extract. Higher DPPH free radical scavenging activity (>60%) was observed in the extracts of A. sessiliflorum, Citrus nobillis, and Angelica gigas and the fermented product of A. sessiliflorum compared to the other medicinal plants. Higher tyrosinase inhibition activity (>50%) was observed in the extracts of Morus alba, Glycyrrhiza glabra, and Rubus coreanus and the fermented products of G. glabra, Cnidium officinale, and S. velutina. Based on the above results, G. glabra, C. officinale, and S. velutina possessed high tyrosinase-inhibitive activities and kojic acid concentrations, which could be definitely enhanced by the fermentation of Phenillus linteus mycelium.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.997-1004
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• 2006

This study was performed to investigate the storage properties of emulsion-type sausage added with Glycyrrhiza uralensis and Curcula longa hot water extracts (GCHE) extracted at $10^{\circ}C$ for 35 days. The TBARS values of sausages containing 1.0 and 5.0% GCHE were lower than that of control. The bacterial count and VBN contents of all the samples were significantly increased during the storage periods, except the group with 5.0% GCHE. The redness of all the samples was lower than that of control, while yellowness of all the samples was higher than that of control. The nitrite scavenging abilities of the sausages containing 1.0 and 5.0% GCHE were higher than that of the control. It is suggested that the addition of 1.0% hot water extracts extracted from these plants may be a potential substitute for the use of nitrite to extend shelf-life of sausages.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.795-800
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• 2005

Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.

• 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.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1404-1408
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• 1998

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

• 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 Radiation Industry
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• v.8 no.2
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• pp.89-95
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• 2014

This study was conducted to determine the optimal dose of gamma-ray on the growth and nucleus DNA damage for mutation breeding in licorice. Gamma-rays irradiated to dry seeds with various doses (0 to 1000 Gy). Significant decreases in germination rate (%), survival rate (%) and growth characteristics (plant height, number of leaves, root length and fresh weight) were observed by dose of increased. $LD_{50}$ (lethal dose) was approximately 400 Gy to 500 Gy. Also, reduction doses ($RD_{50}$) of plant height, number of leaves, root length and flash weight were 428 Gy, 760 Gy, 363 Gy and 334 Gy, respectively. It is supplest that the optimal dose of gamma irradiation for licorice mutation induction might be about 400 Gy in this study. We also conducted comet assay to observe nucleus DNA damage due to gamma irradiation. In comet assay, a clear difference was identified over 300 Gy treatments. With increasing doses of gamma-ray in the range of 100 to 1000 Gy, the rate of head DNA was decreased significantly from 92.88% to 73.09%. Tail length(${\mu}m$) was increased as the dose of increased over 300 Gy. Growth characteristics (Germination rate, Survival rate, plant height, number of leaves, root length and fresh weight) were highly negatively ($P{\leq}0.01$) correlated with dose. While the tail length was highly positively ($P{\leq}0.01$) correlated with dose.

• Korean Journal of Medicinal Crop Science
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• v.27 no.5
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• pp.322-329
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• 2019

Background: Studies have suggested that the northern provinces of Gangwon-do are good sites for licorice (Glycyrrhiza uralensis Fisch.) cultivation in Korea, as they have similar temperatures to its original locations in northern China. However, poor growth and freezing injury are often reported in Korea. Therefore, it is necessary to reassess the domestic cultivation site of licorice. Methods and Results: To determine the optimum temperature for cultivating licorice, the growth, yield, and pharmacological characteristics of G. uralensis were assessed in a temperature gradient tunnel at Eumseong, Chungcheongbuk-do, Korea in 2017. Plant height increased until the temperature rose to $5.9^{\circ}C$ above the local external temperature. Yield (㎏/10a) increased by 46.9% when the growing temperature was $1.5^{\circ}C$ to $3.0^{\circ}C$ (T2) above the external temperature and by 72.6% when the growing temperature was $3.0^{\circ}C-4.5^{\circ}C$ (T3) above the external temperature. However, a difference of $4.5^{\circ}C-5.9^{\circ}C$ (T4) above the external temperature, decreased the yield by 9.8% compared to that at T2. The glycyrrhizin content of G. uralensis roots in each temperature band was 0.72%, 0.53%, 0.91%, and 0.84% (T1, T2, T3, T4), these differences appear to result form individual plant variation rather than growth temperature. Conclusions: Based on the results of this study, we estimate that the temperature-based optimum cultivation site for G. uralensis in Korea is the south central region, rather than the northern province of Gangwon-do. Improvement in growth and yield maybe observed if the plantations in the central Jecheon (Chungcheongbuk-do, Korea) are expanded into the south central region.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.479-485
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• 2021

To improve the oxidative stability of Glycyrrhiza uralensis extract (GU), GU extraction conditions were optimized for maximal antioxidant activity, and GU-loaded nanocapsules were prepared by chitosan ionic gelation. The optimized ethanol concentration and extraction time were 83.0% and 32.6 min, respectively, using response surface methodology. The particle size of the GU-loaded nanocapsules ranged from 280 to 370 nm. A GU extract of 0.8 mg/mL and chitosan concentration of 2.0 mg/mL were selected as the optimal conditions for entrapment and loading efficiency. Both free GU and GU-loaded chitosan nanocapsules exhibited concentration-dependent antioxidant activity. However, the antioxidant protection factor of GU was effectively maintained when it was entrapped within the chitosan nanocapsules. In conclusion, chitosan nanoencapsulation is a potentially valuable technique for improving the oxidative stability of GU.