• 한국식품영양과학회지
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• 제27권5호
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• pp.858-863
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• 1998

The Mixed effect of Salvia miltiorrhiza and Glycyrrhiza uralensis(SG) on kimchi fermentation was investigated by measuring changes of physicochemical, icrobiological and sensory qualities of kimchi during fermentation. The pH of SG-added kimchi was a little higher than that of control during the fermentation. Titratable acidity, viable cell of total bacteria and lactic acid bacteria in mixed medicinal herbs(SG) added kimchi were changed more slowly than those in control. The inhibitory effect of the mixture on kimchi fermentation was increased as the concentration of the mixture was increased from 1% to 5%. Total bacteria and lactic acid bacteria of 3% and 5% SG-added kimchi reduced to 1.3~2.9 and 1.2~4.0 log10 cycle after 15 days fermentatin compared to control. The changes in texture of SG-added kimchi was a higher and sour taste of SG-containing kimchi excepts of 1% SG-added kimchi was more weak than that of control. Sensory score of flavor and overall acceptability did not show any significant difference between SG-added kimchi and control during fermentation. But SG-added kimchi decreased its sensory quality by 5% the other kimch.

• 한국식품영양과학회지
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• 제27권5호
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• 생약학회지
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• 제40권4호
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• pp.309-314
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• 2009

Licorice(Glycyrrhizae Radix et Rhizoma) is recorded as the root of Glycyrrhiza uralensis Fischer or Glycyrrhiza glabra Linne or Glycyrrhiza inflata Bat.(Leguminosae) in Korean Pharmacopoeia $9^{th}$ edition (KP9) and Chinese Pharmacopoeia 2005(CP2005), Glycyrrhiza uralensis Fischer or Glycyrrhiza glabra Linne in Japanese Pharmacopoeia 2005(JP2005). It is established the content standard of Glycyrrhizin 2.5 % and liquiritin 1% in KP9 and CP2005. But, according to the reports, all Licorice species were not sufficient for content standard of liquiritin 1.0% for licorice in KP9 and CP2005. It shows different content of liquiritin among G. uralensis, G. glabra and G. inflata. Also, it was reported liquiritin, liquiritin apioside are transformed into liquiritigenin by human internal flora. Therefore, we have studied for the pre-treatment condition and analytical method of liquiritigenin; It was good efficinet in 2M HCl reflux(1 hr) for hydrolysis and in methylene chloride for solvent fractionation. And 1% acetic acid in DW(A) and acetonitrile(B) with gradient condition as a mobile phase was most effective in HPLC analytical condition. According to these experimental methods, we have anlayzed content of liquiritigenin about 77 Licorice sample. In this research, it was also examined the content of liquiritin and liquiritigenin for Glycyrrhizae Radix related growing area. According to the results, we suggested the content standard of glycyrrhizin more than 2.5%, liquiritigenin more than 0.7%(after hydrolysis) of licorice.

• 한국산림과학회지
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• 제106권1호
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• pp.26-32
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• 2017

박피한 '대보' 밤을 천연 추출물(녹차, 당귀, 황기, 감초 : 각각 1% 추출물)에 침지 처리한 후 $5{\mu}m$ 두께의 PE+ Nylon재질의 7-layer 필름으로 진공포장하여 $4^{\circ}C$에 저장하면서 저장기간 동안 박피밤의 갈변 및 품질에 미치는 영향을 조사하였다. 갈변도는 무처리구보다 천연 추출물 처리구에서 다소 적게 갈변되었고, 특히 황기와 감초 추출물 처리가 갈변억제에 효과적인 것으로 나타났다. 저장 35일 후 박피밤의 색차(${\Delta}E$)는 무처리구에서 5.6으로 가장 높은 값을 보인 반면, 황기 추출물 처리구에서는 3.4로 가장 낮게 나타났다. 저장기간 동안 천연 추출물 처리는 박피밤의 중량 및 수분감소율과 경도 및 가용성 고형물 함량에 영향을 미치지 않았다. 저장 35일 후 부패율은 무처리구에서 9.0%, 녹차 추출물 처리구에서 9.0%, 당귀 추출물 처리구에서 9.0%, 황기 추출물 처리구에서 21.0%, 감초 추출물 처리구에서 7.0%로 나타났다. 종합적 관능평가에서는 황기 추출물 처리가 향 때문에 가장 낮은 점수를 받았으며, 감초 추출물 처리구가 저장기간 중 가장 우수한 것으로 나타났다. 따라서 박피밤의 천연 추출물 처리는 갈변을 억제시킴으로써 박피밤의 관능적 품질유지에 효과적이였고, 특히 감초 추출물 처리 후 진공포장하는 것이 박피밤의 품질유지와 갈변억제에 가장 효과적인 것으로 판단된다.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1015-1021
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• 2013

창과감초(Glycyrrhiza inflata Batal)는 한약재의 조화를 돕고 해독, 항염증, 항궤양 등의 약리작용으로 한방에서 널리 이용되는 약용식물이다. 본 연구에서는 지방세포와 조골세포에서 감초의 생리활성을 확인하고자 감초에탄올추출물(GBE)을 이용하여 세포분화 촉진여부를 조사하였다. GBE의 세포독성여부를 통해 안전하다고 확인된 $1{\sim}30{\mu}g/mL$의 농도 내에서 실험이 진행되었고 지방세포 분화조건에서 다분화능 세포 C3H10T1/2과 지방전구세포 3T3-L1의 Oil Red O 염색을 통해 GBE의 지방세포분화 촉진효과를 확인할 수 있었다. 또한 지방세포의 핵심전사조절인자인 $PPAR{\gamma}$와 그의 표지유전자 aP2, AdipoQ, $C/EBP{\alpha}$의 발현량 증가를 통해 GBE의 지방세포분화 촉진효과를 재확인하였다. 이와 일관된 결과로서 조골세포 분화조건에서 다분화능 세포 C3H10T1/2과 조골전구세포 MC3T3-E1의 ALP 염색을 통해 GBE의 조골세포분화 촉진효과를 확인하였고 조골세포 표지유전자인 ALP, RUNX2, osterix, collagen의 발현량 증가를 통해 GBE의 조골세포분화 촉진효과를 재확인하였다. 이에 따라 본 연구에서는 GBE의 지방세포와 조골세포 분화효과를 매개하는 감초의 구성성분을 조사하기 위해 GA(glycyrrhizic acid)와 LA(licochalcone A)의 분화촉진 여부를 확인한 결과, GA는 영향을 주지 않으나 LA가 GBE의 세포분화효과를 매개한다고 사료된다. 따라서 본 연구에서는 제2형 당뇨와 그에 수반되는 골질환과 골다공증에 대한 치료 소재로서 GBE와 그의 생리활성을 매개할 수 있는 LA의 가능성을 보았으며 GBE에서 분리되는 다양한 화합물의 동정 및 생리활성 효과, LA와의 상승효과 등의 추후 연구가 기대된다.

• Bulletin of the Korean Chemical Society
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• 제28권3호
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• pp.481-484
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• 2007

• 한국막학회:학술대회논문집
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• 한국막학회 1999년도 춘계 총회 및 학술발표회
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• pp.105-108
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• 1999

• 동의생리병리학회지
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• 제18권2호
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• pp.463-467
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• 2004

This experiment was designed to investigate the effect of Gamcho(Glycyrrhiza uralensis Fisch, GLU) on Antiallergy in asthma. We measured IL-4, IL-5, UL-13, IgE in bronchoalveolar lavage fluid of ovalbumin induced asthmatic mouse and observed murine lung tissue. The results were obtained as follows: 1. GLU decreased the proliferation of IL-4, IL-5, IL-13, IgE significantly. According to the above results, it is suggested that GLU extract might be useful applied for prevention and treatment of allergic asthma.

• 한국미생물·생명공학회지
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• 제27권5호
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• pp.410-414
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• 1999

This study was carried out to investigate distribution of homofermentative lactic acid bacteria(LAB) and heterofermentative LAB during kimchi fermentation period. The number of heterofermentative LAB was decreased during the fermentation. The ethanol extracts of Lithospermum erythrorhizon and Sophrora flavescens AITON showed strong antimicrobial activities against both homofermentative LAB and heterofermentative LAB. The extracts of Glycyrrhiza uralensis and Curcuma longa showed stronger antimicrobial activity against hetrofermentative LAB than against homofermentative LAB. the antimicrobial activities of the plant extracts against LAB were accelerated by mixing of two or three kinds.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.274.2-275
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• 2003

The aim of this study was designed to determine the induction of rat growth hormone(rGH) by extracts of a popular herb, Glycyrrhizae radix(GR), roots of Glycyrrhiza glabra $\sub$Linne/, and Glycyrrhiza uralensis $\sub$Fischer/. In vitro study was carried out using primary rat pituitary cell culture for 3 days and then was treated with methanol extract corresponding to 1 mg of dried weight of herb per 1 $m\ell$ of culture solution. (omitted)