• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Journal of the Korean Wood Science and Technology
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• v.47 no.2
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• pp.178-188
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• 2019

Licorice, which has an extensive history of use as an herbal medicine, has been suggested to have oral health benefits. However, to date, no systematic study has been conducted on the preparation method of licorice extracts for oral health. In this study, licorice extracts prepared using water and ethanol were investigated for its ability to inhibit the biofilm formation of Streptococcus mutans. The licorice extract prepared with around 60% ethanol effectively inhibited the biofilm formation of S. mutans. Licorice extracted with 50% ethanol almost completely inhibited the biofilm formation at 1.5 g/L of licorice extract. This inhibitory activity was confirmed in a microplate assay and a flow cell system. Glycyrrhetic acid was extracted from licorice effectively with 60% ethanol concentration. The strong inhibitory activity of glycyrrhetic acid and the synergistic inhibition with glycyrrhizin on biofilm formation were suggested as major reasons for a concentration-specific extraction. These results suggest that licorice extract prepared using around 60% ethanol effectively inhibits the biofilm formation of S. mutans.

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.771-775
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• 2007

Licorice has been used for cure of injuries and for detoxification in East Asia. This study investigated the protective effect of licorice water extract against cadmium (CdCl$_2$, Cd)-induced nephro-toxicity in rats. To induce acute toxicity, Cd (4 mg/kg body weight) was dissolved in normal saline and then, intravenously (i.v.) injected to animals. In experiments, animals were orally administrated with vehicle or licorice water extract (50-100 mg/kg) for 3 days, exposed to a single injection of Cd after 24 h the last licorice/vehicle treatment. Licorice protected kidney injuries by Cd treatment. The number of glomeruli showing vasodilatation and thickening of Bowman's capsule was dose-dependently decreased by licorice. These results suggest that licorice might be a potent preventive protector against Cd-induced nephro-toxicity in rats.

• Journal of Society of Preventive Korean Medicine
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• v.7 no.2
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• pp.65-74
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• 2003

Objective : The aim of present study is to evaluate the inhibitory potential of licorice extract and glycyrrhizin on cytochrome P450(CYP) in human liver microsomes. Methods : Using human liver microsomes, water extract of licorice and glycyrrhizin as an inhibitor were co-incubated with each probe drug representing selective CYP isoform activity. We measured relative metabolic activity in incubation condition compared to that with no extract of licorice using HPLC system. Results : Both water extracts of licorice and glycyrrhizin showed inhibitory effect on CYP-catalyzed reactions. CYP2C19 $(IC_{50}=126.7{\mu}g/ml)$ is most potently inhibited by water extract than other tested CYP isoforms$(IC_{50}>450{\mu}g/ml)$, but glycyrrhizin exhibited potent inhibition on CYP1A2$(IC_{50}=106.9{\mu}g/ml)$ followed by CYP2C9 and CYP2D6. Conclusion: These results indicate that water extract of licorice and glycyrrhizin have inhibitory potential on CYP-catalyzed reaction in human liver microsomes. But the mechanism of inhibition was slightly different between them Water extract of licorice mainly inhibited CYP2C19, and glycyrrhizin primarily inhibited CYP1A2. The inhibition by water extract of licorice and glycyrrhizin on CYP isoforms may cause drug interaction with co-administered drug leading to toxicity or treatment failure.

• 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.

• 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.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.635-644
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• 2019

The aim of this study was to investigate whitening effect of combination between arbutine and oil soluble licorice extract. Inhibitory effects of arbutin and oil soluble licorice extract against tyrosinase activity and melanogenesis in B16 melanoma cells were assessed in vitro to determine whitening effect. MTT assay with B16 melanoma cells showed that mixture (arbutin and oil soluble) was not each concentration. Both oil soluble licorice extract and arbutin induced dose-dependent inhibition of mushroom tyrosinase activity. Various concentrations (oil soluble extract : arbutin = 1:1. 1:1.5, 1:2, 1:2.5, 1:5) of mixtures also significantly inhibited tyrosinase activity in B16 melanoma cells by 40-51%. In addition, the mixtures reduced the melanin contents of B16 melanoma cells by more than 50% at each concentration. These results suggest that mixtures of arbutin and oil soluble licorice extract are very effective whitening ingredients.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• YAKHAK HOEJI
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• v.25 no.1
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• pp.1-7
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• 1981

Glycyrrhizin (GA) content in licorice was determined by a couple of methods using HPLC, respectively. In Method(I), GA content itself was determined from the licorice aqueous extract, while in Method (II) glycyrrhetinic acid (GHeA ; the aglicone of GA) content corresponding to the quantity of GA was measured from the chloroform extract of the hydrolyzed product of licorice aqueous extract. A reverse phase column Hibar Lichrosorb RP-18 (E. Merck) was used as the stationary phase. As the mobile phase MeOH: $H_{2}O$(0.05M-$NaH_{2}PO_{4}$)=58 : 42 solution in Method (I), and MeOH: $H_{2}O $: AcOH=78; 19: 3 solution in Method (II) were suitable, respectively. The value obtained by Method (II) appeared slightly higher than that by Method (I). The effect of some other herbal drugs on the assay of GA quantity in mixed sample was also observed in both above two methods. By Method (I) Cassiae Cortex, Rehmaniae Rhizoma, Paeoniae Radix, and Angelicae Radix gave the subtractive effect on the amount of GA compared with the value from licorice alone. In the case of Method (II) Cassiae Cortex and Rehmaniae Rhizoma appeared to have subtractive effect but Paeoniae Radix and Angelicae Radix scarcely showed any influence. Pachymae Fungus did not affect the GA content at all. It seems that glycyrrhizin in licorice interacts with certain components of other herbal drugs.

• Korean Journal of Pharmacognosy
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• v.35 no.4 s.139
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• pp.309-314
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• 2004

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.