• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1289-1294
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• 2013

This study evaluated the in vitro effect of medicinal plant extracts on ruminal methanogenesis, four different groups of methanogens and ruminal fermentation characteristics. A fistulated Holstein cow was used as a donor of rumen fluid. Licorice and mugwort extracts (Glycyrrhiza uralensis and Artemisia capillaris, 0.5% and 1% of total substrate DM, respectively), previously used as folk remedies, were added to an in vitro fermentation incubated with buffered-rumen fluid. Total gas production in Glycyrrhiza uralensis extract treatment was not significantly different between treatments (p<0.05) while total gas production in the Artemisia capillaris extract treatment was lower than that of the control. Artemisia capillaris extract and Glycyrrhiza uralensis extract reduced $CH_4$ emission by 14% (p<0.05) and 8% (p<0.05), respectively. Ciliate-associated methanogens population decreased by 18% in the medicinal plant extracts treatments. Medicinal plant extracts also affected the order Methanobacteriales community. Methanobacteriales diversity decreased by 35% in the Glycyrrhiza uralensis extract treatment and 30% in the Artemisia capillaris extract treatment. The order Methanomicrobiales population decreased by 50% in the 0.5% of Glycyrrhiza uralensis extract treatment. These findings demonstrate that medicinal plant extracts have the potential to inhibit in vitro ruminal methanogenesis.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.273-277
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• 2002

Physiological properties of root and stolen of Gamcho (Licorice, Glycyrrhiza uralensis Fischer) were compared following irradiation at 20 kGy. The root and stolen of Gamcho were extracted with 70 % ethanol, irradiated and stoved in a 4"C refrigerator. Irradiation induced color changes, electron donating ability (EDA), and tyro-sinase inhibition effect (TIE) were investigated. The color of the non-irradiated stolen extract was darker than the non-irradiated root extract (p<0.05), but irradiation eliminated color differences between stolen and root extracts. Generally, irradiation did not affect EDA and TIE of either of the extracts. However, EDA and TIE were higher in stolen extract than in root extract, when the higher dilution factor was considered. These results indicate that the stolen of Gamcho, which is mostly wasted, is a valuable source of phytochemicals with greater EDA and TIE activities than Gamcho root.root.

• Nutrition Research and Practice
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• v.12 no.3
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• pp.191-198
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• 2018

BACKGROUD/OBJECTIVES: Neuroinflammation plays critical role in neurodegenerative disorders, such as Alzheimer's disease (AD). We investigated the effect of three licorice varieties, Glycyrhiza uralensis, G. glabra, and Shinwongam (SW) on a mouse model of inflammation-induced memory and cognitive deficit. MATERIALS/METHODS: C57BL/6 mice were injected with lipopolysaccharide (LPS; 2.5 mg/kg, intraperitoneally) and orally administrated G. uralensis, G. glabra, and SW extract (150 mg/kg/day). SW, a new species of licorice in Korea, was combined with G. uralensis and G. glabra. Behavioral tests, including the T-maze, novel object recognition and Morris water maze, were carried out to assess learning and memory. In addition, the expressions of inflammation-related proteins in brain tissue were measured by western blotting. RESULTS: There was a significant decrease in spatial and objective recognition memory in LPS-induced cognitive impairment group, as measured by the T-maze and novel object recognition test; however, the administration of licorice ameliorated these deficits. In addition, licorice-treated groups exhibited improved learning and memory ability in the Morris water maze. Furthermore, LPS-injected mice had up-regulated pro-inflammatory proteins, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2, interleukin-6, via activation of toll like receptor 4 (TLR4) and nuclear factor-kappa B ($NF{\kappa}B$) pathways in the brain. However, these were attenuated by following administration of the three licorice varieties. Interestingly, the SW-administered group showed greater inhibition of iNOS and TLR4 when compared with the other licorice varieties. Furthermore, there was a significant increase in the expression of brain-derived neurotrophic factor (BDNF) in the brain of LPS-induced cognitively impaired mice that were administered licorice, with the greatest effect following SW treatment. CONCLUSIONS: The three licorice varieties ameliorated the inflammation-induced cognitive dysfunction by down-regulating inflammatory proteins and up-regulating BDNF. These results suggest that licorice, in particular SW, could be potential therapeutic agents against cognitive impairment.

• 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 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.4
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• pp.259-269
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• 2013

In this work, licorice extracts were prepared using various extraction conditions such as extraction solvent, temperature, and time from Glycyrrhiza uralensis (G. uralensis) produced in Korea and China and Glycyrrhiza glabra (G. glabra) in Uzbekistan. The optimum extraction condition was selected from the extraction yields and antioxidative activities of extracts. Korea licorice extracts showed the highest free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity (46.05%) under the extraction condition of 85% ethanol at $60^{\circ}C$ for 6 hours. The prominent ROS (reactive oxygen species) scavenging activity using luminol-dependent chemiluminescence assay and the cellular protective effect against $^1O_2$ induced cellular membrane damage were also shown from the extracts obtained from the same condition. Especially, Korea G. uralensis extracts exhibited the higher prominent protective effect (${\tau}_{50}$ = 116.4 min) than (+)-(+)-${\alpha}$-tocopherol (${\tau}_{50}$ = 28.5 min) and the extraction yield of Korea licorice extract was 18.75%, which is 1.2 times and 2.5 times higher than that of Uzbekistan and China, respectively. These results indicate that the extraction condition of 85% ethanol at $60^{\circ}C$ for 6 hours is optimal to prepare licorice extracts, which can be applicable as anti-oxidative cosmetic materials.

• Food Science and Preservation
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• v.30 no.4
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• pp.716-728
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• 2023

The anti-adipogenic activity of Glycyrrhiza uralensis was investigated by examining the effects of its ethanol extract (GUE) on a mouse model with a high-fat diet (HFD) and 3T3-L1 preadipocytes during adipocyte differentiation. GUE administration for eight weeks significantly reduced weight gain in mice fed an HFD. GUE effectively inhibited 3T3-L1 preadipocyte differentiation and lipid droplet accumulation. This inhibitory effect is associated with the downregulation of key adipogenic regulators, including PPARγ and C/EBPα, and the modulation of adipose metabolism regulators, such as Fasn and Fabp4. LC-Q-TOF-MS analysis identified twelve phenolic and flavonoid compounds, including liquiritigenin and licorice saponin, in the GUE. These findings demonstrate that the anti-obesity effect of the GUE is attributed to the biological activity of its phenolic and flavonoid compounds. Therefore, the GUE has potential anti-obesity activity. Moreover, further studies on the isolation of bioactive components from the GUE and the investigation of the underlying molecular mechanisms of the GUE are required to establish its efficacy in metabolic disorders, including obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.689-695
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• 2007

Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl.acetate (EtOAc) and ethyl.alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at $130^{\circ}C$, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at $120^{\circ}C$, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 mg/100 g in EtOH extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 277.00 mg/100 g). The antioxidative activity ($IC_{50}$) was the highest value of 0.53 mg/mL in EtOAc extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 12.34 mg/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 mg ascorbic acid (AA) eq was obtained from EtOAc extract at $120^{\circ}C$, 2hr, and 40% moisture content (control: 1,263 mg AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was $120^{\circ}C$, 2 hr, and $20{\sim}40%$ moisture content.