• Herbal Formula Science
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• v.18 no.1
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• pp.145-154
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• 2010

Objective : Licorice has been used for treating digestive disorder and also recommended as a detoxification agent. Liquiritigenin, a component of licorice, has been reported to have various biological activities. In this study, we aimed to establish the analytical method for liquiritigenin content in licorice and the processing method for the enhancement of liquiritigenin content in licorice. Methods : Processing was accomplished by roasting licorice at $250^{\circ}C$ for indicated time periods (5-20 min). Analysis of liquiritigrnin from roasted licorice was conducted using UPLC(Ultra Performance Liquid Chromatography). Results : We established UPLC method for the analysis of liquiritigenin using water : acetonitrile gradient as mobile phase. Furthermore, we standardized the processing condition of licorice to enhance liquiritigenin content using UPLC method. Processing of licorice was accomplished by roasting at $250^{\circ}C$ for indicated time periods (5-20 min) and by pretreating with 50% of acetic acid or 30% ethanol for 24 h. By roasting licorice, the liquiritigenin contents in the licorice were increased. The best roasting time of licorice was 6 min, while roasting for the time above 8 min resulted in diminishing liquiritigenin contents. Moreover, pretreatment with 50% of acetic acid or 30% ethanol picked up liquiritigenin contents in roasted licorice. Conclusion : The adequate processing condition of licorice for the enhancement of liquiritigenin contents was obtained by pretreating licorice with 50% of acetic acid or 30% ethanol for 24 h and then by roasting at $250^{\circ}C$ for 6 min.

• 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 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.

• 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.

• Toxicological Research
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• v.18 no.3
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• pp.301-309
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• 2002

Licorice has been wed in clinical medicine for thousands of years. However it is only in recent times that we have been able to employ scientific methods to prove its efficacy and to give us a better understanding of its mechanism of action. One of important mechanisms for its efficacy is related to mineralocorticoid activity increased by glycyrrhizic acid, the active ingredient in licorice. Also the main undesirable side-effects of Licorice relate to is mineralocorticoid activity resulting in a state of apparent mineralocorticoid excess (AME). These therapeutic and undesirable effects are explained by the inhibition of 11-$\beta$-hydroxysteroid dehydrogenase (11-$\beta$-HSD) activity. Recently, the reduction of serum testosterone in men by licorice was reported which would have important health implications in the context of fertility and sexual dysfunction. Here, health implication of licorice were reviewed In term of its pharmacodynamic and toxicodynamic mechanism.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.104-104
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• 2019

Licorice species (Glycyrhiza species) are perennial plants belonging to the Leguminosae family. Licorice is world-widely distributed in Asia, Europe, and the Americas. The licorice species, such as Glycyrhiza uralensis (G. uralensis) and G. glabra, have been widely used in traditional oriental medicine. G. uralensis is found in Central Asia to the northeastern part of China and G. glabra is distributed from southern Europe to the northwestern part of China. These licorice species are characterized by having various pharmacological activities, including anti-oxidant, anti-inflammatory, immune improvement, and anti-tumor effects. In this study, we investigated the comparative anti-inflammatory effects of four licorice varieties (G. glabra L., G. uralensis FISCH., Shinwongam, and Wongam) on LPS-induced inflammatory responses in RAW 264.7 macrophage cell line. We evaluated the cytotoxicity of licorices at various concentrations. In addition, the nitric oxide (NO) production was elucidated by the treatment of licorice.

• Journal of Microbiology and Biotechnology
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• v.30 no.2
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• pp.178-186
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• 2020

Licorice (Glycyrrhiza uralensis) contains several compounds that have been reported to alleviate menopausal symptoms via interacting with estrogen receptors (ERs). The compounds exist mainly in the form of glycosides, which exhibit low bioavailability and function. To bioconvert liquiritin and isoliquiritin, the major estrogenic compounds, to the corresponding deglycosylated liquiritigenin and isoliquiritigenin, respectively, licorice was fermented with Monascus, which has been demonstrated to deglycosylate other substances. The contents of liquiritigenin and isoliquiritigenin in Monascus-fermented licorice increased by 10.46-fold (from 38.03 μM to 379.75 μM) and 12.50-fold (from 5.53 μM to 69.14 μM), respectively, compared with their contents in non-fermented licorice. Monascus-fermented licorice exhibited 82.5% of the ERβ binding activity of that observed in the positive control (17 β-estradiol), whereas the non-fermented licorice exhibited 54.1% of the binding activity in an in vivo ER binding assay. The increase in the ERβ binding activity was associated with increases in liquiritigenin and isoliquiritigenin contents. Liquiritigenin acts as a selective ligand for ERβ, which alleviates menopausal symptoms with fewer side effects, such as heart disease and hypertension, compared with a ligand for ERα. In addition, Monascus-fermented licorice contained 731 mg/kg of monacolin K, one of the metabolites produced by Monascus that reduces serum cholesterol. Therefore, Monascus-fermented licorice is a promising material for the prevention and treatment of menopausal syndrome with fewer side effects.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.793-799
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• 2007

The purpose of this research related to the development of natural preservatives, in which licorice and spices (clove, fennel fruit and Chungyang green pepper) were extracted with distilled water, and the extracts were tested for their antibacterial and antioxidative activities. The polyphenol contents of the water extracts from licorice, clove, fennel fruit and Chungyang green pepper were 17.4, 21.4, 6.6, and 0.9 mg/g, respectively. The water extracts from licorice and clove demonstrated antibacterial activity against S. aureus. The electron donating abilities (EDA) of the water extracts from the licorice and other spices ranged from 60 to 88% at 1,000 ppm; the highest value was for the licorice followed by fennel fruit, clove, and green pepper. The xanthine oxidase inhibition ratio (XOD) of the extracts ranged from 28 to 50% at 1,000 ppm, where the highest value occured in the cloves, followed by fennel fruit, green pepper, and licorice. The superoxide dismutase (SOD)-like activity ranged from 33 to 53% at 1,000 ppm, and the highest value was for the licorice followed by cloves, fennel fruit, and green pepper. The nitrite scavenging abilities (NSA) at 1,000 ppm of the clove and fennel fruit water extracts were 95% and 65% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and decreased with increasing pH. Considering all the obtained results, we have concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods.

• Korean Journal of Organic Agriculture
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• v.20 no.3
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• pp.399-409
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• 2012

Effects of pretreatment and extraction conditions on total polyphenol yield from licorice root were investigated using statistical method. For pretreatment, heat treatment at $121^{\circ}C$ for 10 min was applied. Licorice root content in solvent (10, 20, and 30%) ethanol concentration (20, 40, and 60%) and reaction time (1, 2, and 3 h) were used as variables for extraction conditions. Two experiments, with heat treated and no treated licorice, were prepared with same experimental design. Box behnken design was employed and produced a total of 15 trials. Total polyphenol yield from licorice root was not affected by heat treatment. Among variables, licorice content in solvent showed most significant effect regardless of other variables (p<0.05). Finally, optimum conditions for the extraction of total polyphenol from licorice root was detected as following: 10% of licorice in solvent, 52% ethanol as solvent, 2 h of reaction time and non-heat treatment and the extraction yield from optimized condition was 17.6 mg/g licorice root.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.143-146
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• 2006

Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.