Enhancement of nutraceutical properties of licorice callus cultures using sample pre-treatment strategy

Supaluk Krittanai, Hathairat Buraphaka, Seiichi Sakamoto, Waraporn Putalun

Research output: Contribution to journalArticlepeer-review

Abstract

Licorice is an herbal plant in the Leguminosae family, and its roots and rhizomes are used as sweeteners in food and confectionery products. Moreover, it has a distinct inflammatory activity. In the present study, a sample pre-treatment method to induce the deglycosylation of active metabolites in callus cultures of Glycyrrhiza inflata (GI) and Glycyrrhiza glabra (GG) was developed. The results of the method evaluation showed the biotransformation of ononin to formononetin, a rare flavonoid found in trace amounts in licorice. The magnitude of enhancement was 3- and 19-fold in the GI and GG samples, respectively. Moreover, the anti-inflammatory activity assay showed that the potency of the sample pre-treatment group was higher than that of the untreated group because it exerted an enhanced suppression of cyclo-oxygenase 2 (COX-2), interleukin-6 (IL-6) and inducible nitric oxide synthase (iNOS) gene expression. This is the first report on the anti-inflammatory activity of licorice callus, which has the potential to be utilised as a functional food for health promotion. These findings support the idea of using sample preparation to impart nutraceutical properties to plant products.

Original languageEnglish
Pages (from-to)5843-5852
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume56
Issue number11
DOIs
Publication statusPublished - Nov 2021

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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