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

Supaluk Krittanai, Hathairat Buraphaka, Seiichi Sakamoto, Waraporn Putalun

研究成果: Contribution to journalArticle査読

抄録

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.

本文言語英語
ページ(範囲)5843-5852
ページ数10
ジャーナルInternational Journal of Food Science and Technology
56
11
DOI
出版ステータス出版済み - 11 2021

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 産業および生産工学

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