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      Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal

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          Abstract

          In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.

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          An “essential herbal medicine”—licorice: A review of phytochemicals and its effects in combination preparations

          Maoyuan Jiang, Shengjia Zhao, Shasha Yang … (2019)
          Licorice (Gancao in Chinese, GC), the dried root and rhizome of Glycyrrhiza uralensis Fisch., Glycyrrhiza inflata Bat. or Glycyrrhiza glabra L., is an "essential herbal medicine" in traditional Chinese medicine (TCM). There is a classic traditional Chinese medicine theory says that "nine out of ten formulas contain licorice" and licorice is considered as one of the most important herbal medicine which can reduce toxicity and increase efficacy of certain herbal medicine while it is combined application. In addition, it is a "medicine food homology" herbal medicine and also be widely used as a health food product and natural sweetener. However, no systematic literature review has been compiled to reveal its superiority. Herein, the aim of this work is to develop an overview of the state on phytochemicals, as well as effects of licorice in combination preparations, which can provide better understand the superiority of licorice and the special position in the application of TCM. Besides, ethnobotany, ethnopharmacological uses, quality control and toxicology of licorice have also been researched, which would provide reference for future clinical and basic research needs.
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            Identification of bioactive compounds from Glycyrrhiza glabra as possible inhibitor of SARS-CoV-2 spike glycoprotein and non-structural protein-15: a pharmacoinformatics study

            Saurabh K. Sinha, Satyendra K. Prasad, Md Ataul Islam … (2020)
            Abstract At present, the world is facing a pandemic named as COVID-19, caused by SARS-CoV-2. Traditional Chinese medicine has recommended the use of liquorice (Glycyrrhiza species) in the treatment of infections caused by SARS-CoV-2. Therefore, the present investigation was carried out to identify the active molecule from the liquorice against different protein targets of COVID-19 using an in-silico approach. The molecular docking simulation study of 20 compounds along with two standard antiviral drugs (Lopinavir and Rivabirin) was carried out with the help of Autodock vina software using two protein targets from COVID-19 i.e. spike glycoprotein (PDB ID: 6VSB) and Non-structural Protein-15 (Nsp15) endoribonuclease (PDB ID: 6W01). From the observed binding energy and the binding interactions, glyasperin A showed high affinity towards Nsp15 endoribonuclease with uridine specificity, while glycyrrhizic acid was found to be best suited for the binding pocket of spike glycoprotein and also prohibited the entry of the virus into the host cell. Further, the dynamic behavior of the best-docked molecules inside the spike glycoprotein and Nsp15 endoribonuclease were explored through all-atoms molecular dynamics (MD) simulation study. Several parameters from the MD simulation have substantiated the stability of protein-ligand stability. The binding free energy of both glyasperin A and glycyrrhizic acid was calculated from the entire MD simulation trajectory through the MM-PBSA approach and found to high binding affinity towards the respective protein receptor cavity. Thus, glyasperin A and glycyrrhizic acid could be considered as the best molecule from liquorice, which could find useful against COVID-19. Communicated by Ramaswamy H. Sarma
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              Structural characterization and antioxidant activities of a water soluble polysaccharide isolated from Glycyrrhiza glabra

              Paiheerding Mutaillifu, Khayrulla Bobakulov, Aytursun Abuduwaili … (2019)
              A water-soluble polysaccharide, named GPN, with molecular mass 38.7 kDa was isolated from Glycyrrhiza glabra with hot water extraction, ethanol precipitation, and purified by column chromatography. Monosaccharide composition analysis confirmed the presence of predominant glucose (98.03%) and trace amount of mannose, arabinose, and galactose. Methylation and GC-MS analysis revealed that the main glycosidic bonds in GPN comprised 1,4-linked Glcp, T-linked Glcp, 1,4,6-linked Glcp, and 1,6-linked Glcp. Based on these results and 1D/2D NMR spectroscopy, GPN has a linear backbone of 1,4-linked α-D-Glcp and 1,6-linked α-D-Glcp which substituted at C-4 of glucose. The side chain probably composed from 1,4-linked to main side α-D-Glcp and terminal 1-linked β-D-Glcp to the C-3 of D residue. Congo red assay confirmed the existence of triple helix structure. Moreover, SEM and XRD analysis revealed that the GPN had irregular fibrous, filaments like surface; and both crystalline and amorphous structure. GPN also displayed favorable thermal stability. Moreover, G.glabra polysaccharide showed good antioxidant activity.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 15 December 2020
                Publication date Collection: December 2020
                Volume: 9
                Issue: 12
                Electronic Location Identifier: 1872
                Affiliations
                [1 ]Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz 71444-65186, Iran; laleh_nasiri@ 123456yahoo.com
                [2 ]Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
                [3 ]Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, VIC 3083, Australia; mahsa.majzoobi@ 123456rmit.edu.au (M.M.); asgar.farahnaky@ 123456rmit.edu.au (A.F.)
                Author notes
                [* ]Correspondence: mohsengavahian@ 123456yahoo.com ; Tel.: +886-8-7703202
                Author information
                https://orcid.org/0000-0002-4904-0519
                Article
                Publisher ID: foods-09-01872
                DOI: 10.3390/foods9121872
                PMC ID: 7765465
                PubMed ID: 33334008
                SO-VID: 46234c01-5a34-4e8a-8b8d-f13bc087d166
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 12 November 2020
                Date accepted : 11 December 2020
                Categories
                Subject: Article

                Keywords: food rheology,non-newtonian behavior,shear-thinning,plant extract,physical properties,food processing
                Data availability:
                Keywords: food rheology, non-newtonian behavior, shear-thinning, plant extract, physical properties, food processing

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