The History of Licorice Applications in Maruzen Pharmaceuticals Co., Ltd.

Licorice is the root and stolon of the genus Glycyrrhiza plants. Licorice has a long and storied history of use in both Eastern and Western cultures for over 4000 years. Licorice extracts and its principal component, glycyrrhizin, have been used extensively in foods, tobacco, and cosmetics and in both traditional and herbal medicines. Since its start-up in 1938, our company has been working on extracting and purifying the flavoring, sweetening, cosmetic, and medicinal constituents from licorice. At first, we were manufacturing licorice extracts for soy sauce. Recently, our company has developed new licorice products, such as antioxidative and antimicrobial products for foods from hydrophobic licorice extracts; whitening, antioxidative, and antityrosinase products for cosmetics from hydrophobic licorice extracts; antiaging products for cosmetics from licorice leaves; and some disease-suppression products for agriculture and fishery by water-soluble licorice flavonoids. This chapter presents the history of several kinds of food and cosmetic applications from many extracts and purified constituents from licorice plants in our company

Influence of Honey-Roasting on the Main Pharmacological Activities and the Water-Soluble Active Glycosides of Licorice

In traditional Chinese medicine (TCM), licorice is usually processed with honey and traditionally used in decoction form. However, the influence of honey-roasting on the main pharmacological activities and the water-soluble active constituents of licorice has not been reported. The aim of the present study is to determine whether honey-roasting can modify the main pharmacological activities and the active constituents of licorice. According to licorice clinical application and processing method, the mainly related pharmacological activities of crude licorice, processed licorice and refined honey, such as enhancing immune function, relieving cough, eliminating phlegm and detoxication, were compared. The results showed that honey-roasting obviously reinforced the licorice activity of enhancing Pi-deficiency mice’s immune function, and significantly weaken the licorice activity of relieving cough, removing phlegm and detoxication. However, honey didn’t show the significant activity of relieving cough, removing phlegm and detoxication. The influence of honey-roasting on the chemical compositions in licorice slice and licorice decoction was investigated by using HPLC. The results showed that the content and the decocting quantity of mainly 5 active glycosides in licorice, i.e. liquiritin apioside, liquiritin, licuraside, isoliquiritin and glycyrrhizin, obviously changed after processing; glycyrrhizin and liquiritin obviously decomposed during honey-roasting. In conclusion, honey-roasting obviously modified the main pharmacological activities and the water-soluble compositions of licorice. The modification was not cause by honey only. This finding may shed some light on understanding the differences in the therapeutic values of crude and processed licorice.Key words: crude licorice, processed licorice, honey-roasting,  pharmacological activity, active glycosides, modification

Trading of Licorice between Japan and China: Future Market Prospects

Recent years have seen changes in the trade of licorice between Japan and China. Particularly, the price of imported Chinese licorice has been increasing every year. As the price of Chinese licorice is expected to remain high, Japanese importers may find it increasingly difficult to import licorice from China, leading to a decline in the use of Chinese licorice in Japan. Instead of focusing on the pharmacological properties of licorice, we examine data such as the price and trading volume between China and Japan in order to analyze the licorice market from an economic perspective. From our analysis, we conclude that the recent increase in the price of Chinese licorice in Japan is mainly due to the combined effect of an increase in demand and a decrease in the supply of the product. We demonstrate the need for a cultivated strain as a substitute for native Chinese strains to ensure the continued supply of licorice in Japan

Agonistic and antagonistic estrogens in licorice root (Glycyrrhiza glabra)

The roots of licorice (Glycyrrhiza glabra) are a rich source of flavonoids, in particular, prenylated flavonoids, such as the isoflavan glabridin and the isoflavene glabrene. Fractionation of an ethyl acetate extract from licorice root by centrifugal partitioning chromatography yielded 51 fractions, which were characterized by liquid chromatography–mass spectrometry and screened for activity in yeast estrogen bioassays. One third of the fractions displayed estrogenic activity towards either one or both estrogen receptors (ERs; ERa and ERß). Glabrene-rich fractions displayed an estrogenic response, predominantly to the ERa. Surprisingly, glabridin did not exert agonistic activity to both ER subtypes. Several fractions displayed higher responses than the maximum response obtained with the reference compound, the natural hormone 17ß-estradiol (E2). The estrogenic activities of all fractions, including this so-called superinduction, were clearly ER-mediated, as the estrogenic response was inhibited by 20–60% by known ER antagonists, and no activity was found in yeast cells that did not express the ERa or ERß subtype. Prolonged exposure of the yeast to the estrogenic fractions that showed superinduction did, contrary to E2, not result in a decrease of the fluorescent response. Therefore, the superinduction was most likely the result of stabilization of the ER, yeast-enhanced green fluorescent protein, or a combination of both. Most fractions displaying superinduction were rich in flavonoids with single prenylation. Glabridin displayed ERa-selective antagonism, similar to the ERa-selective antagonist RU 58668. Whereas glabridin was able to reduce the estrogenic response of E2 by approximately 80% at 6¿×¿10-6 M, glabrene-rich fractions only exhibited agonistic responses, preferentially on ERa

Minimal Disagreement

In the recent debate about the semantics of perspectival expressions, disagreement has played a crucial role. In a nutshell, what I call “the challenge from disagreement” is the objection that certain views on the market cannot account for the intuition of disagreement present in ordinary exchanges involving perspectival expressions like “Licorice is tasty./no, it’s not.” Various contextualist answers to this challenge have been proposed, and this has led to a proliferation of notions of disagreement. It is now accepted in the debate that there are many notions of disagreement and that the search for a common, basic notion is misguided. In this paper I attempt to find such a basic notion underneath this diversity. The main aim of the paper is to motivate, forge and defend a notion of “minimal disagreement” that has beneficial effects for the debate over the semantics of perspectival expressions

Glycyrrhizin: A Review

Glycyrrhizin is a triterpenoid saponin found in Glychyrrhiza glabra (licorice). Chemically, glycyrrhizin is a sulphated polysaccharide. It is considered to the active constituent of the drug and the standardization of licorice is based on glycyrrhizin content. The standardized extracts of licorice sold in the market contain 20% of glychrrhizin. Glycyrrhizin is converted into glychyrrhetic acid by an enzyme, glycaronidase

Perspectival Plurality, Relativism, and Multiple Indexing

In this paper I focus on a recently discussed phenomenon illustrated by sentences containing predicates of taste: the phenomenon of " perspectival plurality " , whereby sentences containing two or more predicates of taste have readings according to which each predicate pertains to a different perspective. This phenomenon has been shown to be problematic for (at least certain versions of) relativism. My main aim is to further the discussion by showing that the phenomenon extends to other perspectival expressions than predicates of taste and by proposing a general solution to the problem raised by it on behalf of the relativist. The core claim of the solution (" multiple indexing ") is that utterances of sentences containing perspectival expressions should be evaluated with respect to (possibly infinite) sequences of perspective parameters

Hepatoprotective Activity of Licorice Water Extract against Cadmium-induced Toxicity in Rats

Licorice is commonly used as a cure for digestive disorders and as a detoxification agent in East Asia. This study investigated the protective effect of licorice water extract against cadmium (CdCl2, Cd)-induced liver toxicity in rats. To induce acute toxicity, Cd (4 mg/kg body weight) was dissolved in normal saline and intravenously (i.v.) injected into rats. The rats then received either a vehicle or licorice water extract (50, 100 mg/kg/day) for 3 days, and were subsequently exposed to a single injection of Cd 24 h after the last licorice/vehicle treatment. Alanine aminotransferase (ALT), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) were significantly increased by Cd treatment. In contrast, pretreatment with licorice reduced ALT, AST and LDH. In histopathological analysis, licorice decreased the central necrosis around central veins, the peripheral hemorrhage around portal triads, the percentage of degenerative hepatic regions (%/mm2 hepatic parenchyma) and the number of degenerative hepatic cells (N/100 hepatic cells). Licorice also inhibited the increment of Bad (a BH3 domain-containing protein) translocation by Cd in liver cells. These results demonstrate that licorice could have a hepatoprotective effect by inhibiting the translocation of Bad to the mitochondria in Cd-intoxificated rats

Herbal Medicine Containing Licorice May Be Contraindicated for a Patient with an HSD11B2 Mutation

Licorice ingestion, as well as mutations in the HSD11B2 gene, inhibits 11β-hydroxysteroid dehydrogenase type 2 (11βHSD2) enzyme activity, causing the syndrome of apparent mineral corticoid excess (AME). However, the combined effect of licorice ingestion and an HSD11B2 mutation has never been reported, until now. In this study, we demonstrated that licorice ingestion can produce overt hypertension in an individual without medical history of hypertension who is heterozygous for wild-type and mutant HSD11B2 genes. Our patient was a 51-year-old female with serious hypertension who had been taking herbal medicine containing licorice for more than one year. She was clinically diagnosed as having licorice intoxication, because she did not present with hypertension after ceasing the herbal medicine. Molecular analysis showed that she carried a missense mutation, c.40C>T, in HSD11B2. In conclusion, licorice ingestion is an environmental risk factor for hypertension or AME state in patients with a mutation in HSD11B2. Carrying a mutation in HSD11B2 is, conversely, a genetic risk factor for licorice-induced hypertension or AME state. Herbal medicine containing licorice may, therefore, be contraindicated in patients with an HSD11B2 mutation