Abstract
Glycyrrhizin (18β-glycyrrhetinic acid-3-O-β-D-glucuronopyranosyl-(1→2)-β-D-glucuronide, GL) was transformed to 18β-glycyrrhetinic acid-3-O-β-D-glucuronide (GAMG) byStreptococcus LJ-22. The antiallergic activities of GL and GAMG was measured using a RBL cell assay system and contact hypersensitivity model mice. GAMG exhibited anti-allergic activity with IC50 values of 0.28 mM. GAMG, which is sweeter than GL, and 18β-glycyrrhetinic acid, which is a GAMG metabolite by human intestinal bacteria, also inhibited the passive cutaneous anaphylaxis and skin contact inflammation. In conclusion, GAMG may be useful as a new sweet food additive and an anti-allergic agent.
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Park, HY., Park, SH., Yoon, HK. et al. Anti-allergic activity of 18β-glycyrrhetinic acid-3-O-β-D-glucuronide. Arch Pharm Res 27, 57–60 (2004). https://doi.org/10.1007/BF02980047
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DOI: https://doi.org/10.1007/BF02980047