---

Comparison of the inducible effects of licorice products with or without heat-processing and pre-treatment with honey on granulocyte colony stimulating factor secretion in cultured enterocytes

作者 Ota, Misato; Nagachi, Yasutaka; Ishiuchi, Kan''ichiro; Tabuchi, Yoshiaki; Xu, Feng; Shang, Ming-Ying; Cai, Shao-Qing; Makino, Toshiaki

期刊 JOURNAL OF ETHNOPHARMACOLOGY , MAR 25 2018,:214

DOI 10.1016/j.jep.2017.11.040 PubMed 29203272

摘要 Ethnopharmacological relevance: Licorice (the roots and rhizomes of Glycyrrhiza uralensis Fisch.) is occasionally used as crude drug following processing including roasting or honey-roasting (soaking with honey before roasting) in traditional Japanese Kampo medicine and traditional Chinese medicine (TCM).Aim of the study: We investigated the differences in the inducible effect of processed licorice products on granulocyte colony-stimulating factor (G-CSF) secretion in cultured intestinal epithelial cells and elucidated the active ingredients in both unprocessed and processed licorice products.Materials and methods: We prepared heat-processed licorice with or without pretreatment with honey, and fractionated the extracts by Sephadex G-100. Enterocyte-like differentiated MCE301 cells were incubated in media comprising a hot water extract of licorice products for 24 h, and the concentrations of G-CSF in the media were measured using enzyme -linked immunosorbent assay (ELISA).Results: Licorice extract induced G-CSF secretion in MCE301 cells, and the active ingredients of licorice were high molecular compounds. Although the roasted licorice extract exhibited the activity similar to that of the unprocessed licorice extract, honey-roasted licorice extracts exhibited a significantly higher inducible effect on G-CSF secretion in the cells than that of unprocessed or roasted licorice extracts without pretreatment with honey. This enhanced activity was dependent on the temperature and heating time.Conclusions: The enhanced inducible effect of honey-roasted licorice on G-CSF secretion might be attributed to the combined effect of licorice-derived high molecular compounds and heated-honey -derived compounds. The results of this study can scientifically explain the objective of processing via honey-roasting in TCM theory.

涉及物种 甘草 Glycyrrhiza uralensis