Park Hae-Young, Park Sung-Hwan, Yoon Hae-Kyung, Han Myung Joo, Kim Dong-Hyun
Department of Food and Nutrition, Kyung Hee University, Hoegi #1, Dongdaemun-ku, Seoul 130-701, Korea.
Arch Pharm Res. 2004 Jan;27(1):57-60. doi: 10.1007/BF02980047.
Glycyrrhizin (18beta-glycyrrhetinic acid-3-O-beta-D-glucuronopyranosyl-(1 --> 2)-beta-D-glucuronide, GL) was transformed to 18beta-glycyrrhetinic acid-3-O-beta-D-glucuronide (GAMG) by Streptococcus 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 18beta-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.
甘草酸（18β-甘草次酸-3-O-β-D-葡萄糖醛酸吡喃糖基-(1→2)-β-D-葡萄糖醛酸，GL）被LJ-22链球菌转化为18β-甘草次酸-3-O-β-D-葡萄糖醛酸（GAMG）。使用RBL细胞检测系统和接触性超敏反应模型小鼠来测定GL和GAMG的抗过敏活性。GAMG表现出抗过敏活性，IC50值为0.28 mM。比GL更甜的GAMG以及作为GAMG经人肠道细菌代谢产物的18β-甘草次酸，也抑制被动皮肤过敏反应和皮肤接触炎症。总之，GAMG可能作为一种新型甜味食品添加剂和抗过敏剂具有应用价值。
