Determination of glycyrrhizin in liqueurs by on-line coupled capillary isotachophoresis with capillary zone electrophoresis

Micelle Formation of Monoammonium Glycyrrhizinate

Monoammonium glycyrrhizinate is produced by the neutralization of glycyrrhizic acid from plant licorice with ammonia. In this study, the physicochemical properties of aqueous monoammonium glycyrrhizinate were investigated from the viewpoint of surface chemistry. The structure of the amphiphilic molecule is bola type, comprising two glucuronic acid moieties having two carboxylic acids groups and an aglycone part having a carboxylic acid at the opposite end of the molecule from the glucuronic acids. We found that the physicochemical properties of aqueous monoammonium glycyrrhizinate are dependent on the ionization of the carboxylic acid groups. The solubility of monoammonium glycyrrhizinate gradually increased above pH 4 in the buffer solution. The critical micelle concentration (CMC) and surface tension at the CMC (γ_CMC) of monoammonium glycyrrhizinate were determined by the surface tension method to be 1.5 mmol L^-1 and 50 mN m^-1 in pH 5 buffer and 3.7 mmol L^-1 and 51 mN m^-1 in pH 6 buffer, respectively. The surface tension gradually decreased with increasing concentration of monoammonium glycyrrhizinate in the pH 7 buffer, but the CMC was not defined by the curve. Light scattering measurements also did not reveal a clear CMC in the pH 7 buffer. The ionization of the carboxylic acid groups in the bola-type amphiphilic molecule with increasing pH is disadvantageous for micelle formation. Cryo-transmission electron microscopy showed that monoammonium glycyrrhizinate forms rod-like micelles in pH 5 buffer, and small angle X-ray scattering experiments confirmed that the average micellar structure was rod-like in pH 5 buffer. Thus, it was found that monoammonium glycyrrhizinate can form micelles only in weakly acidic aqueous solutions.

Mechanistic Insights into a DMSO-Perturbing Inhibitory Assay of Hyaluronidase

A hyaluronic acid-degrading enzyme (hyaluronidase; HAase) is involved in tumor growth and inflammation, and consequently, HAase inhibitors have received recent attention as potential pharmaceuticals. Previous studies have discovered a wide range of inhibitors; however, unfortunately, most of them are dissimilar to the original ligand hyaluronic acid, and their mode of inhibition remains ambiguous or seems promiscuous. This situation presents an urgent need for readily available and highly reliable assay systems identifying the promiscuous inhibitory properties of HAase inhibitors. We have previously proposed a unique method to identify promiscuous nonspecific binding inhibitors of HAase by using the DMSO-perturbing effect. Here, to obtain mechanistic insights into the DMSO-perturbing assay, we studied the addition effect of 11 water-compatible chemicals on HAase inhibitory assay. Intriguingly, the perturbing property was found to be highly specific to DMSO. Furthermore, kinetic analyses described characteristic description of the perturbing property of DMSO: DMSO displayed entropy-driven interactions with HAase, whereas nonperturbing agents such as ethanol and urea exhibited enthalpy-driven interactions. The enthalpy-driven tight interactions of ethanol and urea with HAase would lead to the irreversible denaturation of the enzymes, while the entropy-driven weak interactions caused structural and catalytic perturbation, generating nonproductive but nondenatured states of enzymes, that are key species of the perturbation assay. With these mechanistic understandings in hand, the present assay will enable rapid and reliable identification of HAase inhibitors with certain pharmaceutical potential.

Development of Double Eastern Blotting for Major Licorice Components, Glycyrrhizin and Liquiritin for Chemical Quality Control of Licorice Using anti-Glycyrrhizin and anti-Liquiritin Monoclonal Antibodies

Licorice is utilized in various food industries around the world for seasoning agents, confectioneries, drinks, and functional foods. Glycyrrhizin (GL) and liquiritin (Liq) are major quality control chemical markers of licorice that have multifunctional bioactivities. Chemical quality control of licorice is important because its component profiles change depending environmental factors (climate, soil condition, and water deficit) and differences between species. Double eastern blotting using anti-GL and anti-Liq monoclonal antibodies was developed for more convenient, rapid, and specific quality control analysis of GL and Liq, respectively. Moreover, double eastern blotting was applied to investigate the immunohistochemical distributions of GL and Liq in the root of fresh licorice; the localization of both components was then clarified visually. This double eastern blotting technique for GL and Liq may serve as a powerful approach for visually determining the chemical quality of licorice.

Development of a monoclonal antibody-based immunochemical assay for liquiritin and its application to the quality control of licorice products

Liquiritin was reacted with a keyhole limpet hemocyanin (KLH) to synthesize a liquiritin-KLH conjugate as an immunogen for mice. A hybridoma cell line named 2F8 secreted a monoclonal antibody (mAb) against liquiritin, which was applied to an enzyme-linked immunosorbent assay (ELISA) for liquiritin. ELISA showed a good linear range from 0.39 to 25 μg/mL of liquiritin. The maximum relative standard deviation (RSD) values for the intra-assay and interassay were approximately 5%. The recovery rates of liquiritin were in the range of 100.9-103.7%, and the concentrations of liquiritin in various licorice roots, as determined by ELISA, showed a good correlation with those analyzed by high-performance liquid chromatography (HPLC; R² = 0.948). These results suggested that ELISA with anti-liquiritin mAb could be a simple, rapid, convenient, and accurate method for the high-throughput analysis of liquiritin in various licorice products including liqueurs, sweets, and food supplements.

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

The use of capillary electromigration methods to analyze foods and food components is reviewed in this work. Papers that were published during the period April 2007 to March 2009 are included following the previous review by García-Cañas and Cifuentes (Electrophoresis, 2008, 29, 294-309). These works include the analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS, chiral-CE as well as other foreseen trends in food analysis are also discussed including their possibilities in the very new field of Foodomics.