Antimicrobial Efficacy of Liquorice Extracts on Most Common Endodontics Pathogens

Aim

The purpose of this study is to evaluate the Antimicrobial effect of liquorice extracts and compare its action to commonly used root canal medicaments like calcium hydroxide and chlorhexidine against Enterococcus faecalis and Candida albicans.

Materials and Methods

Ethanolic and aqueous extracts of liquorice root were prepared. Antimicrobial activity was tested by agar well diffusion method on E. faecalis and C. albicans using Mueller Hinton agar. Wells were prepared and filled with ethanolic extract, aqueous extract of liquorice, calcium hydroxide, and chlorhexidine. Samples were incubated at 37°C, zone of inhibition was examined after 24 h.

Results and Statistical Analysis

Ethanolic extract was significantly better (P < 0.001) than calcium hydroxide and aqueous extract of liquorice and less effective than chlorhexidine against E.faecalis. In C. albicans, ethanolic extract was less significant (P < 0.001) when compared to calcium hydroxide and chlorhexidine.

Conclusion and Clinical Relevance

Ethanolic extract of liquorice has potent bactericidal effect against E. faecalis and C. albicans over aqueous extract. Hence, it can be used as intracanal medicaments in routine endodontic therapy.

Influence of postharvest application of chitosan combined with ethanolic extract of liquorice on shelflife of apple fruit

BACKGROUND

Edible coatings are useful method that applied to preserve postharvest quality of production. The coatings can extend the shelf life of products and inhibit microbial growth. Chitosan based coatings are one of the best methods to prolong fruit and vegetable shelf life. The antimicrobial and other properties of chitosan are developed when it is combined with other functional ingredients.

METHODS

The effectiveness of chitosan, ethanolic extract of liquorice (LE) and complex of chitosan-liquorice extract (CHLE) was evaluated for controlling blue mold and extending shelf life in apples. The fruits were coated with chitosan(1.0%), LE (62.5 mg/ml) and CHLE coating, and stored at 25 °C. Quality properties of fruit (such as weight loss, firmness, total soluble solid content(TSS), titrable acidity and pH) and decay incidence were assessed on 0,1,4,7 and 14 days of incubation, respectively.

RESULTS

The results of experiments indicated that minimum of water loss(3.8%), TSS(14.53) and firmness(5.6 kg/cm² ) were in CHLE coated apples. In addition, this coating significantly inhibited penicillium expansum during the storage and the lowest decay incidence was for apples coated with CHLE(29 mm). Chitosan and LE coating retarded undesirable changes during postharvest storage and inhibited decay incidence compared with uncoated samples. There was no significant difference (p ≤ 0/05) between treatments and control overtime in terms of titrable acidity and pH levels.

CONCLUSIONS

The results reported here indicate importance and efficacy of CHLE coating in extending shelflife and reduction of postharvest losses of apple in storage time.

Delivery of liquorice extract by liposomes and hyalurosomes to protect the skin against oxidative stress injuries

Liquorice extract, obtained by percolation in ethanol of Glycyrrhiza glabra L. roots, was incorporated in liposomes and hyalurosomes, new phospholipid-sodium hyaluronate vesicles, and their protective effect against oxidative stress skin damages was probed. As a comparison, raw glycyrrhizin was also tested. All the vesicles were small in size (≤ 100 nm), with a highly negative zeta potential ensuring long-term stability, and able to incorporate a high amount of the extract. In vitro tests showed that the liquorice extract loaded in vesicles was able to scavenge DPPH free radical (80% inhibition) and to protect 3T3 fibroblasts against H2O2-induced oxidative stress, restoring the normal conditions. By contrast, glycyrrhizin showed poor antioxidant activity, and was not able to efficiently counteract the oxidative effect of H2O2. In addition, the incorporation of the liquorice extract into the vesicular systems promoted the proliferation and migration of 3T3 fibroblasts, favouring the closure of the scratched area. In vivo anti-inflammatory tests on mice confirmed the ability of the proposed nanosystems to improve the local efficacy of the extract, favouring the re-epitelization process.

Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep. Meat Sci. 2015;105:38-45. [PMID: 25771136 DOI: 10.1016/j.meatsci.2015.03.002]

The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000 mg/kg feed. After 120 days, the longissimus thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8 days at 4 °C. The results revealed that LE scavenged free radical in a dose-response manner in vitro. Supplementation with LE in animal diet increased (P<0.05) antioxidant content and radical scavenging activity while it decreased (P<0.05) reactive oxygen species (ROS) and thiobarbituric acid reactive substance (TBARS) levels of meat. Dietary LE supplementation can improve antioxidant capacity of meat, and the optimum dosage range of LE supplementation appeared to be 3000 to 4000 mg/kg feed.