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Öğe The effect of Glycyrrhiza glabra (Licorice root) extracts on inhibition of 3Clpro(2024) Canbay, Erhan; Kocamanoğlu, Meltem; Fedacı, Cemrehan; Copur, Oznur; Unlu, Murat; Akcay, Yasemin; Sozmen, Eser YıldırımAim: SARS-CoV-2 virus causes COVID-19, a disease characterised by high mortality rates and severe symptoms such as acute respiratory failure. Specific natural compounds with flavonoid structures have been shown to inhibit 3-chymotrypsin-like protease (3-CLpro), which is crucial for the replication of SARS-CoV-2. Flavonoids interact with the active site of the enzyme, leading to inhibition. The aim of this study was to determine the inhibitory concentrations of flavonoid molecules on 3-CLpro and to obtain the most effective licorice (Glycyrrhiza glabra L.) extracts rich in these molecules. Materials and Methods: For the extraction of active compounds, 5 different methods were used: ethanol soaking, soaking in water, boiling in water, microwave assisted extraction and ultrasonic assisted extraction. The concentrations of active compounds were determined by LC-MS/MS method. Antioxidant, anti-inflammatory and 3 Clpro inhibition capacities of the extracts were determined by colourimetric methods. Results: Especially ethanol extracts of liquorice root showed the highest TEAC, FRAP and DPPH levels when evaluated in terms of antioxidant parameters. The strongest 3-CLpro enzyme inhibitory effects were observed in liquorice root extracts obtained by soaking at 80 °C for 6 h, ultrasound assisted soaking for 20 min, soaking in water at 40 °C for 24 h, soaking in 60% ethanol and soaking in 80% ethanol. It was determined that liquorice showed an inhibitory effect on 3-CLpro. Conclusion: In our study, well-studied bioactive compounds, such as glycyrrhizin and glycyrrhetinic acid, as well as the less common phenolic acid and flavonoid content in liquorice were examined. Among the compounds analysed in liquorice, apigenin, pelargonin, cyanidin, maleic acid, ethyl ferulate and chlorogenic acid were the most abundant. Ethanol extracts of liquorice showed higher concentrations of phenolic and flavonoid compounds associated with increased antioxidant and anti inflammatory activities.Öğe
