The effect of Glycyrrhiza glabra (Licorice root) extracts on inhibition of 3Clpro

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dc.contributor.authorCanbay, Erhan
dc.contributor.authorKocamanoğlu, Meltem
dc.contributor.authorFedacı, Cemrehan
dc.contributor.authorCopur, Oznur
dc.contributor.authorUnlu, Murat
dc.contributor.authorAkcay, Yasemin
dc.contributor.authorSozmen, Eser Yıldırım
dc.date.accessioned2024-08-31T07:31:19Z
dc.date.available2024-08-31T07:31:19Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractAim: 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.en_US
dc.identifier.doi10.19161/etd.1358629
dc.identifier.endpage281en_US
dc.identifier.issn1016-9113
dc.identifier.issn2147-6500
dc.identifier.issue2en_US
dc.identifier.startpage271en_US
dc.identifier.trdizinid1240758en_US
dc.identifier.urihttps://doi.org/10.19161/etd.1358629
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1240758
dc.identifier.urihttps://hdl.handle.net/11454/103411
dc.identifier.volume63en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofEge Tıp Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectSars-CoV-2en_US
dc.subjectGlycyrrhiza glabra (licorice)en_US
dc.subject3-CLproen_US
dc.subjectextractionen_US
dc.titleThe effect of Glycyrrhiza glabra (Licorice root) extracts on inhibition of 3Clproen_US
dc.typeArticleen_US

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