FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4306757908> ?p ?o ?g. }

• W4306757908 endingPage "115841" @default.
• W4306757908 startingPage "115841" @default.
• W4306757908 abstract "According to textual research of books from ancient times till now, there are three main preparation methods of fried licorice, including frying licorice without excipients (F), frying licorice after dipping with water (W), and frying licorice with honey (H). However, with the development over many successive generations, honey frying has gradually become the main processing form of licorice, whereas the fried licorice is nowadays rarely used.The objectives of this study were to clarify the differences of the three forms of fried licorice in chemical composition and pharmacological activities, and to screen quality markers for differently processed licorice. It is expected to provide a scientific basis for the rational choice of fried licorice as medicine.Non-target metabolomic analysis based on UHPLC-QE-Orbitrap-MS was conducted to compare the chemical differences between the differently processed licorice material. Pharmacodynamically, the differences in immunomodulatory activity (including intestinal flora experiment), anti-inflammatory activity, and hepatoprotective activity of the differently processed licorice were evaluated. Furthermore, multivariate statistical analysis was performed to screen potential quality markers of honey-fried licorice. The serum concentration of selected markers was determined by UHPLC-QqQ-MS.Metabolomic analysis showed no difference in the chemical composition of F and W, whereas the chemical composition of H was significantly different from that of F and R. The immunomodulatory activity, anti-acute inflammatory effect, and hepatoprotective effect of licorice were significantly improved after frying with honey; No significant differences were observed between F and H in term of immunomodulatory activity and anti-acute inflammatory effect, whereas, H is better than F in terms of liver-protective activity. The intestinal flora experiment confirmed that H does have immunomodulatory activity, while F may induce an increased abundance of certain pathogenic bacteria in the intestine. Multivariate statistical analysis suggests that the content of liquiritin (2), liquiritigenin (3), isoliquiritin (5), isoliquiritigenin (6) and glycyrrhizic acid (7) plusing glycyrrhetinic acid (8) in H group is closely correlated with its improved effects.This study provides a scientific rational for the selection of fried licorice processing methods. In addition, it provides a scientific basis for the selection of quality markers of differently processed licorice." @default.
• W4306757908 created "2022-10-19" @default.
• W4306757908 creator A5025228139 @default.
• W4306757908 creator A5032001335 @default.
• W4306757908 creator A5037382561 @default.
• W4306757908 creator A5040138084 @default.
• W4306757908 creator A5072525670 @default.
• W4306757908 date "2023-02-01" @default.
• W4306757908 modified "2023-10-16" @default.
• W4306757908 title "Chemical and pharmacological difference between honey-fried licorice and fried licorice" @default.
• W4306757908 cites W1924210929 @default.
• W4306757908 cites W1962030587 @default.
• W4306757908 cites W1970360497 @default.
• W4306757908 cites W2005680114 @default.
• W4306757908 cites W2043819130 @default.
• W4306757908 cites W2065661950 @default.
• W4306757908 cites W2094202397 @default.
• W4306757908 cites W2101730203 @default.
• W4306757908 cites W2312404294 @default.
• W4306757908 cites W252251803 @default.
• W4306757908 cites W2556950455 @default.
• W4306757908 cites W2744195086 @default.
• W4306757908 cites W2978735602 @default.
• W4306757908 cites W3089079312 @default.
• W4306757908 cites W614090800 @default.
• W4306757908 doi "https://doi.org/10.1016/j.jep.2022.115841" @default.
• W4306757908 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36270557" @default.
• W4306757908 hasPublicationYear "2023" @default.
• W4306757908 type Work @default.
• W4306757908 citedByCount "2" @default.
• W4306757908 countsByYear W43067579082023 @default.
• W4306757908 crossrefType "journal-article" @default.
• W4306757908 hasAuthorship W4306757908A5025228139 @default.
• W4306757908 hasAuthorship W4306757908A5032001335 @default.
• W4306757908 hasAuthorship W4306757908A5037382561 @default.
• W4306757908 hasAuthorship W4306757908A5040138084 @default.
• W4306757908 hasAuthorship W4306757908A5072525670 @default.
• W4306757908 hasConcept C126322002 @default.
• W4306757908 hasConcept C185592680 @default.
• W4306757908 hasConcept C3018023364 @default.
• W4306757908 hasConcept C31903555 @default.
• W4306757908 hasConcept C556039675 @default.
• W4306757908 hasConcept C71924100 @default.
• W4306757908 hasConceptScore W4306757908C126322002 @default.
• W4306757908 hasConceptScore W4306757908C185592680 @default.
• W4306757908 hasConceptScore W4306757908C3018023364 @default.
• W4306757908 hasConceptScore W4306757908C31903555 @default.
• W4306757908 hasConceptScore W4306757908C556039675 @default.
• W4306757908 hasConceptScore W4306757908C71924100 @default.
• W4306757908 hasFunder F4320321001 @default.
• W4306757908 hasLocation W43067579081 @default.
• W4306757908 hasLocation W43067579082 @default.
• W4306757908 hasOpenAccess W4306757908 @default.
• W4306757908 hasPrimaryLocation W43067579081 @default.
• W4306757908 hasRelatedWork W1531601525 @default.
• W4306757908 hasRelatedWork W2319480705 @default.
• W4306757908 hasRelatedWork W2384464875 @default.
• W4306757908 hasRelatedWork W2606230654 @default.
• W4306757908 hasRelatedWork W2607424097 @default.
• W4306757908 hasRelatedWork W2748952813 @default.
• W4306757908 hasRelatedWork W2899084033 @default.
• W4306757908 hasRelatedWork W2948807893 @default.
• W4306757908 hasRelatedWork W4387497383 @default.
• W4306757908 hasRelatedWork W2778153218 @default.
• W4306757908 hasVolume "302" @default.
• W4306757908 isParatext "false" @default.
• W4306757908 isRetracted "false" @default.
• W4306757908 workType "article" @default.