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Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2021, 69, 44, 13173-13189
RETURN TO ISSUEPREVChemistry and Biolog...Chemistry and Biology of Aroma and TasteNEXT

Quantitative Mapping of Flavor and Pharmacologically Active Compounds in European Licorice Roots (Glycyrrhiza glabra L.) in Response to Growth Conditions and Arbuscular Mycorrhiza Symbiosis

  • Christian Schmid
    Christian Schmid
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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  • , 
  • Verena Mittermeier-Kleßinger
    Verena Mittermeier-Kleßinger
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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  • , 
  • Verena Christina Tabea Peters
    Verena Christina Tabea Peters
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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  • , 
  • Florian Berger
    Florian Berger
    Plant Genetics, TUM School of Life Sciences, Technische Universität München, Emil Ramann Str. 4, 85354 Freising, Germany
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  • , 
  • Marlene Kramler
    Marlene Kramler
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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  • , 
  • Heidi Heuberger
    Heidi Heuberger
    Institute for Crop Science and Plant Breeding, Bayerische Landesanstalt für Landwirtschaft, Vöttinger Str. 38, 85354 Freising, Germany
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  • Rudolf Rinder
    Rudolf Rinder
    Institute for Crop Science and Plant Breeding, Bayerische Landesanstalt für Landwirtschaft, Vöttinger Str. 38, 85354 Freising, Germany
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  • Thomas Hofmann
    Thomas Hofmann
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
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    Orcidhttps://orcid.org/0000-0003-4057-7165
  • , 
  • Caroline Gutjahr
    Caroline Gutjahr
    Plant Genetics, TUM School of Life Sciences, Technische Universität München, Emil Ramann Str. 4, 85354 Freising, Germany
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  • , and 
  • Corinna Dawid*
    Corinna Dawid
    Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technische Universität München, Lise-Meitner-Str. 34, 85354 Freising, Germany
    Bavarian Center for Biomolecular Mass Spectrometry, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany
    *Email: [email protected]. Phone: +49-8161/71-2902. Fax: +49-8161/71-2949.
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    Orcidhttps://orcid.org/0000-0001-5342-2600
Cite this: J. Agric. Food Chem. 2021, 69, 44, 13173–13189
Publication Date (Web):November 1, 2021
https://doi.org/10.1021/acs.jafc.1c05576
Copyright © 2021 The Authors. Published by American Chemical Society
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    Abstract

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    Application of a sensitive UHPLC–MS/MSMRM method enabled the simultaneous quantitation of 23 sweet-, licorice-, and bitter-tasting saponins in Glycyrrhiza glabra L., Glycyrrhiza uralensis Fisch., different licorice plants and root compartments, processed licorice, as well as different Glycyrrhiza spp. The combination of quantitative data with sweet, licorice, and bitter taste thresholds led to the determination of dose-over-threshold factors to elucidate the sweet, licorice, and bitter impact of the individual saponins with and without mycorrhiza symbiosis to evaluate the licorice root quality. Aside from glycyrrhizin (1), which is the predominant sweet- and licorice-tasting saponin in all licorice samples, 20 out of 22 quantitated saponins contributed to the taste profile of licorice roots. Next to sweet-/licorice-tasting glycyrrhizin (1), 24-hydroxy-glycyrrhizin (9), 30-hydroxy-glycyrrhizin (11), and 11-deoxo-24-hydroxy-glycyrrhizin (14) as well as licorice tasting saponins 20α-galacturonic acid glycyrrhizin (17), 24-hydroxy-20α-glycyrrhizin (21), and 11-deoxo-glycyrrhizin (12) were determined as key contributors to licorice root’s unique taste profile. A quantitative comparison of 23 saponins as well as 28 polyphenols between licorice roots inoculated with arbuscular mycorrhiza fungi and controls showed that important taste-mediating saponins were increased in mycorrhizal roots, and these alterations depended on the growth substrate and the level of phosphate fertilization.

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.1c05576.

    • Synthesis schemes; mass-transition traces of saponins; saponin distribution patterns in different Glycyrrhiza spp.; bright-field microscopy images of licorice roots; PCA of different licorice root mycorrhiza infection, soils, and phosphate treatment; and quantitative data and DoT factors (PDF).

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    Cited By

    This article is cited by 1 publications.

    1. Wei Yu, Zizheng Jiang, Zhiqiang Zhang, Lu Jiang, Chen Liu, Chang Lu, Zhenghao Liang, Guoliang Wang, Jing Yan. The Wu-Shi-Cha formula protects against ulcerative colitis by orchestrating immunity and microbiota homeostasis. Journal of Ethnopharmacology 2023, 304 , 116075. https://doi.org/10.1016/j.jep.2022.116075
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