Enhanced antioxidant, anti-wrinkle, and anti-inflammatory potential of fermented licorice

Glycyrrhiza uralensis (licorice) has long been used for medicinal and dietary purposes. This study investigated the impact of fermented G. uralensis extract (FGE) and non-fermented G. uralensis extract (GE) on their antioxidant, anti-wrinkle, and anti-inflammatory effects. The results demonstrated that FGE exhibited increased polyphenol content and enhanced antioxidant capacities compared with GE. FGE also showed increased antioxidant enzyme activity, reinforcing cellular protection against oxidative stress in 3-morpholinosydnonimine-treated HaCaT cells. FGE also indicated elevated in vitro collagenase and elastase inhibitory effects compared with GE. Furthermore, FGE demonstrated excellent anti-inflammatory effects by suppressing inflammatory mediators such as nitric oxide, prostaglandin E₂, and interleukin-6 in lipopolysaccharide-treated RAW264.7 cells, indicating its potential in alleviating inflammatory conditions. Moreover, FGE decreased the levels of tumor necrosis factor-α and interleukin-6 cytokines compared with GE in phorbol 12-myristate 13- acetate plus A23187-stimulated HMC-1.2 cells. This study provides evidence that fermentation of G. uralensis enhances its antioxidant, anti-wrinkle, and anti-inflammatory effects.