The effects of glycine and L-arginine on heat stability of ginsenoside Rb1.
To identify the effects of amino acids on the heat stability of ginsenoside Rb(1) (Rb(1)), Rb(1) was heat-processed at 120 degrees C with or without glycine or L-arginine. Rb(1) was changed into 20(S)-Rg(3), 20(R)-Rg(3), Rk(1), and Rg(5) by heat-processing through glycosyl elimination and epimerization of carbon-20 by SN1 reaction. Similarly, Rb(1) was changed into 20(S)-Rg(3), 20(R)-Rg(3), Rk(1), and Rg(5) when it was heat-processed with the same amount of glycine, but the generated amount of 20(S)-Rg(3) was higher than when Rb(1) was heat-processed without amino acids, and a significant increase in Maillard reaction products (MRPs) was noted. On the other hand, there were no structural changes in Rb(1) and the generation of MRPs when Rb(1) was heat-processed with the same amount of L-arginine. The improved heat stability of Rb(1) brought about by the addition of L-arginine was thought to be closely related to its characteristics of interfering with nonenzymatic glycation and forming hydrogen bonds with Rb(1).
Kang
Ki Sung
KS
Institute of Natural Medicine, University of Toyama, Japan.
Lee
Yong Jae
YJ
Park
Jeong Hill
JH
Yokozawa
Takako
T
D001120:Arginine / Q000737:chemistry*; D002626:Chemistry, Pharmaceutical; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D008401:Gas Chromatography-Mass Spectrometry; D036145:Ginsenosides / Q000737:chemistry*; D005998:Glycine / Q000737:chemistry*; D006358:Hot Temperature
D036145:Ginsenosides; C442759:ginsenoside Rb1; D001120:Arginine; D005998:Glycine