title: The effects of glycine and L-arginine on heat stability of ginsenoside Rb1.
abstract: 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).
authors.affiliation: Institute of Natural Medicine, University of Toyama, Japan.
authors.forename: Ki Sung
authors.initials: KS
authors.lastname: Kang
authors.forename: Yong Jae
authors.initials: YJ
authors.lastname: Lee
authors.forename: Jeong Hill
authors.initials: JH
authors.lastname: Park
authors.forename: Takako
authors.initials: T
authors.lastname: Yokozawa
mesh_terms: 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
chemical_list: D036145:Ginsenosides; C442759:ginsenoside Rb1; D001120:Arginine; D005998:Glycine