The Effects of Glycine and L-Arginine on Heat Stability of Ginsenoside Rb_1(Pharmacognosy)

概要

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To identify the effects of amino acids on the heat stability of ginsenoside Rb_1 (Rb_1), Rb_1 was heat-processed at 120℃ 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 nonenzvmatic glvcation and forming hydrogen bonds with Rb_1.
社団法人日本薬学会の論文
2007-10-01