The effects of glycine and L-arginine on heat stability of ginsenoside Rb1
The effects of glycine and L-arginine on heat stability of ginsenoside Rb1
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DOI：
10.1248/bpb.30.1975
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发表时间：
2007-10-01
影响因子：
2
通讯作者：
Yokozawa, Takako
中科院分区：
文献类型：
--
作者：
Kang, Ki Sung;Lee, Yong Jae;Yokozawa, Takako
为了确定氨基酸对人参皂苷 Rb-1 (Rb-1) 热稳定性的影响，将 Rb-1 在有或没有甘氨酸或 L-精氨酸的情况下在 120 摄氏度下进行热处理。通过SN1反应进行糖基消除和碳20差向异构化，通过热处理将Rb-1转变为20(S)-Rg(3)、20(R)-Rg(3)、Rk(1)和Rg(5)。类似地，当用相同量的甘氨酸热处理时，Rb-1变成20(S)-Rg(3)、20(R)-Rg(3)、Rk(1)和Rg(5)，但20(S)-Rg(3)的生成量比Rb-1不含氨基酸时热处理时更高，并且注意到美拉德反应产物(MRP)显着增加。另一方面，Rb没有结构变化，并且当Rb与等量的L-精氨酸一起热处理时产生MRP。 L-精氨酸的添加带来的Rb-1热稳定性的改善被认为与其干扰非酶糖基化并与Rb-1形成氢键的特性密切相关。
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, and the generation of MRPs when Rb, 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.