The Effects of Glycine and L-Arginine on Heat Stability of Ginsenoside Rb1

DOI Web Site Web Site 被引用文献1件 参考文献32件

この論文をさがす

抄録

To identify the effects of amino acids on the heat stability of ginsenoside Rb1 (Rb1), Rb1 was heat-processed at 120 °C with or without glycine or L-arginine. Rb1 was changed into 20(S)-Rg3, 20(R)-Rg3, Rk1, and Rg5 by heat-processing through glycosyl elimination and epimerization of carbon-20 by SN1 reaction. Similarly, Rb1 was changed into 20(S)-Rg3, 20(R)-Rg3, Rk1, and Rg5 when it was heat-processed with the same amount of glycine, but the generated amount of 20(S)-Rg3 was higher than when Rb1 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 Rb1 and the generation of MRPs when Rb1 was heat-processed with the same amount of L-arginine. The improved heat stability of Rb1 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 Rb1.

収録刊行物

被引用文献 (1)*注記

もっと見る

参考文献 (32)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ