Lee Yong Jae, Kim Hyun Young, Kang Ki Sung, Lee Jin Gyun, Yokozawa Takako, Park Jeong Hill
Research Institute of Pharmaceutical Sciences and College of Pharmacy, Seoul National University, Shillim-Dong San 56-1, Seoul 151-742, Republic of Korea.
Bioorg Med Chem Lett. 2008 Aug 15;18(16):4515-20. doi: 10.1016/j.bmcl.2008.07.056. Epub 2008 Jul 17.
The chemical and hydroxyl radical (*OH) scavenging activity changes of ginsenoside Rb(1) (Rb(1)) by heat processing were investigated in this study. Rb(1) was changed into 20(S)-Rg(3), 20(R)-Rg(3), Rk(1), and Rg(5) by heat processing through glucosyl elimination and epimerization of carbon-20 by SN1 reaction. The glucosyl moiety, separated from Rb(1), made Maillard reaction product (MRPs) with glycine. The generations of 20(S)-Rg(3) and MRPs were related to the increased OH scavenging activity of Rb(1) by heat processing.
本研究考察了热处理后人参皂苷Rb(1)（Rb(1)）的化学及羟自由基（*OH）清除活性变化。通过SN1反应使Rb(1)发生糖基消除及C-20位差向异构化，经热处理后Rb(1)转变为20(S)-Rg(3)、20(R)-Rg(3)、Rk(1)和Rg(5)。从Rb(1)分离出的糖基部分与甘氨酸生成了美拉德反应产物（MRPs）。热处理后Rb(1)的OH清除活性增强与20(S)-Rg(3)和MRPs的生成有关。
