Anti‐hyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl‐fructose and Arginyl‐fructosyl‐glucose

Abstract

During the heat processing of raw ginseng to produce red ginseng, amino acid derivatives such as arginyl‐fructose (AF) and arginyl‐fructosyl‐glucose (AFG) are formed at high levels, through Amadori rearrangement, the early step of Maillard reaction, from arginine and glucose or maltose, respectively. However, very limited information is available about the effect of structural difference between AF and AFG on various biological activities. This is the first report of the mode of action and effect of AF and AFG on the type 2 diabetes management related inhibition of postprandial hyperglycemia in vitro and in animal model. In our previous study, standards AF and AFG were chemically synthesized and in this study their inhibitory activities against rat intestinal α‐glucosidases and porcine pancreatic α‐amylase were investigated in vitro. The effect of AF and AFG on postprandial blood glucose increase after meal was investigated in Sprague Dawley (SD) rats fed on starch or sucrose meals. Both Amadori compounds significantly reduced the postprandial blood glucose levels after starch or sucrose loading. These results indicate that AF and AFG, Maillard reaction products, may have anti‐diabetic effect by suppressing carbohydrate absorption in the gastrointestinal level, and thereby reducing the postprandial increase of blood glucose.Grant Funding Source: National Research Foundation of Korea (NRF)