Stabilization of β-D-galactosidase from heat and chemical inactivation with the extract ofPanax ginseng C.A. Meyer

Staiblization effect ofPanax ginseng C. A. Meyer on β-D-galactosidase inactivation was pro ved by kinetic studies of thermal inactivation of the enzyme. The water extractPanax ginseng C.A. Meyer showed stabilization activity at minimal concentration of 10ppm. The methanolic extract was purified to obtain ginseng saponins, and two groups of the ginsenosides,i.e., protopanaxadiol and protopanaxatriol were isolated. They also showed a protective effect against the thermal and chemical inactivation of the enzyme;p-chloromercuribenzoic acid and hydroxylamine known as protein modifier greatly inactivated the enzyme but inactivation was significantly blocked by the ginseng component. Mg²⁺. known as a cofactor, stabilized the enzyme and the poor stabilization effect by it was potentiated by ginseng components.