Maillard's reaction in parenteral solutions supplemented with arginine

Arginine, as a basic amino acid, can alter the pH of a parenteral solution and consequently to interfere in the stability of other amino acids. The objective of this study was to analyze the chemical stability of amino acids in solutions for parenteral nutrition with arginine supplementation. Amino acids concentrations were determined using an amino acid analyzer in intervals of 12, 36, 72 hours, 7 and 28 days. Storage temperatures were -20 degrees C, 5 degrees C and 25 degrees C. A decrease was observed (p < 0.05) in the concentrations of threonine, methionine, isoleucine, leucine, proline and lysine on the 28th day of study, in the solutions kept at 25 degrees C. The side chains of threonine, methionine, isoleucine, leucine, proline and lysine have hydrophobic groups, which renders them less soluble in water when compared to amino acids that have polar side chains. The degradation of lysine was significant in the sample of parenteral nutrition supplemented with arginine, possibly due to the fact that the solution's pH was between 7.5 and 7.6, therefore facilitating the Maillard reaction between lysine and glucose.