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L-Arabinose

(CAS#: 5328-37-0)

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L-Arabinose

Arabinose is a five-carbon sugar produced in plants. Arabinose polymers are found in tomatoes and many other foods. A relationship between intestinal yeast and urinary arabinose (sterioisomer unspecified) has been claimed in a patent, particularly in reference to the diagnosis of autism. Evidence from many reports demonstrates that yeasts utilize arabinose as a substrate for growth, thus destroying the sugar. The fungal pathway for utilization of arabinose consists of five enzymes, and the dehydrogenase enzyme responsible for the reduction of arabinose to arabinitol has been characterized in Saccharomyces cerevisiae. Several species of yeast and bacteria have the capacity to metabolize arabinose.

A study of arabinose excretion in chickens reached a conclusion of lowered arabinose digestibility following ileostomy. Cecal microflora of the rat efficiently degrade over 90% of arabinose in the media. Profound human L-arabinosuria has been found as a result of an inherited defect in pentose metabolism. Thus, not only is there no evidence that arabinose is produced by any strain of yeast, the extant evidence favors the conclusion that any available evidence favors the conclusion that any available arabinose in their environment would be consumed by yeast. Furthermore, any of the sugar present in the intestine undergoes rapid fermentation by a variety of microbial species, and that which is absorbed is efficiently metabolized in human tissues.

Arabinose is one of the most abundant pentoses in nature and it is present in various hemicellulosic and pectic plant polysaccharides, such as heteroglycanes (e. g. like arabinoxylan and arabinogalactan), and the homoglycane arabinan. At least thirteen different genes are responsive to induction by arabinose, i. e., they are turn on in the presence of this carbon source. The AraR protein is the key regulator of the arabinose regulon. Additionally, this transcription factor controls the utilization of xylose and galactose, placing AraR as a central element in the regulation of carbon catabolism in B. subtilis. The aim of the research is to study and understand how genetic regulation circuitry and carbohydrates metabolism in B. subtilis interplay to yield an economic and efficient way to metabolize sugars.

L-arabinose is traditionally used for the flavour industry in Maillard reaction and as culture media although also has been used for organic synthesis in the obtention of the L-carnitine.
In the last years the effects of L-arabinose on intestinal absorption of sucrose have been investigated. The results of these investigations have been shown that L-arabinose inhibit the sucrase activity of intestinal mucose but no showed inhibitory effect on the activities of intestinal maltase, isomaltase, trehalase, lactase and glucoamylase.

L-Arabinose suppress increase of blood glucose after sucrose loading dose dependently in mice, but showed no effect after starch loading. This fact can be more interesting for the application of L-arabinose in light diet and diabetic disease mixed in small quantities with sucrose.

Synonyms: L+Arabinose; Arabinose; Pectin Sugar

CAS No.: 5328-37-0

Molecular Weight: 150.14

Chemical Formula: C5H10O5