Arabinose
is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group. For bio-synthetic reasons, most saccharides are almost always more abundant in nature as the “D”-form, or structurally analogous to D-glyceraldehyde. However, “L”-form is in fact more common than D-arabinose in nature and is found in nature as a component of bio-polymers such as hemicellulose and pectin.
The L-arabinose operon, also known as the araBAD operon, has been the subject of much bio-molecular research. The operon directs the catabolism of arabinose in E. coli, and it is dynamically activated in the presence of arabinose and the absence of glucose.
In synthetic biology, it is often used as a one-way or reversible switch for protein expression under the Pbad promoter in E. coli. This on-switch can be negated by the presence of glucose or reversed off by the addition of glucose in the culture medium which is a form of catabolite repression. Some organic acid tests check for the presence of it, which may indicate overgrowth of intestinal yeast such as Candida albicans or other yeast/fungus species.
A classic method for the organic synthesis of arabinose from glucose is the Wohl degradation.
Use in foods
Originally commercialized as a sweetener, arabinose is an inhibitor of sucrase, the enzyme that breaks down sucrose into glucose and fructose in the small intestine. This inhibitory effect has been validated both in rodents and humans. Therefore, it could be used in foods to attenuate the peak of glycemic response after the consumption of sucrose. The long-term effects of arabinose consumption on blood glucose parameters such as HbA1c and fasting blood glucose levels are unknown. Foods that contain it are usually designed for prediabetic and diabetic patients. These foods are especially popular in Japan and China, where it is legally used as a food additive.
Source: Wikipedia
Benson Polymeric offers a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify this food additive. This method is cost effective, simple and environmentally friendly with only water as an eluent.
Arabinose
Chromatogram(s) using Benson Polymeric Columns
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.4 ml/min
RI
80 C
20 ul, 30 mg/ml
300 x 7.8 mm
6% Ca
2 – Maltose
3 – Lactulose
4 – Glucose
5 – Xylose
6 – Arabinose
7 – Ribitol
8 – Arabitol
9 – Xylitol
Part No.:
Eluent:
Flow Rate:
Detection:
Temperature:
Sample Size:
Column Size:
Resin Type:
DI H2O
0.8 ml/min
RI
80 C
20 ul, 30 mg/ml
300 x 7.8 mm
8% Pb
2 – Glucose
3 – Xylose
4 – Galactose
5 – Arabinose
6 – Xylitol
7 – Sorbitol
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