Arabitol or arabinitol is a sugar alcohol. It can be formed by the reduction of either arabinose or lyxose. Some organic acid tests check for the presence of D-arabitol, which may indicate overgrowth of intestinal microbes such as Candida albicans or other yeast/fungus species. The chemical formula is: C5H12O5.
Source: Wikipedia
L-Arabitol, a rare sugar alcohol, is being studied as a food additive that reduces fat deposits in the intestines. It is used as an inducer of xylanase expression in Hypocrea jecorina (Trichoderma reesei). It is used to identify, differentiate and characterize L-arabitol dehydrogenase(s).
Source: Sigma-Aldrich
D-Arabitol is the reduced alcohol form of D-arabinose. It is produced by some fungus from enzymatic dephosphorylation and reduction of D-ribulose-5-phosphate. It is metabolized by a variety of different bacteria utilizing an arabitol dehydrogenase enzyme. This gene has been introduced into plants to serve as a positive selection marker for transgenic cells.
Source: Gold Biotechnology
Arabitol
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
0.6 ml/min
RI
80 C
20 ul, 30 mg/ml
43050 x 7.8 mm
8% Ca
2 – meso-Erythritol
3 – Arabitol
4 – Galactitol
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