Production and Utilization of L-Arabinose in China

Abstract

L-arabinose is a newly developed low-caloric monosaccharide, which has many biomedical and health effects, especially intestinal sucrase inhibition effect. L-arabinose is mainly produced by chemical or enzymatic hydrolysis of hemicellulose. The taste of L-arabinose is quite similar to that of sucrose, with approximately 50% of the sweetness. As a functional additive, L-arabinose can be used in medical and pharmaceutical applications for the treatment of diseases such as diabetes, chronic constipation, mineral absorption disorder and secondary bile acid formation disorder. However, L-arabinose has not been widely used in functional foods due to high price and lack of publicity and guidance. A comprehensive review of L-arabinose physicochemical properties, production, applications field, market statue and development direction is presented in this paper.

Effects of L‐arabinose by hypoglycemic and modulating gut microbiome in a high‐fat diet‐ and streptozotocin‐induced mouse model of type 2 diabetes mellitus

“…Interestingly, L‐arabinose exists widely in nature. The Ministry of Health and Welfare of Japan has included this high‐quality component in the list of “Special Health Food Additives for Regulating Blood Sugar (Hu et al., 2018). ” L‐arabinose is known to inhibit obesity by regulating insulin resistance and FBG (Song et al., 2012), and experimental studies have shown that when consumed daily, L‐arabinose can suppress postprandial elevations in blood glucose concentrations, reduce the C‐peptide response and promote a slim adult body shape without gastrointestinal adverse reactions (Krog‐Mikkelsen et al., 2011; X. Liu et al., 2013).…”

Sugar Beet Pulp in the Context of Developing the Concept of Circular Bioeconomy

“…The development of low-cost L-arabinose production technologies is driven by the increasing demand and searching for cheaper feedstock sources [116]. Alternative raw materials include not only sugar beet pulp but also agro-waste such as vegetable gums, corncob, or bagasse [131].…”

Synbiotics and Gut Microbiota: New Perspectives in the Treatment of Type 2 Diabetes Mellitus

“…L-arabinose has two main functions in food and pharmaceutical use: One is to inhibit the enzyme that hydrolyzes disaccharides, thus inhibiting the increase in blood glucose caused by the ingestion of sucrose (which is absorbed by intestinal sucrase to break down glucose and fructose); in short, the hypoglycemic effect of inhibiting the hydrolysis of disaccharides. Secondly, due to the inhibitory effect of L-arabinose on disaccharide hydrolase, sucrose that is not decomposed in the small intestine is decomposed by microorganisms in the large intestine to produce a large number of organic acids, which inhibits the synthesis of fat in the liver, which coupled with the inhibitory effect of L-arabinose on sucrose absorption in the small intestine, reduces the production of new fat in vivo [ 72 , 73 , 74 ].…”