L-Arabinose Property

Melting point:

160-163 °C(lit.)

alpha 

103 º (c=5, H2O)

Boiling point:

191.65°C (rough estimate)

Density 

1.1897 (rough estimate)

refractive index 

1.3920 (estimate)

storage temp. 

Inert atmosphere,Room Temperature

solubility 

Methanol (Slightly), Water (Sparingly)

form 

Fine Crystalline Powder

pka

12.26±0.70(Predicted)

color 

White

Water Solubility 

soluble

Merck 

14,761

BRN 

1723085

CAS DataBase Reference

87-72-9(CAS DataBase Reference)

NIST Chemistry Reference

Arabinose(L)(87-72-9)

EPA Substance Registry System

L-Arabinopyranose (87-72-9)

Safety

Hazard Codes 

Xn

Risk Statements 

20/21/22-36/37/38

Safety Statements 

24/25-36-26

WGK Germany 

3

F 

3-10

TSCA 

Yes

HS Code 

29400000

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

L-Arabinose Chemical Properties,Usage,Production

Chemical Properties

White to off white crystalline powder

Uses

A base component of hemicellulose and pectin, critical biopolymers.

Uses

L-(+)-Arabinose is used to identify and differentiate and characterize pentose sugar isomerase. It is also used as the carbon source in microbial culture. It is involved in the bioproduction of L-ribose. It finds application in the production of savory reaction flavors. Its derivatives are used in the development of antiviral agents such as nucleoside. It acts as a base component of hemicellulose and pectin.

Definition

ChEBI: L-arabinopyranose is the six-membered ring form of L-arabinose. It has a role as an Escherichia coli metabolite and a mouse metabolite.

Purification Methods

beta-L-(+)-Arabinose is recrystallised slowly, twice, from 80% aqueous EtOH, then dried under vacuum over P2O5. It can also be purified by heating the arabinose (200g) with glacial acetic acid (300mL) on a boiling water bath for 45minutes, cooling, filtering, washing with 95% EtOH (500mL) in four portions and drying at 56-60o over P2O5. It has been recrystallised from 5times its weight of 76% EtOH using charcoal (10g) to yield 127g, m 155-157o, [] 20D +190.6o and mutarotating to +104o (c 4, H2O). [Anderson & Sands Org Synth Coll Vol I 67 1941, Wolfrom & Christian J Am Chem Soc 48 3172 1926, Beilstein 1 IV 4217.]

Mode of action

L-arabinose has been shown to slow down glucose absorption by inhibiting the intestinal enzyme sucrase in an uncompetitive manner. Sucrase is present in the brush border of the intestine and critical for hydrolysing sucrose into a glucose and fructose molecule[1].

Mode of action

[1] Korrie Pol, Monica Mars, Marie-Luise Puhlmann. “Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat.” Foods (2022).