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Arabinose is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group. However, L-arabinose is in fact more common than D-arabinose in nature and is found in nature as a component of biopolymers such as hemicellulose and pectin.
L-Arabinose is a constituent of many biopolymers that make up plant cell walls. This monosaccharide is often used in cell culture media, serving as a bacterial carbon source, and can be used to distinguish between bacteria based on their fermentation abilities.
A dosage of 15 g L-arabinose is a safe and successful dosage in a drink. However in the cereal foods, no effect of L-arabinose on the glycaemic response.
The fungal pathway for l-arabinose catabolism converts l-arabinose to d-xylulose 5-phosphate in five steps.