Novel Functional Sugar L-Arabinose: Its Functionality, Uses and Production Methods

L-Arabinose inhibits intestinal sucrase in an uncompetitive manner and, consequently, inhibits the absorption of sucrose from the small intestine. The addition of L-arabinose to sucrose causes about a 60% reduction in the digestion of sucrose in the small intestine. In addition, it reduces the increase of the levels of blood sugar, insulin, triglycerides, and cholesterol caused by the ingestion of sucrose. The taste of L-arabinose is quite similar to that of sucrose, with approximately 50% the sweetness of sucrose. Naturally occurring arabinose is an L-form and a noncaloric sugar that is not metabolized in animals. L-Arabinose is a common component of plant cell walls and is widely distributed in the plant kingdom. It is the main component of cereal hemicellulose, such as corn, wheat, and rice, pectic substances of beet, apple pulps, and some plant gums. L-Arabinose can be produced by either the acid hydrolysis or the enzymatic hydrolysis of some plant gums, corn fiber, and beet pulps. This novel sugar has a potential to be used as a food additive for improving obesity and maintaining good health.