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L-Arabinose
A flexible pentose sugar that plays significant roles in bacteria, plants, and even chemical chemistry.
Catalog Number: ASC-1023
CAS Number: 5328-37-0
MW: 150.13 g/mol
MF: C5H10O5
Naturally occurring pentose sugar, or L-Arabinose, is the second most abundant type of sugar in nature, after xylose. Being a component of several polysaccharides present in plant cell walls, including hemicelluloses, pectin, and arabinogalactan-protein complexes, it is important to plant biology.
Curiously, Mycobacteria also have L-arabinose as a crucial part of their cell walls. Here, L-arabinose is implicated in the creation of compounds that may affect cell wall permeability and possibly even drug resistance, such as arabinogalactan and lipoarabinomannan.
L-arabinose is used in organic chemistry in addition to its biological roles. For the full synthesis of several complicated chemicals, including radicamine B, ambruticin, herbarumin I, and zaragozic acid A, it is a necessary precursor.
Finally, the fact that certain bacteria use L-arabinose makes it noteworthy. An inducible arabinose operon, a group of genes that code for transporters and enzymes specific to L-arabinose, is present in most bacteria. This enables these bacteria to grow exclusively on L-arabinose when it is available.
| Cat. Number | ASC-1023 |
| CAS Number | 5328-37-0 |
| Additional CAS | 87-72-9 |
| Additional CAS | 147-81-9 (DL-) |
| MDL Number | MFCD00135866 |
| PubChem | 310266976 |
| Molecular Weight | 150.13 g/mol |
| Molecular Formula | C5H10O5 |
| Storage Temperature | +20°C |
| Form and Color | White to off-white, Crystalline powder |
| Solubility (10% in water) | Clear, Colorless solution |
| Specific Optical Rotation ([α]20/D) | +101.0 – +105.0 ° (c=2, water, 24h) |
| Melting Point | 152.0 – 160.0 °C |
| Loss on Drying | ≤ 1.0% (105°C) |
| Assay (GC) | ≥ 98.5% |
