Functional food ingredient: Arabinose from preparation, application and potent metabolic characteristics

Arabinose is a valeraldehyde monosaccharide, which possesses favourable physicochemical properties and health-promoting effects. In this review, its preparation and corresponding physiological properties are addressed. This review encompasses a detailed examination of the methodologies developed to synthesize L-arabinose, highlighting the efficiency and scalability of these processes. It also discusses chromatographic methods that have been refined to accurately detect and quantify L-arabinose, which is crucial for quality control and research purposes. Importantly, the functions of L-arabinose for impact some key microorganism’s growth and its regulation of blood glucose, anti-inflammatory property, intestinal flora, and other aspects are described in order to provide a basis for the further development and utilization of L-arabinose in food. Consumption of L-arabinose has shown to modulate the gut microbiome, which is increasingly being recognized for its influence on overall health, including immune function and metabolic profile. This review provides insights into the use of L-arabinose as a food ingredient to promote a healthy status based on its interaction character with other food components and corresponding metabolic property following gut bacterial fermentation.