| Description | L-Xylose (L-(-)-Xylose), a Xylose levo-isomer, is classified as the aldopentose type monosaccharide. |
| In vitro | The permeability characteristics of L-xylose have been compared in isolated intact rat diaphragm muscle preparations, in the absence and presence of exogenous insulin. In the absence of added insulin, L-xylose distributed in less than a third of the total cell water. In the presence of added insulin, intracellular distribution of L-xylose is increased. L-Xylose distributed in 50 per cent of the intracellular water. A significant lag period was observed before the insulin effect upon the penetration of L-xylose was evident. The lag period with L-xylose could be abolished by pretreating the tissues with insulin for 1 hour[2]. |
| Synonyms | L-(-)-Xylose, L-(-)木糖 |
| molecular weight | 150.13 |
| Molecular formula | C5H10O5 |
| CAS | 609-06-3 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 50 mg/mL (333.04 mM) |
| References | 1. Wang XX, et al. The implementation of high fermentative 2,3-butanediol production from xylose by simultaneous additions of yeast extract, Na2EDTA, and acetic acid. N Biotechnol. 2015 Aug 3. 2. CARLIN H, HECHTER O. Effects of insulin on the permeability of D- and L-xylose and D- and L-arabinose in rat diaphragm muscle. J Gen Physiol. 1961 Nov;45(2):309-16. |