Xylose
Xylose
Xylose (/ˈzaɪloʊs/; from Greek ξύλον, xylon, "wood") is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means it contains five carbon atoms and includes an aldehyde functional group. It is an important constituent of hemicellulose, one of the main types of cellulose found in plant tissues.
Etymology
The term "xylose" derives from the Greek word ξύλον (xylon), meaning "wood". This is a reference to the substance's initial isolation from wood.
Structure and Properties
Xylose is a pentose sugar, meaning it is composed of five carbon atoms. It is a type of aldopentose, which indicates that it includes an aldehyde functional group. The structure of xylose is similar to that of glucose, but it has an additional carbon atom and a different arrangement of hydroxyl groups.
Biological Role
In nature, xylose is found in the xylan of plant cell walls, particularly in the hemicellulose component of cellulose. It is also a component of some glycoproteins and proteoglycans.
Industrial Use
Xylose is used in the production of xylitol, a sugar substitute that is used in many sugar-free products. It is also used in the production of ethanol by fermentation.
Health Implications
Xylose is not directly digestible by humans. However, it can be metabolized by gut bacteria into short-chain fatty acids, which can be absorbed and used by the body. Ingesting large amounts of xylose can lead to digestive issues such as bloating and diarrhea.
External links
- Medical encyclopedia article on Xylose
- Wikipedia's article - Xylose
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