European Journal of Nutrition

, Volume 50, Issue 6, pp 447–453 | Cite as

Determination of the transient period of the EIS complex and investigation of the suppression of blood glucose levels by l-arabinose in healthy adults

  • Kiyoshi ShibanumaEmail author
  • Yoko Degawa
  • Koichi Houda
Original Contribution



l-Arabinose uncompetitively inhibits intestinal sucrase by forming an enzyme-inhibitor-substrate (EIS) complex. The transient period of the EIS complex affects the time span of inhibition. We determined the apparent transient period of the EIS complex of sucrase, l-arabinose, and sucrose both in vitro and in humans.


Intestinal acetone powder (a source of sucrase), l-arabinose, and sucrose were mixed and injected into a dialysis membrane that was placed in a sucrose solution. The production rate of d-glucose and the release rate of l-arabinose from sucrase were determined. We also investigated the suppression of blood glucose levels by l-arabinose in 21 healthy volunteers. Sucrose (40 g) was ingested with or without l-arabinose (2 g), then blood glucose values were measured, which returned to steady-state conditions within 2 h. Volunteers were then given 90 g of commercial adzuki bean jelly containing 40 g sucrose as the sucrose load, and blood glucose values were measured again.


Addition of l-arabinose reduced the production rate of d-glucose compared to the rates measured in the absence of l-arabinose for several hours in vitro. l-Arabinose was released at a lower rate in the presence of sucrose than in its absence. Blood glucose values measured 2 h after sucrose was given with l-arabinose were significantly lower than those measured when l-arabinose was not given (Δ change in maximum value: with l-arabinose, 53.8 ± 19.7 mg/dL; without l-arabinose, 65.0 ± 17.7 mg/dL).


The EIS complex of sucrase-l-arabinose-sucrose was maintained for several hours both in vitro and in humans.


l-Arabinose EIS complex Transient period Second meal effect 


  1. 1.
    Sulnier L, Vigouroux J, Thibault J-F (1995) Isolation and partial characterization of feruloylated oligosaccharides from maize bran. Carbohydr Res 272:241–253CrossRefGoogle Scholar
  2. 2.
    Garleb KA, Bourquin LD, Fahey GC Jr (1989) Neutral monosaccharide composition of various fibrous substrates: a comparison of hydrolytic procedures and use of anion-exchange high-performance liquid chromatography with pulsed amperometric detection of monosaccharides. J Agric Food Chem 37:1287–1293CrossRefGoogle Scholar
  3. 3.
    Izydorczyk MS, Macri LJ, MacGregor AW (1998) Stricture and physicochemical properties of barley non-starch polysaccharides–I. Water extractable β-glucans and arabinoxylans. Carbohydr Polymers 35:249–258CrossRefGoogle Scholar
  4. 4.
    Bengtsson S, Aman P (1990) Isolation and chemical characterization of water-soluble arabinoxylans in rye grain. Carbohydr Polymers 12:267–277CrossRefGoogle Scholar
  5. 5.
    Reid JSG, Wilkie KCB (1969) Total hemicelluloses from oat plants at different stages of growth. Phytochemistry 8:2059–2065CrossRefGoogle Scholar
  6. 6.
    Oosterveld A, Beldman G, Schols HA, Voragen AGJ (2000) Characterization of arabinose and ferulic acid rich pectic polysaccharides and hemicelluloses from sugar beet pulp. Carbohydr Res 328:185–197CrossRefGoogle Scholar
  7. 7.
    Seri K, Sanai K, Matsuo N, Kawakubo K, Xue C, Inoue S (1996) l-Arabinose selectively inhibits intestinal sucrase in an uncompetitive manner and suppresses glycemic response after sucrose ingestion in animals. Metabolism 45:1368–1374CrossRefGoogle Scholar
  8. 8.
    Asano T, Yoshimura Y, Kunugita K (1996) Sucrase inhibitory activity of d-xylose and effect on the elevation of blood glucose in rats. J Jpn Soc Nutr Food Sci 49:157–162CrossRefGoogle Scholar
  9. 9.
    Sanai K, Seri K, Inoue S (1997) Inhibition of sucrose digestion and absorption by l-arabinose in rat. J Jpn Soc Nutr Food Sci 50:133–137CrossRefGoogle Scholar
  10. 10.
    Inoue S, Sanai K, Seri K (2000) Effect of l-arabinose on blood glucose level after ingestion of sucrose-containing food in human. J Jpn Soc Nutr Food Sci 53:243–247CrossRefGoogle Scholar
  11. 11.
    Sanai K, Tanaka Y, Seri K, Inoue S (2001) Blood glucose level after ingestion of l-arabinose-added table sugar in healthy volunteers. J Nutr Food 4:13–18Google Scholar
  12. 12.
    Matsuura Y, Horina M, Kishimoto M, Ichikawa T (2001) α-Glucosidase inhibitory activity of various sugars in rats with portal vein catheterization. J Jpn Soc Nutr Food Sci 54:155–160CrossRefGoogle Scholar
  13. 13.
    Yoritomi K (1997) Quality test methods of sugars from starch. In: Nakamura M, Suzuki S (eds) Denpun handbook, 13th edn. Asakura Publishing Co. Ltd, Tokyo, pp 289–295Google Scholar
  14. 14.
    Hizukuri S, Tabata S, Nikuni Z (1970) Studies on starch phosphate part 1. Estimation of glucose-6-phosphate residues in starch and the presence of other bound phosphate(s). Starch/Stärke 22:338–343CrossRefGoogle Scholar
  15. 15.
    Osaki S, Kimura T, Sugimot T, Hizukuri S, Iritani N (2001) l-Arabinose feeding prevents increases due to dietary sucrose in lipogenic enzymes and triacylglycerol levels in rats. J Nutr 131:796–799Google Scholar
  16. 16.
    Iwata E, Degawa Y, Sawaya Y, Takeyama A, Oukubo A, Yagi M, Hotta H, Benno Y (2007) Effect of sucrose with l-arabinose on the number of bifidobacteria in the rat cecum. Jpn J Nutr Dietetics 65:249–254Google Scholar
  17. 17.
    Ohki K, Negishi S (1999) Effect of sucrose containing l-arabinose on fecal microflora, constituent and characteristics in healthy woman volunteers. J Nutr Food 2:1–7Google Scholar
  18. 18.
    Kubota N, Hayashi I, Yamaguchi T (2006) Pharmacokinetics pharmacological and clinical profile of miglitol (SEIBULE®), a novel alpha-glucosidase inhibitor. Folia Pharmacol Jpn 127:223–232CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  1. 1.Research & Development LaboratorySanwa Cornstarch Co. Ltd.Kashihara-shiJapan
  2. 2.Nara Seibu HospitalNara-shiJapan

Personalised recommendations