xylose

American  

[zahy-lohs] / ˈzaɪ loʊs /

noun

Chemistry.

1. a colorless, crystalline pentose sugar, C 5 H 10 O 5 , derived from xylan, straw, corncobs, etc., by treating with heated dilute sulfuric acid, and dehydrating to furfural if stronger acid is used.

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xylose British  

/ ˈzaɪləʊz, -ləʊs /

noun

1. a white crystalline dextrorotatory sugar found in the form of xylan in wood and straw. It is extracted by hydrolysis with acids and used in dyeing, tanning, and in foods for diabetics. Formula: C 5 H 10 O 5

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xylose Scientific  

/ zī′lōs′ /

1. A white crystalline sugar extracted from wood, straw, and corn. It is used in dyeing and tanning and as a substitute for sucrose in diabetic diets. Chemical formula: C ₅ H ₁₀ O ₅ .

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Etymology

Origin of xylose

1890–95; < Greek xýl ( on ) wood + -ose ²

Explanation

Xylose is a type of sugar that's found in certain plants and is used to make artificial sweeteners. Xylose is notable because it tastes sweet but doesn't raise blood sugar levels. Xylose is the main ingredient in sugar substitutes like Xylitol. It's a sugar, strictly speaking (you can tell that from the -ose suffix, used in chemical names of sugars such as glucose and fructose). But unlike table sugar, or even the sugars in fruit, xylose doesn't cause a sharp spike in blood sugar when you consume it. In large quantities, however, xylose-sweetened foods can cause digestive upset. So take it easy on that sugar-free gum!

Example Sentences

See Examples For:

xylose

Other scientists have used genetic engineering to alter the yeast so that it also consumes xylose, but these engineered strains still prefer glucose, reducing their overall efficiency in ethanol production.

From Science Daily ● Feb. 5, 2024

In the wild, the yeast strain of interest, Saccharomyces cerevisiae, prefers glucose and lacks the ability to metabolize xylose.

From Science Daily ● Feb. 5, 2024

After 300 days and hundreds of generations of mutating E. coli, the xylose was gone.

From Science Magazine ● Nov. 27, 2019

Schretter et al. found that the walking activity of flies that lacked gut bacteria but had been given xylose isomerase was increased by activation of the genes encoding enzymes needed for the synthesis of octopamine.

From Nature ● Oct. 23, 2018

The product of hydrolysis appears, therefore, to be xylose or a closely related derivative.

From Researches on Cellulose 1895-1900 by Cross, C. F.

Related Words

• carbohydrate