L-山梨糖醇,L-Sorbitol

L-Sorbitol is a polyhydric alcohol that is found in various natural products, such as fruits and vegetables. It has been shown to inhibit the growth of strains of Stenotrophomonas maltophilia, which is an opportunistic pathogen of human and animal cells. L-Sorbitol can be used to treat bacterial infections by inhibiting the synthesis of DNA, RNA, and proteins. This compound has also been shown to prevent dehydration in bacteria by acting as an osmotic agent. The effect of L-sorbitol on the growth of bacteria depends on the pH of the environment in which it is dissolved. The optimum pH for this compound is 7.5.

Sorbitol, L- is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.