Trehalose: Difference between revisions

Latest revision as of 03:55, 13 February 2025

A disaccharide sugar

Chemical structure of trehalose

Trehalose is a disaccharide sugar consisting of two glucose molecules linked by an _,_-1,1-glycosidic bond. It is found naturally in many plants, fungi, and invertebrates, and is known for its ability to protect organisms from extreme conditions such as dehydration and freezing.

Structure and Properties[edit]

Trehalose is composed of two _-D-glucose units. The unique _,_-1,1 linkage distinguishes it from other disaccharides such as maltose, which has an _-1,4 linkage. This linkage gives trehalose its non-reducing properties, making it more stable than other sugars.

Trehalose is a white, crystalline powder that is moderately sweet and highly soluble in water. It is known for its ability to retain moisture, which makes it useful in food preservation and cosmetics.

Biological Role[edit]

Trehalose serves as an important source of energy and carbon in many organisms. It is particularly notable for its role in anhydrobiosis, a state of suspended animation that allows organisms to survive extreme dehydration. In this process, trehalose replaces water in cells, stabilizing proteins and membranes.

In fungi, trehalose is a major carbohydrate reserve, while in insects, it is the primary blood sugar. It is also found in bacteria and yeast, where it plays a role in stress response.

Industrial and Commercial Uses[edit]

Trehalose is used in the food industry as a sweetener and stabilizer. Its ability to protect biological structures makes it valuable in the preservation of food, pharmaceuticals, and cosmetics. It is also used in the cryopreservation of cells and tissues.

Health and Safety[edit]

Trehalose is generally recognized as safe (GRAS) by food safety authorities. It is metabolized by the enzyme trehalase, which breaks it down into two glucose molecules. However, individuals with trehalase deficiency may experience digestive issues when consuming trehalose.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Trehalose''' is a type of [[sugar]] that is found in a wide variety of organisms. It is a [[disaccharide]] that consists of two molecules of [[glucose]] joined together. Trehalose is known for its ability to protect cells from damage caused by dehydration or freezing.
+{{short description|A disaccharide sugar}}
+{{DISPLAYTITLE:Trehalose}}
-== Structure and properties ==
+[[File:Trehalose.svg|thumb|right|Chemical structure of trehalose]]
-Trehalose is a non-reducing sugar formed from two glucose units joined by a 1-1 alpha bond, giving it the name of α-D-glucopyranosyl-(1→1)-D-glucopyranoside. The bonding makes trehalose very resistant to acid hydrolysis, and therefore is stable in solution at high temperatures, even under acidic conditions. The bonding also keeps non-reducing sugars in closed-ring form, such that the aldehyde or ketone end groups do not bind to the lysine or arginine residues of proteins, a reaction that causes browning and alters the taste of food products.
-== Biological role ==
+'''Trehalose''' is a [[disaccharide]] sugar consisting of two [[glucose]] molecules linked by an _,_-1,1-glycosidic bond. It is found naturally in many plants, fungi, and invertebrates, and is known for its ability to protect organisms from extreme conditions such as dehydration and freezing.
-Trehalose is found in many organisms, including bacteria, yeast, fungi, insects, invertebrates, and plants. It serves various functions, such as serving as an energy source and helping organisms survive harsh conditions by preventing the denaturation of proteins during periods of desiccation or freezing.
-== Uses ==
+==Structure and Properties==
-Trehalose has many commercial and industrial uses. It is used in food and cosmetics as a sweetener and moisturizer. In the pharmaceutical industry, trehalose is used in the formulation of drugs to prevent them from drying out. It is also used in cell preservation, because it can protect cells when they are frozen and then help them rehydrate when they are thawed.
+Trehalose is composed of two _-D-glucose units. The unique _,_-1,1 linkage distinguishes it from other disaccharides such as [[maltose]], which has an _-1,4 linkage. This linkage gives trehalose its non-reducing properties, making it more stable than other sugars.
-== Health effects ==
+Trehalose is a white, crystalline powder that is moderately sweet and highly soluble in water. It is known for its ability to retain moisture, which makes it useful in food preservation and cosmetics.
-While trehalose is generally considered safe for consumption, there are some concerns about its potential health effects. Some studies have suggested that trehalose can contribute to obesity and diabetes, although more research is needed to confirm these findings.
-== See also ==
+==Biological Role==
-* [[Sugar]]
+Trehalose serves as an important source of energy and carbon in many organisms. It is particularly notable for its role in [[anhydrobiosis]], a state of suspended animation that allows organisms to survive extreme dehydration. In this process, trehalose replaces water in cells, stabilizing proteins and membranes.
+In [[fungi]], trehalose is a major carbohydrate reserve, while in [[insects]], it is the primary blood sugar. It is also found in [[bacteria]] and [[yeast]], where it plays a role in stress response.
+==Industrial and Commercial Uses==
+Trehalose is used in the food industry as a sweetener and stabilizer. Its ability to protect biological structures makes it valuable in the preservation of food, pharmaceuticals, and cosmetics. It is also used in the cryopreservation of cells and tissues.
+==Health and Safety==
+Trehalose is generally recognized as safe (GRAS) by food safety authorities. It is metabolized by the enzyme trehalase, which breaks it down into two glucose molecules. However, individuals with trehalase deficiency may experience digestive issues when consuming trehalose.
+==Related pages==
 * [[Disaccharide]]
 * [[Glucose]]
+* [[Anhydrobiosis]]
+* [[Maltose]]
-[[Category:Sugars]]
 [[Category:Disaccharides]]
-[[Category:Food additives]]
+[[Category:Sweeteners]]
+[[Category:Carbohydrates]]
-{{stub}}