Trehalose: Difference between revisions

Revision as of 19:58, 8 February 2025

Trehalose

Trehalose is a disaccharide consisting of two glucose molecules linked by an _,_-1,1-glycosidic bond. It is a naturally occurring sugar found in various organisms, including bacteria, fungi, plants, and invertebrates. Trehalose is known for its ability to protect cells from stress conditions such as desiccation, freezing, and osmotic pressure.

Structure and Properties

Trehalose is composed of two _-D-glucose units. The unique _,_-1,1 linkage distinguishes it from other disaccharides like maltose, which has an _-1,4 linkage. This structure contributes to its non-reducing nature, making it more stable under heat and acidic conditions. Trehalose is highly soluble in water and has a mild sweetness, approximately 45% that of sucrose.

Biological Role

Trehalose serves as an important source of energy and carbon in many organisms. It plays a crucial role in anabiosis, allowing organisms to survive extreme dehydration. In yeast and fungi, trehalose acts as a reserve carbohydrate, while in insects, it is the primary blood sugar. The sugar is also involved in the stabilization of proteins and cellular membranes during stress.

Industrial Applications

Due to its stability and non-reducing nature, trehalose is used in the food industry as a sweetener and stabilizer. It is also employed in the pharmaceutical and cosmetic industries for its ability to protect biological structures. Trehalose is used in the preservation of biological samples, vaccines, and enzymes.

Synthesis

Trehalose can be synthesized by several enzymatic pathways. In bacteria and yeast, the most common pathway involves the enzyme trehalose-6-phosphate synthase, which catalyzes the formation of trehalose-6-phosphate from glucose-6-phosphate and UDP-glucose. This intermediate is then dephosphorylated to produce trehalose.

Health and Safety

Trehalose is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) and is used in various food products. However, some studies have suggested that high levels of trehalose consumption may be linked to the proliferation of certain Clostridium difficile strains, although more research is needed to fully understand this relationship.

Related Pages

References

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-'''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.
+== 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]] consisting of two [[glucose]] molecules linked by an _,_-1,1-glycosidic bond. It is a naturally occurring sugar found in various organisms, including [[bacteria]], [[fungi]], [[plants]], and [[invertebrates]]. Trehalose is known for its ability to protect cells from stress conditions such as [[desiccation]], [[freezing]], and [[osmotic pressure]].
-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.
-== Health effects ==
+Trehalose is composed of two _-D-glucose units. The unique _,_-1,1 linkage distinguishes it from other disaccharides like [[maltose]], which has an _-1,4 linkage. This structure contributes to its non-reducing nature, making it more stable under heat and acidic conditions. Trehalose is highly soluble in water and has a mild sweetness, approximately 45% that of [[sucrose]].
-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.
+== Biological Role ==
+Trehalose serves as an important source of energy and carbon in many organisms. It plays a crucial role in [[anabiosis]], allowing organisms to survive extreme dehydration. In [[yeast]] and [[fungi]], trehalose acts as a reserve carbohydrate, while in [[insects]], it is the primary blood sugar. The sugar is also involved in the stabilization of proteins and cellular membranes during stress.
+== Industrial Applications ==
+Due to its stability and non-reducing nature, trehalose is used in the [[food industry]] as a sweetener and stabilizer. It is also employed in the [[pharmaceutical]] and [[cosmetic]] industries for its ability to protect biological structures. Trehalose is used in the preservation of [[biological samples]], [[vaccines]], and [[enzymes]].
+== Synthesis ==
+Trehalose can be synthesized by several enzymatic pathways. In [[bacteria]] and [[yeast]], the most common pathway involves the enzyme trehalose-6-phosphate synthase, which catalyzes the formation of trehalose-6-phosphate from [[glucose-6-phosphate]] and [[UDP-glucose]]. This intermediate is then dephosphorylated to produce trehalose.
+== Health and Safety ==
+Trehalose is generally recognized as safe (GRAS) by the [[Food and Drug Administration]] (FDA) and is used in various food products. However, some studies have suggested that high levels of trehalose consumption may be linked to the proliferation of certain [[Clostridium difficile]] strains, although more research is needed to fully understand this relationship.
+== Related Pages ==
-== See also ==
-* [[Sugar]]
 * [[Disaccharide]]
 * [[Glucose]]
+* [[Carbohydrate]]
+* [[Anabiosis]]
+== References ==
+{{Reflist}}
-[[Category:Sugars]]
 [[Category:Disaccharides]]
 [[Category:Food additives]]
+[[Category:Preservatives]]
-{{stub}}