Trehalose

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.

Structure and properties

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 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

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

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

• Sugar
• Disaccharide
• Glucose

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