Trehalose

Chemistry of Trehalose

Trehalose is a disaccharide consisting of two glucose molecules linked by an α(1→1) glycosidic bond. Its structure provides exceptional stability and resistance to hydrolysis, making it a non-reducing sugar. This stability allows trehalose to act as a preservative and a protectant in various chemical and biological systems.

History of Trehalose

Trehalose was first identified in 1832 in the secretions of the weevil by H.A.L. Wiggers and was named after the Turkish word 'trehala,' referring to a sugar-like substance. Historically, it has been used as a natural sweetener and preservative. Its application has expanded with advancements in biotechnology.

Industrial Applications of Trehalose

Trehalose is widely used in food, cosmetics, and pharmaceuticals due to its stabilizing and moisture-retaining properties. It protects proteins and cell membranes from damage caused by dehydration or freezing. You can find trehalose in baked goods, energy drinks, and even skincare products. While not typically consumed at school, it is present in some snacks.

Biological Impacts of Trehalose

Trehalose is metabolized in the body by trehalase, an enzyme in the small intestine, into two glucose molecules. It provides a steady energy source and exhibits antioxidant properties. Research suggests trehalose may support cellular health, but excessive intake might cause bloating in individuals with trehalase deficiency.