Trehalose

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an , -1, 1-glucoside bond between two -glucose units. In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye, and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose. It can be synthesised by fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis the ability of plants and animals to withstand prolonged periods of desiccation. It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase as cells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position.... Mehr