Mushroom sugar

Trehalose, or "mushroom sugar," is found not only in fungi but also in many other organisms.39 41. It serves as the primary transport sugar in the hemolymph of insects and also acts as an "antifreeze" in many species. 

Synonyms. a-D-Glucopyranosyl a-D-glucopyranose, mycoside, mushroom sugar. 

Trehalose is a relatively new bulk sweetener with potential for use in soft drinks. It is a di-glucose sugar and it occurs in nature in shellfish and mushrooms, where it confers a degree of protection to plant and animal cells in conditions causing dehydration. This led to its use as a cryoprotectant in freeze-drying systems in the pharmaceutical industry. In food markets, its potential use is as a bulk sweetener. It is manufactured using the Hayashibara patented process using starch as a raw material. The process involves enzymatic conversion and crystallisation to the trehalose dehydrate crystal (LFRA, 2001). 

OFFICIAL NAMES LSD (lysergic acid diethylamide), LSD25 STREET NAMES Acid, zen, sugar, tabs, blotter, cid, doses, trips, boomers, lightning flash, hawk, cheer, liquid acid, L, microdot, dot, paper mushrooms, tab, hits, tripper, yellow sunshines, rainbows, smilies, stars, strawberries DRUG CLASSIFICATIONS Schedule I, hallucinogen... 

In order to evaluate the best temperature and time of baking process, Silva et al. (2008) used an expert panel to analyze seven descriptors, including dried fruit, nutty, baked, oak, mushroom, and brown sugar. The optimal temperature and time of baking process respecting the specificity of Madeira winemaking are considered 45 °C for 4 months. On the basis of aroma extract dilution analysis (AEDA), several Maillard byproducts, such as Sotolon, 2-furfural, 5-methyl-2-furfural, 5-ethoxy-methyl-2-furfural, methional, and phenylacetaldehyde, were identified in both Malvasia and Sercial wines under study which may explain the baked, brown sugar, and nutty odor descriptors. 

Trehalose, a disaccharide sweetener, 45-50 percent as sweet as sucrose, was given GRAS status in 2000. It is naturally found in mushrooms, honey, lobster, shrimp, and foods made with yeast. It has been used in Japan for decades, and is commercially produced from starch by bacterial enzymes.98 Besides its mild sweetening power, it maintains cell structure during freezing and dehydration of foods. It is a nonreducing sugar, so it does not participate in the Maillard reaction (will not brown) and helps to protect the color of processed foods.99... 

Amino sugars usually contain D-glu-cosamine (2-deoxy-2-amino glucose). They occur as components of high molecular weight compounds such as the chitin of crustaceans and mollusks, as well as in certain mushrooms and in combination with the ovomucin of egg white. 

In another thorough flavor study Wu et al.(55) determined both the volatile and nonvolatile flavor compounds found in mushroom blanching water. They used HPLC to determine such non volatile flavor components as sugars, amino acids and nucleotides. The free amino acids were analyzed to determine if they might be involved in any thermal reactions which might produce Amadori compounds or Strecker aldehydes which in turn would produce aroma components. 

Finally, a group of lectins having a complex, sugar specificity that has yet to be established includes agglutinins from the red kidney-bean (Phaseolus vulgaris),218 the spindle tree(Evonymus europaea L.),217 the scarlet runner-bean (Phaseolus coccineus L.),218 Vicia graminea,219,220 and the meadow mushroom (Agaricus bisporus).221... 

Other Uses. Rapeseed or canola meal has been used as a fermentation substrate. It has been included as an additive in compost for commercial button mushroom Agaricus bisporus) production with good success (32). Canola meal has also been tested as a substrate for xylanase production by Trichoderma reesei. Results from this work indicate that the hydrolysis of canola meal by this enzyme system might be useful in converting this material to fermentable sugars that could be further processed to expensive end products such as solvents and chemicals (33). 

Free sugar in mushrooms and in the blood of a few insects and of grasshoppers... 

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