Natural trehalose

Among the eight possible diastereoisomers of carba-trehalose of type C, only that isomer having the same configuration as the natural trehalose was found to be a substrate of certain maltases or trehalases. ... 

C Ascend-, (a-D-glucosido)-a-D-glucoside mycose natural trehalose a,a-trehalose trehalose dihydrate. 

CAS 99-20-7 EINECS/ELINCS 202-739-6 Synonyms Ergot sugar o-D-Glucopyranoside, a-D-glucopyranosyl- a-D-Glucopyranosyl-a-D-glucopyranoside Mycose Natural trehalose a-Trehalose a,a-Trehalose D-(+)-Trehalose Trehalose, dihydrate Classification Disaccharide Empirical C12H22O11... 

Some Important Disaccharides. Natural trehalose is the a,a -compound occurring in plants and recently has been identified as the blood sugar of insects. 

Rudolph, A. S., and Crowe, J. H. (1985). Membrane stabilization during freezing The role of two natural cryoprotectants, trehalose and proline, Cryobiology, 22, 367-377. 

The alcohol in this equation can be a simple one such as methanol or it can be any of the -OH groups of another sugar molecule. For example, two molecules of a-D-glucopyranose can be joined, in an indirect synthesis, to form maltose (Eq. 4-6). Maltose is formed by the hydrolysis of starch and is otherwise not found in nature. There are only three abundant naturally occurring disaccharides important to the metabolism of plants and animals.38 They are lactose (milk), sucrose (green plants), and trehalose (fungi and insects). 

Fischer performed a few experiments with the natural disaccharide trehalose. It does not react with phenylhydrazine. A diastase from. green malt has no action on it Froliberg yeast has a weak action (1895). Carp blood hydrolyzes it rapidly, in contrast to the blood of other fishes. Extracts of the mucous membrane from the small intestines of horses and cattle are also active (1906). A. Kalanther, in Fischer s laboratory, found, in 1898. that wine yeasts also hydrolyze this disaccharide. 

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). 

PDMS of native LOS-I showed a [M + Na]+ ion at m/z 1823, confirming the presence of one of each of C15, C15 OH, and C25 fatty acids per molecule of LOS and fragment ions of mlz 245.6, 477.3, 706.9, 993.9, and 1282.4 supported the evidence for the structure of LOS-I, showing that the fatty acids are present on the terminal 2-O-methyl-glucose of the trehalose unit. Similarly, for the LOS from the unknown Mycobacterium, the location of the acyl functions was confirmed by using PDMS. Thus, a combination of alkylation and degradation techniques and PDMS may be used simultaneously to establish the nature and position of the acyl functions on the lipo-oligosaccharides. 

Okayama, Japan. He reported his new enzyme system in 2002, which he had extracted from a bacterium. This will convert starch to trehalose in high yields, bringing down its cost to 1% of what it had been when it was extracted from natural sources such as yeast. Hayashibara also reported that trehalose suppresses human body odour, especially that given off by old people who produce the somewhat odorous chemicals 2-nonenal and 2-octenal41)in their skin. When they use a 2% solution of trehalose as a body lotion it reduces the emission of these smelly compounds by about 70%. Maybe one day it will find cosmetic uses and no doubt be added to deodorants and body lotions, as the following advert from the future shows ... 

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... 

Table 12.3 lists the glass transition temperatures for all of the naturally occurring gluco-disaccharides, i.e., disaccharides composed of two glucose units, and for sucrose. For trehalose, the value of 115 2°C is currently accepted as the exact Tg of anhydrous trehalose [51-55], although various Tg values have been... 

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