Trehalose, natural sources

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 ... 

Crystalline a, a-trehalose has been obtained as the dihydrate (m.p. 96-97°) from various natural sources (see Table II), and, in several cases, the identity of the sugar was confirmed by formation of the crystalline octaacetate (see Table III). Preparation of natural a,a-trehalose from vegetable and fungal sources involves extraction with ethanol, liberation from protein by the addition of lead acetate, removal of lead by precipitation with hydrogen sulfide, filtration, and decolorization with carbon. The sugar crystallizes readily from aqueous ethanol. An excellent method... 

Lactose is a naturally occurring carbohydrate found in the milk of mammals. It serves as the principal source of carbohydrate and energy for their young. It is much less sweet than sucrose and has a relatively bland taste. a,oi-Trehalose is a carbohydrate found in yeasts and fungi and is the major sugar in the hemolymph fluid of insects, where it serves as a source of energy. 

A few disaccharides are found free in the natural state. Lactose is found in the milk of all mammals to the extent of approximately 5%. Sucrose occurs almost universally throughout the plant Idi dom in the juices, seeds, leaves, fruits, flowers, and roots of plants. The industrial sources of sucrose are usually sugar cane and sugar beet. Trehalose(a, ) is contained in large amounts in rye ergot, fungi, young mushrooms, yeast, and the resurrection... 

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