Name | Trehalose |
CAS number | 99-20-7 |
EINECS number | 202-739-6 |
Synonym | D-(+)-TREHALOSE;D-TREHALOSE;(2R,2'R,3S,3'S,4S,4'S,5R,5'R,6R,6'R)-6,6'-oxybis(2-(hydroxyMethyl)tetrahydro-2H-pyran-3,4,5-triol);TREHALOSE(P);ALPHA-D-TREHALOSE;ALPHA,ALPHA-D-TREHALOSE;MYCOSE;TREHALOSE |
Description | Trehalose, also known as α, α - trehalose, α - D-glucopyranosyl - α - D-glucopyranoside, or Mycose, is a non reducing disaccharide formed by dehydration condensation between the hemiacetal hydroxyl groups on the heteroatom (C1) of two molecules of D-glucopyranose. |
Structure | |
Molecular Formula | C12H22O11 |
Molecular Weight | 342.3 g/mol |
Appearance | White powder |
Quality Standard | In-house |
Assay | 99.44% |
Sample package | Aluminium foil bag |
Commercial package | Aluminium Tin, Fiber drum |
Origin | China |
Trehalose is a naturally occurring sugar, a disaccharide made of two glucose molecules, known for its ability to protect cells from dehydration and stress. It's found in various plants, fungi, and insects, and is also used in food and cosmetics. In the body, trehalose is broken down into glucose and absorbed in the small intestine.
Applications
a. Prevent starch aging
b. Prevent protein denaturation
c. Correction of odor and odor
d. Maintain the freshness of food organization
e. Non carious
Mechanism of action
1. Trehalose has a special protective effect on biomolecules, allowing many organisms to maintain their original activity under abnormal conditions such as high temperature, dehydration, and freezing. The presence of bound water on the surface of biofilms plays an important role in stabilizing and maintaining membrane integrity. Under normal circumstances, there is a large amount of bound water on the membrane surface, such as PC liposomes, where each phospholipid head typically binds 10-15 water molecules. The presence of water reduces the surface energy of the membrane, making it impossible to achieve the first step of membrane fusion, which is close contact between membranes. But once the bound water is lost, the membrane structure will undergo a series of changes, such as an increase in phospholipid phase transition temperature, lateral phase separation of phospholipids, defects in membrane lipids, and the formation of non double layered membranes, resulting in increased membrane permeability and even membrane fusion. Due to its numerous hydroxyl groups, trehalose can replace water and undergo hydrogen bonding with phospholipid heads, thereby replacing lost bound water and maintaining the "hydration" state of the biofilm surface. Human skin cells are also typical biofilms, and trehalose protects the skin by reducing the phase transition temperature, keeping the membrane lipids in a liquid crystal state under dehydration conditions. Experiments have shown that the protection of biofilms by trehalose is achieved through pathways such as anti fusion and leakage. Proteins, especially enzymes, are easily inactivated during the drying process. For example, phosphofructosekinase (PFK) is a tetramer that can dissociate into inactive dimers during the drying process. If a certain amount of trehalose is added before drying, even if it is extremely dry, PFK is completely stable and still maintains its original activity. Camilo et al. placed ECOR Ⅰ, Bg Ⅲ, Pst Ⅰ, Hind Ⅲ, T4 DNA ligases, etc. in a buffer containing trehalose for a certain period of time, and then dried them under ventilation at 37 ℃. The dried enzymes could still accurately cleave and connect DNA after being stored at 70 ℃ for 35 days, while the enzymes without trehalose completely lost their activity. Trehalose is a special protective agent for biomolecules, which will bring great convenience to the dry storage, transportation, and use of medical biological products such as blood products (plasma, hemoglobin, transfer factors, etc.), vaccines, antibodies, drug loaded liposomes, anti sera, surgical skin, organs, etc.
2. Trehalose has anti drying properties and good processing characteristics, with stable chemical properties. It not only does not undergo Maillard reaction, but also prevents the free amino reaction of reducing sugars and proteins, inhibiting the occurrence of Maillard reaction. Moreover, due to its low sweetness, it has little effect on the taste of food. Its potential application in food processing is mainly to improve food drying technology and process better food. In addition, the rehydration rate of foods containing trehalose is greatly accelerated.
3. The principle of long-term preservation of food with trehalose is that it can form a special film at room temperature to seal the food, while also releasing mucus to bond and moisturize it, and kill existing bacteria and subsequently contaminated bacteria. This protective film is very stable under normal humidity and can also radiate external heat. Therefore, using trehalose to preserve food is not only effective and easy to operate, but also extends the shelf life of food. Due to the minimal impact of trehalose on the flavor of the product. Therefore, it can be used for the preservation and preservation of many foods. It has been successfully used for the preservation and preservation of milk, poultry eggs, tomato sauce, and meat products. High energy dry foods can also use trehalose to maintain their stability and increase their thermal energy value.
4. Trehalose has a certain inhibitory effect on bacteria on the surface of deer meat. As the concentration of trehalose solution increases, the antibacterial effect is enhanced, and the optimal antibacterial concentration is 5.5%. Beyond this concentration, the antibacterial effect decreases. At the same time, it was found that the use of fence technology can greatly improve the shelf life of fresh deer meat by compounding different preservatives such as trehalose, konjac glucomannan, lysozyme, sodium lactate, and streptomycin.
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