Dietary Trehalose as a Bioactive Nutrient

Abstract

Trehalose is a naturally occurring, non-reducing disaccharide comprising two covalently-linked glucose molecules. It possesses unique physiochemical properties, which account for multiple biological roles in a variety of prokaryotic and eukaryotic organisms. In the past few decades, intensive research on trehalose has uncovered its functions, and extended its uses as a sweetener and stabilizer in the food, medical, pharmaceutical, and cosmetic industries. Further, increased dietary trehalose consumption has sparked research on how trehalose affects the gut microbiome. In addition to its role as a dietary sugar, trehalose has gained attention for its ability to modulate glucose homeostasis, and potentially as a therapeutic agent for diabetes. This review discusses the bioactive effects of dietary trehalose, highlighting its promise in future industrial and scientific contributions.

Healthcare Burden in Greenland of Gastrointestinal Symptoms in Adults with Inherited Loss of Sucrase-Isomaltase Function

“…However, we observed similar genotype frequencies of the variant affecting trehalase activity in the two groups. Additionally, given the limited presence of trehalose in foods, 20 we anticipate minimal impact on our results. The prevalence of lactose intolerance was not significantly different between the groups.…”

Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides

“…Dietary alginate can be added to foods as a non-drug to regulate glucose levels in diabetics. It has been shown to be effective in regulating glucose metabolism and maintaining glucose homeostasis by ameliorating inflammation and apoptosis, decreasing postprandial insulin secretion, improving β-cell function, and normalizing lipid profiles ( Chen & Gibney, 2023 ).…”

Inhibition of blood pressure elevation in GABA‐enriched Hidakakombu fermented with Lactiplantibacillus plantarum 002 protected addition of trehalose

“…Sugar protection methods include the addition of sucrose and trehalose (Siaterlis et al ., 2009; Cui et al ., 2022). The chemical stability of trehalose has been evaluated, and trehalose is widely used in food production (Chen & Gibney, 2023). Digestive stress during ingestion results in bacterial exposure to gastric and bile acids as they pass through the digestive tract.…”