Novel functions and applications of trehalose

Abstract

Trehalose is a disaccharide with important functional properties. Although these properties have been recognized for many years, trehalose was not produced on an industrial scale. Recently, a novel enzymatic system for the production of trehalose was developed, and the cost has been dramatically reduced enough to permit widespread application. In the present study, the stabilization mechanism of unsaturated fatty acids by trehalose was found. Furthermore, possible suppressive effects of trehalose on osteoporosis development emerged from our experiments. Trehalose is also expected to be used for various applications in the fields of cosmetics and pharmaceuticals. PROPERTIES OF TREHALOSETrehalose is a disaccharide composed of two glucose molecules bound by an alpha, alpha-1, 1 linkage. Since the reducing end of a glucosyl residue is connected with the other, trehalose has no reducing power. Trehalose is widely distributed in nature. It is known to be one of the sources of energy in most living organisms and can be found in many organisms, including bacteria, fungi, insects, plants, and invertebrates. Mushrooms contain up to 10-25 % trehalose by dry weight. Furthermore, trehalose protects organisms against various stresses, such as dryness, freezing, and osmopressure. In the case of resurrection plants, which can live in a dry state, when the water dries up, the plants dry up too. However, they can successfully revive when placed in water. The anhydrobitic organisms are able to tolerate the lack of water owing to their ability to synthesize large quantities of trehalose, and the trehalose plays a key role in stabilizing membranes and other macromolecular assemblies under extreme environmental conditions. The properties of trehalose are shown in Table 1. Its relative sweetness is 45 % of sucrose. Trehalose has high thermostability and a wide pH-stability range. Therefore, it is one of the most stable saccharides. When 4 % trehalose solutions with 3.5 to 10 pH were heated at 100 °C for 24 h, no degradation of trehalose was observed in any case. Because of nonreducing sugar, this saccharide does not show Maillard reaction with amino compounds such as amino acids or proteins. Its particular physical features make it an extremely attractive substance for industrial applications. Furthermore, this saccharide shows good sweetness like sucrose, and in the food industry, this saccharide is used as a sweetener.

TreT, a Novel Trehalose Glycosyltransferring Synthase of the Hyperthermophilic Archaeon Thermococcus litoralis

“…The formation of free glucose in this reaction is not caused by unspecific degradation of trehalose at the assay temperature because trehalose is stable under the conditions used (not shown). The stability of trehalose at high temperature had been demonstrated previously (21). Trehalose synthesis was also followed using HPLC.…”

Trehalose and Abiotic Stress in Biological Systems

“…These strains retain their fermentative ability and bread leavening activity up to six weeks of frozen storage, maintaining their ability to produce good quality bread following freezing (Hino et al, 1987). As trehalose had been found to be able to suppress fatty acid degradation from heat and also from free radical oxidation (Higashiyama, 2002), it is effective in suppressing the formation of unpleasant odors associated with cooking fish (Ohtake & Wang, 2011).…”

“…Trehalose has been found to suppress the unpleasant odors emitted by human skin by up to 70%, which makes is a very good candidate for use in facial and body creams and body deodorants (Higashiyama, 2002). In addition, trehalose incorporated in cosmetic products may enhance their shelf life and mask the odor of active ingredients and their degradation products, due to its antioxidation properties (Ohtake & Wang, 2011).…”

Effect of trehalose on protein structure

“…With the development of an enzyme-based method (from Arthrobacter sp. Q36) for trehalose synthesis, 20 the use is expected to increase. US Food and Drug Administration granted generally recognized as safe status to the disaccharide in 2000, which will certainly increase the scope of the areas where this disaccharide is being used.…”