Trehalose + water fragile system: properties and glass transition

Elias, Mady; Elias, A. M.

doi:10.1016/s0167-7322(99)00094-x

Cited by 48 publications

(32 citation statements)

References 22 publications

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“…Although trehalose lacks internal hydrogen bonds, at very high concentrations, the two glucose rings fold over, forming intermolecular hydrogen bonds. 71,72,73 Ultrasonic studies support this hypothesis since the compressibility of trehalose solutions strongly depends on concentration. 72 As water is added, unfolding occurs, making hydrogen bonding sites available for water molecules.…”

Section: Solution Propertiesmentioning

confidence: 87%

Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

614

576

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Trehalose is a ubiquitous molecule that occurs in lower and higher life forms but not in mammals. Till about 40 years ago, trehalose was visualized as a storage molecule, aiding the release of glucose for carrying out cellular functions. This perception has now changed dramatically. The role of trehalose has expanded, and this molecule has now been implicated in a variety of situations. Trehalose is synthesized as a stress-responsive factor when cells are exposed to environmental stresses like heat, cold, oxidation, desiccation, and so forth. When unicellular organisms are exposed to stress, they adapt by synthesizing huge amounts of trehalose, which helps them in retaining cellular integrity. This is thought to occur by prevention of denaturation of proteins by trehalose, which would otherwise degrade under stress. This explanation may be rational, since recently, trehalose has been shown to slow down the rate of polyglutamine-mediated protein aggregation and the resultant pathogenesis by stabilizing an aggregation-prone model protein. In recent years, trehalose has also proved useful in the cryopreservation of sperm and stem cells and in the development of a highly reliable organ preservation solution. This review aims to highlight the changing perception of the role of trehalose over the last 10 years and to propose common mechanisms that may be involved in all the myriad ways in which trehalose stabilizes protein structures. These will take into account the structure of trehalose molecule and its interactions with its environment, and the explanations will focus on the role of trehalose in preventing protein denaturation.

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Section: Solution Propertiesmentioning

confidence: 87%

Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

614

576

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“…The cubic η-C relationship was proposed by Elias & Elias (1999). Recently, Longinotti & Corti (2008) summarized that the specific viscosity (η/η w , where η w is the viscosity of pure water at the same T (PROPATH, 1990)) related exponentially to molar concentration c (mol/kg).…”

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofmentioning

confidence: 99%

“…These results show that the relation between η and C is fitted by both models within the experimental conditions. (Matsuoka et al, 2002), open inverted triangles (Magazù et al, 1999), ×-marks (Elias & Elias, 1999), and +-marks (Rampp et al, 2000). (Reprinted from Uchida et al, 2009, with permission from Elsevier.…”

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofmentioning

confidence: 99%

“…In Figure 7, several reported viscosities measured using the conventional techniques are presented simultaneously. Most of the bulk viscosities of disaccharide solutions were measured by mechanical viscometers: the Ubbelohde viscometer (Magazù et al, 1999;Elieas & Elias, 1999;Branca et al, 2001), the Marion-Krieger Sisco capillary viscometer (Matsuoka et al, 2002), or the rotational viscometer (Nagasawa et al, 2003). The selected literature data plotted in Figure 7 were measured in a temperature range of 293.2-313.2 K. Viscosities of other disaccharide solutions, sucrose (η suc ) and maltose (η mal ), were found to be similar to that of η treha at a given concentration within the experimental uncertainties (shown in Figure 7).…”

Section: Freezing Properties Of Disaccharide Solutions: Inhibition Ofmentioning

confidence: 99%

See 1 more Smart Citation

Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Uchida¹,

Takeya²,

Nagayama³

et al. 2012

Crystallization and Materials Science of Modern Artificial and Natural Crystals

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“…Only data reported numerically in the literature were included in these figures, and all of them were obtained from DSC. In the case of sucrose, the difference between T g obtained from midpoint [7,[116][117][118][119][120][121] and onset * [85,86,[122][123][124][125]] is significant, while for trehalose the range of composition for the data obtained from midpoint [7,92,123,126] and onset [7,118,121,[127][128][129][130] do not overlap and a common fit was possible all over the range of compositions. The T g2 values for both pure saccharides are (341 ± 7) K (onset) and (346 ± 6) K (midpoint) for sucrose, and (389 ± 3) K (onset and midpoint) for trehalose.…”

Section: Glass Transition Predictions Of Saccharide Aqueous Solutionsmentioning

confidence: 99%

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

Corti

Angell

Auffret

et al. 2010

Pure and Applied Chemistry

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This paper describes the main thermodynamic concepts related to the construction of supplemented phase (or state) diagrams (SPDs) for aqueous solutions containing vitrifying agents used in the cryo-and dehydro-preservation of natural (foods, seeds, etc.) and synthetic (pharmaceuticals) products. It also reviews the empirical and theoretical equations employed to predict equilibrium transitions (ice freezing, solute solubility) and non-equilibrium transitions (glass transition and the extrapolated freezing curve). The comparison with experimental results is restricted to carbohydrate aqueous solutions, because these are the most widely used cryoprotectant agents. The paper identifies the best standard procedure to determine the glass transition curve over the entire water-content scale, and how to determine the temperature and concentration of the maximally freeze-concentrated solution.

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Trehalose + water fragile system: properties and glass transition

Cited by 48 publications

References 22 publications

Effect of trehalose on protein structure

Effect of trehalose on protein structure

Freezing Properties of Disaccharide Solutions: Inhibition of Hexagonal Ice Crystal Growth and Formation of Cubic Ice

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

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