C12H22O11 • 2H2O
Soluble in water (100 mg/mL) and hot alcohol
Trehalose is a sugar consisting of 2 glucose molecules. Also known as mycose or tremalose, this sugar is synthesized by some bacteria, fungi, plants and invertebrates as a source of energy as well as to survive freezing and lack of water. It is among the most effective sugars for the stabilization of proteins against damage caused by desiccation or freezing and is noted for its high water-retention capabilities, protecting cells against multiple environmental stressors. It is rarely used as a replacement for conventional sweeteners. It is more commonly used as a cryoprotectant in a variety of cell freezing media. A wide array of implemental enzymes, probes, substrates, antibodies and biology reagents can be kept in trehalose, saving on expensive freezer storage.
D-(+)-Trehalose dihydrate is a non-reducing disaccharide, yielding 2 moles of D-glucose upon acid hydrolysis. It is an inducer of autophagy and has properties allowing it to stabilize partially unfolded proteins and inhibit protein aggregation. Trehalose dihydrate has been demonstrated to decrease lysosomal amyloid precursor protein (APP) and inhibits polyglutamine-mediated protein aggregation both in vivo and in vitro. This sugar is known to accumulate in osmotically-stressed bacterial cultures and protects against the adverse effects of dehydration. Trehalose dihydrate demonstrates a low chemical reactivity, is non-reducing, and has a high affinity for water molecules.
Research or further manufacturing use only, not for food or drug use.