α,β-Trehalose (CAS 585-91-1)

α,β-Trehalose is a non-reducing disaccharide composed of two glucose units joined by an α,β-1,1-glycosidic bond. This unique chemical structure makes trehalose extremely stable and resistant to acid hydrolysis, and it does not readily participate in Maillard reactions, which are typical browning reactions that occur during food processing. In research, trehalose is frequently utilized for its remarkable ability to protect proteins and cellular membranes from damage caused by dehydration and freezing. This protective role is attributed to trehalose′s ability to replace water molecules around macromolecules, thus stabilizing their structures in extreme conditions. Additionally, trehalose is known to stabilize proteins by forming a glass-like matrix in their vicinity when dehydrated, which prevents protein aggregation, a common issue in protein-based formulations. In the field of biotechnology and biochemistry, trehalose is used extensively in the cryopreservation of cells and as a stabilizing agent in the freeze-drying of pharmaceuticals, although the latter uses extend beyond therapeutic purposes. Researchers also explore trehalose′s role in stress response in various organisms, studying how it protects cells against environmental stresses such as desiccation, cold, heat, and osmotic stress, thereby providing insights into cellular defense mechanisms and stress tolerance.