Trehalose
The trehalose is a Disaccharide natural not-reducer composed of two molecules of Glucose S connected between them by a connection α, α-1,1 particularly stable. One naturally finds it in certain plants and mushrooms and also in the Hémolymphe of much of insects. It is thought that this molecule would be implied in the capacity that would have certain plants like certain animals to resist prolonged periods of dessication (or Xérobiose) such as for example at some Bryophyte S: It is thought that this sugar forms a phase of freezing while the cells are dehydrated, which prevents the rupture of the organoids of the cell. The rehydration allows a normal cellular renewal of activity then, indeed the damage which normally follows a cycle of dehydration/rehydration, are generally mortals for the cell.
Trehalose also found an application commercial like sweetening substance in the food.
Trehalose is manufactured starting from starch by an enzymatic process patented by the Japanese company Hayashibara (Okayama, Japan).
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