Dglucose11Dglucose

D-glucose11D-glucose refers to a disaccharide consisting of two D-glucose units linked by a glycosidic bond between the anomeric carbons (C1) of each unit, forming a 1→1 linkage. The compound is commonly known as trehalose, with the systematic name α-D-glucopyranosyl-(1→1)-α-D-glucopyranose. This structure makes it a non-reducing sugar since both anomeric carbons are involved in the bond.

Chemically, trehalose comprises two glucopyranose rings in the alpha configuration connected by an α(1→1) glycosidic bond. Its molecular formula is C12H22O11, and its molecular weight is about 342.30 g/mol. Trehalose is highly soluble in water and is noted for its chemical and thermal stability relative to many other disaccharides.

Trehalose occurs naturally in a variety of organisms, including fungi, yeast, plants, bacteria, and some invertebrates, where it serves as an energy reserve and as an osmoprotectant that helps organisms cope with desiccation, heat, and other stress. It is synthesized in cells via the trehalose-6-phosphate pathway, involving trehalose-6-phosphate synthase and trehalose-6-phosphate phosphatase.

Uses and applications of trehalose are diverse. In the food industry it acts as a sweetener, humectant, and texture stabilizer. In biotechnology and medicine it is employed as a stabilizer and cryoprotectant for proteins, vaccines, and cells, helping preserve structure during freezing and drying processes.

Safety and regulation: trehalose is generally recognized as safe (GRAS) for use in foods in many jurisdictions. Some individuals with trehalase deficiency or certain gastrointestinal conditions may experience symptoms after ingestion, and like all sugars, it can affect blood glucose levels when consumed in excess.