trealosio

Trealosio is the term used in some languages and literature to refer to trehalose, a naturally occurring disaccharide composed of two glucose units linked by an alpha-1,1-glycosidic bond. It is a nonreducing sugar, meaning that it does not participate in Maillard-type reactions with proteins.

Chemical identity: molecular formula C12H22O11; molar mass 342.30 g/mol; IUPAC name alpha-D-glucopyranosyl-(1→1)-alpha-D-glucopyranose; commonly sold as a white, odorless powder; highly soluble in water; sweetness about 45% of sucrose; moderately stable to heat.

Occurrence and biosynthesis: Trealosio occurs in many organisms, especially fungi, yeast, and some edible mushrooms, and accumulates in organisms under stress (desiccation or freezing). It is synthesized via the trehalose-6-phosphate synthase (TPS) and trehalose-6-phosphate phosphatase (TPP) pathway, producing trehalose-6-phosphate and then trehalose; trehalase hydrolyzes trehalose to two glucose molecules. In cells, trealosio supports membrane and protein stability during dehydration, heat, or osmotic stress.

Applications: Trealosio is used as a food additive, humectant, stabilizer, and cryoprotectant in frozen foods, vaccines, and pharmaceutical formulations. It is valued for its protective properties during drying and freezing and is also used in cosmetics and as a stabilizer for enzymes and vaccines. Safety evaluations consider its digestibility and potential effects on the gut microbiome.