Trehalose

Trehalose consists of two units of glucose linked by α-(1→1) glycosidic bond,then it is a disaccharide. It has the molecular formula C12H22O11 and molar mass 342.30 g/mol.
Structural Formula, drawn in Haworth projection, of trehaloseIt is present in some fungi (Amanita spp.), in particular if young, insects, yeasts and in the Manna (dried exudates obtained from some plant species of the genus Fraxinus, especially from Orniello or ash-tree Manna, Fraxinus ornus).
In Western diet it occurs only in small amounts.

Intestinal digestion

Trehalase (EC 3.2.1.28) is the specific enzyme for trehalose and leads to releasing of the two molecules of glucose that form the disaccharide.

References

Arienti G. “Le basi molecolari della nutrizione”. Seconda edizione. Piccin, 2003

Belitz .H.-D., Grosch W., Schieberle P. “Food Chemistry” 4th ed. Springer, 2009

Bender D.A. “Benders’ Dictionary of Nutrition and Food Technology”. 8th Edition. Woodhead Publishing. Oxford, 2006

Cozzani I. and Dainese E. “Biochimica degli alimenti e della nutrizione”. Piccin Editore, 2006

Mahan LK, Escott-Stump S.: “Krause’s foods, nutrition, and diet therapy” 10th ed. 2000

Mariani Costantini A., Cannella C., Tomassi G. “Fondamenti di nutrizione umana”. Prima edizione. Il Pensiero Scientifico Editore, 1999

Shils M.E., Olson J.A., Shike M., Ross A.C. “Modern nutrition in health and disease” 9th ed., by Lippincott, Williams & Wilkins, 1999

Stipanuk M.H., Caudill M.A. Biochemical, physiological, and molecular aspects of human nutrition. 3rd Edition. Elsevier health sciences, 2013 [Google eBooks]

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