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Updated: Jun 14, 2026

Rapid One-step Enzymatic Synthesis and All-aqueous Purification of Trehalose Analogues
Published on: February 17, 2017
Water and trehalose: how much do they interact with each other?
S E Pagnotta1, S E McLain, A K Soper
1Centro de Fisica de Materiales (CSIC-UPV/EHU) MPC, 20008 Donostia-San Sebastian, Spain, School of Health and Biomedical Sciences, King's College London, London SE1 9NH, UK.
Trehalose, a sugar known for protecting organisms in extreme conditions, actually causes minimal changes to water structure and forms fewer hydrogen bonds than previously thought. This finding challenges existing hypotheses about its bioprotective mechanisms.
Area of Science:
- Biophysics
- Structural Biology
- Biochemistry
Background:
- Organisms exhibit cryptobiosis to survive extreme environments like dehydration and low temperatures.
- Sugars, particularly trehalose, are recognized as effective bioprotectants.
- The protective role of trehalose is hypothesized to stem from significant alterations in water structure within its hydration shell.
Purpose of the Study:
- To investigate the structural impact of trehalose solvation on water molecules.
- To test the prevailing hypothesis regarding trehalose's mechanism of action in bioprotection.
- To quantify the hydrogen bonding interactions between trehalose and water.
Main Methods:
- Utilizing advanced neutron diffraction experiments.
- Employing Empirical Potential Structure Refinement (EPSR) simulations.
- Analyzing the hydration shell structure around trehalose molecules.
Main Results:
- Trehalose solvation induces only minor modifications to the overall water structure.
- The number of water molecules forming hydrogen bonds with trehalose is surprisingly limited.
- The study provides direct experimental evidence challenging existing theories.
Conclusions:
- The protective efficacy of trehalose may not be solely dependent on extensive water structure modification.
- Further research is needed to fully elucidate the bioprotective mechanisms of trehalose.
- These findings offer new insights into the interaction of sugars with water in biological contexts.
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