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See also: tréhalose



trehala +‎ -ose

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trehalose (countable and uncountable, plural trehaloses)

  1. (biochemistry) A disaccharide formed from two glucose units; it is an isomer of maltose
    • 1862, William Allen Miller, Elements of chemistry: theoretical and practical, volume 3:
      The most important of these is the common sugar furnished by the sugar cane, hence termed cane sugar, related to which are some others of small importance, viz., trehalose, melezitose, and melitose, represented by the general formula (C12H22O11,xH2O).
    • 2004 January 24, New Scientist, page 14:
      The researchers fed a natural sugar called trehalose to mice genetically engineered to have a severe version of Huntington's disease.
    • 2013, Thomas M. Shinnick, Tuberculosis[1], page 14:
      Major components of the polar lipids are the acylated trehaloses which differ considerably in their acylation patterns to trehalose and in fatty acid content.
    • 2018 January 3, Amina Khan, “A popular sugar additive may have fueled the spread of not one but two superbugs”, in Los Angeles Times:
      Two bacterial strains that have plagued hospitals around the country may have been at least partly fueled by a sugar additive in our food products, scientists say. Trehalose, a sugar that is added to a wide range of food products, could have allowed certain strains of Clostridium difficile to become far more virulent than they were before, a new study finds.