Trehalose

Trehalose is a naturally occurring non-reducing disaccharide that first gained attention for its presence in a number of organisms that can survive extended periods of inanimation. The unique characteristics of trehalose have since lead to its use in a wide array of applications in fields from molecular biology, to pharmacology, to food.

Particularly significant is the stabilizing effect trehalose has on proteins, cells and other biological materials. Long established as a universal stabilizer of protein, trehalose helps maintain high enzyme activity while protecting against damage by stresses such as heat.

Trehalose is also recognised as a potent enhancer for DNA/RNA amplification technologies, including NASBA and PCR, and can stimulate activity of certain enzymes at higher temperatures.

Derived from natural plant extract, trehalose is available in dihydrate powder or 1M solution.