Definition of trehalose in English:

trehalose

nountrɪˈhɑːləʊsˈtriːhələʊstrəˈhäˌlōsˈtrēhəˌlōs

mass nounChemistry

A sugar of the disaccharide class produced by some fungi, yeasts, and similar organisms.
〔化〕海藻糖，茧蜜糖
Example sentencesExamples
- Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films.
- Recent studies have demonstrated a stabilizing effect on various membranes by trehalose, raffinose, sucrose as well as fructo- and gluco-oligosaccharides.
- We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them.
- Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose.
- Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells.

Origin

Mid 19th century: from trehala (from Turkish, denoting a sweet substance derived from insect cocoons) + -ose².

Definition of trehalose in US English:

trehalose

nountrəˈhäˌlōsˈtrēhəˌlōs

Chemistry

A sugar of the disaccharide class produced by some fungi, yeasts, and similar organisms.
〔化〕海藻糖，茧蜜糖
Example sentencesExamples
- We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them.
- Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films.
- Recent studies have demonstrated a stabilizing effect on various membranes by trehalose, raffinose, sucrose as well as fructo- and gluco-oligosaccharides.
- Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells.
- Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose.

Origin

Mid 19th century: from trehala (from Turkish, denoting a sweet substance derived from insect cocoons) + -ose.

单词	trehalose
释义	Definition of trehalose in English: trehalose nountrɪˈhɑːləʊsˈtriːhələʊstrəˈhäˌlōsˈtrēhəˌlōs mass nounChemistry A sugar of the disaccharide class produced by some fungi, yeasts, and similar organisms. 〔化〕海藻糖，茧蜜糖 Example sentencesExamples Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films. Recent studies have demonstrated a stabilizing effect on various membranes by trehalose, raffinose, sucrose as well as fructo- and gluco-oligosaccharides. We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them. Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose. Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells. Origin Mid 19th century: from trehala (from Turkish, denoting a sweet substance derived from insect cocoons) + -ose². Definition of trehalose in US English: trehalose nountrəˈhäˌlōsˈtrēhəˌlōs Chemistry A sugar of the disaccharide class produced by some fungi, yeasts, and similar organisms. 〔化〕海藻糖，茧蜜糖 Example sentencesExamples We have recently shown that films made from a mixture of trehalose and sucrose are stable and transparent, and that proteins retain their structure when incorporated in them. Among them, the most effective in preserving a more native-like structure are the disaccharides sucrose and trehalose in dry films and the polymer dextran in wet films. Recent studies have demonstrated a stabilizing effect on various membranes by trehalose, raffinose, sucrose as well as fructo- and gluco-oligosaccharides. Over the past three decades we and others have established that disaccharides such as trehalose and sucrose are almost certainly involved in stabilizing the dry cells. Remarkably, this ability appears to stem from a small number of common mechanisms involving accumulation of two disaccharides, trehalose and sucrose. Origin Mid 19th century: from trehala (from Turkish, denoting a sweet substance derived from insect cocoons) + -ose.
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