Mushroom sugar, also called mycose, a disaccharide of glucose.
A disaccharide (simple sugar) that is naturally synthesized (i.e., “manufactured”) by many plants and animals in response to the stresses of freezing, heating, or drying. That is because trehalose protects certain proteins (needed for life) and prevents loss of crucial volatile (i.e., easily evaporated) compounds from organisms during those stressful (e.g., dry, frozen, or hot) conditions. Trehalose also provides a source of quick energy after the stressful conditions have passed. That is why dried baker’s yeast (which contains up to 20% trehalose by weight) can be stored in its dry state for many years, yet quickly leavens bread dough within minutes of being rehydrated (i.e., rewetted). Trehalose accomplishes this protection by forming a non-hygroscopic “glass” on the surfaces of cells and large molecules. It immobilizes and stabilizes large molecules (e.g., proteins), but still allows water to diffuse out so complete drying can occur. Thus, trehalose holds potential as a food additive to keep proteins (e.g., eggs) fresh in the dried form. In 1991, the UK approved trehalose for use in food. Trehalose hydrolyzes (e.g., during digestion) into two molecules of glucose.
Trehalose is a disaccharide composed of two glucose molecules bound via the number 1 carbon of the two glucose units. Trehalose is not found in high quantities in the diet but has been detected in foods such as mushrooms, honey, shrimp, lobster, and foods made with yeasts. One study has determined that feeding trehalose 45 minutes prior to cycling exercise produces a lower glycemic and insulinemic response in comparison to glucose. However, no difference in cycling performance was detected in that study.
A disaccharide containing two linked glucose molecules. It is less sweet than sucrose, but can be used as a source of glucose.