2004
DOI: 10.1016/j.physb.2004.03.098
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Comparative study of structural properties of trehalose water solutions by neutron diffraction, synchrotron radiation and simulation

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Cited by 13 publications
(13 citation statements)
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“…As far as the hydrated samples are concerned, in the present work we address the attention to the OH stretching band, which interests the frequency range of 2700-3900 cm −1 . In particular, the FTIR spectra are observed as a function of time ( Figure 5), and then deconvoluted into Gaussian components; finally, their time dependence is discussed [49][50][51][52][53][54][55][56][57]. For a comparison, the spectral profiles were normalized.…”
Section: Analysis and Discussionmentioning
confidence: 99%
“…As far as the hydrated samples are concerned, in the present work we address the attention to the OH stretching band, which interests the frequency range of 2700-3900 cm −1 . In particular, the FTIR spectra are observed as a function of time ( Figure 5), and then deconvoluted into Gaussian components; finally, their time dependence is discussed [49][50][51][52][53][54][55][56][57]. For a comparison, the spectral profiles were normalized.…”
Section: Analysis and Discussionmentioning
confidence: 99%
“…In the presence of trehalose water molecules are arranged in a particular configuration, which avoids ice formation, so preserving biomolecules from damage due to freezing and cooling. Addition of trehalose, in respect to maltose and especially sucrose, completely destroys the tetrahedral intermolecular network of water, which by lowering the temperature would give rise to ice (Wang & Haymet, 1998;Magazù et al, 2005;Magazù et al, 2008;Cesaro et al, 2004;Magazù et al, 2007;Uchida et al, 2007;Magazù et al, 2012). Also, the study of the dynamical properties of trehalose water mixtures has shown that the diffusion of water is strongly affected by trehalose and that trehalose and water form a unique entity, creating a rigid environment where biomolecules can be protected and which have superior structural resistance to thermal stress (Magazù et al, 2012).…”
Section: Tablementioning
confidence: 99%
“…Maltose and trehalose are less sweet than the sucrose and previous studies have shown a positive effect of these sugars on the preservation of compounds such as polyphenols. In addition, it has been proven that sugars are behaving differently at low temperature and that behavior is related to the structure of the disaccharides (Wang & Haymet, 1998;Magazù, Migliardo, & RamirezCuesta, 2005;Magazù, Migliardo, & Telling, 2008;Cesaro, Magazù, Migliardo, Sussich, & Vadal a, 2004;Magazù, Migliardo, & RamirezCuesta, 2007;Uchida, Nagayama, Shibayama, & Gohara, 2007;Magazù, Migliardo, Gonzalez, Mondelli, Parker, & Vertessy 2012). Chosen disaccharides are isomers and were used for preparation of the freeze-dried sour cherry puree to investigate their influence on phenolic compounds and antioxidant potential.…”
Section: Introductionmentioning
confidence: 99%
“…From the molecular point of view, the manifold aspects of the bioprotective function of trehalose, which can explain its ubiquity, have been investigated in deep detail by using complementary spectroscopic techniques covering very wide space and time ranges [ 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ]. The whole body of the collected data pointed out the fundamental role played by the interaction of trehalose with water.…”
Section: Bioprotection Mechanisms and Extreme Conditionsmentioning
confidence: 99%