Trehalose has been reported to be the most effective sugar for stabilizing proteins against damage caused by desiccation or freezing and maintain food flavor. It is reported that all kinds of implemental enzymes, probe, substrate, antibody and biology reagents which are used in molecular biology can be keep in trehalose to save expensive cost spent in freezing storage. Trehalose stabilizes partially unfolded protein molecules and inhibit protein aggregation. Trehalose has been demonstrated to decrease lysosomal amyloid precursor protein (APP).
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