title: Characterization of the hydrogen-bond network of water around sucrose and trehalose: Microwave and terahertz spectroscopic study.
abstract: Modification of the water hydrogen bond network imposed by disaccharides is known to serve as a bioprotective agent in living organisms, though its comprehensive understanding is still yet to be reached. In this study, aiming to characterize the dynamical slowing down and destructuring effect of disaccharides, we performed broadband dielectric spectroscopy, ranging from 0.5 GHz to 12 THz, of sucrose and trehalose aqueous solutions. The destructuring effect was examined in two ways (the hydrogen bond fragmentation and disordering) and our result showed that both sucrose and trehalose exhibit an obvious destructuring effect with a similar strength, by fragmenting hydrogen bonds and distorting the tetrahedral-like structure of water. This observation strongly supports a chaotropic (structure-breaking) aspect of disaccharides on the water structure. At the same time, hydration water was found to exhibit slower dynamics and a greater reorientational cooperativity than bulk water because of the strengthened hydrogen bonds. These results lead to the conclusion that strong disaccharide-water hydrogen bonds structurally incompatible with native water-water bonds lead to the rigid but destructured hydrogen bond network around disaccharides. Another important finding in this study is that the greater dynamical slowing down of trehalose was found compared with that of sucrose, at variance with the destructuring effect where no solute dependent difference was observed. This discovery suggests that the exceptionally greater bioprotective impact especially of trehalose among disaccharides is mainly associated with the dynamical slowing down (rather than the destructuring effect).
authors.affiliation: Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Keiichiro
authors.initials: K
authors.lastname: Shiraga
authors.affiliation: Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Aya
authors.initials: A
authors.lastname: Adachi
authors.affiliation: NTT Device Technology Labs, NTT Corporation, Morinosato Wakamiya, Atsugi-shi, Kanagawa 243-0198, Japan.
authors.forename: Masahito
authors.initials: M
authors.lastname: Nakamura
authors.affiliation: NTT Device Technology Labs, NTT Corporation, Morinosato Wakamiya, Atsugi-shi, Kanagawa 243-0198, Japan.
authors.forename: Takuro
authors.initials: T
authors.lastname: Tajima
authors.affiliation: NTT Device Technology Labs, NTT Corporation, Morinosato Wakamiya, Atsugi-shi, Kanagawa 243-0198, Japan.
authors.forename: Katsuhiro
authors.initials: K
authors.lastname: Ajito
authors.affiliation: Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Yuichi
authors.initials: Y
authors.lastname: Ogawa
mesh_terms: D006860:Hydrogen Bonding; D008872:Microwaves; D013395:Sucrose / Q000737:chemistry*; D055068:Terahertz Spectroscopy; D014199:Trehalose / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D014867:Water; D013395:Sucrose; D014199:Trehalose