Anhydrobiosis in nematodes: Inhibition of the browning reaction of reducing sugars with dry proteins

Abstract

Abstract Decay of primary amines associated with proteins of anhydrobiotic and lyophilized, fresh nematodes (Aphelenchus avenae) occurs more readily in the lyophilized, fresh worms than in the anhydrobiotic ones. Addition of glucose accelerates the rate of decay, while addition of trehalose along with the glucose inhibits the effect of the glucose. Similar results were obtained with bovine serum albumin stored in the presence of glucose, glucose and rehalose, or trehalose. The data are interpreted to mean that not only does trehalose not participate in a browning reaction with dry proteins, but that it also inhibits browning reactions between dry proteins and reducing sugars.