Trehalosemonophosphoric ester isolated from the products of fermentation of sugars with dried yeast

Abstract

SINCE the original work of Harden and Young on the function of phosphates in alcoholic fermentation, the idea that the formation of phosphoric esters may be an essential stage not only in the biochemical degradation of hexoses but also in the condensation of these sugars to the polysaccharides has taken firm hold of biochemical imagination. The experimental evidence, which consists in (a) the stimulating effect of phosphates on certain processes involving carbohydrates in living tissues or tissue extracts, (b) the occurrence of phosphoric esters among the reaction products, is admittedly insufficient to prove such a general conception, but this remains a stimulating basis for