Figure 1. A simple model of trehalose-mediated membrane protection during desiccation. In the hydrated state, phospholipid head groups interact with water. This interaction keeps the membrane in the liquid crystalline phase. During desiccation in the presence of trehalose, the hydration effect of water is compensated by the presence of sugar, thus preserving the lipid order; therefore, the membrane stays intact upon rehydration. However, without trehalose, desiccation leads to phospholipid packing heterogeneity and reduced acyl chain density, thereby destabilizing the membrane and resulting in damage to the membrane upon influx of water. Schematic representation only; items not drawn to scale.