Dictionary:
ty·ros·i·nase (tī-rŏs'ə-nās', -nāz') ![]() |
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| Food and Nutrition: tyrosinase |
Enzyme that oxidizes the amino acid tyrosine and other phenolic compounds to form brown and black pigments (melanin). Present in some fruits and vegetables, e.g. potato and apple, and is responsible for the dark colour produced when cut raw food or juice is exposed to air.
| Veterinary Dictionary: tyrosinase |
An enzyme important in the production of melanin from tyrosine. Deficiency has been reported in Chow Chows where it is transient and is associated with hypopigmentation of the oral mucosa and hair.
| Wikipedia: Tyrosinase |
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Tyrosinase (monophenol monooxygenase) (EC 1.14.18.1; CAS number: 9002-10-2) is an enzyme that catalyses the oxidation of phenols (such as tyrosine) and is widespread in plants and animals. Tyrosinase is a copper-containing enzyme present in plant and animal tissues that catalyzes the production of melanin and other pigments from tyrosine by oxidation, as in the blackening of a peeled or sliced potato exposed to air.
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A mutation in the tyrosinase gene resulting in impaired tyrosinase production results in type I oculocutaneous albinism, a hereditary disease that one in every 17,000 person has in the United States.
Tyrosinase carries out the oxidation of phenols such as tyrosine and dopamine using dioxygen (O2). In the presence of catechol, benzoquinone is formed (see reaction below). Hydrogens removed from catechol combine with oxygen to form water.
The substrate specificity become dramatically restricted in mammalian tyrosinase which utilizes only L-form of tyrosine or DOPA as substrates, and has restricted requirement for L-DOPA as cofactor.[1]
Tyrosinases have been isolated and studied from a wide variety of plant, animal and fungi species. Tyrosinases from different species are diverse in terms of their structural properties, tissue distribution and cellular location.[2] It has been suggested that there is no common tyrosinase protein structure occurring across all species.[3] The enzymes found in plant, animal and fungi tissue frequently differ with respect to their primary structure, size, glycosylation pattern and activation characteristics. However, all tyrosinases have in common a binuclear type 3 copper centre within their active site. Here two copper atoms are each coordinated with three histidine residues.
Human tyrosinase is a single membrane spanning transmembrane protein.[4] In humans, tyrosinase is sorted into melanosomes[5] and the catalytically active domain of the protein resides within melanosomes. Only a small enzymatically non-essential part of the protein extends into the cytoplasm of the melanocyte.
The two copper atoms within the active site of tyrosinase enzymes interact with dioxygen to form a highly reactive chemical intermediate that then oxidizes the substrate. The activity of tyrosinase is similar to catechol oxidase, a related class of copper oxidase. Tyrosinases and catechol oxidases are collectively termed polyphenol oxidases.
The gene for Tyrosinase is regulated by the Microphthalmia-associated transcription factor[7][8].
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![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
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