The Biotechnological Potential of Mushroom Tyrosinases

Rodrigo Otávio de Faria1, Vivian Rotuno Moure1, Maria Angela Lopes de Almeida Amazonas2, Nadia Krieger3 and David Alexander Mitchell1*

Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Cx. P. 19046, Centro Politécnico, Curitiba 81531-990, Paraná, Brazil

2Centro Nacional de Pesquisa de Florestas, Empresa Brasileira de Pesquisa Agropecuária – Embrapa Florestas, Cx. P. 319, Colombo 83411-000, Paraná, Brazil
3Departamento de Química, Universidade Federal do Paraná, Cx. P. 19081, Centro Politécnico, Curitiba 81531-990, Paraná, Brazil

Article history:

Received May 15, 2007
Accepted June 22, 2007

Key words:

mushroom tyrosinase, Agaricus bisporus, biosensors, cross-linked biopolymers, phenol removal, submerged culture


Over the last decade there has been a significant interest in developing biotechnological applications of tyrosinases. These applications include the production of L-DOPA (3,4-dihydroxyphenyl-L-alanine) from L-tyrosine, the production of cross-linked protein networks for use as novel food additives and the detection of phenolic compounds in wastewater or their removal from it. Much of the research into these applications has involved mushroom tyrosinases. We review the potential biotechnological applications of mushroom tyrosinases and evaluate the state of knowledge about their production, recovery and immobilization. We conclude that much more research is necessary in these areas if mushroom tyrosinases are to fulfill their biotechnological potential.


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