Tyrosine
Tyrosine (Tyr or Y[1]) or 4-hydroxyphenylalanine is an amino acid.
| Tyrosine | |
|---|---|
| |
| |
| IUPAC name | (S)-Tyrosine |
| Other names | L-2-Amino-3-(4-hydroxyphenyl)propanoic acid |
| Identifiers | |
| CAS number | |
| PubChem | |
| DrugBank | DB03839 |
| ChEBI | CHEBI:58315 |
| SMILES | N[C@@H](Cc1ccc(O)cc1)C(O)=O |
| Properties | |
| Molecular formula | C9H11NO3 |
| Molar mass | 181.17 g mol-1 |
| Solubility in water | .0453 g/100 mL |
| -105.3·10−6 cm3/mol | |
| Hazards | |
| NFPA 704 |
1
1
0
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| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
Tyrosine is one of the 20 standard amino acids used by cells to make proteins. It is a non-essential amino acid, meaning the body can make it. Its codons are UAC and UAU.
Tyrosine can be synthesized in the body from phenylalanine. It is also found in many high-protein food products such as chicken, turkey, fish, milk, yogurt, cottage cheese, cheese, peanuts, almonds, pumpkin seeds, sesame seeds, soy products, lima beans, avocados, bananas and eggs.[2]
It is called tyrosyl when referred to as a functional group or side chain.[3]
Tyrosine Media
Plant biosynthesis of tyrosine from prephenate.
Conversion of phenylalanine and tyrosine to its biologically important derivatives.
The decomposition of tyrosine to acetoacetate and fumarate. Two dioxygenases are necessary for the decomposition path. The end products can then enter into the citric acid cycle.
Enzymatic oxidation of tyrosine by phenylalanine hydroxylase (top) and non-enyzmatic oxidation by hydroxyl free radicals (middle and bottom).
References
- ↑ "Nomenclature and Symbolism for Amino Acids and Peptides". IUPAC-IUB Joint Commission on Biochemical Nomenclature. 1983. Archived from the original on 9 October 2008. Retrieved 5 March 2018.
- ↑ "Tyrosine". University of Maryland Medical Center. Archived from the original on 2020-04-06. Retrieved 2011-03-17.
- ↑ "Amino Acids - Tyrosine". www.biology.arizona.edu. Retrieved 2018-01-31.