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*

¹Departamento 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

Summary:
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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