Research Topic: tyrosinase

Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples

This review discusses specialized sensors that can quickly measure the total amount of beneficial plant compounds (phenolics) in foods like tea, wine, coffee, and fruits. These biosensors use enzymes from mushrooms and other sources to detect phenolic compounds more efficiently than traditional methods. The sensors can be made more effective by using tiny materials called nanomaterials, which improve how well they work and how long they last.

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Mechanistic Insights into Tyrosinase-Catalyzed Metabolism of Hydroquinone: Implications for the Etiology of Exogenous Ochronosis and Cytotoxicity to Melanocytes

Hydroquinone is a common ingredient in skin-lightening products that works through enzyme-mediated chemical reactions. This research revealed how an enzyme called tyrosinase processes hydroquinone through different chemical pathways, ultimately producing melanin-like compounds. The study found that long-term hydroquinone use may cause a darkening side effect called exogenous ochronosis through continued enzyme activity, and identified a new chemical marker to track this process.

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