Tyramine

Description

A decarboxylation product of tyrosine found in various fermentation products, including cheeses and some wines. It causes sympathomimetic effects by acting as an indirect agonist, causing the release of endogenous catecholamines. Because it is metabolized principally by monoamine oxidase, patients taking monoamine oxidase inhibitors may have a hypertensive crisis if they ingest foods containing significant amounts of tyramine.

Description

Tyramine is a poisonous alkaloid found in the holiday plant mistletoe. While it is useful in some medicinal applications, the berries of the mistletoe plant contain poisonous amounts of tyramine. Be sure to mind children and pets while enjoying the holiday season.

Chemical properties

white to light beige solid

Chemical properties

Colorless to yellow solid; sweet meaty aroma.

Occurrence

Reported found in sauerkraut and soy sauce.

The Uses of Tyramine

tyramine is uses as pharmaceutical intermediates.

The Uses of Tyramine

Clinical studies indicate that tyramine has skin-lightening capacities.

Definition

ChEBI: A primary amino compound obtained by formal decarboxylation of the amino acid tyrosine.

Aroma threshold values

Medium strength odor, meaty type; recommend smelling in a 5.00% solution or less.

Taste threshold values

Mild, sweet, vegetative phenolic taste at 100 ppm in water.

Synthesis

Tyramine, 4-(2-aminoethyl)phenol (11.2.1), can be synthesized in various ways, in particular by the decarboxylation of tyrosine [46¨C48]. It is also isolated from the tissues of livestock.

Purification Methods

Crystallise tyramine from *benzene or EtOH. [Beilstein 13 IV 1788.]