How Do You Spell MYROSIN?

Pronunciation: [mˈa͡ɪɹəsˌɪn] (IPA)

The word "Myrosin" is spelled with the letters m-y-r-o-s-i-n. In IPA phonetic transcription, it is pronounced as /mɪˈrɒsɪn/. The first syllable "my" is pronounced as /mɪ/, the second syllable "ro" as /ˈrɒ/ and the last syllable "sin" as /sɪn/. Myrosin is an enzyme found in plants, particularly in rapeseed and mustard seeds, that plays a role in the plant's defense against predators. Its unique spelling reflects its scientific origin and classification.

MYROSIN Meaning and Definition

1. Myrosin is a type of thioglucosidase enzyme that is found in various plants of the mustard family, such as mustard greens, broccoli, horseradish, and cabbage. It is responsible for catalyzing the breakdown of glucosinolates, a class of compounds found in these plants, into various bioactive products.

   When plant tissues containing glucosinolates are damaged, myrosin is released from intracellular compartments into the cytoplasm, where it interacts with glucosinolates to initiate enzymatic hydrolysis. This reaction results in the formation of several biologically active compounds, including isothiocyanates, nitriles, and epithionitriles, depending on the specific glucosinolate present.

   The breakdown products produced by myrosin have been extensively studied for their potential health benefits, such as their antioxidant, antimicrobial, anticancer, and anti-inflammatory properties, as well as their role in promoting detoxification processes within the body. These compounds have also been shown to possess potent insecticidal properties and play a role in plant defense against pests and pathogens.

   In addition, myrosin and its associated breakdown products are responsible for the characteristic pungent flavor and aroma associated with certain vegetables from the mustard family. This enzyme is highly heat-sensitive, and its activity can be significantly reduced by cooking or processing, which may result in a loss of the beneficial health effects associated with glucosinolates.

2. An enzyme in mustard seed which converts the sinalbin of white mustard into acrinyl sulphocyanide, and the sinigrin of black mustard into allyl isosulphocyanate.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for MYROSIN

• mhyrosin

Etymology of MYROSIN

The word "myrosin" comes from the Greek word "myron", meaning "ointment" or "perfume". It is derived from the Greek word "myron" and the suffix "-in", which is added to form names of chemical substances.