N-Phenylthiourea (Synonyms: 1-Phenyl-2-thiourea, NSC 5779, Phenylthiocarbamide, Phenylthiourea, PTC, PTU)

N-Phenylthiourea is a tyrosinase inhibitor (K_i = 0.21 μM in an enzyme assay using L-DOPA as a substrate) and building block.^1,2 It increases the susceptibility of SK-MEL-188 melanoma cells in melanogenesis-inducing conditions to γ-radiation-induced cytotoxicity when used at a concentration of 0.01 μM.³ N-Phenylthiourea has been used as a precursor in the synthesis of compounds with antibacterial and antifungal activities.² It has also been used as a genetic marker for taste because only some people detect it as a bitter taste.⁴

1.Ryanzanova, A.D., Alekseev, A.A., and Slepneva, I.A.The phenylthiourea is a competitive inhibitor of the enzymatic oxidation of DOPA by phenoloxidaseJ. Enzyme Inhib. Med. Chem.27(1)78-83(2012) 2.Soni, B., Bhandari, A.A., Ranawat, M.S., et al.Synthesis and antimicrobial activity of 2-substituted benzothiazole containing azomethine linkagePharmacophore2(1)24-33(2011) 3.Bro?yna, A.A., VanMiddlesworth, L., and Slominski, A.T.Inhibition of melanogenesis as a radiation sensitizer for melanoma therapyInt. J. Cancer123(6)1448-1456(2008) 4.Drewnowski, A., and Rock, C.L.The influence of genetic taste markers on food acceptanceAm. J. Clin. Nutr.62(3)506-511(1995)