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Trimethylamine N-oxide (TMAO) is an organic compound with the formula (CH 3) 3 NO. It is in the class of amine oxides. Although the anhydrous compound is known, trimethylamine N-oxide is usually encountered as the dihydrate. Both the anhydrous and hydrated materials are white, water-soluble solids.
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Trimethylamine enters the body via the consumption of certain foods and supplements: [citation needed] When food is consumed that contains TMA and/or TMAO (predominately seafood; saltwater fish, shellfish, seaweed and kelp). TMAO is converted by bacteria in the lower gastrointestinal tract (gut) into TMA.
FMO3 is the primary enzyme in humans which catalyzes the N-oxidation of trimethylamine into trimethylamine N-oxide; [8] [10] FMO1 also does this, but to a much lesser extent than FMO3. [ 13 ] [ 14 ] Genetic deficiencies of the FMO3 enzyme cause primary trimethylaminuria , also known as "fish odor syndrome".
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Trimethylamine N-oxide reductase has the EC number 1.7.2.3, and these components refer to the following enzyme classifications: EC 1 enzymes are oxidoreductase enzymes, where an oxidation reduction reaction occurs, and the substrate being oxidized is either an oxygen or hydrogen donor
Trimethylamine is a full agonist of human TAAR5, [13] [14] [15] a trace amine-associated receptor that is expressed in the olfactory epithelium and functions as an olfactory receptor for tertiary amines. [15] [16] One or more additional odorant receptors appear to be involved in trimethylamine olfaction in humans as well. [16]