[
UK
/lˈuːsiːn/
]
NOUN
- a white crystalline amino acid occurring in proteins that is essential for nutrition; obtained by the hydrolysis of most dietary proteins
How To Use leucine In A Sentence
- The important feature of this closed state model is that the side chains of leucines of the Equatorial ring do not occlude the pore completely.
- William Frey II, a biochemist at the St Paul-Ramsey Medical Center in Minneapolis, found that tears aren't just salt water; they contain leucine enkephalin, an endorphin that modulates pain, and hormones such as prolactin and adrenocorticotropic hormone, released at times of stress. Brooke Siler: Stress Relief: Why Crying Supports Emotional Wellness
- FOS is one of the leucine zipper proteins that can dimerize with proteins of the JUN family, thereby forming the transcription factor complex AP-1. PLoS ONE Alerts: New Articles
- The aspartate can be used as a precursor for the synthesis of other amino acids such as asparagine, threonine, isoleucine, leucine, valine, lysine, and methionine.
- Amaranth protein, itself, is low in the amino acid leucine, which is not a serious limitation because leucine is found in excess in most common grains. 4 Grain Amaranths
- Relative to other protein sources, whey has a high concentration of branched-chain amino acids - leucine, isoleucine, and valine.
- To prove these findings conclusively the scientists used an elegant trick: The methionine molecules were replaced with isosteric, chemically stable, non-oxidizable analogs, i.e. with the more hydrophobic norleucine (simulates non-oxidized methionine) and the highly hydrophilic methoxinine (simulates oxidized methionine). Innovations-report
- In contrast to valine, the long flexible side chains of leucine or methionine would make better probes of helix-helix interfaces due to the significant differences between free and restricted line shapes.
- Key essential amino acids are valine, leucine, isoleucine, tryptophan and methionine.
- Branched-chain amino acids are composed of leucine, isoleucine and valine, three of 18 amino acids that make up a complete protein.