| 释义 |
amylin, n.|ˈæmɪlɪn|
[f. amylo- + -in1.]
1. Chem. The water-insoluble fraction of starch, which forms the outer layer of starch granules (cf. amidin n. 1); amylopectin. Now rare.
1838T. Thomson Chem. Org. Bodies v. 652 The vesicular portion of the grain, which is insoluble in water, may be distinguished by the name of amylin. [Note] I have..been obliged to employ a new term and I have adopted amylin, from the Greek word αµυλον starch, as sufficiently appropriate. 1887Encyl. Brit. XXII. 420/2 Reserve cells or thesocytes have been described in several sponges as well as amylin and oil-bearing cells. 1924T. B. Robertson Princ. Biochem. (ed. 2) iv. 94 Thus we have Amylin, Lavosin, Cerosin and Secalin, etc., found in grain-seeds, some of which yield glucose on hydrolysis, others fructose.
2. Physiol. A peptide hormone, found as amyloid deposits in the pancreas in certain types of diabetes, which is thought to decrease the rate of glycogen synthesis in mammalian skeletal muscles.
1988Leighton & Cooper in Nature 13 Oct. 632/2 Amylin is a 37-amino-acid peptide which is a major component of islet amyloid and has structural similarity to human calcitonin gene-related peptide-2. 1989Ibid. 16 Mar. 211/1 Leighton and Cooper recently reported a potential physiological function of a newly discovered pancreatic β-cell hormone which they refer to as ‘amylin’. 1990Sci. News 20 Oct. 251/2 To elicit the insulin-blocking effect,..investigators have had to use ‘industrial’ concentrations of amylin—about 1,000 times higher than the tiny amounts..normally circulating in rat or human blood. |