alaninen.

Brit.

/ˈaləniːn/, U.S.

/ˌæləˈnin/

Forms: 1800s– alanin, 1800s– alanine.

Origin: A borrowing from German. Etymon: German Alanin.

Etymology: < German Alanin (A. Strecker & R. G. Marchand 1850, in Jrnl. f. praktische Chem. 50 57) < al- (in Aldehyd aldehyde n., the compound having been made by reaction of acetaldehyde (ethanal) with ammonia and hydrocyanic acid) + -in -ine suffix¹, with insertion of -an- apparently for euphony. Compare French alanine (1850 in the paper cited above). N.E.D. (1884) gives the pronunciation as (æ·lănəin) /ˈælənaɪn/.

Biochemistry.

a. A hydrophobic amino acid which is a constituent of most proteins (more fully α-alanine). Also as a count noun: a residue of this compound as a constituent of a peptide or protein.Alanine is 2-aminopropanoic acid, CH₃CH(NH₂)COOH. It has two optical isomers, of which the l-form is found in proteins, and the d-form in bacterial cell walls.

ΘΚΠ

the world > matter > chemistry > organic chemistry > organic compounds > [noun] > amino acids

alanine1850

serine1870

amino-acid1887

histidine1896

canavanine1932

Glu1937

Gly1937

Ala1945

Asp1945

alliin1947

Asn1957

Asx1957

Glx1958

Gln1961

1850 tr. A. Strecker in Chem. Gaz. 8 248 On evaporation, beautiful rhombic prisms of the new body, which I propose to call alanine, separate.

1863 H. Watts Dict. Chem. I. 63 Alanine crystallises..in colourless needles having the form of oblique rhombic prisms united in tufts. The aqueous solution has a sweet taste.

1880 H. E. Armstrong & C. E. Groves Miller's Elements Chem. (ed. 5) III. x. 868 α-Alanine..crystallizes in colourless rhombic prisms very soluble in water; it has a sweet taste, and apparently is without action on vegetable colours.

1915 H. C. Sherman Chem. Food & Nutrition iv. 108 Alanin, one of the prominent cleavage products of protein, yields by hydrolysis lactic acid and ammonia.

1954 A. H. T. Robb-Smith in H. W. Florey Lect. Gen. Pathol. xxx. 558 The nature of elastica is at the present time somewhat obscure. Chemically it is a polypeptide with a high content of glycine, alanine and valine.

1968 C. P. Read in M. Florkin & B. T. Scheer Chem. Zool. II. iii. iii. 348 The data suggested that the formation of α-alanine and succinate involve carbon dioxide fixation.

1976 Compar. Biochem. & Physiol. B. 55 447/1 Alanine is thought to function as a carbon sink in amino acid metabolism.

1991 G. W. Patterson & W. D. Nes Physiol. & Biochem. Sterols i. 18 The protein consists of 121 amino acids with a serine at the N-terminus and an alanine at the C-terminus.

2008 Times (Nexis) 21 Apr. 20 The team identifies a series of metabolites linked to high blood pressure, such as the amino acid alanine.

b. β-alanine n. a β-amino acid which occurs naturally as a component of certain peptides and of pantothenic acid.Systematic name: 3-aminopropanoic acid; CH₂(NH₂)CH₂COOH.

ΚΠ

1880 H. E. Armstrong & C. E. Groves Miller's Elements Chem. (ed. 5) III. x. 868 β-Alanine..crystallizes in tufts of rhombic prisms, and exhibits the closest resemblance in its properties to glycine.

1945 Ann. Missouri Bot. Garden 32 126 Another gene is known which apparently controls the synthesis of pantothenic acid from its components, β-alanine and pantoyl-lactone.

2004 New Scientist 8 May 39/3 The chemical messenger beta-alanine, which prevents breakdown of GABA and activates one class of GABA receptor.

2. In plural. Amino acids collectively (see amino-acid n. at amino- comb. form 2). Now disused.

ΚΠ

1877 H. Watts Fownes's Man. Elem. Chem. 381 These amic acids..form saline compounds both with acids and with bases, the basic character, however, predominating. Hence, they are often designated by names ending in -ine, the ordinary termination for organic bases, glycollamic acid being designated as glycocine, lactamic acid as alanine, leucamic acid as leucine, etc. They are also designated, as a group, by the name Alanines.

1886 Lancet 3 Apr. 627/1 From these cyanalcohols the corresponding amido-acids or alanines may be obtained.

1916 P. E. Spielman tr. V. von Richter Org. Chem. I. 381 They [sc. the amino- or amido-fatty acids] have received the name alanines or glycocolls from their most important representatives.

This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	alanine
释义	alaninen. Brit. /ˈaləniːn/, U.S. /ˌæləˈnin/ Forms: 1800s– alanin, 1800s– alanine. Origin: A borrowing from German. Etymon: German Alanin. Etymology: < German Alanin (A. Strecker & R. G. Marchand 1850, in Jrnl. f. praktische Chem. 50 57) < al- (in Aldehyd aldehyde n., the compound having been made by reaction of acetaldehyde (ethanal) with ammonia and hydrocyanic acid) + -in -ine suffix¹, with insertion of -an- apparently for euphony. Compare French alanine (1850 in the paper cited above). N.E.D. (1884) gives the pronunciation as (æ·lănəin) /ˈælənaɪn/. Biochemistry. 1. a. A hydrophobic amino acid which is a constituent of most proteins (more fully α-alanine). Also as a count noun: a residue of this compound as a constituent of a peptide or protein.Alanine is 2-aminopropanoic acid, CH₃CH(NH₂)COOH. It has two optical isomers, of which the l-form is found in proteins, and the d-form in bacterial cell walls. ΘΚΠ the world > matter > chemistry > organic chemistry > organic compounds > [noun] > amino acids alanine1850 serine1870 amino-acid1887 histidine1896 canavanine1932 Glu1937 Gly1937 Ala1945 Asp1945 alliin1947 Asn1957 Asx1957 Glx1958 Gln1961 1850 tr. A. Strecker in Chem. Gaz. 8 248 On evaporation, beautiful rhombic prisms of the new body, which I propose to call alanine, separate. 1863 H. Watts Dict. Chem. I. 63 Alanine crystallises..in colourless needles having the form of oblique rhombic prisms united in tufts. The aqueous solution has a sweet taste. 1880 H. E. Armstrong & C. E. Groves Miller's Elements Chem. (ed. 5) III. x. 868 α-Alanine..crystallizes in colourless rhombic prisms very soluble in water; it has a sweet taste, and apparently is without action on vegetable colours. 1915 H. C. Sherman Chem. Food & Nutrition iv. 108 Alanin, one of the prominent cleavage products of protein, yields by hydrolysis lactic acid and ammonia. 1954 A. H. T. Robb-Smith in H. W. Florey Lect. Gen. Pathol. xxx. 558 The nature of elastica is at the present time somewhat obscure. Chemically it is a polypeptide with a high content of glycine, alanine and valine. 1968 C. P. Read in M. Florkin & B. T. Scheer Chem. Zool. II. iii. iii. 348 The data suggested that the formation of α-alanine and succinate involve carbon dioxide fixation. 1976 Compar. Biochem. & Physiol. B. 55 447/1 Alanine is thought to function as a carbon sink in amino acid metabolism. 1991 G. W. Patterson & W. D. Nes Physiol. & Biochem. Sterols i. 18 The protein consists of 121 amino acids with a serine at the N-terminus and an alanine at the C-terminus. 2008 Times (Nexis) 21 Apr. 20 The team identifies a series of metabolites linked to high blood pressure, such as the amino acid alanine. b. β-alanine n. a β-amino acid which occurs naturally as a component of certain peptides and of pantothenic acid.Systematic name: 3-aminopropanoic acid; CH₂(NH₂)CH₂COOH. ΚΠ 1880 H. E. Armstrong & C. E. Groves Miller's Elements Chem. (ed. 5) III. x. 868 β-Alanine..crystallizes in tufts of rhombic prisms, and exhibits the closest resemblance in its properties to glycine. 1945 Ann. Missouri Bot. Garden 32 126 Another gene is known which apparently controls the synthesis of pantothenic acid from its components, β-alanine and pantoyl-lactone. 2004 New Scientist 8 May 39/3 The chemical messenger beta-alanine, which prevents breakdown of GABA and activates one class of GABA receptor. 2. In plural. Amino acids collectively (see amino-acid n. at amino- comb. form 2). Now disused. ΚΠ 1877 H. Watts Fownes's Man. Elem. Chem. 381 These amic acids..form saline compounds both with acids and with bases, the basic character, however, predominating. Hence, they are often designated by names ending in -ine, the ordinary termination for organic bases, glycollamic acid being designated as glycocine, lactamic acid as alanine, leucamic acid as leucine, etc. They are also designated, as a group, by the name Alanines. 1886 Lancet 3 Apr. 627/1 From these cyanalcohols the corresponding amido-acids or alanines may be obtained. 1916 P. E. Spielman tr. V. von Richter Org. Chem. I. 381 They [sc. the amino- or amido-fatty acids] have received the name alanines or glycocolls from their most important representatives. This entry has been updated (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1850
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