alliinn.

Brit.

/ˈalɪɪn/, U.S.

/ˈæliɪn/

Forms: 1900s– alliin, 1900s– allin (irregular).

Origin: Of multiple origins. Partly a borrowing from Swedish. Partly a borrowing from German. Etymons: Swedish alliin; German Alliin.

Etymology: In sense 1 < Swedish alliin (C. Rundqvist 1909, in Farmaceutiskt Notisblad 18 332) < classical Latin allium garlic (see allium n.) + Swedish -in -in suffix¹. In sense 2 < German Alliin (adopted in this sense by A. Stoll & E. Seebeck, who isolated a pure substance from Rundqvist's mixture in 1947 ( Experientia 3114/2)) < Swedish alliin (see above).

Biochemistry.

1. A substance found in garlic, originally thought to be a glucoside (see quot. 1910). Now disused.Alliin in this sense was subsequently shown to be a mixture of compounds.

ΚΠ

1910 Jrnl. Chem. Soc. 98 i. 757 Garlic contains according to Rindqvist..a glucoside, alliin, which is decomposed by a specific enzyme, allisin, yielding garlic oil and lævulose.

1912 E. F. Armstrong Simple Carbohydrates & Glucosides (ed. 2) vii. 105 Fructose is found in alliin (from garlic).

1952 Bot. Rev. 18 379 The enzyme ‘myrosin’ was regarded for a long time as a glucosidase that hydrolized sinigrin, the glucoside of mustard oil, and alliin, the glucoside of garlic.

2. An amino acid found in garlic and other species of the genus Allium, which when brought into contact with the enzyme alliinase (e.g. by crushing a garlic clove), is converted to the strong-smelling compound allicin. See allicin n., alliinase n.Systematic name: 3-(2-propenylsulfinyl)- l-alanine. Formula: C₆H₁₁NO₃S.

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

1947 Brit. Med. Jrnl. 2 Aug. 180/2 From those [anti-bacterial substances] now under investigation, one only, alliin, can be mentioned which has interest of another kind.

1972 P. D. Boyer Enzymes 52 The endogenous substrate in the onion for the enzymic formation of the lachrymator 1-propenyl sulfenic acid is alliin, S-1-propenyl-L-cysteine sulfoxide.

1987 N.Y. Times (Nexis) 13 May c6 Even though it has a lighter bite, elephant garlic offers a surprisingly sharp scent, perhaps because it has a high content of the organic compound alliin and its reactive enzyme, alliinase.

2006 New Scientist 12 Aug. 85/3 Garlic produces a potent antifungal and antibacterial compound called allicin when the clove is cut or crushed. This is created by the enzyme alliinase acting on a compound called alliin.

This is a new entry (OED Third Edition, September 2012; most recently modified version published online December 2021).

单词	alliin
释义	alliinn. Brit. /ˈalɪɪn/, U.S. /ˈæliɪn/ Forms: 1900s– alliin, 1900s– allin (irregular). Origin: Of multiple origins. Partly a borrowing from Swedish. Partly a borrowing from German. Etymons: Swedish alliin; German Alliin. Etymology: In sense 1 < Swedish alliin (C. Rundqvist 1909, in Farmaceutiskt Notisblad 18 332) < classical Latin allium garlic (see allium n.) + Swedish -in -in suffix¹. In sense 2 < German Alliin (adopted in this sense by A. Stoll & E. Seebeck, who isolated a pure substance from Rundqvist's mixture in 1947 ( Experientia 3114/2)) < Swedish alliin (see above). Biochemistry. 1. A substance found in garlic, originally thought to be a glucoside (see quot. 1910). Now disused.Alliin in this sense was subsequently shown to be a mixture of compounds. ΚΠ 1910 Jrnl. Chem. Soc. 98 i. 757 Garlic contains according to Rindqvist..a glucoside, alliin, which is decomposed by a specific enzyme, allisin, yielding garlic oil and lævulose. 1912 E. F. Armstrong Simple Carbohydrates & Glucosides (ed. 2) vii. 105 Fructose is found in alliin (from garlic). 1952 Bot. Rev. 18 379 The enzyme ‘myrosin’ was regarded for a long time as a glucosidase that hydrolized sinigrin, the glucoside of mustard oil, and alliin, the glucoside of garlic. 2. An amino acid found in garlic and other species of the genus Allium, which when brought into contact with the enzyme alliinase (e.g. by crushing a garlic clove), is converted to the strong-smelling compound allicin. See allicin n., alliinase n.Systematic name: 3-(2-propenylsulfinyl)- l-alanine. Formula: C₆H₁₁NO₃S. 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 1947 Brit. Med. Jrnl. 2 Aug. 180/2 From those [anti-bacterial substances] now under investigation, one only, alliin, can be mentioned which has interest of another kind. 1972 P. D. Boyer Enzymes 52 The endogenous substrate in the onion for the enzymic formation of the lachrymator 1-propenyl sulfenic acid is alliin, S-1-propenyl-L-cysteine sulfoxide. 1987 N.Y. Times (Nexis) 13 May c6 Even though it has a lighter bite, elephant garlic offers a surprisingly sharp scent, perhaps because it has a high content of the organic compound alliin and its reactive enzyme, alliinase. 2006 New Scientist 12 Aug. 85/3 Garlic produces a potent antifungal and antibacterial compound called allicin when the clove is cut or crushed. This is created by the enzyme alliinase acting on a compound called alliin. This is a new entry (OED Third Edition, September 2012; most recently modified version published online December 2021). < n.1910
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