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ptomaine
pto·maine P0640800 (tō′mān′, tō-mān′)n. A basic nitrogenous organic compound produced by bacterial putrefaction of protein.
[Italian ptomaina, from Greek ptōma, corpse, from piptein, ptō-, to fall; see pet- in Indo-European roots.]ptomaine (ˈtəʊmeɪn) or ptomainn (Biochemistry) any of a group of amines, such as cadaverine or putrescine, formed by decaying organic matter[C19: from Italian ptomaina, from Greek ptoma corpse, from piptein to fall]pto•maine (ˈtoʊ meɪn, toʊˈmeɪn)
n. any of a class of foul-smelling nitrogenous substances produced by bacteria during putrefaction of animal or plant protein: formerly thought to cause food poisoning. [< Italian ptomaina (1878) < Greek ptôma corpse + Italian -ina -ine2] pto•main′ic, adj. Thesaurus| Noun | 1. | ptomaine - any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteriaptomainamine, aminoalkane - a compound derived from ammonia by replacing hydrogen atoms by univalent hydrocarbon radicalsputrescine - a colorless crystalline ptomaine with a foul odor that is produced in decaying animal mattercadaverine - a colorless toxic ptomaine with an unpleasant odor formed during the putrefaction of animal tissue | | 2. | ptomaine - a term for food poisoning that is no longer in scientific use; food poisoning was once thought to be caused by ingesting ptomainesptomaine poisoningfood poisoning, gastrointestinal disorder - illness caused by poisonous or contaminated food |
Translations
ptomaine
ptomaine domainAny place that serves particularly disgusting, putrid, or inedible food. ("Ptomaine" refers to amines or alkaloids produced by putrefying organic matter, typically animal tissue. Used in reference especially the dining facility of institutions such as schools or military barracks.) I would avoid that restaurant at all costs—it's a real ptomaine domain.See also: domain, ptomaineptomaine palaceAny place that serves particularly disgusting, putrid, or inedible food. ("Ptomaine" refers to amines or alkaloids produced by putrefying organic matter, typically animal tissue. Used in reference especially the dining facility of institutions such as schools or military barracks.) I would avoid that restaurant at all costs—it's a real ptomaine palaceSee also: palace, ptomaineptomaine-domain and ptomaine-palace (ˈtoˈmen...) n. any institutional dining facility; a mess hall; a cafeteria. Welcome to the ptomaine-domain. Help yourself to some mystery meat. Time to go over to the ptomaine-palace and eat—if you can call it that. ptomaine-palace verbSee ptomaine-domainptomaine
ptomaine, ptomain any of a group of amines, such as cadaverine or putrescine, formed by decaying organic matter Ptomaine any of various nitrogenous chemical compounds formed during the putrefactive decomposition of proteins, processes aided by microorganisms, in such substances as meat, fish, and yeast. Prime examples of ptomaines are biogenic amines, including putrescine and cadaverine, and methylguanidine, agmatine (aminobutyl guanidine), and neurine (trimethylvinyl-ammonium hydroxide). Histamine, tyramine, and tryptamine, which are obtained upon enzymatic decarboxylation of the corresponding amino acids, are also examples of ptomaines. The idea that ptomaines are responsible for ptomaine poisoning is erroneous, since most ptomaines exhibit a low degree of toxicity. The sole exception to this is neurine, whose effect on the human body resembles that of muscarine—the poison of the mushroom fly agaric (Amanita muscaria). The toxicity of the products of protein decay derives from the presence of strong bacterial toxins. Nearly all ptomaines are normal products of human and animal metabolism; some ptomaines exist in the free state in fungi, brewers’ yeast, higher plants, and food products (cheese). Since the amines that constitute ptomaines have various chemical natures, biological functions, and physiological effects, the term “ptomaine” has become archaic and is rarely used. E. N. SAFONOVA ptomaine
ptomaine [to´mān, to-mān´] any of several toxic bases formed by decarboxylation of an amino acid, often by bacterial action, such as cadaverine, muscarine, and putrescine.ptomaine poisoning a term commonly misapplied to food poisoning. Contrary to popular belief, ptomaines are not injurious to the human digestive system, which is quite capable of reducing them to harmless substances.pto·maine (tō'mān, tō-mān'), An indefinite term applied to poisonous substances (for example, toxic amines) formed in the decomposition of protein by the decarboxylation of amino acids by bacterial action. Synonym(s): ptomatine [G. ptōma, a corpse] ptomaine (tō′mān′, tō-mān′)n. A basic nitrogenous organic compound produced by bacterial putrefaction of protein.pto·maine (tō'mān) An indefinite term applied to poisonous substances (e.g., toxic amines) formed in the decomposition of protein by the decarboxylation of amino acids by bacterial action. [G. ptōma, a corpse]ptomaine
Related to ptomaine: ptomaine poisoningSynonyms for ptomainenoun any of various amines (such as putrescine or cadaverine) formed by the action of putrefactive bacteriaSynonymsRelated Words- amine
- aminoalkane
- putrescine
- cadaverine
noun a term for food poisoning that is no longer in scientific useSynonymsRelated Words- food poisoning
- gastrointestinal disorder
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