from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An essential amino acid, C6H14N2O2, obtained by the hydrolysis of proteins and required by the body for optimum growth.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An essential amino acid C6H14N2O2.
from The Century Dictionary and Cyclopedia
- n. A colorless compound, CH2 (NH2) CH2CH2CH2CH (NH2)COOH, formed by the action of dilute acids or of trypsin on albuminous substances of both vegetable and animal origin. It crystallizes in slender needles and forms salts with both acids and bases. Also called α-ϵ-diaminocapric acid.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an essential amino acid found in proteins; occurs especially in gelatin and casein
In the late 1980s, they decided that the future of this business was in a form of bioengineering, not creating a new food, but using bacteria with specific jobs to create other ingredients, and the first one they went into is something called lysine, which is used to fatten up pigs and chickens by adding it to their feed.
Progen and its collaborators have focused their research on an enzyme known as lysine specific demethylase 1 (LSD1), which contributes to the silencing of important tumor suppressor genes.
Until the pressure gets to be a bit much, and top-level ADM execs want to know why production of an enzyme called lysine (yes, the same one from Jurassic Park) is on the fritz.
Who knew that a complex tale about an international plot to rig the prices of an animal-feed additive called lysine could be almost impossible to put down?
This is due to a type of antioxidant, called pronyl-lysine, that is produced in the baking process.
You feed them corn dextrose, or at least ADM feeds them corn dextrose, and the bacteria ultimately converts that dextrose into -- into lysine, which is then packaged and sold to the farmers and goes to the chickens, and we ultimately pay for it ourselves when we buy our Chicken McNuggets.
The protein is high in the amino acid lysine, which is the limiting amino acid in cereals like maize, wheat and rice.
The overall protein quality of each of the fermented foods is determined by the content of lysine, which is limiting in the raw material for both the sigda and furundu fermentations and does not increase appreciably during fermentation.
Unfortunately, all cereals are deficient in one or more of the essential amino acids, especially lysine, which is essential for normal body growth and for the maintenance of health.
Yogurt is high in lysine, which is a type of amino acid that helps calm a person down and makes him or her less anxious.
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