leucine /leu·cine/ (Leu) (L) (loo´sēn) an essential amino acid necessary for optimal growth in infants and for nitrogen equilibrium in adults.
leucine (Leu) 
leucine
leu·cine (l  s n )n. Abbr. Leu An essential amino acid derived from the hydrolysis of protein by pancreatic enzymes during digestion and necessary for optimal growth in infants and children and for the maintenance of nitrogen balance in adults. |
leucine (Leu)
[lo̅o̅′sēn]
Etymology: Gk, leukos, white
a white crystalline essential amino acid required for optimal growth in infants and nitrogen equilibrium in adults. It cannot be synthesized by the body and is obtained by the hydrolysis of food protein during digestion. An inherited defect in one of the enzymes involved in the process results in a rare disorder called maple syrup urine disease. See also amino acid, leucinosis, maple syrup urine disease.
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Chemical structure of leucine
leucine
(loo´sēn),
n one of the essential amino acids. See also amino acid.
n one of the essential amino acids. See also amino acid.
leucine
Leu; a naturally occurring amino acid, essential for growth in the young and for nitrogen equilibrium in adults.
leucine aminopeptidase
a digestive enzyme of small intestine enterocytes (brush border).
DL-leucine
synthetic form of leucine.
leucine enkephalin
leu-enkephalin; see enkephalin.
L-leucine
natural form of leucine.
leucine zipper
a structured motif found in some DNA binding regulatory proteins formed from a region of α-helix containing at least four leucines, each separated by six amino acids from one another; the leucines align along one edge of the α-helix with one leucine at every second turn of the helix such that the leucine of one protein can interdigitate with the leucines of another protein in a zipper manner.
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