avidin

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av·i·din

(av'i-din),
A glycoprotein, obtained from egg whites, that possesses a high affinity for biotin. Labeled avidin is allowed to bind to biotin-tagged antibodies to amplify antigen-antibody reactions that may be difficult to visualize. Ingestion of avidin can cause a biotin deficiency.
Synonym(s): antibiotin
[L. avidus, eager fr. aveo, to crave + -in]

avidin

(ăv′ĭ-dĭn)
n.
A protein found in uncooked egg white that binds to and inactivates biotin.

avidin

a glycoprotein in raw egg white that interacts with biotin to make it unavailable to the body. Cooking destroys avidin.

avidin

A 68-kD tetrameric glycoprotein found in egg white which has a high affinity for biotin, an association used in immunology for the avidin-biotinylated immunoperoxidase method. When eggs are eaten in excess, avidin-biotin avidity may cause biotin deficiency.

av·i·din

(av'i-din)
Glycoprotein obtained from egg whites that possesses a high affinity for biotin; ingestion can cause biotin deficiency.
[L. avidus, eager fr. aveo, to crave + -in]

avidin (av´idin),

n a glycoprotein in nondenatured egg whites (raw) that binds biotin and prevents its absorption, causing biotin depletion.

avidin

a constituent of normal eggs which inhibits the absorption of biotin. The feeding of large quantities of raw egg whites causes dermatitis, alopecia and cracked hooves in pigs and heavy mortality in mink.
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