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myosin

American  
[mahy-uh-sin] / ˈmaɪ ə sɪn /

noun

Biochemistry.
  1. the principal contractile protein of muscle.


myosin British  
/ ˈmaɪəsɪn /

noun

  1. the chief protein of muscle that interacts with actin to form actomyosin during muscle contraction; it is also present in many other cell types

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

myosin Scientific  
/ mīə-sĭn /
  1. A protein found in muscle tissue as a thick filament made up of an aggregate of similar proteins. Myosin and the protein actin form the contractile units (sarcomeres) of skeletal muscle. In the sarcomere, actin and myosin filaments slide past each other to cause the shortening of a muscle fiber.


Etymology

Origin of myosin

First recorded in 1865–70; my- + -ose 2 + -in 2

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

While myosin drives cell movement within the embryo, there are also external forces, or disturbances, that push and pull against the embryo as well.

From Science Daily May 28, 2024

The guideline includes recommendations for adding cardiac myosin inhibitors, a new class of medication for patients with symptomatic obstructive HCM who do not get adequate symptom relief from first-line drug therapy.

From Science Daily May 8, 2024

Lewis and colleagues hypothesised that changes in the proportion of myosin in the DRX or SRX states may contribute to the reduced energy use seen during hibernation.

From Science Daily Feb. 20, 2024

First, they looked to establish whether the myosin states, and their respective ATP consumption rates, were different between active periods and hibernation.

From Science Daily Feb. 20, 2024

The myosin, which is the most important protein and occurs in the greatest quantity, hardens after the animal has been killed and the muscles have become cold.

From Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences

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