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trypsin

American  
[trip-sin] / ˈtrɪp sɪn /

noun

Biochemistry.
  1. a proteolytic enzyme of the pancreatic juice, capable of converting proteins into peptone.


trypsin British  
/ ˈtrɪpsɪn, ˈtrɪptɪk /

noun

  1. an enzyme occurring in pancreatic juice: it catalyses the hydrolysis of proteins to peptides and is secreted from the pancreas in the form of trypsinogen See also chymotrypsin

"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

trypsin Scientific  
/ trĭpsĭn /
  1. An enzyme that aids digestion by breaking down proteins. It is produced by the pancreas and secreted into the small intestine, where it catalyzes the cleavage of peptide bonds connecting arginine or lysine to other amino acids.


Other Word Forms

  • tryptic adjective

Etymology

Origin of trypsin

1875–80; irregular < Greek trîps ( is ) friction ( trī́b ( ein ) to rub + -sis -sis ) + -in 2; so called because first obtained by rubbing the pancreas

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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.

The motor uses the digestive enzyme trypsin to cut the peptides and convert them into the energy it needs to propel itself.

From Science Daily • Feb. 26, 2024

Some studies point to α-amylase trypsin inhibitors, or say that people may be benefiting from reduced consumption of insoluble fibre, which is common in whole-grain breads and other cereal products.

From Nature • May 17, 2016

Another, which Whitcomb's group identified over a decade ago, is caused when a digestive enzyme, trypsin, is activated at the wrong time and digests the pancreas from within.

From Scientific American • Jul. 21, 2014

In the pancreas, vesicles store trypsin and chymotrypsin as trypsinogen and chymotrypsinogen.

From Textbooks • Jun. 19, 2013

The casein, being insoluble, is not directly available, until it is acted upon by proteid-dissolving enzyms like trypsin which may be secreted by bacteria.

From Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying by Russell, H. L. (Harry Luman)