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globulin

 
Dictionary: glob·u·lin   (glŏb'yə-lĭn) pronunciation
n.
Any of a class of proteins that are found extensively in blood plasma, milk, muscle, and plant seeds and that are insoluble in pure water and half saturated ammonium sulfate, soluble in dilute salt solution, and coagulable by heat.

[GLOBUL(E) + -IN.]


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Any of a major class of proteins insoluble in pure water and soluble in dilute saline (salt) solutions. In their natural state, the protein chain is folded into a globular form. Globulins are found in many plants, especially cereals. Globulins in animal fluids include enzymes, antibodies (the gamma globulins), lipoproteins, complement components, transport proteins, and various types of fibrous and contractile proteins.

For more information on globulin, visit Britannica.com.

Sci-Tech Encyclopedia: Globulin
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A general name for any member of a heterogeneous group of serum proteins precipitated by 50% saturated ammonium sulfate. See also Protein; Serum.

The introduction of electrophoresis during the 1930s permitted subdivision of the globulins into alpha, beta, and gamma globulins on the basis of relative mobility at alkaline pH (8.6). However, each of these subgroups, though electrophoretically homogeneous, consists of a great variety of proteins with different biological properties and markedly different sizes and chemical properties other than net charge. Thus the α2-globulins, for example, as defined by moving boundary or paper electrophoresis, contain proteins ranging in molecular weight from approximately 50,000 to approximately 1,000,000 (α2-macroglobulin), each with differing functions. See also Electrophoresis; Immunoglobulin.


Food and Nutrition: globulins
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Globular (as opposed to fibrous) proteins that are relatively insoluble in water, but soluble in dilute salt solutions. They occur in blood (serum globulins, including immunoglobulins), milk (lactoglobulins), and some plants.

Dental Dictionary: globulin
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n

A class of proteins.

 
Columbia Encyclopedia: globulin
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globulin, any of a large family of proteins of a spherical or globular shape that are widely distributed throughout the plant and animal kingdoms. Many of them have been prepared in pure crystalline form. The term globulin is a partly procedural one, used in classifying an otherwise diverse group of proteins that are soluble in water or dilute salt solutions. Among the most important are the immunoglobulins (Ig), the antibodies of the immune system (see immunity). They are classified into five types based upon structure: IgA, IgD, IgE, IgG, and IgM. IgG or γ-globulin is the most common and forms about 70% of the immunoglobins in the blood. Other globulins are involved in the transport of a variety of substances, including lipids, hormones, and inorganic ions.


Veterinary Dictionary: globulin
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A general term for proteins that are insoluble in water or highly concentrated salt solutions but soluble in moderately concentrated salt solutions. All plasma proteins except albumin and prealbumin are globulins. The plasma globulins can be separated into five fractions by serum protein electrophoresis (SPE). In order of decreasing electrophoretic mobility these fractions are the alpha1, alpha2, beta1 and beta2 globulins, and the gamma globulins.
The globulins include carrier proteins, which transport specific substances; acute phase reactants, which are involved in the inflammatory process; clotting factors; complement components; and immunoglobulins. Examples are transferrin, a beta1 globulin that transports iron, and alpha1-antitrypsin, an acute phase reactant that inhibits serum proteases. The gamma globulin fraction is almost entirely composed of immunoglobulins.

  • accelerator g. — a substance present in plasma, but not in serum, that functions in the formation of intrinsic and extrinsic thromboplastin; called also clotting factor V.
  • antihemophilic g. (AHG)clotting factor VIII.
  • antilymphocyte g. (ALG) — a substance used as an immunosuppressive agent in organ transplantation, usually in combination with immunosuppressive drugs; it is the gamma globulin fraction of antilymphocyte serum.
  • immune g. — a sterile solution containing antibodies normally present in blood, derived from donor animals, sometimes after hyperimmunization with certain microorganisms; used for passive immunization against some infectious diseases and in the treatment of gamma globulin deficiency.
  • serum g. — the fraction of proteins precipitated from blood serum by half saturation with ammonium sulfate; the principal groups include the α-, β- and γ-globulins.
Wikipedia: Globulin
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Globulin is one of the two types of serum proteins, the other being albumin. This generic term encompasses a heterogeneous series of families of proteins, with larger molecules and less soluble in pure water than albumin, which migrate less than albumin during serum electrophoresis. The normal range in blood is 2 to 3.5 g/dl.

It is sometimes used synonymously with globular protein. However, albumin is also a globular protein, but not a globulin. All other serum globular proteins are globulins.

Protein electrophoresis is used to categorize globulins into the following four categories:

Reference ranges for blood tests, comparing blood content of globulins (shown in purple at right) with other constituents.

External links

The original article states: “Globulin is one of the two types of serum proteins, the other being albumin.” However, according to Marieb & Hoehn (2007, pg. 649, Table 17.1), there are in fact, three types of serum proteins, including the aforementioned globulin, albumin, as well as fibrinogen. Reference: Marieb, E. M., & Hoehn, K. (2007). Human Anatomy & Physiology (7th ed.). San Francisco, CA: Pearson Benjamin Cummings.


 
 

 

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Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Britannica Concise Encyclopedia. Britannica Concise Encyclopedia. © 2006 Encyclopædia Britannica, Inc. All rights reserved.  Read more
Sci-Tech Encyclopedia. McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Dental Dictionary. Mosby's Dental Dictionary. Copyright © 2004 by Elsevier, Inc. All rights reserved.  Read more
Columbia Encyclopedia. The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2003, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/ Read more
Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Globulin" Read more