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A protein found in uncooked egg white that binds to and inactivates biotin.

[avid + (biot)in, from its affinity for biotin.]


(ˈævɪdɪn; əˈvɪdɪn)
(Biochemistry) a protein, found in egg-white, that combines with biotin to form a stable compound that cannot be absorbed, leading to a biotin deficiency in the consumer
[C20: from avid + (bio)in; from its characteristic avidity for biotin]


(ˈæv ɪ dɪn, əˈvɪd ɪn)

a protein of raw egg white that combines with the vitamin biotin and prevents its absorption.
[1940–45; avid + (biot) in; so named from its affinity for biotin]
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References in periodicals archive ?
An antibiotin horseradish peroxidase (HRP) will generate a tyramide radical that cross-links a biotin or a fluorophore to all exposed tyrosine residues of any protein near the recognition event (6).
2% SDS buffer and 2x SSC buffer, and hybridization was detected by the sequential addition of Cy5-conjugated mouse antibiotin immunoglobulin G (IgG) (Jackson ImmunoResearch, West Grove, PA, USA) and Cy5-conjugated goat antimouse IgG (Jackson ImmunoResearch).
Following hybridization, slides were incubated successively with antibiotin antibody and fluorescein-conjugated IgG, counter-stained with propidium iodide and mounted in Vectashield medium (Vector Laboratories).

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