Glycosylation
Glycosylation
Glycosylation (pronunciation: /ˌɡlaɪkoʊsɪˈleɪʃən/) is a biological process that involves the addition of a carbohydrate (sugar) to a protein or lipid molecule.
Etymology
The term "glycosylation" is derived from the Greek words "glykys," meaning sweet, and "lation," meaning carrying. It was first used in the scientific literature in the 1970s to describe the process of adding sugars to proteins and lipids.
Types of Glycosylation
There are two main types of glycosylation: N-linked glycosylation and O-linked glycosylation.
- N-linked glycosylation is the attachment of a carbohydrate to the nitrogen atom in the side chain of an asparagine residue in a protein.
- O-linked glycosylation involves the attachment of a carbohydrate to the oxygen atom in the side chain of a serine or threonine residue in a protein.
Function
Glycosylation plays a crucial role in various biological functions, including protein folding, cell-cell adhesion, and immune response. It is also involved in the pathogenesis of several diseases, such as cancer, autoimmune diseases, and infectious diseases.
Related Terms
- Glycoprotein: A protein that has a carbohydrate group attached to it through the process of glycosylation.
- Glycolipid: A lipid molecule that has a carbohydrate group attached to it through the process of glycosylation.
- Glycome: The entire complement of sugars, whether free or present in more complex molecules, of an organism.
- Glycan: A complex carbohydrate molecule composed of several sugar molecules linked together.
External links
- Medical encyclopedia article on Glycosylation
- Wikipedia's article - Glycosylation
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