Glycoside

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Glycoside

Glycoside (/ɡlaɪˈkəʊsaɪd/) is a molecule in which a sugar is bound to a non-carbohydrate moiety, usually a small organic molecule. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis.

Etymology

The term 'glycoside' is derived from the Greek words 'glykys', meaning sweet, and 'eidos', meaning form or shape. This is in reference to the sweet taste of many glycosides.

Types of Glycosides

There are several types of glycosides, based on the sugar component. These include:

Function

Glycosides have a wide range of functions in the biological systems. They are found in a variety of plants and some animals, and they serve various functions ranging from storage of energy to chemical defense.

Related Terms

  • Glycosylation: The process by which a carbohydrate is attached to a hydroxyl or other functional group of another molecule.
  • Glycoprotein: Proteins that contain oligosaccharide chains covalently attached to polypeptide side-chains.
  • Glycolipid: Lipids with a carbohydrate attached by a glycosidic bond.

External links

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