Glycosylation

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Glycosylation is a critical function in the biology of human beings and other organisms. It is a process by which carbohydrates are covalently attached to other molecules, typically proteins and lipids. This process is essential for the structure and function of these molecules.

Types of Glycosylation[edit | edit source]

There are two main types of glycosylation: N-linked and O-linked.

N-linked Glycosylation[edit | edit source]

N-linked glycosylation is the attachment of a carbohydrate to a nitrogen atom in an amino acid residue in a protein. This type of glycosylation is common in eukaryotes, bacteria, and archaea.

O-linked Glycosylation[edit | edit source]

O-linked glycosylation is the attachment of a carbohydrate to the oxygen atom of a serine or threonine residue in a protein. This type of glycosylation is common in eukaryotes and bacteria.

Role in Disease[edit | edit source]

Glycosylation plays a significant role in many diseases, including cancer, autoimmune diseases, and infectious diseases. Abnormal glycosylation patterns can lead to changes in cell behavior and function, contributing to disease progression.

Therapeutic Applications[edit | edit source]

Understanding the process of glycosylation can lead to the development of new therapeutic strategies. For example, manipulating the glycosylation of proteins can potentially alter their function, providing a new approach to treat diseases.

See Also[edit | edit source]

Glycosylation Resources
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Contributors: Prab R. Tumpati, MD