Glycosylation

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

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

N-linked Glycosylation

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

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

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

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

• Protein glycosylation
• Glycoprotein
• Glycolipid
• Glycan

Glycosylation Resources
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