The post-translational addition of carbohydrate groups to a molecule. Glycosylation of proteins occurs via the amide group within the sequence Asn-X-Ser/Thr (or through the hydroxyl of the serine or threonine residue in the sequence); the product is a gly
the process of adding sugar groups to a molecule.
The attachment of sugar units to a polypeptide.
The addition of carbohydrate groups (sugars) e.g. to polypeptide chains
a posttranslational modification in which one or more carbohydrate molecules are added onto a protein.
The uncontrolled, non-enzymatic reaction of sugars with proteins. Very important in the complications of diabetes mellitus where abnormally high glucose concentrtions result in the glycosylation of proteins such as in the lens of the eye.
The addition of sugars to proteins.
A process of adding carbohydrate groups onto a protein immediately after synthesis in eukaryotic cells.
The process of adding sugar units such as in the addition of glycan chains to proteins.
(glye-KAW-sil-AY-shun) The process of adding specialized chains of sugar molecules to proteins or lipids; occurs in the ER and Golgi.
the addition of a simple sugar group to another molecule.
Glycosylation is the process or result of addition of saccharides to proteins and lipids. The process is one of four principal co-translational and post-translational modification steps in the synthesis of membrane and secreted proteins and the majority of proteins synthesized in the rough ER undergo glycosylation. It is an enzyme-directed site-specific process, as opposed to the non-enzymatic chemical reaction of glycation.