Noun
glycosylation (countable and uncountable, plural glycosylations)
(organic chemistry) The reaction of a saccharide with a hydroxy or amino functional group to form a glycoside; especially the reaction with a protein or lipid to form a glycoprotein or glycolipid.
All glycosylation can be blocked with certain inhibitors, such as tunicamycin. Source: Internet
In normal cellular function, trimming of glucose residues off the core oligosaccharide added during N-linked glycosylation is a part of protein processing. Source: Internet
"Excess sugar intake leads to a process called glycation, she suggested, which produces advanced glycosylation end products (AGES) that weaken collagen and lead to the development of wrinkles, lines, and saggy skin." Source: Internet
Development of techniques like sequence modification, glycosylation, PEGylation, display technologies, and production systems like transgenic plants, and animals and mammalian cell line has increased the prospects of developing new drugs. Source: Internet
Mannose occurs in human metabolism, especially in the glycosylation of certain proteins. Source: Internet
Once folded, the protein is modified as needed (for example, by glycosylation ), then transported to the Golgi for further processing and goes to its target organelles or is retained in the ER by various ER retention mechanisms. Source: Internet