Part 3. Proteomics
3.5. Proteome Diversity
Published Online: 15 JUL 2005
Copyright © 2005 John Wiley & Sons, Ltd
Encyclopedia of Genetics, Genomics, Proteomics and Bioinformatics
How to Cite
Cummings, R. D. 2005. Glycosylation. Encyclopedia of Genetics, Genomics, Proteomics and Bioinformatics. 3:3.5:62.
- Published Online: 15 JUL 2005
Glycosylation is an enzymatic process in which sugars are added to other molecules to produce a glycosylated product. The major classes of enzymes that catalyze the process of glycosylation are transferases that use sugar nucleotide and lipid-linked sugar donors. Examples of the products of glycosylation reactions are glycoproteins, glycolipids, glycosaminoglycans, oligosaccharides, and polysaccharides. Glycosylation reactions occur in all animals, plants, fungi, and microorganisms. In animals, glycosylation reactions occur mainly in the cytoplasm, endoplasmic reticulum, Golgi apparatus, and the plasma membrane. Glycans are important in many aspects of cellular and developmental regulation, and defects in glycosylation in humans and animals result in developmental abnormalities and embryonic death. Glycosylation is a common and essential process in all organisms.
- posttranslational modification;