Glükosüleerimine

Glükosüleerimine is a biochemical process where a carbohydrate, or glycan, is attached to another molecule, typically a protein or lipid. This process is crucial for a wide range of biological functions. In the case of glycoproteins, glycans are attached to amino acid residues of proteins. For glycolipids, carbohydrates are attached to lipid molecules. This modification can significantly alter the physical and chemical properties of the molecule it is attached to, influencing its stability, solubility, and biological activity.

The enzymes responsible for catalyzing glycosylation are called glycosyltransferases. These enzymes transfer specific sugar units from activated sugar donors, such as nucleotide sugars, to the acceptor molecule. The type of sugar, the linkage formed, and the specific acceptor molecule all contribute to the diversity of glycoconjugates found in biological systems.

Glycosylation plays a vital role in cell-cell recognition, immune responses, protein folding and stability, and signal transduction. For example, the carbohydrate chains on the surface of cells act as recognition sites for other cells and molecules. Aberrant glycosylation is often associated with various diseases, including cancer and inflammatory disorders, making the study of glycosylation an important area of biomedical research.