glucosilación

Glucosilación is a fundamental post-translational modification in which a carbohydrate, or glycan, is enzymatically attached to a molecule, most commonly a protein or a lipid. This process is crucial for a wide range of biological functions, including protein folding, stability, trafficking, cell-cell recognition, and immune responses. In the context of proteins, glycosylation can occur on asparagine residues (N-linked glycosylation) or serine/threonine residues (O-linked glycosylation), among other possibilities. The type and structure of the attached glycan significantly influence the protein's properties and biological activity.

The enzymes responsible for catalyzing glycosylation are known as glycosyltransferases, and they use activated sugar donors, such as nucleotide sugars, to transfer the glycan unit. Conversely, deglycosylation, the removal of glycans, is carried out by glycosidases. Aberrations in glycosylation patterns are associated with various diseases, including cancer, diabetes, and inflammatory disorders, making the study of glycosylation, or glycobiology, a vital area of biomedical research. Understanding the intricate mechanisms of glycosylation and deglycosylation provides insights into cellular processes and offers potential targets for therapeutic interventions.