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A glycosidic bond is a type of covalent bond that links a carbohydrate molecule to another functional group. This other group can be another carbohydrate molecule, forming a disaccharide, oligosaccharide, or polysaccharide. Alternatively, the other group can be a non-carbohydrate molecule, such as an alcohol, amine, or thiol. When the non-carbohydrate molecule is an alcohol, the resulting compound is called a glycoside.

Glycosidic bonds are formed through a dehydration reaction, where a molecule of water is removed. The hydroxyl group on the anomeric carbon of one carbohydrate (or a monosaccharide) reacts with a hydroxyl group on another molecule, releasing water and forming the glycosidic bond. This bond is typically represented as an O-glycosidic bond if oxygen is involved, but N-glycosidic bonds (involving nitrogen) and S-glycosidic bonds (involving sulfur) also exist.

The formation and cleavage of glycosidic bonds are catalyzed by enzymes called glycosidases and glycosyltransferases, respectively. These enzymes play crucial roles in biological processes such as energy storage, cell recognition, and the synthesis of complex carbohydrates. The stability and reactivity of glycosidic bonds are important for the structure and function of many biological molecules. For example, the glycosidic bonds in starch and glycogen are easily broken down by enzymes to release glucose for energy, while the glycosidic bonds in cellulose are more resistant to enzymatic hydrolysis.