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The different types of lipid-linked oligosaccharide (LLO) precursor produced in different organisms.. N-linked glycosylation is the attachment of an oligosaccharide, a carbohydrate consisting of several sugar molecules, sometimes also referred to as glycan, to a nitrogen atom (the amide nitrogen of an asparagine (Asn) residue of a protein), in a process called N-glycosylation, studied in ...
These events can be grouped into two main categories: Intrinsic Recognition and Extrinsic Recognition. [3] Intrinsic Recognition is when cells that are part of the same organism associate. [ 3 ] Extrinsic Recognition is when the cell of one organism recognizes a cell from another organism, like when a mammalian cell detects a microorganism in ...
In molecular biology and biochemistry, glycoconjugates are the classification family for carbohydrates – referred to as glycans – which are covalently linked with chemical species such as proteins, peptides, lipids, and other compounds. [1]
An example of an N-linked oligosaccharide, shown here with GlcNAc.X is any amino acid except proline. N-Linked glycosylation involves oligosaccharide attachment to asparagine via a beta linkage to the amine nitrogen of the side chain. [7]
Glycoproteins are proteins which contain oligosaccharide (sugar) chains covalently attached to amino acid side-chains. The carbohydrate is attached to the protein in a cotranslational or posttranslational modification. This process is known as glycosylation. Secreted extracellular proteins are often glycosylated.
An extrinsic property is not essential or inherent to the subject that is being characterized. For example, mass is an intrinsic property of any physical object , whereas weight is an extrinsic property that depends on the strength of the gravitational field in which the object is placed.
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
This is a list of sugars and sugar products. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Generally speaking, chemical names ending in -ose indicate sugars.