Glycosylation

Glycosylation is a chemical process of adding carbohydrates (sugars) to proteins or lipids. It is an important cellular process that is involved in protein modification and plays an important role in many biological and physiological processes, including cell-cell recognition, signal transduction and regulation of enzyme activities. Glycosylation is also important in medical science; it affects the stability and folding of proteins, which affects their pharmacological activities and interactions with other molecules. Furthermore, it is used as a tool for diagnosis and treatment of a variety of diseases, such as cancer and diabetes. The understanding of glycosylation and its significance in biological processes has increased significantly in the last decade, leading to a better understanding of disease and an array of potential therapeutic applications.