Glycosylation

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Glycosylation is a biochemical process that involves the attachment of sugar molecules (glycans) to proteins, lipids, or other molecules in a cell. It is one of the most common post-translational modifications of proteins and plays a crucial role in many biological processes, including cell adhesion, cell signaling, protein folding, and immunity.

Glycosylation can occur in two ways: N-linked and O-linked. In N-linked glycosylation, glycans are attached to asparagine residues in a protein via a specific sequence, while in O-linked glycosylation, glycans are attached to serine or threonine residues.

Glycosylation is a complex process that involves many enzymes and can result in a wide variety of glycan structures. The specific pattern of glycosylation on a protein can have a significant impact on its function, stability, and interactions with other molecules in the cell.

Dysregulation of glycosylation has been implicated in many diseases, including cancer, autoimmune disorders, and genetic disorders such as congenital disorders of glycosylation. As a result, the study of glycosylation has become an important area of research in both basic and clinical sciences.