Glycosylation



/ˌɡlaɪkəʊsəˈleɪʃən/
noun
1.
the process by which sugars are chemically attached to proteins to form glycoproteins

glycosylation gly·co·sy·la·tion (glī’kə-sə-lā’shən)
n.
The addition of glycosyl groups to a protein to form a glycoprotein.

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  • Glycosyltransferase

    glycosyltransferase gly·co·syl·trans·fer·ase (glī’kə-sĭl-trāns’fə-rās’, -rāz’) n. An enzyme that catalyzes the transfer of glycosyl groups from one compound to another.

  • Glycotrophic

    glycotrophic gly·co·troph·ic (glī’kə-trŏf’ĭk, -trō’fĭk) or gly·co·trop·ic (-trŏp’ĭk, -trō’pĭk) adj. Tending to antagonize the action of insulin and cause hyperglycemia.



  • Glycotropic factor

    glycotropic factor n. A principle in extracts of the anterior lobe of the pituitary gland that raises blood sugar levels and antagonizes the action of insulin. Also called insulin-antagonizing factor.

  • Glycuresis

    glycuresis glyc·u·re·sis (glĭk’yə-rē’sĭs, glī’kyə-) n. Glycosuria.



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