Glycolipid: Difference between revisions
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Created page with "Glycolipids are sugar- containing lipids and in an animal cell these lipids are derived from sphingosine. The amino group of the sphingosine backbone is acylated by a fatty acid...." |
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Glycolipids are sugar- containing lipids and in an animal cell these lipids are derived from sphingosine. The amino group of the sphingosine backbone is acylated by a fatty acid. The identity unit of a glycolipid is linked to the primary hydroxyl group of the sphingosine backbone and one or more sugars are attached to this group. Cerebroside is the simplest glycolipid and it contains a single sugar residue which is either glucose or galactose. More complex glycolipids contain a branched chain of several sugars. | Glycolipids are sugar- containing lipids and in an animal cell these lipids are derived from [[sphingosine|sphingosine]]. The amino group of the sphingosine backbone is acylated by a fatty acid. The identity unit of a glycolipid is linked to the primary hydroxyl group of the sphingosine backbone and one or more sugars are attached to this group. [[Cerebroside|Cerebroside]] is the simplest glycolipid and it contains a single sugar residue which is either glucose or galactose. More complex glycolipids contain a branched chain of several sugars. | ||
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(J.Berg, J.L Tymoczko, L.Stryer (2007), 6th Edition, Basingstoke: W.H. Freeman and Company) | (J.Berg, J.L Tymoczko, L.Stryer (2007), 6th Edition, Basingstoke: W.H. Freeman and Company) | ||
Revision as of 22:24, 24 October 2012
Glycolipids are sugar- containing lipids and in an animal cell these lipids are derived from sphingosine. The amino group of the sphingosine backbone is acylated by a fatty acid. The identity unit of a glycolipid is linked to the primary hydroxyl group of the sphingosine backbone and one or more sugars are attached to this group. Cerebroside is the simplest glycolipid and it contains a single sugar residue which is either glucose or galactose. More complex glycolipids contain a branched chain of several sugars.
(J.Berg, J.L Tymoczko, L.Stryer (2007), 6th Edition, Basingstoke: W.H. Freeman and Company)