Glycosylation

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Glycosylation is the process of adding sugars</a> onto a protein, lipid or any organic molecule [1] [2]. Glucosylation is catalysed by enzymes called glycosyltransferases [3], in the lumen of the endoplasmic reticulum and the Golgi complex[4].

References

  1. Ajit Varki et al. (2009 Essentials of Glycobiology, Second Edition, Cold Spring Harbour (NY): Cold Spring Laboratory Press , Chapter1
  2. Alberts et al., (2008) Molecular Biology of the cell, 5th edition New York: Garland science. Pg 776
  3. Ajit Varki et al. (2009 Essentials of Glycobiology, Second Edition, Cold Spring Harbour (NY): Cold Spring Laboratory Press , Chapter1
  4. Berg et al.,(2006) Biochemistry, 6th edition, New York. Pg 317

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