Home >> Study >> ForumTopic: Glycosylation versus Glycation
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| superbdoc Total Posts: 273 | Posted: Mon Sep 29, 2008 06:26 am Glycoproteins have carbohydrate attached to them — a process called glycosylation. GLYCOSYLATION— a precise enzymatic activity needed for functioning correctly. However, sugars can also spontaneously form covalent links to proteins (and lipids) — a process called GLYCATION. No enzymes are involved so the process is quite random. The products are apt to have reduced, or even no, function. The glycation of proteins and lipids is an inevitable outcome of aging. It is hastened in diabetics with their high blood sugar (glucose) levels. In fact, measuring the amount of glycation of hemoglobin (HbA1c) is an important test for long-term control status. |
| jemzcal Total Posts: 127 | Posted: Mon Sep 29, 2008 07:21 am interesting  |
| superbdoc Total Posts: 273 | Posted: Tue Oct 14, 2008 06:10 am Glucosylation Glucosylated hemoglobins are Hb modified by Glucose at Beta-chain Valine residues and Epsilon-amino group of Lysine residues.. Reference: Joslins textbook of Diabetes mellitus |