| 释义 |
glycosylation
gly·co·sy·la·tion G5170800 (glī′kō-sĭ-lā′shən)n. The addition of saccharides to proteins or lipids to form a glycoprotein or glycolipid.
[glycose, a monosaccharide (variant of glucose) + -yl + -ation.]
gly·co′sy·late′ v.glycosylation (ˌɡlaɪkəʊsəˈleɪʃən) n (Biochemistry) the process by which sugars are chemically attached to proteins to form glycoproteins[from glycosyl radical derived from glycose + -ation]glycosylation
glycosylation[glī‚käs·ə′lā·shən] (biochemistry) A chemical reaction in which glycosyl groups are added to a protein to produce a glycoprotein. glycosylation
glycosylation [gli-ko″-sĭ-la´shun] the formation of linkages with glycosyl groups.gly·co·sy·la·tion (glī'kō-si-lā'shŭn), Formation of linkages with glycosyl groups, as between d-glucose and the hemoglobin chain to form the fraction hemoglobin AIc, the level of which rises in association with the elevated concentration of d-glucose in blood concentration in poorly controlled or uncontrolled diabetes mellitus.
See also: glycosylated hemoglobin. glycosylation (glī′kō-sĭ-lā′shən)n. The addition of saccharides to proteins or lipids to form a glycoprotein or glycolipid.
gly·co′sy·late′ v.gly·co·sy·la·tion (glī'kō-si-lā'shŭn) Formation of linkages with glycosyl groups, as between d-glucose and the hemoglobin chain to form the fraction hemoglobin AIc, the level of which rises in association with the raised blood d-glucose concentration in poorly controlled or uncontrolled diabetes mellitus.
See also: glycosylated hemoglobinglycosylation the addition of a CARBOHYDRATE to an organic molecule such as a PROTEIN. |