Talk:Glycosylation

	This article is within the scope of WikiProject Molecular Biology, a collaborative effort to improve the coverage of Molecular Biology on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Molecular BiologyWikipedia:WikiProject Molecular BiologyTemplate:WikiProject Molecular BiologyMolecular Biology articles
???	This article has not yet received a rating on the importance scale.
	This article is supported by the Molecular and Cell Biology task force (assessed as High-importance).

Untitled[edit]

OGalNAc: When you say proteins in the blood do not normally contain O-linked glycans and you give three examples that do, are you refering to OGalNAc specifically? Thrombospondins contain O-fucose, and many many proteins are predicted to have both O-fucose and O-glucose so this statement is probably too strong and should be changed to refer specifically to OGalNAc if that is the case or be removed altogether.

glucosepane

Recent research suggests that glucosepane is an important crosslink in aging. In Cross-linking of the extracellular matrix by the maillard reaction in aging and diabetes: an update on "a puzzle nearing resolution", Monnier VM, Mustata GT, Biemel KL, Reihl O, Lederer MO, Zhenyu D, Sell DR. write: " we provide an update of the field that leads to the conclusion that, while oxidation might be important for Maillard reaction-mediated cross-linking via Strecker degradation and allysine formation, the single most important collagen cross-link known to date in diabetes and aging is glucosepane, a lysyl-arginine cross-link that forms under nonoxidative conditions." PMID: 16037276

I am not sure where this information should be added.

It would also be good if someone more knowledgable than me could add an entry for glucosepane.

Not on this page see glycation for non-enzymatic reactions involving the addition of monosaccharides Ianmc 21:50, 30 April 2006 (UTC)[reply]

Ok. Copied above to the glycation discussion. --Manfred Bartz 10:42, 4 May 2006 (UTC)[reply]

Linkages[edit]

The intro says that glycosylation is the attachments of sugar to either proteins or lipids. Then is says that there are two types - and both involve attachment amino acids. ?!

The intro needs reworking. The 'two types' comment refers to protein glycosylation although it should be three, and possibly four, the xylose-serine linkage of proteoglycans is conspicuously absent from this article. It's on my to do list (but it is a very long list) Ianmc (talk) 23:30, 8 January 2008 (UTC)[reply]

Also, it says that glycosylation always involves a nucleotide sugar. But it gives examples that include fucose and sialic acid. Neither of these show up in the list of nucleotide sugars. (or is this just a nomenclature discrepancy?)

David.Throop (talk) 22:50, 8 January 2008 (UTC)[reply]

It's an omission in the nucleotide sugars article, they are GDP-Fuc and CMP-Neu5Ac Ianmc (talk) 23:30, 8 January 2008 (UTC)[reply]

I would like propose to link this page to an excellent text book named "The Sugar Code. Fundamentals of Glycosciences" Edited by Hans-Joachim Gabius. It makes available a remarkable set of summary illustrations about the topic. I find them very helpful for teaching and learning. [www.wiley-vch.de/home/thesugarcode The Sugar Code] --Luis Munoz (talk) 11:47, 9 March 2010 (UTC)[reply]

Renaming the Article[edit]

I would like to propose that the article be renamed to "Enzymatic Glycosylation" as I feel it is important to distinguish between enzyme catalyzed reactions and those that are done chemically. There is a page for Chemical glycosylation, and it is important that a difference be highlighted.

Additionally with regards to the above comment with regards to "glycosylation always involves a nucleotide sugar" this is only true of glycosylation reactions in vivo. But this is not true in any way with regards to the chemical synthesis of glycosidic linkages.

Thanks —Preceding unsigned comment added by Pktrisacch (talk • contribs) 23:14, 17 February 2010 (UTC)[reply]

Chemical addition of sugars (eg glucose + haemoglobin => HbA1c) is called glycation. Glycosylation is a standard textbook term so renaming the article would cause more problems than solutions for the general reader. There is already a link under See Also for any wandering chemists who aren't intersted in the biology. 11:18, 18 February 2010 (UTC) Ianmc (talk)

Origin of life[edit]

It's been proposed that a glycosylation mechanism acted as the precursor of the DNA and RNA. The theory isn't complete. It's based on the way sugars, lipids and proteins can interact in order they maintain some primitive genetic information without DNA or RNA. The theory isn't functional neither complete. — Preceding unsigned comment added by 2A02:587:4110:2A00:7463:F17D:D8A9:F36A (talk) 02:55, 17 June 2018 (UTC)[reply]

Name it![edit]

" This enzymatic process produces one of the fundamental biopolymers found in cells (along with DNA, RNA, and proteins)." — Preceding unsigned comment added by 2603:9000:AC08:A600:648D:D753:3EA1:A647 (talk) 01:16, 4 May 2020 (UTC)[reply]