The chemical or biochemical addition of carbohydrate or glycosyl groups to other chemicals, especially peptides or proteins. Glycosyl transferases are used in this biochemical reaction.
Addition of oligosaccharide units (e.g., to protein molecules). The oligosaccharide units are linked to either asparagine side chains by N-glycosidic bonds or to serine and threonine -side chains by O-glycosidic bonds.
The attachment of a carbohydrate molecule to another molecule such as a protein.
The chemical linkage of sugar molecules to proteins. In diabetes mellitus and some other diseases, excessive levels of glucose in the blood may over time sugarcoat tissues and cells, causing them to function improperly. Glycosylation may injure cytokines, cell receptors, the extracellular matrix, retinas, kidneys, nerves, and arteries, among other tissues.