| glycosylation |
The process of adding sugar units such as in the addition of glycan chains to proteins.
출처: www.ventria.com/glossary.asp
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| glycosyl |
the radical formed from a saccharide by removal of the anomeric hydroxyl group.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| glycosylated |
having formed a linkage with a glycosyl group.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| glycosylated hemoglobin t. |
measurement of the percentage of hemoglobin A molecules that have formed a stable keto–amine linkage between the terminal amino acid position of the β-chains and a glucose group; in normal persons this amounts to about 7 per cent of the total, in diabetics about 14.5 per cent. Used in the management of patients with diabetes mellitus.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| glycosylceramidase |
[EC 3.2.1.62] an enzyme of the hydrolase class that catalyzes the cleavage of a β-linked sugar residue from β-glycosides with large hydrophobic aglycons, such as galactosyl- and glycosylceramides and phlorizin. Such enzyme activity occurs as part of the β-glycosidase complex (q.v.), along with lactase, in the intestinal brush border membrane, where it is frequently referred to as phlorhizin hydrolase. In this context, it is sometimes described as a composite of glucosylceramidase [EC 3.2.1.45] and galactosylceramidase [EC 3.2.1.46] activities and denoted glycosylceramidase [EC 3.2.1.45–6].
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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