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2016 | OriginalPaper | Buchkapitel

6. Glycoconjugates

verfasst von : Marco Brito-Arias

Erschienen in: Synthesis and Characterization of Glycosides

Verlag: Springer International Publishing

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Abstract

Carbohydrates covalently attached to proteins and lipids constitute three types of glycoconjugates: proteoglycans, glycoproteins, and glycolipids. Although in the first two cases the types of linkages are the same, chemically proteoglycans behave as polysaccharides and glycoproteins having much less carbohydrate content as proteins. The third important class of glycoconjugates, where carbohydrate residues are covalently attached to a lipidic component, has been classified into four types depending on the lipidic nature: glycoglycerol, glycosyl polyisoprenol pyrophosphates, fatty acid esters, and glycosphingolipids [1].

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Vorheriges Kapitel C-glycosides

Nächstes Kapitel Hydrolysis of Glycosides

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Titel: Glycoconjugates
verfasst von: Marco Brito-Arias
Verlag: Springer International Publishing
Buch: Synthesis and Characterization of Glycosides
Print ISBN: 978-3-319-32308-4

Electronic ISBN: 978-3-319-32310-7

Copyright-Jahr: 2016
DOI: https://doi.org/10.1007/978-3-319-32310-7_6

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