glycosylation

(glī″kōs-ī-lā′shŭn )

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The chemical linkage of sugar molecules to proteins. In diabetes mellitus and some other diseases, excessive levels of glucose in the blood may gradually sugarcoat tissues and cells, causing them to function improperly. Glycosylation may injure cytokines, cell receptors, the extracellular matrix, retinas, kidneys, nerves, and arteries.
SYN: SEE: protein glycosylation

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