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Protein Glycosylation01:25

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Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
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[Glycotechnology in China].

Cheng Jin

    Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
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    Summary
    This summary is machine-generated.

    Glycotechnology, a growing field of biotechnology since the 1990s, is explored. This review covers its international development and specific history within China.

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    Area of Science:

    • Biotechnology
    • Carbohydrate Chemistry
    • Glycoscience

    Background:

    • Glycotechnology emerged in the early 1990s as a distinct field.
    • It integrates principles from chemistry, biology, and engineering.
    • The field focuses on the study and application of carbohydrates.

    Observation:

    • The international landscape of glycotechnology development is presented.
    • Key milestones and research trends globally are highlighted.
    • The evolution of carbohydrate science and technology is examined.

    Findings:

    • The historical trajectory of glycotechnology in China is reviewed.
    • Significant contributions and advancements in Chinese glycotechnology are detailed.
    • The development of glycotechnology within China is contextualized.

    Implications:

    • Understanding the history of glycotechnology aids future research directions.
    • This review provides insights into national and international progress in the field.
    • It serves as a foundational resource for researchers in glycotechnology and related disciplines.