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Descriptor en español: |
Glicosilación
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Descriptor en inglés: | Glycosylation | ||||||
Descriptor en portugués: | Glicosilação | ||||||
Descriptor en francés: | Glycosylation | ||||||
Término(s) alternativo(s): |
Glycosylation, Protein Glycosylations Glycosylations, Protein Protein Glycosylation Protein Glycosylations |
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Código(s) jeráquico(s): |
G02.111.158.812 G02.607.299 G03.191.812 |
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Identificador Único RDF: | https://id.nlm.nih.gov/mesh/D006031 | ||||||
Nota de alcance: | The synthetic chemistry reaction or enzymatic reaction of adding carbohydrate or glycosyl groups. GLYCOSYLTRANSFERASES carry out the enzymatic glycosylation reactions. The spontaneous, non-enzymatic attachment of reducing sugars to free amino groups in proteins, lipids, or nucleic acids is called GLYCATION (see MAILLARD REACTION). |
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Nota de indización: | almost never IM |
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Calificadores permitidos: |
DE drug effects RE radiation effects |
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Indexación anterior: |
Glycoproteins (1966-1986) Protein Processing, Post-Translational (1983-1986) |
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Nota Pública de MeSH: | 87 |
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Nota de historia: | 87 |
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Vea también los descriptores: |
Glycation End Products, Advanced
MeSH Protein Processing, Post-Translational MeSH | ||||||
Identificador de DeCS: | 19178 | ||||||
ID del Descriptor: | D006031 | ||||||
Documentos indizados en la Biblioteca Virtual de Salud (BVS): | Haga clic aquí para acceder a los documentos de la BVS | ||||||
Fecha de establecimiento: | 01/01/1987 | ||||||
Fecha de entrada: | 24/06/1986 | ||||||
Fecha de revisión: | 17/07/2017 |
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PHENOMENA AND PROCESSES
Chemical Phenomena [G02]Chemical Phenomena -
PHENOMENA AND PROCESSES
Chemical Phenomena [G02]Chemical Phenomena -
PHENOMENA AND PROCESSES
Metabolism [G03]Metabolism
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Glycosylation
- Concepto preferido
Protein Glycosylation
- Más estrecho
UI del concepto |
M0009504 |
Nota de alcance | The synthetic chemistry reaction or enzymatic reaction of adding carbohydrate or glycosyl groups. GLYCOSYLTRANSFERASES carry out the enzymatic glycosylation reactions. The spontaneous, non-enzymatic attachment of reducing sugars to free amino groups in proteins, lipids, or nucleic acids is called GLYCATION (see MAILLARD REACTION). |
Término preferido | Glycosylation |
Término(s) alternativo(s) |
Glycosylations |
UI del concepto |
M0009505 |
Término preferido | Protein Glycosylation |
Término(s) alternativo(s) |
Glycosylation, Protein Glycosylations, Protein Protein Glycosylations |
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