N-glycosylation of proteins

Karkashadze, Nino Guram and Uridia, Rusudan Zurab and Tserodze, Nana Prokof and Tatiashvili, Leila Tariel and Gvidani, Sophia Anzor and Bolkvadze, Nona Tamaz and Dolidze, Liparit Avtandil (2025) N-glycosylation of proteins. World Journal of Advanced Research and Reviews, 26 (1). pp. 3570-3575. ISSN 2581-9615

Maillard reaction includes interaction of reducing sugar with any compound containing free amino group, which is resulted in formation of colored high-molecular compounds [1, 2]. Despite intensive research, a complete mechanism of Maillard reaction is still undefined. Primary product of reaction between sugars and amino acids, N-glycoside right after its formation experiences two types of transformations: 1. hydrolyzation into initial products and 2. rearrangement according to scheme offered by Amadori, which product is 1-amino-1-deoxy-2 ketose [3]. We have studied proteins N-glycosylation mechanism during Maillard reaction. Proteins mainly participate in Maillard reaction in the form of their free amino groups, to which ε-amino groups of lysin and α-amino groups of terminal amino acids belong.