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The addition of saccharides to proteins or lipids to form a glycoprotein or glycolipid.

[glycose, a monosaccharide (variant of glucose) + -yl + -ation.]

gly·co′sy·late′ v.


vb (tr)
(Biochemistry) to make glycoprotein
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Therefore different cell lines containing different repertoires of enzymes will glycosylate the same protein in a cell specific manner (18).
Through genetic modifications to Pichia, RCT and VIB have created new strains which homogeneously glycosylate proteins in a human-like manner.
We have spent the last five years engineering yeast cell lines that perform human glycosylation, which now allows us to glycosylate proteins with unprecedented control and uniformity.

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