GLYCOPROTEINS

Glycoprotein
• Glycoproteins are proteins that contain
oligosaccharide chains (glycans) covalently
attached to their polypeptide side-chains.
• The process of attaching the glycans is known
as glycosalation.
• The sugar groups attached to glycoprotein can
assist in protein folding or improve a proteins’
stability.
 Functions of Glycoproteins
Function Glycoprotein
Structural Molecule Collagen
Lubricant and Protective Agent Mucins
Transport Molecule Transferrin, ceruloplasmin
Immunologic Molecule Immunoglobins, histocompatibility
antigens
Enzyme Various, e.g alkaline phosphatase
Cell Attachment-recognition site Proteins involved in cell to cellc
ommunication
Interact with specific carbohydrates Lectins, selectins (cell adhesion lectins),
antibodies
 Examples
• Mucins – mucins are secreted in the mucus of
the respiratory and digestive tracts. The
sugars attached to the mucins give them
considerable water-holding capacity and make
them resistant to proteolysis by digestive
enzymes.
• Immune System Glycoproteins – antibodies,
major histocompatibility complex (MHC)
(interacts with T-cells)
 Examples
• Glycoproteins in platelets.
• Structural glycoproteins
 Hormones That Are Glycoproteins
• Follicle-stimulating hormone
• Luteinizing hormone
• Thyroid Stimulating hormone
• Human chorionic gonadotropin
 Eight Sugars in Glycoproteins
Sugar Abbreviation
β-D-Glucose Glc
β-D-Galactose Gal
β-D-Mannose Man
α-L-Fucose Fuc
N-Acetylgalactosamine GalNAc
N-Acetylglucosamine GlcNAc
N-Acetylneuraminic acid NeuNAc
Xylose Xyl
Eight Sugars in Glycoproteins
 Glucose
• Readily available in our diets.
• Converted from white sugar, fructose, and
starchy foods.
• Usually oversupplied in our diets from sugar
cane, rice, corn, potatoes, wheat, etc.
 Galactose
• Readily available in our diets.
• Obtained from the conversion of lactose (milk
sugar).
 Fucose
• NOT readily available in our diets.
• Found in breast milk.
• Present in several medicinal mushrooms.
• Benefits the immune system.
 Mannose
• NOT readily available in our diets.
• Involved in cellular interactions.
• Studies show it can lower blood sugar levels.
• Assists the immune system to defend against
microbial pathogens.
• Anti-inflammatory effect.
 Xylose
• Not readily available in our diets.
• Present in some sugarless gums and candies.
• Added to some nasal sprays to discourage the
binding of allergens and pathogens to mucuos
membranes.
• Anti-bacterial and anti-fungal properties.
• May help prevent certain cancers.
 N-acetyl-neuraminic acid
• NOT readily available in our diet.
• Present in breast milk.
• Assists in brain development.
• Boosts immune function.
• Anti-viral properties.
 N-acetyl-glucosamine
• NOT readily available in our diets.
• Beneficial for cartilage regeneration and joint
inflammation.
• Glucosamine comes from this compound.
• Deficiencies have been linked to diseases of
the bowel.
 N-acetyl-galactosamine
• NOT readily available in the diet.
• May inhibit the growth of some tumors.
• Assists in cell to cell communication.
 Breast Milk
• Breast milk contains five of the essential
sugars.
– Fucose
– Galactose
– N-acetylneuraminic acid
– N-acetylglucosamine
– Glucose
 Aloe Vera
• Aloe vera contains mannose , galactose, and
arabinose.
 Arabinogalactan
• Saps and gums of trees contain many
glyconutrients.
• Arabinogalactin can be obtained from the
Larix decidua or larch tree.
• It is also found in fruits and vegetables such as
tomatoes, corn, carrots, coconut.
• It is in the herb echinacea.
 Echinacea
• Echinacea contains the following
glyconutrients:
– Arabinogalactan
– Galactose
– Arabinose
 Gum Acacia
• Extracted from the African acacia tree, gum
acacia contains arabinose, galactose,
rhamnose, and glucuronic acid.
 Medicinal Mushrooms and Beta
Glucans
• Edible mushrooms contain an immune-
enhancing sugar compound known as
lentinant (a polysaccharide that contains beta-
glucans)
 Pectins
• Pectins come from fruits like apples,
pumpkins, and tomatoes.
Foods That Contain Glyconutrients
• Aloe vera • Breast milk
• Gums • Coconut meat
• Garlic • Maize
• Certain mushrooms • Pectins from fruits
• Yeasts • Some algae
• Husks • Certain herbs
 Factors That Reduce
Glyconutrients In Food
• Processed foods
• Preservatives
• Increased toxins
• Limited variety of foods in our diet
 Glycoforms
• Virtually every cell in the body is covered with
hair-like glycoforms.
• The sugar molecules form codes that allow
cells to communicate with one another.
 Glyconutrient Conversion
• A series of enzyme controlled steps converts
one glyconutrient sugar to another.
• Enzyme conversions require energy.
• Toxins, stress, drugs, processed foods, lack of
enzymes, age, etc. can all inhibit an enzymes
ability to convert these glyconutrients.
• It is more efficient to obtain glyconutrients in
the diet than to have to convert them.
 Glyconutrient Effects
• Raise the level of natural killer cells and
macrophages to fight against infectious
organisms.
• Activate immune T-cell activity only when
invaders are present.
• Decrease cell death in people suffering from
chronic fatigue syndrome.
 Glyconutrient Effects
• Elevate disease resistance in weakened
individuals.
• Act as antioxidant compounds.
• Protect the body from toxin and pollution
exposure.
• Slow premature aging.
 Glyconutrient Effects
• Decrease inflammation in diseases like
rheumatoid arthritis.
• Enable cellular components to stick to each
other initiating the proper reactions.