Glycosylation and carbohydrate processing by the liver Glycosylation is the process by which a carbohydrate is covalently attached to a target macromolecule, typically proteins and lipids. This modification serves various functions.[4] For instance, some proteins do not fold correctly unless they are glycosylated.[1] In other cases, proteins are not stable unless they contain oligosaccharides linkedContinue reading “Glycosylation , liver disease and 80% of nervous system disorder”