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undergraduate thesis
Glikani
Zagreb: University of Zagreb, Faculty of Science, 2021. urn:nbn:hr:217:066415
Španić, Filip
University of Zagreb
Faculty of Science
Department of Biology
University of Zagreb
Faculty of Science
Department of Chemistry

Institutional repository: Repository of the Faculty of Science

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Španić, F. (2021). Glikani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Science; Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:066415

Španić, Filip. "Glikani." Undergraduate thesis, University of Zagreb, Faculty of Science; University of Zagreb, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:217:066415

Španić, Filip. "Glikani." Undergraduate thesis, University of Zagreb, Faculty of Science; University of Zagreb, Faculty of Science, 2021. https://urn.nsk.hr/urn:nbn:hr:217:066415

Španić, F. (2021). 'Glikani', Undergraduate thesis, University of Zagreb, Faculty of Science; University of Zagreb, Faculty of Science, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:217:066415

Španić F. Glikani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Science; Zagreb: University of Zagreb, Faculty of Science; 2021 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:217:066415

F. Španić, "Glikani", Undergraduate thesis, University of Zagreb, Faculty of Science, Zagreb; University of Zagreb, Faculty of Science, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:217:066415

Metadata
TitleGlikani
Title (english)Glycans
AuthorFilip Španić
MentorJasmina Rokov Plavec (mentor)
GranterUniversity of Zagreb
Faculty of Science
(Department of Biology)
Zagreb
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Glikan je naziv za skup monosaharida međusobno povezanih glikozidnim vezama čija duljina varira ovisno o vrsti glikozidne veze i organizmu. Naziv se češće koristi za skupinu monosaharida povezanih glikozidnim vezama koji mogu biti samostalni ili vezani na protein ili lipid, pri čemu glikan zauzima veći ili manji dio konačne strukture. Glikani mogu biti vezani na različite makromolekule: proteine, lipide, čak i RNA. Prema tome razlikujemo proteoglikane, glikoproteine i glikolipide. Oni nastaju procesom glikozilacije, a sami proces ima pet varijanti: N-, O-, C- glikozilacija, fosfoglikozilacija i glipijacija. Jasno je da je proces glikozilacije izuzetno važna posttranslacijska modifikacija zbog niza uloga koje glikani obavljaju u stanici, a daljnja istraživanja će donijeti napredak u mnogim granama znanosti.
Abstract (english)
Glycan is a name for a set of oligosaccharides connected with glycosidic bonds which varies in lenght depending on a type of glycosidic bond and organism. Name is more commonly used for group of monosaccharides connected with glycosidic bonds which can be independent of connected to a protein or a lipid, where glycan occupies bigger or smaller part of final structure. Glycans can be connected to different macromolecules: proteins, lipides, even RNA. According to that we recognize proteoglycans, glycoproteins and glycolipids. They are made by glycosylation, and the process has five variants: N- , O-, C-glycosylation,phosphoglycosylation and glypiation. It is clear that the glycosylation is very important posttranslational modification by many roles that glycans do in a cell, and further reaserch will bring new advances in many branches of science.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:217:066415
Study programmeTitle: Molecular Biology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) molekularne biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) molekularne biologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-09-28 12:43:43