Carbohydrates are made up of carbon, hydrogen, and oxygen. They exist as monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can be aldoses or ketoses and exist as cyclic structures in solution. Disaccharides like sucrose are formed through glycosidic bond formation between two monosaccharides. Polysaccharides vary in composition and function, with starch and glycogen serving as energy storage and cellulose providing structural support. Glycoconjugates are carbohydrates bound to proteins or lipids that play important roles in cell signaling and recognition.
n chemistry, a glycosidic bond is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
This presentation is made for F.Y.Bsc. Students.
The presentation includes the General Properties of Carbohydrate and the classification of carbohydrates.
WHAT IS CARBOHYDRATE? CLASSIFICATION OF CARBOHYDRATE? WHAT IS MONOSACCHARIDE? CLASSIFICATION OF MONOSACCHARIDE. PHYSICAL PROPERTY. CHEMICAL PROPERTY. ATRUCTURAL FORMULA. METABOLISM . IMPORTANCE OF MONOSACCHARIDE. IMPORTANT FACT RELATED TO MONOSACCHARIDE. DISORDER OF MONOSACCHARIDE CONCLUSION. REFRANCES
this power point is about the biochemistry of carbohydrates and the different types of carbohydrates and detailed information about every one of them and in the last slides the deficiency of carbohydrates explained and the symptoms also.
n chemistry, a glycosidic bond is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
This presentation is made for F.Y.Bsc. Students.
The presentation includes the General Properties of Carbohydrate and the classification of carbohydrates.
WHAT IS CARBOHYDRATE? CLASSIFICATION OF CARBOHYDRATE? WHAT IS MONOSACCHARIDE? CLASSIFICATION OF MONOSACCHARIDE. PHYSICAL PROPERTY. CHEMICAL PROPERTY. ATRUCTURAL FORMULA. METABOLISM . IMPORTANCE OF MONOSACCHARIDE. IMPORTANT FACT RELATED TO MONOSACCHARIDE. DISORDER OF MONOSACCHARIDE CONCLUSION. REFRANCES
this power point is about the biochemistry of carbohydrates and the different types of carbohydrates and detailed information about every one of them and in the last slides the deficiency of carbohydrates explained and the symptoms also.
Biochemistry of Carbohydrates for MBBS, BDS, Lab Med 2024.pptxRajendra Dev Bhatt
Carbohydrates are carbon compounds that contain large quantities of hydroxyl groups.
The simplest carbohydrates also contain either an aldehyde moiety (these are termed polyhydroxyaldehydes) or a ketone moiety (polyhydroxyketones).
All carbohydrates can be classified as either monosaccharides, oligosaccharides or polysaccharides.
Any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
Chemically, carbohydrates are defined as “optically active polyhydroxy aldehydes or ketones or the compounds which produce units of such type on hydrolysis”.
Carbohydrates : carbohydrates are polyhydroxy aldehyde or ketones, or substances that yield such compounds on hydrolysis. A carbohydrate is a biological molecule consisting of Carbon (C), Hydrogen (H), and Oxygen (O) atoms, usually with a hydrogen-oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (CH2O)n. Simple carbohydrates are also known as "Sugars" or "Saccharides".
Depending upon the composition and complexity, carbohydrates are divided into four groups:
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides
4. Polysaccharides
Monosaccharides: are simplest sugars, or the compounds which possess a free aldehyde (CHO) or ketone (C=O) group and two or more hydroxyl (OH) groups. They are simplest sugars and cannot be hydrolyzed further into smaller units. Examples of monosaccharides include:
1. Glucose
2. Fructose
3. Galactose
Disaccharides: Those sugars which yield two molecules of the same or different molecules of monosaccharides on hydrolysis are called Disaccharides. Three most common disaccharides of biological importance are:
1. Maltose
2. Lactose
3. Sucrose
Oligosaccharides: are compound sugars that yield more than two and less than ten molecules of the same or different monosaccharides on hydrolysis. Depending upon the number of monosaccharides units present in them oligosaccharides can be classified as Trisaccharides, Tetrasaccharides, Pentasaccharides and so on.
Polysaccharides: polysaccharides are polymers containing ten or more monosaccharides units attached together. Polysaccharides are also known as Glycans. Polysaccharides are further classified into:
1. Homopolysaccharides: are also known as homoglycans. Homopolysaccharides are polymer of same monosaccharide units. Example includes:
1. Starch
2. Glycogen
3. Cellulose
4. Inulin
5. Dextrin
6. Dextran
7. Chitin
Heteropolysaccharides: heteropolysaccharides are polysaccharides that contains different types of monosaccharides. Heteropolysaccharides can be classified as: GAG, AGAR, AGAROSE, PECTIN.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
Nucleophilic Addition of carbonyl compounds.pptxSSR02
Nucleophilic addition is the most important reaction of carbonyls. Not just aldehydes and ketones, but also carboxylic acid derivatives in general.
Carbonyls undergo addition reactions with a large range of nucleophiles.
Comparing the relative basicity of the nucleophile and the product is extremely helpful in determining how reversible the addition reaction is. Reactions with Grignards and hydrides are irreversible. Reactions with weak bases like halides and carboxylates generally don’t happen.
Electronic effects (inductive effects, electron donation) have a large impact on reactivity.
Large groups adjacent to the carbonyl will slow the rate of reaction.
Neutral nucleophiles can also add to carbonyls, although their additions are generally slower and more reversible. Acid catalysis is sometimes employed to increase the rate of addition.
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
Travis Hills' Endeavors in Minnesota: Fostering Environmental and Economic Pr...Travis Hills MN
Travis Hills of Minnesota developed a method to convert waste into high-value dry fertilizer, significantly enriching soil quality. By providing farmers with a valuable resource derived from waste, Travis Hills helps enhance farm profitability while promoting environmental stewardship. Travis Hills' sustainable practices lead to cost savings and increased revenue for farmers by improving resource efficiency and reducing waste.
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Abnormal or anomalous secondary growth in plants. It defines secondary growth as an increase in plant girth due to vascular cambium or cork cambium. Anomalous secondary growth does not follow the normal pattern of a single vascular cambium producing xylem internally and phloem externally.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
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Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
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Exposé invité Journées Nationales du GDR GPL 2024
2. 2
Chapter 7: Carbohydrates and Glycobiology
keystone concepts:
• All carbohydrates are made up of C, H, and O
• The three elements that make up all carbohydrates are arranged as
alcohols, aldehydes, or ketones
• Monosaccharides are the monomeric subunits of di-, oligo-, and
polysaccharides
• Polysaccharides vary in composition, type of glycosidic bond, chain
length, degree of branching, and biological function
• Glycoconjugates including proteoglycans, glycoproteins, and
glycolipids and are hybrid carbohydrate molecules with protein and
lipid components
• Carbohydrates function in energy storage, structural support, and
intercellular signaling
3. 3
Monosaccharide classification
• Monosaccharides have the general formula CnH2nOn, where n varies from
3 to 8.
• Aldose: a monosaccharide containing an aldehyde group.
• Ketose: a monosaccharide containing a ketone group.
4. • all monosaccharides (except dihydroxyacetone) contain 1+ chiral
carbon atom
– occur in optically active isomeric forms
• enantiomers = two different optical isomers that are mirror images
• in general, a molecule with n chiral centers can have 2n
stereoisomers
Monosaccharides have chiral carbons
5. • are used to represent three-dimensional sugar structures on paper
• bonds drawn horizontally indicate bonds that project out of the
plane of the paper
• bonds drawn vertically project behind the plane of the paper
• The carbon chain is written vertically with the most oxidized carbon
at the top.
• Carbohydrates can have multiple chiral carbons; the
configuration of groups around each carbon atom determines
how the compound interacts with other biomolecules.
Fischer Projections
6. • The assignment of D or L is made according to the orientation of the
asymmetric carbon furthest from the carbonyl group
• in a standard Fischer projection if the hydroxyl group is on the right the
molecule is a D sugar (dextro), otherwise it is an L sugar (levo).
• Assignment is compared to glyceraldehyde
D Isomers and L Isomers
7. What Makes Sugar Sweet?
• TAS1R2 and TAS1R3
encode sweet-taste
receptors
• binding of a compatible
molecule generates a
“sweet” electrical signal
in the brain
– requires a steric
match
10. Epimers
• epimers = two sugars that differ only in the
configuration around one carbon atom
11. Galactose is in many plant gums and pectins
• component of the disaccharide lactose
Fructose is the sweetest of all the naturally occurring
sugars
• honey, fruits
• component of the disaccharide sucrose
Monosaccharides
13. • in aqueous solution, all
monosaccharides with 5 or more
backbone carbons occur as cyclic
structures
• The carbonyl group of a straight-
chain monosaccharide will react
reversibly with a hydroxyl group
on a different carbon atom
• To form a hemiacetal or hemiketal,
forming a heterocyclic ring with an
oxygen bridge between two
carbon atoms.
• Rings with five and six atoms are
called furanose and pyranose
respectively.
13
The Common Monosaccharides Have
Cyclic Structures
14. Hemiacetals and Hemiketals
• hemiacetals or hemiketals are the derivatives formed by a
general reaction between alcohols and aldehydes or ketones
• acetal or ketal = product of the second alcohol molecule addition
– forms a glycosidic bond
15. α versus β
• The carbon atom containing the
carbonyl oxygen is called the
anomeric carbon
• The oxygen atom may take a
position either above or below
the plane of the ring.
• The resulting possible pair of
stereoisomers are called
anomers. In the α anomer, the -
OH substituent on the anomeric
carbon rests on the opposite side
(trans) of the ring from the
CH2OH side branch.
16. Pyranoses and Furanoses
• pyranoses = six-membered
ring compounds
– form when the hydroxyl
group at C-5 reacts with
the keto group at C-1
• furanoses = five-membered
ring compounds
– form when the hydroxyl
group at C-5 reacts with
the keto group at C-2
19. Haworth Perspective Formulas
• Haworth perspective
formulas = more accurate
representation of cyclic sugar
structure than Fischer
projections
– six-membered ring is tilted
to make its plane almost
perpendicular to that of the
paper
– bonds closest to the
reader are drawn thicker
than those farther away
20. Sugars That Are, or Can Form, Aldehydes Are
Reducing Sugars
• reducing sugars = undergo a characteristic redox reaction
where free aldehyde groups react with Cu2+ under alkaline
condition
– reduction of Cu2+ to Cu+ forms a brick-red precipitate
21. O-Glycosidic Bonds to form
dissacharides
• O-glycosidic bond =
covalent linkage joining
two monosaccharides
– formed when a
hydroxyl group of
one sugar molecule
reacts with the
anomeric carbon of
the other
22. The Reducing End
• formation of a
glycosidic bond
renders a sugar
nonreducing
• reducing end =
the end of a
disaccharide or
polysaccharide
chain with a free
anomeric carbon
Free anomeric carbon
23. Naming Reducing Oligosaccharides
• step 1: with the nonreducing end on the left, give the
configuration (α or β) at the anomeric carbon joining the
first unit to the second
• step 2: name the nonreducing residue using “furano” or
“pyrano”
• step 3: indicate in parentheses the two carbon atoms
joined by the glycosidic bond, with an arrow connecting
the two numbers
• step 4: name the second residue and repeat for
additional residues
25. Polysaccharides
- a carbohydrate consisting of large numbers of
monosaccharide units joined by glycosidic bonds.
Starch
-2/3 of the human diet
-Potatoes, rice, wheat, cereal grains
-mixture of amylose and amylopectin
Glycogen
-only storage for glucose in the body
-liver and muscle
-similar in structure to amylopectin but, more
branched
26. 26
polysaccharides (glycans)
Differ by:
• Monosaccharide
identity
• Length
• Glycosidic bond type
• Branching
- a carbohydrate consisting of large numbers of monosaccharide units joined
by glycosidic bonds.
- most carbohydrates in nature occur as polysaccharides (Mr > 20,000)
heteropolysaccharides =
contain 2+ kinds of
monomers
– provide extracellular
support
homopolysaccharides =
contain only a single
monomeric sugar species
- serve as storage forms
and structural elements
27. Storage: Starch and Glycogen
• starch = contains two types of glucose polymer, amylose and amylopectin
– amylose = long, unbranched chains of D-glucose residues connected by
(α1→4) linkages
– amylopectin = larger than amylose with (α1→4) linkages between glucose
residues and highly branched due to (α1→6) linkages
• glycogen = polymer of (α1→4)-linked glucose subunits, with (α1→6)-linked
branches
– more extensively branched
– more compact than starch
28. Starch
• Starch: a polymer of D-glucose.
– Starch can be separated into amylose and
amylopectin.
– Amylose is composed of unbranched chains of
up to 4000 glucose units joined by a-1,4-
glycosidic bonds.
– Amylopectin contains chains up to 10,000 D-
glucose units also joined by a-1,4-glycosidic
bonds; at branch points, new chains of 24 to 30
units are started by a-1,6-glycosidic bonds.
31. Glycogen
• Glycogen is the energy-reserve carbohydrate for
animals.
– Glycogen is a branched polysaccharide of
approximately 106 glucose units joined by a-1,4- and a-
1,6-glycosidic bonds.
– The total amount of glycogen in the body of a well-
nourished adult human is about 350 g, divided almost
equally between liver and muscle.
32. 32
Glycogen
• Especially abundant in liver and
muscle
• Why is it essential that glycogen
be highly branched?
• Glucose removal from
nonreducing ends is more rapid
• Why not store glucose in
monomeric form?
• Osmolarity
• Hydration
33. 33
Cellulose
• Linear, unbranched homopolysaccharide of glucose that is found in
plants (stalks, stems, trunks)
• Fibrous, tough, water insoluble
Interchain and intrachain hydrogen bonds
produce a supramolecular fiber with great
tensile strength
34. Cellulose
• Cellulose is a linear polysaccharide of D-glucose
units joined by b-1,4-glycosidic bonds.
– It has an average molecular weight of 400,000 g/mol,
corresponding to approximately 2200 glucose units per
molecule.
– Cellulose molecules act like stiff rods and align themselves side
by side into well-organized water-insoluble fibers in which the
OH groups form numerous intermolecular hydrogen bonds.
– This arrangement of parallel chains in bundles gives cellulose
fibers their high mechanical strength.
– It is also the reason why cellulose is insoluble in water.
35. Cellulose
• Cellulose (cont’d)
– Humans and other animals cannot use cellulose as food because
our digestive systems do not contain b-glucosidases (a cellulase),
enzymes that catalyze hydrolysis of b-glucosidic bonds.
– Instead, we have only a-glucosidases; hence, the polysaccharides
we use as sources of glucose are starch and glycogen.
– Many bacteria and microorganisms have b-glucosidases and can
digest cellulose.
– Termites have such bacteria in their intestines and can use wood
as their principal food.
– Ruminants (cud-chewing animals) and horses can also digest
grasses and hay.
37. 37
Chitin
• Linear homopolysaccharide of N-acetylglucosamine in b linkage
• C-2 hydroxyl is replaced with an acetylated amino group
• Not digestible
• Exoskeletons of arthropods, lobsters etc.
• Second most abundant polysaccharide in nature (cellulose is #1)
38. 38
Bacterial cell wall: Peptidoglycans
• Heteropolysaccharide of N-
acetylglucosamine (NAG) and
N-acetylmuramic (NAM) acid
in b1→4 linkage
• Linear polymers lie side by
side and are crosslinked by
small peptides
• Strong sheath prevents
swelling and lysis
• Lysozyme breaks the b1→4
glycosidic bond
• Penicillin prevents synthesis
of the peptide crosslinks
39. 39
Extracellular matrix: glycosaminoglycans
• Extracellular matrix is a
porous substance in
animal and bacteria that
holds cells together while
allowing diffusion of small
molecules
• Composed of repeating
disaccharides with fibrous
proteins (collagen, elastin,
fibronectin and laminin)
• One of the
monosaccharides is either
NAG or NAM
• Hydroxyls sometimes
esterified with sulfate
Joints,
vitreus humor
in eye
Cartilage,
tendons,
ligaments
Cartilage,
cornea,
horns
41. 41
Glycoconjugates: Proteoglycans
• Glycogonjugates are informational
carbohydrates that are covalently
linked to proteins or lipids
• Macromolecules of the cell surface or
extracellular matrix or secreted
• One or more sulfated
glycosaminoglycan covalently
attached to a core protein
Proteoglycans can aggregate
(ex: aggrecan of the extracellular
matrix). Interact with collagen gives
strength
42. 42
Interactions between cells and the
extracellular matrix
• Cellular and extracellular
interactions:
– Anchor cells to the extra-
cellular matrix
– Direct cell migration
– Signal transduction
43. 43
Lipids may contain covalently
bound oligosaccharides
• Gangliosides
– membrane lipid
- cell recognition (blood
typing)
• Lipopolysaccharides
– Prominent feature ing
outer membrane of
gram negative bacteria
– Antibody recognition
Lipopolysaccharide of Salmonella
44. 44
Lectins bind carbohydrates
• Proteins that bind
carbohydrates with varying
specificity
• Serve in cell recognition,
signaling and adhesion
• Useful to detect and separate
glycoproteins
Selectins: type of lectin in the plasma
membrane
Lectins also
mediate bacterial
adhesion to host
cells as in the case
of H. pylori
45. 45
Oligosaccharides: recognition and
adhesion at the cell surface
• Oligosaccharides, as part of
glycoproteins and glycolipids,
interact with lectins in the
extracellular space
• Viruses, bacterial toxins, and some
bacteria bind to glycoproteins to
begin the infection/disease
process
• Lectins in the plasma membrane
mediate cell-cell interactions
• Lysosomal enzymes are directed
into the lysosome through
oligosaccharide recognition