Glucose, fructose or galactose are the sugars added during glycation. By glycation, the addition of sugars only takes place in mature proteins. The first step of glycation is condensation. It is a time-consuming process. The end product of condensation is a non-stable Shiff base or aldimine. Then, aldimine spontaneously rearranges to form the Amadori product, which is a stable keto amine. Then, this product undergoes further degradation. Advanced glycation end products is the name we use for final products of glycation.
What is Glycosylation?
Glycosylation is a post-translational modification process that takes place in the endoplasmic reticulum and Golgi apparatus. Moreover, glycosylation facilitates proper protein folding and thereby uplifts the stability of the protein. Hence, this process produces a functional protein as the end product.
Moreover, this is an enzyme regulated process. Hence, we can define it as an enzymatic modification. Here, a defined sugar molecule is added to a predefined region of a protein. The regulation of this process occurs via the regulation of the action of the enzyme.