glycopyranosylA univalent radical derived from a glycopyranose
glycopyrrolateA drug of the group of muscarinic anticholinergic drugs with stronger effect for anti-salivary effect and weak effect for increasing heart-rate.
glycorrhachiaThe presence of glucose in the cerebrospinal fluid (which is always true); its concentration; the trend or control of its concentration over time.
glycosidaseAny enzyme that catalyses the hydrolysis of a glycoside
glycosidationThe formation of a glycoside; glycosylation.
glycosideA molecule in which a sugar group (the glycone) is bound to a non-sugar group (the corresponding aglycone) by a nitrogen or oxygen atom. Glycosides yield a sugar after undergoing hydrolysis.
glycosidicallyIn a glycosidic manner; by means of a glycoside
glycosineAn organic base, C₆H₆N₄, produced by the action of ammonia on glyoxal.
glycosinineA carbazole alkaloid found in Glycosmis.
glycosinolateAny of a family of toxic nitrogen-containing sugar sulfates found in all brassicas and many related plants. In the presence of myrosinases, they produce the isothiocyanates responsible for the pungent bite in the flavor of these plants.
glycosylationThe reaction of a saccharide with a hydroxy or amino functional group to form a glycoside; especially the reaction with a protein or lipid to form a glycoprotein or glycolipid.
glycosylphosphatidylinositolA glycolipid, containing inositol as the sugar entity, that is involved in the posttranslational modification of protein
glycosylsphingolipidAny sphingolipid containing at least one monosaccharide residue
glycosyltransferaseAny of several enzymes that catalyze the transfer of glycosyl groups between biological molecules, especially during the biosynthesis of glycoproteins
glycosynapseA molecular assembly that functions as a microdomain that mediates cell adhesion and signals transduction events that affect cellular phenotypes
glycosynthaseAny enzyme that catalyses the formation of a glycoside.
glycosynthesisThe synthesis (especially the biosynthesis) of sugars and polysaccharides
glycyrrhizicOf or pertaining to glycyrrhizic acid or its derivatives
glycyrrhizinA crystalline glycosidic acid, the main sweet-tasting compound from licorice (Glycyrrhiza glabra) root, thirty to fifty times as sweet as sucrose (table sugar).
glyoxalThe dialdehyde ethanedial derived from ethylene glycol; it is used in the preparation of modified starch for the paper industry.
glyoxalaseEither of a pair of related thiol-dependent enzymes: glyoxalase І, which catalyse the isomerisation of the spontaneously formed hemithioacetal adduct between GSH and 2-oxoaldehydes (such as methylglyoxal) into S-2-hydroxyacylglutathione; and glyoxalase ІІ, which hydrolyses these thiolesters.