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Oligosaccharide
An oligosaccharide (from the Greek ολίγος oligos, ''a few'', and σάκχαρ sacchar, ''sugar'') is a saccharide polymer containing a small number (typically three to nine〔Dairy Science and Technology, second edition. P. Walstra, J.T.M. Wouters and T.J. Geurts. CRC, Taylor & Francis, 2008〕〔Understanding Nutrition, Eleventh Edition. E. Whitney, S. R. Rolfes. Thomson Wadsworth, 2008〕〔http://www.britannica.com/EBchecked/topic/427621/oligosaccharide〕) of simple sugars (monosaccharides). Oligosaccharides can have many functions; for example, they are commonly found on the plasma membrane of animal cells where they can play a role in cell-to-cell recognition.
In general, they are found either ''O''- or 'N''-linked to compatible amino acid side-chains in proteins or to lipid moieties (see glycans). N-linked Oligosaccharides are found attached to asparagine via beta linkage to the amine nitrogen of the side chain.〔Voet, Donald; Voet, Judith; Pratt, Charlotte (2013). ''Fundamentals of Biochemistry: Life at the Molecular Level'' (4th ed.). Hoboken, NJ: John Wiley & Sons, Inc. ISBN 978-0470-54784-7.〕 Alternately, O-linked oligosaccharides are generally attached to threonine or serine on the OH group of the side chain.
==Role in Glycosylation==
In biology, glycosylation is the co-translational process by which a
carbohydrate is covalently attached to an organic molecule – creating structures such as glycoproteins and glycolipids.〔''Essentials of Glycobiology''. Ajit Varki (ed.) (2nd ed.). Cold Spring Harbor Laboratories Press. ISBN 978-0-87969-770-9.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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