[Zurück]

D. Ret, E. Gasparotto, A. Dadra, N. Samadi, E. Untersmayr, S. Knaus:
"Sialic Acid and Pathology";
Vortrag: 23rd Austrian Carbohydrate Workshop, Graz University of Technology; 14.02.2019 - 15.02.2019.

Glycosylation is a modification by which a carbohydrate is covalently bounded to a protein, lipid or another organic molecule playing an essential role in cell signaling and cell-cell communication within the organism. These glycosylated surface structures can be considered as a natural passport helping the immune system to recognize "self" from "altered self" or "non-self" antigens. Within the different structural sugar components of glycoconjugates, one sugar family confers to the animal kingdom a special resistance to pathogens like viruses, bacteria, fungi or parasites as result of the evolutionary process. This sugar family is called sialic acid and is composed of a 9-carbon monosaccharide, bare a negative charge and typically occupy the distal end of glycan chain. The most important are the N-acetylneuraminic acids (Neu5Ac) and N-glycolylneuraminic acids (Neu5Gc). On cell surfaces of healthy human subjects glycosylation is characterized by high amounts of Neu5Ac. Upon dietary exposure to high amounts of the non-human sialic acid form Neu5Gc (predominantly found in red meats, milk products). Neu5Gc in the body may elicit an immune response resulting in chronic inflammation. In this study we establish a relationship by the amount of dietary introduced Neu5Gc daily per country and incidence of cancer

Sialic Acid, Neu5Ac, Neu5Gc, pathology.