CHEMICAL GLYCOSYLATION OF PEPTIDES

Glycosylation involves covalent attachment of carbohydrates to macromolecules such as lipids, proteins, and peptides. 

Glycosylation can improve the physicochemical properties of peptides. These include solubility, stability, half-life and homogeneity. Glycosylation can also have positive effects on pharmacological properties of a peptide-drug candidate.

AMYLOID PEPTIDES AND ALZHEIMER‘S DISEASE

Alzheimer‘s disease (AD) is the prevalent cause of dementia in elderly people and has become one of the leading causes of death in developed countries. The growing number of AD patients is due to the increased life expectancy: the frequency of AD is about 1% at the age of 60-64 and doubles approximately every five years. AD is an irreversible and progressive neurodegenerative disorder. Symptoms include gradual loss of cognitive functions such as memory, verbal and visuospatial abilities, and changes in personality, behavior, and activities of daily living. AD patients in the final stages completely depend on the care of others.