1. Glyconutrients

2. Glycoprotein
Glycoproteins are proteins that contain oligosaccharide chains (glycans) covalently attached to their polypeptide side-chains.
The process of attaching the glycans is known as glycosalation.
The sugar groups attached to glycoprotein can assist in protein folding or improve a proteins’ stability.

3. Functions of Glycoproteins
Structural Molecule
Collagen
Lubricant and Protective Agent
Mucins
Transport Molecule
Transferrin, ceruloplasmin
Immunologic Molecule
Immunoglobins, histocompatibility antigens
Enzyme
Various, e.g alkaline phosphatase
Cell Attachment-recognition site
Proteins involved in cell to cellc ommunication
Interact with specific carbohydrates
Lectins, selectins (cell adhesion lectins), antibodies

4. Functions of Glycoproteins
Receptor
Various Proteins in hormone and drug action
Affect folding of certain proteins
Calnexin, Calreticulin
Regulation of development
Notch and its analogs, key proteins in development
Hemostasis (and thrombosis)
Specific glycoproteins on the surface membranes of platelets

5. Examples
Mucins – mucins are secreted in the mucus of the respiratory and digestive tracts. The sugars attached to the mucins give them considerable water-holding capacity and make them resistant to proteolysis by digestive enzymes.
Immune System Glycoproteins – antibodies, major histocompatibility complex (MHC) (interacts with T-cells)

6. Examples
Glycoproteins in platelets.
Structural glycoproteins

7. Hormones That Are Glycoproteins
Follicle-stimulating hormone
Luteinizing hormone
Thyroid Stimulating hormone
Human chorionic gonadotropin
Alpha-fetoprotein
Erythropoietin

8. Eight Sugars in Glycoproteins
Abbreviation
β-D-Glucose
Glc
β-D-Galactose
Gal
β-D-Mannose
Man
α-L-Fucose
Fuc
N-Acetylgalactosamine
GalNAc
N-Acetylglucosamine
GlcNAc
N-Acetylneuraminic acid
NeuNAc
Xylose
Xyl

9. Eight Sugars in Glycoproteins

10. Glucose Readily available in our diets.
Converted from white sugar, fructose, and starchy foods.
Usually oversupplied in our diets from sugar cane, rice, corn, potatoes, wheat, etc.

11. Galactose Readily available in our diets.
Obtained from the conversion of lactose (milk sugar).

12. Fucose NOT readily available in our diets. Found in breast milk.
Present in several medicinal mushrooms.
Benefits the immune system.

13. Mannose NOT readily available in our diets.
Involved in cellular interactions.
Studies show it can lower blood sugar levels.
Assists the immune system to defend against microbial pathogens.
Anti-inflammatory effect.

14. Xylose Not readily available in our diets.
Present in some sugarless gums and candies.
Added to some nasal sprays to discourage the binding of allergens and pathogens to mucuos membranes.
Anti-bacterial and anti-fungal properties.
May help prevent certain cancers.

15. N-acetyl-neuraminic acid
NOT readily available in our diet.
Present in breast milk.
Assists in brain development.
Boosts immune function.
Anti-viral properties.

16. N-acetyl-glucosamine
NOT readily available in our diets.
Beneficial for cartilage regeneration and joint inflammation.
Glucosamine comes from this compound.
Deficiencies have been linked to diseases of the bowel.

17. N-acetyl-galactosamine
NOT readily available in the diet.
May inhibit the growth of some tumors.
Assists in cell to cell communication.

18. Breast Milk Breast milk contains five of the essential sugars. Fucose
Galactose
N-acetylneuraminic acid
N-acetylglucosamine
Glucose

19. Aloe Vera
Aloe vera contains mannose , galactose, and arabinose.

20. Arabinogalactan Saps and gums of trees contain many glyconutrients.
Arabinogalactin can be obtained from the Larix decidua or larch tree.
It is also found in fruits and vegetables such as tomatoes, corn, carrots, coconut.
It is in the herb echinacea.

21. Echinacea Echinacea contains the following glyconutrients:
Arabinogalactan
Galactose
Arabinose

22. Astragalus Gummifer
The stems and branches of astragalus shrubs are rich in galactose, arabinose, xylose, fucose, rhamnose, galcturonic acid, and proteins.

23. Gum Acacia
Extracted from the African acacia tree, gum acacia contains arabinose, galactose, rhamnose, and glucuronic acid.

24. Gum Ghatti
Obtained from the sap of the Indian sumac, gum ghatti contains galactose, arabinose, mannose, xylose, and glucuronic acid

25. Limu Moui
A marine vegetable native to Tonga, limu moui contains the following glyconutrients:
Galactose
Mannose
Xylose

26. Medicinal Mushrooms and Beta Glucans
Edible mushrooms contain an immune-enhancing sugar compound known as lentinant (a polysaccharide that contains beta-glucans)

27. Pectins
Pectins come from fruits like apples, pumpkins, and tomatoes.

28. Foods That Contain Glyconutrients
Aloe vera
Astralgus
Saps
Gums
Garlic
Certain mushrooms
Yeasts
Husks
Breast milk
Coconut meat
Echinacea
Maize
Pectins from fruits
Some algae
Certain herbs

29. Factors That Reduce Glyconutrients In Food
Green harvests
Processed foods
Preservatives
Increased toxins
Limited variety of foods in our diet

30. Glycoforms
Virtually every cell in the body is covered with hair-like glycoforms.
The sugar molecules form codes that allow cells to communicate with one another.

31. Glyconutrient Conversion
A series of enzyme controlled steps converts one glyconutrient sugar to another.
Enzyme conversions require energy.
Toxins, stress, drugs, processed foods, lack of enzymes, age, etc. can all inhibit an enzymes ability to convert these glyconutrients.
It is more efficient to obtain glyconutrients in the diet than to have to convert them.

32. Glyconutrient Effects
Raise the level of natural killer cells and macrophages to fight against infectious organisms.
Activate immune T-cell activity only when invaders are present.
Decrease cell death in people suffering from chronic fatigue syndrome.

33. Glyconutrient Effects
Elevate disease resistance in weakened individuals.
Act as antioxidant compounds.
Protect the body from toxin and pollution exposure.
Slow premature aging.

34. Glyconutrient Effects
Decrease inflammation in diseases like rheumatoid arthritis.
Helps immune cells recognize invaders due to a mutual “sugar exchange” of information.
Enable cellular components to stick to each other initiating the proper reactions.