Talk:Proteoglycan
From Wikipedia, the free encyclopedia
 |
This article is within the scope of the Molecular and Cellular Biology WikiProject. To participate, visit the WikiProject for more information. The WikiProject's current monthly collaboration is focused on improving Restriction enzyme. |
||
| Start | This article has been rated as start-Class on the assessment scale. |
||
| Mid | This article is on a subject of mid-importance within molecular and cellular biology. | ||
|
Article Grading: The article has been rated for quality and/or importance but has no comments yet. If appropriate, please review the article and then leave comments here to identify the strengths and weaknesses of the article and what work it will need. |
|||
 |
It is requested that a diagram be included here to improve the readability of this article. For more information, refer to the discussion below or on Wikiproject Chemistry Image Request. Please also see the image style guide before uploading images. |
I have a question. Are proteoglycans that are consumed in food of any benefit, or are they broken down in the digestive system to amino acids, glucose etc in order to be absorbed across the wall of the intestine?? If they are broken down does having higher levels of the constituent parts enable the body to make more proteoglycans and what if any are the health benefits of this?
- Proteoglycans are digested like any other fuel source. First the glycosaminoglycans (GAGs) are removed from the proteins, then the proteins are digested as any other. The GAGs are broken down to their component sugars - some of which are glucosamine, thought to help maintain joint cartilage structure. However, as proteoglycans are only in high concentrations in fairly inedible parts of the body (cartilage, tendon, ligament, intervertebral disc, large arteries), I guess you wouldn't be eating that much of them in a normal diet.Lystrablue 03:17, 21 January 2007 (UTC)
