Summary
Ethanol intoxication selectively and precociously affects the intracellular system of glycosylation, maturation and secretion of glycoproteins at the level of the liver endoplasmic reticulum and Golgi apparatus. Both uptake and release of glycoprotein precursors are impaired early on, only 1.5 h after ethanol administration, and they are completely inhibited within 6 h; at this time the level of each glycoprotein oligosaccharide class shows a significant reduction, the galactosyl- and sialyltransferase activities and the amount of dolichols drop to values significantly lower than the control group. The pathogenesis of such damage has been ascribed to free radical mechanisms activated during ethanol metabolism.
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Nanni, G., Cottalasso, D., Dapino, D., Domenicotti, C., Pronzato, M.A., Marinari, U.M. (1993). Free Radical-Induced Impairment of Liver Glycosylation Processes in Ethanol Intoxication. In: Poli, G., Albano, E., Dianzani, M.U. (eds) Free Radicals: from Basic Science to Medicine. Molecular and Cell Biology Updates. Birkhäuser Basel. https://doi.org/10.1007/978-3-0348-9116-5_26
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