Deglycosylation is a process that involves the removal of sugar molecules from glycoproteins. Some synonyms for this term include de-N-glycosylation, desialylation, and deglycation. De-N-glycosylation specifically refers to the removal of N-linked glycans, while desialylation involves the removal of sialic acid residues from the glycoprotein's outer surface. Deglycation, on the other hand, refers to the removal of glycated residues from a protein, which can occur through a variety of mechanisms. Regardless of the specific process, deglycosylation is important for a range of biological processes, including protein folding and stability, as well as disease progression and development.