Margot Paulick

Assistant Professor of Chemistry

Office: WOLD 217
Phone: (518) 388-6155
Fax: (518)388-6795
Email: paulickm@union.edu

Education:

B.S. Chemistry, University of Wisconsin, Madison, 2000
Ph.D. Bioorganic Chemistry, University of California, Berkeley, 2006

Courses:

CHM 231 Organic Chemistry I
CHM 231 Organic Chemistry I Lab
CHM 232 Organic Chemistry II
CHM 232 Organic Chemistry II Lab
CHM 335 Survey of Biochemistry

Research Interests:

Glycobiology is the study of the structure, biosynthesis, and biology of glycans, the complex sugar structures expressed by cells and tissues that are used for energy, stress protection, and a variety of other biological functions. Glycans can also be attached to cell surface biomolecules, such as proteins and lipids, where they are known to mediate cell-cell interactions and signaling events. For example, many cellular proteins are attached to the cell surface via a glycolipid chain known as a glycosylphosphatidylinositol (GPI) anchor. Other glycans, such as trehalose, are able to protect cells from thermal or osmotic stress. Glycans are difficult to study by conventional genetic methods because their biosynthesis is not template driven; therefore, progress towards a molecular understanding of their functions has been slow when compared to proteins or DNA. Chemical approaches, including small molecule inhibitors, unnatural glycan structures, and other technologies, offer a powerful alternative to genetic methods for the study of glycan function. Research in the Paulick laboratory will focus on the chemical synthesis of modified glycans for the preservation and understanding of biological systems.
Students conducting research in the Paulick lab will be exposed to a wide variety of chemical and biological techniques, such as organic synthesis and purification, cell culture techniques, protein expression and purification, and fluorescence microscopy. If you are interested in conducting research in the Paulick lab, please set up an appointment with Prof. Paulick to discuss this possibility.

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