This article goes into depth about the process of glycosylation. Glycosylation is the attachment of carbohydrates to a lipid or protein, referred to as a glycolipid or glycoprotein respectively. Formation of the sugar-amino acid linkage is very important in the biosynthesis of the carbohydrate units of glycoproteins. the modification of proteins through enzymatic glycosylation is an event that goes beyond the genome and is controlled by factors that are very different amongst various types of cells and species. Many different glycosylation routes have been found in organisms that lead to the mature carbohydrate units on glycoproteins that are secreted by cells or become components of its membrane, cytoplasm, or nucleus. One major event in the biogenesis of peptide-linked oligosaccharides is the formation of the sugar–amino acid bond; this determines the nature of the carbohydrate units that will subsequently be formed by the cellular enzymatic machinery, which in turn influences the protein’s biological activity. This is a perfect example of structure fits function.
This article talks about two types of glysoylation. N-glycosylation and O-glycosylation. I'm not going to go in depth about those because it is wayyyy too confusing but feel free to read the article if you're interested! It also talks about phosphoglycosylation. Phosphoglycosylation is the enzymatic attachment of a sugar to the polypeptide chain, through a phosphodiester bridge.
Defects in the attachment of a carbohydrate to protein have lead to some human diseases. The disorders that have been present at birth are most often neurological and developmental deficiencies.
Appreciation of the major role that oligosaccharides play in the framework of proteins with many different amino acid sequences make glycopeptide bond multiplicity more understandable. After all, it is the formation of these linkages that determines to a large extent the nature of the final carbohydrate units (where they are going to go and what role they will play in the cell) that are subsequently formed by the the many processing enzymes.
This article talks about two types of glysoylation. N-glycosylation and O-glycosylation. I'm not going to go in depth about those because it is wayyyy too confusing but feel free to read the article if you're interested! It also talks about phosphoglycosylation. Phosphoglycosylation is the enzymatic attachment of a sugar to the polypeptide chain, through a phosphodiester bridge.
Defects in the attachment of a carbohydrate to protein have lead to some human diseases. The disorders that have been present at birth are most often neurological and developmental deficiencies.
Appreciation of the major role that oligosaccharides play in the framework of proteins with many different amino acid sequences make glycopeptide bond multiplicity more understandable. After all, it is the formation of these linkages that determines to a large extent the nature of the final carbohydrate units (where they are going to go and what role they will play in the cell) that are subsequently formed by the the many processing enzymes.
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