Glycosylation is the reaction catalysed by glycosyltransferases, which adds carbohydrates site-specifically to another molecule, generally proteins and lipids. Glycosylation comes in five forms: N-linked, O-linked and phospho–serine glycosylation, as well as C-mannosylation and glypation (addition of glycophosphatidylinositol). Glycosylation can help a protein achieve folding and can facilitate signalling and cell–cell adhesion.
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Research |Nature 549, 538–542