Why are proteins O-glycosylated? - PubMed (original) (raw)
Review
Why are proteins O-glycosylated?
N Jentoft. Trends Biochem Sci. 1990 Aug.
Abstract
The O-linked oligosaccharides of glycoproteins are usually clustered within heavily glycosylated regions of the peptide chain. Steric interactions between carbohydrate and peptide within these clusters induce the peptide core to adopt a stiff and extended conformation and this conformational effect appears to represent a major function of O-glycosylation.
Comment in
- Old and new issues regarding the function of O-linked oligosaccharides.
Olofsson S. Olofsson S. Trends Biochem Sci. 1991 Jan;16(1):11. doi: 10.1016/0968-0004(91)90006-h. Trends Biochem Sci. 1991. PMID: 2053132 No abstract available.
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