WHY ARE PROTEINS O-GLYCOSYLATED

被引：677

作者：

JENTOFT, N ^{[1
]}

机构：

[1] CASE WESTERN RESERVE UNIV,DEPT BIOCHEM,CLEVELAND,OH 44106

来源：

TRENDS IN BIOCHEMICAL SCIENCES | 1990年 / 15卷 / 08期

关键词：

D O I：

10.1016/0968-0004(90)90014-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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. © 1990.

引用

页码：291 / 294

页数：4

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