WHY ARE PROTEINS O-GLYCOSYLATED

被引:675
作者
JENTOFT, N [1 ]
机构
[1] CASE WESTERN RESERVE UNIV,DEPT BIOCHEM,CLEVELAND,OH 44106
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
收藏
页码:291 / 294
页数:4
相关论文
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