Just a spoonful of sugar: Short glycans affect protein properties and functions. (29th March 2019)

• Record Type: Journal Article
• Authors: Bello, Claudia; Rovero, Paolo; Papini, Anna Maria
• Other Names: Morelli Giancarlo guestEditor.
• Is Part Of: Journal of peptide science. Volume 25:Number 5(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-03-29
• Subjects: glycan structure -- glycoprotein functions -- glycosylation -- glycosylation site -- protein chemical physical properties; Peptides -- Periodicals; Peptides -- Periodicals; 572.65
• DOI: 10.1002/psc.3167
• Languages: English
• ISSNs: 1075-2617

Abstract

Abstract : Glycosylation has a strong impact on the chemical and physical properties of proteins and on their activity. The heterogeneous nature of this modification complicates the elucidation of the role of each glycan, thus slowing down the progress in glycobiology. Nevertheless, the great advances recently made in protein engineering and in the chemical synthesis, and semisynthesis of glycoproteins are giving impulse to the field, fostering important discoveries. In this review, we report on the findings of the last two decades on the importance that the attachment site, linkage, and composition of short glycans have in affecting protein properties and functions. Abstract : Glycosylation strongly affects protein physical and chemical properties and functions. The presence of even very short glycans on the polypeptide chain, their site of attachment, and the type of linkage can have a huge impact on important protein features.