Glycosylation Quantitative Proteomics (CAT#: STEM-MB-0096-WXH)

Introduction

Protein glycosylation (Glycosylation) is a common post-translational modification of proteins. It is the process of linking sugar chains to proteins under the action of glycosyltransferases and forming glycosidic bonds with special amino acid residues on proteins. The glycosylation types of proteins in mammals can be divided into three types: N-glycosylation, O-glycosylation and GPI glycosylphosphatidylinositol anchor. Glycosylation plays an important role in organisms: it has many functions such as protection, stability, organization and barrier for cells; it can be used as a specific ligand for exogenous receptors, and certain sugar chains can be used as Specific receptors for bacteria and parasites; sugar chains can also serve as specific ligands for endogenous receptors, involved in mediating clearance, turnover and intracellular travel.