Glycosylation is the attachment of carbohydrates to the backbone of a protein through an enzymatic reaction. It plays a critical role in determining protein structure, function and stability. A protein that is glycosylated is known as a glycoprotein. The two most common types of protein glycosylation are known as N-glycosylation and O-glycosylation.
and system regulatory purposes) but that an additional step is necessary for identifying peptides with two or more glycans.
"Advances in technology to confidently identify densely glycosylated peptides would assist in differentiating healthy and diseased states on the basis of site-specific glycosylation and thus, enabling the use of glycoproteins as marker and therapeutic target in different diseases," Sethi explains.
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