Molecular-Scale Features that Govern the Effects of O-Glycosylation on a Carbohydrate-Binding Module [electronic resource]

• Ngôn ngữ: eng
• Ký hiệu phân loại: 547.6 Aromatic compounds
• Thông tin xuất bản: Washington, D.C. : Oak Ridge, Tenn. : United States. Dept. of Energy. Office of Energy Efficiency and Renewable Energy ; Distributed by the Office of Scientific and Technical Information, U.S. Dept. of Energy, 2015
• Mô tả vật lý: Size: p. 7185-7189 : , digital, PDF file.
• Bộ sưu tập: Metadata
• ID: 263608
• Chủ đề: 1. 09 biomass fuels; 2. 59 basic biological sciences; 3. Biomolecular structure; 4. Protein glycosylation

Tóm tắt

The protein glycosylation is a ubiquitous post-translational modification in all kingdoms of life. Despite its importance in molecular and cellular biology, the molecular-level ramifications of O-glycosylation on biomolecular structure and function remain elusive. Here, we took a small model glycoprotein and changed the glycan structure and size, amino acid residues near the glycosylation site, and glycosidic linkage while monitoring any corresponding changes to physical stability and cellulose binding affinity. The results of this study reveal the collective importance of all the studied features in controlling the most pronounced effects of O-glycosylation in this system. This study suggests the possibility of designing proteins with multiple improved properties by simultaneously varying the structures of O-glycans and amino acids local to the glycosylation site.