Ubiquitous Importance of Protein Glycosylation

  • Jasminka Krištić
  • Gordan LaucEmail author
Part of the Methods in Molecular Biology book series (MIMB, volume 1503)


More than half of all proteins are glycosylated. The attached glycans provide proteins with important structural and functional properties and glycan parts of glycoproteins have essential roles in many key biological processes. This chapter describes the effect of glycosylation on the structure and function of proteins, with emphasis on regulation of protein half-life and modulation of protein function by alternative glycosylation. In addition, this chapter highlights the importance of glycan–lectin interactions, the ability of glycans to block phosphorylation of proteins, and the importance of glycans in disease.

Key words

Glycans Protein structure Protein function Lectins Protein half-life Alternative glycosylation IgG glycosylation O-GlcNAc Glycosylation in disease 


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© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Genos Glycoscience Research LaboratoryZagrebCroatia
  2. 2.Faculty of Pharmacy and BiochemistryUniversity of ZagrebZagrebCroatia

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