Protein lipidation.

  title={Protein lipidation.},
  author={Marissa J Nadolski and Maurine E. Linder},
  journal={The FEBS journal},
  volume={274 20},
Proteins are covalently modified with a variety of lipids, including fatty acids, isoprenoids, and cholesterol. Lipid modifications play important roles in the localization and function of proteins. The focus of this review is S-palmitoylation, the reversible addition of palmitate and other long-chain fatty acids to proteins at cysteine residues in a variety of sequence contexts. The functional consequences of palmitoylation are diverse. Palmitoylation facilitates the association of proteins… CONTINUE READING

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