Quantitative Effects of O-Linked Glycans on Protein Folding.

@article{Chaffey2017QuantitativeEO,
  title={Quantitative Effects of O-Linked Glycans on Protein Folding.},
  author={Patrick K. Chaffey and Xiaoyang Guan and Xinfeng Wang and Yuan Ruan and Yaohao Li and Suzannah G Miller and Amy H Tran and Theo N Koelsch and Lomax F Pass and Zhongping Tan},
  journal={Biochemistry},
  year={2017},
  volume={56 34},
  pages={
          4539-4548
        }
}
Protein O-glycosylation is a diverse, common, and important post-translational modification of both proteins inside the cell and those that are secreted or membrane-bound. Much work has shown that O-glycosylation can alter the structure, function, and physical properties of the proteins to which it is attached. One gap remaining in our understanding of O-glycoproteins is how O-glycans might affect the folding of proteins. Here, we took advantage of synthetic, homogeneous O-glycopeptides to show… CONTINUE READING
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