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protein acylation

Known as: protein amino acid acylation 
The addition of an acyl group, any group or radical of the form RCO- where R is an organic group, to a protein amino acid. [GOC:jl]
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2016
2016
Functional interplay between protein acylation and cellular metabolism in metabolic disorders
Lysine acylation is a rapidly growing field with a wide range of novel acylation modifications and a huge number of target… 
2016
2016
News and Views.
No one more appropriate than Mr. H. G. Wells could have been found to introduce Prof. L. T. Hogben to his audience on Thursday… 
Review
2009
Review
2009
Foreword: Protein acylation and microdomains in membrane function
Protein acylation, the covalent attachment of long chain fatty acids to proteins, has been known for about 30 years but is… 
2007
2007
Inhibition of insulin secretion by cerulenin might be due to impaired glucose metabolism
Cerulenin, an inhibitor of protein acylation, has been used as a tool to study the potential role of protein acylation in a… 
2003
2003
Hepatic enzymatic synthesis and hydrolysis of CoA esters of solvent‐derived oxa acids
Many ethylene glycol‐derived solvents are oxidized to xenobiotic alkoxyacetic acids (3‐oxa acids) by hepatic enzymes. The… 
1999
1999
Protein acylation in normoxic and ischemic/reperfused cardiac tissue.
Review
1995
Review
1995
Dynamic protein acylation and the regulation of localization and function of signal-transducing proteins.
Review
1995
Review
1995
Protein palmitoylation in membrane trafficking.
Introduction Protein palmitoylation was first described more than 20 years ago for the myelin proteolipid protein, but the… 
1993
1993
Antagonism of [3H]fatty acid incorporation into vimentin by sodium pyruvate: Pitfalls of protein acylation
In the course of studying possible fatty acid acylation of vimentin by cultured bovine lens epithelial cells, several potential… 
1978
1978
Inhibition of lysinoalanine synthesis by protein acylation.
Treating wheat gluten, soy protein, and lactalbumin under alkaline conditions at 65 degree C for various times destroys part of… 
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