Protein glycosylation: New challenges and opportunities

被引：152

作者：

Wong, CH

机构：

[1] Scripps Res Inst, Dept Chem, La Jolla, CA 92037 USA

[2] Scripps Res Inst, Skaggs Inst Chem Biol, La Jolla, CA 92037 USA

来源：

JOURNAL OF ORGANIC CHEMISTRY | 2005年 / 70卷 / 11期

关键词：

D O I：

10.1021/jo050278f

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

Protein glycosylation is the most complex post-translational modification process. More than 50% of proteins in humans are glycosylated, while bacteria such as E. coli does not have this modification machinery. Many small-molecule natural products also require glycosylation in order to express their function. Development of effective synthetic tools for use in understanding the effect of glycosylation on the structure and function of biomolecules will lead to the development of new strategies to tackle major problems associated with carbohydrate-mediated biological recognitions.

引用

页码：4219 / 4225

页数：5

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