Chapter title |
Synthesis, Processing, and Function of N-glycans in N-glycoproteins
|
---|---|
Chapter number | 3 |
Book title |
Glycobiology of the Nervous System
|
Published in |
Advances in neurobiology, January 2014
|
DOI | 10.1007/978-1-4939-1154-7_3 |
Pubmed ID | |
Book ISBNs |
978-1-4939-1153-0, 978-1-4939-1154-7
|
Authors |
Erhard Bieberich, Bieberich, Erhard |
Abstract |
Many membrane-resident and secrected proteins, including growth factors and their receptors, are N-glycosylated. The initial N-glycan structure is synthesized in the endoplasmic reticulum (ER) as a branched structure on a lipid anchor (dolichol pyrophosphate) and then co-translationally, "en bloc" transferred and linked via N-acetylglucosamine to asparagine within a specific N-glycosylation acceptor sequence of the nascent recipient protein. In the ER and then the Golgi apparatus, the N-linked glycan structure is modified by hydrolytic removal of sugar residues ("trimming") followed by re-glycosylation with additional sugar residues ("processing") such as galactose, fucose, or sialic acid to form complex N-glycoproteins. While the sequence of the reactions leading to biosynthesis, "en bloc" transfer and processing of N-glycans is well investigated, it is still not completely understood how N-glycans affect the biological fate and function of N-glycoproteins. This review discusses the biology of N-glycoprotein synthesis, processing, and function with specific reference to the physiology and pathophysiology of the nervous system. |
Mendeley readers
Geographical breakdown
Country | Count | As % |
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Unknown | 194 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
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Student > Ph. D. Student | 47 | 24% |
Student > Bachelor | 28 | 14% |
Student > Master | 21 | 11% |
Researcher | 15 | 8% |
Student > Doctoral Student | 8 | 4% |
Other | 13 | 7% |
Unknown | 62 | 32% |
Readers by discipline | Count | As % |
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Chemistry | 15 | 8% |
Immunology and Microbiology | 7 | 4% |
Medicine and Dentistry | 7 | 4% |
Other | 15 | 8% |
Unknown | 63 | 32% |