What Is the Mechanism of Covalent Attachment Between Sugars and Amino Acids?
The covalent linkage between sugars and amino acids occurs through a type of bond known as a glycosidic bond, which connects the glycosyl group of the sugar molecule to functional groups on the amino acid, typically an amino or hydroxyl group.
During protein glycosylation, the two predominant forms are N-glycosylation and O-glycosylation:
1. N-glycosylation involves the attachment of a sugar chain to the amino group of an amino acid residue via an N-glycosidic bond, most commonly at the asparagine (Asn) residue.
2. O-glycosylation refers to the linkage of a sugar chain to the hydroxyl group of amino acid residues through an O-glycosidic bond, typically occurring on serine (Ser) or threonine (Thr) residues.
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