Protein glycosylation (glycosylation) is a ubiquitous biochemical process, which involves adding sugar chains to protein. The structure and combination of sugar chains vary greatly, which makes glycosylated proteins have many functions. The following are some main types of glycosylation in protein and their biological functions:

1, n-linked glycosylation

This is the most common type of glycosylation, which involves adding sugar chains to aspartic acid residues in protein.

Biological function: It affects the folding and stability of protein and the interaction between cells. N- linked glycosylation plays a key role in the quality control, secretion and localization of protein, which is of great significance to the application of diseases and biotechnology.

2.O- linked glycosylation

O- glycosylation involves adding sugar chains to serine or threonine residues in protein.

Biological function: O- linked glycosylation is related to many cellular processes, including cell signal transduction, protein stability and pathogenesis of diseases, such as cancer, inflammation and autoimmune diseases.

3. glycosyl phosphatidylinositol) anchoring

GPI anchored protein on the cell membrane, and participated in cell signal transduction and protein localization.

Biological function: GPI anchoring is related to some parasitic diseases and human genetic diseases, and it is also important to understand the dynamics and functions of cell surface proteins.