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. 2016 Mar 9;6:54. doi: 10.3389/fonc.2016.00054

Figure 1.

Figure 1

The two major types of protein glycosylation. The attachment of sugar moieties to proteins is a post-translational modification that provides greater proteomic diversity to the proteins. N-linked glycosylation occurs through the asparagine residues of the protein, while O-linked glycosylation occurs through serine or threonine.