Table 1.
Fatty acylation of proteins.
| Modification | Lipid | Amino acid modified | Linkage |
|---|---|---|---|
| S-acylation | C16:0 | Cysteine | Thioester (R-SH) |
| palmitic acid | |||
| C18:0 | |||
| stearic acid | |||
| C16:1 | |||
| palmitoleic acid | |||
| C18:1 | |||
| oleic acid | |||
| C20:4 | |||
| arachidonic acid | |||
| N-acylation | C14:0 | Glycine | Amide (R-NH2) |
| myristic acid | |||
| C16:0 | |||
| palmitic acid | |||
| C16:0 | Cysteine | Amide (R-NH2) | |
| palmitic acid | |||
| N-acylation | C14:0 | Lysine | Amide (R-NH2) |
| myristic acid | |||
| C16:0 | |||
| palmitic acid | |||
| O-acylation | C16:0 | Serine or threonine | Oxyester (R-OH) |
| palmitic acid | |||
| C8:0 | |||
| octanoic acid | |||
| C16:1 | |||
| palmitoleic acid | |||