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Glycosylation is the process during which sugar chains are attached to organic molecules, most commonly proteins. It is a key modification proteins must undergo, as these sugar chains affect their half-life and function in the body.
Below is an example of the glycosylation on asparagine residues within the ER (endoplasmic reticulum, a part of the cell). The oligosaccharide, consisting of N-acetyl glucosamine, mannose, and glucose, is transferred from dolichol to asparagine. Then, three residues of glucose and one mannose residues are removed.
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