Literature DB >> 30948163

Mycobacteria and their sweet proteins: An overview of protein glycosylation and lipoglycosylation in M. tuberculosis.

Carolina Mehaffy1, John T Belisle2, Karen M Dobos3.   

Abstract

Post-translational modifications represent a key aspect of enzyme and protein regulation and function. Post-translational modifications are involved in signaling and response to stress, adaptation to changing environments, regulation of toxic and damaged proteins, proteins localization and host-pathogen interactions. Glycosylation in Mycobacterium tuberculosis (Mtb), is a post-translational modification often found in conjunction with acylation in mycobacterial proteins. Since the discovery of glycosylated proteins in the early 1980's, important advances in our understanding of the mechanisms of protein glycosylation have been made. The number of known glycosylated substrates in Mtb has grown through the years, yet many questions remain. This review will explore the current knowledge on protein glycosylation in Mtb, causative agent of Tuberculosis and number one infectious killer in the world. The mechanism and significance of this post-translational modification, as well as maturation, export and acylation of glycosylated proteins will be reviewed. We expect to provide the reader with an overall view of protein glycosylation in Mtb, as well as the significance of this post-translational modification to the physiology and host-pathogen interactions of this important pathogen. The mass spectrometry proteomics data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier PXD011081 and 10.6019/PXD011081.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Mycobacterium; Post-translational modifications; Protein glycosylation; Tuberculosis

Mesh:

Substances:

Year:  2019        PMID: 30948163     DOI: 10.1016/j.tube.2019.01.001

Source DB:  PubMed          Journal:  Tuberculosis (Edinb)        ISSN: 1472-9792            Impact factor:   3.131


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