In glycoproteins, the carbohydrate moiety is always attached through the amino acid residues:
A) asparagine, serine, or threonine.
B) aspartate or glutamate.
C) glutamine or arginine.
D) glycine, alanine, or aspartate.
E) tryptophan, aspartate, or cysteine.

Question

Quizplus · Accepted Answer

The carbohydrate moiety in glycoproteins is typically attached through the amino acid residues asparagine, serine, or threonine, which have specific consensus sequences that are recognized by glycosylation enzymes. Asparagine residues are the most common attachment sites for N-linked glycosylation, while serine and threonine residues can be modified by O-linked glycosylation.

In Glycoproteins, the Carbohydrate Moiety Is Always Attached Through the Amino