Acetylation - Acetylation of Proteins

Acetylation of Proteins

In biology, i.e., in living cells, acetylation occurs as a co-translational and post-translational modification of proteins, for example, histones, p53, and tubulins. In fact, proteomics studies have identified thousands of acetylated mammalian proteins. Among these proteins, chromatin proteins and metabolic enzymes are highly represented, indicating that acetylation has a considerable impact on gene expression and metabolism. In bacteria, 90% of proteins involved in central metabolism of Salmonella enterica are acetylated.

Acetylation of the amino terminus occurs in about 50% of yeast proteins and more than 80% of human proteins. The reaction is catalyzed by N-terminal acetyltransferases, occurs predominantly during protein synthesis and appears to be irreversible. Acetylation of the amino terminus of a protein can function as degradation signal (degron).