What happens to proteins during glycosylation?

During glycosylation, proteins undergo the addition of carbohydrate groups, a critical post-translational modification that occurs primarily in the endoplasmic reticulum and Golgi apparatus. This process significantly impacts the protein's structure and function, influencing its stability, folding, and interactions with other molecules. Glycosylation can determine a protein's localization, help in proper protein folding, and play roles in cell-cell recognition and signaling.

The addition of carbohydrate moieties can create glycoproteins, which are essential for a variety of biological functions such as immune response, protection against proteolytic degradation, and facilitating cellular communication. Glycosylation can also impact how proteins are recognized by receptors and antibodies, thus playing a crucial role in various physiological processes.

The other processes mentioned, such as degradation for recycling, conversion into lipids, or phosphorylation, do not correspond to glycosylation and serve entirely different functions in protein metabolism and regulation. Thus, understanding glycosylation helps clarify the intricate roles that carbohydrate additions play in protein behavior within the cell.