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Any process that stops, prevents or reduces the frequency, rate or extent of the glycosylation of one or more amino acid residues within a protein. Protein amino acid glycosylation is the addition of a sugar unit to a protein amino acid, e.g. the addition of glycan chains to proteins. Any process that modulates the rate, frequency, or extent of the chemical reactions and pathways resulting in the formation of glycoproteins, any protein that contains covalently bound glycose (i.e. monosaccharide) residues other than as a moiety of nucleic acid; the glycose occurs most commonly as oligosaccharide or fairly small polysaccharide but occasionally as monosaccharide. The chemical reactions and pathways involving carbohydrates, any of a group of organic compounds based of the general formula Cx(H2O)y, as carried out by individual cells. Any process that decreases the rate, frequency, or extent of the addition of a sugar unit to a protein amino acid in any compartment of the Golgi apparatus. Any process that modulates the frequency, rate or extent of protein amino acid glycosylation. Protein amino acid glycosylation is the addition of a sugar unit to a protein amino acid, e.g. the addition of glycan chains to proteins. Any process that decreases the rate, frequency or extent of the chemical reactions and pathways resulting in the formation of a macromolecule, any molecule of high relative molecular mass, the structure of which essentially comprises the multiple repetition of units derived, actually or conceptually, from molecules of low relative molecular mass. Any process that stops, prevents or reduces the frequency, rate or extent of the chemical reactions and pathways involving a protein, occurring at the level of an individual cell. Any process that stops, prevents or reduces the frequency, rate or extent of the covalent alteration of one or more amino acid residues within a protein. Any process that stops, prevents or reduces the frequency, rate or extent of the chemical reactions and pathways by which individual cells transform chemical substances. Any process that modulates the rate, extent or frequency of the chemical reactions and pathways involving carbohydrates, any of a group of organic compounds based of the general formula Cx(H2O)y, as carried out by individual cells. The chemical reactions and pathways resulting in the formation of glycoproteins, any protein that contains covalently bound glycose (i.e. monosaccharide) residues other than as a moiety of nucleic acid; the glycose occurs most commonly as oligosaccharide or fairly small polysaccharide but occasionally as monosaccharide. Any process that decreases the rate, frequency, or extent of the chemical reactions and pathways resulting in the formation of glycoproteins, any protein that contains covalently bound glycose (i.e. monosaccharide) residues other than as a moiety of nucleic acid; the glycose occurs most commonly as oligosaccharide or fairly small polysaccharide but occasionally as monosaccharide. Any process that decreases the rate, extent or frequency of the chemical reactions and pathways involving carbohydrates, any of a group of organic compounds based of the general formula Cx(H2O)y, as carried out by individual cells. Any process that modulates the frequency, rate or extent of the covalent alteration of one or more amino acid residues within a protein. A protein modification process that results in the addition of a sugar unit to a protein amino acid, e.g. the addition of glycan chains to proteins. The covalent attachment of a glycosyl residue to one or more monomeric units in a polypeptide, polynucleotide, polysaccharide, or other biological macromolecule. Any process that stops, prevents or reduces the frequency, rate or extent of the chemical reactions and pathways involving carbohydrate. Any process that stops, prevents or reduces the frequency, rate or extent of the chemical reactions and pathways resulting in the formation of substances, carried out by individual cells. The covalent alteration of one or more amino acids occurring in proteins, peptides and nascent polypeptides (co-translational, post-translational modifications). Includes the modification of charged tRNAs that are destined to occur in a protein (pre-translation modification).

View Gene Ontology (GO) Term

GO TERM SUMMARY
Name: negative regulation of protein amino acid glycosylation
Acc: GO:0060051
Aspect: Biological Process
Desc: Any process that stops, prevents or reduces the frequency, rate or extent of the glycosylation of one or more amino acid residues within a protein. Protein amino acid glycosylation is the addition of a sugar unit to a protein amino acid, e.g. the addition of glycan chains to proteins.
Proteins in PDR annotated with:
   This term: 2 [Search]
   Term or descendants: 3 [Search]


[geneontology.org]
INTERACTIVE GO GRAPH

GO:0060051 - negative regulation of protein amino acid glycosylation (interactive image map)
YRC Informatics Platform - Version 3.0
Created and Maintained by: Michael Riffle