Protein acylation is the post-translational modification of proteins via the attachment of functional groups through acyl linkages. Protein acylation has been observed as a mechanism controlling biological signaling. One prominent type is fatty acylation, the addition of fatty acids to particular amino acids (e.g. myristoylation, palmitoylation or palmitoleoylation). Different types of fatty acids engage in global protein acylation. Palmitoleoylation is an acylation type where the monounsaturated fatty acid palmitoleic acid is covalently attached to serine or threonine residues of proteins. Palmitoleoylation appears to play a significant role in trafficking and targeting and function of Wnt proteins.
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^Mohammadzadeh, Fatemeh; Hosseini, Vahid; Mehdizadeh, Amir; Dani, Christian; Darabi, Masoud (2019). "A method for the gross analysis of global protein acylation by gas-liquid chromatography". IUBMB Life. 71 (3): 340-346. doi:10.1002/iub.1975. ISSN1521-6551. PMID30501005.