“…There are many different ways of how proteins can be acylated; among them the covalent modification of an N-terminal glycine residue with myristate (a 14-carbon chain fatty acid) probably represents the best-characterized protein fatty acid modification. Proteins with the N-terminal consensus sequence MGXXXS/T (Maurer-Stroh et al, 2010a;Maurer-Stroh et al, 2010b;Towler et al, 1988) are subject to this irreversible modification, which is carried out by the enzyme myristoyl-CoA:protein N-myristoyltransferase (NMT) (Bhatnager et al, 1999;Farazi et al, 2001), usually in a co-translational fashion (Martin et al, 2011). Whereas myristoylation of a protein increases its hydrophobicity and thus its membrane affinity, this single acylation is considered insufficient for anchoring a protein stably to a membrane (Peitzsch and McLaughlin, 1993).…”