attached carbohydrate attached carbohydrate decreasing interaction attached carbohydrate decreasing pporras glycosylation decreasing interaction Carbohydrate species chemically attached to proteins, or other organic molecules involved in an interaction that decreases significantly interaction strength or rate (in the case of interactions inferred from enzymatic reaction) when compared with the non-glycosylated molecule. MI:2311 PSI-MI 2018-09-14T10:42:27Z