Although, it is known that O-glycosidically linked oligosaccharides are commonly conjugated to a serine, threonine or hydroxylysine residue of the polypeptide, the chemical nature of the anchoring monosaccharide and the size of the oligosaccharide unit varies. Among different types, O-linked or mucin-type oligosaccharides are intimately involved in the secretion of proteins, be they enzymes, hormones or structural glycoproteins. Knowledge of the linkage sites in glycoproteins is critical to the design of specific and efficient inhibitors against the enzyme to catalyse the formation of the carbohydrate-peptide linkage.