Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H₂S

Protein persulfidation is a thiol-based oxidative posttranslational modification (oxiPTM) that involves the modification of susceptible cysteine thiol groups present in peptides and proteins through hydrogen sulfide (H₂S), thus affecting their function. Using sweet pepper (<i>Capsicum ann...

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Egile Nagusiak:	María A. Muñoz-Vargas, Salvador González-Gordo, Angeles Aroca, Luis C. Romero, Cecilia Gotor, José M. Palma, Francisco J. Corpas
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2024-06-01
Saila:	Antioxidants
Gaiak:	aminopeptidase fruit ripening glutathione hydrogen sulfide nitric oxide pepper
Sarrera elektronikoa:	https://www.mdpi.com/2076-3921/13/6/719
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