Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H<sub>2</sub>S
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 (H<sub>2</sub>S), thus affecting their function. Using sweet pepper (<i>Capsicum ann...
Guardat en:
| Autors principals: | , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-06-01
|
| Col·lecció: | Antioxidants |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2076-3921/13/6/719 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|