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

• Main Authors: María A. Muñoz-Vargas (Author), Salvador González-Gordo (Author), Angeles Aroca (Author), Luis C. Romero (Author), Cecilia Gotor (Author), José M. Palma (Author), Francisco J. Corpas (Author)
• Format: Book
• Published: MDPI AG, 2024-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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 (<...