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

• Autori principali: María A. Muñoz-Vargas (Autore), Salvador González-Gordo (Autore), Angeles Aroca (Autore), Luis C. Romero (Autore), Cecilia Gotor (Autore), José M. Palma (Autore), Francisco J. Corpas (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2024-06-01T00:00:00Z.
• Soggetti: article
• Accesso online: 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 (<...