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

• Asıl Yazarlar: María A. Muñoz-Vargas (Yazar), Salvador González-Gordo (Yazar), Angeles Aroca (Yazar), Luis C. Romero (Yazar), Cecilia Gotor (Yazar), José M. Palma (Yazar), Francisco J. Corpas (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2024-06-01T00:00:00Z.
• Konular: article
• Online Erişim: 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 (<...