Persulfidome of Sweet Pepper Fruits during Ripening: The Case Study of Leucine Aminopeptidase That Is Positively Modulated by H 2 S.

Autor: Muñoz-Vargas MA; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain., González-Gordo S; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain., Aroca A; Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain., Romero LC; Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain., Gotor C; Instituto de Bioquímica Vegetal y Fotosíntesis, Consejo Superior de Investigaciones Científicas and Universidad de Sevilla, Avenida Américo Vespucio 49, 41092 Sevilla, Spain., Palma JM; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain., Corpas FJ; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín Spanish National Research Council, CSIC, C/Profesor Albareda 1, 18008 Granada, Spain.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2024 Jun 13; Vol. 13 (6). Date of Electronic Publication: 2024 Jun 13.

Detection of Ascorbate Peroxidase (APX) Activity in Plant Tissues: Using Non-denaturing PAGE and Spectrophotometric Assay.

Autor: Rodríguez-Ruiz M; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signalling in Plants, Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain. marta.rodriguez@eez.csic.es., Houmani H; Laboratory of Extremophile Plants, Center of Biotechnology of Borj Cedria, Hammam-Lif, Tunisia., Muñoz-Vargas MA; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signalling in Plants, Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain., Palma JM; Spanish National Research Council, Estación Experimental del Zaidín, Granada, Spain., Corpas FJ; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signalling in Plants, Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain.

Publikováno v: Methods in molecular biology (Clifton, N.J.) [Methods Mol Biol] 2024; Vol. 2798, pp. 223-234.

H 2 S-Generating Cytosolic L-Cysteine Desulfhydrase and Mitochondrial D-Cysteine Desulfhydrase from Sweet Pepper ( Capsicum annuum L.) Are Regulated During Fruit Ripening and by Nitric Oxide.

Autor: Muñoz-Vargas MA; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain., López-Jaramillo J; Instituto de Biotecnología, Department of Organic Chemistry, University of Granada, Granada, Spain., González-Gordo S; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain., Paradela A; Proteomics Core Facility, Centro Nacional de Biotecnología, CSIC, Madrid, Spain., Palma JM; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain., Corpas FJ; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture. Estación Experimental del Zaidín (Spanish National Research Council, CSIC), Granada, Spain.

Publikováno v: Antioxidants & redox signaling [Antioxid Redox Signal] 2023 Jul; Vol. 39 (1-3), pp. 2-18. Date of Electronic Publication: 2023 May 04.

Class III Peroxidases (POD) in Pepper ( Capsicum annuum L.): Genome-Wide Identification and Regulation during Nitric Oxide (NO)-Influenced Fruit Ripening.

Autor: González-Gordo S; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), C/Profesor Albareda 1, 18008 Granada, Spain., Muñoz-Vargas MA; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), C/Profesor Albareda 1, 18008 Granada, Spain., Palma JM; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), C/Profesor Albareda 1, 18008 Granada, Spain., Corpas FJ; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), C/Profesor Albareda 1, 18008 Granada, Spain.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Apr 27; Vol. 12 (5). Date of Electronic Publication: 2023 Apr 27.

Lipoxygenase (LOX) in Sweet and Hot Pepper ( Capsicum annuum L.) Fruits during Ripening and under an Enriched Nitric Oxide (NO) Gas Atmosphere.

Autor: González-Gordo S; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain., Cañas A; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain., Muñoz-Vargas MA; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain., Palma JM; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain., Corpas FJ; Group of Antioxidants, Free Radicals and Nitric Oxide in Biotechnology, Food and Agriculture, Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Spanish National Research Council (CSIC), Profesor Albareda 1, E-18008 Granada, Spain.

Publikováno v: International journal of molecular sciences [Int J Mol Sci] 2022 Dec 02; Vol. 23 (23). Date of Electronic Publication: 2022 Dec 02.