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Updated: May 6, 2026

Profiling Thiol Redox Proteome Using Isotope Tagging Mass Spectrometry
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含硫的氨基酸增强了黄粉蛋白质的抗氧化剂:通过光谱法证明的结构调制来激活GPx4

Xin Cui1, Yunfei Xie2,3, Meng-Lei Xu2,3

  • 1College of Plant Protection, Jilin Agricultural University, Changchun, Jilin 130118, PR China.

Food chemistry: X
|June 11, 2025
PubMed
概括

黄粉虫蛋白通过清除激素表现出抗氧化活性. 含硫的氨基酸,L-氨酸和L-氨酸,模仿单氨酸,以增强抗氧化酶的功能.

关键词:
抗氧化剂是一种抗氧化剂.功能性食品是一种功能性食品.葡萄氨酸过氧化酶 4 氨酸过氧化酶在L-氨酸中,L-氨酸含有氨酸.L-甲氨酸是一种L-氨酸.频谱学是一种光谱学.布里奥·莫莱托尔 (Tenebrio molitor) 是一个布里奥的动物.

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Sulfur Assimilation01:20

Sulfur Assimilation

Sulfur is an essential element in biological systems, contributing to synthesizing key biomolecules, including amino acids such as cysteine and methionine, and cofactors such as coenzyme A and biotin. Microorganisms primarily assimilate sulfur as sulfate (SO₄²⁻) from the environment, which must undergo a series of biochemical transformations before it can be incorporated into cellular components. As sulfate is highly oxidized, it must undergo assimilatory sulfate reduction to...
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