Amylose content (AC) is a significant quality trait in starchy crops, affecting their processing
and application by the food and non-food industries. Therefore, fine-tuning AC in these …

Protein post-translational modification (PTM) is a ubiquitousprocess thatoccurs in most
proteins. Lysine residues containing an ε-amino group are recognized as hotspots for the …

Protein lysine lactylation is a new post-translational modification (PTM) prevalently found in
fungi and mammalian cells that directly stimulates gene transcription and regulates the …

Post‐translational modifications (PTM s) of proteins are central in any kind of cellular
signaling. Modern mass spectrometry technologies enable comprehensive identification and …

The objectives of this study were to identify genetic loci in the bread wheat genome that
would influence yield stability and quality under water stress, and to identify accessions that …

Lysine 2-hydroxyisobutyrylation is a recently identified protein post-translational modification
that is known to affect the association between histone and DNA. However, non-histone …

Post-translational modification (PTM) refers to the covalent and enzymatic modification of
proteins after protein biosynthesis, which orchestrates a variety of biological processes …

Rice (Oryza sativa L.) is a foremost staple food for approximately half the world's population.
The components of rice starch, amylose, and amylopectin are synthesized by a series of …

Lysine succinylation is a form of posttranslational modification of the proteins that play an
essential functional role in every aspect of cell metabolism in both prokaryotes and …

The ancient Greeks attributed life to Mother Nature, complaining that she was fond of hiding
the workings of her creations. Although we no longer attribute the mysteries of life to Mother …