Characterisation of a phosphatase-like nanozyme developed by baking cysteine and its application in reviving mung bean sprouts damaged by ash-Reference-Cited by-同舟云学术

Characterisation of a phosphatase-like nanozyme developed by baking cysteine and its application in reviving mung bean sprouts damaged by ash

Published:2024 Issue:1 Volume:11 Page:266-277
ISSN:2051-8153
Container-title:Environmental Science: Nano
language:en
Short-container-title:Environ. Sci.: Nano

Author:

Xie Yingqiu¹,Shaimoldina Ainur¹,Fan Haiyan²^ORCID,Myrzagali Sandugash¹,Nazarbek Guldan¹,Myrzagalieva Arailym¹,Orassay Aliya¹,Amin Amr³,Benassi Enrico⁴^ORCID

Affiliation:

1. Department of Biology, School of Sciences and Humanities, Nazarbayev University, Nur-Sultan 010000, Kazakhstan

2. Department of Chemistry, School of Sciences and Humanities, Nazarbayev University, Nur-Sultan 010000, Kazakhstan

3. Biology Department, United Arab Emirates University, Al Ain 15551, United Arab Emirates

4. Faculty of Natural Sciences, Novosibirsk State University, Novosibirsk 630090, Russian Federation

Abstract

Baked cysteine is mainly composed of cystine, a dimer with a SS bond. It acts as a nanozyme with phosphatase activity and an allosteric mechanism, repairs damage caused by ash to plant roots and germination and synergically combines with chlorophyll.

Funder

Nazarbayev University

United Arab Emirates University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Environmental Science,Materials Science (miscellaneous)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/EN/D3EN00415E

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