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. 2019 Sep 4;8(9):374. doi: 10.3390/antiox8090374

Figure 3.

Figure 3

Effect of different modulating agents (ONOO−, NO, and reducing agents) on catalase activity in sweet pepper fruits. (a) Pepper samples were incubated for 45 min in the absence/presence of 2 mM 3-morpholinosydnonimine (SIN-1), 2 mM S-nitrosoglutathione (GSNO), 2 mM diethylamine NONOate (DEA-NONOate), 2 mM reduced glutathione (GSH), and 5 mM dithiotreitol (DTT), and catalase activity was then determined. Asterisks (*) denote significant differences in treatments with respect to control conditions in the absence of agents (student t-test, p < 0.05). (b) Effect of reduced glutathione and nitrosoglutathione on catalase activity in green fruits. Crude extracts were incubated with different concentrations of GSNO and GSH (0–6 mM) for 45 min (25 °C, darkness). Catalase activity was then determined spectrophotometrically. Results are means ± SEM of samples from at least three different experiments. Columns with different letters above each agent, either GSH or GSNO, differed statistically (ANOVA, p < 0.05).