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. 2022 Aug 12;9:958586. doi: 10.3389/fmolb.2022.958586

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Copyright © 2022 Sylvestre-Gonon, Morette, Viloria, Mathiot, Boutilliat, Favier, Rouhier, Didierjean and Hecker.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effects of 23 flavonoids on the thermostability of PtGSTU19 and 20 isoforms. Thermostability of PtGSTU19 (blue bars) and 20 (red bars) isoforms has been analyzed by using 20 μM of protein with or without 100 µM of chemical compounds diluted in 8% DMSO (Supplementary Table S3). The denaturation temperature difference (ΔTd) corresponds to the difference between the denaturation temperature of the protein in the presence of a potential ligand and a reference assay in which the potential ligand is replaced by an equivalent DMSO concentration.