Citrullination

Citrullination is a post-translational modification of proteins, occurring naturally in the body. It is a chemical reaction in which an amino acid is replaced by citrulline. This process is important for the regulation of cell signalling pathways and has roles in processes such as growth, development, immunity and inflammation. It is also involved in the pathogenesis of a number of autoimmune diseases, such as rheumatoid arthritis, psoriasis and multiple sclerosis. Additionally, citrullination has been linked to cancer detection, as citrullinated proteins can be used as biomarkers for cancer diagnosis. Furthermore, citrullination is a promising target in the development of drug therapies, as it can be used to create disease-specific drugs and control their effectiveness.

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Food Science and Hygiene

ISSN: 2835-2165
Type: Open Access Journal
Editor-in-Chief: Chang LI, Department of Food Science, Nanchang University.
Journal of Food Science and Hygiene is an advanced, Comprehensive, Open Access, Peer Reviewed Journal. This Journal includes a wide range of fields in its discipline to create a baseline for the authors to submit manuscripts towards the journal with highest quality manuscripts which specifies and describes the development activities conducted in