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Improving processing performance: Using glutathione in noodle products can shorten bread fermentation and production time by half or even one-third of the original, while enhancing nutritional value and food functionality

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Inhibitors 6 - 8 were incubated with TGR with and without NADPH, and the inhibition of TGR activity was determined after adding a second aliquot of NADPH and 5,5-dithiobis (2-nitrobenzoic acid) (DTNB)

Glutathione also participates in maintaining the redox state of protein thiol groups (sulfhydryl groups), which can influence protein structure, enzyme activity, and cellular signaling behavior under stress