Evidence map›Paper›PMID 23851577›Full record

ArticleBioengineered

Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese.

Sahar Navidghasemizad, Timo M Takala, Tapani Alatossava, Per Ej Saris

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Bioengineered. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Plant Milk-Clotting Enzymes for Cheesemaking.Foods (Basel, Switzerland) · 2022
    Review
  3. Article
  4. Current Perspectives on Antihypertensive Probiotics.Probiotics and antimicrobial proteins · 2017
    Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Sahar NavidghasemizadDepartment of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland.
Timo M TakalaDepartment of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland.
Tapani AlatossavaDepartment of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland.
Per Ej SarisDepartment of Food and Environmental Sciences; University of Helsinki; Helsinki, Finland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolated at different stages of the ripening process. However, HPLC analyses indicated that Lb. casei LAB6 could not increase the amount of free proline in ripened cheese.

Indexed as

Food MicrobiologyAmino AcidsAminopeptidasesBacterial ProteinsCheeseFood HandlingLacticaseibacillus caseiPlasmidsTasteAmino AcidsAminopeptidasesBacterial Proteinsprolyl aminopeptidasebitternessEdam cheesePepIproline

Identifiers

PMID23851577
PMCPMC3937202

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.