Evidence map›Paper›PMID 31292519›Full record

ArticleScientific reports2019

Thermophysical Fingerprinting of Probiotic-Based Products.

Hary Razafindralambo, Aurélie Razafindralambo, Christophe Blecker

Abstract read
In one paragraph

Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Article
  5. Article
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

3 authors.

Hary RazafindralamboLaboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium. h.razafindralambo@uliege.be.
Aurélie RazafindralamboLaboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium.
Christophe BleckerLaboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Variability in efficacy and safety is a worldwide concern with commercial probiotics for their growing and inevitable use in food and health sectors. Here, we introduce a probiotic thermophysical fingerprinting methodology using a coupling thermogravimetry and differential scanning calorimetry. Qualitative and quantitative information on the material decomposition and transition phases is provided under heating conditions. By monitoring the changes in both mass and internal energy over temperature and time, a couple of thermal data at the maximum decomposition steps allow the creation of a unique and global product identity, depending on both strain and excipient components. We demonstrate that each powder formulation of monostrain and multistrain from different lots and origins have a unique thermophysical profile. Our approach also provides information on the formulation thermostability and additive/excipient composition. An original fingerprint form is proposed by converting the generated thermal data sequence into a star-like pattern for a perspective library construction.

Indexed as

Biometric IdentificationCalorimetry, Differential ScanningDNA FingerprintingExcipientsPhenotypePowdersProbioticsThermodynamicsThermogravimetryExcipientsPowders

Identifiers

PMID31292519
PMCPMC6620332

What OpenQuestion holds

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LicenceCC BY
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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.