Evidence map›Paper›PMID 32317674›Full record

ArticleScientific reports2020

Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation.

Jingyuan Li, Kaili Zhu, Hongwei Zhao

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
1.2field-weighted citation impact, top 20% of its field
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

6 citing papers in PubMed, 18 citations in OpenAlex.

  1. Article
  2. Article
  3. Food chemistry: X · 2024
    Article
  4. Article
  5. Efficient production of anthocyanins inFrontiers in bioengineering and biotechnology · 2022
    Article
  6. 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 at 2 institutions in 1 country.

Jingyuan LiCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
Kaili ZhuCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China.
Hongwei ZhaoCollege of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao, Shandong Province, 266042, China. zhaohw@qust.edu.cn.
Qingdao Agricultural University · CNQingdao University of Science and Technology · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Grape-derived proanthocyanidins could act as a protector against various environmental stresses for Saccharomyces cerevisiae during wine fermentation, resulting in the increased physiological activity, fermentation efficiency and improved wine quality. In order to explore the possible protection mechanism of proanthocyanidins globally, RNA-seq analysis for wine yeast AWRI R2 cultivated with 0 g/L (group A), 0.1 g/L (group B), 1.0 g/L (group C) proanthocyanidins were applied in this study. Differentially expressed genes were enriched into six metabolic pathways including vitamin B

Indexed as

Gene Expression ProfilingDown-RegulationFatty AcidsFermentationGene Expression Regulation, FungalGene OntologyMetabolic Networks and PathwaysMicrobial ViabilityProanthocyanidinsRNA, MessengerSaccharomyces cerevisiaeThiamineUp-RegulationVitamin B 6WineFatty AcidsProanthocyanidinsRNA, MessengerThiamineVitamin B 6

Identifiers

PMID32317674
PMCPMC7174367
OpenAlexW3016520048

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.