ArticleFood science and biotechnology2020
Heat treatments of peptides from oyster (
Article in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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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.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Ostreae Testa enhances anti-tumor immunity by activating T cells via antigen-presenting cell stimulation.Cell communication and signaling : CCS · 2026Article
- Carotenoids identified from slipper-shaped oyster Magallana bilineata powder residue exhibit potent biological activities.Journal of food and drug analysis · 2025Article
- A Comprehensive Review on the Valorization of Bioactives from Marine Animal By-Products for Health-Promoting, Biofunctional Cosmetics.Marine drugs · 2025Review
- Oyster shells water extract ameliorates propylthiouracil-induced goitre in rats via PI3K/AKT/Bcl-2 pathway.NPJ science of food · 2025Article
- Genome-Wide Association Analysis of Heat Tolerance in FInternational journal of molecular sciences · 2023Article
- A Review of Bioactive Compounds in Oyster Shell and Tissues.Frontiers in bioengineering and biotechnology · 2022Review
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC
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Registered trials
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.