Evidence map›Paper›PMID 32857283›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021

Dietary Proteins Alter Fermentation Characteristics of Human Gut Microbiota In Vitro.

Tianzhen Xiao, Tingting Liang, Dong-Hui Geng, Lili Wang, Liya Liu, Xianrong Zhou, Huayin Pu, Junrong Huang, Sumei Zhou, Li-Tao Tong

Erratum issuedAbstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact, top 90% 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

3 citing papers in PubMed, 5 citations in OpenAlex.

  1. Article
  2. The British journal of nutrition · 2025
    Article
  3. Article
4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

10 authors at 2 institutions in 1 country.

Tianzhen Xiao *Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Tingting Liang *School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Dong-Hui GengChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Lili WangChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Liya LiuChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Xianrong ZhouChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Huayin PuSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Junrong HuangSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Sumei ZhouChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China.
Li-Tao TongChinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Beijing, 100193, China. tonglitao@caas.cn.ORCID http://orcid.org/0000-0002-9935-0275
Institute of Agro-Products Processing Science and Technology · CNShaanxi University of Science and Technology · CN

Funding

CAAS and the National Natural Science Foundation of China 31401505
6 · The paper itself

Abstract

The objective of this study was to evaluate the fermentation characteristics of proteins from diverse sources by human gut microbiota. Cereal proteins (rice and oat), red meat proteins (pork and beef), chicken protein and casein were selected as the substrates for simulated gastrointestinal digestion (SGID), and human faecal samples were collected from healthy donors as the inoculum of fermentation. In this study, we further analyzed the correlations of amino acids (AA) compositions, fermentation productions and gut microbiota. As the results, the animal protein groups had higher degree of hydrolysis (DH) after digestion and higher levels of ammonia nitrogen (NH

Indexed as

Gastrointestinal MicrobiomeAnimalsCattleDietary ProteinsFatty Acids, VolatileFecesFermentationHumansDietary ProteinsFatty Acids, VolatileCereal proteinsFermentation productsIn vitro fermentationMicrobiotaRed meat proteins

Identifiers

PMID32857283
OpenAlexW3081590516

What OpenQuestion holds

Textmetadata
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.