ArticleJournal of food science and technology2021
Preparation of a functional beverage with α-glucosidase inhibitory peptides obtained from ginkgo seeds.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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.
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.
Who cites it
3 citing papers in PubMed, 10 citations in OpenAlex.
- Computational screening for novelFrontiers in nutrition · 2025Article
- Alpha-Glucosidase Inhibitory Peptides: Sources, Preparations, Identifications, and Action Mechanisms.Nutrients · 2023Review
- Identification of MEDAG and SERPINE1 Related to Hypoxia in Abdominal Aortic Aneurysm Based on Weighted Gene Coexpression Network Analysis.Frontiers in physiology · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To obtain α-glucosidase inhibitory peptides from ginkgo seeds and use it to develop beverages, papain hydrolysis was used to hydrolyze and extract ginkgo seed peptides. Through ultrafiltration and semi-preparative high performance liquid chromatography, peptide fragments which were molecular weight of < 10 KDa with high α-glucosidase inhibition rate were separated and purified to prepare beverages. At the same time, the A1, A2, B1, and B2 peptide fragments purified by semi-preparative high performance liquid chromatography were analyzed for amino acid composition. All four peptide fragments have glutamate. Studies have shown that amino acids such as glutamate can promote postprandial insulin secretion and reduce glucose levels. The result indicates that the amino acid composition may be related to the inhibition rate of α-glucosidase. After orthogonal experiment design, analysis of variance and principal component analysis, when 5% xylitol and 0.3% citric acid were added, and the glycine content was 1.2%, the ginkgo polypeptides beverage had the best flavor.
Indexed as
Identifiers
What OpenQuestion holds
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.