Evidence map›Paper›PMID 35938127›Full record

ArticleFrontiers in nutrition2022

Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by

Nianjie Feng, Fei Tang, Chuanqin Hu, Lei Cheng, Zhejuan Lv, Yang Shen, Wei Li, Gengsheng Xiao, Hao Dong, Qian Wu

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

Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.3field-weighted citation impact, top 45% 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

1 citing paper in PubMed, 2 citations in OpenAlex.

  1. 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

10 authors at 4 institutions in 1 country.

Nianjie FengKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Fei TangKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Chuanqin HuKey Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, China.
Lei ChengKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Zhejuan LvHanyang Marketing Department, Hubei Tobacco Company, Wuhan, China.
Yang ShenKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Wei LiKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Gengsheng XiaoKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Hao DongKey Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Qian WuKey Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China.
Hubei University of Technology · CNZhongkai University of Agriculture and Engineering · CNBeijing Technology and Business University · CNChina Tobacco · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Lactic acid bacteria (LAB) have already been used as fermentation strains to enhance the antioxidant capacity of polyphenols. Antioxidant capacity is one of the most important factors to inhibit advanced glycation end product (AGE) formation and could LAB increase the inhibitory capacity of procyanidins on AGEs formation? It was surprising that opposite results were obtained both in simulated food processing and gastrointestinal digestion systems. After incubation with

Indexed as

advanced glycation end productsantioxidant activityinhibitionlactic acid bacterialitchi pericarp oligomeric procyanidins

Identifiers

PMID35938127
PMCPMC9354931
OpenAlexW4286559835

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.