Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis.

Renjie Zhao, Zhichang Qiu, Xinyan Bai, Lu Xiang, Yiteng Qiao, Xiaoming Lu

Open access · goldAbstract read

In one paragraph

Article in Current research in food science, 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

5.3field-weighted citation impact, top 5% of its field

1 · What the graph read from it

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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.

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1 citing paper in PubMed, 26 citations in OpenAlex.

Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Food chemistry: X · 2025
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5 · Who and what money

Authors and funding

6 authors at 1 institution in 1 country.

Renjie ZhaoKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Zhichang QiuKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Xinyan BaiKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Lu XiangKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Yiteng QiaoKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Xiaoming LuKey Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018, Shandong, PR China.

Shandong Agricultural University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Garlic saccharides have prebiotic activity, but the association between their function and structure is still poorly known. In present study, four different garlic saccharides were obtained from garlic polysaccharides (GPs) after acidolysis by ultrafiltration. Obtained GPs were constituted by different monosaccharides, among which fructose and glucose were the main components, while galactose was a major component of GPs-U6. All four saccharides were partly degraded by the simulated digestive system, and most could reach the large intestine to be utilized by the gut microbiota. Except for GPs-U6, the other three garlic saccharide fractions had good prebiotic activity

Indexed as

AcidolysisDigestive propertiesGarlic polysaccharidesGut microbiotaPrebiotic activityShort chain fatty acids

Identifiers

PMID36337912

DOI10.1016/j.crfs.2022.10.022

PMCPMC9634153

OpenAlexW4307399933

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LicenceCC BY-NC-ND

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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.