Evidence map›Paper›PMID 36765991›Full record

ArticleFoods (Basel, Switzerland)2023

Effect of Catechin on Yolk Immunoglobulin Structure and Properties: A Polyphenol-Protein Interaction Approach.

Lili Liu, Xiaodan Zhang, Mapinyi Zhang, Mengjun Zhang, Weiwei Cheng, Baocheng Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. 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
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.

  1. Article
  2. Article
  3. 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

6 authors.

Lili LiuCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.ORCID 0000-0002-0176-2678
Xiaodan ZhangCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.
Mapinyi ZhangCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.
Mengjun ZhangCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.
Weiwei ChengCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.
Baocheng XuCollege of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Henan Engineering Technology Research Institute of Food Microbiology, Henan University of Science and Technology, Luoyang 471023, China.

Funding

2021 Luoyang Social Development Special Project No. 2101021AMajor science and technology projects in Henan Province No.221100110500National Key R&D Program of China No. 2022YFF1101600National Natural Science Foundation of China No. U1704114
6 · The paper itself

Abstract

The preparation of the interaction between polyphenols and protein is of great significance for increasing added value and promoting the application of egg yolk immunoglobulin (IgY). This study systematically investigated the effect of catechin on yolk immunoglobulin structural characteristics and functional properties. The binding conditions, force types, molecular conformation, and residual microenvironment of the interaction between catechin and IgY were analyzed by molecular docking technology, UV-vis absorption and fluorescence spectroscopy studies. The results showed that the main binding forces in the complex were hydrogen bonding and van der Waals forces. After the interaction, fluorescence quenching occurred and the maximum emission wavelength was redshifted. The results showed that the microenvironment around IgY increased polarity, increased hydrophilicity and decreased hydrophobicity, and the structure of the peptide chain changed. The bacteriostatic thermal stability of the compound against

Indexed as

catechininteractionpropertiesstructureyolk immunoglobulin

Identifiers

PMID36765991
PMCPMC9914673

What OpenQuestion holds

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Registered trials

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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.