Evidence map›Paper›PMID 37569146›Full record

ArticleFoods (Basel, Switzerland)2023

Comparative Study on In Vitro Fermentation Characteristics of the Polysaccharides Extracted from Bergamot and Fermented Bergamot.

Kaizhang Wu, Xingyu Lu, Fang Fang, Juncheng Liu, Jie Gao, Yang Zheng

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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Review
  2. Article
  3. PeerJ · 2025
    Article
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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.

Kaizhang WuChaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, China.
Xingyu LuDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Fang FangDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Juncheng LiuDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Jie GaoDepartment of Food Science, School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.ORCID 0000-0003-4480-6420
Yang ZhengChaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521031, China.

Funding

Key-Area Research and Development Program of Guangdong Province 2021B0707060001National Natural Science Foundation of China 32001696Self-innovation Research Funding Project of Hanjiang Laboratory HJL202010B001Self-innovation Research Funding Project of Hanjiang Laboratory HJL202012A01
6 · The paper itself

Abstract

This study aimed to compare the in vitro fermentation characteristics of polysaccharides from Bergamot and Laoxianghuang (fermented 1, 3, and 5 years from bergamot) using the stable in vitro human gut fermentation model. Results showed that bergamot polysaccharide (BP) and Laoxianghuang polysaccharides (LPs) with different surface topographies were characterized as mannorhamnan (comprising Mannose and Rhamnose) and polygalacturonic acid (comprising Galacturonic acid and Galactose), respectively. The distinct effects on the gut microbiota and metabolome of BP and LPs may be due to their different monosaccharide compositions and surface morphologies. BP decreased harmful

Indexed as

bergamotgut microbiotain vitro fermentationmetabolomepolysaccharide

Identifiers

PMID37569146
PMCPMC10418462

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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.