Evidence map›Paper›PMID 39200458›Full record

ArticleFoods (Basel, Switzerland)2024

Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of

Xuemei Fan, Mengjie Ma, Pingping Liu, Xiaorong Deng, Jian Zhang

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

5 authors.

Xuemei FanSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Mengjie MaSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Pingping LiuSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Xiaorong DengSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.
Jian ZhangSchool of Food Science and Technology, Shihezi University, Shihezi 832003, China.ORCID 0000-0002-1273-7494

Funding

Key Laboratory for Nutrition and Safety of Xinjiang Specialty Foods, Shihezi City of Eighth Divi-sion 2022PT02National Natural Science Foundation of China 31960460
6 · The paper itself

Abstract

The most frequently occurring protein modification in fish postmortem is oxidization, which further affects meat quality through multiple biochemical pathways. To investigate how hydroxyl radicals affect the structure of cathepsin H and its ability to break down myofibrillar proteins in

Indexed as

cathepsin HCoregonus peledoxidationprotein degradation

Identifiers

PMID39200458
PMCPMC11354168

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.