Preparation of high Fischer ratio peptides from seabuckthorn (

Yuanju Zheng, Yunxi Zhou, Yichao Pei, Zhuoling Feng, Michael Yuen, Hywel Yuen, Qiang Peng

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. 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

–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

1 citing paper in PubMed.

From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization.Foods (Basel, Switzerland) · 2026
Review

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

7 authors.

Yuanju ZhengCollege of Food Science and Engineering, Northwest A&F University, Yangling, China.

Yunxi ZhouCollege of Food Science and Engineering, Northwest A&F University, Yangling, China.

Yichao PeiCollege of Food Science and Engineering, Northwest A&F University, Yangling, China.

Zhuoling FengCollege of Food Science and Engineering, Northwest A&F University, Yangling, China.

Michael YuenPuredia Limited, Xining, China.

Hywel YuenPuredia Limited, Xining, China.

Qiang PengCollege of Food Science and Engineering, Northwest A&F University, Yangling, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In order to study the changes before and after the preparation of high F-ratio peptides, seabuckthorn seed meal high F-ratio peptides (HFP) were prepared by using alkaline protease and papain with activated charcoal adsorption, which resulted in an F-ratio of 21.626 at a peptide yield of 22.54 ± 0.86 %. A comparison of seabuckthorn seed meal peptides (HP) and their high F-ratio counterparts revealed alterations in the secondary structure of the peptides, a decline in fluorescence intensity. Additionally, a shift in the microstructure towards a more loosely packed configuration was observed. Sensory evaluation yielded no significant differences. The physicochemical properties of the peptides were enhanced, and their solubility was improved. Conversely, the emulsification and foaming abilities of the peptides were reduced. The functional activities of the peptides, such as antioxidant and antiglycemic properties, were also enhanced. This study provides a reference for the utilization of high F-ratio peptides in food applications.

Indexed as

Aromatic amino acidBranched-chain amino acidEnzyme hydrolysisSilicon forecasts

Identifiers

PMID40463658

DOI10.1016/j.fochx.2025.102523

PMCPMC12131248

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.