Evidence map›Paper›PMID 40686895›Full record

ArticleFood chemistry: X2025

Maillard reaction products from Tilapia (

Zhanhui Liu, Bing Chen, Songlei Wang, Zhengyuan Xiao, Hongxing Guo, Zhengguang Wang, Xinyuan Qi, Shiyuan Dong, Zifang Zhao

Abstract read
PubMed Full text at PMC Publisher
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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

9 authors.

Zhanhui LiuSanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Bing ChenSanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Songlei WangSanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Zhengyuan XiaoSanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Hongxing GuoHainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China.
Zhengguang WangHainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China.
Xinyuan QiHainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China.
Shiyuan DongSanya Oceanographic Institution, Ocean University of China, Sanya 572025, Hainan, China.
Zifang ZhaoHainan Huayan Collagen Technology Co., Ltd, Haikou 570311, Hainan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of galactooligosaccharide (GOS) purity (80 % and 95 %) and heating time (60 and 150 min) on characterization and bioactivities of Maillard reaction products (MRPs) formed by conjugating tilapia scale collagen peptides with GOS at 90 °C. Spectral analyses, degree of grafting, and furosine content showed that lower-purity GOS exhibited higher glycation reactivity. Amino acid composition and advanced glycation end products analyses showed that arginine was the primary amino acid involved in glycation, with abundant formation of methylglyoxal-derived hydroimidazolone 1 (MG-H1). Digested MRPs maintained strong antioxidant activity, particularly in the lower-purity GOS group. Meanwhile, MRPs heated for 150 min enhanced L.

Indexed as

Advanced glycation end productsAntioxidant activityCollagen peptidesGalactooligosaccharidesIn vitro digestionMaillard reactionProbiotic

Identifiers

PMID40686895
PMCPMC12275030

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.