Evidence map›Paper›PMID 40918484›Full record

ArticleFood science and biotechnology2025

Effect of complex fermentation of two lactic acid bacteria on antioxidant activity, hypoglycaemic activity and metabolomics of corn juice.

Hong Zhuang, Yaxi Dai, Qihan Huang, Sijia Wu, Yong Pang, Haiyang Yan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2025. 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

6 authors.

Hong ZhuangCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Yaxi DaiCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Qihan HuangCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Sijia WuCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Yong PangCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Haiyang YanCollege of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Lactic acid bacteria (LAB) fermentation has been shown to improve the nutritional and functional activity of grains. The aim of this study was to investigate the changes in physicochemical properties, antioxidant activity, hypoglycaemic activity and metabolites of maize juice after fermentation with two species of Lactobacillus Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01853-8.

Indexed as

Antioxidant activityCorn juiceFermentationHypoglycemic activityLactic acid bacteriaMetabolomics

Identifiers

PMID40918484
PMCPMC12408875

What OpenQuestion holds

Textmetadata
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.