Evidence map›Paper›PMID 41311795›Full record

ArticleFrontiers in nutrition2025

Metabolite profiling of bioactive compounds in tempe flour and its potential as a hypocholesterolemic functional food.

Made Astawan, Anisha Ayuning Tryas, Saraswati Saraswati, Tutik Wresdiyati, Diana Nur Afifah, Frima Elda, Rifqi Ahmad Riyanto, Sastia Prama Putri

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PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 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

8 authors.

Made AstawanDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.
Anisha Ayuning TryasDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.
Saraswati SaraswatiDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.
Tutik WresdiyatiSchool of Veterinary Medicine and Biomedicine Sciences, IPB University, Bogor, Indonesia.
Diana Nur AfifahDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Central Java, Indonesia.
Frima EldaNutrition Department, Faculty of Public Health, Universitas Andalas, Padang, Indonesia.
Rifqi Ahmad RiyantoBioresource Engineering Laboratory, Division of Advanced Science and Biotechnology, Fukusaki Laboratory Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Japan.
Sastia Prama PutriDepartment of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

High cholesterol is one of the risk factors for cardiovascular disease, which is currently a global health problem. This study aimed to compare the potential of tempe flour and soybean flour as functional foods for lowering blood lipid levels. This study evaluated both flour's cholesterol-binding activity and anti-lipase activity in vitro. In addition, metabolomic profiling using GC-MS was conducted to identify bioactive compounds contributing to the hypolipidemic effect. The results showed that compared to soybean flour, tempe flour had a higher cholesterol-binding activity (27.66 vs. 14.98%,

Indexed as

anti-lipasecholesterolGC–MSmetabolomictempe

Identifiers

PMID41311795
PMCPMC12648969

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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.