Evidence map›Paper›PMID 41750942›Full record

ArticleFoods (Basel, Switzerland)2026

Structural and Metabolic Remodeling of Mixed Lactic Acid Bacteria-Fermented Wheat Germ and Its In Vitro and In Vivo Digestive Stability.

Zhenguo Liu, Dong Liang, Xin Wang, Shiyou Yu, Dawei Fu, Yongqiang Ma, Chunran Han, Yu Hao, Yiying Ma, Qingmin Kong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

10 authors.

Zhenguo LiuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Dong LiangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.ORCID 0000-0002-1307-141X
Xin WangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Shiyou YuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Dawei FuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Yongqiang MaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Chunran HanCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Yu HaoTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Yiying MaHeilongjiang Green Food Science Research Institute, Harbin 150023, China.
Qingmin KongCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.ORCID 0009-0004-2046-7289

Funding

Doctoral Research Start-up Support Program of Harbin University of Commerce No.22BQ83National Natural Science Foundation of China 32302051Natural Science Foundation of Heilongjiang Province PL2024C009WuxiYoung Elite Scientists Sponsorship Program No.TJXD-2024-101
6 · The paper itself

Abstract

Fermentation utilizing a combination of lactic acid bacteria (LAB) is known to enhance the nutritional value of wheat germ extract via the production of functional bioactive compounds. In this work, fermentation via compound LAB significantly enhanced the antioxidant activity of wheat germ extract. Compared to the unfermented group (CON), the in vitro antioxidant indices of Lactobacillus fermented wheat embryo extract were increased significantly: DPPH

Indexed as

antioxidant stabilityferroptosislactic acid bacteriastructural characterizationwheat germ

Identifiers

PMID41750942
PMCPMC12939733

What OpenQuestion holds

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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.