Evidence map›Paper›PMID 42202418›Full record

ArticleUltrasonics sonochemistry2026

Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).

Aysha Imtiaz, Sanabil Yaqoob, Kanza Aziz Awan, Hiba Naveed, Ahmad Faraz, Waleed Sultan, Remah Sobhy, Akmal Nazir, Jian-Ya Qian, Qing Shen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. 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.

  1. 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

10 authors.

Aysha ImtiazSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.
Sanabil YaqoobDepartment of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan. Electronic address: Sanabil.yaqoob@zjgsu.edu.cn.
Kanza Aziz AwanDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Hiba NaveedDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Ahmad FarazDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Waleed SultanDepartment of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Remah SobhyBiochemistry Department, Faculty of Agriculture, Benha University, Qalubia 13736, Egypt; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Akmal NazirDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al Ain, United Arab Emirates.
Jian-Ya QianSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: jyqian@yzu.edu.cn.
Qing ShenPanvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China. Electronic address: leonqshen@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the impact of multi-frequency ultrasound-assisted fermentation using Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus helveticus on the bioactive moieties composition, antioxidant assay and structural properties of Chinese yam (Dioscorea opposita Thunb). Ultrasound treatment improved microbial activity and mass transfer, promoting the release and biotransformation of bound phenolic components. As a result, total phenolic content increased from 689.36 to 8109.74 µg/mL, while total flavonoid content rose from 110.67 to 1158.48 µg/mL in the optimized treatment (CY

Indexed as

AntioxidantsDioscoreaFermentationUltrasonic WavesCoculture TechniquesLactobacillusPhenolsAntioxidantsPhenolsAntioxidantsChinese yamFermentationSensoryStructural analysisUltrasonication

Identifiers

PMID42202418
PMCPMC13234710

What OpenQuestion holds

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LicenceCC BY
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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.