Evidence map›Paper›PMID 42253344›Full record

ArticleCurrent research in food science2026

Bamboo shoot insoluble dietary fiber remodels myofibrillar protein gels to improve water retention and digestive peptide release.

Hailang Wang, Jiahua He, Boxiao Wu, Zuwei Zhang, Fang Li, Huan Kan, Yun Liu, Shuguang Wang, Changwei Cao

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Article in Current research in food science, 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

9 authors.

Hailang WangForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Jiahua HeDiqing Tibetan Autonomous Prefecture Plateau Biology Research Institute, Diqing, 674499, China.
Boxiao WuForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Zuwei ZhangForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Fang LiForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Huan KanForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Yun LiuForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.
Shuguang WangBiological Research and Utilization Innovation Team in Bamboo Resources of Yunnan Province, Southwest Forestry University, Kunming, 650224, China.
Changwei CaoForest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, Southwest Forestry University, Kunming, 650224, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This work systematically investigated how bamboo shoot insoluble dietary fiber (IDF) remodels chicken myofibrillar protein (MP) gels and regulates water retention, digestibility, and peptide release. Results indicated that IDF decreased turbidity and particle size, modified zeta potential, and improved thermal stability. Fourier transform infrared spectroscopy and microstructural analyses indicated that IDF remodeled the MP gel matrix mainly through physical filling and non-covalent interactions rather than new covalent bond formation. The incorporation of IDF reduced voids and water channels, promoting the transformation of free water into immobilized water, thereby improving cooking yield and water-holding capacity to maximum values of 91.67% and 83.37%, respectively. IDF also weakened hydrophobic interactions while strengthening ionic and hydrogen bonding, resulting in decreased gel strength and hardness while maintaining springiness, thereby forming a softer yet elastic and water-retentive gel network. This structural remodeling improved digestive accessibility, with dry matter digestibility during gastric digestion reaching 19.70%, while protein digestibility reached 36.86% during gastric digestion and 80.58% after gastrointestinal digestion. Peptidomics demonstrated that 0.3% IDF promoted the release of shorter and lower-molecular-weight peptides, with 913 differential peptides identified. This study provides new insights into how IDF modulates MP gelation and digestion and offers a theoretical basis for developing high-quality, easy-to-digest, and healthier meat gel products.

Indexed as

Bamboo shoot insoluble dietary fiberGel characteristicsIn vitro digestibilityMyofibrillar protein gelPeptidomicsWater retention

Identifiers

PMID42253344
PMCPMC13235332

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LicenceCC BY-NC-ND
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Registered trials

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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.