Evidence map›Paper›PMID 42306102›Full record

ArticleFrontiers in chemistry2026

Integrated EWM-RSM optimization of wine-steaming enhances the anti-inflammatory activity of

Wenli Jiang, Zhengfeng Wang, Mengjuan Ye, Jiahui Lv, Mengzhen Ma, Daiyin Peng, Lan Han, Weiyi Feng, Qiaosong Li, Nianjun Yu and 1 more

Abstract read
In one paragraph

Article in Frontiers in chemistry, 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

11 authors.

Wenli Jiang *College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Zhengfeng Wang *College of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Mengjuan YeCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Jiahui LvCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Mengzhen MaCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Daiyin PengCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Lan HanCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Weiyi FengAnhui Yipin Mountain Villa Modern Agricultural Development Co., Ltd., Qianshan, Anhui, China.
Qiaosong LiAnhui Yipin Mountain Villa Modern Agricultural Development Co., Ltd., Qianshan, Anhui, China.
Nianjun YuCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.
Lihua XingCollege of Pharmacy, Anhui University of Chinese Medicine, Hefei, Anhui, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Background: Methods: This study systematically optimized the wine-steaming processing parameters for Results: The optimal wine-steaming conditions were determined as follows: moistening with 38% yellow rice wine for 7.5 h followed by steaming for 5 h. Following processing, the polysaccharide yield slightly decreased from 27.0% ± 0.5% in the raw sample to 26.0% ± 0.4%. a significant reduction in molecular weight, and altered monosaccharide composition with a decreased mannose-to-glucose ratio. Conclusion: Wine-steaming processing significantly enhances the anti-inflammatory activity of

Indexed as

anti-inflammatory activityDendrobium huoshanensepolysaccharidesprocessing technologywine-steaming

Identifiers

PMID42306102
PMCPMC13267101

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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.