Evidence map›Paper›PMID 42835186›Full record

ArticleFood chemistry: X2026

Purification, sequence identification, and taste-presenting mechanism analysis of four novel taste-active peptides enzymatically prepared from shiitake mushroom (

Jiaqi Li, Xia Ma, Xiaoyu Ye, Wenwei Zhang, Yuling Qu, Fengyun Zhao, Jianmin Yun

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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
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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

7 authors.

Jiaqi LiCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Xia MaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Xiaoyu YeCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Wenwei ZhangCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Yuling QuCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Fengyun ZhaoCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Jianmin YunCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Shiitake mushroom-derived taste-active peptides were prepared by enzymatic hydrolysis and purified step-by-step using D001 macroporous adsorption resin, Sephadex G-100 gel filtration, and reversed-phase high-performance liquid chromatography. The initial hydrolysate contained 16.12 mg/mL peptides with saltiness and umami scores of 6. The active fraction was screened by electronic tongue and sensory evaluation, and four novel peptides (PDDER, QPEEQDER, SPDDER, and WEPGPQ) were identified by liquid chromatography tandem mass spectrometry-based

Indexed as

Electronic tongueEnzymatic peptide preparationLentinula edodesSalty peptideSensory evaluationShiitake mushroomUmami peptide

Identifiers

PMID42835186
PMCPMC13634992

What OpenQuestion holds

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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.