Evidence map›Paper›PMID 40735138›Full record

ArticleFood chemistry: X2025

Effect and mechanism of chlorogenic acid inhibition of starch enzymatic hydrolysis: Comparison of different processing methods.

Yushi Wang, Danli Wang, Mengjiao Xing, Miao Ji, Xiaohuan Jiang, Le Jia, Ling Li, Gongshuai Song, Tinglan Yuan, Jinyan Gong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. 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.

Yushi WangZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Danli WangZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Mengjiao XingZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Miao JiZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Xiaohuan JiangZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Le JiaZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Ling LiZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Gongshuai SongZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Tinglan YuanZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.
Jinyan GongZhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The inhibitory mechanism of chlorogenic acid (CA) on starch enzymolysis was explored in terms of the effects of on amylases and starch. Molecular docking, circular dichroism and fluorescence spectroscopy were used to study the interaction between CA and amylases. CA changed the secondary structure of amylases, caused fluorescence quenching, and linked to α-amylase and amylglucosidase with binding energy of -12.7 and - 2.1 kcal/mol through hydrogen bonds, electrostatic interactions, and hydrophobic interactions. The rapidly digested starch (RDS) content of the CA-potato/corn starch complexes decreased to 34.72 % and 28.09 %. Enzyme kinetics, degradation kinetics and thermodynamics results indicated the enzymolysis of complexes had lower maximum reaction rate (

Indexed as

Chlorogenic acidEnzymolysisInhibitionMolecular dockingStarch

Identifiers

PMID40735138
PMCPMC12304757

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

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 Socratic graph.