Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota.

Yuhui Yang, Yanli Xie, Ru Liu, Xiaojie Cui, Changtong Cui, Qiaofen Cheng, Peng Li, Renyong Zhao

Abstract read

In one paragraph

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

8 authors.

Yuhui YangHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Yanli XieHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Ru LiuHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Xiaojie CuiHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Changtong CuiHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Qiaofen ChengDepartment of Food and Nutritional Sciences, University of Reading, Reading, RG6 6DZ, UK.

Peng LiInstitute for Complexity Science, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Renyong ZhaoHenan Key Laboratory of Cereal and Oil Food Safety and Nutrition, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The thermal processing methods of flour products are diverse. This study aims to explore the effects of these methods (e.g., steaming, high-pressure, frying, baking, air frying, and microwave) on wheat dough protein oxidation and these oxidized proteins on human gut microbiota composition. We found that the different methods resulted in varying degrees of browning, decreased protein digestibility, and altered water distribution, protein noncovalent interactions, and surface hydrophobicity in the dough; the protein structure changed from α-helix and random coil to β-sheet and β-turn, and showed varying degrees of distinct aggregation and cross-linking. The protein oxidation products demonstrated elevated levels of carbonyl compounds, advanced glycation end products, and Schiff bases to varying extents, accompanied by a reduction in free amino and sulfhydryl group contents. Additionally, decreases in tryptophan and tyrosine concentrations were observed, while oxidation-derived amino acid products-namely dityrosine, kynurenine, and N'-formylkynurenine-displayed an increase in concentration. Under

Indexed as

Amino acid oxidationDoughGut microbiotaProtein oxidationThermal processing

Identifiers

PMID41756359

DOI10.1016/j.crfs.2026.101357

PMCPMC12934222

What Socratic holds

Textmetadata

LicenceCC BY-NC-ND

Read underepoch 390

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 Socratic graph.