Food Bioengineering最新文献

{"title":"Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non-Saccharomyces","authors":"Xiaorui Guo,&nbsp;Jiao Wang,&nbsp;Boya Zhu,&nbsp;Jing Liu,&nbsp;Yourong Che,&nbsp;Chaochun Li,&nbsp;Jia Song,&nbsp;Yu Zheng,&nbsp;Min Wang","doi":"10.1002/fbe2.70006","DOIUrl":"https://doi.org/10.1002/fbe2.70006","url":null,"abstract":"<p>Xinhui <i>Chenpi</i>, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi-strains fermentation involving <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i>. The effect of <i>S. cerevisiae</i> Red and/or <i>L. thermotolerans</i> L19 on the enological parameters, physicochemical characteristics and volatile compounds of XCWs were evaluated. The mixed strains fermentation demonstrated a significant increase in esters content, including 2,3-butanediol dinitrate, diethyl succinate, ethyl benzoate, ethyl lactate, and ethyl glycolate compared to those of mono fermentation (<i>p</i> &lt; 0.05), thereby enhancing the fruity and floral aromas of the XCW. The key aroma compounds of relative odor activity value (rOAV) &gt; 1, which are specific to mixed fermentation, were ethyl 2-methylbutyrate, ethyl benzoate, ethyl isovalerate, ethyl propionate, 1-penten-3-ol, and phenylethyl alcohol. These compounds could strengthen the fruity, flowery, and sweet scents of XCW. The findings align with sensory evaluations, suggesting that the mixed fermentation of <i>S. cerevisiae</i> Red and <i>L. thermotolerans</i> L19 to produce XCW might resolve the resource waste of Xinhui citrus pulp.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"53-66"},"PeriodicalIF":0.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Engineered Folding and Secretion for Expression Improvement of α-Amylase in Komagataella Phaffii","authors":"Yilun Zhang,&nbsp;Xingbin Wang,&nbsp;Bei Han,&nbsp;Chaoying Yao,&nbsp;Qi Liu,&nbsp;Menghao Cai","doi":"10.1002/fbe2.70005","DOIUrl":"https://doi.org/10.1002/fbe2.70005","url":null,"abstract":"<p>α-Amylase is the second most widely produced enzyme globally, with diverse applications in the fields of food, pharmaceutical, bioenergy, papermaking, etc. However, natural α-amylase often fails to withstand the extreme conditions encountered in industrial processes, such as low pH and high temperatures. Previous studies identified an α-amylase derived from deep-sea sources with resistance to low pH, and subsequent amino acid mutations well enhanced its thermal stability. Nevertheless, the advantageous enzyme mutant exhibited low expression levels in <i>Escherichia coli</i>, highlighting the need for a more suitable expression host. In this study, an engineered industrial host, <i>Komagataella phaffii</i>, was involved for heterologous production of α-amylase. High-efficiency signal peptides were screened and multi-copy integrant strains were constructed to achieve a high-yield strain. A total of 31 key chaperones and 11 vesicle transport factors were further investigated to facilitate protein folding and secretion, which resulted in a 3.4-fold increase in α-amylase production. Finally, batch fermentation in a 3-L bioreactor achieved a maximum α-amylase activity of 2.5 × 10⁴U/mL. This study demonstrates the development of a high-yield α-amylase strain for potential industrial applications, offering valuable insights and strategies for engineering high-producing strains of other industrial enzymes.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"3-14"},"PeriodicalIF":0.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable Valorization of Jackfruit Peel Waste: Bio-Functional and Structural Characterization","authors":"Rangina Brahma,&nbsp;Subhajit Ray,&nbsp;Prakash Kumar Nayak,&nbsp;Kandi Shridhar","doi":"10.1002/fbe2.70004","DOIUrl":"https://doi.org/10.1002/fbe2.70004","url":null,"abstract":"<p>The sustainable utilization of agricultural waste holds immense promise in addressing environmental concerns and promoting resource efficiency. In this context, jackfruit (<i>Artocarpus heterophyllus</i>) peel waste emerges as a valuable yet underexplored resource. Therefore, this study aimed at the bio-functional and structural characterization of <i>A. heterophyllus</i> peel waste for unlocking its potential for food applications. By using cutting-edge and environmentally friendly technology, <i>A. heterophyllus</i> peel can be used as a bioresource (raw material) to obtain a variety of high-value biocompounds, in line with the circular bioeconomy philosophy. In this work, we examined <i>A. heterophyllus</i> peel, from its chemical composition to its functional and biological characteristics. Proximate analysis of the <i>A. heterophyllus</i> peel revealed the presence of protein (1%) and fiber (21%) content. Microscopic imaging (scanning electron microscopy and transmission electron microscopy) provided a comprehensive visual depiction of the peel's surface structure that possesses a high heat stability with peak disintegration observed at 200°C–300°C that was detected by thermogravimetric analysis. The findings of phytochemical screenings reported the presence of various bioactive compounds, such as alkaloids, steroids, glycosides, and tannins. Notably, the peel exhibited inhibitory effects against several bacterial strains, including <i>Alcaligenes faecalis</i>, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> in the antimicrobial analysis. Additionally, Fourier-transform infrared spectroscopy analysis identified the presence of alcohols and phenols, while X-ray diffraction data displayed characteristic diffraction peaks at 20°–25°. In conclusion, this study identified the potential utility of <i>A. heterophyllus</i> peel as a valuable source of phytochemical compounds, polyphenolic antioxidants, and the antimicrobial additives that can be used in wide agri-food-pharma industries.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"88-100"},"PeriodicalIF":0.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation on the Pyrolysis Behavior of Both Tryptophan and Tyrosine Under Conditions Mimicking Cigarette Combustion","authors":"Changrong Luo,&nbsp;Qianqian Yin,&nbsp;Lingjie Zeng,&nbsp;Qian Zhang,&nbsp;Bing Wang,&nbsp;Guijun Yu,&nbsp;Shihao Shen,&nbsp;Wenyan Xie","doi":"10.1002/fbe2.70003","DOIUrl":"https://doi.org/10.1002/fbe2.70003","url":null,"abstract":"<p>Both tryptophan (Trp) and tyrosine (Tyr) play a significant role in the formation of volatile compounds in processes such as food processing and cigarette combustion. While the metabolic pathways of these amino acids have been extensively studied, their pyrolysis under cigarette-like conditions remains poorly understood. This study investigates the behavior of Trp and Tyr under conditions mimicking cigarette combustion using online pyrolysis-gas chromatography/mass spectrometry. Both amino acids were subjected to pyrolysis and analyzed using online pyrolysis-gas chromatography/mass spectrometry. Key findings reveal: (1) Pyrolysis of Trp and Tyr produced over 85 and 69 volatile compounds, respectively, with more than 98% of them containing aromatic rings. (2) The predominant pyrolysates were tyramine (46.92%) for Tyr and 3-methyl indole (46.19%) for Trp. (3) Key products included 3-methyl indole and indole from Trp, and p-methyl phenol (31.45%) and phenol (7.77%) from Tyr, resulting from cleavage of C2-C3 and C3-C4 bonds. (4) Pyrolysis products profiles proposed that the primary pyrolytic pathways included decarboxylation and cleavage of the C2-C3 and C3-C4 bonds. This research provides new insights into the pyrolytic behavior of Trp and Tyr, offering a better understanding of their role in smoke aroma and contributing to the broader field of pyrolysis chemistry in food science, smoke chemistry, and biomatrices utilization.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"78-87"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143835856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In Vivo Evolution of Lacticaseibacillus rhamnosus GG Leads to Prolonged Persistence in the Digestive Tract","authors":"Alexander Mark,&nbsp;Lorenzo Tosi,&nbsp;Lamia Chkaiban,&nbsp;Raphaela Bento,&nbsp;Biju Parekkadan","doi":"10.1002/fbe2.70002","DOIUrl":"https://doi.org/10.1002/fbe2.70002","url":null,"abstract":"<p>This study explored in vivo evolution as a method to generate evolutionary clones of <i>Lacticaseibacillus rhamnosus</i> GG, a renowned probiotic organism found in many food supplements, with improved persistence in the intestinal tract. <i>L. rhamnosus</i> GG was autologously gavaged to mice and subsequently selected and grown ex vivo after passage through the intestinal tract to form two evolutionary isolates of the bacteria. A longer retention time (nearly 3×) and a slower elimination rate of the bacteria in the mouse gut were observed with each evolution. The evolutionary isolates were further characterized for key traits such as bile salt resistance, epithelial cell binding, and genetic alterations to understand potential changes to known persistence mechanisms. Finally, a series of heterologous gavages were performed to determine if the increased retention of the evolutionary variants were because of animal-specific host adaptations. Similar results were seen following heterologous gavages, supporting the concept that intrinsic changes to <i>Lacticaseibacillus</i> occurred. Based on these findings, in vivo evolution shows promise as a technique to generate probiotic strains with improved traits for gut retention as compared to the wild type.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"39-52"},"PeriodicalIF":0.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143835963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice-Wheat Dough","authors":"Xinru Gao,&nbsp;Chunmin Ma,&nbsp;Yang Yang,&nbsp;Xin Bian,&nbsp;Bing Wang,&nbsp;Guang Zhang,&nbsp;Zhipeng Chen,&nbsp;Na Zhang","doi":"10.1002/fbe2.70001","DOIUrl":"https://doi.org/10.1002/fbe2.70001","url":null,"abstract":"<p>Rice contains lysine, which is lacking in general grains, which can make the nutrition more balanced when it is added to cereal foods. Therefore, this study explored the effects of rice flour substitution on the structure and processing properties of mixed rice-wheat dough. With the addition of rice flour (0%–50%), the content of water, fat, protein, amylose, and ash in the mixed flour decreased, while that of total starch and amylopectin increased significantly. The results from the mechanical characteristics indicated that the viscosity disintegration (0.15–0.59 Nm) and <i>β</i> value (0.526–0.716) increased, while the retrogradation value (from 1.15 to 0.69 Nm) and the cooking stability (from 0.92 to 0.73) decreased, revealing that the shear resistance and stability of the mixed flour dough decreased after the addition of rice flour, but its increased gelatinization rate delayed aging and improved the storage characteristics. Moreover, mixed rice-wheat dough mainly underwent elastic deformation, and the addition of rice flour interfered with the formation of gluten network structure. Part of the bound water in the mixed flour dough migrates to free water, which showed that the continuity and uniformity of gluten network structure become worse by competing with wheat gluten for water absorption. When the addition of rice flour was 20%, the dough had the greatest viscoelasticity, micro-structure tensile property and texture, when the addition amount exceeded 30%, the toughness of the dough reduced, which made dough difficult to process. This study provides a theoretical basis for the processing and application of rice flour in staple food in the future.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"15-27"},"PeriodicalIF":0.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanical Properties of Polylactic Acid Nanofiber Films Reinforced by Modified Cellulose Nanocrystals","authors":"Chaoqiao Zhu,&nbsp;Ming Tian,&nbsp;Dequan Zhang,&nbsp;Qingfeng Yang,&nbsp;Debao Wang,&nbsp;Simin Fan,&nbsp;Xin Li,&nbsp;Wei Yang,&nbsp;Chengli Hou","doi":"10.1002/fbe2.70000","DOIUrl":"https://doi.org/10.1002/fbe2.70000","url":null,"abstract":"<p>In this study, the surface of cellulose nanocrystals was first modified with citric acid, and the resultant modified cellulose nanocrystals (MCNC) were subsequently utilized as a reinforcement phase for polylactic acid (PLA). Findings indicated that MCNC interacted with PLA through hydrogen bonding, resulting in improved thermal stability, mechanical properties, and surface hydrophobicity of PLA nanofiber films. Specifically, the thermal degradation temperature, tensile strength, elongation at break, and contact angle of the nanofiber films increased by 19°C, 30.04%, 49.11%, and 11.22°, respectively, with a 3% addition of MCNC. Subsequently, utilizing PLA/MCNC as the base material and kaempferol as the active ingredient, a preliminary exploration into its potential as an active packaging material was carried out. When the addition amount of kaempferol was 10%, the DPPH and ABTS free radical scavenging ability of the nanofiber film reached more than 90%, demonstrating its application potential as an active packaging material. These results offer a promising strategy for the effective dispersion of CNC within PLA matrices, thereby expanding the potential applications of PLA in the field of active packaging.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"4 1","pages":"28-38"},"PeriodicalIF":0.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.70000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143835861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Current Status and Applications of Genome-Scale Metabolic Models of Oleaginous Microorganisms","authors":"Zijian Hu,&nbsp;Jinyi Qian,&nbsp;Yuzhou Wang,&nbsp;Chao Ye","doi":"10.1002/fbe2.12113","DOIUrl":"https://doi.org/10.1002/fbe2.12113","url":null,"abstract":"<p>Oleaginous microorganisms have the unique ability to accumulate lipids that can exceed 20% of their dry cell weight under certain conditions. Despite their potential for efficient lipid production, the metabolic pathways involved are not yet fully understood, largely due to the complexity of intracellular processes and the challenges in phenotypic prediction. This review synthesizes the latest research on the application of Genome-scale Metabolic Network Models (GSMMs) to study oleaginous microorganisms, including bacteria, cyanobacteria, yeast, microalgae, and fungi, and provides a comprehensive analysis of how GSMMs have been utilized to decipher the metabolic mechanisms behind lipid accumulation and to identify key genes involved in lipid synthesis. The review highlights the role of GSMMs in predicting cellular behavior, optimizing metabolic engineering strategies, and discusses the future directions and potential of GSMMs in enhancing lipid production in microorganisms. This comprehensive overview not only summarizes the current state of research but also identifies gaps and opportunities for further investigation in the field.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"492-511"},"PeriodicalIF":0.0,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12113","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy-Based Emulsions","authors":"Jiao Xu,&nbsp;Maomao Zeng,&nbsp;Zhaojun Wang,&nbsp;Qiuming Chen,&nbsp;Fang Qin,&nbsp;Jie Chen,&nbsp;Zhiyong He","doi":"10.1002/fbe2.12112","DOIUrl":"https://doi.org/10.1002/fbe2.12112","url":null,"abstract":"<p>To explore the effects of lipids and emulsifiers on the release of strawberry aroma compounds in soy-based emulsions, the release of seven strawberry aroma compounds (limonene, ethyl hexanoate, (Z)-3-hexenyl acetate, ethyl 2-methylbutanoate, ethyl butanoate, (Z)-3-hexenol, and diacetyl) was examined using static headspace gas chromatographic analysis. Sensory evaluations revealed that the incorporation of soy protein isolate (SPI) emulsions led to a marked imbalance in the strawberry flavor profile. Although no direct correlation was found between emulsion viscosity or particle size and flavor release, lipid type and concentration (soybean oil and palm oil), and emulsifier type (sucrose ester, tween 80, and monoglyceride) significantly impacted flavor retention. Specifically, the hydrophilic compound diacetyl exhibited significantly higher retention in soybean oil emulsions (41%) than in palm oil emulsions (34%) (<i>p</i> &lt; 0.05). The retention of esters and limonene increased with lipid content, whereas diacetyl retention decreased. Sucrose ester and tween 80 demonstrated stronger adsorption of ester compounds than monoglyceride. After sucrose ester addition, retention values of ethyl butanoate, limonene, and diacetyl increased by 1.6, 2.1, and 1.8 times, respectively, compared to samples without it. This study provides theoretical insights into the flavor release behavior in soy-based beverages.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"482-491"},"PeriodicalIF":0.0,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Saponins Based on Medicinal and Edible Homologous Plants: Biological Activity, Delivery Systems and Its Application in Healthy Foods","authors":"Siwen Chen,&nbsp;Ying Zhou,&nbsp;Huiliang Li,&nbsp;Lijun You,&nbsp;Sandra Pedisić,&nbsp;Ping Shao","doi":"10.1002/fbe2.12111","DOIUrl":"https://doi.org/10.1002/fbe2.12111","url":null,"abstract":"<p>Medicinal and edible homologous (MEHs) plants are valuable in medicine and food science as edible plants. Saponins, one of the major chemical components isolated from MEHs plants, have significant antioxidant, anti-inflammatory, antibacterial, and antiviral biological activities. This paper provides an overview of the basic structure, properties, and bioactivity of saponins, the development of novel delivery systems for their enhanced bioavailability, and their applications in various fields. It also highlights the innovations and challenges of current trends in saponin research and provides a basis for the development of a safe and effective natural active ingredient based on MEHs plants. Through comprehensive analysis, this paper aims to provide a theoretical basis and technical support for further research and application of saponins in food science.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 4","pages":"464-481"},"PeriodicalIF":0.0,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12111","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}