Journal of Future Foods最新文献

{"title":"Exploring the active components and mechanism of Ziziphi Spinosae Semen in treating insomnia by network pharmacology and metabonomics","authors":"Xia Yu ,&nbsp;Ziheng Jin ,&nbsp;Linzheng Li ,&nbsp;Jinmei Wang ,&nbsp;Changyang Ma ,&nbsp;Xuqiang Liu","doi":"10.1016/j.jfutfo.2024.08.008","DOIUrl":"10.1016/j.jfutfo.2024.08.008","url":null,"abstract":"<div><div>Insomnia, a sleep-disordered disease, is characterized by difficulty in falling asleep, decrease of sleep quality and sleep time, decline of memory and attention. <em>Ziziphi Spinosae Semen</em> (ZSS) is one of the important “medicine-food” herbs for insomnia and anxiety. In this research, the sedative and hypnotic effects of ZSS extract (ZSSE) was evaluated by animal experiment, and the potential active components and related mechanism were further analyzed by using metabonomics and network pharmacology techniques. The results showed that ZSSE could cooperate with the subthreshold dose of barbital sodium in the hypnotic effect of mice, and the high-dose group (1 g/kg) significantly prolonged the sleep time of mice induced by barbital sodium (<em>P</em> &lt; 0.01). A total of 200 compounds were obtained from ZSSE by liquid chromatography-mass spectrometry (LC-MS/MS), including triterpenoids, flavonoids, alkaloids, organic acids, fatty acyls, and among them 113 active components were screened. Network pharmacological analysis indicated that kaempferol, boldine, apigenin and ursolic acid may be the potential active ingredients of ZSSE in the treatment of insomnia. Protein-protein interaction (PPI) networks analysis showed that AKT serine/threonine kinase 1 (AKT1), catalase (CAT), prostaglandin-endoperoxide synthase 2 (PTGS2) and heme oxygenase 1 (HMOX1) were the main key targets. Gene Ontology (GO) enrichment analysis showed that these targets were mainly involved in steroid metabolic process, hormone level regulation and metabolism, synaptic membrane, neuronal cell body, heme binding, postsynaptic neurotransmitter receptor activity and neurotransmitter receptor activity. The enrichment analysis of Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway showed that the sedative and hypnotic effects of ZSSE might be closely related to signaling pathways such as steroid hormone biosynthesis, neuroactive ligand-receptor interaction, HIF-1 signaling pathway, calcium signaling pathway, dopaminergic synapse, cAMP signaling pathway and cholinergic synapse. This study revealed the potential active components and mechanism of ZSSE in the treatment of insomnia, and provided a theoretical basis for the development and utilization of ZSS.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 503-512"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699837","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":"Millet processing: prospects for climate-smart agriculture and transition from food security to nutritional security","authors":"Jayasree Joshi,&nbsp;Sivaranjani Shanmuga Kumar,&nbsp;Rahul Kumar Rout,&nbsp;Pavuluri Srinivasa Rao","doi":"10.1016/j.jfutfo.2024.08.004","DOIUrl":"10.1016/j.jfutfo.2024.08.004","url":null,"abstract":"<div><div>Millets, which are small-seeded grains, are classified under the Poaceae family and are known for their high nutritive content. Millets are a viable option for the global population in light of growing concerns about climate change due to their exceptional tolerance to a variety of abiotic stresses, such as drought, salinity, light, and heat. They have short growing periods and can be sustained in adverse weather conditions with less irrigation requirements. They encompass morpho-physiological, molecular, and biochemical characteristics that confer superior resilience to environmental stress. The millet grains have the potential to contribute to health and nutrition, rural employment, household incomes, rural and national economies, and sustainable environmental management. They are a rich source of both macro and micro nutrients. They contain a significant amount of bioactive substances, along with minerals such as iron, calcium, phosphorus, and zinc. Millets need to be processed for consumption and preparation to improve its nutritional and sensory properties. The major challenge in millet processing is due to the lack of proper processing machineries, presence of antinutritional factors and the poor shelf life of the flour due to high lipase activity. This limitation can be mitigated by using the appropriate processing methods. This article gives an insight into millet processing and value addition and its role in ensuring nutritional security through climate-smart agriculture.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 470-479"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700789","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":"The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS","authors":"Xiao Shen,&nbsp;Lingyun Yao,&nbsp;Shiqing Song,&nbsp;Huatian Wang,&nbsp;Min Sun,&nbsp;Qian Liu,&nbsp;Chuang Yu,&nbsp;Tao Feng","doi":"10.1016/j.jfutfo.2024.08.005","DOIUrl":"10.1016/j.jfutfo.2024.08.005","url":null,"abstract":"<div><div>The flavour of new make spirit (NMS) plays an important role in whisky, which is the final stage before maturation. However, less research has been done on NMS aromas. The aim of this study was to identify aroma compounds that contribute to the sensory properties of NMS and to provide theoretical support for the aroma of NMS prior to maturation. The aromas of three NMS were characterized and evaluated through sensory evaluation experiments. All the samples were produced from different provinces in China. The results of the sensory evaluation showed that sample A (Hunan) had a strong oily aroma, sample B (Sichuan) had a more pronounced sweet aroma, and sample C (Shandong) had a distinctive sulfury flavor and a strong grainy aroma. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was used to detect the volatile compounds in the three NMS. The study established a vocabulary to describe the aroma attributes of NMS, which can be categorized into floral (rose, violets, ylang-ylang, jasmine); sweet (honey, burnt sweet); grainy (bake, malt); fruity (banana, citrus, apple, pineapple); oily (fat, nutty); grassy; feinty; sulfury categories. This study will provide a theoretical basis for future research on the aroma of NMS and the control of NMS flavor.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 480-487"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700791","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":"Comparative assessment of nutritional value in milk through fatty acid from various sources: a review","authors":"Jinhong Guo ,&nbsp;Hao Duan ,&nbsp;Xianping Zheng ,&nbsp;Diandian Wang ,&nbsp;Yaxi Zhou ,&nbsp;Shiqi Zhou ,&nbsp;Wenjie Yan","doi":"10.1016/j.jfutfo.2024.08.001","DOIUrl":"10.1016/j.jfutfo.2024.08.001","url":null,"abstract":"<div><div>In recent years, milk fat has garnered significant attention. Over 98% of milk fat is composed of triglycerides, with fatty acids being one of the main components that play important physiological roles. The distribution of fatty acids on the glycerol backbone of triglycerides is closely related to the digestion and absorption of milk fat. However, there is a lack of research comparing the stereospecific distribution of fatty acids in human milk and different ruminant milks. This review summarizes the extraction techniques and analytical methods of fatty acids from milk fat, analyzes and compares the composition and content of total fatty acids in human, yak, camel, cow, buffalo, and goat milks, overviews the stereospecific location of fatty acids on triglycerides and digestion and absorption of fatty acids in different milk sources, and evaluates the nutritional value of different milk sources using seven fatty acid nutritional evaluation indices to evaluate the nutritional value of different milk sources, providing guidance for promoting human health, and exploring the potential importance of the fatty acid composition of ruminant milk for infant or special dairy development, providing a basis for further development and utilization of dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 429-442"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699850","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 polishing, germination and particle size distribution on the nutrients and physicochemical properties of foxtail millet flour","authors":"Yunting Wang,&nbsp;Wei Zhao,&nbsp;Aixia Zhang,&nbsp;Shaohui Li,&nbsp;Pengliang Li,&nbsp;Jiali Zhang,&nbsp;Yingying Liu,&nbsp;Jingke Liu","doi":"10.1016/j.jfutfo.2024.08.006","DOIUrl":"10.1016/j.jfutfo.2024.08.006","url":null,"abstract":"<div><div>The effect of different particle sizes and processing techniques on the nutrients and physicochemical properties of millet flour was investigated. The processed samples, polished millet flour (POF) and germinated brown millet flour (GEF), and brown millet flour (BRF) were sieved to obtain 6 particle sizes, then determined the content of reducing sugar, starch, amino acid, protein and the parameters (color, viscosity, gelatinization temperature, crystallinity and microstructure) of millet flour. The results showed that smaller particle size could have more reducing sugar and amino acid, lower viscosity, less redness and yellowness, more lightness and higher gelatinization temperature. Germination increased reducing sugar content but consumed starch. Besides that, germination also improved amino acids and protein content, and changed proportion of amino acids. Gelatinization temperature and thermal stability increased but viscosity decreased in different particle size after germination. Grinding processing improved the viscosity and enthalpy, increased the proportion of starch in the whole grain, enhance the brightness, yellowness and redness but the thermal stability decreased in different particle size. The change of nutrients content affected the physicochemical parameters. Correlation analysis showed that the viscosity, flour color and starch gel temperature of BRF and GEF were mainly affected by starch, while that of POF were mainly affected by amino acids. Research on processing technology and particle size of foxtail millet was guidance for selection of raw materials food processing and food formula.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 5","pages":"Pages 488-495"},"PeriodicalIF":5.2,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699835","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":"Development of value-added savory cream from button mushroom (Agaricus bisporus) and evaluation of chemical, physical and microbiological characteristics","authors":"Bombuwala Praveena Sanjinie Rajapakshe,&nbsp;Kulathunga Arachchige Vidushi Maneesha,&nbsp;Kodithuwakku Kankanamge Chandika Jayapema,&nbsp;Seneviratne Navaratne","doi":"10.1016/j.jfutfo.2024.07.019","DOIUrl":"10.1016/j.jfutfo.2024.07.019","url":null,"abstract":"<div><div>Value-added mushroom based savory cream development was carried out using button mushroom (<em>Agaricus bisporus</em>), white pepper powder, garlic, red onions, corn flour, pasteurized cow milk, salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively. The product formulation was completed according to Taguchi's L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale. The data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package. Sensorially best treatment combination was subjected to determine the physical, chemical and functional properties while parallelly assessing the shelf life using standard protocols of AOAC 2016. Results obtained from the final product was recorded as (79.33 ± 0.14)% moisture, (8.88 ± 0.08)% total fat, (4.25 ± 0.02)% total ash, (2.04 ± 0.04)% crude protein, (2.57 ± 0.31)% crude fiber, (27.00 ± 0.28)% total carbohydrates and (1.72 ± 0.07)% salt respectively. While calory value of the developed product was 533.9 kcal as per the serving, it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties. The research product innovated will be a nutritious value-added food, based on button mushrooms (<em>A. bisporus</em>) catering the fast-food requirement, satisfying the consumer delicacy.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 410-418"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539035","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":"Bibliometric analysis of Hericium mushrooms for medicinal and food purposes: 1992−2023","authors":"Jianzhao Qi ,&nbsp;Yuying Liu ,&nbsp;Jing Wu ,&nbsp;Hirokazu Kawagishi ,&nbsp;Chengwei Liu","doi":"10.1016/j.jfutfo.2024.07.011","DOIUrl":"10.1016/j.jfutfo.2024.07.011","url":null,"abstract":"<div><div><em>Hericium</em> mushrooms are a group of rare medicinal mushrooms that have attracted considerable attention worldwide. In order to gain insight into the current trends and frontiers of <em>Hericium</em> research, we conducted a comprehensive search of the Web of Science (WOS) database to identify relevant literature on <em>Hericium</em> research. Following an optimised search strategy and careful removal of duplicate entries, a total of 839 documents were selected from the core WOS database for bibliometric analysis. We used VOSviewer to visualize the co-occurrence network between publishing organizations, while CiteSpace allowed us to visualize and analyse the national co-occurrence network, author co-occurrence network, keyword co-linearity, keyword clustering and co-citation mapping. Our analysis revealed a significant and continuous increase in the number of publications related to <em>Hericium</em> mushrooms, with a peak observed in 2021. Examination of publication statistics by country (region) and institution identified China and Universiti Malaysia as the leading contributors in their respective fields, with active collaboration with other countries and institutions. The analysis of author co-occurrence suggests that inter-author communications and collaborations may be geographically limited by the research institutions to which they belong. Various keyword-based analyses highlighted the structural diversity and bioactivities of small molecule compounds derived from <em>Hericium</em> mushrooms, underscoring their potential health-protective effects as rare food and medicinal mushrooms. Through co-citation analysis, we identified J. Agr. Food Chem. as the most cited journal for <em>Hericium</em> mushroom research results, while Yoko Kawagishi of Shizuoka University (Japan) emerged as the most cited researcher in the field. Overall, our findings suggest that research into the potential anti-neurodegenerative properties of <em>Hericium</em> mushrooms is a promising area of investigation, with a focus on elucidating the underlying mechanisms of action.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 317-330"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539001","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":"A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation","authors":"Daoyou Chen ,&nbsp;Xuexiang Shen ,&nbsp;Wanchao Chen ,&nbsp;Di Wu ,&nbsp;Zhong Zhang ,&nbsp;Peng Liu ,&nbsp;Yanfang Liu ,&nbsp;Wen Li ,&nbsp;Yan Yang","doi":"10.1016/j.jfutfo.2024.07.017","DOIUrl":"10.1016/j.jfutfo.2024.07.017","url":null,"abstract":"<div><div>The aim of this study was to quickly discover multifunctional bioactive flavor peptides from the enzymolysis extracts of <em>Lentinula edodes</em> through bioinformatics, molecular docking and molecular dynamics simulation, and to evaluate the synthesized and <em>in vitro</em> activity of the screened peptides. The biological activity, toxicity, allergenicity, solubility and stability of 272 <em>L. edodes</em> enzymolysis flavor peptides were predicted, and 15 potential bioactive peptides were screened. By molecular docking prediction of 15 potential bioactive peptides, it was found that angiotensin-converting enzyme (ACE)'s Glu403, Glu411, Arg124, His387 and dipeptidyl peptidase IV (DPP-IV)'s Glu206, Arg125, Lys554, Asp545, Arg560 might play a key role in binding to potential bioactive peptides. Among them, DAPLPHPNR and GSEDPLPGAK showed stronger bonding energy, and the stability of their complexes was further verified by molecular dynamics simulation. In addition, the two peptides were synthesized by chemical method, and <em>in vitro</em> experiments showed strong ACE and DPP-IV inhibitory activities, while also having different antioxidant effects. This work provides an efficient method for screening and developing multifunctional flavor peptides in edible fungi.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 388-397"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539000","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":"Impact of molecular weight and chain rigidity on the endocytosis and anti-tumor activity of seleno-lentinan","authors":"Xuewei Jia ,&nbsp;Yalong Liu ,&nbsp;Zhifei Chen ,&nbsp;Tianxiao Li ,&nbsp;Changtong Lu ,&nbsp;Chunping Xu","doi":"10.1016/j.jfutfo.2024.07.020","DOIUrl":"10.1016/j.jfutfo.2024.07.020","url":null,"abstract":"<div><div>This study focused on the modification of lentinan (LNT) and its degradation product, dLNT, through the nitric acid-sodium selenite method, resulting in the synthesis of 4 distinct seleno-polysaccharide (Se-LNTs). The selenium moiety was found to be connected to the C6 position of LNT in the form of selenate. The selenization process led to a notable reduction in molecular weight and an augmentation in chain rigidity. As the molecular weight decreased and chain rigidity increased, the cellular uptake of Se-LNT diminished. Additionally, the uptake pathway transitioned from macropinocytosis to caveolin-mediated endocytosis (CVME). <em>In vitro</em> cell experiments showed that all four Se-LNTs showed obvious anti-tumor activity, and Se-LNT-2 had higher selenium content and cellular uptake rate, showing better inhibitory effect. Furthermore, Se-LNTs were observed to induce a substantial production of reactive oxygen species (ROS) in HCT116 cells. The excessive ROS levels triggered mitochondrial peroxidation damage, escalating mitochondrial inner membrane permeability. This cascade event eventually led to the activation of caspase-3, ultimately leading to apoptosis in HCT116 cells and substantiating the anti-tumor effects of Se-LNTs. The comprehensive investigation into the structural modifications, cellular uptake mechanisms and biological activities of Se-LNTs underscores their potential as promising agents for anti-tumor applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 419-427"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539036","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":"Inonotus hispidus has development potential in health and future foods","authors":"Ruyue Xue ,&nbsp;Wanqing Han ,&nbsp;Xueyan Gao","doi":"10.1016/j.jfutfo.2024.07.012","DOIUrl":"10.1016/j.jfutfo.2024.07.012","url":null,"abstract":"<div><div>Recently, researchers have studied the functional components and pharmacological effects of Sanghuang (<em>Inonotus hispidus</em>). Simultaneously, Sanghuang tea, Sanghuang wine, and other series of Sanghuang products are produced accordingly, and the development of Sanghuang related industries demonstrates a rapid development trend. Structurally, these compounds are predominantly polysaccharides, polyphenols, steroids, fatty acids, and other metabolites with antitumor, immune regulatory, sleep improvement, antioxidant, and other pharmacological activities. Among these, the antitumor pharmacological effects of <em>I. hispidus</em> are the most prominent. In this paper, the modern research achievements of <em>I. hispidus</em> were reviewed from the aspects of chemical composition, pharmacological activity, related product introduction, and the application prospects of <em>I. hispidus</em> in the field of health and future foods to offer a reference for making complete use of its healthcare value and sustainable and healthy development of its resources. According to this review, <em>I. hispidus</em> could be a promising bioactive compounds source for health promotion and functional foods development.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 331-341"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539002","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}