Critical reviews in food science and nutrition最新文献_第4页

Natural antioxidants mitigate heavy metal induced reproductive toxicity: prospective mechanisms and biomarkers. 天然抗氧化剂减轻重金属引起的生殖毒性：前瞻性机制和生物标志物。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-01 DOI: 10.1080/10408398.2023.2240399

Yueyao Fan, Xinwei Jiang, Yuhang Xiao, Haiwei Li, Jiali Chen, Weibin Bai

{"title":"Natural antioxidants mitigate heavy metal induced reproductive toxicity: prospective mechanisms and biomarkers.","authors":"Yueyao Fan, Xinwei Jiang, Yuhang Xiao, Haiwei Li, Jiali Chen, Weibin Bai","doi":"10.1080/10408398.2023.2240399","DOIUrl":"10.1080/10408398.2023.2240399","url":null,"abstract":"Heavy metals are harmful environmental pollutants that have attracted widespread attention, attributed to their health hazards to humans and animals. Due to the non-degradable property of heavy metals, organisms are inevitably exposed to heavy metals such as arsenic (As), cadmium (Cd), lead (Pb), and mercury (Hg). Several studies revealed that heavy metals can cause reproductive damage by the excessive production of reactive oxygen species (ROS), which exacerbates oxidative stress, inflammation, and endocrine disruption. Natural antioxidants, mainly polyphenols, carotenoids, and vitamins, have been shown to mitigate heavy metal-induced reproductive toxicity potentially. In this review, accumulated evidences on the influences of four non-essential heavy metals As, Cd, Pb, and Hg on both males and females reproductive system were established. The purpose of this review is to explore the potential mechanisms of the effects of heavy metals on reproductive function and point out the potential biomarkers of natural antioxidants interventions toward heavy metal-induced reproductive toxicity. Notably, increasing evidence proven that the regulations of hypothalamic-pituitary-gonadal axis, Nrf2, MAPK, or NF-κB pathways are the important mechanisms for the amelioration of heavy metal induced reproductive toxicity by natural antioxidants. It also provided a promising guidance for prevention and management of heavy metal-induced reproductive toxicity.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11530-11542"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10269451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of molecular dynamics simulation in the field of food enzymes: improving the thermal-stability and catalytic ability. 分子动力学模拟在食品酶领域的应用：提高热稳定性和催化能力。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2238054

Zhaolin Huang, Dawei Ni, Ziwei Chen, Yingying Zhu, Wenli Zhang, Wanmeng Mu

引用次数: 0

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects. 用于配制菜肴的 3D 打印技术：打印特点、应用、挑战和前景。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-22 DOI: 10.1080/10408398.2023.2238826

Jia Guo, Min Zhang, Chung Lim Law, Zhenjiang Luo

{"title":"3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects.","authors":"Jia Guo, Min Zhang, Chung Lim Law, Zhenjiang Luo","doi":"10.1080/10408398.2023.2238826","DOIUrl":"10.1080/10408398.2023.2238826","url":null,"abstract":"Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11437-11453"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9906924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight. 紫檀芪和白藜芦醇的抗肥胖途径：全面解读。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-07-24 DOI: 10.1080/10408398.2023.2238319

Büşra Özyalçın, Nevin Sanlier

{"title":"Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight.","authors":"Büşra Özyalçın, Nevin Sanlier","doi":"10.1080/10408398.2023.2238319","DOIUrl":"10.1080/10408398.2023.2238319","url":null,"abstract":"It may not always be possible for obese individuals to limit energy intake or to provide and/or maintain greater energy expenditure through exercise and physical activity. Therefore, the search for effective methods for obesity continues. Recently, the anti-obesity effect of stilbenes has attracted attention. In this review, aim was evaluating the effect of pterostilbene and resveratrol against obesity and the possible mechanisms in this effect. Dietary phytochemicals can induce body weight loss by increasing basal metabolic rate and thermogenesis and/or altering lipid metabolism. Stilbenes are products of the plant phenylpropanoid pathway. Very important mechanisms for the anti-obesity impact belonging to resveratrol as well as pterostilbene include thermogenic activation in brown adipose tissue alongside the browning of white adipose tissue. Considering nutrition and dietary habits, which have an important place in lifestyle changes for both the prevention and the treatment of obesity, pterostilbene and resveratrol, which are polyphenols and stilbenes, are seen as promising. However, optimal dose, duration, mechanism, long-term safety, side effects, combination, elucidation of genomic interactions, and lifestyle modifications should be considered.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11428-11436"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9849840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel and efficient techniques in the discovery of antioxidant peptides. 发现抗氧化肽的新型高效技术。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-10 DOI: 10.1080/10408398.2023.2245052

Yuhao Zhang, Yun Li, Tianyi Ren, Ping Xiao, Jin-Ao Duan

{"title":"Novel and efficient techniques in the discovery of antioxidant peptides.","authors":"Yuhao Zhang, Yun Li, Tianyi Ren, Ping Xiao, Jin-Ao Duan","doi":"10.1080/10408398.2023.2245052","DOIUrl":"10.1080/10408398.2023.2245052","url":null,"abstract":"As a research hotspot in food science and nutrition, antioxidant peptides can function by scavenging free radicals, inhibiting peroxides, and chelating metal ions. Therefore, how to efficiently discover and screen antioxidant peptides has become a key issue in research and production. Traditional discovery methods are time-consuming and costly, but also challenging to resolve the quantitative structure-activity relationship of antioxidant peptides. Several novel techniques, including artificial intelligence, molecular docking, bioinformatics, quantum chemistry, phage display, switchSENSE, surface plasmon resonance, and fluorescence polarization, are emerging rapidly as solutions. These techniques possess efficient capability for the discovery of antioxidant peptides, even with the potential for high-throughput screening. In addition, the quantitative structure-activity relationship can be resolved. Notably, combining these novel techniques can overcome the drawbacks of a single one, thus improving efficiency and expanding the discovery horizon. This review has summarized eight novel and efficient techniques for discovering antioxidant peptides and the combination of techniques. This review aims to provide scientific evidence and perspectives for antioxidant peptide research.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11934-11948"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10367377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies. 通过战略性应用食品物理加工技术增强淀粉的抗酶性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-17 DOI: 10.1080/10408398.2023.2245031

Hai-Teng Li, Wenyu Zhang, Yulong Bao, Sushil Dhital

{"title":"Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies.","authors":"Hai-Teng Li, Wenyu Zhang, Yulong Bao, Sushil Dhital","doi":"10.1080/10408398.2023.2245031","DOIUrl":"10.1080/10408398.2023.2245031","url":null,"abstract":"The demand for clean-label starch, perceived as environmentally friendly in terms of production and less hazardous to health, has driven the advancement of food physical processing technologies aimed at modifying starch. One of the key objectives of these modifications has been to reduce the glycaemic potency and increase resistant starch content of starch, as these properties have the potential to positively impact metabolic health. This review provides a comprehensive overview of recent updates in typical physical processing techniques, including annealing, heat-moisture, microwave and ultrasonication, and a brief discussion of several promising recent-developed methods. The focus is on evaluating the molecular, supramolecular and microstructural changes resulting from these modifications and identifying targeted structures that can foster enzyme-digestion resistance in native starch and its forms relevant to food applications. After a comprehensive search and assessment, the current physical modifications have not consistently improved starch enzymatic resistance. The opportunities for enhancing the effectiveness of modifications lie in (1) identifying modification conditions that avoid the intensive disruption of the granular and supramolecular structure of starch and (2) exploring novel strategies that incorporate multi-type modifications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11826-11849"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10368308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods. 肌肉食品中脂质醛类（MDA、4-HNE 和 4-ONE）介导的蛋白质氧化的相互关系。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-17 DOI: 10.1080/10408398.2023.2245029

Yixiao Huang, Shubhajit Sarkhel, Anupam Roy, Anand Mohan

{"title":"Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods.","authors":"Yixiao Huang, Shubhajit Sarkhel, Anupam Roy, Anand Mohan","doi":"10.1080/10408398.2023.2245029","DOIUrl":"10.1080/10408398.2023.2245029","url":null,"abstract":"Proteins and essential fatty acids are crucial components of the human diet. However, lipids and proteins are susceptible to oxidative modification during food processing resulting in changes to their structural characteristics and functional properties. Food products rich in polyunsaturated fatty acids are highly susceptible to lipid peroxidation and generate bifunctional reactive aldehydes. Bifunctional aldehydes such as malondialdehyde (MDA), 4-hydroxy-2-nonenal (4-HNE), and 4-oxo-2-nonenal (4-ONE) readily bind to protein nucleophiles and lead to intra- or intermolecular protein cross-linking. In comparison with lipid oxidation, the degradation of proteins by prooxidants appears to be more intricate and results in a greater diversity of oxidation products. Although individual oxidation processes involving lipids and proteins received increasing attention in the past decades, the interactions between those aldehydes and protein oxidation in food have not been extensively explored. Studies indicate that the reactions of lipid and protein oxidation may take place simultaneously or independently, but oxidation products that arose from one reaction may further interact with lipids or proteins. The present review presents a perspective on reactive aldehydes and the role of aldehydes in inducing protein oxidation in muscle foods. Emphasis is focused on the interaction mechanism of the lipid, protein, and myoglobin protein oxidations. In addition, the occurrence of aldehydes derived from lipid oxidation in food systems as well as the endogenous antioxidant peptides or amino acids in meat and plant proteins are also briefly described.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11809-11825"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10017182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of food derived bioactive peptides on gut health and inflammatory mediators in vivo: a systematic review. 食物衍生生物活性肽对肠道健康和体内炎症介质的影响：系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-13 DOI: 10.1080/10408398.2023.2245469

Marcella Duarte Villas Mishima, Hércia Stampini Duarte Martino, Talitha Silva Meneguelli, Elad Tako

{"title":"Effect of food derived bioactive peptides on gut health and inflammatory mediators in vivo: a systematic review.","authors":"Marcella Duarte Villas Mishima, Hércia Stampini Duarte Martino, Talitha Silva Meneguelli, Elad Tako","doi":"10.1080/10408398.2023.2245469","DOIUrl":"10.1080/10408398.2023.2245469","url":null,"abstract":"Dietary proteins serve as sources of exogenous peptides, after being released from the protein and absorbed, the bioactive peptides can perform several functions in the body. The objective of the current systematic review is to answer the question \"How does food derived bioactive peptides can impact on gut health and inflammatory mediators in vivo?\" The search was performed at PubMed, Cochrane, and Scopus databases for experimental studies, and the risk of bias was assessed by the SYRCLE tool. The data analysis was conducted following the PRISMA guidelines. Eleven studies performed in animal models evaluating bioactive peptides derived from animal and plant sources were included and evaluated for limitations in heterogeneity, methodologies, absence of information regarding the allocation process, and investigators' blinding. The bioactive peptides demonstrated potential positive effects on inflammation and gut health. The main results identified were a reduction in TNF-α, NF-κB, and TLR4, an improvement in IgA production and in intestinal morphology, with an increase in villi surface area and goblet cell diameter, and Shannon and Simpson indexes were also increased. However, more in vivo studies are still necessary to better elucidate the anti-inflammatory activity and mechanisms by which peptides regulate gut health. PROSPERO (CRD42023416680).","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11974-11984"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10044354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of ultrasound on probiotic functionality: an updated review. 超声波对益生菌功能的影响：最新综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-11 DOI: 10.1080/10408398.2023.2242490

Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian

{"title":"The effects of ultrasound on probiotic functionality: an updated review.","authors":"Thabani Sydney Manyatsi, Amin Mousavi Khaneghah, Mohsen Gavahian","doi":"10.1080/10408398.2023.2242490","DOIUrl":"10.1080/10408398.2023.2242490","url":null,"abstract":"The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11643-11660"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9974384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food-derived extracellular vesicles: natural nanocarriers for active phytoconstituents in new functional food. 源自食物的细胞外囊泡：新型功能食品中活性植物成分的天然纳米载体。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-07 DOI: 10.1080/10408398.2023.2242947

Qiao Jiang, Li Wang, Jinlong Tian, Weijia Zhang, Huijun Cui, Hailong Gui, Zhihuan Zang, Bin Li, Xu Si

{"title":"Food-derived extracellular vesicles: natural nanocarriers for active phytoconstituents in new functional food.","authors":"Qiao Jiang, Li Wang, Jinlong Tian, Weijia Zhang, Huijun Cui, Hailong Gui, Zhihuan Zang, Bin Li, Xu Si","doi":"10.1080/10408398.2023.2242947","DOIUrl":"10.1080/10408398.2023.2242947","url":null,"abstract":"Extracellular vesicles (EVs) are naturally occurring non-replicating particles released from cells, known for their health-promoting effects and potential as carriers for drug delivery. Extensive research has been conducted on delivery systems based on culture-cell-derived EVs. Nevertheless, they have several limitations including low production yield, high expenses, unsuitability for oral administration, and safety concerns in applications. Conversely, food-derived EVs (FDEVs) offer unique advantages that cannot be easily substituted. This review provides a comprehensive analysis of the biogenesis pathways, composition, and health benefits of FDEVs, as well as the techniques required for constructing oral delivery systems. Furthermore, it explores the advantages and challenges associated with FDEVs as oral nanocarriers, and discusses the current research advancements in delivering active phytoconstituents. FDEVs, functioning as a nanocarrier platform for the oral delivery of active molecules, present numerous benefits such as convenient administration, high biocompatibility, low toxicity, and inherent targeting. Nevertheless, numerous unresolved issues persist in the isolation, characterization, drug loading, and application of FDEVs. Technical innovation and standardization of quality control are the key points to promote the development of FDEVs. The review aimed to provide frontier ideas and basic quality control guidelines for developing new functional food based on FDEVs oral drug delivery system.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"11701-11721"},"PeriodicalIF":7.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9949596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0