Critical reviews in food science and nutrition最新文献_第8页

A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry. 现代食品工业中香料质量安全评价分析技术综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-22 DOI: 10.1080/10408398.2025.2462721

Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Jiaying Xu, Yi Xu, Quansheng Chen

{"title":"A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry.","authors":"Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Jiaying Xu, Yi Xu, Quansheng Chen","doi":"10.1080/10408398.2025.2462721","DOIUrl":"https://doi.org/10.1080/10408398.2025.2462721","url":null,"abstract":"The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review. Furthermore, the review emphasizes the importance of global collaboration and the shift toward non-targeted approaches to detect novel adulterants and contaminants. By adopting these innovative strategies, the modern food industry can effectively address the challenges of spice quality control, safeguarding consumer health and maintaining the integrity of these essential ingredients in the global culinary landscape.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":7.3,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143476270","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-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis. 不同年龄组和全球区域的食品级二氧化钛暴露：系统回顾和荟萃分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-21 DOI: 10.1080/10408398.2025.2467823

Nicolaj S Bischoff, Marina R Bussi, Simone G Van Breda, Shahab Jolani, Dick T H M Sijm, Theo M de Kok, Jacco J Briedé

{"title":"Food-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis.","authors":"Nicolaj S Bischoff, Marina R Bussi, Simone G Van Breda, Shahab Jolani, Dick T H M Sijm, Theo M de Kok, Jacco J Briedé","doi":"10.1080/10408398.2025.2467823","DOIUrl":"https://doi.org/10.1080/10408398.2025.2467823","url":null,"abstract":"Food-grade titanium dioxide (TiO2), also known as food additive E171, is widely used for its opacifying and coloring properties in food, feed, and pharmaceuticals. Despite its ban in food within the European Union (EU), TiO2 remains prevalent globally amidst safety debates. This study conducted a systematic search and meta-analysis to assess oral TiO2 intake across different age groups in the EU, North America, and East Asia. Analyzing ten studies, we found that mean oral TiO2 intake ranged from 0.045 to 10.5 mg/kg body weight (bw)/day, with the lowest exposures in East Asia and a lifelong weighted average TiO2 exposure of 1.43 mg/kgbw/day. Higher TiO2 exposures were observed in children compared to adults, with Standardized Mean Differences (SMD) of 1.05 (general comparison) and 2.15 (ages 3-9 vs. 18-64 years). This discrepancy diminishes with age as adolescents (10-17 years) exposures approach adult levels (SMD = 0.49). The heightened TiO2 exposure in children may be due to lower body weight and higher consumption of TiO2-containing products. Regional disparities in exposure levels reflect dietary habits and legislative standards. Given concerns over TiO2's potential health impacts and regulatory differences, this study provides a comprehensive review to assist in refined health risk assessments.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":7.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467216","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

Reassessing the sustainability promise of cultured meat: a critical review with new data perspectives. 重新评估培养肉的可持续性承诺：新数据视角的批判性审查。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-21 DOI: 10.1080/10408398.2025.2461262

Mahya Tavan, Nick W Smith, Warren C McNabb, Paul Wood

引用次数: 0

Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action. 食源性酒精脱氢酶激活肽：生产、鉴定、构效关系及作用机制

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-17 DOI: 10.1080/10408398.2025.2460622

Mengyao Li, Junjia Zhang, Lilin Cheng, Xiaoyu Chen, Xinya Yin, Ling Zhu, Hui Zhang, Gangcheng Wu

{"title":"Food-derived alcohol dehydrogenase activating peptides: production, identification, structure-activity relationship, and mechanism of action.","authors":"Mengyao Li, Junjia Zhang, Lilin Cheng, Xiaoyu Chen, Xinya Yin, Ling Zhu, Hui Zhang, Gangcheng Wu","doi":"10.1080/10408398.2025.2460622","DOIUrl":"https://doi.org/10.1080/10408398.2025.2460622","url":null,"abstract":"Excessive alcohol consumption can seriously threaten the human health. Alcohol dehydrogenase (ADH), as the crucial alcohol metabolizing enzyme, plays an important role in improving alcohol metabolisms within the human body. Food-derived bioactive peptides, as natural product factors with potentials in regulation of body metabolism, can exhibit diverse bioactivities according to their compositions and amino acid sequences. As a result, bioactive peptides have received increasing research attention, specifically regarding their roles in activating ADH activity and modulating alcohol metabolism. Nevertheless, few academic reviews have summarized the current understanding and discussed existing knowledge gaps of food-derived ADH activating peptides. Therefore, in this review, the preparation, isolation, purification, and identification approach of ADH activating peptides are preliminarily summarized. More importantly, the structure-activity relationship and specific action mechanism of ADH activating peptides are also critically discussed. Meanwhile, the potential limitations of the existing studies are also explicitly pointed out in order to provide theoretical references for future research on the ADH activating peptides.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143440081","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

Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse. 预防全球饥荒的抗灾粮食：应对包括核冬天和基础设施崩溃在内的全球灾难性粮食冲击的粮食供应干预措施综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-11 DOI: 10.1080/10408398.2024.2431207

Juan B García Martínez, Jeffray Behr, Joshua Pearce, David Denkenberger

{"title":"Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse.","authors":"Juan B García Martínez, Jeffray Behr, Joshua Pearce, David Denkenberger","doi":"10.1080/10408398.2024.2431207","DOIUrl":"https://doi.org/10.1080/10408398.2024.2431207","url":null,"abstract":"Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth. Nuclear electromagnetic pulses or extreme pandemics could disrupt industry and mass-scale food supply by unprecedented levels. Global food storage is limited. What can be done?. This article presents the state of the field on interventions to maintain food production in these scenarios, aiming to prevent mass starvation and reduce the chance of civilizational collapse and potential existential catastrophe. The potential for rapid scaling, affordability, and large-scale deployment is reviewed for a portfolio of food production methods over land, water, and industrial systems. Special focus is given to proposing avenues for further research and technology development and to collating policy proposals. Maintaining international trade and prioritizing crops for food instead of animal feed or biofuels is paramount. Both mature, proven methods (crop relocation, plant-residue- and grass-fed ruminants, greenhouses, seaweed, fishing, etc.) and novel resilient foods are characterized. A future research agenda is outlined, including scenario characterization, policy development, production ramp-up and economic analyses, and rapid deployment trials. Governments could implement national plans and task forces to address extreme food system risks, and invest in resilient food solutions to safeguard citizens against global catastrophic food failure.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-27"},"PeriodicalIF":7.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143390248","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

Nano-targeted delivery system: a promising strategy of anthocyanin encapsulation for treating intestinal inflammation. 纳米靶向递送系统：花青素包埋治疗肠道炎症的一种有前景的策略。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-07 DOI: 10.1080/10408398.2025.2458741

Hao Zhong, Xin Luo, Abdullah, Xiaofeng Liu, Muhammad Hussain, Rongfa Guan

{"title":"Nano-targeted delivery system: a promising strategy of anthocyanin encapsulation for treating intestinal inflammation.","authors":"Hao Zhong, Xin Luo, Abdullah, Xiaofeng Liu, Muhammad Hussain, Rongfa Guan","doi":"10.1080/10408398.2025.2458741","DOIUrl":"https://doi.org/10.1080/10408398.2025.2458741","url":null,"abstract":"Anthocyanins are natural flavonoids derived from plants, widely recognized for their health-promoting effects, specifically to treat inflammatory bowel disease (Crohn's disease and ulcerative colitis). However, certain limitations are associated with their use, including instability, low solubility and permeability, poor gastrointestinal digestion, and low bioavailability. In this review, nano-carriers (e.g., liposome, polymersome, exosome, halloysite nanotubes, dendrimer, and nano-niosome, etc.) were summarized as anthocyanins delivery vehicles to treat inflammatory bowel disease. Recent progress on emerging strategies involved surface functionalization, responsive release, magnetic orientation, and self-assembly aggregation to address intestinal inflammation through nano-carriers and potential mechanisms were discussed. Anthocyanins, water-soluble pigments linked by glycoside bonds have attracted attention to alleviate intestinal inflammation related diseases. Anthocyanins can address intestinal inflammation by exerting their health beneficial effects such as anti-oxidative, anti-inflammatory, regulating the intestinal flora, and promoting apoptosis. Moreover, nano-carriers were discussed as oral delivery system for maximized bioefficacy of anthocyanins and to address concerns related to their low solubility and permeability, poor gastrointestinal metabolism, and low bioavailability were discussed. A future perspective is proposed concerning anthocyanin-loaded nano-carriers, different strategies to improve their efficacy, and developing functional food to treat intestinal inflammation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143370646","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

Barley fermentation on nutritional constituents: structural changes and structure-function correlations. 大麦发酵对营养成分的影响：结构变化及结构-功能相关性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-07 DOI: 10.1080/10408398.2025.2461733

Yufeng He, Tao Liu, Danaè S Larsen, Yuexin Lei, Manchun Huang, Lin Zhu, Maria Daglia, Xiang Xiao

{"title":"Barley fermentation on nutritional constituents: structural changes and structure-function correlations.","authors":"Yufeng He, Tao Liu, Danaè S Larsen, Yuexin Lei, Manchun Huang, Lin Zhu, Maria Daglia, Xiang Xiao","doi":"10.1080/10408398.2025.2461733","DOIUrl":"https://doi.org/10.1080/10408398.2025.2461733","url":null,"abstract":"Over the past few years, the demand for healthy grains has become increasingly important. Barley is a basic material for food and animal feed, which is considered an excellent source of multiple nutrients. However, due to limitations in processing techniques, the nutritional attributes of barley have not been completely realized. The functional profile of barley nutrients can be effectively improved by fermentation, due in large to the structural alteration of barley nutrients. The current review outlines the structural changes of barley nutrients during fermentation and summarizes the potential mechanisms by which structural alteration occurs. Correlations between the nutrient structures and their nutritional properties are also discussed. In general, fermentation leads to decreased particle size and modified internal structures of macromolecular nutrients. Enzyme action, pH alterations and interactions between nutrient matrices may contribute to these structural alterations. Barley nutrients with modified structure exhibit enhanced health promoting functions and digestive characteristics, which will further contribute to the utilization of barley resources in the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143370626","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

Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion. 个性化营养：对数据使用和融合的挑战、机遇和指导原则的看法。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-05 DOI: 10.1080/10408398.2025.2461237

Sharon M Donovan, Mariette Abrahams, Joshua C Anthony, Ying Bao, Maribel Barragan, Kate M Bermingham, Gil Blander, Anna-Sigrid Keck, Bruce Y Lee, Kristin M Nieman, Jose M Ordovas, Victor Penev, Machiel J Reinders, Kris Sollid, Sumeet Thosar, Barbara L Winters

{"title":"Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion.","authors":"Sharon M Donovan, Mariette Abrahams, Joshua C Anthony, Ying Bao, Maribel Barragan, Kate M Bermingham, Gil Blander, Anna-Sigrid Keck, Bruce Y Lee, Kristin M Nieman, Jose M Ordovas, Victor Penev, Machiel J Reinders, Kris Sollid, Sumeet Thosar, Barbara L Winters","doi":"10.1080/10408398.2025.2461237","DOIUrl":"https://doi.org/10.1080/10408398.2025.2461237","url":null,"abstract":"Personalized nutrition (PN) delivers tailored dietary guidance by integrating health, lifestyle, and behavioral data to improve individual health outcomes. Recent technological advances have enhanced access to diverse data sources, yet challenges remain in collecting, integrating, and analyzing complex datasets. To address these, the Personalized Nutrition Initiative at Illinois organized a workshop titled \"Personalized Nutrition Data: Challenges & Opportunities,\" which gathered experts to explore three essential data domains in PN: 1) health and biological, 2) social, behavioral, and environmental, and 3) consumer purchasing data. Discussions underscored the importance of cross-disciplinary collaboration to standardize data collection, enable secure data sharing, and develop data fusion techniques that respect privacy and build trust. Participants emphasized the need for representative datasets that include underserved populations, ensuring that PN services are accessible and equitable. Key principles for responsible data integration were proposed, alongside strategies to overcome barriers to effective data use. By addressing these challenges, PN can enhance health outcomes through precise, personalized recommendations tailored to diverse population needs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143188494","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

Regulatory mechanisms of the probiotic-targeted gut-liver axis for the alleviation of alcohol-related liver disease: a review. 以益生菌为目标的肠道-肝脏轴对缓解酒精相关肝病的调节机制：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-05 DOI: 10.1080/10408398.2025.2455954

Feiyu Yang, Xiangfei Li, Jing Sun, Xinyi Pang, Quancai Sun, Yingjian Lu

{"title":"Regulatory mechanisms of the probiotic-targeted gut-liver axis for the alleviation of alcohol-related liver disease: a review.","authors":"Feiyu Yang, Xiangfei Li, Jing Sun, Xinyi Pang, Quancai Sun, Yingjian Lu","doi":"10.1080/10408398.2025.2455954","DOIUrl":"https://doi.org/10.1080/10408398.2025.2455954","url":null,"abstract":"Alcohol abuse-triggered alcohol-related liver disease (ALD) has become as a global public health concern that substantially affects the well-being and clinical status of patients. Although modern medicine provides various treatments for ALD, their effectiveness is limited and can lead to adverse side effects. Probiotics have been employed to prevent, alleviate, and even treat ALD, with promising results. However, few comprehensive reviews are available on how they mitigate ALD by targeting the gut-liver axis. This review systematically clarifies the specific mediators of the gut-liver axis in healthy states. It also describes the alterations observed in ALD. Furthermore, this review thoroughly summarizes the underlying mechanisms through which probiotics act on the gut-liver axis to relieve ALD. It also discusses the current status and challenges faced in clinical research applications. Finally, we discuss the challenges and future prospects of using probiotics to treat ALD. This review improves our understanding of ALD and supports the development and application of probiotics that target the gut-liver axis for therapeutic use.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143188514","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

Psychobiotics and the gut-brain axis: advances in metabolite quantification and their implications for mental health. 心理生物学和肠-脑轴：代谢物量化的进展及其对心理健康的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-02-05 DOI: 10.1080/10408398.2025.2459341

Vincent Owusu Kyei-Baffour, Akshay Kumar Vijaya, Aurelijus Burokas, Eric Banan-Mwine Daliri

{"title":"Psychobiotics and the gut-brain axis: advances in metabolite quantification and their implications for mental health.","authors":"Vincent Owusu Kyei-Baffour, Akshay Kumar Vijaya, Aurelijus Burokas, Eric Banan-Mwine Daliri","doi":"10.1080/10408398.2025.2459341","DOIUrl":"https://doi.org/10.1080/10408398.2025.2459341","url":null,"abstract":"Psychobiotics are live microorganisms that, when administered in adequate amounts, confer mental health benefits to the host. Several clinical studies have demonstrated significant mental health benefits from psychobiotic administration, making them an emerging topic in food science. Certain strains of Lactobacillus, Bifidobacterium, Streptococcus, Escherichia, and Enterococcus species are known for their ability to modulate the gut-brain axis and provide mental health benefits. Proposed action mechanisms include the production of neuroactive compounds or their precursors, which may cross the blood-brain barrier, or transported by their extracellular vesicles. However, there is a lack of in vivo evidence directly confirming these mechanisms, although indirect evidence from recent studies suggest potential pathways for further investigation. To advance our understanding, it is crucial to study these mechanisms within the host, with accurate quantification of neuroactive compounds and/or their precursors being key in such studies. Current quantification methods, however, face challenges, such as low sensitivity for detecting trace metabolites and limited specificity due to interference from other compounds, impacting the reliability of measurements. This review discusses the emerging field of psychobiotics, their potential action mechanisms, neuroactive compound estimation techniques, and perspectives for improvement in quantifying neuroactive compounds and/or precursors within the host.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":7.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143188498","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