eFood最新文献

{"title":"Effects of exogenous advanced glycation end products on oxidative stress and renal injury in healthy mice","authors":"Lan Zhang,&nbsp;Pingping Wen,&nbsp;Jixin Zhang,&nbsp;Chao Xia,&nbsp;Jingguo Xu,&nbsp;Huiqing Xu,&nbsp;Guiyou Cui,&nbsp;Jun Wang","doi":"10.1002/efd2.105","DOIUrl":"10.1002/efd2.105","url":null,"abstract":"<p>This study evaluated the biological effects of exogenous advanced glycation end products (AGEs) on the induction of chronic kidney disease and the dose-effect relationship. Male C57BL/6 mice were placed on four diets, including saline and three other diets differing only in AGEs content (low-AGEs [LA], medium-AGEs [MA], and high-AGEs [HA] ratio, 1:3:5) for 4 weeks. With the increasing intake of AGEs, mice developed a significant increase in blood glucose and lipid levels, the fluorescence intensity of AGEs, Nε-(carboxymethyl)-lysine, Nε-(carboxyethyl)-lysine, and malondialdehyde levels, whereas their superoxide dismutase activity and glutathione levels were decreased significantly. HA had the highest urinary protein levels and the lowest creatinine clearance compared to the other groups. These suggested that AGEs are an essential contributor to increasing oxidative stress levels and intake of high-level AGEs induces more severe kidney function impairment. Meanwhile, the AGEs intake damaged the kidney structure in a dose-dependent manner, as evidenced by granular degeneration of kidney tubular epithelial cells and inflammatory cell infiltration. These findings shed light on the detrimental impacts of AGEs on human kidneys, which also will help reveal a dose-effect relationship of AGEs.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45792201","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":"Rape bee pollen alleviates renal tissue damage in diabetic rats via anti-inflammation, anti-oxidation, and modulating gut microbiota","authors":"Yingjun Hu,&nbsp;Simin Chen,&nbsp;Wenrui Yan,&nbsp;Le Ji,&nbsp;Mengli Shao,&nbsp;Ze Sun,&nbsp;Dong He,&nbsp;Lijun Zhang,&nbsp;Zengrun Xia,&nbsp;Xinsheng Li,&nbsp;Hongxing Zheng,&nbsp;Shanshan Qi","doi":"10.1002/efd2.101","DOIUrl":"10.1002/efd2.101","url":null,"abstract":"<p>Rape (<i>Brassica napus L</i>.) bee pollen (RBP) is a functional food rich in nutrients obtained by worker bees collecting rape pollen and mixing it with nectar and bee salivary enzymes. The study aimed to investigate the protective impact of RBP on renal tissue damage and modulating gut microbiota in diabetic rats. We established a diabetic model of rat via streptozotocin injection, then the rats were treated with RBP for 6 weeks. Results showed that RBP significantly suppressed fasting glucose, reduced oxidative stress and prevented renal pathological changes as well as renal function damage in diabetic rats. In addition, RBP reduced the levels of serum inflammatory cytokines (tumor necrosis factor-α, monocyte chemoattractant protein-1, C-reaction protein, interleukin (IL)-6, IL-1β, and IL-18), and the expression levels of transforming growth factor-β1, p-Smad2, and p-Smad3 in the kidney. Moreover, RBP supplementation also improved the gut microbial dysregulation in diabetic rats. Based on the results, RBP can improve kidney tissue damage in diabetic rats. This study will promote the development of RBP functional food.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45190006","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":"Chemical characterization and biological abilities of Anthocleista djalonensis collected from two locations of Ivory Coast","authors":"Kouadio Ibrahime Sinan,&nbsp;Gokhan Zengin,&nbsp;Abdullahi Ibrahim Uba,&nbsp;Giovanni Caprioli,&nbsp;Simone Angeloni,&nbsp;Sauro Vittori,&nbsp;Sharmeen Jugreet,&nbsp;Ouattara Katinan Etienne,&nbsp;Mohamad Ali Shariati,&nbsp;Mohamad Fawzi Mahomoodally","doi":"10.1002/efd2.100","DOIUrl":"10.1002/efd2.100","url":null,"abstract":"<p>In this study, the total phenolic and flavonoid contents, HPLC-DAD detected phytochemicals, antioxidant and enzyme inhibitory potential of methanolic and aqueous (as infusion) extracts of the medicinal plant, <i>Anthocleista djalonensis</i> (leaf and stem bark) collected from two locations, Mafiblé and Prikro, in Ivory Coast, were investigated. The ranges of total phenolic and flavonoid contents obtained were 14.17–46.95 mg gallic acid equivalent (GAE)/g and 2.96–34.76 mg rutin equivalent (RE)/g, respectively. Antioxidant abilities in terms of radical scavenging, reducing and metal chelating activity of the extracts in different assays were as follows: DPPH (4.90–48.82 mg trolox equivalent [TE]/g), ABTS (21.05–81.89 mg TE/g), CUPRAC (29.54–122.33 mg TE/g), FRAP (17.53–94.06 mg TE/g) and metal chelating (10.09–28.49 mg EDTAE/g. The extracts of <i>A. djalonensis</i> collected from Mafiblé, especially those of stem bark, contained higher level of total bioactive contents compared to Prikro extracts, detected by high-performance liquid chromatography with photodiode-array detection (HPLC-DAD). Only the methanolic extracts irrespective of plant parts/location, showed inhibition against acetylcholinesterase (1.42–2.12 mg galantamine equivalent (GALAE)/g), while only the stem bark methanolic extract of <i>A. djalonensis</i> from Mafiblé was found to inhibit butyrylcholinesterase (0.65 mg GALAE/g). Thus, findings from this study could be useful for better application of the medicinal benefits from this plant.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45182443","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 descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat","authors":"Gabriel Augusto Marques Rossi,&nbsp;Daniella Tosta Link,&nbsp;Amanda Bezerra Bertolini,&nbsp;Fernando Luiz Tobias,&nbsp;Mateus de Souza Ribeiro Mioni","doi":"10.1002/efd2.104","DOIUrl":"10.1002/efd2.104","url":null,"abstract":"<p>Meat can be a pathogen vehicle, and its spoilage contributes to food insecurity. Besides the importance of adopting good hygienic practices to avoid meat contamination, several decontaminating strategies have been studied. This review discusses the mechanisms of action of organic acids and peracetic acid, the factors that affect their efficacy, and compiles information about their microbiological and sensorial effects on meat. Factors that affect their efficacy include the species of microorganisms, the acid-susceptibility within the same species, the initial contamination degree, the organic acid used and concentration, pH and volume of solutions, methods of application, contact time, steps of a flowchart where the treatment occurred and quantity of applications, site of carcass/meat treated and tissues composition, and combinations with other decontaminating treatments. Inspite of the amount of available data, the log reductions with their standard deviations and the temperature of solutions applied are rarely presented; and several studies lack information on the pH of the solutions. This strategy will be helpful for industries, contributing to enhanced food security and safety. However, studies for in loco validation must be performed before implementing these treatments.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49570972","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 effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage","authors":"Rui Zhou,&nbsp;Yifu Xu,&nbsp;Dejun Dong,&nbsp;Jielun Hu,&nbsp;Lin Zhang,&nbsp;Huan Liu","doi":"10.1002/efd2.98","DOIUrl":"10.1002/efd2.98","url":null,"abstract":"<p>The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate <i>Bacillus coagulans</i> BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI-based probiotic microcapsules with less cell wall damage during processing and SPI-based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.98","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48271015","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 de-esterification treatment of lemon pectin on its stable capability against protein precipitation in acidified milk drinks","authors":"Liandi Liu,&nbsp;Xiuyi Peng,&nbsp;Xiaoxiao Song,&nbsp;Han Huang,&nbsp;Junyi Yin,&nbsp;Shaoping Nie","doi":"10.1002/efd2.97","DOIUrl":"10.1002/efd2.97","url":null,"abstract":"<p>In this work, we extracted pectin from lemon peel and used pectin methyl-esterase (PME) to obtain pectins with different degree of methyl esterification (DM). The effects of different de-esterification treatments of lemon pectin (LP) on physicochemical properties, structural characteristics and its stable capability against protein precipitation in acidified milk drinks (AMDs) were systematically investigated. The results revealed that degree of methyl esterification (DM) decreased as the increasing of PME treatment time, whose DM values were 82.58%, 71.92%, 71.44%, 70.35%, 42.17%, and 32.54% for LP, LP-E-1, LP-E-2, LP-E-3, LP-E-4, and LP-E-5, respectively. There were no obvious differences in monosaccharide composition and molecular weight among the five fractions. The higher viscosities of LP-E-4 and LP-E-5 were probably attributed to the increase in zeta-potential values and intrinsic viscosity, which would be explained by the removal of methoxy groups, resulting in stronger hydrogen bonds in solutions. Furthermore, LP-E-1, LP-E-2, and LP-E-3 had better AMDs stability against protein precipitation than LP, since they performed in better accelerated physical stability and storage stability, smaller particle size and lower Turbiscan stability index values. It suggested that PME de-esterification on pectin could increase and concentrate its negative charges to wrap protein, while the remaining methoxy provides spatial resistance, both of which avoid protein precipitation.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.97","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48424016","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":"Myristicin: From its biological effects in traditional medicine in plants to preclinical studies and use as ecological remedy in plant protection","authors":"Karina Ramírez-Alarcón,&nbsp;Miquel Martorell,&nbsp;Eda Sönmez Gürer,&nbsp;Ismail Laher,&nbsp;Hei-Long Lam,&nbsp;Ebtihal Abdalla M. Mohieldin,&nbsp;Ali Mahoumd Muddathir,&nbsp;Muhammad Akram,&nbsp;Mehwish Iqbal,&nbsp;Hamda Shafique,&nbsp;Gerardo Leyva-Gómez,&nbsp;Shabnum Shaheen,&nbsp;Manoj Kumar,&nbsp;Javad Sharifi-Rad,&nbsp;Ryszard Amarowicz,&nbsp;Monica Butnariu","doi":"10.1002/efd2.90","DOIUrl":"10.1002/efd2.90","url":null,"abstract":"<p>Myristicin is an allylbenzene and a major key constituent of many plant species, such as <i>Myristica fragrans</i> Houtt. (nutmeg), <i>Foeniculum vulgare</i> Mill. (fennel), and <i>Petroselinum crispum</i> (Mill.) Fuss (parsley). Their plant parts have been used in traditional medicine and as a flavoring seasoning for cooking but, and as biopesticides with natural compounds. Myristicin has been related with several biological effects, such as anticarcinogenic, anti-inflammatory, antimicrobial, antioxidant, antidiabetic, analgesic, and hepatoprotective. The traditional uses include the treatment of complications related to gastrointestinal tract, respiratory system, and gynecological disorders. However, several studies have been reported contraindications associated to high dose consumption of myristicin. This review summarizes the biological activities of myristicin and myristicin-rich plants, toxicological effects along with its bioavailability, and metabolism. In addition, their traditional uses and their role as ecological remedy in plants protection has been reviewed. Nutmeg is the myristicin-rich plant with more pharmacological effects reported but also with most contraindication and toxically reports.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.90","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44713928","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":"White tea: Its history, composition, and potential effects on body weight management","authors":"Birsen Yılmaz,&nbsp;Nilüfer Acar-Tek","doi":"10.1002/efd2.89","DOIUrl":"10.1002/efd2.89","url":null,"abstract":"<p>Obesity is a rapidly rising global public health concern in both developed and developing countries. Tea components, especially caffeine and catechins, may have beneficial effects in the treatment of obesity. Tea is a widely consumed beverage all over the world and it is a significant part of the culture, especially in Asian countries. Among the tea types, white tea is the least processed and the content of catechins is higher than the others. Many studies have been conducted on tea's health effects, especially on weight management. The beneficial effects of the consumption of tea containing polyphenols and caffeine such as helping to maintain body weight and playing crucial roles in fat metabolism have been shown in many studies. While there are many studies on green tea in the literature, interestingly, studies conducted with white tea are insufficient but showed significant results. Considering the positive health effects of bioactive components in tea species, the results of studies with white tea may be promising. Tea components have many promising health effects; however, these effects are not clearly understood yet, particularly regarding body weight management mechanisms such as fat oxidation and thermogenesis. Therefore, further well-planned preclinical and clinical research is required to understand the effectiveness and mechanisms of white tea on body weight.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.89","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43323447","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":"Polyphenols in food industry, nano-based technology development and biological properties: An overview","authors":"Fatemeh Omidfar,&nbsp;Fatemeh Gheybi,&nbsp;Mohsen Zareian,&nbsp;Ehsan Karimi","doi":"10.1002/efd2.88","DOIUrl":"10.1002/efd2.88","url":null,"abstract":"<p>There is a growing interest in bioactive compounds particularly polyphenols as dietary sources, food ingredients with several putative beneficial activities such as antioxidant and antimicrobial properties. Understanding the underlying mechanisms of plant-derived phenolic compounds can substantially help develop solutions and technologies to better control and alleviate oxidative stress, inflammation, and consequently cancer. Studies have indicated that the loading of natural phytoconstituents into appropriate nanoparticles can develop and broaden biological applications. There is a wide range of applications derived from nanotechnology and nanomedicine through developing the packaging, preservation, and bioavailability of natural phytochemical. The present paper provides an overview and highlight on the importance and potential of natural polyphenols particularly in food and pharmaceutical industries. Furthermore, nanotechnology approaches, bioavailability, and potential adverse effects are also discussed.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.88","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47295239","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":"Liquid–liquid chromatography as a promising technology in the separation of food compounds","authors":"Łukasz Kulinowski,&nbsp;Simon Vlad Luca,&nbsp;Krystyna Skalicka-Woźniak","doi":"10.1002/efd2.87","DOIUrl":"10.1002/efd2.87","url":null,"abstract":"<p>Liquid–liquid chromatography (LLC) is a preparative separation technique in which both the stationary and mobile phases are liquid. In LLC, the immiscible phases of a pre-equilibrated biphasic solvent system are used as the mobile and stationary phases. Centrifugal fields are used to keep one of the phase stationary, while the other one is pumped through the “column.” The different partitioning of the compounds present in an injected mixture between the two phases results in elution at different time along the column, according to their partition coefficients. (Berthod, <span>2002</span>). LLC operation units generally consist of “hydrostatic” centrifugal partition chromatography or “hydrodynamic” countercurrent chromatography units (Pauli et al., <span>2008</span>). LLC has many advantages over classic liquid–solid chromatographic methods, that is, lack of irreversible adsorption, lower solvent utilization, saving of time and laboratory effort, possibility to use crude samples, and practically full recovery of sample and solvents. The developed separation conditions can be easily scaled-up for industrial applications (Bouju et al., <span>2015</span>). Limitations of the LLC are associated with the retention and stability of the liquid stationary phase during the process. Problems with stationary phase may result from sample injection, properties of the biphasic solvent system and conditions of the process (e.g., temperature, rotations). These issues need to be addressed during the optimization of the isolation. Despite the low recognition of LLC, the features mentioned above may open the way to broader applications in the future. For instance, LLC is a powerful tool for separating complex chemical mixtures, such as plant extracts. LLC has been employed in the isolation of a wide variety of natural compounds, for example, alkaloids (Leitão et al., <span>2021</span>), polyphenols (Li et al., <span>2022</span>), terpenoids (Song et al., <span>2016</span>), saponins (Wang et al., <span>2022</span>), coumarins (Kozioł et al., <span>2020</span>; Widelski et al., <span>2021</span>), and many other (Friesen et al., <span>2015</span>; Luca et al., <span>2019</span>; Skalicka-Woźniak &amp; Garrard, <span>2014</span>) (Figure 1).</p><p>In this commentary, we shortly reviewed research works in which LLC has been applied in food research. Extensive possibilities of LLC applications include separating compounds with potentially beneficial properties, exploring the composition of food supplements and pigments, or assessing the contamination of foods with mycotoxins, pesticides, or pyrrolizidine alkaloids (PAs).</p><p>The chemical composition of various food colorants and pigments was explored using LLC. The technique has been successfully used to separate complex pigments and their impurities (Kabasawa et al., <span>1991</span>, <span>1992</span>; Ogura et al., <span>1994</span>; Oka et al., <span>1998</span>), as well as to isolate natural colorants (e.g.,","PeriodicalId":11436,"journal":{"name":"eFood","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.87","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46240578","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}