Food Science & Nutrition最新文献

{"title":"Modifications in Protein Structure and Xanthine Oxidase Inhibition of Yak Casein Induced by Protease Treatment","authors":"Gongru Shang,&nbsp;Mingqin Deng,&nbsp;Yu Zhang,&nbsp;Huayi Suo,&nbsp;Jiajia Song","doi":"10.1002/fsn3.4522","DOIUrl":"https://doi.org/10.1002/fsn3.4522","url":null,"abstract":"<p>Yak milk is abundant in casein, which can generate a variety of bioactive peptides through enzymatic hydrolysis. However, the influence of enzymatic hydrolysis on the structural properties of yak casein and its inhibitory effects on xanthine oxidase (XOD) remain largely unexplored. This study demonstrated that when yak casein was subjected to treatment with flavourzyme, the degree of hydrolysis progressively increased over time, resulting in the fragmentation of the casein's flake-like structure into smaller particles. Circular dichroism analysis revealed that after 4 h of enzymatic treatment, there was an elevation in the β-sheet content of the yak casein hydrolysate, while other secondary structure elements diminished. Furthermore, flavourzyme treatment induced modifications in the tertiary structure of yak casein. The study also examined the impact of varying hydrolysis durations on XOD inhibitory activity, discovering that the hydrolysate obtained after 3 h displayed the highest inhibition on XOD, with an inhibition rate of (40.63 ± 3.36) %. Additionally, the fraction of the hydrolysate with a molecular weight exceeding 3 kDa demonstrated enhanced XOD inhibitory activity. This study is the first to investigate how varying hydrolysis durations with flavourzyme affect the structural characteristics of yak casein and its XOD inhibitory activity.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9577-9584"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4522","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization","authors":"Haiyan Ding,&nbsp;Menglong Liu","doi":"10.1002/fsn3.4542","DOIUrl":"https://doi.org/10.1002/fsn3.4542","url":null,"abstract":"<p>Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization and development of carrots and their derived products are limited in numerous countries, with a particular deficiency in advanced deep-processing and transformation technologies. Consequently, the value of carrot products is diminished and resources are wasted. This review explores the nutritional value and characteristics of different carrot varieties, providing a comprehensive overview of the current state of carrot product processing. These products include primary processed products such as minimally processed carrots, dried carrots, pickles, preserves, fruit purees, yoghurt, juice, and essential oils, as well as processed by-products including functional phytochemical extractions such as carotenoids, polyphenols, dietary fibers, active peptides, and glycoproteins. This review also covers other by-products, including feeds, fast food boxes, and bioethanol production. Furthermore, cutting-edge technologies related to carrot processing are discussed. The ultimate goal of this review is to provide researchers and practitioners with an in-depth understanding of the present status of carrot production.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8762-8778"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4542","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats","authors":"Vanesa Castro-Alba,&nbsp;Mirian Vargas,&nbsp;Ann-Sofie Sandberg,&nbsp;Daysi Perez-Rea,&nbsp;Björn Bergenståhl,&nbsp;Yvonne Granfeldt,&nbsp;Claudia E. Lazarte","doi":"10.1002/fsn3.4514","DOIUrl":"https://doi.org/10.1002/fsn3.4514","url":null,"abstract":"<p>This study aimed at evaluating the effects of non-fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non-fermented pseudocereals. Other two quinoa diets were prepared with 60% non-fermented or fermented quinoa and compared with a refence diet which was free of phytates. Body weight, feed efficiency ratio, and the absorption, retention and bioavailability of iron and zinc were evaluated. While body weight and feed efficiency ratio were higher (<i>p</i> &lt; 0.05) in animals after non-fermented diets, the results of mineral absorption and bioavailability were consistently higher in the diets containing fermented pseudocereals. Iron concentration in the livers of animals after the fermented quinoa (92%) and canihua diet (79.5%), were 34% and 30% higher than after the diets with non-fermented pseudocereals. Zinc bioavailability, indicated by zinc in femur of animals fed the 60% fermented quinoa diet was 53.2 μg g⁻¹ Zn_Int g⁻¹ BW, comparable to that in animals fed a reference diet with no phytates (58.2 μg g⁻¹ Zn_Int g⁻¹ BW), and significantly higher (<i>p</i> &lt; 0.05) than in animals fed the non-fermented quinoa diet (34.5 μg g⁻¹ Zn_Int g⁻¹ BW). Zinc bioavailability was mainly influenced by phytate content in the diet (<i>R</i>² = 0.665 and <i>p</i> = 0.000). The retention of iron in the liver (2220 μg g⁻¹ Fe_Int g⁻¹ BW) was higher in the diet containing 60% of fermented quinoa than in the non-fermented diet (1429 μg g⁻¹ Zn_Int g⁻¹ BW). Differences in iron absorption were mainly impacted by iron content in the diets (<i>R</i>² = 0.828 and <i>p</i> = 0.000). In conclusion, the addition of fermented pseudocereals to diets increased the bioavailability of iron and zinc in Wistar rats. These findings will encourage further research into fermented pseudocereals and their potential health effects.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9555-9565"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4514","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-Inflammatory Effects of Fermented and Aged Mountain-Cultivated Ginseng Sprouts via Suppression of MAPK-NF-κB Pathway in Lipopolysaccharide-Stimulated RAW264.7 Macrophages","authors":"Dang Long Cao,&nbsp;Min-Seok Woo,&nbsp;Eun-Jin Kim,&nbsp;Byeonggyu Ahn,&nbsp;Anjas Happy Prayoga,&nbsp;Sang Soo Kang,&nbsp;Kye Man Cho,&nbsp;Dawon Kang","doi":"10.1002/fsn3.4518","DOIUrl":"https://doi.org/10.1002/fsn3.4518","url":null,"abstract":"<p>Fermented and aged mountain-cultivated ginseng sprouts (FAMCGS) exhibit superior antioxidant and anti-inflammatory properties compared to mountain-cultivated ginseng sprouts (MCGS). However, the mechanisms behind these properties of FAMCGSE remain unclear. This study explores the anti-inflammatory effects of FAMCGS extract (FAMCGSE) on LPS-stimulated RAW 264.7 macrophages and the underlying mechanisms. The MTT assay confirmed that FAMCGSE (0 to 0.1%) maintained cell viability without inducing morphological changes. Pretreatment with FAMCGSE significantly mitigated LPS-induced morphological alterations dose-dependently. RT-PCR and Western blot analyses showed that FAMCGSE significantly reduced the mRNA and protein levels of proinflammatory mediators such as TNF-α, IL-1β, IL-6, iNOS, and COX-2. Additionally, FAMCGSE decreased the production of TNF-α, IL-1β, IL-6, nitric oxide, and PGE₂ in LPS-activated RAW264.7 cells. Mechanistically, FAMCGSE inhibited the phosphorylation of mitogen-activated protein kinases (MAPKs; ERK, p38, and JNK) and prevented the LPS-induced nuclear translocation of NF-κB, with effects comparable to compound K (CK) or dexamethasone. Notably, FAMCGSE was particularly effective in inhibiting ERK and JNK activation, with less impact on p38, suggesting a specific inhibitory action on certain MAPK pathways. These findings highlight FAMCGSE's potential as an inhibitor of MAPK and NF-κB pathways, indicating that FAMCGSE, including its main component CK, may be a promising therapeutic agent for inflammation-related conditions.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9566-9576"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4518","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Dietary Factors and Esophageal Adenocarcinoma: Insights From Mendelian Randomization Study","authors":"Xin Liu,&nbsp;Wenwen Yang,&nbsp;Yanjiang Yang","doi":"10.1002/fsn3.4527","DOIUrl":"https://doi.org/10.1002/fsn3.4527","url":null,"abstract":"<p>Esophageal adenocarcinoma and diet are not well understood to be associated. We conducted Mendelian randomization analysis using 18 dietary factors as exposures (primarily including fruit consumption, vegetable consumption, alcohol consumption, meat consumption, tea intake, fish intake, etc.), with esophageal adenocarcinoma as the outcome. The IVW method was the leading method used for detecting causal links. Cochran's <i>Q</i> test was utilized to assess heterogeneity, the intercept of the MR-Egger method was used to assess the presence of horizontal pleiotropy, and the existence of outliers was identified via the MR-Presso method. This study identified that both alcohol intake frequency (OR = 1.375, <i>p</i> = 0.0216) and coffee intake (OR = 2.680, <i>p</i> = 0.0304) were linked to a heightened risk of esophageal adenocarcinoma, while raw vegetable/salad consumption (OR = 0.117, <i>p</i> = 0.0258) and dried fruit intake (OR = 0.229, <i>p</i> = 0.00235) were associated with a decreased risk of esophageal adenocarcinoma. After FDR correction, only dried fruit intake (<i>q</i> = 0.0423) remained statistically significant. However, there was no evidence linking the other 14 dietary variables to esophageal adenocarcinoma. This study observed that alcohol consumption and coffee intake increase the risk of esophageal adenocarcinoma, while the intake of dried fruits rather than fresh fruits and raw vegetable intake rather than cooked vegetable intake reduce the risk of esophageal adenocarcinoma. Other dietary factors were not associated with the risk of esophageal adenocarcinoma.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9600-9606"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of microalgae as natural colorant for pastry and confectionary products","authors":"Tatiana Pereira,&nbsp;Sónia Barroso,&nbsp;Filipa R. Pinto,&nbsp;Frederica Silva,&nbsp;Paula Teixeira,&nbsp;Susana Mendes,&nbsp;Maria M. Gil","doi":"10.1002/fsn3.4394","DOIUrl":"https://doi.org/10.1002/fsn3.4394","url":null,"abstract":"<p>Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of <i>Chlorella vulgaris</i> (White, Honey, and a mixture of both) was evaluated in brioche-type breads as egg substitute to confer the typical yellow coloration to the product. A mixture of 1% <i>Chlorella vulgaris</i> (White: Honey [1:1]) showed potential as egg substitute, having minimal impact on the physical–chemical, microbiological, nutritional, and sensory characteristics of the products. Hydroalcoholic <i>Tetraselmis chuii</i> extracts were applied in fondant at a concentration of 0.05%, providing a green coloration with minimal impact on the quality of the product. This study supported the potential of using microalgae, biomass, and extracts, as alternative natural colorants in pastry and confectionary products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9479-9492"},"PeriodicalIF":3.5,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4394","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process","authors":"Zhang Li,&nbsp;Miao Wang,&nbsp;Zhirong Yang","doi":"10.1002/fsn3.4460","DOIUrl":"https://doi.org/10.1002/fsn3.4460","url":null,"abstract":"<p>Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor compounds of ZZDJ during different fermentation periods, as well as to reveal the potential correlation between microbiota and flavor. A total of 84 volatile flavor compounds were detected in 0-year to 3-year ZZDJ samples. Hydrocarbons were the most abundant flavor compounds in 0-year and 1-year samples, while esters became the predominant flavor components in 2-year and 3-year samples. Furthermore, <i>Loigolactobacillus</i>, <i>Pseudomonas</i>, and <i>Virgibacillus</i> were most predominant bacteria during the fermentation process of ZZDJ. Interestingly, all the fungi identified were yeasts. Among them, <i>Zygosaccharomyces</i> and <i>Symmetrospora</i> dominated alternatively throughout the fermentation process of ZZDJ. Through analysis of relativity between flavor compounds and microorganism of ZZDJ, we found that <i>Uncultured Pseudomonas</i> sp., <i>Virgibacillus sediminis</i>, <i>Zygosaccharomyces rouxii</i>, and <i>Symmetrospora marina</i> might play important roles in flavor information of ZZDJ.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9493-9510"},"PeriodicalIF":3.5,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4460","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gymnema lactiferum: A Review of Its Traditional Applications, Phytochemical Constituents, and Biological Properties","authors":"D. M. K. P. Weerasinghe,&nbsp;L. Brough,&nbsp;D. W. Everett,&nbsp;A. Rashidinejad","doi":"10.1002/fsn3.4530","DOIUrl":"https://doi.org/10.1002/fsn3.4530","url":null,"abstract":"<p>Humanity has a longstanding reliance on natural plants for medicinal purposes, and <i>Gymnema lactiferum</i> (<i>G</i>. <i>lactiferum</i>) has emerged as a medicinal plant with deep-rooted traditional usage. Throughout history, this plant has been an integral part of traditional medical systems, demonstrating diverse therapeutic effects. Notably, among these effects is its ability to decrease blood glucose concentration in diabetic patients, impart cooling effects, serve as an anabolic and rehydrating agent, stimulate spermiogenesis, and exhibit wormicidal properties. Furthermore, <i>G</i>. <i>lactiferum</i> has been used in treating conditions such as hemorrhoids cancers, anorexia, and as a cardiac stimulant. The primary objective of this review is to comprehensively gather and critically assess research findings regarding the medicinal properties of <i>G</i>. <i>lactiferum</i>, specifically emphasizing the bioactive compounds responsible for these properties. Previous studies have documented the presence of various phytochemicals in <i>G</i>. <i>lactiferum</i>, which are associated with some biological activities, including antioxidative, anti-hyperglycemic, cholesterol-regulating, and anti-inflammatory properties. Additionally, this review explores potential future applications for this plant. Beyond its medicinal significance, extracts derived from <i>G</i>. <i>lactiferum</i> demonstrate promise for future nutritional applications. This review highlights the potential use of <i>G</i>. <i>lactiferum</i> as an herbal medicine by critically assessing research on its medicinal value.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8742-8754"},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4530","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754151","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Benefits of Lycopene and Beta-Carotene: A Comprehensive Overview","authors":"Tabussam Tufail,&nbsp;Huma Bader Ul Ain,&nbsp;Sana Noreen,&nbsp;Ali Ikram,&nbsp;Muhammad Tayyab Arshad,&nbsp;Muhammed Adem Abdullahi","doi":"10.1002/fsn3.4502","DOIUrl":"https://doi.org/10.1002/fsn3.4502","url":null,"abstract":"<p>Certain carotene components, such as lycopene and beta-carotene, are found in tomatoes, carrots, sweet potatoes, etc. and are good for human health. It gives plants their distinctive red color. A class of lipid-soluble natural pigments known as carotenoids is the precursor of vitamin A and is vital for antioxidant defense against peroxides in cells and tissues. This review provides an overview of the current state of knowledge and research on the sources, structures, physiochemical properties, absorption and metabolism, functional advantages, and prevention of many diseases associated with lycopene and beta-carotene. These antioxidants have been linked to a lower risk of cardiovascular disease and cancer, and they also help draw pollinators to flowers. Carrots and sweet potatoes are also rich sources of beta-carotene, which strengthens the immune system and improves eye health. The vivid color of many plants reproductive organs, including flowers and fruits, is caused by carotenoid, a secondary metabolite that is produced in plastids. The distinctive red color and many other health advantages are attributed to lycopene. When ingested through food or supplements, lycopene and beta-carotene help manage and prevent a number of diseases, including cancer, metabolic, inflammatory, cardiovascular, hepatic, ophthalmic, skeletal, and infertility disorders. The main point is that toxicity is uncommon, and these carotenoids are generally accepted to be safe at different doses. Including these nutrients in your diet can improve your general health and provide illness prevention.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"8715-8741"},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4502","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics”","authors":"","doi":"10.1002/fsn3.4457","DOIUrl":"https://doi.org/10.1002/fsn3.4457","url":null,"abstract":"<p>Ozgolet, M., Cakmak, Z. H. T., Bozkurt, F., Sagdic, O., &amp; Karasu, S. (2024). Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics. <i>Food Science &amp; Nutrition</i>, 12, 3346–3359. https://doi.org/10.1002/fsn3.4001</p><p>In the Acknowledgements section, the authors erroneously omitted that this study had been produced from a PhD thesis. Therefore the sentence, “The authors would like to acknowledge that this paper is submitted in partial fulfillment of the requirements for the PhD degree at Yildiz Technical University,” should replace the present sentence: “The authors express thanks to Yildiz Technical University for providing financial support for the research project.”</p><p>We apologize for this error.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9872"},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4457","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142754027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}