Italian Journal of Food Science最新文献

{"title":"Chamuangone-rich rice bran oil ameliorates neurodegeneration in AlCl3/D-galactose model viamodulation of behavioral, biochemical, and neurochemical parameters","authors":"Badriyah S. Alotaibi, Uzma Saleem, Maryam Farrukh, Sadaf Waseem, Zunera Chauhdary, Ifat Alsharif, W. Alqahtani, Abdullah R. Alanzi, Mona N. BinMowyna, Muhammad Ajmal Shah, Khairul Anam, Yasmene F. Alanazi, Abdulelah M. Almuwallad, Abdulmajid M. Almuwallad, P. Panichayupakaranant, Ana Sanches Silva","doi":"10.15586/ijfs.v36i3.2643","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2643","url":null,"abstract":"Chamuangone is an exotic medicinal compound isolated from Garcinia cowa leaves. It shows great potential against inflammation, neurodegeneration, and oxidation. Through green extraction method, chamuangone-rich rice bran oil (CRBO) containing 1.97 mg/mL chamuangone was obtained. This research study investigates the therapeutic effects of CRBO on D-galactose- and aluminum chloride (AlCl3)-induced Alzheimer’s disease in rat model. In all, 30 rats were divided into six groups and treated for 42 days as follows: control group (vehicle), disease control group (AlCl3 150 mg/kg + D-galactose 150 mg/kg p.o.), standard group (rivastigmine 3 mg/kg p.o.), and CRBO treatment groups with doses of 2.5, 5.0, and 7.5 mg/kg p.o. Neurobehavioral studies were performed on completion of 42 days. Furthermore, biochemical, neurochemical, and histopathological analyses were performed. CRBO treatment mitigated impairment in neuromuscular coordination, mentation and cognition in behavioral tasks. It potentially recovered (p < 0.001) the declined level of catalase, superoxide dismutase, reduced glutathione and lipid peroxidation. Neurochemical analysis revealed the restoration of serotonin, noradrenaline, and dopamine concentration in the brain after CRBO treatment. Histopathological examination of vital organs revealed recovery in CRBO-treated rats in a dose-dependent manner. Owing to neurotoxic effects of inducing agents, the level of acetylcholinesterase decreased in disease control group; however, CRBO treatment recovered the declined activity of this enzyme. Therefore, it is concluded that CRBO significantly recovered the neuro-degenerative effects through multiple pathways, such as amelioration of oxidative stress and neuronal plasticity. Therefore, this innovative green remedy can be considered as a natural alternative for treating neurodegenerative disorders.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141816814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The stability of phycocyanin extracted from Arthrospira platensis against osmotic, acid, and temperature stress conditions","authors":"Niloofar Shafieiyoun, M. Jahadi, K. Khosravi‐Darani","doi":"10.15586/ijfs.v36i3.2531","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2531","url":null,"abstract":"The main problem of using natural blue pigment of phycocyanin produced by Arthrospira platensis (spirulina) is its instability in the food matrix because of environmental stress. This study aimed to investigate the stability of phycocyanin under simulated conditions in food formulations against osmotic, acid, and temperature stress conditions. Thermal degradation constant (Dc) and half-life (t½) of phycocyanin extracted from Arthrospira platensis were analyzed using response surface methodology followed by a first-order kinetic reaction. The stability of phycocyanin was assessed under various temperature (50–98ºC), NaCl (0–2% w/w), and pH (4–7) values. Results showed that the stability of phycocyanin extracted from Arthrospira platensis is high at neutral pH and concentration of 1% (w/w) NaCl. The stability decreased with increase in temperature at ≥75°C. The highest stability of phycocyanin (the lowest Dc and the maximum t½ were 0.011 min-1 and 54.03 min, respectively) was achieved at 66.89°C, pH = 6.6, and NaCl of 0.40% w/w. According to processing conditions, content of phycocyanin required for a food matrix is successfully calculated by the response surface method. This research showed that phycocyanin is stable at thermal shock in a neutral pH medium and low content of NaCl (0.40% w/w).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141654907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional potential, phytochemical analysis, and biological activities of quinoa (Chenopodium quinoa Willd.) seeds from arid zone culture","authors":"Lorabi Touil, Rahmani Rami, Sameh Sassi Aydi, Djilani Ghemam Amara, Mohammed Messaoudi, Barbara Sawicka, Maria Atanassova, Wafa Zahnit, Samir Aydi, Sheikh F. Ahmad, Mohamed Mars","doi":"10.15586/ijfs.v36i3.2583","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2583","url":null,"abstract":"Quinoa, scientifically known as Chenopodium quinoa Willd., is well recognized for its exceptional nutritional composition and potential benefits for human health. This research aims to conduct a phytochemical analysis of nutraceutical properties and biologcal activities of seven different quinoa cultivars, namely, red, white, Amarilla marangani, kancolla, Giza 02, Amarilla sacaca, and black. The analysis of ground seeds revealed that Giza 02, white, and A. marangani had the most significant protein, fat, ash, and carbohydrates, respectively. Furthermore, the MeOH extracts of the various quinoa genotypes exhibited high levels of total phenolic, flavonoid, condensed tannin and reducing sugar contents in the seed extracts obtained using consecutive solvents. In addition, HPLC-DAD analysis revealed the presence of seven phenolic compounds, which may be classified into four families: phenolic acid, flavonoids, coumarins, and stilbenes. The IC50 values for the antioxidant activity ranged from 6.4 to 7.7 µg/mL. Furthermore, the variability in the antibacterial activity across different genotypes and gram-positive and gram-negative bacterial species was observed, and the efficacy of the CYHA-red extract against Micrococcus luteus was the highest. The findings of this study indicate that the incorporation of quinoa into the arid and Saharan cultivation system has the potential to enhance the nutritional and nutraceutical characteristics of the seeds.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141654217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of moisture content and storage method on the physical properties of dried persimmon during frozen storage","authors":"Xiwu Jia, Xiaohua Luo, Katsuno Nakako, Nishizu Takahisa","doi":"10.15586/ijfs.v36i3.2525","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2525","url":null,"abstract":"This study investigated the effects of moisture content and the proposed storage method on the physical properties of dried persimmon during frozen storage. The samples with 35.21% moisture content exhibited more rapid changes in surface color, thickness, and hardness of the secondary surface than those with 41.11% and 32.09%. The samples with 35.21% moisture content also exhibited faster sugar crystal formation than those with 41.11% and 32.09% moisture content during frozen storage. Moreover, the three samples’ proportions of freezable and bound water differed. The results indicate that controlling the dried persimmon’s moisture content between 32.09% and 35.21% is optimal for frozen storage. According to the surface sugar and sensory evaluations, the proposed storage method (samples receive kneading treatment without brushing during the drying process, have an initial moisture content of 33.25%, and are stored in a thermal insulation box) in the present study could maintain the quality of dried persimmon better compared with the common storage method (samples are subjected to kneading and brushing treatment during the drying process, have an initial moisture content of 36.02%, and are stored directly in a freezer).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characteristics of apricot yogurt fermented with different culture straıns and stevıa","authors":"Elif Özer","doi":"10.15586/ijfs.v36i3.2584","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2584","url":null,"abstract":" \u0000This study evaluated the effects of exopolysaccharide (EPS)-producing and non-EPS-producing culture varieties and the enriching of apricot pulp to the post-acidification process and microbiological, viscosity, antioxidant, and sensory properties of yogurt. Two groups of yogurts were produced in terms of culture variety. One of the yogurts in both groups was enriched with apricot pulp at a ratio of 10%. The natural sweetener, stevia, was added at a ratio of 0.1% to all yogurts. The lowest pH and highest acidity values were determined for the non-EPS sample produced without apricot pulp. The dry matter content of the yogurts was increased with whey protein powder. Between the yogurts produced with EPS-producing strains, the bacteria counts were higher for those enriched with apricot pulp. The highest Streptococcus thermophilus counts were determined for the sample produced with EPS-producing culture and apricot pulp at the beginning and end of the storage. Total phenolic content (TPC) was higher for the samples produced with conventional culture and enriched with apricot pulp. Similar results were observed in the antioxidant activity. Sensory attributes were considered taste, odor, appearance, texture, and overall acceptability. The yogurts produced with EPS-producing culture were preferred regarding taste, texture, and overall acceptability.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141662248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibacterial and anticancer activities of cardamom volatile oil and its application in food covering","authors":"Tahani M. Alqahtani, Ebtisam G. R. Ebrahim, Abeer S. Aloufi, Sayed S. El-Saadany, Enas A. Almanzalawi, Ahmed Awad, Gehad S. Eldeeb, Lamiaa M. M. El-Maghraby","doi":"10.15586/ijfs.v36i3.2534","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2534","url":null,"abstract":"Phytochemicals and bioactive compounds in medicinal plants significantly benefit human health and well-being. Cardamom essential oil (CEO) exhibits potential as a broad-spectrum antimicrobial and anticancer agent. A modified Kirby-Bauer disc diffusion technique was used to test cardamom essential oil’s antimicrobial activity and identify the inhibition zone. Staphylococcus aureus (ATCC 6538) and Bacillus cereus (ATCC6629) are two examples of Gram-positive bacteria against which the essential oil was evaluated for antibacterial activity. Gram-negative microorganisms such as Pseudomonas aeruginosa (ATCC 27853), Escherichia coli (ATCC25922), and yeast Candida albicans were also evaluated for antimicrobial activity. The essential oil was assessed further against human liver (HEPG-2) and breast (MCF7) cell lines for anticancer properties. The findings suggest that, compared to the control, cardamom essential oil exhibits a significant zone of inhibition against all types of microbes except Pseudomonas aeruginosa. Additionally, for anti-cancer actions, the IC50 values were 42.3 µg/ml for MCF7 and 54 µg/ml for HEPG-2 cell lines, while IC90 results for MCF7 were 68.9 µg/ml and for HEPG-2 cell line were 80.7 µg/ml. The essential oil was developed in functional coating to preserve the postharvest mango fruit for 60 days at cold storage. The treated fruit showed reduced weight loss (10%), with a relative reduction of 78% compared to the control, chilling injury incidence (2.5%) at day 45, and rind pitting (3%) at day 30 compared to the control. This therapeutic plant may yield novel compounds for broad-spectrum antimicrobial and anticancer medicines and be transformed into economical and secure standardized herbal products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evidence of microplastic contamination in the food chain","authors":"Mehran Hayat, Bushra Khan, Javaid Iqbal, Muhammad Nauman Ahmad, Ayaz Ali Khan, T. Haq, Tariq Aziz, T. H. Albekairi","doi":"10.15586/ijfs.v36i3.2532","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2532","url":null,"abstract":"This research study focused on the primary freshwater surface sources of Khyber Pakhtunkhwa (KP) province, Pakistan—Swat and Kabul rivers. The study aimed to assess microplastic (MP) contamination of fish in the Swat and Kabul rivers. Understanding this contamination is vital for evaluating the environmental and health risks associated with consuming contaminated fish and contributing to the ongoing conservation efforts. The study’s objective was to investigate the presence of MPs in the gastrointestinal tracts (GIT) of fish and to delineate the identified MP types. Samples of local dominant fish (Schizothorax plagiostomus [Swatay] and Racoma labiata [Chunr], Cyprinus carpio [Common Carp], and Clupisoma naziri [Sher Mayai]) were collected, and their body weight and length assessed to gauge the overall health. The GIT samples were processed, digested and filtered before microscopic examination to detect MPs. Subsequently, the identified MPs were subjected to attenuated total reflectance–Fourier transform infrared spectroscopy for characterization by analyzing their absorption bands. Results of the study showed the presence of MPs in fish samples, predominantly identified as polyethylene (PE), with polypropylene (PP) being the subsequently prevalent plastic type, which manifested fish contamination with MPs. The study revealed MP pollution in both Swat and Kabul rivers, with fish ingesting these particles. This poses potential health risks for fish and health of the ecosystem.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141704919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring immuno-genetic resistance in pigs to the food-borne zoonotic pathogen, Toxoplasma gondii","authors":"Martina Torricelli, Anna Fratto, Silvia Costarelli, H. Lancioni, Alessandra Torina, C. Panzieri, C. Sebastiani, M. Ciullo, D. Cruciani, Silvia Crotti, Piera Mazzone, M. Biagetti","doi":"10.15586/ijfs.v36i3.2626","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2626","url":null,"abstract":"Toxoplasmosis is a re-emerging food-borne zoonosis of warm-blooded animals caused by Toxoplasma gondii, an obligate intracellular parasite with a complex biological cycle. Until now, the genotypic approach for discovering putative resistance immuno-genetic markers has never been adopted for T. gondii infection. Thus, this study aimed, for the first time, to deepen these novel insights. In particular, pigs, reared in different farms in Central Italy, were phenotypically characterized by serological assays performed on diaphragm meat juice. Out of 179 tested animals, 98 resulted seropositive (54.74%), 57 seronegative (31.84%), and 24 doubtful (13.40%), underlining a possible re-emerging diffusion of this protozoan in the investigated areas. Contextually, an RT-PCR assay, followed by Sanger sequencing for IL-18, a pro-inflammatory cytokine with a key role upstream of the infection, was developed. At this stage, for this interleukin, significant polymorphic variations were not detected compared to the reference sequence, except in a seropositive animal. However, the starting outcomes of this novel and preliminary study will be investigated in depth with different approaches also on other target genes, with a crucial activity in the immunity pathway towards T. gondii, to unveil the possible presence of resistance genetic mechanisms and, finally, to make pork derived food safer.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and antibacterial effect of lemon verbena leaves’ (Lippia citriodora) extract as a natural preservative on refrigerated meat patties during storage","authors":"Ayman Younes Allam, Mohamed Farouk Elsadek, Khalid S. Al-Numair, Adel Abdelrasoul A. Badr, Sunita Singh, Mohamed Rafat Elkabary","doi":"10.15586/ijfs.v36i3.2514","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2514","url":null,"abstract":"This study aims to determine the influence of adding lemon verbena leaf (LVL) extract on meat samples’ physicochemical, microbiological, and sensory properties. The ethanolic extracts (LVL-1, LVL-2, LVL-3, and LVL-4) revealed higher (p ≤ 0.05) content of phenolics and flavonoids than the aqueous extract (LVL-5). Then, LVL-1 extract was selected for antioxidant activity (DPPH) analysis (75.73%). LVLs’ ethanolic extracts at concen-trations of 0.0%, 0.5%, and 1.0% were added to meat samples. Redness parameters and organoleptic properties were significantly affected. However, LVL-1.0% was more efficient in reducing microbial growth up to day 12 of the storage period; therefore, 0.5% LVL reduced discoloration and lipid oxidation without affecting organoleptic properties. Cooking yield and hardness were decreased effectively at a concentration of LVL-1.0%. LVL extract effectively delayed the lipid oxidation of meat samples. Redness parameters were affected, and this was also noted in sensory analysis. Adding 0.5% (LVL-0.5%) revealed high efficiency in retarding lipid oxidation and improv-ing color stability in meat samples. In addition, no significant difference in sensory characteristics was identified between the experimental group and control treatments. Despite the beneficial effects on the fat peroxidation of meat patties, no level of LVL extract could delay microbiological degradation during storage at 4°C for 12 days. In this context, LVL extract is an alternate technique for producing meat and meat products with lower synthetic conservatives. Therefore, adding 0.5% LVL extract reduced discoloration and lipid oxidation without impacting sensory parameters, making it a viable option for processing meat samples. Finally, because no significant impacts (p ≥ 0.05) were found during the storage period when higher concentrations were utilized (LVL-1.0 %), the addi-tion of LVLs (LVL-0.5%) is more recommended for application in meat and meat products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141698847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the anti-tumor and anti-fibrotic potentials of Kanglaite in esophageal cancer through PVT1/TGF-β/Smad axis inhibition","authors":"Xiuqing Li, Ka Bian, Ji Zhang, Kaili Luo, Tao Dong, Chenglin Luo","doi":"10.15586/ijfs.v36i3.2618","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2618","url":null,"abstract":"Esophageal cancer (EC) poses a significant challenge among tract tumors worldwide due to its complex molecular composition, which remains largely unexplored. Kanglaite (KLT), a medicine known for its anti-tumor properties, is emerging as a potential ally in the culinary world. Plasmacytoma Variant translocation 1 (PVT1) plays a significant role in the complex nature of esophageal cancer, showing high expression levels in tumor tissues. During our investigation, we discovered a higher presence of PVT1 in cancer tissues, which led us to explore its functions further. Through manipulating techniques, we found that inhibiting PVT1 not only hinders the growth of esoph-ageal cancer cells but also reduces fibrosis. This is similar to enhancing the texture and flavor of a dish. Our study reveals the interactions at play, highlighting how PVT1 orchestrates the TGF β/Smad pathway – a component in the development of esophageal cancer. Introducing KLT, an expert poised to revolutinize the approach to cancer treatment. Our research demonstrates KLT’s effectiveness in regulating the PVT1/TGF-β/Smad axis, uncovering its fibrotic properties, and its ability to hinder the progression of esophageal cancer. With these discoveries, KLT emerges as a promising option for the treatment of esophageal cancer.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}