Journal of bioscience and bioengineering最新文献

{"title":"Gas chromatography–mass spectrometry metabolic profiling and sensory evaluation of greenhouse mangoes (Mangifera indica L. ‘Irwin’) over multiple harvest seasons","authors":"Miwa Sato ,&nbsp;Eiichiro Fukusaki","doi":"10.1016/j.jbiosc.2024.12.013","DOIUrl":"10.1016/j.jbiosc.2024.12.013","url":null,"abstract":"<div><div>Compared to outdoor mango cultivation in the tropics, greenhouse cultivation in temperate regions is less reported due to its short history and small scale. Here, we evaluated for the first time the taste-focused quality of greenhouse-grown mangoes (Irwin) by GC–MS metabolic profiling and sensory evaluation for over three years (2021–2023). The relative standard deviation in sensory evaluation scores was approximately 15 % each year. Meanwhile, principal component analysis was performed on 45 identified metabolites and clustered with similar topology over three years. Orthogonal partial least squares regression analysis showed that a prediction model could be constructed with R₂, Q₂ = 0.9 or higher for all three years. Furthermore, the 2021 prediction model was used to evaluate the accuracy of sensory evaluation scores in a different year (2023). Compared to the model that used all 45 metabolites as explanatory variables, the accuracy of the model improved when using only 24 important metabolites which are common to both years (2021 and 2022), suggesting that these metabolites are highly reproducible across years. This study would contribute not only to fundamental greenhouse information, but also to the improvement of quality and cultivation methods in greenhouse in the future.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 4","pages":"Pages 280-287"},"PeriodicalIF":2.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143059100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ROS-responsive nanocarrier for oral delivery of monascin and enhanced alleviation of oxidative stress","authors":"Xueyi Chen ,&nbsp;Wenli Dai ,&nbsp;Wanqi Liang ,&nbsp;Dong Li ,&nbsp;Wo-Qi Cai ,&nbsp;Chan Zhang ,&nbsp;Wenlin Hu ,&nbsp;Bo-Bo Zhang ,&nbsp;Qiongqiong Yang","doi":"10.1016/j.jbiosc.2025.01.003","DOIUrl":"10.1016/j.jbiosc.2025.01.003","url":null,"abstract":"<div><div>Oxidative stress, caused by excessive production of reactive oxygen species (ROS), plays a crucial role in the occurrence and development of various diseases. Monascin can scavenge ROS and alleviate oxidative stress but with a low fermentation rate and bioavailability. Here, we optimized the fermentation process to increase the production of monascin (508.6 U/mL), and then systematically characterized its structure via HPLC, HPLC-MS, ¹H NMR, and ¹³C NMR. Additionally, we innovatively modified carboxymethylcellulose sodium with selenium (CMC-Se) to encapsulate monascin (monascin@CMC-Se), which can sensitively respond to ROS and release monascin to effectively scavenge excessive ROS. Besides, the monascin@CMC-Se can significantly increase the bioaccessibility of monascin and alleviate cellular oxidative stress by enhancing its cellular uptake rate. Collectively, our work provides proof-of-principle evidence that the CMC-Se can precise delivery of monascin to an oxidatively stressed environment with high resistance to gastric fluids, laying a foundation to overcome inflammation-related diseases in the colon.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 4","pages":"Pages 319-328"},"PeriodicalIF":2.3,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures","authors":"Yuriy Kryachko ,&nbsp;Lashmitha Arasaratnam ,&nbsp;James Duncan House ,&nbsp;Yongfeng Ai ,&nbsp;Michael Todd Nickerson ,&nbsp;Darren Raymond Korber ,&nbsp;Takuji Tanaka","doi":"10.1016/j.jbiosc.2024.12.015","DOIUrl":"10.1016/j.jbiosc.2024.12.015","url":null,"abstract":"<div><div>Starch-rich faba bean, yellow lentil, and yellow field pea flours were subjected to submerged fermentation using <em>Aspergillus oryzae</em> and <em>Lactobacillus plantarum</em> starter mono- or co-cultures, to increase protein contents of the flours. Fermentation mixes were supplemented with up to 35 g/L urea, ammonium sulfate and/or monoammonium phosphate as nitrogen sources. Protein contents of the flours increased 2–2.5-fold, i.e., total protein contents of up to 33 % were achieved following fermentation with <em>A. oryzae</em> monoculture or <em>A. oryzae</em>‒<em>L. plantarum</em> co-culture. Therefore, <em>A. oryzae</em> was capable of efficient legume starch utilization and protein production. Using <em>A. oryzae</em>‒<em>L. plantarum</em> co-culture led to the highest yields of at least six of microbially produced amino acids. After fermentation by <em>L. plantarum</em> monoculture, protein contents remained largely unchanged. However, <em>in vitro</em> protein digestibility of flours improved to a greater extent after fermentation with <em>L. plantarum</em> monoculture than with either <em>A. oryzae</em> monoculture or the co-culture. Hence, during fermentation with <em>L. plantarum</em> monoculture, microbially mediated hydrolysis of legume protein (generating smaller and easier digestible peptides), rather than microbial starch utilization, was the predominant process.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 4","pages":"Pages 288-295"},"PeriodicalIF":2.3,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143038863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Monitoring and optimization of the microenvironment in a gravity-driven microfluidic system placed on a slow-tilting table","authors":"Nuttakrit Limjanthong ,&nbsp;Shinji Sugiura ,&nbsp;Taira Oda ,&nbsp;Fuko Takusari ,&nbsp;Yasunori Fujiwara ,&nbsp;Toshimasa Miyazaki ,&nbsp;Kosei Naganuma ,&nbsp;Kiyoshi Ohnuma","doi":"10.1016/j.jbiosc.2024.12.014","DOIUrl":"10.1016/j.jbiosc.2024.12.014","url":null,"abstract":"<div><div>Gravity-driven microfluidic chips offer portability and flexibility in different settings because pumps and connecting tubes are unnecessary for driving fluid flow. In a previous study, human induced pluripotent stem cells were cultured using gravity-driven microfluidics, with the liquid flow rate regulated by a tilting table. However, instability in cell culture has been observed, occasionally leading to cell death owing to unknown causes. This study measured the ability of a gravity-driven microfluidic system to maintain essential microenvironments, specifically the flow rate, CO₂ levels, temperature, and humidity. The incubation procedure was improved to stabilize the parameters at target values. Improvements in the incubation process reduced the time required to reach the stabilized value for CO₂, temperature, and humidity by 85, 67, and 5 %, respectively, compared to previous methods. The system demonstrated a precise flow rate, confirmed by a consistent increase in the downstream tank's medium volume after 4 h of perfusion. In addition, the adjustment of the tilting table maintained a steady angle and effectively regulated the flow rate, with the measured flow rate consistent with the theoretical value. The gravity-driven microfluidic system effectively facilitated the culture and differentiation of human iPSCs into the mesodermal lineage after bone morphogenetic protein 4 induction, as indicated by positive SSEA1 immunostaining, demonstrating its potential for stem cell research. Gravity-driven microfluidic systems satisfy these requirements and are suitable for stem cell culture experiments.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 4","pages":"Pages 311-318"},"PeriodicalIF":2.3,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation","authors":"Yuichi Mizuno ,&nbsp;Takashi Yoshimura ,&nbsp;Kazutaka Sawada ,&nbsp;Keisuke Tsuge ,&nbsp;Yukio Nagano ,&nbsp;Yumiko Yoshizaki ,&nbsp;Masatoshi Goto ,&nbsp;Genta Kobayashi","doi":"10.1016/j.jbiosc.2024.12.010","DOIUrl":"10.1016/j.jbiosc.2024.12.010","url":null,"abstract":"<div><div>In modern Japanese soy sauce production, sealed outdoor fermentation tanks are used to ferment <em>moromi</em> with halotolerant starter cultures: the lactic acid bacterium <em>Tetragenococcus halophilus</em> and yeasts <em>Wickerhamiella versatilis</em> and <em>Zygosaccharomyces rouxii</em>. <em>T. halophilus</em> and <em>W. versatilis</em> are added in the early fermentation stage, while <em>Z. rouxii</em> is introduced about 1 month later to initiate alcoholic fermentation. Both <em>W. versatilis</em> and <em>Z. rouxii</em> contribute to the production of volatile organic compounds (VOC), with 4-ethylguaiacol (4-EG), uniquely produced by <em>W. versatilis</em>, being essential for the characteristic aroma of soy sauce. Prior metagenomic and metabolomic analyses indicated that 4-EG production occurs prior to <em>Z. rouxii</em> fermentation, though the increase in <em>W. versatilis</em> proportion follows it. Additional omics analysis of a production batch confirmed similar microbial and VOC dynamics, with no clear relationship between <em>W. versatilis</em> increase and 4-EG levels. To investigate this, a laboratory-scale experiment was conducted using filter-sterilized <em>moromi</em> supernatant as a medium, with staggered inoculations of the two yeasts. Viable cell density, 4-EG, and ethanol were measured as indicators of fermentation activity. Results showed that when <em>W. versatilis</em> was inoculated before <em>Z. rouxii</em>, 4-EG production commenced earlier, while <em>W. versatilis</em> cell density and ethanol production increased only after <em>Z. rouxii</em> fermentation began. Under these conditions, 4-EG and ethanol production were highest, suggesting that the presence rather than the increase of <em>W. versatilis</em> is crucial for 4-EG production. Consequently, the early addition of <em>W. versatilis</em> was considered an effective strategy to enhance 4-EG and VOC production in <em>moromi</em>.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 4","pages":"Pages 271-279"},"PeriodicalIF":2.3,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physiological role of the FDH1 gene in methylotrophic yeast Komagataella phaffii and carbon recovery as formate during methylotrophic growth of the fdh1-deletion strain","authors":"Junzhang Zhu ,&nbsp;Hao-Liang Cai ,&nbsp;Shunta Goto ,&nbsp;Masaya Shimada ,&nbsp;Hiroya Yurimoto ,&nbsp;Yasuyoshi Sakai ,&nbsp;Takehiko Yoko-o ,&nbsp;Yasunori Chiba ,&nbsp;Tomoyuki Nakagawa","doi":"10.1016/j.jbiosc.2024.12.007","DOIUrl":"10.1016/j.jbiosc.2024.12.007","url":null,"abstract":"<div><div>During methylotrophic growth of <em>Komagataella phaffii</em>, a large amount of carbon is lost as CO₂. In this study, we aimed to construct a recovery system for carbon atoms, which emit as CO₂ along the methanol dissimilation pathway in the form of formate when using strain <em>fdh1</em>Δ, the deletion mutant of formate dehydrogenase gene (<em>FDH1</em>). Strain <em>fdh1</em>Δ showed a severe growth defect when using methanol as the sole carbon source. However, using YPM medium (1 % yeast extract, 2 % peptone and 1 % methanol) with pH adjustment, the strain recovered methylotrophic growth and methanol utilization, accumulating high levels of extracellular formate in the medium. In strain <em>fdh1</em>Δ, the final carbon conversion rate of formate from methanol reached 12.9 % by batch cultivation. Moreover, by fed-batch cultivation in a jar fermentor, the formate productivity of strain <em>fdh1</em>Δ achieved approximately 540 mM. These results indicated that strain <em>fdh1</em>Δ possessed a high potential for recovering carbon atoms as formate, which can be a valuable precursor for various industrial applications.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 206-212"},"PeriodicalIF":2.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation","authors":"Masayuki Takahashi,&nbsp;Kana Morikawa,&nbsp;Takeshi Akao","doi":"10.1016/j.jbiosc.2024.12.011","DOIUrl":"10.1016/j.jbiosc.2024.12.011","url":null,"abstract":"<div><div><em>Daki</em> warm treatment (<em>daki-ire</em>) is performed during the process of seed mash preparation in the brewing of Japanese sake in order to promote the saccharification of rice by <em>koji</em> enzyme and to enhance the growth of <em>Saccharomyces cerevisiae</em>. Although it is important to control the growth of lactic acid bacteria in the preparation of <em>kimoto</em>-style seed mash (traditional sake-brewing method), it has not been known whether the transient increase in the temperature and/or appropriate temperature zone produced by <em>daki-ire</em> influences the growth of bacteria. A temperature increase generally helps bacterial growth, but we have found no published investigation of the influence of temperature changes in <em>daki-ire</em> on bacterial growth during the <em>kimoto</em>-style seed mash preparation process. In this first comprehensive evaluation of the effects of the temperature change by <em>daki-ire</em> on bacterial communities, we investigated the bacterial community in three batches that were brewed by the same brewery using identical ingredients. The results demonstrated that the bacterial community or its transition during lactic acid fermentation was diverse despite the use of the same brewing conditions. We observed that (i) some lactic acid bacteria were carried over to the subsequent batches, and (ii) the increase in the initial amount of lactic acid bacteria plays an important role in the formation of the bacterial community. Our analysis of the bacterial growth activity before and after <em>daki-ire</em> indicated that the transient increase in temperature and/or local appropriate temperature by <em>daki-ire</em>, in and of itself, has relatively little direct impact on bacterial growth.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 219-225"},"PeriodicalIF":2.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143005855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication of phospholipid polymer-modified alginate hydrogels for bioartificial pancreas","authors":"Ryo Futatsubashi,&nbsp;Masahiro Kaneko,&nbsp;Akira Ito","doi":"10.1016/j.jbiosc.2024.12.008","DOIUrl":"10.1016/j.jbiosc.2024.12.008","url":null,"abstract":"<div><div>The bioartificial pancreas, composed of a semi-permeable hydrogel encapsulating insulin-secreting cells, has attracted attention as a treatment for type 1 diabetes. In this study, we developed phospholipid polymer-modified alginate hydrogel beads that encapsulated spheroids of the pancreatic beta cell line MIN6. The hydrogel beads were composed of methacrylated alginic acid, which enabled both ionic and covalent cross-linking, resulting in a hydrogel that was more stable than conventional alginate hydrogels. Furthermore, modification of biocompatible 2-methacryloyloxyethyl phosphorylcholine (MPC) polymers suppressed protein adsorption to the hydrogel beads. Hydrogel beads encapsulating MIN6 spheroids maintained the cell viability and insulin secretion ability in response to glucose levels <em>in vitro</em>. Allogenic transplantation of gel beads lowered blood glucose levels in diabetic mice for 30 days, whereas gel beads without MPC polymer modification failed to regulate blood glucose levels. These results indicate that MPC polymer modification of hydrogels provides a new strategy for the fabrication of functional bioartificial pancreas and transplantable biomaterials for cell therapies.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 242-248"},"PeriodicalIF":2.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of epithelial polarity on the fluorinated-oil microdroplet surface by regulating cell adhesion","authors":"Rie Sonoi,&nbsp;Masamichi Kamihira","doi":"10.1016/j.jbiosc.2024.12.009","DOIUrl":"10.1016/j.jbiosc.2024.12.009","url":null,"abstract":"<div><div>Polarized epithelial cells are compartmentalized into apical and basement membranes with asymmetrically distributed proteins. This study aimed to establish a method for culturing epithelial cells at the fluorinated oil (Novec-7500) microdroplet surface for the formation of epithelial polarity, which is desirable for regenerative medicine and drug discovery research. Microdroplet surfaces treated with fibronectin, which regulates a variety of cell behaviors through direct interactions with cell surface integrin receptors, were prepared for culturing epithelial cells. The cells adhered rapidly to the fibronectin-coated fluorinated oil–medium interface and reached confluence. However, as the culture time progressed, the cells began to detach from the microdroplet surface. To promote adhesion to the microdroplet interface, the cells were exposed to the Rho-associated protein kinase inhibitor Y27632, which increased the frequency of microdroplets with cells adhering to the liquid–liquid interface by 1.63-fold. However, continuous exposure to Y27632 caused the cells to detach from the microdroplet surface. When the drug was switched from Y27632 to forskolin, which enhances cell–cell and cell–substrate adhesion, the cells remained as a monolayer on the microdroplet interface. Na⁺/K⁺-ATPase and zonula occludens-2 were localized to the apical and lateral membranes of the cells, respectively, while paxillin co-localized with fibronectin at the microdroplet interface. This suggests that the cells exhibited epithelial polarity. These findings indicate that the regulation of cell–cell and cell–substrate adhesion is crucial for establishing epithelial polarity in cells cultured on the microdroplet interface.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 234-241"},"PeriodicalIF":2.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficient degradation of corn straw at low temperature using a novel co-cultured consortium LHWA","authors":"Qinbo Hu ,&nbsp;Jinling Cai ,&nbsp;Qi Wu ,&nbsp;Fengmei Li","doi":"10.1016/j.jbiosc.2024.12.004","DOIUrl":"10.1016/j.jbiosc.2024.12.004","url":null,"abstract":"<div><div>Straw degradation was slow under low temperature environments. A cold-tolerant consortium LHWA was constructed by <em>Bacillus cereus</em>, <em>Acinetobacter lwoffii</em>, <em>Penicillium griseofulvum</em>, and <em>Talaromyces funiculosus</em>. The consortium and culture conditions were optimized. Under 4 °C cultivation, liquid fermentation showed a 55.52 % straw weight loss rate after 30 days with inoculum (8.4 %, w/v), peptone (0.4 %, w/v) and Fe²⁺ concentration (0.06 %, w/v); solid fermentation showed 58.36 % straw weight loss rate after 60 days. According to transcriptomic analysis, the mechanism of cold resistance in <em>B. cereus</em> is to improve the fluidity of the cell membrane, including changing the composition of fatty acids, increasing the expression of cold stress response proteins and cold shock proteins. The constructed consortium LHWA significantly improved the straw degradation efficiency under cold environments.</div></div>","PeriodicalId":15199,"journal":{"name":"Journal of bioscience and bioengineering","volume":"139 3","pages":"Pages 194-205"},"PeriodicalIF":2.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}