Journal of oleo science最新文献

{"title":"The Regulatory Mechanism of Smilax China L. Saponins against Nonalcoholic Fatty Liver Is Revealed by Metabolomics and Transcriptomics","authors":"Cuiyu Li, Bin Fang, Yuanyuan Wei, Rou Mo, Xing Lin, Quanfang Huang","doi":"10.5650/jos.ess23167","DOIUrl":"https://doi.org/10.5650/jos.ess23167","url":null,"abstract":"</p><p>This study was to investigate the effects of <i>Smilax China</i> L. saponins (SCS) on non-alcoholic fatty liver disease (NAFLD). Rats were fed a high-fat diet (HFD) for 8 weeks to induce NAFLD, followed by SCS treatment for 8 weeks. The effect of SCS on liver injury was observed by H&amp;E staining and the regulative mechanism of SCS on lipid formation was exposed by detecting Oil red O, insulin resistance (IR), and fatty acids synthesis (FAS). Furthermore, transcriptomics and metabolomics were performed to analyze the potential targets. The experimental results indicated that SCS exerted a positive curative effect in alleviating HFD-induced overweight, hepatic injury, steatosis, and lipid formation and accumulation in rats, and the preliminary mechanism studies showed that SCS could alleviate IR, inhibit FAS expression, and reduce Acetyl-CoA levels. Besides, the integrative analysis of transcriptomics and metabolomics exposed the targets of SCS to regulate lipid production likely being the sphingolipid metabolism and glycerophospholipid metabolism pathways. This study demonstrates that SCS significantly ameliorates lipid metabolic disturbance in rats with NAFLD by relieving insulin resistance, inhibiting the FAS enzymes, and regulating the sphingolipid and glycerophospholipid metabolism pathways.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23167/figure/73_ess23167.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"122 18 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826748","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":"Formation of Epoxy Fatty Acids in Triacylglycerol Standards during Heating","authors":"Kazuya Nishimura, Xiannan Huang, Aya Yoshinaga-Kiriake, Yuna Yahata, Seiya Tanaka, Naohiro Gotoh, Kazuaki Yoshinaga","doi":"10.5650/jos.ess23200","DOIUrl":"https://doi.org/10.5650/jos.ess23200","url":null,"abstract":"</p><p>Epoxy fatty acid formation during heating was estimated using triolein (OOO) and trilinolein (LLL). Epoxy octadecanoic acids were found in heated OOO, while epoxy octadecenoic acids were found in heated LLL. The content of epoxy fatty acids increased with heating time, and <i>trans</i>-epoxy fatty acids were formed significantly more than <i>cis</i>-epoxy fatty acids. A comparison between OOO and LLL indicated that epoxy fatty acid formation was higher in the OOO than that in the LLL. Heating tests in the presence of α- tocopherol suggested that the formation of epoxy fatty acids could be suppressed by antioxidants.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23200/figure/73_ess23200.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"32 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140840952","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":"Synthesis of Ottonia anisum Extract Mediated ZnO NPs and Their Local Anesthetic, Analgesic and HCl‑induced Acute Lung Injury Activities.","authors":"Guiqin Fan, Jing Yu, Zhengzheng Tao, Xingjia Qian, Qinghong Qian, Jun Shu, Dongfang Shi, Luhong Shen, Bing Lu, Hong Lv","doi":"10.5650/jos.ess23208","DOIUrl":"10.5650/jos.ess23208","url":null,"abstract":"<p><p>In this study, we outlined the green synthesis of Zinc oxide nanoparticles (ZnO NPs) using the plant-mediated method. Employing the nitrate derivative of Zinc and the extract from the native medicinal plant, Ottonia anisum, the nanoparticles were effectively produced. After obtaining a yellow-colored paste, it was meticulously dried, gathered, and set aside for subsequent examination. The UV-visible spectrometry analysis indicated an absorption peak at 320 nm, which is indicative of ZnO NPs. Characterization techniques, such as XRD and HR-TEM, confirmed the existence of agglomerated ZnO NPs with an average diameter of 40 nm. Through EDS analysis, distinct energy signals for both Zinc and Oxygen were observed, confirming their composition. Furthermore, FT-IR spectroscopy highlighted an absorption peak for Zn-O bonding in the range of 400 to 600 cm ^-1 . Further, we employed three distinct pain models in mice to evaluate the influence of ZnO NPs on the nociceptive threshold. Our findings revealed that, when orally administered, ZnO NPs at concentrations ranging from 5-20 mg/kg exerted a dose-dependent analgesic effect in both the hot-plate and the acetic acid-induced writhing tests. Moreover, when ZnO NPs were administered at doses between 2.5-10 mg/kg, there was a notable reduction in pain responses during both the initial and subsequent phases of the formalin test, but no change in PGE ₂ production within the mice's hind paw was found. On the other hand, acute lung injury studies revealed that the administration of ZnO NPs orally 90 minutes prior to HCl instillation decreased the neutrophil infiltration into the lungs in a doseresponsive manner. This reduction in pulmonary inflammation was paralleled by a significant decrease in lung edema, as evidenced by the reduced total protein content in the BALF. Additionally, the ZnO NPs appeared to recalibrate the lung's redox equilibrium following HCl exposure, which was determined through measurements of ROS, malondialdehyde, glutathione, and catalase activity. All these results further indicated the potential of biofabricated ZnO NPs for future applications in analgesics and acute lung injury treatments.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"683-693"},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140207096","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":"Assessing the Postprandial Glycemic Response to Japonica Rice (Oryza sativa L. cv. Koshihikari) with a Small Amount of Lysolecithin and Canola Oil in Japanese Adult Men: a Double-blind, Placebo-controlled, Crossover Study","authors":"Naoki Kawada, Hideaki Kobayashi, Akifumi Mikami, Kenta Susaki, Ryosuke Matsuoka, Kazunori Utsunomiya","doi":"10.5650/jos.ess23260","DOIUrl":"https://doi.org/10.5650/jos.ess23260","url":null,"abstract":"</p><p>A double-blind, placebo-controlled, crossover trial was performed to analyze the effects of a small amount of lysolecithin and canola oil on blood glucose levels after consuming japonica rice. Overall, 17 Japanese adult men were assigned to consume 150 g of normally cooked japonica rice (placebo group) and 150 g of japonica rice cooked with 18 mg of lysolecithin and 1.8 g of canola oil (treatment group); these lipids were added as emulsified formulation (EMF) for stability and uniformity. Subsequently, blood samples were collected before and 30, 45, 60, 90, and 120 min after consuming test foods. There was no significant difference in blood glucose, insulin, and triglyceride levels between the groups. However, a stratified analysis of 11 subjects with body mass index (BMI) ≥ 22 revealed that blood glucose levels were significantly lower after 30 min in the treatment group than in the placebo group (<i>p =</i> 0.041). Through <i>in vitro</i> digestibility test, the rice sample of the treatment group was observed to release significantly less glucose within 20 min than that in the placebo group rice. These results suggest that the combination of a small amount of lysolecithin and canola oil modulated the increase in postprandial blood glucose levels induced by the intake of cooked japonica rice in adult men with BMI ≥ 22. This clinical trial was registered with the University Hospital Medical Information Network (UMIN) Center, (UMIN000045744; registered on 15/10/2021).</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23260/figure/73_ess23260.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"107 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826683","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":"Carotenoid, Tocopherol, and Volatile Aroma Compounds in Eight Sacha Inchi Seed (Plukenetia volubilis L.) Oil Accessions","authors":"Alexandra Valencia, Ana María Muñoz, Monica Ramos-Escudero, Keidy Cancino Chavez, Fernando Ramos-Escudero","doi":"10.5650/jos.ess23158","DOIUrl":"https://doi.org/10.5650/jos.ess23158","url":null,"abstract":"</p><p>Sacha inchi seed oil is a food matrix rich in bioactive constituents, mainly polyunsaturated fatty acids. In this study, the characteristics of color, carotenoid content, tocopherols, and volatile aroma compounds in eight sacha inchi seed (<i>Plukenetia volubilis</i> L.) oil accessions were evaluated. Results showed that the oil obtained from the accessions presented a lightness and chroma of 91 to 98 units and 6 to 10 units respectively, while the hue angle ranged between 93 to 97 units. The total carotenoid content in the different accessions ranged from 0.6 to 1.5 mg/kg, while γ- and δ-tocopherol ranged from 861.6 to 1142 mg/kg and 587 to 717.1 mg/kg. In addition, the total content of tocopherols varied between 1450 and 1856 mg/kg and the δ/γ ratio ranged between 0.58 and 0.70. The oils from the accessions PER000408 (861 µg/kg) and PER000411 (896 µg/kg) were those with the higher volatile concentration, especially 1-hepten-3-ol, 2-nonanol, (<i>E</i>)-3-hexen- 1-ol, (<i>E</i>)-2-hexenal, and 1-hexanol. In this study, the variability of the oil obtained from 8 accessions were observed, from which promising accessions can be selected for continuous investigations of the new sacha inchi seed genotypes.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23158/figure/73_ess23158.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"38 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826747","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":"Probability Density Functional Method of Enzyme Effect on Denatured Protein Soil","authors":"Akinori Inoue, Takashi Kameya, Masaru Oya","doi":"10.5650/jos.ess23262","DOIUrl":"https://doi.org/10.5650/jos.ess23262","url":null,"abstract":"</p><p>Protein soils must be removed for both appearance and hygienic reasons. They are denatured by heat treatment or bleaching and cleaned using enzymes. Among the various types of protein soils, blood soils are the most noticeable and known to be denatured by heat and bleaching by oxidation. We verified herein that the detergency of heat and oxidatively denatured hemoglobin is greatly improved by the enzyme immersing treatment in the detergency with SDS and can be analyzed using the probability density functional method. The probability density functional method evaluates the cleaning power by assuming that the adhesion and cleaning force of soils are not uniquely determined, but instead have a distribution in intensity, with a usefulness that had recently been demonstrated. This analytical method showed that the cleaning power of the enzyme immersing treatment improved when the soil adhesive force was decreased due to denatured protein degradation, even though the cleaning power of the SDS remained unchanged, and the values were consistent with those in the cleaning test. In conclusion, the probability density functional method can be used to analyze enzymatic degradation of denatured protein soils and the resulting changes in their detergency.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23262/figure/73_ess23262.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"38 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140826757","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":"Insecticidal Activities and Phenological Variations of Characteristic Component from Michelia yunnanensis","authors":"Yi-Xi Feng, Xin-Xin Lu, Jia-Wei Zhang, Yue-Shen Du, Yu Zheng, Shu-Shan Du","doi":"10.5650/jos.ess23136","DOIUrl":"https://doi.org/10.5650/jos.ess23136","url":null,"abstract":"</p><p>Volatile secondary metabolites of plants interact with environments heavily. In this work, characteristic components of <i>Michelia yunnanensis</i> essential oils (EOs) were isolated, purified and identified by column chromatography, GC-MS and NMR. Leaves of <i>M. yunnanensis</i> were collected monthly and extracted for EOs to investigate chemical and insecticidal activity variations as well as potential influencing environments. Different organs were employed to reveal distribution strategies of characteristic components. Results of insecticidal activities showed that all EOs samples exerted stronger contact activity to <i>Lasioderma serricorne</i>, but repellent effect was more efficient on <i>Tribolium castaneum</i>. One oxygenated sesquiterpene was isolated from EOs, basically it could be confirmed as (+)-cyclocolorenone (1). It exerted contact toxicity to <i>L. serricorne</i> (LD ₅₀ = 28.8 μg/adult). Chemical analysis showed that <i>M. yunnanensis</i> leaves in reproductive period would produce and accumulate more 1 than in vegetative period. Moreover, reproductive organs (flowers and fruits) contained more 1 than vegetative organs (leaves and twigs). Partial correlation analysis indicated that temperature-related elements positively correlated with the relative content of 1.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/5/73_ess23136/figure/73_ess23136.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"8 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140841898","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":"Effect of Dehulling Pretreatment on the Flavor of Sesame Paste","authors":"Ming Yang, Lixia Hou, Yifan Dong, Bingkai Wang, Huamin Liu, Xuede Wang","doi":"10.5650/jos.ess23253","DOIUrl":"https://doi.org/10.5650/jos.ess23253","url":null,"abstract":"</p><p>Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), <i>m</i>-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/advpub/0/advpub_ess23253/figure/advpub_ess23253.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"48 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140580433","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":"An Evaluation of the Physicochemical Properties of Sesame Paste Produced by Ball Milling Compared against Conventional Colloid Milling","authors":"Bingkai Wang, Lixia Hou, Ming Yang, Lei Jin, Huamin Liu, Xuede Wang","doi":"10.5650/jos.ess23178","DOIUrl":"https://doi.org/10.5650/jos.ess23178","url":null,"abstract":"</p><p>The physicochemical characteristics and general food quality were greatly impacted by milling. In order to investigate the effect of milling technique for physicochemical properties of sesame paste of sesame paste, samples were prepared using ball mill and colloid mill by varying grinding times. The samples prepared by ball milling had the higher moisture contents (0.07% - 0.14%) than colloid milling (<i>p</i> &lt; 0.05), except for colloid milling for one cycle (0.11%). The particle size curves showed the multimodal distributions. Compared to colloid milled samples, ball milled samples have smaller particle sizes and more uniform particle distribution. The <i>L</i>* values of samples prepared by ball milling were higher than colloid milling. The ball mill produced sesame paste with a wider range of hardness and silkier texture, and the samples made by ball milling for 30 min had the highest hardness. And the hardness of both CMS and BMS showed a decreasing trend with increasing grinding time. During ball milling, high-speed cutting and collision caused breakage of disulfide bonds, and the sesame proteins were decomposed to their subunits. In conclusions, ball milling may be an alternative and promising process for the preparation of sesame paste.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/advpub/0/advpub_ess23178/figure/advpub_ess23178.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"3 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140580528","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 Enrichment of Docosahexaenoic Acid from Microalgal Oil by Urea Complexation via Rotary-evaporation Crystallization","authors":"Zhaomin Sun, Jianhua Qian, Yuanyuan Fang, Meng Liu, Ying Li, Feifei Gong, Guangyu Yan, Jinping Song, Hui Ni, Lei Yu","doi":"10.5650/jos.ess23179","DOIUrl":"https://doi.org/10.5650/jos.ess23179","url":null,"abstract":"</p><p>Urea complexation is a widely used method for enriching polyunsaturated fatty acids, and cooling is the traditional approach for urea crystallization. This study aimed to investigate the potential of rotary-evaporation under vacuum as an alternative method for urea crystallization in urea complexation to enrich docosahexaenoic acid (DHA). DHA-containing microalgal oil was converted to ethyl esters (EE) as the raw material. In comparison to cooling, rotary-evaporation crystallization, as a post-treatment method for urea complexation, led to higher DHA contents in the non-urea included fractions. The ratios of urea to EE converted from DHA-containing microalgal oil was found to be the primary factors influencing urea complexation when using rotary-evaporation crystallization. Through an orthogonal test, optimal process conditions were determined, including a urea/EE ratio of 2, an ethanol/urea ratio of 7, and a rotary-evaporation temperature of 75℃. Under these conditions, a concentrate containing more than 90% DHA could be obtained.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/3/73_ess23179/figure/73_ess23179.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"9 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140017662","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}