Journal of the Science of Food and Agriculture最新文献

{"title":"Reduction of oil absorption and acrylamide content in banana slices by infrared frying.","authors":"Ya Su, Menglin Sun, Ying Chen, S M Roknul Azam, Zhenbin Liu, Tiesong Zheng","doi":"10.1002/jsfa.14015","DOIUrl":"https://doi.org/10.1002/jsfa.14015","url":null,"abstract":"<p><strong>Background: </strong>The crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared-fried (IF) banana slices by modifying starch structures at varying infrared power levels.</p><p><strong>Results: </strong>Infrared heating improved heat transfer and surface moisture removal in fried banana slices. It facilitated crust formation in the IF samples and produced increased crust uniformity, crust ratio, and hardness. Analysis of the porous properties showed that the volume fraction of pores sized 100-250 μm was reduced in IF samples but the proportion of pores with a diameter ranging from 0.02 to 10 μm was increased. Infrared frying reduced the total oil uptake, surface oil, and structural oil content in banana slices, and each of these measures decreased as infrared power levels increased. Characterization of the starch structures suggested that the damage to the crystalline structure was increased in IF samples and more starch-lipid complexes were generated, which would be responsible for the formation of a denser and thicker crust. The acrylamide content in the IF sample was reduced, as determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS).</p><p><strong>Conclusion: </strong>Modifications to starch structures (crystalline structures and chemical structures) play a crucial role in oil absorption in fried starchy fruits and vegetables. Infrared frying can be used as an alternative method to produce low-fat fruits and vegetable crisps with reduced acrylamide content. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142647730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Addition of polyphenolic extracts of Myrtus communis and Arbutus unedo fruits to whey: valorization of a common dairy waste product as a functional food.","authors":"Cassandra Detti, Luana Beatriz Dos Santos Nascimento, Antonella Gori, Giulia Vanti, Giuseppe Amato, Filomena Nazzaro, Francesco Ferrini, Mauro Centritto, Anna Rita Bilia, Cecilia Brunetti","doi":"10.1002/jsfa.14029","DOIUrl":"10.1002/jsfa.14029","url":null,"abstract":"<p><strong>Background: </strong>Whey, a nutrient-rich byproduct of the dairy sector, possesses high potential for creating novel nutraceutical products. The present study investigates a potential new functional food by incorporating polyphenolic extracts from Myrtus communis and Arbutus unedo fruits into whey in both liquid (LA) and powder (PA) addition forms. Chemical, microbiological, physical stability and antioxidant activity were monitored for 60 days (from T₀ to T₆₀).</p><p><strong>Results: </strong>Both LA and PA of fruit extracts remained chemically stable for the whole period, except for A. unedo PA, which showed a decline in polyphenols after T₄₅. Enriched whey samples showed higher antioxidant activity than pure whey. Microbiological analysis revealed the presence of lactic acid bacteria, indicating potential prebiotic effects. However, the high tannin concentration of A. unedo extracts partially modified the casein micelle structure.</p><p><strong>Conclusion: </strong>Whey enriched with Mediterranean fruit extracts shows great potential as a functional food, combining the benefits of plant antioxidants, probiotic bacteria and good stability. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of flavor characteristics in Chinese wheat flour paste using electronic-nose, electronic-tongue, and headspace-gas chromatography-ion mobility spectrometry at different fermentation stages.","authors":"Ahmada Ahmada Kh, Si Mi, Hongshuang Tian, Xinjun Xu, Abdullah A A Abdo, Hamzah Aleryani, Xianghong Wang","doi":"10.1002/jsfa.14017","DOIUrl":"https://doi.org/10.1002/jsfa.14017","url":null,"abstract":"<p><strong>Background: </strong>Wheat flour paste is a typical Chinese fermented food, valued for its distinct flavors and health benefits. However, evidence regarding volatile organic compounds (VOCs) in Chinese wheat flour paste is limited. This study aims to examine the effect of fermentation on the VOCs and their physicochemical properties. Chinese wheat flour paste fermented at different stages was characterized using headspace gas chromatography ion-mobility spectrometry (HS-GC-IMS) with an electronic nose (E-nose) and an electronic tongue (E-tongue).</p><p><strong>Results: </strong>The results revealed that around 76 VOCs were found in Chinese wheat flour paste from all stages of fermentation. These included esters, alcohols, aldehydes, ketones, acids, furans, and pyrazines. The E-tongue and E-nose analyses also showed high responses for saltiness, umami, WIW, and W5S. The fermentation process changed the color of the wheat flour paste, and the taste, and smell parameters. Principal component analysis (PCA) showed that taste parameters were positively associated with the volatile flavor profile detected in wheat flour paste. Partial least squares discriminant analysis also identified 28 VOCs as distinct flavor metabolites across fermentation stages.</p><p><strong>Conclusion: </strong>At the 'after ripening' (AR) and 'sterilization' (S) stages of wheat flour paste fermentation there were strong umami and salty flavors, with minimal sour and sweet notes in comparison with the other stages. These stages were characterized by elevated terpene concentrations, inorganic sulfides, and key flavor enhancers such as 2-hexanol and propyl sulfide. Headspace gas chromatography ion-mobility spectrometry and E-nose technologies are recommended for a more precise assessment of volatile changes during fermentation. The findings indicate that the 'sterilization' stage of wheat flour paste fermentation is optimal for achieving the required flavor profile. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142644345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vision 2025 at JSFA","authors":"Andrew L. Waterhouse,&nbsp;Sandra M. Schmöckel","doi":"10.1002/jsfa.14011","DOIUrl":"10.1002/jsfa.14011","url":null,"abstract":"","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":"105 1","pages":"9"},"PeriodicalIF":3.3,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142639245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Double-crosslinked hydrogels and hydrogel beads formed by garlic protein hydrolysates for bioactive encapsulation and gastrointestinal delivery.","authors":"Shuqin Li, Xiaoyu Zhang, Jia Wang, Jingyang Lu, Mingyue Li, Min Zhang, Pharkphoom Panichayupakaranant, Haixia Chen","doi":"10.1002/jsfa.14036","DOIUrl":"https://doi.org/10.1002/jsfa.14036","url":null,"abstract":"<p><strong>Background: </strong>Garlic protein is one of the main components of garlic. It has several beneficial characteristics. This study aimed to characterize a double crosslinked hydrogel formed with alginate, calcium ions (Ca²⁺), and garlic protein hydrolysates (GPH), and to develop hydrogel beads for targeted delivery of bioactive constituents to the gastrointestinal tract.</p><p><strong>Results: </strong>The results indicated that the degree of GPH hydrolysis was approximately 3% following trypsin treatment. The inner structure of the double crosslinked hydrogel showed a honeycomb pattern, with solid-like gel rheology and improved texture properties at a 4% (w/v) GPH concentration. The GPH-based hydrogel beads demonstrated pH sensitivity, swelling in near-neutral and alkaline environments, and the encapsulated paclitaxel (PTX) exhibited an amorphous phase with preferential release in intestinal conditions. The GPH group also achieved greater drug encapsulation efficiency than a soy protein hydrolysate (SPH) group, and proteomic analysis suggested that lower molecular weight and peptide charge favored the formation of peptide-integrated double crosslinking hydrogels.</p><p><strong>Conclusion: </strong>This work indicated that GPH was helpful and could inspire the development of drug delivery systems involving GPH with the required mechanical strength and target-release properties. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142644337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.","authors":"Andian Ari Anggraeni, Priyanto Triwitono, Lily Arsanti Lestari, Eni Harmayani","doi":"10.1002/jsfa.14034","DOIUrl":"https://doi.org/10.1002/jsfa.14034","url":null,"abstract":"<p><strong>Background: </strong>The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard.</p><p><strong>Results: </strong>Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies.</p><p><strong>Conclusion: </strong>The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Epimedium polysaccharides ameliorate ulcerative colitis by inhibiting oxidative stress and regulating autophagy.","authors":"Linxian Zhao, Tao Jiang, Yuxin Zhang, Zhen Shen","doi":"10.1002/jsfa.14037","DOIUrl":"https://doi.org/10.1002/jsfa.14037","url":null,"abstract":"<p><strong>Background: </strong>Epimedium polysaccharide (EPS) is a bioactive compound derived from the traditional Chinese herb Epimedium brevicornum. The objective of this study was to investigate the protective effects of EPS on ulcerative colitis (UC) and to elucidate the underlying mechanisms involved.</p><p><strong>Results: </strong>The findings showed that EPS treatment mitigated UC symptoms, including weight loss, anal bleeding, elevated disease activity index (DAI), and colon shortening. Hematoxylin and eosin (H&E) and Alcian blue-periodic acid-Schiff (AB-PAS) staining demonstrated that EPS alleviated histopathological damage and improved the integrity of the colonic mucosa. Mechanistically, EPS was found to substantially decrease inflammation by inhibiting the Toll-like receptor 4/nuclear factor-κB (TLR4/NF-κB) signaling pathway and to alleviate oxidative stress through modulation of the Kelch-like ECH-associated protein 1/nuclear factor erythroid-derived 2-like 2 (Keap1/Nrf2) pathway. Notably, EPS failed to exert protective effects against dextran sulfate sodium (DSS)-induced UC in Nrf2-knockout (Nrf2^-/-) mice. Additionally, Western blotting and immunohistochemical analysis demonstrated that EPS facilitated autophagy via the adenosine monophosphate-dependent protein kinase/mammalian target of rapamycin (AMPK/mTOR) pathway. In vitro experiments revealed that EPS effectively suppressed lipopolysaccharide (LPS)-mediated cellular damage and oxidative stress by regulating Keap1/Nrf2 pathway. Transcriptomic analysis of LPS-treated Caco-2 cells following EPS treatment revealed a significant up-regulation of Nrf2 expression.</p><p><strong>Conclusion: </strong>In conclusion, the findings of this study suggest that EPS exerts protective effects against DSS-induced UC through the inhibition of the TLR4/NF-κB signaling pathway, regulation of the Keap1/Nrf2 pathway, and promotion of autophagy via the AMPK/mTOR pathway. Consequently, EPS may represent a potential therapeutic target for the treatment of UC. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protective effects of Juglans regia oil on lead acetate-induced reprotoxicity in rats: an antioxidant, histological and computational molecular study.","authors":"Riadh Badraoui, Manel Gargouri, Faten Brahmi, Hmed Ben-Nasr, Insaf Bahrini, Ahlem Soussi","doi":"10.1002/jsfa.14024","DOIUrl":"https://doi.org/10.1002/jsfa.14024","url":null,"abstract":"<p><strong>Background: </strong>Lead (Pb) is a metal that affects many body systems, primarily the male reproductive system. This study aimed to examine the phytochemical profiling and beneficial effects of Juglans regia oil (JRO) in alleviating lead-induced reprotoxicity-associated oxidative injury in rats. Adult male Wistar rats were randomly divided into four groups as follows: control group received no treatment, Pb group was exposed to 0.344 g kg^-1 bw of Pb acetate, Pb + JRO group was co-treated with Pb plus walnut oil (0.9 g kg^-1 bw) and JRO group received walnut oil only.</p><p><strong>Results: </strong>Pb-treated rats showed significantly decreased gonado-somatic index, count and viability of sperm. Testosterone levels decreased in Pb-treated animals. Besides, Pb disrupted the oxidative/antioxidative status, the plasmatic lipase activity and testicular Pb content. Furthermore, Pb produced testis histopathological features, especially cell degeneration, atrophy and tubular disarrangement. Co-treatment with JRO was found to be effective for recovering the increased testicular oxidative damage-associated histological features in the Pb group. This was supported by the in silico modeling results.</p><p><strong>Conclusion: </strong>The in silico analyses revealed that JRO compounds bound androgen receptor and RAC-alpha serine/threonine kinase with high affinities, which together with pharmacokinetic properties and molecular interactions satisfactorily support the beneficial in vivo findings in the Pb + JRO group of rats. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid-lowering activity.","authors":"Yun Bai, Xianying Fang, Yunpeng Jiang, Jiahui Xu, Lulu Wu, Qi Li, Fuliang Cao, Linguo Zhao","doi":"10.1002/jsfa.14033","DOIUrl":"https://doi.org/10.1002/jsfa.14033","url":null,"abstract":"<p><strong>Background: </strong>Ginkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them.</p><p><strong>Results: </strong>This study used solid-state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4'-O-methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti-inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose-dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high-fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non-alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT-1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP-1c, FAS and ACC, which regulate fat synthesis.</p><p><strong>Conclusion: </strong>This research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isobutyrate exerts a protective effect against liver injury in a DSS-induced colitis by inhibiting inflammation and oxidative stress.","authors":"Haiyang Liu, Yongqing Du, Zhengyi Wang, Xiuyu Fang, Haowen Sun, Feng Gao, Tingting Shang, Baoming Shi","doi":"10.1002/jsfa.14021","DOIUrl":"https://doi.org/10.1002/jsfa.14021","url":null,"abstract":"<p><strong>Background: </strong>Short-chain fatty acids have been reported to have anti-inflammatory and antioxidant functions; whether isobutyrate, a short-chain fatty acid, is protective against liver injury in a dextran sodium sulfate (DSS)-induced colitis and its molecular mechanism is unknown. In this study, DSS was used to induce a liver injury from a colitis model in piglets, which was expected to prevent and alleviate DSS-induced liver injury by feeding sodium isobutyrate in advance.</p><p><strong>Results: </strong>The results showed that sodium isobutyrate could restore DSS-induced histopathological changes in the liver, inhibit the activation of the toll-like receptor 4/myeloid differentiation primary response 88/nuclear factor kappa-B signaling pathway, and then reduce the DSS-induced release of pro-inflammatory cytokines tumor necrosis factor-α, interleukin 1β, and interleukin 6, reducing inflammatory response. Moreover, we found that sodium isobutyrate could play an antioxidant and apoptosis-reducing role by maintaining reduced mitochondrial function.</p><p><strong>Conclusion: </strong>In conclusion, sodium isobutyrate has a preventive and protective effect on liver injury in a DSS-induced colitis. There is a potential application prospect for it in treating ulcerative-colitis-induced liver injuries. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142622949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}