Journal of the Science of Food and Agriculture最新文献

{"title":"Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography-mass spectrometry and unsupervised machine learning techniques.","authors":"Ciro Orecchio, Roberto Rabezzana, Marco Vincenti, Elisabetta Bonometti, Enzo Laurenti, Lorenza Operti, Monica Rigoletto","doi":"10.1002/jsfa.14083","DOIUrl":"https://doi.org/10.1002/jsfa.14083","url":null,"abstract":"<p><strong>Background: </strong>The volatile composition of Ruché, a red wine produced from a native grape in Piedmont (Italy), was investigated using headspace-solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds of the wine were identified and quantified. Chemometric techniques were applied to identify features and possible clusters among the different samples.</p><p><strong>Results: </strong>Forty volatile compounds were unambiguously identified in the 36 wine samples from different producers. The aroma profile was mainly composed of different alcohols and esters but also featured appreciable concentrations of terpenes, aldehydes, and octanoic acid. 2-Methyl benzaldehyde was identified for the first time. A high concentration of isoamyl alcohol significantly contributed to the aroma complexity. Differences between producers are highlighted.</p><p><strong>Conclusion: </strong>The present work is the first report about the volatile profile of Ruché wines investigated by chemometric methods with quantitative results. Multivariate exploratory approaches revealed minor but distinct differences among the studied wines, likely attributable to variations in winemaking procedures. This study could be developed in future by investigating possible differences between wines according to different production vintages. © 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":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864809","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":"Collagen peptides alleviate estrogen deficiency-induced osteoporosis by enhancing osteoblast differentiation and mineralization.","authors":"Qi Yang, Zhishen Mu, Xiaoyu Ma, Ximing Yang, Baifeng Fu, Zhihui Chang, Shuzhen Cheng, Ming Du","doi":"10.1002/jsfa.14086","DOIUrl":"https://doi.org/10.1002/jsfa.14086","url":null,"abstract":"<p><strong>Background: </strong>Osteoporosis is a systemic skeletal disorder characterized by decreased bone mass and impaired bone microarchitecture because of an imbalance between bone resorption and formation. Existing pharmacological treatments often have significant side effects and mainly focus on inhibiting bone resorption. Other than inhibiting osteoclast-mediated bone resorption, the present study also investigates the potential role of sheepskin collagen peptide (SSCP) in bone formation by promoting osteoblast proliferation, differentiation and mineralization.</p><p><strong>Results: </strong>SSCP improved bone mineral density in ovariectomized mice by improving bone volume, trabecular thickness and trabecular number. Histological analysis and tartrate-resistant acid phosphatase (TRAP) staining revealed denser trabeculae and decreased osteoclast activity, accompanied by a normalized receptor activator of nuclear factor kappa-B ligand/osteoprotegerin ratio and reduced serum TRAP levels. SSCP promotes the proliferation, differentiation and mineralization of MC3T3-E1 osteoblast cells by upregulating osteogenic markers such as bone morphogenetic protein (BMO)-2, runt-related transcription factor (RUNX)-2 and β-catenin. SSCP enhanced bone formation and suppressed bone resorption by activating the WNT/β-catenin and BMP/Smad signaling pathways.</p><p><strong>Conclusion: </strong>SSCP offers a dual modulatory approach to bone health, addressing both bone formation and resorption. Its activation of key osteogenic pathways and improvement in bone structural integrity highlight its therapeutic potential for managing osteoporosis and enhancing skeletal health. By activating key osteogenic pathways and normalizing bone metabolism markers, SSCP presents a promising therapeutic candidate for osteoporosis and other bone-related conditions. Further clinical studies are needed to confirm these findings and explore its potential applications. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864810","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":"Effect of degrees of milling on the volatile compounds of cooked fragrant Simiao rice: differential volatiles obtained by GC-MS-based untargeted metabolomics.","authors":"Rui Lai, Jie Liu, Qing Huang, Xiaoji Fei, Hongzhou An, Qian Lin, Lina Wang","doi":"10.1002/jsfa.14084","DOIUrl":"https://doi.org/10.1002/jsfa.14084","url":null,"abstract":"<p><strong>Background: </strong>Alterations in the degrees of milling (DOM) could significantly influence the odor of rice. A gas chromatography-mass spectrometry (GC-MS)-based untargeted metabolomics method has been effectively employed to identify the differential volatiles among rice from various origins or varieties, although it has not been utilized to identify the differential volatiles among cooked rice with different DOM.</p><p><strong>Results: </strong>Fifty volatile compounds were detected in cooked brown rice (CBR), cooked medium-milled rice (CMMR) and cooked well-milled rice (CWMR) of the four fragrant Simiao rice by GC-MS. A comprehensive GC-MS-based untargeted metabolomics analysis revealed 25 differential volatiles among CBR, CMMR and CWMR. Among them, seven differential volatiles, namely hexanal, octanal, decanal, (E,E)-2,4-decadienal, vanillin, acetoin and pentanol, as well as one differential volatile (dibutyl phthalate), were determined as volatile markers for CBR and CMMR, respectively. Moreover, acetoin was identified to distinguish among CBR, CMMR, and CWMR of fragrant Simiao rice.</p><p><strong>Conclusion: </strong>GC-MS-based untargeted metabolomics could be effectively applied to screen differential volatiles in cooked rice with different DOM. The 25 differential volatiles identified could significantly contribute to the distinctive odor in cooked fragrant Simiao rice with different DOM. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864811","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":"Correction to 'Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen'.","authors":"","doi":"10.1002/jsfa.14070","DOIUrl":"https://doi.org/10.1002/jsfa.14070","url":null,"abstract":"","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142854653","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":"Diet shapes and maintains the personalized native gut microbiomes in mice.","authors":"Zhihan Yang, Zeng Zhang, Shuaiming Jiang, Ao Li, Hainan Song, Jiachao Zhang","doi":"10.1002/jsfa.14073","DOIUrl":"https://doi.org/10.1002/jsfa.14073","url":null,"abstract":"<p><strong>Background: </strong>The gut microbiome plays a critical role in human health and disease. Different dietary backgrounds play an important role in the uniqueness and diversity of the gut microbiota in different individuals, which promotes heterogeneity in disease phenotypes and treatment responses. Here, we explored how diet affects the composition and function of the native gut microbiome of model mice, based on the shotgun metagenomic and metabolomic, by analyzing the gut microbiome of C57B/6J mice in different dietary backgrounds.</p><p><strong>Results: </strong>The gut microbiomes of mice receiving different diets consistently exhibit distinct compositions across bacterial species, strains, fungi and phages. This implies that native microbial communities cannot 'homogenize' rapidly becaise of priority effects and unchanging diets. Notably, hotspot bacteria such as Limosilactobacillus reuteri, Parabacteroides distasonis and Akkermansia muciniphila were significantly different among the groups. These species harbor diverse adaptive mutations, reflecting genomic evolutionary diversity. The functional profiles of the gut microbiota also exhibit selective differences, involving the capacity for carbohydrate, branched-chain amino acid and fatty acid synthesis, as well as virulence factors, carbohydrate-active enzymes and antibiotic resistance. Furthermore, the differences in the gut microbiota also propagate to the host's serum, where structural and specific metabolite differences were observed. Metabolites that directly impact host health, such as d-glucosamine 6-phosphate and testolic acid, also show significant differences between the different dietary groups.</p><p><strong>Conclusion: </strong>Our findings underscore the profound influence of different dietary the composition and functionality of the gut microbiome, offering valuable insights into optimizing health outcomes through personalized nutritional interventions. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846858","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":"Solid-state fermentation of corn wet distiller grains and wheat bran with Trichoderma reesei and Candida utilis for improving feed value.","authors":"Weiwei Fan, Kehan Liu, Yongping Xu, Zhanyou Chi","doi":"10.1002/jsfa.14079","DOIUrl":"https://doi.org/10.1002/jsfa.14079","url":null,"abstract":"<p><strong>Background: </strong>Solid-state fermentation is one of the most effective methods for the high-value utilization of agro-industrial by-products. Co-fermentation of wet distiller grains and agricultural waste is an effective way to mitigate the feed shortage caused by corn consumption for bioethanol. It is still challenging to convert wet distiller grains and wheat bran to easily accessible carbon sources and adjust the balanced proportion of amino acids together by fermentation.</p><p><strong>Results: </strong>Fermentation time, strain ratio, and the addition of ammonium sulfate have been verified to be the important factors influencing the symbiosis of Trichoderma reesei (T. reesei) and Candida utilis (C. utilis) in a mixed system of wet distiller grains and wheat bran. The optimum conditions were fermentation for 8 days, 2:1 (T. reesei: C. utilis) strain ratio, and addition of 4% ammonium sulfate. After fermentation, the cellulose degradation proportion reached 39.1%, and the hemicellulose degradation proportion was 13.1%. The protein content improved by 29.6%. The lysine content increased by 126%, reaching 11.3 g·kg^-1. The threonine content increased from 6.10 to 10.3 g·kg^-1. The phytate content was decreased to 3.97 g·kg^-1. The in vitro digestibility of dry matter and protein increased to 62.8% and 76.1%, respectively.</p><p><strong>Conclusions: </strong>These results indicated the feasibility of improving the feeding value of wet distiller grains and wheat bran by the symbiosis of T. reesei and C. utilis. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846958","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":"Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation).","authors":"Huei-Rong Guo, Cheng-Di Dong, Anil Kumar Patel, Vishal Sharma, Reeta Rani Singhania, Mei-Ling Tsai","doi":"10.1002/jsfa.14082","DOIUrl":"https://doi.org/10.1002/jsfa.14082","url":null,"abstract":"<p><strong>Background: </strong>In recent years, consumer preference for symbiotics containing live bacteria has surged, driven by the acknowledged health benefits. Wheat residue from beer brewing, rich in dietary fiber, remains an unexplored prebiotic raw material for developing vegan probiotic powdered products. Concerns about ambient conditions, dehydration and drying affecting bacterial cell viability prompt the investigation of protective agents (maltodextrin, l-arabinose, casein, whey protein, skimmed milk) and fluidized bed granulation microencapsulation for enhancing the survival rate of Lactiplantibacillus plantarum NKUST 817.</p><p><strong>Results: </strong>The results of the study show that wheat residue, when utilized as the carrier with 10% indigestible dextrin FB06, served as the optimal protective agent. Optimal air inlet temperature (45, 55 and 65 °C) for fluidized bed granulation was investigated along with cell survival rate and probiotic powder characteristics such as moisture, water activity, hygroscopicity, solubility, bulk density and flowability. Bacteria without protective agents showed a survival rate of only 82.63-86.96%. However, the addition of 10% indigestible dextrin FB06 significantly increased in the survival rate of bacteria (granulated at 45-65 °C) to 93.52-95.18%. The microencapsulated bacteria powder exhibited low moisture (2.38-4.36%) and water activity (0.06-0.22). Powder fluidity, indicated by Carr's index (10.87-13.62) and the Hausner ratio (1.13-1.16%), demonstrated good flowability. Furthermore, the powder remained stable for 45 days, with a viable bacteria count of 7.29 log colony-forming units g^-1 and a survival rate of 88.69%.</p><p><strong>Conclusion: </strong>This study pioneers vegan probiotic product development at the same time as addressing processing challenges to optimize strain resilience. This research stablishes wheat residue as a suitable candidate for a probiotics carrier. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142829222","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":"How does fertilizer management strategy in soilless blueberry cultivation change the phytochemical profile and phenoloxidases activity during fruit ripening?","authors":"Milivojević Jasminka, Maksimović Vuk, Radivojević Dragan, Spasojević Slavica, Jelena Dragišić Maksimović","doi":"10.1002/jsfa.14072","DOIUrl":"https://doi.org/10.1002/jsfa.14072","url":null,"abstract":"<p><strong>Background: </strong>Highbush blueberry fruits have attracted a lot of attention from consumers due to their exquisite taste and considerable quantities of bioactive compounds. This premium-class foodstuff also contains antioxidant enzymes (phenoloxidases) implicated in the degradation of polyphenols that lead to discoloration and loss of antioxidant activity during fruit ripening. Despite substantial progress in research focused on fruit quality, unanswered questions remain about the effect of fertilizer strategy in soilless blueberry cultivation on the phytochemical content and phenoloxidases activities. Therefore, this study aimed to compare the individual effect of mineral fertilizers (Min treatment) and combined application of organic and mineral fertilizers (Org-Min treatment) the content of targeted primary and secondary metabolites, as well as phenoloxidases activities of blueberry cultivar 'Bluecrop' grown in pots.</p><p><strong>Results: </strong>The sugar content and sweetness index were not affected by the fertilizer treatment, while the predominant organic acids content (citrate and malate) increased significantly by the Org-Min treatment in both years studied. The Org-Min treatment also stimulated the synthesis of phenolic acids, primarily chlorogenic and p-coumaric acid, while the Min treatment contributed to significant increase in polyphenol oxidase (PPO) activity in both years of the study.</p><p><strong>Conclusion: </strong>The Org-Min treatment in annual amounts of 72 kg ha^-1 nitrogen, 48 kg ha^-1 phosphorus, and 68 kg ha^-1 potassium had the most pronounced positive effect on the content of phenolic bioactives, which indicates that a partial replacement of mineral by organic fertilizers can be recommended in soilless cultivation of blueberries. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818356","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":"Oil-type modulation of the interfacial adsorption behavior of flavonoid-modified walnut protein hydrolysates to improve the storage stability of high internal phase Pickering emulsions.","authors":"Shengbin Zeng, Ziyin Yang, Jiayao Tang, Junfeng Lv, Bei Jin","doi":"10.1002/jsfa.14081","DOIUrl":"https://doi.org/10.1002/jsfa.14081","url":null,"abstract":"<p><strong>Background: </strong>Currently, protein-polyphenol complexes have garnered increasing attention as surface-active substances in high internal phase Pickering emulsions (HIPPEs). However, the effects of the oil type and flavonoid structure on the HIPPE-stabilizing ability of protein-polyphenol complexes remain unclear. Notably, very few studies have investigated the impacts and mechanisms of different oils (olive, flaxseed, and coconut oils) and the effects of the addition of flavonoids (catechin and quercetin) on the interfacial behavior of walnut protein hydrolysates (WPHs) and the co-oxidation of protein-lipid in the resulting emulsion during storage.</p><p><strong>Results: </strong>Incorporating flavonoids was found to reduce the particle size and enhance WPH emulsification efficiency. Compared with catechin, quercetin demonstrated a greater affinity for adsorption at the oil-water interface, thereby improving the interfacial adsorption properties of WPHs across all the oil phases, although the oil type influenced the concentration of flavonoids at the interface. Excessive WPH-quercetin complex nanoparticles can form a dense multilayer at the interface and compactly pack oil droplets, endowing HIPPEs with higher viscoelasticity, greater storage stability, and stronger protection against lipid and protein oxidation than other WPH-based HIPPEs do, especially in cases of olive oil-HIPPEs.</p><p><strong>Conclusions: </strong>Our results demonstrated that the interfacial structure of WPH-flavonoid complexes play a major role in the emulsion stabilization efficiency, followed by the type of oil. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818485","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":"Microencapsulation of Chenpi extract with soy oligopeptides: enhanced retention of flavor compounds and improved bioaccessibility of polyphenolics.","authors":"Wang Tingyu, Shen Fei, Liu Ying, Zhen Siqin, Zhao Jiawei, Wu Zhenqiang","doi":"10.1002/jsfa.14075","DOIUrl":"https://doi.org/10.1002/jsfa.14075","url":null,"abstract":"<p><strong>Background: </strong>Chenpi extract (CPE) is rich in polyphenols, flavonoids, and volatile flavor compounds, and possesses numerous healthy biological effects. However, the low stability and bioaccessibility of CPE significantly limits its application in food development.</p><p><strong>Results: </strong>In this study, CPE microcapsules were prepared using soybean oligopeptide (SOP), maltodextrin (MD), soybean protein isolate (SPI), and citrus insoluble dietary fiber (CIDF) as the encapsulants. The successful encapsulation and thermal stability of the CPE microcapsules were confirmed through structural, interaction characterization, and thermal analyses. Soybean oligopeptide encapsulated 97.89% of the total flavonoids and 95.97% of the total polyphenols in CPE, which was significantly higher than the other three materials (MD, SPI, and CIDF). Soybean oligopeptide also showed good retention capacity for volatile flavor compounds in CPE, especially d-limonene (47.67%), γ-terpinene (49.65%), n-octanal (57.38%), and β-Myrcene (44.65%). The in vitro digestion results showed that the CPE loaded by SOP was more stable during simulated digestion compared with the CPE loaded by the other three materials. The bioaccessibility of total flavonoids and total polyphenols in CP-SOP was 96.64% and 88.95%, respectively.</p><p><strong>Conclusion: </strong>Overall, these results highlight that SOP is a better carrier for CPE microcapsules, and the distinct characteristics of SOP could significantly improve the quality of Chenpi-related functional food. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142818335","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}