NPJ Science of Food最新文献

{"title":"An analysis of emerging food safety and fraud risks of novel insect proteins within complex supply chains","authors":"A. Traynor, D. Thorburn Burns, D. Wu, N. Karoonuthaisiri, A. Petchkongkaew, C. T. Elliott","doi":"10.1038/s41538-023-00241-y","DOIUrl":"10.1038/s41538-023-00241-y","url":null,"abstract":"Food consumption play a crucial role in human life, yet conventional food production and consumption patterns can be detrimental to the environment. Thus, research and development has been directed towards alternative proteins, with edible insects being promising sources. Edible insects have been recognised for their sustainable benefits providing protein, with less emission of greenhouse gas, land and water usage compared to sources, such as beef, chicken, and dairy products. Among the over 2000 known edible insect species, only four, namely yellow mealworm (Tenebrio molitor), migratory locust/grasshopper (Locusta migratoria), grain mould beetle, also known as lesser mealworm which is a larval form of Alphitobius diaperinus (from the family of Tenebrionidae of darkling beetles) and house cricket (Acheta domesticus), are currently authorised in specific products through specific producers in the EU. The expansion of such foods into Western diets face challenges such as consumer barriers, gaps in microbiological and chemical safety hazard data during production and processing, and the potential for fraudulent supply chain activity. The main aim of this study was to map the supply chain, through interviews with personnel along the supply chain, coupled with searches for relevant publications and governmental documents. Thus, the main potential points of food safety and fraud along the edible insect supply chain were identified. Feed substrate was identified as the main area of concern regarding microbiological and chemical food safety and novel processing techniques were forecast to be of most concern for future fraudulent activity. Despite the on-going authorisation of insect species in many countries there are substantial food safety and authenticity information gaps in this industry that need to be addressed before edible insects can be viewed as a safe and sustainable protein sources by Western consumers.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.4,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00241-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139504649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging challenges and opportunities in innovating food science technology and engineering education","authors":"I. S. Saguy, C. L. M. Silva, E. Cohen","doi":"10.1038/s41538-023-00243-w","DOIUrl":"10.1038/s41538-023-00243-w","url":null,"abstract":"Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing the status of FST&E higher education, identifying challenges and opportunities, and furnishing recommendations. Seven topics affecting the future of the FST&E curricula were evaluated by the panel as ‘High’ to ‘Very high’, namely: ‘Critical thinking’, followed by ‘Problem-solving projects’, ‘Teamwork/collaboration’, ‘Innovation/Open innovation’ and ‘Multidisciplinary’. The importance of academic partnership/collaboration with the Food Industry and Nutrition Sciences was demonstrated. Significant positive roles of the food industry in collaboration and partnerships were found. Other essential food industry attributes were related to internships, education, strategy, and vision. Collaboration between FST&E and nutrition sciences indicated the high standing of this direction. The need to integrate or converge nutrition sciences and FST&E is emphasized, especially with the growing consumer awareness of health and wellness. The study provides insights into new education and learning opportunities and new topics for future curricula.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.4,"publicationDate":"2024-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00243-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139432800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential use of supercritical carbon dioxide in sugarcane juice processing","authors":"Fernanda Cristina Pimenta, Talita Cristiane Krice Moraes, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus","doi":"10.1038/s41538-023-00242-x","DOIUrl":"10.1038/s41538-023-00242-x","url":null,"abstract":"Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated the combined effect of SC-CO2 and mild temperatures, primarily aiming for the reduction of endogenous microorganisms and enzymes in sugarcane juice (pH~5.5). Pressures (P) ranging from 74 to 351 bar, temperatures (T) between 33 and 67 °C, and holding times (t) between 20 and 70 min were tested in a central composite rotational design. Seventeen trials were performed, comprising three replicates at the central points. Counts of aerobic mesophiles, molds and yeasts, lactic acid bacteria and coliforms at 45 °C, determination of polyphenol oxidase (PPO) and peroxidase (POD) activities, and measurement of color parameters in freshly extracted and processed juice’s samples were carried out. The pH of fresh and processed juice varied between 4.6 and 6.0, and between 4.6 and 6.3, respectively. The number of decimal reductions achieved in mesophiles, molds and yeasts, lactic acid bacteria and coliforms varied between 0.1 and 3.9, 2.1 and 4.1, 0.0 and 2.1, and 0.3 to 2.5, respectively. The percentages of PPO reduction ranged from 3.51% to 64.18%. Regarding the POD, reductions between 0.27% and 41.42% were obtained. Color variations between fresh and processed samples varied between 2.0 and 12.3. As for mesophiles, molds and yeasts reduction, and soluble solids variation, none of the variables or their interactions were significant. In terms of polyphenol oxidase (PPO) reduction, only t was significant; however, T, t, and the interaction between them significantly affected the peroxidase (POD) reduction. In regards to pH variation, P, and the interaction between T and t were significant. P, T, t, and the interaction between T and t played a significant effect on color. The combination of mild temperatures and SC-CO2 can be potentially used for cane juice preservation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.4,"publicationDate":"2024-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00242-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139435314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study","authors":"Alberto Valdés, José David Sánchez-Martínez, Rocío Gallego, Elena Ibáñez, Miguel Herrero, Alejandro Cifuentes","doi":"10.1038/s41538-023-00246-7","DOIUrl":"10.1038/s41538-023-00246-7","url":null,"abstract":"In this study, an exhaustive chemical characterization of a Dunaliella salina (DS) microalga extract obtained using supercritical fluids has been performed, and its neuroprotective capacity has been evaluated in vivo using an Alzheimer’s disease (AD) transgenic model of Caenorhabditis elegans (strain CL4176). More than 350 compounds were annotated in the studied DS extract, with triacylglycerols, free fatty acids (FAs), carotenoids, apocarotenoids and glycerol being the most abundant. DS extract significantly protects C. elegans in a dose-dependent manner against Aβ-peptide paralysis toxicity, after 32 h, 53% of treated worms at 50 µg/mL were not paralyzed. This concentration was selected to further evaluate the transcriptomics and metabolomics changes after 26 h by using advanced analytical methodologies. The RNA-Seq data showed an alteration of 150 genes, mainly related to the stress and detoxification responses, and the retinol and lipid metabolism. The comprehensive metabolomics and lipidomics analyses allowed the identification of 793 intracellular metabolites, of which 69 were significantly altered compared to non-treated control animals. Among them, different unsaturated FAs, lysophosphatidylethanolamines, nucleosides, dipeptides and modified amino acids that have been previously reported as beneficial during AD progression, were assigned. These compounds could explain the neuroprotective capacity observed, thus, providing with new evidences of the protection mechanisms of this promising extract.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-15"},"PeriodicalIF":6.4,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00246-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139406999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New colours for old in the blue-cheese fungus Penicillium roqueforti","authors":"Matthew M. Cleere, Michaela Novodvorska, Elena Geib, Jack Whittaker, Heather Dalton, Nadhira Salih, Sarah Hewitt, Matthew Kokolski, Matthias Brock, Paul S. Dyer","doi":"10.1038/s41538-023-00244-9","DOIUrl":"10.1038/s41538-023-00244-9","url":null,"abstract":"Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene deletions, and heterologous gene expression we discovered that pigment formation was due to a DHN-melanin biosynthesis pathway. Systematic deletion of pathway genes altered the arising spore colour, yielding white to yellow-green to red-pink-brown phenotypes, demonstrating the potential to generate new coloured strains. There was no consistent impact on mycophenolic acid production as a result of pathway interruption although levels of roquefortine C were altered in some deletants. Importantly, levels of methyl-ketones associated with blue-cheese flavour were not impacted. UV-induced colour mutants, allowed in food production, were then generated. A range of colours were obtained and certain phenotypes were successfully mapped to pathway gene mutations. Selected colour mutants were subsequently used in cheese production and generated expected new colourations with no elevated mycotoxins, offering the exciting prospect of use in future cheese manufacture.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.4,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00244-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139379333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sweet taste receptors play roles in artificial sweetener-induced enhanced urine output in mice","authors":"Shuangfeng Cai, Ningning Xie, Ling Zheng, Quan Li, Siyu Zhang, Qinghua Huang, Wei Luo, Mei Wu, Yidan Wang, Yilun Du, Shao-ping Deng, Lei Cai","doi":"10.1038/s41538-023-00236-9","DOIUrl":"10.1038/s41538-023-00236-9","url":null,"abstract":"Sweet taste receptors found in oral and extra oral tissues play important roles in the regulation of many physiological functions. Studies have shown that urine volume increases during the lifetime exposure to artificial sweeteners. However, the detailed molecular mechanism and the general effects of different artificial sweeteners exposure on urine volume remain unclear. In this study, we investigated the relationship between urinary excretion and the sweet taste receptor expression in mice after three artificial sweeteners exposure in a higher or lower concentration via animal behavioral studies, western blotting, and real-time quantitative PCR experiment in rodent model. Our results showed that high dose of acesulfame potassium and saccharin can significantly enhance the urine output and there was a positive correlation between K+ and urination volume. The acesulfame potassium administration assay of T1R3 knockout mice showed that artificial sweeteners may affect the urine output directly through the sweet taste signaling pathway. The expression of T1R3 encoding gene can be up-regulated specifically in bladder but not in kidney or other organs we tested. Through our study, the sweet taste receptors, distributing in many tissues as bladder, were indicated to function in the enhanced urine output. Different effects of long-term exposure to the three artificial sweeteners were shown and acesulfame potassium increased urine output even at a very low concentration.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-7"},"PeriodicalIF":6.4,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00236-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139106449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Positive and negative aspects of bacteriophages and their immense role in the food chain","authors":"Soniya Ashok Ranveer, Vaishali Dasriya, Md Faruque Ahmad, Harmeet Singh Dhillon, Mrinal Samtiya, Eman Shama, Taruna Anand, Tejpal Dhewa, Vishu Chaudhary, Priya Chaudhary, Pradip Behare, Chand Ram, Dharun Vijay Puniya, Gulab D. Khedkar, António Raposo, Heesup Han, Anil Kumar Puniya","doi":"10.1038/s41538-023-00245-8","DOIUrl":"10.1038/s41538-023-00245-8","url":null,"abstract":"Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that caused fermentation failures with cheese-making and other industrial processes, which lead to economic losses, but phages are now increasingly being observed as being promising antimicrobials that can fight against spoilage and pathogenic bacteria. Pathogen-free meals that fulfil industry requirements without synthetic additives are always in demand in the food sector. This study introduces the readers to the history, sources, and biology of bacteriophages, which include their host ranges, absorption mechanisms, lytic profiles, lysogenic profiles, and the influence of external factors on the growth of phages. Phages and their derivatives have emerged as antimicrobial agents, biodetectors, and biofilm controllers, which have been comprehensively discussed in addition to their potential applications in the food and gastrointestinal tract, and they are a feasible and safe option for preventing, treating, and/or eradicating contaminants in various foods and food processing environments. Furthermore, phages and phage-derived lytic proteins can be considered potential antimicrobials in the traditional farm-to-fork context, which include phage-based mixtures and commercially available phage products. This paper concludes with some potential safety concerns that need to be addressed to enable bacteriophage use efficiently.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-13"},"PeriodicalIF":6.4,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00245-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139087820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sugar substitutes and taste enhancers need more science, sensitivity- and allergy-guided labeling","authors":"D. A. Steindler","doi":"10.1038/s41538-023-00240-z","DOIUrl":"10.1038/s41538-023-00240-z","url":null,"abstract":"There is new attention to food safety resulting from the second White House Conference on Hunger, Nutrition, and Health, as well as new advisories from the World Health Organization calling for more research on sugar substitutes because of possible cancer risks. Together they point to a need for rethinking how we study sugar substitutes and taste enhancers as potentially contributing to adverse health changes. In addition to the need for more research on sweeteners and taste enhancers, including the use of sensitive bioassays, and epidemiological and human clinical trial studies, there should be a call for better truth in labeling, especially including single names for such dietary elements that would afford easier recognition and potential avoidance by those with sensitivities and allergies.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-5"},"PeriodicalIF":6.4,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00240-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138585287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet","authors":"Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie I. Baum","doi":"10.1038/s41538-023-00237-8","DOIUrl":"10.1038/s41538-023-00237-8","url":null,"abstract":"Over the last decade, poor diets and limited access to nutritious foods have been critical drivers of micronutrient deficiency in human health. However, food fortification at an industrialized scale in developed countries has helped eliminate deficiency-related diseases. In developing countries, fortified foods and biofortified materials have been delivered to nutrient-deficient communities. While these strategies have produced significant and acclaimed results, reports from the Food and Agricultural Organization suggest that over a quarter of the world’s population suffers from micronutrient deficiency. This implies that there are still declines in micronutrients in food products at different nodes along the food value chain (FVC). Hence, this study sets out to track micronutrient leakages at specific nodes of the FVC using potato household storage, processing, and consumption in the United States as a case study. The experiment was laid out in a full factorial design with three storage conditions (cupboard at (17.5–22.4 °C, 32.7–48% RH), refrigerator at (–1.8 – 0.89 °C, 37.5–66.1% RH) and ideal condition at (7.2–11.1 °C, 85.0–92.4% RH)), two storage times (2 weeks (±3 days) and 5 weeks (±3 days)) and three household processing pathways (boiling in water, baking at 204 °C, and frying in vegetable oil at 149–204 °C). Additionally, we explored the dynamics of optimal household storage and processing pathways by placing a high, low, or equal priority on environmental sustainability or nutrient retention. The results show that storing potatoes for 5 weeks (±3 days) and processing through boiling (in water at 100 °C), baking (at 204 °C), and frying (in vegetable oil at 149–204 °C) are associated with 33.5%, 40.3% and 15.0% greater nutrient loss than a similar processing scenario after 2 weeks (±3 days) of storage. Additionally, storing and processing potatoes after 5 weeks (±3 days) results in approximately 2.2 ± 0.7 times more damage to human health, ecosystem safety, and resource availability than storing and processing potatoes after 2 weeks (±3 days), averaged between the different storage conditions. Storing and processing after 5 weeks (±3 days) results in approximately 53.6 ± 10.3 times more damage to human health, species disappearing per year, and USD loss than freshly purchased and processed potatoes. Perhaps the most significant finding from the study is that storing potatoes in cupboards and boiling (BL-CP pathway) is optimal for achieving a sustainable healthy diet, as it yields the optimal combination of nutrient retention and low environmental damage. Insights from the study could be translated to support consumer decision-making as they weigh the value of environmental sustainability against nutrition in the context of household potato storage and processing.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-18"},"PeriodicalIF":6.4,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-023-00237-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138593817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals?","authors":"William K. Hallman, William K. Hallman II, Eileen E. Hallman","doi":"10.1038/s41538-023-00234-x","DOIUrl":"10.1038/s41538-023-00234-x","url":null,"abstract":"To be sold in the United States, meat, poultry, and seafood products made from cultured cells must be labeled with a “common or usual name” to help consumers understand what they are purchasing. The terms “Cultured,” “Cultivated,” “Cell-Cultured,” “Cell-Cultivated,” “Cell-Based” and a control (without a common or usual name) were tested using an online experiment. Two regulatory criteria were assessed: that the term distinguishes the novel products from conventional products, and appropriately signals allergenicity. Three consumer acceptance criteria were assessed: that the term is seen as appropriate, does not disparage the novel or conventional products, nor elicit perceptions that the products are unsafe, unhealthy, or not nutritious. Each term was shown on packages of frozen Beef Filets, Beef Burgers, Chicken Breasts, Chicken Burgers, Atlantic Salmon Fillets, and Salmon Burgers. A representative sample of 4385 Americans (18 + ) were randomly assigned to view a single product with a single term or the control. Consumers’ ability to distinguish tested terms from conventional products differed by product category. “Cultured” and “Cultivated” failed to adequately differentiate the novel products from “Wild-Caught and Farm-Raised” salmon products. “Cultivated” failed to differentiate the novel Beef Filet product from “Grass-Fed” Beef Filets. “Cell-Cultured,” “Cell-Cultivated,” and “Cell-Based” each signaled that the products were different from conventional products across the proteins, and signaled allergenicity, meeting the two key regulatory criteria. They were not significantly different on most consumer perception measures. However, “Cell-Cultured” may have slightly better consumer acceptance across the novel beef, chicken, and salmon products, recommending its universal adoption.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-16"},"PeriodicalIF":6.4,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10700563/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138499024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}