Preventive Nutrition and Food Science最新文献

{"title":"Antioxidative Action of Alpha-Linolenic Acid during Its Gastroprotective Effect in an Indomethacin-Induced Gastric Injury Model.","authors":"Cristina Salinas-Nolasco, Elizabeth Pérez-Hernández, Secilia Garza, Hui Gyu Park, J Thomas Brenna, Gilberto Castañeda-Hernández, César A S Reyes-López, Nury Pérez-Hernández, Aracely Evangelina Chávez-Piña","doi":"10.3746/pnf.2025.30.2.132","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.132","url":null,"abstract":"<p><p>Polyunsaturated fatty acids (PUFAs) are known to have beneficial effects. In particular, the consumption of omega-3 PUFAs has recently increased because of their effects on human health. Previous studies have investigated the activity of alpha-linolenic acid (ALA; C:18 omega-3) in metabolism and inflammation models. In a murine model of colitis, treatment with ALA effectively reduced inflammation. Previously, our research group identified the protective action of docosahexaenoic acid against gastric damage caused by nonsteroidal anti-inflammatory drugs. The present study aimed to examine the impact of ALA in an indomethacin-induced gastric injury model and to determine its antioxidant activity in gastric tissue. Female Wistar rats were administered ALA over 10 days (20 mg/kg, orally). Two hours after the final ALA administration, the rats were given indomethacin (30 mg/kg, orally) to induce gastric injury. After 3 h, the rats were euthanized, and each stomach lesion was measured to determine the total damage. Stomach tissue samples were collected for the analysis of various antioxidant indicators. The results show ALA's gastroprotective effect following 10-day administration. ALA treatment significantly reduced gastric reactive oxygen species and malondialdehyde levels in the indomethacin-induced injury group. Moreover, ALA treatment decreased the levels of nitric oxide, myeloperoxidase, leukotriene B₄, and increased glutathione following indomethacin administration. These results suggest that the gastroprotective effects of ALA are likely attributed to its role in the antioxidant pathway in indomethacin-induced gastric injury.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"132-140"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061533/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143990325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Characteristics of Yogurt Fortified with <i>Citrus sinensis</i> L. Osbeck Powder.","authors":"Yerin Shim, Minji Cho, Misook Kim","doi":"10.3746/pnf.2025.30.2.196","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.196","url":null,"abstract":"<p><p>In this study, functional yogurt enriched with <i>Citrus sinensis</i> L. Osbeck (CS) powder was prepared, and its fermentation characteristics, antioxidant activity, and inhibition properties against enzymes related to diabetes and obesity treatments, namely α-amylase, α-glucosidase, and lipase, were investigated. The yogurt was prepared by adding 1%, 3%, and 5% CS powder to skim milk, followed by sterilization and fermentation with a mixed starter culture for 6 h at 39°C. After fermentation, the yogurt had viable cell counts between 8.05 and 8.21 log colony-forming units/mL and a pH reduction to 4.54－4.63. The total anthocyanin content increased with increasing concentrations of CS powder. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power values also improved, with the highest antioxidant activity observed in the yogurt prepared with 5% CS powder. With regard to enzyme activity inhibition, CS addition significantly increased the α-glucosidase inhibitory activity, whereas the α-amylase inhibitory activity remained unchanged. These findings suggest that yogurt fortified with CS powder exhibits improved antioxidant activity and selective α-glucosidase inhibition, making it a promising candidate for the preparation of functional fermented beverages.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"196-206"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061534/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144009622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Optimization of Sodium Tripolyphosphate Treatment Conditions on the Weight of Giant Freshwater Prawns (<i>Macrobrachium rosenbergii</i>) during Frozen Processing.","authors":"Thuy Cao Xuan, Anh Le Thi Hong","doi":"10.3746/pnf.2025.30.2.177","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.177","url":null,"abstract":"<p><p>During the frozen processing of giant freshwater prawns (<i>Macrobrachium rosenbergii</i>), the average weight loss after thawing is high. Overcoming this problem will be an economic benefit and has a significant implication for its large-scale production for seafood producers and traders. Sodium tripolyphosphate (STPP) is a common additive and is irreplaceable for retaining water in seafood products. Identifying optimal STPP treatment conditions for frozen <i>M. rosenbergii</i> to minimize weight loss is important to the seafood processing industry. In this study, we examined the effect of STPP on the weight of frozen <i>M. rosenbergii</i>. STPP treatment included the following factors: (1) time (min), (2) temperature (°C), and (3) concentration (%). The factors were optimized by response surface methodology using a centered second-order rotation model (central composite design) to gain the lowest weight loss rate of <i>M. rosenbergii</i> during frozen processing. The results indicated that with an STPP concentration of 3.56%, a temperature of 15.8°C, and a time of 54 min, the lowest weight loss of <i>M. rosenbergii</i> was 6.4%. The chemical composition of STPP-treated giant freshwater prawns after thawing were as follows: water content 82.3%, NH₃ content 6.3%, and total nitrogen 3.8% (the composition of the original raw materials were 77.7%, 6.7%, and 4.9%, respectively).</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"177-185"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061541/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144042000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Yogurt Enriched with Konjac Glucomannan and Inulin on Insulin Sensitivity, Glycemic Control, Lipid Profiles, Anthropometric Measures and Oxidative Stress in Type 2 Diabetes Mellitus: A Randomized Controlled Trial.","authors":"Mohammad Jafar Dehzad, Ali Raja, Zahra Moghdani, Zahra Sohrabi, Mohammad Fararooei, Mandana Famouri, Moein Askarpour, Siavash Babajafari","doi":"10.3746/pnf.2025.30.2.120","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.120","url":null,"abstract":"<p><p>Type 2 diabetes mellitus (T2DM) is a prevalent metabolic disorder that requires effective dietary strategies for management. In this randomized, double-blind, placebo-controlled clinical trial, the effects of low-fat yogurt enriched with konjac glucomannan (KGM) and inulin on glycemic control, lipid profiles, anthropometric indices, and oxidative stress were investigated in patients with T2DM. Eighty participants were randomly assigned to consume either 150 g of yogurt enriched with 1.5 g of KGM and 1.5 g of inulin (n=40) or plain low-fat yogurt (n=40) daily for 8 weeks. The primary outcomes were fasting blood glucose and fasting insulin levels, insulin sensitivity indices [homeostasis model assessment for insulin resistance (HOMA-IR) and quantitative insulin sensitivity check index (QUICKI)], and glycated hemoglobin. Secondary outcomes included lipid profile [total cholesterol (TC), low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, and triglyceride (TG)], anthropometric indices (weight, body mass index, fat mass, skeletal muscle, and waist circumference), and oxidative stress markers. Compared to control group, the intervention significantly improved fasting insulin levels (-1.85 µIU/mL, <i>P</i>=0.042), HOMA-IR (-0.89, <i>P</i>=0.029), and QUICKI (0.11, <i>P</i>=0.032). Lipid profile analysis revealed reductions in TC (-18.51 mg/dL, <i>P</i>=0.049) and TG levels (-15.0 mg/dL, <i>P</i>=0.041). These findings suggest that daily consumption of yogurt fortified with KGM and inulin significantly enhances insulin sensitivity and lipid profiles in patients with T2DM over an 8-week period. This dietary intervention shows promise as a complementary strategy for T2DM management. Further studies are needed to assess the long-term outcomes, optimize doses, and elucidate the underlying mechanisms of this intervention.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"120-131"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061536/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143992690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Edible Film Based on Rambutan Seed (<i>Nephelium lappaceum</i>) Starch: An Alternative Biodegradable Food Packaging.","authors":"Sitti Rahmawati, Yassaroh Yassaroh, Alda Alda, Afadil Afadil, Baharuddin Hamzah, Paulus Hengky Abram","doi":"10.3746/pnf.2025.30.2.186","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.186","url":null,"abstract":"<p><p>This study evaluated the quality and characteristics of edible films derived from rambutan seed (<i>Nephelium lappaceum</i>) starch (3% and 4%) using glycerol and sorbitol as plasticizers at concentrations of 1.0%, 1.5%, and 2.0% (w/v). The optimal formulation was produced using 4% starch combined with 1% (w/v) glycerol and 1% (w/v) sorbitol, exhibiting favorable properties, including thicknesses of 0.24 and 0.22 mm, tensile strengths of 6.90×10^-3 and 12.06×10^-3 N/mm², elongations of 38.97% and 4.44%, elasticities of 1.770×10^-3 and 6.98×10^-3 kgf/mm², and water absorption rates of 33.3% and 50.0%. Fourier transform infrared spectroscopy analysis confirmed that the film formation involved physical blending without the formation of new functional groups. Scanning electron microscopy revealed that sorbitol provided better compatibility with rambutan seed starch than glycerol. The results of biodegradability tests demonstrated complete degradation of the edible films within seven days, underscoring their environmental sustainability. Rambutan seed starch can be a promising precursor for the development of low-cost and eco-friendly film for packaging applications.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"186-195"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061537/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144050794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Locally Formulated Complementary Foods on Anthropometric Parameters and Micronutrient Status in Children (6-23 Months) in Enugu State, Nigeria: A Randomized Controlled Trial.","authors":"Ngozi Mercy Nnam, Peace Nwanneka Ani, Ngozi Elizabeth Chukwuemeka","doi":"10.3746/pnf.2025.30.2.110","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.110","url":null,"abstract":"<p><p>Malnutrition remains a significant challenge in low- and middle-income countries, contributing to stunting, wasting, and micronutrient deficiencies. This study investigated the effect of locally formulated complementary foods on anthropometric parameters and micronutrient status in children aged 6 to 23 months. A randomized controlled trial involving 40 infants explored the effects of experimental diets, including Maize-Soybean, Maize-Soybean-Termite flour, Maize-Soybean-Fishbone powder, and Maize-Soybean-Termite-Fishbone-Pawpaw-Pumpkin (MaSoTFPP), and a control diet on children over a period of 90 days. Anthropometric measurements of weight, height, and mid-upper arm circumference (MUAC) as well as biochemical analyses of blood samples were carried out. Dietary intake was monitored over the 90-day feeding trial period. The data obtained were analyzed using Statistical Product for Service Solution, version 23. Significance was set at <i>P</i><0.05. The findings revealed significant improvements in the anthropometric parameters, particularly in the MaSoTFPP group, which exhibited the largest percentage increase in height and MUAC. The children fed with the experimental diets demonstrated enhanced serum hemoglobin, iron, and zinc levels, which increased most significantly in the MaSoTFPP group (by 308%, 264%, and 58%, respectively). The study underscores the potential of incorporating locally available food crops in community-based management of acute malnutrition and supports the World Health Organization's recognition of fortified staple foods in improving child growth and development.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"110-119"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061542/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143994888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production.","authors":"Suminya Teeta, Mali Sarobol, Yanisa Poratso","doi":"10.3746/pnf.2025.30.2.165","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.165","url":null,"abstract":"<p><p>This study aimed to examine the effects of the substitution of wheat flour with rambutan seed flour (RSF) on the physical, textural, and nutritional properties of cookies. In the experiments, 0% (control), 10%, 15%, 20%, 25%, and 30% of the wheat flour was substituted with RSF. The findings indicated that the lightness (L*) and yellowness/blueness (b*) values reduced (from 64.50±1.64 to 53.28±2.35 and from 42.31±0.44 to 37.70±0.90, respectively) as the percentage of RSF increased. The redness/greenness (a*) value increased slightly from 15.08±0.91 to 16.50±0.89. The moisture content rose from 4.94% in the control sample to 7.99% in the sample where 30% of the wheat flour had been substituted with RSF, and the spread ratio decreased significantly, reaching its lowest (4.28±0.74) in the 30% substitution condition. The textural analysis revealed that the fracturability and hardness increased by 15% to 25%, while at 10% substitution with RSF, they were not different from control formula cookies. At 30% substitution, both the fracturability value and hardness decreased to 19.48±2.30 and 28.67±1.57 N, respectively, due to fiber-induced disruptions in the dough matrix. Nutritionally, the protein content increased significantly from 7.59% in the control to 14.73% at 30% substitution with RSF, while the fat content also increased with increasing RSF proportion, although the fat content did not vary (<i>P</i><0.05) between the 20% and 30% RSF substitutions. The recommended substitution quantity of RSF is therefore 15% to 25%, which optimally balances the nutritional value with acceptable physical and textural properties. This work highlights the potential of using RSF, an upcycled agricultural by-product, in the development of sustainable food alternatives. This research adds to the existing understanding of biophysical interactions in the development of functional foods.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"165-176"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061540/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144009096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Systematic Review of the Effects of Probiotics and Synbiotics on Infection Incidence after Liver Transplant Surgery.","authors":"Barbod Alhouei, Ghazaleh Eslamian, Mahshad Mohtadi","doi":"10.3746/pnf.2025.30.2.101","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.101","url":null,"abstract":"<p><p>Among organ transplant operations, liver transplantation (LTX) has one of the highest risks of postoperative infection. This study aimed to systematically review the current evidence on the use of probiotics and synbiotics in reducing the incidence of postoperative infections in liver transplant recipients. A systematic search was performed to identify studies that investigated the role of probiotics and synbiotics in reducing postoperative infection rates in liver transplant recipients. Eight studies that qualified were included in the review. The results showed that probiotics and synbiotics effectively reduced the overall infection rates in liver transplant patients compared with the placebo or control groups. This positive effect might be attributed to improved intestinal barrier function, gut microbiota restoration, and decreased inflammation. Furthermore, probiotic treatment was associated with shorter durations of antibiotic use and hospital stays. The use of probiotics and synbiotics after LTX holds promise in decreasing postoperative infections and providing substantial advantages for patients. Probiotics have been shown to boost the levels of beneficial bacterial, decrease inflammation, fortify the intestinal barrier, lessen oxidative stress, and improve the generation of anti-inflammatory short-chain fatty acids. However, more extensive research is needed to identify the most effective probiotic strains and evaluate their effectiveness in this specific patient demographic.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"101-109"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061535/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144030598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Citric Acid Concentration and Hydrolysis Time on Gembili (<i>Dioscorea esculenta</i>) Starch from Indonesia.","authors":"Andriana Puspitasari, Yudi Pranoto, Priyanto Triwitono, Dwi Larasatie Nur Fibri","doi":"10.3746/pnf.2025.30.2.152","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.152","url":null,"abstract":"<p><p>In this study, we investigated the effects of various citric acid concentrations and hydrolysis times on the physical and chemical characteristics of gembili (<i>Dioscorea esculenta</i>) starch. The gembili starch was hydrolyzed using citric acid at concentrations of 0.1, 0.2, and 0.3 M for 6, 12, 18, and 24 h. The recovery yield was between 90.67% and 96.03%, with the highest amylose and resistant starch, following starch hydrolysis, at a citric acid concentration of 0.1 M and hydrolysis time of 12 h (C1-12). Starch hydrolysis using 0.1 M citric acid increased the oil holding capacity, while the water holding capacity remained the same for all treatments. During hydrolysis at concentrations of 0.2 and 0.3 M, solubility increased, whereas swelling power decreased. The L* value and whiteness index increased at citric acid concentrations of 0.2 and 0.3 M, respectively. The starch exhibited type-A diffraction patterns and polygonal morphology in all treatments. Pasting properties analysis indicated no significant differences with the same citric acid concentrations, except for pasting temperature observations with the value between 77.65°C to 80.95°C. Thermal properties analysis revealed that the onset temperature value was significantly different in the native and citric acid-hydrolyzed starches. Particle size distribution analysis indicated a wider range of particle sizes at increasing concentrations of citric acid. Fourier transform infrared spectroscopy analysis indicated a lack of new peaks after the modifications. The results of this study provide information on the effects of acid hydrolysis on the functional properties and health benefits of gembili starch.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"152-164"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061539/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143978333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retraction Note: Cirsimaritin Alleviates Dextran Sodium Sulfate-Induced Acute Colitis in Experimental Animals: A Therapeutic Approach for Inflammatory Bowel Disease.","authors":"Abdelrahim Alqudah, Esam Qnais, Omar Gammoh, Yousra Bseiso, Mohammed Wedyan, Mohammad Alqudah, Taher Hatahet","doi":"10.3746/pnf.2025.30.2.207","DOIUrl":"https://doi.org/10.3746/pnf.2025.30.2.207","url":null,"abstract":"<p><p>[This retracts the article on p. 31 in vol. 29, PMID: 38576881.].</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"30 2","pages":"207"},"PeriodicalIF":1.6,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12061532/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144034268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}