Food Chemistry Molecular Sciences最新文献

{"title":"Effects of galactosyltransferase on EPS biosynthesis and freeze-drying resistance of Lactobacillus acidophilus NCFM","authors":"Lingyu Kong ,&nbsp;Yuze Huang ,&nbsp;Xiaoqun Zeng ,&nbsp;Congyan Ye ,&nbsp;Zhen Wu ,&nbsp;Yuxing Guo ,&nbsp;Daodong Pan","doi":"10.1016/j.fochms.2022.100145","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100145","url":null,"abstract":"<div><p>Galactosyltransferase (GalT) is an important enzyme in synthesizing exopolysaccharide (EPS), the major polymer of biofilms protecting cells from severe conditions. However, the contribution to, and regulatory mechanism of GalT, in stressor resistance are still unclear. Herein, we successfully overexpressed GalT in <em>Lactobacillus acidophilus</em> NCFM by genetic engineering. The GalT activity and freeze-drying survival rate of the recombinant strain were significantly enhanced. The EPS yield also increased by 17.8%, indicating a positive relationship between freeze-drying resistance and EPS. RNA-Seq revealed that GalT could regulate the flux of the membrane transport system, pivotal sugar-related metabolic pathways, and promote quorum sensing to facilitate EPS biosynthesis, which enhanced freeze-drying resistance. The findings concretely prove that the mechanism of GalT regulating EPS biosynthesis plays an important role in protecting lactic acid bacteria from freeze-drying stress.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100145"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000739/pdfft?md5=8b0d58bb8335ebe9070214408c2e4a4b&pid=1-s2.0-S2666566222000739-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590709","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":"Special issue: Proteomic approaches used in the identification of food proteins and peptides","authors":"Fidel Toldrá,&nbsp;Leticia Mora (Guest Editors)","doi":"10.1016/j.fochms.2022.100122","DOIUrl":"10.1016/j.fochms.2022.100122","url":null,"abstract":"","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100122"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/15/84/main.PMC9304604.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40643083","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":"Characterization of 2S albumin allergenic proteins for anaphylaxis in common buckwheat","authors":"Tomoyuki Katsube-Tanaka ,&nbsp;Fakhrul Islam Monshi","doi":"10.1016/j.fochms.2022.100127","DOIUrl":"10.1016/j.fochms.2022.100127","url":null,"abstract":"<div><p>2S albumin (2SA) is responsible for anaphylaxis following consumption of buckwheat in allergic individuals. To reduce allergen incidents, characterization of 2SA polypeptides is prerequisite, thus was analyzed in this study. Of the five 2S albumin genes (<em>g03, g11, g13, g14,</em> and <em>g28</em>), <em>g03</em> was seemingly non-functional. The g14 content was 3- and 40-fold higher than that of g11/g28 and g13, respectively. The g11/g28 were more processed to a ∼8 kDa band from a 16 kDa band than g14 in seeds, agreeing with that g11/g28 have high similarity with Fag e 8kD. Meanwhile, anti-g13 produced only a single ∼10 kDa band. Modification of g13 and domain exchange between g13 and g14 suggested that the hydrophobicity of the first domain and the nature of some amino acids in g13 contributed, at least in part, to the lower apparent molecular weight of g13 than expected. Thus, g13 might be an unexplored and noteworthy allergen.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100127"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/9b/78/main.PMC9363963.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40698500","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":"Development of the engineered “glanded plant and glandless seed” cotton","authors":"Wenhao Gao ,&nbsp;Xiefei Zhu ,&nbsp;Lingyun Ding ,&nbsp;Biyu Xu ,&nbsp;Yang Gao ,&nbsp;Yu Cheng ,&nbsp;Fan Dai ,&nbsp;Bingliang Liu ,&nbsp;Zhanfeng Si ,&nbsp;Lei Fang ,&nbsp;Xueying Guan ,&nbsp;Shuijin Zhu ,&nbsp;Tianzhen Zhang ,&nbsp;Yan Hu","doi":"10.1016/j.fochms.2022.100130","DOIUrl":"10.1016/j.fochms.2022.100130","url":null,"abstract":"<div><p>After fiber, cottonseed is the second most important by-product of cotton production. However, high concentrations of toxic free gossypol deposited in the glands of the cottonseed greatly hamper its effective usage as food or feed. Here, we developed a cotton line with edible cottonseed by specifically silencing the endogenous expression of <em>GoPGF</em> in the seeds, which led to a glandless phenotype with an ultra-low gossypol content in the seeds and nearly normal gossypol in other parts of the plants. This engineered cotton maintains normal resistance to insect pests, but the gossypol content in the seeds dropped by 98%, and thus, it can be consumed directly as food. The trait of a low gossypol content in the cottonseeds was stable and heritable, while the protein, oil content, and fiber yield or quality were nearly unchanged compared to the transgenic receptor W0. In addition, comparative transcriptome analysis showed that down-regulated genes in the ovules of the glandless cotton were enriched in terpenoid biosynthesis, indicating the underlying relationship between gland formation and gossypol biosynthesis. These results pave the way for the comprehensive utilization of cotton as a fiber, oil, and feed crop in the future.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100130"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/24/ae/main.PMC9386459.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40716765","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":"Inhibition kinetics, molecular docking, and stability studies of the effect of papain-generated peptides from palm kernel cake proteins on angiotensin-converting enzyme (ACE)","authors":"Mohammad Zarei ,&nbsp;Raheleh Ghanbari ,&nbsp;Najib Zainal ,&nbsp;Reza Ovissipour ,&nbsp;Nazamid Saari","doi":"10.1016/j.fochms.2022.100147","DOIUrl":"10.1016/j.fochms.2022.100147","url":null,"abstract":"<div><p>Three novel peptide sequences YGIKVGYAIP, GGIF, and GIFE from papain-generated protein hydrolysate of palm kernel cake proteins were used for stability study against ACE, ACE-inhibition kinetics, and molecular docking studies. Results showed that peptide YGIKVGYAIP was degraded, and its ACE-inhibitory activity decreased after 3 h pre-incubation with ACE, while peptides GGIF and GIFE were resistant. However, although the ACE-inhibitory activity of GIFE increased during this time, the ACE inhibitory activity of GGIF decreased after pre-incubation with ACE, indicating that peptide. YGIKVGYAIP and GGIF are substrate-type, whereas GIFE is a true-inhibitor type. Peptide YGIKVGYAIP showed the lowest K_i (0.054 mM) in the inhibition kinetics study compared to GGIF and GIFE, with K_i of 1.27 m M and 18 mM, respectively. In addition, YGIKVGYAIP revealed the lowest K_m and V_max and higher CE in different peptide concentrations, implying that the enzyme catalysis decreased, and peptides had some binding affinity to the enzyme in lower concentrations, which led to reduced catalytic ability. Furthermore, YGIKVGYAIP showed the lowest docking score of −14.733 and 21 interactions with tACE, while GGIF revealed the higher docking score of −8.006 with 15 interactions with tACE.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100147"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9789325/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10453823","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":"Pea and lentil 7S globulin crystal structures with comparative immunoglobulin epitope mapping","authors":"Kelly A. Robinson ,&nbsp;Antony D. St-Jacques ,&nbsp;Isabella D. Bakestani,&nbsp;Benjamin A.G. Beavington,&nbsp;Michele C. Loewen","doi":"10.1016/j.fochms.2022.100146","DOIUrl":"10.1016/j.fochms.2022.100146","url":null,"abstract":"<div><p>Legumes represent an affordable high protein, nutrient dense food source. However, the vast majority of legume crops contain proteins that are known allergens for susceptible individuals. These include proteins from the 7S globulin family, which comprise a vast majority of seed storage proteins. Here, the crystal structures of 7S globulins from <em>Pisum sativum</em> L. (pea) and <em>Lens culinaris</em> Medicus (lentil) are presented for the first time, including pea vicillin and convicilin, and lentil vicilin. All three structures maintain the expected 7S globulin fold, with trimeric quaternary structure and monomers comprised of β-barrel N- and C-modules. The potential impact of sequence differences on structure and packing in the different crystal space groups is noted, with potential relevance to packing upon seed deposition. Mapping on the obtained crystal structures highlights significant Ig epitope overlap between pea, lentil, peanut and soya bean and significant coverage of the entire seed storage protein, emphasizing the challenge in addressing food allergies. How recently developed biologicals might be refined to be more effective, or how these seed storage proteins might be modified <em>in planta</em> to be less immuno-reactive remain challenges for the future. With legumes representing an affordable, high protein, nutrient dense food source, this work will enable important research in the context of global food security and human health on an ongoing basis.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100146"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/57/b0/main.PMC9789324.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10453826","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":"Mistletoe infested Moringa oleifera and Terminalia catappa leaves supplemented diet enhances antioxidant and insulin-like peptide mRNA levels in Drosophila melanogaster","authors":"Olubukola H. Oyeniran ,&nbsp;Ganiyu Oboh ,&nbsp;Adedayo O. Ademiluyi ,&nbsp;Haruna I. Umar","doi":"10.1016/j.fochms.2022.100124","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100124","url":null,"abstract":"<div><p>Moringa and Almond are common plants of medicinal and economic value which are often infested with mistletoe. Host plants’ infestation could result in major differences in their phytoconstituents and biological activities. Thus, effects of mistletoe infestation on Moringa and Almond host plants supplemented diets on mRNA expression levels of <em>Drosophila</em> insulin-like peptide-2 (<em>Dilp2</em>), heat shock protein-70 (<em>Hsp70</em>) and superoxide dismutase (<em>Sod</em>) in diabetic-like flies were evaluated using quantitative real-time PCR system. Mistletoe infestation on host leaves caused significant upregulation of <em>Sod</em> and significant downregulation of <em>Hsp70</em> and <em>Dilp2</em> genes. Hence, we opined that infestation of Moringa and Almond trees with mistletoe resulted in improved expression level of antioxidant and insulin-like peptide genes. This may be the mechanism by which host plants caused enhanced regulation of circulating glucose and oxidative stress. Therefore, consumption of mistletoe infested Moringa and Almond host leaves could possibly offer better antioxidant and hypoglycemic effects.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100124"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000521/pdfft?md5=e2f284a843859f2f3bace3207157d46f&pid=1-s2.0-S2666566222000521-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89988649","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":"Loop-mediated isothermal amplification (LAMP) for rapid and easy identification of Omphalotus japonicus","authors":"Yohei Sugano ,&nbsp;Kozue Sakata ,&nbsp;Kosuke Nakamura ,&nbsp;Aoi Hosokawa ,&nbsp;Hirokazu Kouguchi ,&nbsp;Tomohiro Suzuki ,&nbsp;Kazunari Kondo","doi":"10.1016/j.fochms.2022.100115","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100115","url":null,"abstract":"<div><p><em>Omphalotus japonicus</em> is a major toxic mushroom in Japan. When food poisoning caused by <em>O. japonicus</em> occurs, quick and accurate identification using a method that does not rely on morphological discrimination is required. Because the loop-mediated isothermal amplification (LAMP) method meets these requirements, we developed a LAMP method for detecting <em>O. japonicus</em>. Amplification occurred within 60 min, and the presence or absence of <em>O. japonicus</em> was confirmed within 2 h, including the DNA extraction protocol. The LAMP method did not show cross-reactivity with 13 species of edible mushrooms, had high specificity toward <em>O. japonicus</em>, and had sufficient detection sensitivity even in a mixed mushroom sample containing 1% <em>O. japonicus</em>. Additionally, <em>O. japonicus</em> could be detected in simulated food poisoning samples of heated and digested mushrooms, and in actual food poisoning residual samples.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100115"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000430/pdfft?md5=21bb3a97132cfc22a2b562f603b963b7&pid=1-s2.0-S2666566222000430-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89988716","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":"Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends","authors":"Débora Gonçalves Bortolini ,&nbsp;Giselle Maria Maciel ,&nbsp;Isabela de Andrade Arruda Fernandes ,&nbsp;Alessandra Cristina Pedro ,&nbsp;Fernanda Thaís Vieira Rubio ,&nbsp;Ivanise Guiherme Branco ,&nbsp;Charles Windson Isidoro Haminiuk","doi":"10.1016/j.fochms.2022.100134","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100134","url":null,"abstract":"<div><p>Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100134"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000624/pdfft?md5=95afa4cd739a0c52a6a5a364483e7e4b&pid=1-s2.0-S2666566222000624-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590620","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":"Nanoencapsulation and bioaccessibility of polyphenols of aqueous extracts from Bauhinia forficata link","authors":"Bárbara Verônica Cardoso de Souza ,&nbsp;Mariana de Morais Sousa ,&nbsp;José Augusto Gasparotto Sattler ,&nbsp;Ana Cristina Sousa Gramoza Vilarinho Santana ,&nbsp;Rusbene Bruno Fonseca de Carvalho ,&nbsp;José de Sousa Lima Neto ,&nbsp;Fernando de Matos Borges ,&nbsp;Iramaia Angelica Neri Numa ,&nbsp;Alessandra Braga Ribeiro ,&nbsp;Lívio César Cunha Nunes","doi":"10.1016/j.fochms.2022.100144","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100144","url":null,"abstract":"<div><p><em>Bauhinia forficata</em> Link is a plant rich in polyphenols that has been used mainly for its hypoglycemic activity, which is related to its antioxidant and anti-inflammatory potential. However, the beneficial effect of these bioactive compounds is directly dependent on their bioaccessibility and bioavailability, requiring processing techniques that can improve and preserve their biological activities. This work aimed to obtain nanocapsulated extracts from the infusion (ESIN) and decoction (ESDC) of <em>B. forficata</em> Link leaves, by spray drying. The encapsulating agents used were maltodextrin and colloidal silicon dioxide. The nanocapsules were characterized by HPLC-PDA-ESI-IT-MS<em>ⁿ</em>, evaluated the bioaccessibility of polyphenols after simulated digestion and their antioxidant activity. Additionally, an extensive physicochemical characterization of the nanocapsulated extracts was carried out and their stability and technological parameters were evaluated. The ESIN and ESDC extracts had yields of 57.3 % and 62.7 %, with average nanocapsules sizes of 0.202 μm and 0.179 μm, low humidity and water activity (&lt;0.5), powder density and proper flow properties (Hausner ratio ≤ 1.25; Carr index 18–19 %). Scanning electron microscopy showed a spherical and amorphous morphology and low viscosity, which may have favored the solubility profile. The phenolic compounds of the nanocapsules degraded after 400 °C, showing high thermal stability. The infrared spectra identified the presence of maltodextrin and phenolic compounds and that there were no reactions between them. Chromatography confirmed the presence of phenolic compounds, mainly flavonols and their O-glycosylated derivatives, as well as carbohydrates, probably maltodextrin. Simulated <em>in vitro</em> digestion showed that polyphenols and flavonoids from ESIN and ESDC nanocapsules were bioaccessible after the gastric phase (49.38 % and 64.17 % of polyphenols and 64.08 % and 36.61 % of flavonoids) and duodenal (52.68 % and 79.06 % of polyphenols and 13.24 % and 139.03 % of flavoids), with a variation from 52.27 % to 70.55 % of the antioxidant activity maintained, by the ORAC method, after gastric digestion and still 25 %, after duodenal. Therefore, the nanoencapsulation of extracts of <em>B. forficata</em> is a viable option for the preservation of their bioactive compounds, making them bioaccessible and with antioxidant activity, which make them suitable for incorporation into various nutraceutical formulations, such as capsules, tablets and sachets.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100144"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000727/pdfft?md5=ea7e040625b3cef91f0d5ae7eafc7dd9&pid=1-s2.0-S2666566222000727-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590622","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}