Food Chemistry Molecular Sciences最新文献

{"title":"Preparation, identification, and molecular docking of novel elastase inhibitory peptide from walnut (Juglans regia L.) meal","authors":"Yu Xiong ,&nbsp;Peng Peng ,&nbsp;Shi-Jia Chen,&nbsp;Min Chang,&nbsp;Qian Wang,&nbsp;Sheng-Nan Yin,&nbsp;Di-Feng Ren","doi":"10.1016/j.fochms.2022.100139","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100139","url":null,"abstract":"<div><p>This study aimed to isolate bioactive peptides with elastase inhibitory activity from walnut meal via ultrasonic enzymatic hydrolysis. The optimal hydrolysis conditions of walnut meal protein hydrolysates (WMPHs) were obtained by response surface methodology (RSM), while a molecular weight of&lt;3 kDa fraction was analyzed by LC-MS/MS, and 556 peptides were identified. PyRx virtual screening and Autodock Vina molecular docking revealed that the pentapeptide Phe-Phe-Val-Pro-Phe (FFVPF) could interact with elastase primarily through hydrophobic interactions, hydrogen bonds, and π-sulfur bonds, with a binding energy of −5.22 kcal/mol. The verification results of inhibitory activity showed that FFVPF had better elastase inhibitory activity, with IC₅₀ values of 0.469 ± 0.01 mg/mL. Furthermore, FFVPF exhibited specific stability in the gastric environment. These findings suggest that the pentapeptide FFVPF from defatted walnut meal could serve as a potential source of elastase inhibitors in the food, medical, and cosmetics industries.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100139"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000673/pdfft?md5=c536873f31bc3cb9ad8d37f807cd3c34&pid=1-s2.0-S2666566222000673-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590626","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":"Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA","authors":"Lishan Yao,&nbsp;Tao Zhang,&nbsp;Shurui Peng,&nbsp;Dan Xu,&nbsp;Zhenbin Liu,&nbsp;Hongbo Li,&nbsp;Liangbin Hu,&nbsp;Haizhen Mo","doi":"10.1016/j.fochms.2022.100135","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100135","url":null,"abstract":"<div><p><em>Aspergillus flavus (A. flavus)</em> is a postharvest fungus, causing pitaya fruit decay and limiting pitaya value and shelf life. However, safer and more efficient methods for preventing <em>A. flavus</em> contamination for pitaya fruit remain to be investigated. In this study, we successfully proved exogenous Fe²⁺ could inhibit <em>A. flavus</em> colonization in pitaya fruit and extend pitaya’s shelf life after harvest. Moreover, gel electrophoresis, CD analysis and Raman spectrum tests revealed Fe²⁺ could more effectively and thoroughly promote conidial death by directly binding to <em>A. flavus</em> DNA. Increased expression of DNA damage repair-related genes after Fe²⁺ treatment was observed by transcription analysis, which might eventually lead to SOS response in <em>A. flavus</em>. These results indicated Fe²⁺ could prevent <em>A. flavus</em> infestation on pitaya in a novel, quickly responsive mechanism. Our results shed light on the potential application of Fe²⁺ in the food industry and provided a more universal antifungal agent against food pathogens.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100135"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000636/pdfft?md5=0320ae9db15ef893042bb12de41faa95&pid=1-s2.0-S2666566222000636-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590628","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":"Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes","authors":"Juliana Pazos ,&nbsp;Paula Zema ,&nbsp;Graciela B. Corbino ,&nbsp;Julieta Gabilondo ,&nbsp;Rodrigo Borioni ,&nbsp;Laura S. Malec","doi":"10.1016/j.fochms.2022.100125","DOIUrl":"10.1016/j.fochms.2022.100125","url":null,"abstract":"<div><p>This study aimed to analyze the phenolic compounds, antioxidant activity, and the main nutritional components of different colored-fleshed sweet potato genotypes grown in Argentina. Three cultivars of standard size were compared to undersized ones, currently discarded. Furthermore, four genotypes grown in different agroecological locations in Tucuman, Argentina, were evaluated. Chlorogenic and 3,5-dicaffeoylquinic acids were identified as the prevailing phenolic compounds in all samples. Undersized roots had significantly higher phenolics, antioxidant activity and carotenoids than standard. Therefore, they can confer healthy attributes to processed foods and, additionally, reduce waste. Genotypes from Tucuman grown under water stress conditions presented the lowest phenolics, anthocyanins and antioxidant activity, but the highest carotenoid contents. Orange-fleshed cultivars showed the highest protein percentages (6.0–11.7 %) and carotenoid contents ranging between 310 and 1012 µg β-carotene/g dw, with more than 90 % β-carotene. These findings could help to promote the cultivation of local genotypes with high added value.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100125"},"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/98/73/main.PMC9356150.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40704485","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":"Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network – Genetic algorithm","authors":"Samuel Jaddu,&nbsp;S. Abdullah,&nbsp;Madhuresh Dwivedi,&nbsp;Rama Chandra Pradhan","doi":"10.1016/j.fochms.2022.100132","DOIUrl":"10.1016/j.fochms.2022.100132","url":null,"abstract":"<div><p>The effect on functional properties of kodo millet flour was studied using multipin cold plasma electric reactor. The analysis was carried out at various levels of voltage (10–20 kV) and treatment time (10–30 min) for four different parameters such as water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI) and swelling capacity (SC). Response surface methodology (RSM) and artificial neural network – genetic algorithm (ANN – GA) were adopted for modelling and optimization of process variables. The optimized values obtained from RSM were 20 kV and 17.9 min. On the contrary, 17.5 kV and 23.3 min were the optimized values obtained from ANN – GA. The RSM optimal values of WAC, OAC, SI and SC were 1.51 g/g, 1.40 g/g, 0.06 g/g and 3.68 g/g whereas optimized ANN – GA values were 1.51 g/g, 1.50 g/g, 0.06 g/g and 4.39 g/g, respectively. Infrared spectra, peak temperature, diffractograms and micrographs of both optimized values were analyzed and showed significant differences. ANN showed a higher value of R² and lesser values of other statistical parameters compared to RSM. Therefore, ANN – GA was treated as the best model for optimization and modelling of cold plasma treated kodo millet flour. Hence, the ANN – GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100132"},"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/a6/14/main.PMC9465321.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40359205","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":"Comparison of two commercial methods for smooth-shelled mussels (Mytilus spp.) species identification","authors":"Cynthia M. Asorey ,&nbsp;Felipe Jilberto ,&nbsp;Ilka Haase ,&nbsp;Rainer Schubbert ,&nbsp;María Angélica Larraín ,&nbsp;Cristián Araneda","doi":"10.1016/j.fochms.2022.100121","DOIUrl":"10.1016/j.fochms.2022.100121","url":null,"abstract":"<div><p>Seafood international trade has increased the labeling requirements in standards and regulations to include product information that enable traders and consumers to make informed choices. The European Union (EU) Regulation No. 1379/2013 imposes the declaration of an official commercial designation and scientific names for all the fishery and aquaculture products to be offered for sale to the final consumers. DNA analyses are used to enforce this regulation and to test authenticity in processed foods. We compared the performance of two mono-locus approaches for species identification (SI) in 61 <em>Mytilus</em> mussels: the high-resolution melting analysis of the <em>polyphenolic adhesive protein</em> gene and the partial sequencing of the <em>histone H1C</em> gene. The <em>H1C</em> sequences were analyzed with five different methods. Both approaches show discrepancies in the identification of putative hybrids (0.0 &lt; κ &lt; 0.687 and 0.0 &lt; MCC &lt; 0.724). Excluding putative hybrids, methods show substantial to perfect agreement (0.772 &lt; κ &lt; 1.0 and 0.783 &lt; MCC &lt; 1.0). This study highlights the need to use standardized molecular tools, as well as to use multi-locus methods for SI of <em>Mytilus</em> mussels in testing laboratories.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100121"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9294527/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40529377","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":"Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions","authors":"Chengkang Li ,&nbsp;Peter A. Paulsen ,&nbsp;Halise Gül Akıllıoğlu ,&nbsp;Søren B. Nielsen ,&nbsp;Kasper Engholm-Keller ,&nbsp;Marianne N. Lund","doi":"10.1016/j.fochms.2022.100120","DOIUrl":"10.1016/j.fochms.2022.100120","url":null,"abstract":"<div><p>Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H₂S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H₂S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H₂S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H₂S in heated WPI, presumably via beta-elimination.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100120"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9294045/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40529378","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":"Molecular networking-based lipid profiling and multi-omics approaches reveal new contributions of functional vanilloids to gut microbiota and lipometabolism changes","authors":"Hiroyuki Hattori ,&nbsp;Akihiro Moriyama ,&nbsp;Tomoki Ohno ,&nbsp;Takahiro Shibata ,&nbsp;Hitoshi Iwahashi ,&nbsp;Tohru Mitsunaga","doi":"10.1016/j.fochms.2022.100123","DOIUrl":"10.1016/j.fochms.2022.100123","url":null,"abstract":"<div><p>Obesity is now recognized as an epidemic, requiring rapid intervention. We previously demonstrated that vanilloids from the African spice known as Grains of Paradise (GOP) exhibit strong anti-obesity effects. Here, the molecular mechanism behind the obesity prevention property of the GOP extract was investigated by employing molecular networking-based lipid profiling and 16S rRNA sequencing. Administration of either GOP extract or two of its components, 6-paradol and 6-gingerol, reversed the unbalanced gut microbiota composition induced by a high-fat diet (HFD) with a decrease in Firmicutes / Bacteroidetes ratio and increase in genera <em>Bifidobacterium</em> and <em>Akkermansia</em>. Moreover, GOP extract ameliorated abnormal fatty acid metabolism in gut bacteria. Furthermore, lipid molecular networking revealed differences in lipid composition, such as triglycerides and bile acids, in the feces. These results suggest that 6-paradol and 6-gingerol can restore an unhealthy gut environment and prevent lipid absorption, a possible consequence of the reconstruction of the gut microbiota.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100123"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309231/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40552951","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":"Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders","authors":"Antonia Carlota de Souza Lima ,&nbsp;Elenilson G. Alves Filho ,&nbsp;Lorena Maria Freire Sampaio ,&nbsp;Claudilane Martins Pontes ,&nbsp;Marcos Rodrigues Amorim Afonso ,&nbsp;Paulo Riceli Vasconcelos Ribeiro ,&nbsp;Kirley Marques Canuto ,&nbsp;Kaliana Sitonio Eça ,&nbsp;Luciana de Siqueira Oliveira","doi":"10.1016/j.fochms.2022.100149","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100149","url":null,"abstract":"<div><p>The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (&lt;0.2), low moisture (&lt;8%), high solubility (&gt;60 %) and low hygroscopicity (&lt;4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100149"},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000776/pdfft?md5=474a5c8eea589b0e7f13d137077bb52d&pid=1-s2.0-S2666566222000776-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590624","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":"Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles","authors":"Mikkel Madsen ,&nbsp;Sanaullah Khan ,&nbsp;Sonja Kunstmann ,&nbsp;Finn L. Aachmann ,&nbsp;Richard Ipsen ,&nbsp;Peter Westh ,&nbsp;Cecilia Emanuelsson ,&nbsp;Birte Svensson","doi":"10.1016/j.fochms.2022.100137","DOIUrl":"10.1016/j.fochms.2022.100137","url":null,"abstract":"<div><p>There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and β-Lg effectively in 50 mM NaHCO₃, pH 8.5, without pretreatment. Cross-linked β-Lg spanned 18 to &gt;240 kDa, where 6 of 9 glutamines reacted with 8 of 15 lysines. The initial isopeptide bond formation caused loss of β-Lg native structure with t_1/2 = 3 h, while the polymerization occurred with t_1/2 = 10 h. Further, cross-linking effects on protein carbohydrate interaction have been overlooked, leaving a gap in understanding of these complex food matrices. Complexation with alginate showed that β-Lg cross-linking decreased onset of particle formation, hydrodynamic diameter, stoichiometry (β-Lg/alginate) and dissociation constant. The complexation was favored at higher temperatures (40 °C), suggesting that hydrophobic interactions were important. Thus, β-Lg was cross-linked without pretreatment and the resulting polymers gave rise to altered complexation with alginate.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100137"},"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/f7/16/main.PMC9508153.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40376545","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 UVA disappearance and presence on the acylated anthocyanins formation in grape berries","authors":"Haining Yin ,&nbsp;Lin Wang ,&nbsp;Fucheng Wang ,&nbsp;Zhumei Xi","doi":"10.1016/j.fochms.2022.100142","DOIUrl":"10.1016/j.fochms.2022.100142","url":null,"abstract":"<div><p>Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and <em>p</em>-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that <em>VvMYBA1</em> might influence anthocyanin accumulation by directly regulating <em>VvOMT</em> expression and increasing the flux to the vacuole through <em>VvGST4</em>. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"5 ","pages":"Article 100142"},"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/72/67/main.PMC9587524.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40680085","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}