Food Chemistry Molecular Sciences最新文献_第4页

Post-transcriptional effects of leptin 3′UTR polymorphisms on Milk traits in dairy cattle 瘦素3′utr多态性对奶牛乳性状的转录后影响

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-08 DOI: 10.1016/j.fochms.2025.100335

Mingxun Li, Peng Chen, Yangyang Wang, Liangying Zhu, Haoran Jia, Lei Zhang, Shimeng Wang, Yongjiang Mao, Zhangping Yang

{"title":"Post-transcriptional effects of leptin 3′UTR polymorphisms on Milk traits in dairy cattle","authors":"Mingxun Li, Peng Chen, Yangyang Wang, Liangying Zhu, Haoran Jia, Lei Zhang, Shimeng Wang, Yongjiang Mao, Zhangping Yang","doi":"10.1016/j.fochms.2025.100335","DOIUrl":"10.1016/j.fochms.2025.100335","url":null,"abstract":"<div><div>Leptin plays a central role in regulating energy balance and lactation in dairy cattle. This study aimed to identify single nucleotide polymorphisms (SNPs) in the coding and 3′ untranslated regions (3′UTR) of the <em>leptin</em> gene, evaluate their associations with milk production traits, and functionally validate the regulatory effects of key 3′UTR variants on gene expression. Genotyping of 1337 Chinese Holstein cows revealed that c.120 T > C, c.1215 T > C, and c.1761 G > A were polymorphic. The c.120 T > C and c.1215 T > C loci were associated with milk fat, protein, and urea nitrogen levels, whereas c.1761 G > A was associated with increased 305-day milk yield, with cows carrying the GG genotype producing approximately 500 kg more milk than those with the AA genotype. Bioinformatic analyses indicated that the c.1215 T and c.1761 G alleles create potential binding sites for bta-miR-205 and bta-miR-502b, respectively. Dual-luciferase reporter assays confirmed allele-specific miRNA regulation, and Quantitative real-time PCR (qRT-PCR) analysis in mammary tissues and MAC-T cells demonstrated genotype-dependent <em>leptin</em> expression differences. These findings support the hypothesis that 3′UTR polymorphisms modulate <em>leptin</em> expression through miRNA-mediated post-transcriptional regulation. The results provide functional markers, particularly c.1761 G > A, with potential utility for marker-assisted and genomic selection in dairy cattle breeding.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100335"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145739051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Building Hovenia dulcis pseudofruit quality from proteomic and metabolomic perspectives 从蛋白质组学和代谢组学的角度构建水仙假果品质

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-04-25 DOI: 10.1016/j.fochms.2026.100407

Gilson Gustavo Lucinda Machado , Elda Eller , Carlos Henrique Milagres Ribeiro , Carlos Alexandre Rocha da Costa , Sidney Vasconcelos do Nascimento , Sayure Mariana Raad Nahon , Alice de Paula de Sousa Cavalcante , Isa Rebecca Chagas da Costa , Rafael Borges da Silva Valadares , Elisângela Elena Nunes Carvalho , Eduardo Valério de Barros Vilas Boas

{"title":"Building Hovenia dulcis pseudofruit quality from proteomic and metabolomic perspectives","authors":"Gilson Gustavo Lucinda Machado , Elda Eller , Carlos Henrique Milagres Ribeiro , Carlos Alexandre Rocha da Costa , Sidney Vasconcelos do Nascimento , Sayure Mariana Raad Nahon , Alice de Paula de Sousa Cavalcante , Isa Rebecca Chagas da Costa , Rafael Borges da Silva Valadares , Elisângela Elena Nunes Carvalho , Eduardo Valério de Barros Vilas Boas","doi":"10.1016/j.fochms.2026.100407","DOIUrl":"10.1016/j.fochms.2026.100407","url":null,"abstract":"<div><div><em>Hovenia dulcis</em> Thunb. (Japanese grape tree) pseudofruit exhibits a period of growth of 180 days, with maturation initiated between 120 and 150 days after anthesis (DAA). Effective ripening occurs 150 DAA, characterized by intense softening, pectic solubilization and starch-sugar conversion. Multi-omic analysis identified 496 proteins, with 222 being differentially expressed. Significant highlights included energy metabolism (Malate Dehydrogenases, Glyceraldehyde-3-phosphate Dehydrogenase, Pyruvate Kinase) and photosynthetic pathways (Ribulose-1,5-bisphosphate Carboxylase/Oxygenase, Photosystems I and II), indicating that ripening demands a high energy supply. Multivariate analysis stratified the development into three phases: chemical defense (S1-S2), metabolic transition (S3-S6), and sensory ripening (S7). The Variable Importance in Projection (VIP) score and Principal Component 1 (PC1) loadings confirmed that the transition is governed by changes in volatile compounds (2-heptanol), respiratory physiology, density, and Hue angle, with a central role for malate dehydrogenase. Pearson correlations revealed a coordinated system in which central metabolism (Glyceraldehyde-3-phosphate Dehydrogenase, Triose Phosphate Isomerase) is coupled with ethylene signaling (S-adenosylmethionine Synthetase) and antioxidant defenses (Superoxide Dismutase, Catalase, and Peroxiredoxin 2). It is concluded that <em>H. dulcis</em> development is sustained by a strategic proteometabolic network that redirects the investment from protective biomolecules toward the specialization of sensory attributes, defining the final quality of the pseudofruit.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100407"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148230703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Environmental control of anthocyanin biosynthesis in mulberry: unraveling gene networks for food applications 桑树花青素生物合成的环境控制：揭示食品应用的基因网络

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-02-01 DOI: 10.1016/j.fochms.2026.100368

Xuefei Chen, Xingxing Liu, Wei Fan, Aichun Zhao

引用次数: 0

Corrigendum to “Integrated GC–MS, LC–MS/MS metabolomics, and transcriptomics analysis of meat quality differences between marketed Wuzhishan and Duroc-landrace-Yorkshire pigs” [Food Chem.: Mol. Sci. 12 (2026) 100382] “综合气相色谱-质谱、液相色谱-质谱/质谱代谢组学和转录组学分析已上市五指山猪和杜洛克-长白-约克郡猪肉质差异”的勘误[食品化学]。[j] .自然科学学报，12(2026)100382。

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-04-17 DOI: 10.1016/j.fochms.2026.100402

Y.N. Wang , M. Li , M.H. Li , Z.Q. Jiang , L.M. Wei , F. Wang , Z. Chao , L.L. Chen , H.L. Liu , Q.W. Liu , R.P. Sun

引用次数: 0

Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss 纳米硒增强韭菜苔叶面抗氧化能力和调节感官性状

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-11 DOI: 10.1016/j.fochms.2025.100341

Mufan Hu , Hongmei Wang , Cuina Fu , Kouhua Yu , Fengqiong Liu , Qingwei Tan , Yijie Li , Qinyong Dong , Feng Zhang , Shenkui He , Jingcheng Wu , Gengsheng Mo , Yuanhui Xiao , Canping Pan

{"title":"Enhancing antioxidant capacity and modulating sensory traits by nano‑selenium foliar biofortification on field Leek moss","authors":"Mufan Hu , Hongmei Wang , Cuina Fu , Kouhua Yu , Fengqiong Liu , Qingwei Tan , Yijie Li , Qinyong Dong , Feng Zhang , Shenkui He , Jingcheng Wu , Gengsheng Mo , Yuanhui Xiao , Canping Pan","doi":"10.1016/j.fochms.2025.100341","DOIUrl":"10.1016/j.fochms.2025.100341","url":null,"abstract":"<div><div>Nano‑selenium presents a promising biofortification strategy for improving the nutritional and sensory quality of Leek moss (the flower stem of <em>Allium tuberosum</em>), yet its molecular basis remains unclear. In a randomized field trial, foliar nano‑selenium application enhanced antioxidant capacity—elevating T-AOC by 45%, SOD/POD/CAT by 20–35% at medium to high concentrations (7.5–10 mg/L), and GSH by 50%—while reducing MDA by 25%. Metabolomic profiling identified 170 differential metabolites, including upregulated flavonoids, phenolic acids, and vitamins (C, B5, B6), alongside reduced sulfurous volatiles such as ACSO and allicin, indicating enhanced nutritional quality and moderated pungency. Transcriptomic analysis revealed 4225 differentially expressed genes, with nano‑selenium specifically activating phenylpropanoid and MAPK signaling pathways, stimulating secondary metabolism and lignin biosynthesis, and repressing CSO biosynthetic genes responsible for pungent flavor. Weighted gene co-expression analysis confirmed nano‑selenium's unique regulatory modules enriched in phenylpropanoid metabolism and reactive oxygen species (ROS) responses. These multi-omics findings demonstrate that nano‑selenium outperforms sodium selenite in promoting antioxidant defense, enhancing beneficial metabolites, and modulating flavor and texture through coordinated transcriptional and metabolic reprogramming. Collectively, this study establishes nano‑selenium foliar biofortification as an effective, sustainable approach for improving both health-promoting and sensory traits of Leek moss.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100341"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Optimization of a magnetic bead-based DNA extraction method combined with 12S rRNA barcoding for species traceability in fish oil products” [Food Chem. Mol. Sci. 12 (2026) 100408] “结合12S rRNA条形码的磁珠DNA提取方法在鱼油产品中物种可追溯性的优化”的勘误表[食品化学]。分子科学，12 (2026)100408]

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-05-20 DOI: 10.1016/j.fochms.2026.100412

Wei Zhao , Qinting Jiang , Xiaoling Zhou , Zihong Ye , Weiqi Bao , Juan Wu , Yafen Zhang

引用次数: 0

ZBTB18-mediated STAT1 transcriptional repression contributes to bovine myogenesis, implying an association with oxidative myofiber formation and beef eating quality zbtb18介导的STAT1转录抑制有助于牛肌生成，这意味着与氧化肌纤维形成和牛肉食用质量有关

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-05-22 DOI: 10.1016/j.fochms.2026.100423

Mingjun Liang , Ruimen Zhang , Qiang An, Kehe Cen, Lingxiu Zou, Chaoxia Zou, Yingming Wei, Jingwei Wei, Yanfei Deng

{"title":"ZBTB18-mediated STAT1 transcriptional repression contributes to bovine myogenesis, implying an association with oxidative myofiber formation and beef eating quality","authors":"Mingjun Liang , Ruimen Zhang , Qiang An, Kehe Cen, Lingxiu Zou, Chaoxia Zou, Yingming Wei, Jingwei Wei, Yanfei Deng","doi":"10.1016/j.fochms.2026.100423","DOIUrl":"10.1016/j.fochms.2026.100423","url":null,"abstract":"<div><div>Skeletal muscle development, orchestrated by muscle stem cells (MuSCs), is a critical determinant of meat yield and quality in cattle. Transcription factors (TFs) are pivotal regulators of MuSCs fate, yet their specific roles in meat quality remain largely unexplored. In this study, we integrated ATAC-seq and RNA-seq analyses to delineate the chromatin accessibility landscape and transcriptomic dynamics during bovine MuSCs myogenesis, identifying <em>ZBTB18</em> as a core TF dynamically regulated in this process. <em>ZBTB18</em> expression was higher in muscles enriched with oxidative myofibers and positively correlated with beef eating quality-related parameters. Functional assays demonstrated that <em>ZBTB18</em> inhibits MuSCs proliferation while promoting myogenic differentiation, with a specific bias toward oxidative myofiber formation. Mechanistically, we established that <em>ZBTB18</em> acts as a transcriptional repressor of <em>STAT1</em>. Our findings unveil <em>ZBTB18</em> as a novel regulator of bovine myogenesis via transcriptional repression of <em>STAT1</em>. Notably, <em>ZBTB18</em> expression is significantly associated with oxidative myofiber formation and beef eating quality. These findings also provide a strategic target for precision breeding to enhance meat quality in cattle.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100423"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148183648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Proteomic responses to the effect of coprophagy prevention on meat quality in New Zealand white rabbits 预防食腐对新西兰白兔肉品质影响的蛋白质组学响应

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-05-22 DOI: 10.1016/j.fochms.2026.100421

Hui He , Zhitong Wang , Zhichao Li , Mengke Ni , Mengjuan Chen , Chaohui Guo , Yaping Wang , Hanfang Cai , Ming Li , Huifen Xu

{"title":"Proteomic responses to the effect of coprophagy prevention on meat quality in New Zealand white rabbits","authors":"Hui He , Zhitong Wang , Zhichao Li , Mengke Ni , Mengjuan Chen , Chaohui Guo , Yaping Wang , Hanfang Cai , Ming Li , Huifen Xu","doi":"10.1016/j.fochms.2026.100421","DOIUrl":"10.1016/j.fochms.2026.100421","url":null,"abstract":"<div><div>Coprophagy is an innate behavior of rabbits, and rabbit meat is favored by consumers for its distinctive nutritional characteristics. However, the relationship between coprophagy and meat quality in rabbits remains unclear. Therefore, this study investigated the effects of coprophagy prevention on growth performance and meat quality using a coprophagy-prevention model. The results showed that coprophagy prevention reduced growth performance and several meat quality parameters while increasing muscle fiber density. In addition, coprophagy prevention altered the nutritional composition of skeletal muscle by reducing unsaturated fatty acids (UFAs) and essential amino acids (EAAs), while increasing total lipid content and the proportion of saturated fatty acids (SFAs). Tandem mass tag (TMT)-based quantitative proteomic analysis identified 267 differentially expressed proteins (DEPs) in skeletal muscle following coprophagy prevention, which were mainly enriched in pathways related to muscle development, energy metabolism, fatty acid transport, and lipid metabolism. Further analyses suggested that alterations in lipid deposition and fatty acid composition may be associated with changes in mitochondrial oxidative phosphorylation and ATP production; however, these mechanistic relationships require further validation. Although several cognition-related pathways and reduced serum dopamine (DA) and 5-hydroxytryptamine (5-HT) levels were observed, the functional significance of these findings remains unclear due to the lack of behavioural assessments. Overall, the present study suggests that coprophagy prevention is associated with impaired growth performance and altered meat quality in rabbits. These findings provide preliminary insights into the potential metabolic changes associated with coprophagy prevention and highlight the biological importance of coprophagy in rabbit production.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100421"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148183647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transcriptional networks shaping malting quality in barley: From grain development to brewing performance 影响大麦麦芽品质的转录网络：从谷物发育到酿造性能

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-30 DOI: 10.1016/j.fochms.2025.100348

Bahman Panahi , Rasmieh Hamid , Zahra Ghorbanzadeh , Saber Golkari , Mehmet Yildirim , Feba Jacob

{"title":"Transcriptional networks shaping malting quality in barley: From grain development to brewing performance","authors":"Bahman Panahi , Rasmieh Hamid , Zahra Ghorbanzadeh , Saber Golkari , Mehmet Yildirim , Feba Jacob","doi":"10.1016/j.fochms.2025.100348","DOIUrl":"10.1016/j.fochms.2025.100348","url":null,"abstract":"<div><div>Barley (<em>Hordeum vulgare</em> L.) is a cornerstone of the malting and brewing industry, yet the molecular regulation of its key quality traits remains incompletely understood. While the biochemical mechanisms governing starch metabolism, storage protein turnover, β-glucan remodeling, and hydrolytic enzyme activity are well characterized, the transcriptional networks orchestrating these processes during grain development and germination remain less defined. This review hypothesises that transcription factors (TFs) serve as central regulatory hubs, integrating hormonal signals with metabolic pathways to modulate malting quality. Advances in functional genomics, transcriptomics, and network biology increasingly support this model, highlighting the roles of MYB (e.g., GAMYB), DOF, bZIP, NAC, WRKY, and AP2/ERF TFs in regulating starch biosynthesis, endosperm protein dynamics, cell wall degradation, and enzyme induction, particularly under gibberellin–abscisic acid crosstalk. Multi-omics integration, weighted gene co-expression network analysis, and natural allelic variation have identified key regulatory modules associated with malt extract yield, fermentability, free amino nitrogen, and wort viscosity. These insights offer promising targets for genome editing, predictive breeding, and synthetic modulation of malting pathways. By linking TF biology to critical brewing performance traits, this review presents a mechanistic framework for leveraging these findings to develop climate-resilient barley cultivars with consistent and enhanced malting quality, paving the way for innovations in malting science.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100348"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated microbial–metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee 综合微生物代谢组学分析揭示了发酵如何有助于非洲阿拉比卡咖啡的独特风味

IF 4.7

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2025-12-18 DOI: 10.1016/j.fochms.2025.100344

Gilberto Vinícius de Melo Pereira , Alexander da Silva Vale , Ana Isabel Ribeiro-Barros , Luiz Roberto Saldanha Rodrigues , Gisela Manuela de França Bettencourt Mirção , Bernadete Camilo , Inocência da Piedade Ernesto Tapaça , Vitoria de Mello Sampaio , Satinder kaur Brar , Carlos Ricardo Soccol

{"title":"Integrated microbial–metabolomic analysis reveals how fermentation contributes to the unique flavor of African Arabica coffee","authors":"Gilberto Vinícius de Melo Pereira , Alexander da Silva Vale , Ana Isabel Ribeiro-Barros , Luiz Roberto Saldanha Rodrigues , Gisela Manuela de França Bettencourt Mirção , Bernadete Camilo , Inocência da Piedade Ernesto Tapaça , Vitoria de Mello Sampaio , Satinder kaur Brar , Carlos Ricardo Soccol","doi":"10.1016/j.fochms.2025.100344","DOIUrl":"10.1016/j.fochms.2025.100344","url":null,"abstract":"<div><div>Post-harvest fermentation is a decisive stage in shaping the flavor complexity of Arabica coffee. In this study, we mapped for the first time the microbial-driven flavor metabolic network underlying the fermentation of high-quality African coffee, using a combined metabolomic, meta-barcoding, and metagenomic approach applied to samples from Chimanimani National Park, Mozambique. Over 72 h of spontaneous fermentation, chemical analyses revealed rapid sucrose hydrolysis, lactic acid accumulation, and the formation of 74 volatile compounds. These transformations were driven by a previously unreported core microbiome (<em>Leuconostoc–Hanseniaspora–Galactomyces</em> axis), whose functional repertoire (1791 genes) highlighted the Ehrlich pathway and ester biosynthesis as central flavor routes. Among the volatiles formed, linalool, phenylethyl alcohol, and ethyl acetate were most abundant, emerging as predictive drivers of the floral and fruity notes identified in the resulting high-quality coffee beverage (score 87.25 ± 0.25). This study underscores microbial terroir as a key factor adding value to emerging African origins.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"12 ","pages":"Article 100344"},"PeriodicalIF":4.7,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0