Żywność最新文献

{"title":"Analiza zawartości wielopierścieniowych węglowodorów aromatycznych w serach wędzonych","authors":"ANNA SADOWSKA-ROCIEK, MAGDALENA SURMA, KONRAD STANASZEK","doi":"10.15193/zntj/2023/134/435","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/435","url":null,"abstract":"Background. Traditional cheeses, including smoked products, are one of the most recognizable products among consumers, due to their taste and relationship with regional history. However, the smoking process can be a source of cheese contamination due to the presence of some toxic compounds in smoke. The aim of the study was to analyze the content of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and non-smoked cheeses, as well as in industrial smoked cheeses (23 samples in total). The content of PAHs (18 compounds) was determined using the modified QuECHERS method with final detection by gas chromatography coupled with mass spectrometry. Results and conclusion. The total PAH content varied and ranged from 119.0 to 257.6 μg/kg in traditional non-smoked cheeses, 137.8 ÷ 625.1 μg/kg in traditional smoked cheeses and 131.8 ÷ 277.7 μg/kg in industrial smoked cheeses. Indeno[1,2,3-c,d]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene were not detected in any of the analyzed cheese samples, while naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, acenaphthylene, fluorene, phenanthrene, anthracene, fluoranthene were identified in all the tested samples. Benzo[a]pyrene was identified in nine cheese samples (6/11 samples of traditional smoked cheeses, one sample of non-smoked cheese and two out of seven samples of smoked cheeses from industrial production), in the range of 1.5 ÷ 6.5 μg/kg. The occurrence of the so-called PAH markers was found in both smoked and non-smoked cheeses, which suggests that contamination with the hydrocarbons being examined might occur as early as at the raw material production stage, before the smoking process. However, no statistically significant differences were found between the three groups of cheeses, both in the total PAH and the PAH4 sum.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135652240","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}

{"title":"Znaczenie właściwego odżywiania w zapobieganiu i leczeniu sarkopenii u osób starszych","authors":"BOHDAN ACHREM-ACHREMOWICZ","doi":"10.15193/zntj/2023/134/434","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/434","url":null,"abstract":"Background. Sarcopenia is a disease that primarily affects the elderly, especially women, and is characterized by a gradual loss of muscle and strength. The clinical definition of sarcopenia is defined as a progressive loss of skeletal muscle mass, which carries the risk of physical disability, reduced quality of life and increased mortality. Results and conclusion. Proper nutrition is essential in both preventing and treating sarcopenia. The intake of total protein and vitamin D, as well as a balanced diet in general, is crucial in the treatment of sarcopenia. It is also indicated that fruit and vegetables, abundant in the Mediterranean and Japanese diets, may also have a protective effect in protecting muscle function and preventing physical disability. Although the research to date has not explained all the causes of sarcopenia, the most important factors that play a significant role in the prevention of sarcopenia therapy have been identified. These are the optimal intake of total protein, including of animal and vegetable origin in appropriate proportions in the amount consistent with needs, and physical activity. In general, eating a balanced diet containing nutrient-rich foods is associated with protection against muscle loss caused by advancing age and physical inactivity.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135652246","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}

{"title":"Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy","authors":"AGNIESZKA RYZNAR-LUTY, KRZYSZTOF LUTOSŁAWSKI","doi":"10.15193/zntj/2023/134/442","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/442","url":null,"abstract":"Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The research material consisted of twofruit juices prepared by mixing orange juice and quince or sea buckthorn juice in a volumetric ratio of 4:1. The levels of total extract, pH, total acidity, L-ascorbic acid and antioxidant activity were marked in the juices. In addition, color determination was carried out and sensory analysis was performed. Results and conclusion. The orange juice enriched with sea buckthorn juice had similar antioxidant activity, compared to the orange juice, while its L-ascorbic acid content increased. The resulting juice, however, did not receive the taste and aroma approval of the sensory panel. The addition of quince juice to orange juice did not significantly change the L-ascorbic acid content, but had a positive effect on the value of antioxidant potential. The overall sensory quality of the resulting two-fruit juice was lower, compared to the evaluation of pure orange juice, however, the differences perceived did not exceed 1.4 points. Quince juice can be a valuable component of orange juice-based juice.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"139 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135652254","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}

{"title":"RELATIONSHIP BETWEEN FOOD INSECURITY FOR VARIABLE REASONS, PHYSICAL ACTIVITY AND SELECTED HEALTH SITUATIONS AMONG OLDER ADULTS IN POLAND: A CROSS-SECTIONAL STUDY","authors":"ROBERT GAJDA","doi":"10.15193/zntj/2023/134/439","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/439","url":null,"abstract":"Background. As humans age, their level of physical activity declines, and the incidence of health problems and disability increases. In addition, the elderly experience food insecurity. The aim of the study was to establish the relationship between food insecurity for variable reasons, the level of physical activity and the incidence of metabolic diseases and those leading to loss of mobility. The study was conducted among 760 people aged 65 and older in late 2018 and early 2019 in two regions of Poland. Questions on food security were adapted based on the HFSS questionnaire and those on demographic characteristics, physical activity and selected health situations from the KomPAN questionnaire. Reasons for food insecurity were identified based on a principal component analysis (PCA). Ward's hierarchical classification of variables and logistic regression analysis were used to assess the relationship between variables. A chisquare test was used to verify differences between variables. A value of p < 0.05 was considered the threshold for significance. Results and conclusion. Based on the PCA analysis, two factors were identified to describe the reasons for food insecurity. The first factor was termed „economic-social‟ reasons and the second one „spatial-health‟ reasons. The first factor was associated with moderate or high physical activity, a health situation that was the same as or better than that of a person‟s peers, a normal body weight or lower prevalence of obesity and the absence of metabolic diseases and diseases that lead to loss of mobility. The second factor was associated with low or moderate physical activity, a health situation that was the same as or worse than that of a person‟s peers, being overweight or obese, having at least one metabolic disease and having diseases leading to loss of mobility. The study confirmed that the „economic-social‟ reason for food insecurity is more prominent in people with a higher level of physical activity and better health, while the „spatial-health‟ reason is more prominent in people with a lower level of physical activity and poorer health.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699314","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}

{"title":"CHANGES IN THE MICROBIOME OF A HUMAN AND IN THE SIMULATOR OF HUMAN INTESTINAL MICROBIAL ECOSYSTEM (SHIME®) IN RESPONSE TO A DIET AND PROBIOTIC SUPPLEMENTATION","authors":"AGNIESZKA RUDZKA, ONDŘEJ PATLOKA, MAGDALENA PŁECHA, TOMASZ KRÓLIKOWSKI, MICHAŁ OCZKOWSKI, MAREK ZBOROWSKI, DANUTA KOŁOŻYN-KRAJEWSKA, DOROTA ZIELIŃSKA","doi":"10.15193/zntj/2023/134/437","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/437","url":null,"abstract":"Background. The Simulator of Human Intestinal Microbial Ecosystem (SHIME®) is used to study the behavior of a human microbiome in response to various factors. The aim of this study was to simultaneously demonstrate changes in the microbiome of a human volunteer and in the SHIME® system in response to a change in a diet and probiotic therapy due to a scarcity of published research with similar design. Results and conclusions. The probiotic therapy resulted in a decrease in fasting insulin and glucose (by 18 % and 13 %, respectively), while the increased fiber intake in the experimental diet seemed to reduce triglyceride, total and LDL cholesterol levels (by 27 %, 15 % and 14 %, respectively) in the volunteer's blood. Due to the improvement of the volunteer's metabolic status, changes in her microbiome were observed. Namely, the improvement of glucose homeostasis led to the occurrence of bacteria of the genus Akkermansia in the feces, while the improvement of lipid homeostasis resulted in an increase in the abundance of bacteria of the genus Bacteroides and Bifidobacterium (approx. two and four times, respectively). While changes in the microbiome diversity in the SHIME® luminal fluid (L-SHIME) and in the faeces microbiome were partially similar, the microbiome of SHIME’s intestinal wall (M-SHIME) behaved differently. The characteristic feature of both L- and M-SHIME was a microbiome that differed in its composition compared to the volunteer’s microbiome at parallel sampling points. The results of this study indicate that adjustments to the standard SHIME® experimental protocol should be made to enable the replication of the human microbiome diversity and its changes in the system.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135700870","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}

{"title":"Analiza porównawcza sposobu żywienia kobiet w różnym wieku z uwzględnieniem spożycia produktów mlecznych będących źródłem probiotyków – badania pilotażowe","authors":"LUCYNA PACHOCKA, MAŁGORZATA MĘKUS","doi":"10.15193/zntj/2023/134/440","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/440","url":null,"abstract":"Background. Dairy products, including fermented beverages, are a valuable source of nutrients and probiotics. The aim of the study was to assess a diet of women and assess the consumption of dairy products with a diet, with particular emphasis on fermented beverages, which are a source of probiotics. The study involved 60 women aged between 28 and 82, divided into two groups: before 60 years of age and 60 years of age or older. The assessment of the diet was carried out using the current recording method for three days and anthropometric measurements were made. Results and conclusion. Younger women showed statistically significantly higher intake of energy, saturated fatty acids, sucrose, assimilable carbohydrates, as well as body weight and BMI. In both groups, the share of energy from mono- and disaccharides was too high. The diets were deficient in calcium, iodine, folates, vitamin D and in vitamin B1 and potassium in older women. The total consumption of dairy products, expressed in milk, including cottage cheese, was higher in women over 60 years of age. Younger women had higher consumption of cheeses in containers and hard rennet cheeses. Daily consumption of fermented milk beverages was very low. Nutritional errors were found in both groups of women. Serious calcium, iodine, folates, vitamin D, potassium and vitamin B1 deficiencies were found in older women. The consumption of sugars, sodium and salt was not in line with recommendations. The amount of dairy products consumed was insufficient to cover the demand for calcium and vitamin D, and the low consumption of fermented beverages was insufficient to allow women to benefit from prophylactic and therapeutic effects. Further research intothe preferences of consumption of products that are a source of probiotics and their impact on human health is recommended.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135700878","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}

{"title":"ROLA ŻYWIENIA I SUBSTANCJI BIOAKTYWNYCH POCHODZENIA ROŚLINNEGO W PREWENCJI CHORÓB NOWOTWOROWYCH","authors":"KAMILA GODERSKA, GRZEGORZ NIKRANDT","doi":"10.15193/zntj/2023/134/433","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/433","url":null,"abstract":"Background. Cancer is one of the leading causes of mortality worldwide. Carcinogenesis is a multistage and complex process that may be partially reversible. In the process of carcinogenesis, numerous metabolic pathways associated with normal cell growth and division are disturbed. An important role in the prevention of cancer is played by a lifestyle characterized by maintaining a healthy weight, an appropriate level of physical activity and increased consumption of food with anti-cancer properties. Results and conclusion. The paper presents the latest literature reports on the pathogenesis of cancer and the impact of diet on the risk of its occurrence. In addition, known models of carcinogenesis and their impact on the development of knowledge in the field of oncology are discussed. Current recommendations on nutrition in cancer prevention, developed by the American Cancer Research Fund, are also presented. The aim of this paper is also to present the role of selected bioactive components of plant origin in cancer prevention. The paper presents basic information on carcinogenesis and the dietary anticancerogen mechanisms . Individual groups of bioactive compounds showing anticancer activity are discussed: dietary fiber, phenolic compounds, flavonoid phytoestrogens (classified as phenolic compounds) and nonflavonoid compounds, betalains, glucosinolates, phytates and carotenoids. An attempt was made to systematize knowledge on the anticancer properties of these compounds. By altering the diet, the supply of plant-derived bioactive components should be increased, which, through various mechanisms, have the ability to inhibit various phases of tumor formation and reduce the supply of potential carcinogens.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135652241","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}

{"title":"SPIRULINA (ARTHROSPIRA PLATENSIS) JAKO SKŁADNIK NAPOJÓW FUNKCJONALNYCH","authors":"EWELINA SIDOR, KAROLINA TRYBULEC, MONIKA TOMCZYK, MAŁGORZATA DŻUGAN","doi":"10.15193/zntj/2023/134/441","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/441","url":null,"abstract":"Background. Spirulina is categorized as so-called super foods, the properties of which are supposed to have a beneficial effect on the human body, and is used as a natural food coloring additive. The aim of the study was to evaluate the antioxidant and osmotic properties of beverages prepared using various forms of commercially available spirulina and coconut water as a natural isotonic solvent. Based on the determined absorption spectra and antioxidant properties of spirulina extracts (three batches of green and two batches of blue spirulina), samples with the highest activity were selected for the next stage of the study. Beverages were made using coconut water (control sample) and green or blue spirulina with increasing additions of 0.1, 0.25 and 0.5 % w/v (seven beverages in total). The polyphenol content, antioxidant (DPPH•) and osmotic properties of the produced beverages were compared. Results and conclusion. It was shown that drinks based on blue spirulina had higher protein, polyphenol content as well as antioxidant activity, proportional to the share of additive used, than drinks with green spirulina. The osmolality of all drinks ranged from 315 to 336 mOsm/kg H2O, which meets the requirements for isotonic drinks. Drinks based on blue spirulina were characterized by an intense blue color and better organoleptic characteristics compared to green spirulina and coconut water, however, the addition of 0.5% adversely affected the organoleptic qualities of the drink. The beverages produced can be categorized as functional beverages, well hydrating the body and additionally enriched with valuable nutrients.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"277 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135699631","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}

{"title":"THE CONTENT OF POLYPHENOLS AND CAFFEINE IN SPENT COFFEE GROUNDS OBTAINED FROM VARIOUS HOME BREWING METHODS","authors":"MICHAŁ MIŁEK, MONIKA KLOC, MAŁGORZATA DŻUGAN","doi":"10.15193/zntj/2023/134/436","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/436","url":null,"abstract":"Background. Grounds generated during coffee brewing as waste produced in the world in millions of tons per year seem to be an interesting source of bioactive substances for further use. The aim of the study was to evaluate the content of bioactive components in coffee grounds obtained from coffee brewing using popular methods. Coffee grounds obtained as a result of brewing Arabica coffee using five methods: pouring, drip, crucible, coffee maker and espresso machine were tested. The content of phenolic acids and total phenols, as well as antioxidant activity (by means of DPPH• and FRAP methods) and caffeine (for the first time by means of high-performance thin layer chromatography (HPTLC) technique) were assessed. Results and conclusion. A coffee brewing method significantly affects the residue of bioactive compounds in grounds. The results obtained allow to conclude that the methods in which the contact of a ground grain with water is short, and a grain is coarsely ground, leave the most polyphenols and caffeine in coffee grounds. Such techniques were those using a drip and espresso machine (total phenolic content up to 12.29 and 14.88 mg gallic acid equivalents/g, respectively) and pouring in the case of caffeine (21 mg/g). In turn, coffee grounds obtained from brewing coffee in a crucible, in which most of the determined substances were extracted into the infusion, had the least bioactive compounds. Out of all the extraction systems being evaluated, aqueous ethanol (50 %) was indicated as the most effective one. The use of spent coffee grounds as a source of bioactive substances may be a valuable way to valorize large amounts of gastronomic waste.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135652250","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}

{"title":"Wytłoki pomidorowe jako innowacyjny składnik kiełbas surowo dojrzewających o obniżonej zawartości azotanu(III) sodu","authors":"PATRYCJA SKWAREK, MAŁGORZATA KARWOWSKA","doi":"10.15193/zntj/2023/134/438","DOIUrl":"https://doi.org/10.15193/zntj/2023/134/438","url":null,"abstract":"Background. The aim of the study was to evaluate the effect of freeze-dried tomato pomace on the quality of dry fermented meat products with reduced nitrogen compounds. In this study, the effect of the addition of tomato pomace on the physicochemical parameters, antioxidant properties and microbiological safety of dry fermented sausages with reduced nitrate content after three months of storage was evaluated. Four experimental variants of pork sausages differing in the addition of tomato pomace were produced: a control sample and samples with 0.5 %, 1 % and 1.5 % addition of freeze-dried tomato pomace. The sausages produced were analyzed for: pH, water activity, color parameters (CIE L* a* b*), biogenic amine content. The change in antioxidant properties depending on the amount of additive used (in relation to ABTS•+ and DPPH• radicals) was also evaluated. Microbiological analyses were also carried out to determine product safety. Results and conclusion. The products were characterized by similar water activity and pH in the range of 0.83 ÷ 0.86 and 4.74 ÷ 4.93, respectively. The effect of tomato pomace addition was observed to increase antioxidant activity with increasing additive concentration. The product with 1.5% addition of freeze-dried tomato pomace also had the highest redness (a*), which affected the overall appearance of the finished product. Sausage samples with the addition of tomato pomace were also characterized by a lower putrescine content compared to the control sample. Thus, the results obtained indicate that the addition of tomato pomace affects the redness and increased antioxidant capacity of dry fermented meat products. The most promising results were obtained for dry fermented sausage with 1.5 % addition of tomato pomace. Therefore, the results suggest that tomato by-products can be used in the meat industry to reduce nitrates in meat products and improve their antioxidant activity.","PeriodicalId":495044,"journal":{"name":"Żywność","volume":"298 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135700899","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}