Food chemistry advances最新文献

{"title":"Structural, physicochemical properties, and resistant starch content of autoclaved arenga starch (Arenga pinnata (Wurmb) Merr)","authors":"Nani Ratnaningsih ,&nbsp;Novita Intan Arovah","doi":"10.1016/j.focha.2025.101090","DOIUrl":"10.1016/j.focha.2025.101090","url":null,"abstract":"<div><div>Autoclaving-cooling (AC) has been proven to increase resistant starch content and thermal stability of various starches; however, its application to arenga starch (<em>Arenga pinnata</em> (Wurmb) Merr) remains underexplored. The objective of study was to investigate the structural, physicochemical properties, and resistant starch (RS) content of arenga starch by one, two, and three cycles of AC. AC treatment modified arenga starch into a compact structure and increased particle size from 18.90±0.02 μm to 32.49±0.08 μm. The highest amylose and RS content were found in two cycles of autoclaved arenga starch (AAS2) from 52.11±0.21 % to 60.72±0.48 % and 17.10±0.11 % to 22.54±0.49 % (<em>p</em> &lt; 0.05), respectively. Insoluble and total dietary fiber increased by 48.21 % and 15.25 % (<em>p</em> &lt; 0.05), respectively. Water and oil holding capacities, peak time, and setback viscosity were enhanced; however, swelling power, pasting temperature, peak viscosity, and gelatinization enthalpy of AAS were lower than their native (<em>p</em> &lt; 0.05). AC treatment shifted the crystalline structure from C_A-type to a combination of <em>B</em> + <em>V</em>-types. AC treatment reduced the degree of double helix and degree of order of AAS; however, it promoted the formation of a single helix V-type structure and a structural transformation. AAS2 could be developed as a functional ingredient with higher RS content and better thermal stability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101090"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888891","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":"Novel formulation of black garlic and sesame seeds (Sesamum indicum): evaluating antioxidant and antihyperlipidemic effects through in vitro and in vivo models","authors":"Aissatou ,&nbsp;Aboubakar ,&nbsp;Mamoudou Hamadou ,&nbsp;Mahama Abdoulaye","doi":"10.1016/j.focha.2025.101089","DOIUrl":"10.1016/j.focha.2025.101089","url":null,"abstract":"<div><div>The imperative for innovative, natural therapeutic strategies to manage hyperlipidemia is underscored by the limitations of conventional treatments, which often precipitate adverse effects. This innovative study introduces a unique formulation that synergistically combines black garlic and sesame (<em>Sesamum indicum</em>), thoroughly assessed through an extensive array of <em>in vitro</em> and <em>in vivo</em> studies. Our research discovered an optimum formulation consisting of 75% black garlic and 25% sesame paste, which demonstrated enhanced bioactive component content and antioxidant activity. This formulation exhibited high concentrations of total polyphenols (1840 mg GAE/100g DM) and flavonoids (75 mg RE/100g DM), leading to its choice for <em>in vivo</em> study. A 28-day trial involving 25 male Wistar rats revealed the formulation's antihyperlipidemic potential, with significant decreases in total cholesterol (43.8%) and low-density lipoprotein cholesterol (LDL-C (73.6%), accompanied by a 15.6% rise in high-density lipoprotein cholesterol (HDL-C). Furthermore, the formulation reduced oxidative stress, as indicated by diminished malondialdehyde (MDA) levels in the heart (67.18%) and liver (87.23%), combined with increased glutathione levels in both organs. Our results unequivocally indicate that the formulation including 75% black garlic and 25% sesame displays significant antihyperlipidemic and antioxidant properties, especially at a dosage of 200 mg/kg, establishing it as a viable natural therapeutic option for hyperlipidemia therapy. The results of this study have substantial significance for the creation of innovative, natural treatments, highlighting the formulation's ability to tackle the intricacies of metabolic problems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101089"},"PeriodicalIF":0.0,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879700","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":"Physicochemical and functional properties of rainbow trout (Oncorhynchus mykiss) skin gelatin in comparison to commercial bovine gelatin","authors":"Muhammad Usman ,&nbsp;Joe Mac Regenstein ,&nbsp;Hafiz Ubaid Ur Rahman ,&nbsp;Amna Sahar ,&nbsp;Rana Muhammad Aadil ,&nbsp;Amna Tariq ,&nbsp;Ieaman Fatima ,&nbsp;Ahmad Bilal ,&nbsp;Lili He","doi":"10.1016/j.focha.2025.101088","DOIUrl":"10.1016/j.focha.2025.101088","url":null,"abstract":"<div><div>Gelatin from rainbow trout skin was extracted, and its physicochemical, structural, and morphological properties were compared with commercially available bovine gelatin. The average yield of rainbow trout skin gelatin (RTSG) was 2.5% on a wet basis. RTSG had a low protein content (71%) and moisture level (9%). The imino acid (proline and hydroxyproline) content of RTSG was quite lower (12%) as compared to BG (18%). RTSG had lower gel strength (104 g), which falls under the medium bloom category (100–200 g). The low gel strength of RTSG is due to lower hydroxyproline content than commercial bovine gelatin. RTSG scanning electron microscopy results revealed a rough and coarser gel structure, which is in line with the low gel strength. FTIR spectra of both RTSG and BG gelatin showed major bands in the amide regions. Overall, the present results revealed that rainbow trout skin gelatin with poor gelling properties does not match commercial bovine gelatin and cannot be used in food where high gel strength is required. However, it may find new applications and can be applied to such food products where fast dissolution is required in the mouth or can be used for the clarification process in wine, beer, or fruit juice.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101088"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885841","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":"Tissue-specific polyphenol enrichment following oral supplementation with spray-dried Lacticaseibacillus casei-Maoberry juice in rats","authors":"Pittaya Chaikham ,&nbsp;Pattaneeya Prangthip ,&nbsp;Sani Jirasatid","doi":"10.1016/j.focha.2025.101081","DOIUrl":"10.1016/j.focha.2025.101081","url":null,"abstract":"<div><div>Maoberry (<em>Antidesma bunius</em>) is a polyphenol-rich fruit with antioxidant and hepatoprotective potential. This study investigated whether co-administration with <em>Lacticaseibacillus casei</em> 01 could enhance <em>in vivo</em> polyphenol bioavailability and tissue-specific accumulation through microbial metabolism in the gut. Pasteurized Maoberry juice was supplemented with <em>L. casei</em> 01, spray-dried, and reconstituted daily for oral gavage in male Sprague-Dawley rats at a dose of 10¹¹–10¹² CFU/kg body weight for 21 days. Rats were divided into control and probiotic-Maoberry juice powder (PM) groups (<em>n</em> = 7). No significant differences were observed in body weight gain or malondialdehyde levels in serum, liver, or intestine (<em>p</em> &gt; 0.05), confirming the safety of the intervention and the absence of oxidative stress. Notably, liver polyphenol content significantly increased in the PM group (<em>p</em> ≤ 0.01), while serum and intestinal levels remained unchanged (<em>p</em> &gt; 0.05). These results indicated selective hepatic accumulation of polyphenols, likely mediated by microbial biotransformation within the gut. The findings supported the potential of probiotic-Maoberry juice powder as a functional food ingredient for targeted antioxidant delivery.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101081"},"PeriodicalIF":0.0,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831370","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":"Mechanism of intestinal tight junction transmembrane proteins interaction with egg white peptides RVPSL and QIGLF","authors":"Zhipeng Yu ,&nbsp;Di Liu ,&nbsp;Long Ding ,&nbsp;Zhiyang Du ,&nbsp;Wenzhu Zhao","doi":"10.1016/j.focha.2025.101086","DOIUrl":"10.1016/j.focha.2025.101086","url":null,"abstract":"<div><div>Previous work has indicated that the paracellular pathway is the main transport route of egg white peptides RVPSL (Arg-Val-Pro-Ser-Leu) and QIGLF (Gln-Ile-Gly-Leu-Phe). This transport is regulated by tight junction transmembrane proteins, which limit the paracellular absorption of these peptides through their extracellular loops (ECLs). However, the paracellular absorption mechanism of peptides RVPSL and QIGLF remains elusive. Thus, this paper aimed to clarify the interaction mechanism between tight junction transmembrane proteins (Claudin-4, Claudin-9, and Junctional Adhesion Molecule 1 [JAM-1]) and peptides (RVPSL and QIGLF) using molecular docking and molecular dynamic simulation. The results indicated that the binding domains of Claudin-4, Claudin-9, and JAM-1 were identified using the online tool POCASA 1.1. Residues Gln75, Asn149, Gln156, and Arg158 in Claudin-4; residues Lys31 and Glu48 in Claudin-9; and residues Ile127, Gln156, Gly158, and Pro161 in JAM-1 might play a vital role in the paracellular absorption of active peptides, and hydrogen bond was the main interaction force. Further, the analysis of root mean square deviation (RMSD), root mean square fluctuation (RMSF), radius of gyration (Rg), and solvent accessible surface area (SASA) suggested that the docking complexes exhibited good stability during the simulation. This study contributes valuable insights into the molecular mechanism of peptides RVPSL and QIGLF through intercellular space.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101086"},"PeriodicalIF":0.0,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852377","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":"Development of finger and barnyard millet-based probiotic soup mix incorporated with bioactive flower waste of Himalayan region","authors":"Rahul Dev ,&nbsp;Payal Chauhan ,&nbsp;Shambhvi ,&nbsp;Mahesh Gupta","doi":"10.1016/j.focha.2025.101084","DOIUrl":"10.1016/j.focha.2025.101084","url":null,"abstract":"<div><div>The growing demand for sustainable food production has highlighted the potential of underutilized crops and edible flower waste. Millets are resilient Nutri-cereals, while edible flowers of Himalayan region (rhododendron and marigold) offer a rich source of various bioactive compounds, and incorporating floral waste into millet-based food products valorizes it. This study developed and standardized two probiotic millet soup formulations: Finger Millet Rhododendron Soup (FMRS) and Barnyard Millet Marigold Soup (BMMS). The results indicate a significant difference (p &lt; 0.05) in nutritional and functional properties between the formulations. Rheological and sensory evaluations confirmed the acceptability of the standardized formulations, with the highest hedonic scores of 7.22 and 7.18. FMRS exhibited higher viscoelastic properties compared to BMMS, suggesting differences in structural consistency. The incorporation of edible flower waste (natural bioactive) enhanced the polyphenolic profile, with a total anthocyanin content 2.14 mg/g in FMRS and total carotenoid content of 62.55 μg/g in BMMS. Standardization of probiotic sorghum millet flakes in reconstituted soups with added 6% flakes was found to be optimum, improving protein, fiber, and probiotic cell viability (10.21 log cfu/g), while maintaining sensory acceptability. These findings highlight the potential of millet-based soup formulations as functional and nutritionally enhanced foods with health-promoting benefits.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101084"},"PeriodicalIF":0.0,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831480","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":"Valorization of coffee silver skin as a functional ingredient in muffins: In vitro bioaccessibility of bioactive compounds","authors":"Naz Oktay,&nbsp;Gulay Ozkan,&nbsp;Fatma Betul Sakarya,&nbsp;Esra Capanoglu","doi":"10.1016/j.focha.2025.101083","DOIUrl":"10.1016/j.focha.2025.101083","url":null,"abstract":"<div><div>This study aimed to investigate the effects of coffee by-product silver skin (SS) addition as a flour substitute in muffins on the content and bioaccessibility of phenolic compounds. The total phenolic content (TPC), total antioxidant capacity (TAC), and individual phenolic contents in SS-enriched muffins were analyzed during <em>in vitro</em> gastrointestinal digestion. According to the results, 30 % SS-enriched muffins showed the highest TPC (101.1 ± 6.8 mg GAE/100g dw) value and the highest TAC, according to both CUPRAC (165.3 ± 11.6 mg TE/100g dw) and DPPH (192.9 ± 8.7 mg TE/100g dw) assays among the undigested samples. The highest TPC and TAC results were obtained for 30 % SS-enriched muffins at the end of the gastric and intestinal digestion phases. The TPC and TAC were typically reduced by gastric digestion for all concentrations compared to the undigested samples, whereas there was a 2 to 3-fold increase in TPC and TAC values of the samples after intestinal digestion. In addition, gallic acid, syringic acid, and epicatechin were predominantly identified in all SS-enriched samples. The results demonstrated that the use of silver skin at different concentrations as a functional compound enhanced the TPC and TAC values of muffins both before and after digestion, indicating that the coffee by-product SS holds potential for application in food products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101083"},"PeriodicalIF":0.0,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144906864","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":"Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules","authors":"Ngoc Quy Nguyen ,&nbsp;Minh Tien Nguyen ,&nbsp;Thanh Viet Nguyen ,&nbsp;Tan Phat Dao ,&nbsp;Chi Khang Van ,&nbsp;Tri Nhut Pham ,&nbsp;Anh Kim Thi Le ,&nbsp;Nhi Yen Thi Tran","doi":"10.1016/j.focha.2025.101076","DOIUrl":"10.1016/j.focha.2025.101076","url":null,"abstract":"<div><div>This study aimed to develop probiotic jackfruit granules by blending <em>Artocarpus heterophyllus</em> pulp (JP) with <em>Lactobacillus casei</em> using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5 % ascorbic acid at 95 °C for 3 min to reduce polyphenol oxidase activity, yielding an acceptable color, followed by pectinase enzyme (0.75 %) treatment to produce jackfruit purée. Optimal granule formulation was achieved with 35 % jackfruit purée, a 50:50 blend of roasted wheat flour and saccharose, and 1.5 % magnesium stearate, resulting in a probiotic count of 7.29 ± 0.03 logCFU/g dry weight. These findings demonstrate the potential of probiotic jackfruit granules as a multi-functional food product, offering a scalable approach to utilize jackfruit in health-promoting goods. This research contributes to sustainable food innovation, enhancing societal benefits through improved nutrition and value-added agricultural products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101076"},"PeriodicalIF":0.0,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144864329","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":"Sustainable utilization of bottle gourd by-products: A nutritional and functional perspective","authors":"Mitali Bhutani ,&nbsp;Supriya Singh Gaur ,&nbsp;Rafeeya Shams ,&nbsp;Kshirod Kumar Dash","doi":"10.1016/j.focha.2025.101073","DOIUrl":"10.1016/j.focha.2025.101073","url":null,"abstract":"<div><div>Bottle gourd <em>(Lagenaria siceraria)</em> is a highly nutritious vegetable with a long history of culinary and medicinal uses. In particular, it is an excellent source of dietary fiber (0.5–1.2 %), protein (0.6–1.2 %), carbohydrates (2.5–3.9 %), essential fatty acids, micronutrients like potassium (170–200 mg/100 g), calcium (20–25 mg/100 g), and vitamin C (10–12 mg/100 g). Besides, its by-products, i.e., seeds, peel, and leaves, are rich in bioactive compounds such as phenolic acids (25–98 mg GAE/g), flavonoids (15–75 mg QE/g), lignans, glycosides, saponins, cucurbitacins, and triterpenoids (5–40 mg/g), mainly responsible for its antioxidant, anti-inflammatory, antidiabetic, and antimicrobial activities. Despite holding great pharmacological promises, these by-products are often overlooked or not fully utilized, particularly in industrial food systems. There is still space for thorough investigations of their functionality, bioavailability, and potential integration into conventional food products. Indeed, there has been a little focus on fruit in most studies, a thorough biochemical characterization and clinical verification of the by-products are scarce. Considering these gaps, this review integrates current and available scientific data on the physicochemical composition, pharmacological activity, and ethnomedicinal relevance of bottle gourd and its wastes. Mainly, it emphasizes the need for immediate research aimed at valorizing its by-products, such as their incorporation into functional food products. Further, it investigates the use of bottle gourd in circular economy strategies for ensuring sustainability in agriculture and food sectors by minimizing losses and maximizing resource efficiency. Overall, this review breaks new grounds for interdisciplinarity research and innovation, calling for the exploitation of bottle gourd as a main ingredient in functional foods, nutraceuticals, and eco-friendly food systems. Finally, it seeks further exploration into new extraction methods, clinical establishment of therapeutic value, and commercialization-friendly formulations that will tap the complete nutritional and medicinal potential of this underappreciated crop.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101073"},"PeriodicalIF":0.0,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144827348","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":"A comparative phytocannabinoid profiling of resin from five hemp (Cannabis sativa L.) cultivars from central-northern Morocco","authors":"Ismail El Bakali ,&nbsp;Nysrine Mannani ,&nbsp;Taha El Kamli ,&nbsp;Samir El Bakali ,&nbsp;Aboubakr Boutahar ,&nbsp;Soufian Chakkour ,&nbsp;Mohamed Bakha","doi":"10.1016/j.focha.2025.101069","DOIUrl":"10.1016/j.focha.2025.101069","url":null,"abstract":"<div><div>In this study, a comprehensive analysis of <em>Cannabis sativa</em> L. cultivars was conducted, focusing on the phytocannabinoid profiles of resin from one local cultivar 'Beldiya' and four exotic cultivars over three consecutive crop years (2014–2016). The cannabinoid composition of the resin from the studied cultivars was analyzed using liquid chromatography-mass spectrometry coupled with a triple-stage quadrupole mass spectrometer (LC-MS/TSQ Endura) to evaluate the chemical variability in phytocannabinoid compounds among the cultivars and across the harvest years. A total of 13 cannabinoid compounds were identified, with five classified as major cannabinoids: THCA-A, CBDA, CBD, Δ⁹-THC, and CBN, each exhibiting mean concentrations greater than 5 %. The results showed significant chemical polymorphism among the studied cultivars, with the clustering of phytocannabinoids, indicating three distinct chemical groups based on the concentrations of the major cannabinoids. In addition, only the local Northern Moroccan cultivar Beldiya demonstrated chemical stability across the three harvest years, whereas the exotic cultivars exhibited heterogeneity from one year to another. This study enhances our understanding of <em>Cannabis</em> chemistry under Northern Moroccan conditions. It highlights the importance of ongoing research into <em>Cannabis</em>-derived products through a thorough analysis of cannabinoid content profiles in cultivars.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101069"},"PeriodicalIF":0.0,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757122","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}