Food Bioscience最新文献

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Structural modification of mung bean protein isolate via heat–pH shifting and limited enzymatic hydrolysis: Enhancing gelation of additive-free yogurt 通过热ph变化和有限酶水解对绿豆分离蛋白进行结构修饰：增强无添加剂酸奶的凝胶化

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-04-01 Epub Date: 2026-02-09 DOI: 10.1016/j.fbio.2026.108445

Yutong Hu , Ying Wang , Xiaohong Sun , Li Wang , Jiang Jiang

Legume protein–based yogurts formulated without added fat or stabilizers typically exhibit poor gelation capacity and are prone to phase separation. To overcome this limitation and extend the applicability of pH-shifting in yogurt systems, a synergistic modification strategy for mung bean protein isolate (MBPI) was developed by integrating heat–alkali treatment (pH 10.5, 50 °C) with limited proteolysis using papain or bromelain. SDS–PAGE analysis showed that papain induced controlled hydrolysis while largely preserving the medium-molecular-weight protein fractions. Compared with native MBPI (solubility: 23.7 %), MBPI subjected to pH-shifting combined with papain treatment exhibited a pronounced increase in solubility (75.5 %) and formed gels with enhanced water-holding capacity (WHC, 78.6 %) and improved viscoelastic properties (G′/G″). The combined treatment slightly reduced gel hardness due to particle size reduction, resulting in a finer gel structure suitable for yogurt products. LF-NMR analysis further confirmed a more restricted water distribution within the modified gels, indicating the formation of a stable and cohesive gel network. Overall, these findings demonstrate an effective approach for alleviating textural limitations in plant-based yogurts and support the development of high-quality, clean-label fermented products.

没有添加脂肪或稳定剂的豆科蛋白酸奶通常表现出较差的凝胶能力，并且容易相分离。为了克服这一限制，扩大酸碱度变化在酸奶体系中的适用性，研究人员开发了一种协同改性策略，将热碱处理（pH 10.5, 50°C）与木瓜蛋白酶或菠萝蛋白酶的有限蛋白水解相结合。SDS-PAGE分析表明，木瓜蛋白酶诱导了受控水解，同时在很大程度上保留了中等分子量的蛋白质部分。与天然MBPI（溶解度：23.7%）相比，经ph转移联合木瓜蛋白酶处理的MBPI溶解度显著增加（75.5%），形成的凝胶具有增强的持水能力（WHC, 78.6%）和改善的粘弹性（G′/G″）。由于颗粒大小的减小，联合处理略微降低了凝胶硬度，从而产生适合酸奶产品的更精细的凝胶结构。LF-NMR分析进一步证实了改性凝胶内的水分布更受限制，表明形成了一个稳定和有凝聚力的凝胶网络。总的来说，这些发现证明了一种有效的方法，可以减轻植物性酸奶的质地限制，并支持开发高质量、清洁标签的发酵产品。

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引用次数: 0

Comparative genomics reveals that Bifidobacterium longum subsp. longum BZG4 alleviates constipation in mice via synergistic xylooligosaccharide 比较基因组学揭示了长双歧杆菌亚种。长牙BZG4通过协同低聚木糖作用缓解小鼠便秘

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.fbio.2026.108462

YaXin Gu , Qingqiu Ye , Xin Feng , Junzhu Li , Zichen He , Ming Zhang , Yanling Hao , Zhengyuan Zhai

Constipation is a common gastrointestinal disorder that affects all age groups. Probiotics show efficacy in relieving constipation; however, their efficacy is highly strain-specific, and the genetic basis for this heterogeneity remains unclear. This study investigated the genetic determinants and underlying mechanisms of different Bifidobacterium longum subsp. longum strains in alleviating constipation. Among the three strains evaluated in loperamide-induced constipation mice, only BZG4 significantly alleviated constipation. Comparative genomic analysis revealed that a unique xylooligosaccharide (XOS) utilization cluster was only located in the chromosome in strain BZG4, which was further validated by its ability to grow with XOS as the sole carbon source. Synbiotic supplementation with BZG4 and XOS produced synergistic effects, evidenced by significant improvements in fecal water content, 5-h fecal pellet output, whole-gut transit time, and small intestinal propulsion rate. Mechanistically, the synbiotic BZG4-XOS alleviated constipation by modulating gut microbiota to increase the butyric acid level in feces, thereby restoring the integrity of the enteric nervous system, regulating the relevant neuromodulators and enhancing MUC2-dominated mucus and water secretion. These findings determined the strain-specific XOS cluster of BZG4 as a genetic basis for constipation relief and provided a genetic strategy for developing precision synbiotics targeting gastrointestinal motility disorders.

便秘是一种常见的胃肠道疾病，影响所有年龄组。益生菌有缓解便秘的功效；然而，它们的功效是高度菌株特异性的，这种异质性的遗传基础尚不清楚。本研究探讨了长双歧杆菌不同亚种的遗传决定因素和潜在机制。缓解便秘的长筋菌株。在洛哌丁胺诱导的便秘小鼠中，只有BZG4能显著缓解便秘。对比基因组分析表明，菌株BZG4染色体上仅存在一个独特的低聚木糖（XOS）利用簇，这进一步证实了菌株能够以XOS为唯一碳源生长。BZG4和XOS的合成添加具有协同效应，显著提高了粪便含水量、5 h粪便颗粒排出量、全肠转运时间和小肠推进率。机制上，BZG4-XOS通过调节肠道菌群，提高粪便中丁酸水平，从而恢复肠道神经系统的完整性，调节相关神经调节剂，促进muc2主导的粘液和水分分泌，从而缓解便秘。这些发现确定了BZG4菌株特异性XOS簇是缓解便秘的遗传基础，并为开发针对胃肠道运动障碍的精确合成药物提供了遗传策略。

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引用次数: 0

Targeted metabolomics reveals that phosphorylated Cyclocarya paliurus polysaccharides prevent dextran sulfate sodium-induced ulcerative colitis via modulating eicosanoid metabolism 靶向代谢组学研究表明，磷酸化环孢多糖可通过调节类二十烷代谢来预防硫酸葡聚糖钠诱导的溃疡性结肠炎

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-04-01 Epub Date: 2026-02-10 DOI: 10.1016/j.fbio.2026.108460

Haibin Zhu , Xiangwen Pan , Mingyue Shen , Xianxiang Chen , Haiyan Zhao , Jianhua Xie

Ulcerative colitis (UC) is a chronic inflammatory disease characterized by intestinal tract inflammation and mucosal barrier damage. Previous studies have demonstrated that phosphorylated Cyclocarya paliurus polysaccharide (P-CPs) can prevent UC symptoms, but the molecular mechanism involving eicosanoid metabolism in dextran sulfate sodium (DSS) -induced murine colitis remains unclear. P-CPs with varying substitution degrees (PL, PM, and PH; Degrees of substitution = 0.04, 0.10, and 0.18, respectively) were administered before DSS induction to analyze their preventive effects on UC and the mechanism of eicosanoid metabolism based on targeted metabolomics. The results revealed that P-CPs significantly suppressed the expression of pro-inflammatory cytokines interleukin-1β (IL-1β) and interferon-γ (IFN-γ) and promoted the secretion of anti-inflammatory cytokine interleukin-2 (IL-2). Metabolomic analysis showed that the production of pro-inflammatory mediators such as thromboxane B₂ (TXB₂), prostaglandin D₂ (PGD₂), and prostaglandin F₂α (PGF₂α) in arachidonic acid (AA) metabolism was inhibited, and the conversion of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to anti-inflammatory mediators such as 8-hydroxyeicosapentaenoic acid (8-HEPE), 12-HEPE, and 15-HEPE was facilitated. Seven eicosanoic acid metabolites, 5-hydroxyeicosatetraenoic acid (5-HETE), 12-HETE, 20-HETE, PGD₂, PGF₂α, 5,6-epoxyeicosatrienoic acid (5,6-EET), and 12-HEPE, were considered to be physiologically important in attenuation of UC development in mice. These findings provided a metabolic-level theoretical basis for the preventive application of phosphorylated polysaccharides in inflammatory bowel disease.

溃疡性结肠炎（UC）是一种以肠道炎症和粘膜屏障损伤为特征的慢性炎症性疾病。先前的研究表明，磷酸化的环孢多糖（P-CPs）可以预防UC症状，但在葡聚糖硫酸钠（DSS）诱导的小鼠结肠炎中涉及类二十烷代谢的分子机制尚不清楚。在DSS诱导前给药不同取代度的P-CPs (PL、PM和PH，取代度分别为0.04、0.10和0.18)，基于靶向代谢组学分析其对UC的预防作用和类二十烷代谢机制。结果显示，P-CPs显著抑制促炎细胞因子白介素-1β (IL-1β)和干扰素-γ (IFN-γ)的表达，促进抗炎细胞因子白介素-2 （IL-2）的分泌。代谢组学分析表明，花生四烯酸（AA）代谢过程中促炎介质血栓素B2 （TXB2）、前列腺素D2 （PGD2）和前列腺素F2α (PGF2α)的生成受到抑制，二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）向8-羟基二十碳五烯酸（8-HEPE）、12-HEPE和15-HEPE的转化得到促进。七种二十碳酸代谢物，5-羟基二十碳四烯酸（5- hete）， 12-HETE, 20-HETE, PGD2, PGF2α, 5,6-环氧二十碳三烯酸（5,6- eet）和12-HEPE，被认为在小鼠UC发展的衰减中具有重要的生理作用。这些发现为磷酸化多糖预防炎症性肠病提供了代谢水平的理论基础。

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引用次数: 0

Using integrated multi-omics and molecular docking to decode stone epiphytic culture as a strategy for enhancing flavonoids and bioactivity in Dendrobium officinale leaves for functional tea development 利用整合多组学和分子对接技术对石斛附生培养进行解码，提高石斛叶片黄酮类化合物和生物活性，开发功能茶

1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-04 DOI: 10.1016/j.fbio.2026.108590

LI Jian-jun, Rong Zhou, S. L. Hu, Y Chen, Shaohao Xie, Jinyu Wu, Jianzhong Chen, Hongbin Hou, Du Guangying

引用次数: 0

Shaping distinct flavor profiles of barley malt wort through aerobic fermentation with Saccharomyces cerevisiae and Monascus ruber 通过酿酒酵母和红曲霉橡胶有氧发酵形成独特风味的大麦麦芽汁

1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-04 DOI: 10.1016/j.fbio.2026.108594

Yingjie Wu, Yingying Huang, Jialan Zhang, Mengxiang Gao, Suo Chen, Li Li

引用次数: 0

Discovery of Pseudomonas iridis HZAU-219 as a potential uricase producer and investigation of its uric acid degradation activity 绿假单胞菌HZAU-219的发现及其尿酸降解活性研究

1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-03 DOI: 10.1016/j.fbio.2026.108589

Mingyu Wu, Chenyu Ding, Jiale Ding, Shufang Guo, Haoyang Xu, Yanchun Huang, Ailing Guo

引用次数: 0

Dual-enhanced novel fluorescence quencher with internal hollow structure and external polydopamine layer for sensitive detection of chlortetracycline in milk 新型内中空外聚多巴胺层双增强荧光猝灭剂用于牛奶中氯四环素的灵敏检测

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.fbio.2026.108364

Shijin Huang , Ganggang Zhang , Zongyou Chen , Jiawei Chen , Xiaocui Lai , Weihua Lai

Chlortetracycline (CTC), a broad-spectrum veterinary antibiotic, poses serious risks to human health through bioaccumulation due to excessive use. To address the critical need for CTC monitoring, we developed a fluorescence quenching lateral flow immunoassay (FQ-LFIA) employing black bimetallic hollow nanoparticles (BBHNPs) as quencher. BBHNPs were engineered with a unique dual-advantage architecture: an internal hollow structure for enhanced light capture capability and an external polydopamine layer for higher spectral overlap with fluorophores. This design resulted in exceptional photophysical characteristics, including a remarkable molar extinction coefficient (2.18 × 10¹² L mol⁻¹ cm⁻¹) and an unprecedented fluorescence quenching constant (5.20 × 10¹³ L mol⁻¹). BBHNP-based FQ-LFIA achieved a limit of detection (LOD) of 0.32 ng mL⁻¹, representing a 6.91-fold improvement over conventional gold nanoparticle-based lateral flow immunoassay (LFIA). Validation studies in spiked milk samples showed excellent recovery rates (87.73–118.09 %) with high precision (coefficient of variation <10.36 %). Method comparison with liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis confirmed the reliability of BBHNP-FQ-LFIA for real-world applications.

氯四环素是一种广谱兽用抗生素，由于过量使用，会通过生物积累对人类健康造成严重危害。为了满足CTC监测的迫切需求，我们开发了一种荧光猝灭横向流动免疫测定（FQ-LFIA），采用黑色双金属空心纳米颗粒（BBHNPs）作为猝灭剂。BBHNPs具有独特的双重优势结构：内部中空结构增强光捕获能力，外部聚多巴胺层与荧光团具有更高的光谱重叠。这种设计产生了卓越的光物理特性，包括显著的摩尔消光系数（2.18 × 1012 L mol−1 cm−1）和前所未有的荧光猝灭常数（5.20 × 1013 L mol−1）。基于bbhnp的FQ-LFIA的检测限（LOD）为0.32 ng mL−1，比传统的基于金纳米颗粒的横向流动免疫分析法（LFIA）提高了6.91倍。对加标牛奶样品的验证研究表明，加标回收率为87.73 ~ 118.09%，精密度高（变异系数为10.36%）。方法与液相色谱-串联质谱（LC-MS/MS）分析的比较证实了BBHNP-FQ-LFIA在实际应用中的可靠性。

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引用次数: 0

Quality assessment of dealcoholized wines produced by dialysis, osmotic distillation, and hybrid membrane technologies 透析、渗透蒸馏和混合膜技术生产的脱醇葡萄酒的质量评价

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.fbio.2026.108343

Yogesh Kumar , Lorenzo Italiano , Matthias Schmitt , Sayali Bhor , Florian Kiene , Arianna Ricci , Giuseppina Paola Parpinello , Andrea Versari

This study investigates dealcoholization approaches, including dialysis (Dia), osmotic distillation (OD), and a hybrid membrane system combining nanofiltration (NF) and OD (NF-OD), for producing dealcoholized white wines (≤0.5 % v/v ethanol) in compliance with regulatory standards. Physicochemical results showed an increase in density for all dealcoholized wines (DWs). OD showed no significant change in the total dry extract, and an increase in acidity and glycerol content compared to the original wine (OW). In contrast, Dia caused significant losses in acidity (−63 %), glycerol (−45 %), and dry extract (−32 %), while NF-OD showed intermediate effects. Minerals were best retained in OD and NF-OD, whereas Dia induced severe depletion (>80 % loss of K, Ca, Mg). Colour parameters for OD/NF-OD remained stable (ΔE < 1), while Dia showed perceptible differences (ΔE = 1.30). GC–MS analysis showed more than a 73 % reduction in volatile compounds in the produced DWs compared to OW, with esters and higher alcohols being the most affected. Sensory evaluation indicated reduced sweetness, hotness and body/fullness in all DWs, but NF-OD preserved acidity, bitterness, and overall acceptability comparable to OW, outperforming OD and Dia. NF-OD emerges as the optimal technique for quality preservation.

本研究探讨了透析（Dia）、渗透蒸馏（OD）和纳滤（NF）和渗透蒸馏（NF-OD）混合膜系统的脱醇方法，以生产符合法规标准的脱醇白葡萄酒（≤0.5% v/v乙醇）。理化结果表明，所有脱醇葡萄酒（DWs）的密度都有所增加。与原酒（OW）相比，OD对总干浸出物没有显著变化，酸度和甘油含量有所增加。相比之下，Dia造成了酸度（- 63%）、甘油（- 45%）和干提取物（- 32%）的显著损失，而NF-OD则表现出中等影响。矿物质在OD和NF-OD中保留得最好，而Dia导致了严重的损耗（K, Ca， Mg损失>； 80%）。OD/NF-OD的颜色参数保持稳定（ΔE < 1），而Dia有明显差异（ΔE = 1.30）。GC-MS分析显示，与OW相比，生产的DWs中挥发性化合物减少了73%以上，其中酯类和高级醇类受到的影响最大。感官评价表明，所有DWs的甜度、辣度和酒体/丰满度都有所降低，但NF-OD保留了酸度、苦味和总体可接受性，与OW相当，优于OD和Dia。NF-OD成为最佳的质量保存技术。

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引用次数: 0

Reformulating savory biscuit-like snacks for a healthier diet by using ancient grain and glasswort powder: effect on quality, sensory descriptors and acceptability 通过使用古老的谷物和玻璃草粉，为更健康的饮食重新制定美味的饼干状零食：对质量，感官描述符和可接受性的影响

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.fbio.2026.108310

Antonio Derossi, Grazia Marinaro, Carmela Lamacchia, Rossella Caporizzi, Giulia Conversa

Aligning with the growing demand for salt reduction strategies and the need to protect food biodiversity, this study aims to develop healthy savory biscuit-like snacks with reduced sodium content. An ancient (Automonia B) and modern (Bolero) soft wheat variety were combined with various concentrations of salt (0 %, 1 %, 2 %) and glasswort powder (1 %, 4 %, and 8 %).

Physical and microstructural analysis revealed that Bolero samples exhibited significantly higher hardness values (76.88 ± 15.4 N) compared to Autonomia B (54.5 ± 11.5 N). However, hardness decreased in both varieties as the concentration of glasswort increased, reaching average values of 67.17 ± 5 N for Bolero and 41.6 ± 3.5 N for Autonomia B. The total porosity of Bolero snacks was lower compared to Autonomia B, but other microstructural attributes, e.g. structure thickness and separation, were closely linked to textural properties. Salt and glasswort concentrations significantly influenced the sensory properties of biscuits formulated with two wheat varieties, while visual attributes remained consistently acceptable. Saltiness perception was mainly driven by salt but was also significantly enhanced by glasswort, supporting its role as a natural “green salt” ingredient. Overall taste showed a non-linear response, with moderate salt and glasswort levels maximizing pleasantness. These results highlight glasswort as a promising strategy for sodium reduction without compromising sensory quality, offering an innovative, scalable and biodiversity-enhancing strategy solution for industry-driven salt-reduction programs.

为了适应不断增长的减盐战略需求和保护食物生物多样性的需要，本研究旨在开发低钠、健康可口的饼干状零食。古代（Automonia B）和现代（Bolero）软小麦品种与不同浓度的盐（0%,1%,2%）和玻璃草粉（1%，4%和8%）结合使用。物理和显微结构分析表明，Bolero样品的硬度值（76.88±15.4 N）明显高于Autonomia B（54.5±11.5 N）。然而，随着玻璃草浓度的增加，两个品种的硬度都有所下降，Bolero的硬度平均值为67.17±5 N， Autonomia B的硬度平均值为41.6±3.5 N。Bolero零食的总孔隙率低于Autonomia B，但其他微观结构属性，如结构厚度和分离度，与质地特性密切相关。盐和玻璃草浓度显著影响了用两种小麦制成的饼干的感官特性，而视觉特性保持一致。咸度感主要由盐驱动，但玻璃草也显著增强，支持其作为天然“绿色盐”成分的作用。整体口味呈非线性反应，适度的盐和玻璃草水平使愉悦感最大化。这些结果突出了玻璃草作为一种有前途的减钠策略而不影响感官质量，为工业驱动的减盐计划提供了一种创新的、可扩展的和增强生物多样性的策略解决方案。

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引用次数: 0

Heterologous expression of phospholipase A1 gene in PichiaPink™ and optimization of catalytic conditions for phospholipid ω-3 fatty acid synthesis 磷脂酶A1基因在PichiaPink™中的异源表达及磷脂ω-3脂肪酸合成催化条件的优化

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.fbio.2026.108344

Mingwei Liu , Ke Zhao , Shufan Liu , Yaoheng Cui , Qing Kong , Dongxing Yu , Yunxiao Ma

In this study, a highly efficient and stable phospholipase A₁ (PLA₁) gene was cloned from Aspergillus oryzae and heterologously expressed in PichiaPink™. The optimized PLA₁ achieved a maximum enzyme activity of 26.42 ± 0.38 U/mL, designated as P1pink. Through scale-up cultivation in a 50 L fermenter, the PLA₁ activity reached 114.30 ± 1.41 U/mL, representing the highest reported activity of PLA₁ in the Pichia expression system. Using fatty acids from fish oil and phosphatidylcholine (PC) from soybeans as substrates, immobilized PLA₁ catalyzed transesterification to successfully synthesize PC containing ω-3 polyunsaturated fatty acids (PUFAs). Detailed investigations on immobilization were conducted, with 724 resin selected as the carrier; the enzyme activity of PLA₁ more than doubled after immobilization. Through transesterification modification of PC, key reaction parameters were optimized to determine the optimal conditions: a substrate mass ratio of 1:5, enzyme addition of 25 %, reaction temperature of 60 °C, water addition of 0.75 %, and reaction time of 32 h. Under these conditions, the total incorporation rate of docosahexaenoic acid/eicosapentaenoic acid (DHA/EPA) reached 22.77 ± 0.62 %. Additionally, the immobilized PLA₁ exhibited excellent reusability, retaining over 50 % of its initial activity after four repeated uses.

本研究从米曲霉（Aspergillus oryzae）中克隆出高效稳定的磷脂酶A1 （PLA1）基因，并在PichiaPink™中异源表达。优化后的PLA1酶活最高为26.42±0.38 U/mL，命名为P1pink。在50 L发酵罐中放大培养，PLA1活性达到114.30±1.41 U/mL，为毕赤酵母表达体系中报道的最高活性。以鱼油脂肪酸和大豆磷脂酰胆碱（PC）为底物，采用固定化PLA1催化酯交换反应，成功合成了含有ω-3多不饱和脂肪酸（PUFAs）的PC。以724树脂为载体，进行了详细的固定化研究；固定化后PLA1酶活性增加一倍以上。通过对PC进行酯交换改性，对关键反应参数进行优化，确定了最佳反应条件：底物质量比为1:5，酶添加量为25%，反应温度为60℃，水添加量为0.75%，反应时间为32 h。在此条件下，二十二碳六烯酸/二十碳五烯酸（DHA/EPA）的总掺入率达到22.77±0.62%。此外，固定化PLA1表现出优异的可重复使用性，在重复使用四次后保留了超过50%的初始活性。

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