Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.257
H. Ashida, K. Koida, K. Kanazawa, G. Danno
The inhibitory peptides of angiotensin I-converting enzyme have been identified from cottonseed proteins. The inhibitory peptides in the pepsin hydrolyzate of cottonseed globulin were purified by successive chromatographies on CM-Sephadex C-50, Sephadex LH-20, and reversed phase high performance liquid chromatography using a C18 column. The amino acid sequences of inhibitory peptides were Tyr-Arg-Lys-Ile-Arg-Ser-Gln-Leu and Trp-Gln-His-Gln-Ser-Arg-Gly-Arg-Phe. The IC50 value of the former peptide was 3.8 μM and the latter was 27 μM.
{"title":"Angiotensin I-Converting Enzyme Inhibitors from Peptic Hydrolyzate of Cottonseed Proteins.","authors":"H. Ashida, K. Koida, K. Kanazawa, G. Danno","doi":"10.3136/FSTI9596T9798.3.257","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.257","url":null,"abstract":"The inhibitory peptides of angiotensin I-converting enzyme have been identified from cottonseed proteins. The inhibitory peptides in the pepsin hydrolyzate of cottonseed globulin were purified by successive chromatographies on CM-Sephadex C-50, Sephadex LH-20, and reversed phase high performance liquid chromatography using a C18 column. The amino acid sequences of inhibitory peptides were Tyr-Arg-Lys-Ile-Arg-Ser-Gln-Leu and Trp-Gln-His-Gln-Ser-Arg-Gly-Arg-Phe. The IC50 value of the former peptide was 3.8 μM and the latter was 27 μM.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"31 1","pages":"257-258"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81480857","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.217
K. Torii
{"title":"Central Mechanisms of Learned Preference for a Deficient Essential Nutrient, L-Lysine, and Recognition of Its Quantitative Intake in Rats.","authors":"K. Torii","doi":"10.3136/FSTI9596T9798.3.217","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.217","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"41 1","pages":"217-225"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84841367","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.239
M. Kuroda, H. Nagaba, T. Tsubuku, H. Kawajiri, Y. Ueda
{"title":"Simultaneous Determination of Glutathione, .GAMMA.-Glutamylcysteine and Cysteine in Commercial Yeast Extract by HPLC with Fluorimetric Detection.","authors":"M. Kuroda, H. Nagaba, T. Tsubuku, H. Kawajiri, Y. Ueda","doi":"10.3136/FSTI9596T9798.3.239","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.239","url":null,"abstract":"","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"166 1","pages":"239-240"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72559024","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.245
C. Alasalvar, P. Nesvadba, Man Liu, P. Quantick, A. Allen
The MAILPROF computer program for constant ambient temperatures (C-Model) was generalized to accept varying ambient temperatures (V-Model) by implementing the solution of the appropriate differential equation. The time-temperature profiles of gutted salmon with frozen gel pads or flake ice (3:1 ratio by mass) inside a thermally insulated (expanded polystyrene) box at varying ambient temperatures were predicted and compared with the measured temperatures. The predicted fish temperatures (V-Model) correlated well with the measured fish temperatures when fish and frozen gel pads were used and no significant differences (p>0.05) were observed between the two. The V-Model can be used to predict the quantity of cooling gel or ice needed to keep the fish below 8°C in transport at constant and varying ambient temperatures. The time-temperature profiles of smoked salmon packaged with cooling gel were measured in mail transit by miniature data loggers and also predicted by the C and V-Models. No significant differences (p>0.05) were found between the measured and predicted (V-Model) fish temperatures.
{"title":"Prediction of time-temperature profiles of atlantic salmon (Salmo salar) during chilled transport using the MAILPROF computer program","authors":"C. Alasalvar, P. Nesvadba, Man Liu, P. Quantick, A. Allen","doi":"10.3136/FSTI9596T9798.3.245","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.245","url":null,"abstract":"The MAILPROF computer program for constant ambient temperatures (C-Model) was generalized to accept varying ambient temperatures (V-Model) by implementing the solution of the appropriate differential equation. The time-temperature profiles of gutted salmon with frozen gel pads or flake ice (3:1 ratio by mass) inside a thermally insulated (expanded polystyrene) box at varying ambient temperatures were predicted and compared with the measured temperatures. The predicted fish temperatures (V-Model) correlated well with the measured fish temperatures when fish and frozen gel pads were used and no significant differences (p>0.05) were observed between the two. The V-Model can be used to predict the quantity of cooling gel or ice needed to keep the fish below 8°C in transport at constant and varying ambient temperatures. The time-temperature profiles of smoked salmon packaged with cooling gel were measured in mail transit by miniature data loggers and also predicted by the C and V-Models. No significant differences (p>0.05) were found between the measured and predicted (V-Model) fish temperatures.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"49 1","pages":"245-250"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86080705","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.279
Ratchanee Kongkachuichai, K. Yasumoto
This study was conducted to investigate the effect of five amino acids, aspartic acid, glutamic acid, histidine, cysteine and phenylalanine, and of two dipeptides, anserine and carnosine, on the uptake and transport of iron across monolayers of Caco-2 cells. Caco-2 cells were grown on polycarbonate membrane inserts in serum-free medium [DMEM plus ITS (5 mg/l insulin, 5 mg/l transferrin and 5 μg/l selenious acid)]. The anserine, carnosine, glutamic acid, histidine and aspartic acid, except for cysteine and phenylalanine, at 20 μM significantly increased the uptake and transport of iron. Iron uptake and rate of iron transport in the presence of aspartic acid at 20 μM were significantly greater than those of other test solutions. When the concentration of added carnosine, anserine, glutamic acid, histidine and phenylalanine was increased from 20 μM to 1 mM in the test solution, the uptake and transport of iron was further increased. The results of the present study indicated that aspartic acid, glutamic acid, histidine, and the dipeptides, anserine and carnosine, enhanced the uptake and transport of iron by Caco-2 cells.
{"title":"Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium","authors":"Ratchanee Kongkachuichai, K. Yasumoto","doi":"10.3136/FSTI9596T9798.3.279","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.279","url":null,"abstract":"This study was conducted to investigate the effect of five amino acids, aspartic acid, glutamic acid, histidine, cysteine and phenylalanine, and of two dipeptides, anserine and carnosine, on the uptake and transport of iron across monolayers of Caco-2 cells. Caco-2 cells were grown on polycarbonate membrane inserts in serum-free medium [DMEM plus ITS (5 mg/l insulin, 5 mg/l transferrin and 5 μg/l selenious acid)]. The anserine, carnosine, glutamic acid, histidine and aspartic acid, except for cysteine and phenylalanine, at 20 μM significantly increased the uptake and transport of iron. Iron uptake and rate of iron transport in the presence of aspartic acid at 20 μM were significantly greater than those of other test solutions. When the concentration of added carnosine, anserine, glutamic acid, histidine and phenylalanine was increased from 20 μM to 1 mM in the test solution, the uptake and transport of iron was further increased. The results of the present study indicated that aspartic acid, glutamic acid, histidine, and the dipeptides, anserine and carnosine, enhanced the uptake and transport of iron by Caco-2 cells.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"1 1","pages":"279-284"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89142031","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.235
Kenji Nakamura, N. Furukawa, A. Matsuoka, Tsuyoshi Takahashi, Y. Yamanaka
The relative activity of lysozyme by high pressure treatment over the pressure range of 50-300 MPa for 10 min at 0, 35 and 60°C was investigated. The activity gradually decreased by treatment at more than 200 MPa at 60°C, though stable at 0 or 35°C. To obtain a lysozyme with high activity, the lysozyme-dextran complex was prepared from a premixed solution of lysozyme and dextran, which was exposed to high pressure. The lysozyme-dextran complex showing the highest activity was prepared by the high pressure condition of 150 MPa for 60 min at 60°C in the weight ratio of 1:5 (lysozyme:dextran). It was concluded that the enhancement of the lysozyme activity of the lysozyme-dextran complex was due to the combination of lysozyme and dextran that was a hydrophilic polysaccharide.
{"title":"Enzyme activity of lysozyme-dextran complex prepared by high pressure treatment","authors":"Kenji Nakamura, N. Furukawa, A. Matsuoka, Tsuyoshi Takahashi, Y. Yamanaka","doi":"10.3136/FSTI9596T9798.3.235","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.235","url":null,"abstract":"The relative activity of lysozyme by high pressure treatment over the pressure range of 50-300 MPa for 10 min at 0, 35 and 60°C was investigated. The activity gradually decreased by treatment at more than 200 MPa at 60°C, though stable at 0 or 35°C. To obtain a lysozyme with high activity, the lysozyme-dextran complex was prepared from a premixed solution of lysozyme and dextran, which was exposed to high pressure. The lysozyme-dextran complex showing the highest activity was prepared by the high pressure condition of 150 MPa for 60 min at 60°C in the weight ratio of 1:5 (lysozyme:dextran). It was concluded that the enhancement of the lysozyme activity of the lysozyme-dextran complex was due to the combination of lysozyme and dextran that was a hydrophilic polysaccharide.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"17 1","pages":"235-238"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74730502","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}
Pub Date : 1997-08-25DOI: 10.3136/FSTI9596T9798.3.294
A. Hashimoto, T. Kameoka, Masayasu Nitta
Our attention was focused on the factors influencing the drying characteristics of wet porous materials in consideration of the sample structure and the radiative heat source. By selecting three kinds of membrane filters, we examined the effects of the mean pore diameter, the irradiation power and its spectral distribution as variables using a far-infrared (FIR) heater and a near-infrared (NIR) heater. As a result, the drying characteristics were influenced by the mean pore diameter, and the FIR drying rate was faster than the NIR drying rate. In addition, we examined the relationship between the drying characteristics and the apparent optical properties of the drying sample. Consequently the results suggested that the diffuse reflectance of the membrane filter obtained in the present experiments was applicable to analyze the infrared drying characteristics. Moreover, we deliberated that it was possible to simulate the infrared drying characteristics by understanding the optical properties.
{"title":"Infrared Drying Characteristics of Wet Porous Materials","authors":"A. Hashimoto, T. Kameoka, Masayasu Nitta","doi":"10.3136/FSTI9596T9798.3.294","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.294","url":null,"abstract":"Our attention was focused on the factors influencing the drying characteristics of wet porous materials in consideration of the sample structure and the radiative heat source. By selecting three kinds of membrane filters, we examined the effects of the mean pore diameter, the irradiation power and its spectral distribution as variables using a far-infrared (FIR) heater and a near-infrared (NIR) heater. As a result, the drying characteristics were influenced by the mean pore diameter, and the FIR drying rate was faster than the NIR drying rate. In addition, we examined the relationship between the drying characteristics and the apparent optical properties of the drying sample. Consequently the results suggested that the diffuse reflectance of the membrane filter obtained in the present experiments was applicable to analyze the infrared drying characteristics. Moreover, we deliberated that it was possible to simulate the infrared drying characteristics by understanding the optical properties.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"30 1","pages":"294-299"},"PeriodicalIF":0.0,"publicationDate":"1997-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91382444","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}
Pub Date : 1997-05-25DOI: 10.3136/FSTI9596T9798.3.105
K. Yokotsuka, M. Yajima, T. Seki, M. Matthews
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO2 was added prior to yeast addition to give concentrations ranging from 0 to 250 mg/l, and the wines were stored at 25°C. After storage for 35 months, the pH of each wine was regularized, and the wines were then analyzed to determine their general composition and various red color parameters. There was little difference in general composition among the wines stored under different pHs and containing various concentrations of SO2. There were, however, appreciable differences in color density, color hue, and polymeric pigment color, but little difference in the wine color measured at wine pH and at pH 0.25, among the wines stored under different pHs. On the other hand, there were noticeable differences in all the above color parameters, except for color hue, among the wines stored under various SO2 concentrations. Wine color and anthocyanin color were more stable in wines stored at lower pHs or at lower concentrations of SO2, whereas the degree of contribution of polymeric pigment to wine color (at pH<0.5) increased with increasing storage pH and was lowest in the wines to which 100 or 150 mg SO2/l was added. Sensory analysis indicated that the addition of SO2 at 100 mg/l when bottling imparted the best overall quality to the roselle wines stored under the various conditions tested.
{"title":"Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations","authors":"K. Yokotsuka, M. Yajima, T. Seki, M. Matthews","doi":"10.3136/FSTI9596T9798.3.105","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.105","url":null,"abstract":"A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO2 was added prior to yeast addition to give concentrations ranging from 0 to 250 mg/l, and the wines were stored at 25°C. After storage for 35 months, the pH of each wine was regularized, and the wines were then analyzed to determine their general composition and various red color parameters. There was little difference in general composition among the wines stored under different pHs and containing various concentrations of SO2. There were, however, appreciable differences in color density, color hue, and polymeric pigment color, but little difference in the wine color measured at wine pH and at pH 0.25, among the wines stored under different pHs. On the other hand, there were noticeable differences in all the above color parameters, except for color hue, among the wines stored under various SO2 concentrations. Wine color and anthocyanin color were more stable in wines stored at lower pHs or at lower concentrations of SO2, whereas the degree of contribution of polymeric pigment to wine color (at pH<0.5) increased with increasing storage pH and was lowest in the wines to which 100 or 150 mg SO2/l was added. Sensory analysis indicated that the addition of SO2 at 100 mg/l when bottling imparted the best overall quality to the roselle wines stored under the various conditions tested.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"28 1","pages":"105-109"},"PeriodicalIF":0.0,"publicationDate":"1997-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84936557","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}
Pub Date : 1997-05-25DOI: 10.3136/FSTI9596T9798.3.110
Y. Hu, Hisahiko Watanabe, Tomowo Mihori
Most of the published methods to predict temperature history during food freezing require knowledge of the thermal properties of foods. However, it is difficult to estimate the precise thermal properties of food which show a significant change during freezing. In this paper, an inverse numerical procedure was developed using the modified Marquardt iterative method; a procedure which collects time/temperature data during the early stages of cooling, analyzes these data to determine the thermal property coefficient ratio associated with the heat conduction equation and predicts the time/temperature profile during the remainder of the freezing phase using the system parameters. A numerical experiment using the literature data of lean beef validated that this procedure was able to predict the temperature history even when the measured temperature included a random error of ±0.2°C.
{"title":"An Inverse Numerical Analysis to Predict the Temperature History during Freezing of Foods","authors":"Y. Hu, Hisahiko Watanabe, Tomowo Mihori","doi":"10.3136/FSTI9596T9798.3.110","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.110","url":null,"abstract":"Most of the published methods to predict temperature history during food freezing require knowledge of the thermal properties of foods. However, it is difficult to estimate the precise thermal properties of food which show a significant change during freezing. In this paper, an inverse numerical procedure was developed using the modified Marquardt iterative method; a procedure which collects time/temperature data during the early stages of cooling, analyzes these data to determine the thermal property coefficient ratio associated with the heat conduction equation and predicts the time/temperature profile during the remainder of the freezing phase using the system parameters. A numerical experiment using the literature data of lean beef validated that this procedure was able to predict the temperature history even when the measured temperature included a random error of ±0.2°C.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"16 1","pages":"110-115"},"PeriodicalIF":0.0,"publicationDate":"1997-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86300672","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}
Pub Date : 1997-05-25DOI: 10.3136/FSTI9596T9798.3.101
Kuniko Sugiyama, T. Yano
The applicabilities of Epstein and Plesset's theory and Lemlich's theory to the change in bubble-size distribution under a constant temperature were studied on bubbles impregnated in homogeneous viscous solutions. The numerical calculation based on Epstein and Plesset's theory that took into account the change in the dissolved air concentration in the surrounding solution agreed well with the measured results, while Epstein and Plesset's theory, which assumed the dissolved air concentration in the surrounding solution to be constant, and Lemlich's theory, did not fit the measured results.
{"title":"Diffusion-Controlled Change in Bubbles Impregnated in Viscous Solutions.","authors":"Kuniko Sugiyama, T. Yano","doi":"10.3136/FSTI9596T9798.3.101","DOIUrl":"https://doi.org/10.3136/FSTI9596T9798.3.101","url":null,"abstract":"The applicabilities of Epstein and Plesset's theory and Lemlich's theory to the change in bubble-size distribution under a constant temperature were studied on bubbles impregnated in homogeneous viscous solutions. The numerical calculation based on Epstein and Plesset's theory that took into account the change in the dissolved air concentration in the surrounding solution agreed well with the measured results, while Epstein and Plesset's theory, which assumed the dissolved air concentration in the surrounding solution to be constant, and Lemlich's theory, did not fit the measured results.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"60 1","pages":"101-104"},"PeriodicalIF":0.0,"publicationDate":"1997-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75290158","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}
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