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Feyissa Z, Edossa GD, Gupta NK, Negera D. Development of double crosslinked sodium alginate/chitosan based hydrogels for controlled release of metronidazole and its antibacterial activity. Heliyon 2023; 9:e20144. [PMID: 37809897 PMCID: PMC10559936 DOI: 10.1016/j.heliyon.2023.e20144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/08/2023] [Accepted: 09/13/2023] [Indexed: 10/10/2023] Open
Abstract
Double network sodium alginate/chitosan hydrogels were prepared using calcium chloride (CaCl2) and glutaraldehyde as the crosslinking agents by the ionotropic interaction method for controlled metronidazole release. The effect of polymer ratios and CaCl2 amount is investigated by the developing porosity, gel fraction, and extent of swelling in simulated physiological fluids. Interaction between the polymers with the formation of crosslinked structures, good stability, phase nature, and morphology of the hydrogels is revealed by Fourier-transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, and scanning electron microscopy. A sodium alginate/chitosan hydrogel (weight ratio of 75:25) crosslinked with two percent CaCl2 is chosen for the in-situ loading of 200 mg of metronidazole. The drug release kinetics using different models show that the best-fit Korsmeyer-Peppas model suggests metronidazole release from the matrix follows diffusion and swelling-controlled time-dependent non-Fickian transport related to hydrogel erosion. This composition displays enhanced antimicrobial activity against Staphylococcus aureus and Escherichia coli.
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Affiliation(s)
- Zerihun Feyissa
- Department of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama, Ethiopia
| | - Gemechu Deressa Edossa
- Department of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama, Ethiopia
| | - Neeraj Kumar Gupta
- Department of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama, Ethiopia
| | - Defaru Negera
- Department of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama, Ethiopia
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Qiu L, Luo Q, Bai C, Xiong G, Jin S, Li H, Liao T. Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation. Foods 2023; 12:2642. [PMID: 37509734 PMCID: PMC10378868 DOI: 10.3390/foods12142642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.
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Affiliation(s)
- Liang Qiu
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Qinghua Luo
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Chan Bai
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Guangquan Xiong
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Shiwei Jin
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Hailan Li
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Tao Liao
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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Filatova LY, Balabushevich NG, Klyachko NL. A physicochemical, structural, microbiological and kinetic study of hen egg white lysozyme in complexes with alginate and chitosan. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1909001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Lyubov Y. Filatova
- Department of Chemical Enzymology, Faculty of Chemistry, M.V. Lomonosov Moscow State University, Moscow, Russia
| | - Nadezhda G. Balabushevich
- Department of Chemical Enzymology, Faculty of Chemistry, M.V. Lomonosov Moscow State University, Moscow, Russia
| | - Natalia L. Klyachko
- Department of Chemical Enzymology, Faculty of Chemistry, M.V. Lomonosov Moscow State University, Moscow, Russia
- Division of Molecular Pharmaceutics, Center for Nanotechnology in Drug Delivery, UNC Eshelman School of Pharmacy, University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
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Development of alginate/inulin carrier systems containing non-conventional Amazonian berry extracts. Food Res Int 2021; 139:109838. [PMID: 33509463 DOI: 10.1016/j.foodres.2020.109838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 10/13/2020] [Accepted: 10/18/2020] [Indexed: 11/21/2022]
Abstract
Different carriers, such as the combination of sodium alginate and inulin, have been employed to protect foods against environmental effects. The goal of this work was to use the ionic gelation encapsulation process to produce microparticles containing Clidemia rubra extract, ranging the concentration of inulin from 1.5 to 3.5 g inulin.100 g-1 of solution. Characteristic signals of sugars, organic acids and phenolic compounds were identified in the extract using the 1H NMR technique. The carriers containing inulin presented significant difference in the moisture content when compared to the pure sodium alginate beads. The produced beads were found in the range of 0.81-1.06 mm. The addition of inulin to sodium alginate was significant for the encapsulation efficiency (EE) of the antioxidant compounds when compared to the beads formed only using pure sodium alginate. The microspheres presenting inulin and sodium alginate presented higher content of spherical particles. The addition of 2.5 g inulin.100 g-1 of solution allowed its incorporation into the pores of the beads, favoring a possible chemical interaction between inulin and sodium alginate. This interaction resulted in a different crystal structure and better EE. Furthermore, beads containing inulin presented higher protection of the encapsulated bioactive compounds during the gastric phase.
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Wei X, Li Q, Wu C, Sun T, Li X. Preparation, characterization and antibacterial mechanism of the chitosan coatings modified by Ag/ZnO microspheres. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5527-5538. [PMID: 32567068 DOI: 10.1002/jsfa.10605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/09/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND To improve the physicochemical and antibacterial properties of coatings, the chitosan (CS) coatings were respectively prepared by a casting method with zinc oxide (ZnO) and silver (Ag)/ZnO microspheres as modifiers. The chemical structures and micromorphology of ZnO, Ag/ZnO microspheres and CS coatings were characterized by X-ray diffraction, Fourier-transform infrared spectroscopy, scanning electron microscopy, transmission electron microscopy and energy dispersive X-ray spectroscopy. Furthermore, using the dominant spoilage bacteria of aquatic products, Shewanella putrefaciens and Pseudomonas aeruginosa, as objects, the antibacterial activities and mechanism of the CS coatings were investigated. RESULTS The results show that ZnO and Ag/ZnO microspheres are dispersed homogeneously in the CS coatings. After modified by ZnO and Ag/ZnO microspheres, the mechanical properties and antibacterial abilities of the CS coatings are improved, and that of 0.5% Ag/ZnO-CS coating is the optimal. For pure CS coating, the bacterial cell membrane is damaged slightly because of the electrostatic interaction between NH3+ of CS and the negative charge on bacterial surface. After treated by ZnO-CS composite coating, the bacterial cell membrane is destroyed badly on account of the earlier-mentioned ion interaction and disturbing the synthesis of high molecular weight total protein. CONCLUSION With regard to Ag/ZnO-CS composite coating, the bacterial cell membrane is damaged seriously and cell contents are completely released due to ion interaction, disturbing the synthesis of high molecular weight total protein and low molecular weight membrane protein. Hence, Ag/ZnO-CS composite coatings are antimicrobial materials and food preservative materials with great potential application. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xuqing Wei
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Qiuying Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Chaoling Wu
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
- Jiangxi Jiangteng Environmental Testing Technology Co., Ltd., Shangrao, China
| | - Tong Sun
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
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Çetin K, Aslıyüce S, Idil N, Denizli A. Preparation of lysozyme loaded gelatin microcryogels and investigation of their antibacterial properties. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2020; 32:189-204. [PMID: 32962559 DOI: 10.1080/09205063.2020.1825303] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Antibacterial micron-sized cryogels, so-called microcryogels, were prepared by cryogelation of gelatin and integration of lysozyme. Gelation yield, specific surface area, macro-porosity and swelling degree of the microcryogels were examined in order to characterize their physical properties. MTT method was utilized to measure cell viability of the gelatin microcryogels with a period of 24, 48, and 72 h and no significant decrease was observed at 72 h. Apoptotic staining assay also showed high viability at 24, 48, 72 h in parallel with the control group. The antibacterial performances of the gelatin microcryogels against Bacillus subtilis, Staphylococcus aureus, and Escherichia coli were examined. The results showed that the incorporation of lysozyme into gelatin microcryogels exhibited the antibacterial activity against S. aureus, B. subtilis, and E. coli, that may provide great potential for various applications in the biomedical industry.
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Affiliation(s)
- Kemal Çetin
- Department of Biomedical Engineering, Necmettin Erbakan University, Konya, Turkey
| | - Sevgi Aslıyüce
- Department of Chemistry, Hacettepe University, Ankara, Turkey
| | - Neslihan Idil
- Department of Biology, Hacettepe University, Ankara, Turkey
| | - Adil Denizli
- Department of Chemistry, Hacettepe University, Ankara, Turkey
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8
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Li Y, Zou Q, Song S, Sun T, Li J. Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of
Sciaenops ocellatus
during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12777] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Qian Zou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Suzhen Song
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
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Jeong C, Kim S, Lee C, Cho S, Kim SB. Changes in the Physical Properties of Calcium Alginate Gel Beads Under a Wide Range of Gelation Temperature Conditions. Foods 2020; 9:foods9020180. [PMID: 32059391 PMCID: PMC7073945 DOI: 10.3390/foods9020180] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/07/2020] [Accepted: 02/10/2020] [Indexed: 01/17/2023] Open
Abstract
Until now, most studies using calcium alginate gel (CAG) have been conducted primarily at room temperature (20 °C) without considering gelation temperature. Moreover, the effects of gelation temperature on the physical properties of CAG beads have not been studied in detail. We aimed to study the effect of gelation temperature on the physical properties (diameter, sphericity, and rupture strength) of CAG beads. Response surface methodology was used in this study. The independent variables were sodium alginate concentration (X1, 1.2–3.6%, w/v), calcium lactate concentration (X2, 0.5−4.5%, w/v), gelation temperature (X3, 5–85 °C), and gelation time (X4, 6–30 min). Diameter (Y1, mm), sphericity (Y2, %), and rupture strength (Y3, kPa) were selected as the dependent variables. A decrease in gelation temperature increased the diameter, sphericity and rupture strength of the CAG beads. Additionally, the CAG beads prepared at 5 °C exhibited the highest rupture strength (3976 kPa), lowest calcium content (1.670 mg/g wet), and a regular internal structure. These results indicate that decreasing the gelation temperature slows the calcium diffusion rate in CAG beads, yielding a more regular internal structure and increasing the rupture strength of the beads.
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Affiliation(s)
| | | | | | | | - Seon-Bong Kim
- Correspondence: ; Tel.: +82-51-629-5827; Fax: +82-51-629-5824
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Sun X, Jia P, Zhe T, Bu T, Liu Y, Wang Q, Wang L. Construction and multifunctionalization of chitosan-based three-phase nano-delivery system. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ramos-de-la-Peña AM, Aguilar O. Progress and Challenges in PEGylated Proteins Downstream Processing: A Review of the Last 8 Years. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09840-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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12
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Yue Y, Wang X, Han J, Yu L, Chen J, Wu Q, Jiang J. Effects of nanocellulose on sodium alginate/polyacrylamide hydrogel: Mechanical properties and adsorption-desorption capacities. Carbohydr Polym 2019; 206:289-301. [DOI: 10.1016/j.carbpol.2018.10.105] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/10/2018] [Accepted: 10/29/2018] [Indexed: 12/15/2022]
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Li K, Zhu J, Guan G, Wu H. Preparation of chitosan-sodium alginate films through layer-by-layer assembly and ferulic acid crosslinking: Film properties, characterization, and formation mechanism. Int J Biol Macromol 2018; 122:485-492. [PMID: 30385335 DOI: 10.1016/j.ijbiomac.2018.10.188] [Citation(s) in RCA: 95] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/17/2018] [Accepted: 10/27/2018] [Indexed: 12/16/2022]
Abstract
Chitosan-alginate films were prepared through layer-by-layer assembly combined with ferulic acid crosslinking. Their mechanical properties, opacity, and hydrophobicity were compared to films prepared by direct mixing, crosslinking alone, and LBL assembly alone. Thermogravimetric analysis, X-ray diffraction, scanning electron microscopy and Fourier-transform infrared spectroscopy were used to characterize the films and analyze their formation mechanism. The results indicated that the layer-by-layer assembly and ferulic acid crosslinking combination increased the tensile strength and light-blocking ability of the films. In addition, the films had a lower water vapor transmission rate, swelling degree, and water solubility, as well as higher hydrophobicity. Scanning electron microscopy showed a good compatibility between the film components of the film prepared by the combination technique. The structural characterization results revealed some strong interactions among the amino, carboxyl, and hydroxyl groups of the ferulic acid, chitosan, and sodium alginate in the film. The driving force for film formation was the generation of non-covalent bonds among the film components rather than covalent bonds.
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Affiliation(s)
- Kangjing Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, People's Republic of China
| | - Junxiang Zhu
- Marine Fisheries Research Institute of Zhejiang, Zhoushan, Zhejiang 316021, People's Republic of China; Marine and Fisheries Research Institute, Zhejiang Ocean University, Zhoushan, Zhejiang 316021, People's Republic of China
| | - Guilin Guan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, People's Republic of China
| | - Hao Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, People's Republic of China.
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