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Ninomiya K, Yamaguchi Y, Kumagai H, Kumagai H. Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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Zhu Y, Han Y, Peng S, Chen X, Xie Y, Liang R, Zou L. Hydrogels assembled from hybrid of whey protein amyloid fibrils and gliadin nanoparticles for curcumin loading: Microstructure, tunable viscoelasticity, and stability. Front Nutr 2022; 9:994740. [PMID: 36091248 PMCID: PMC9462383 DOI: 10.3389/fnut.2022.994740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 08/04/2022] [Indexed: 11/17/2022] Open
Abstract
Food grade hydrogel has become an ideal delivery system for bioactive substances and attracted wide attention. Hybrids of whey protein isolate amyloid fibrils (WPF) and gliadin nanoparticles (GNP) were able to assemble into WPF-GNP hydrogel at a low protein concentration of 2 wt%, among which WPF and GNP were fabricated from the hydrolysis of whey protein isolate under 85°C water bath (pH 2.0) and antisolvent precipitation, respectively. Atomic force microscope (AFM) images indicated that the ordered nanofibrillar network of WPF was formed at pH 2.0 with a thickness of about 10 nm. Cryo-SEM suggested that WPF-GNP hydrogel could arrest GNP within the fibrous reticular structure of the partially deformed WPF, while the hybrids of native whey protein isolate (WPI) and GNP (WPI-GNP hybrids) only led to protein aggregates. WPF-GNP hydrogel formed at pH 4.0 (85°C, 3 h, WPF:GNP = 4:1) possessed the largest elastic modulus (G’ = 419 Pa), which far exceeded the elastic modulus of the WPI-GNP hybrids (G’ = 16.3 Pa). The presence of NaCl could enhance the strength of WPF-GNP hydrogel and the largest value was achieved at 100 mM NaCl (∼105 mPa) in the range of 0∼500 mM due to electrostatic screening. Moreover, WPF-GNP hydrogel showed a high encapsulation efficiency for curcumin, 89.76, 89.26, 89.02, 85.87, and 79.24% for pH 2.0, 3.0, 4.0, 5.0, and 6.0, respectively, which suggested that the formed hydrogel possess good potential as a delivery system. WPF-GNP hydrogel also exhibited a good protection effect on the photodegradation stability of the loaded curcumin with the retention of up to 75.18% after hydrogel was exposed to ultraviolet radiation for 7 days. These results suggested that the viscoelasticity of WPF-GNP hydrogel was tunable via pH-, ion-, or composition-adjustment and the hydrogel showed excellent protection on the thermal and photodegradation stability of curcumin.
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Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore, Singapore
| | - Yalan Han
- Library of Nanchang University, Nanchang, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- School of Life Sciences, Nanchang University, Nanchang, China
- *Correspondence: Xing Chen,
| | - Youfa Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Jiangzhong Pharmaceutical Co. Ltd., Nanchang, China
- *Correspondence: Xing Chen,
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Diedericks CF, Stolten V, Jideani VA, Venema P, van der Linden E. Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ainis WN, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Queirós AS, Lopes-da-Silva JA. Nonthermal gelation of whey proteins induced by organic acids. J Appl Polym Sci 2017. [DOI: 10.1002/app.45134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ana S. Queirós
- Department of Chemistry; University of Aveiro; Aveiro 3810-193 Portugal
| | - José A. Lopes-da-Silva
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit (QOPNA), University of Aveiro; Aveiro 3810-193 Portugal
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Xu HH, Wang J, Dong SR, Cheng W, Kong BH, Tan JY. Acid-responsive properties of fibrils from heat-induced whey protein concentrate. J Dairy Sci 2016; 99:6052-6060. [PMID: 27265171 DOI: 10.3168/jds.2015-10823] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2015] [Accepted: 04/28/2016] [Indexed: 11/19/2022]
Abstract
The heat-induced fibrils of whey protein concentrate (WPC) have demonstrated an acid-responsive property; that is, the fibrils went through formation-depolymerization-reformation as pH was adjusted to 1.8, 6.5, and back to 1.8. We investigated the microstructure, driving force, and thermal stability of 3.0% (wt) WPC nanofibrils adjusted between pH 6.5 and 1.8 twice. The results showed that the nanofibrils had acid-responsive properties and good thermal stability after reheating for 10h at 90°C and adjusting pH from 1.8 to 6.5 to 1.8. The content of WPC fibril aggregates was not much different with the prolongation of heating times during pH variation. Although the nanofibrils' structure could be destroyed only by changing the pH, the essence of this destruction might only form fiber fragments, polymers that would restore a fibrous structure upon returning to pH 1.8. A described model for the acid-responsive assembly of fibrils of WPC was proposed. The fibrils went through formation-depolymerization-reformation by weaker noncovalent interactions (surface hydrophobicity) as pH changed from 1.8 to 6.5 back to 1.8. However, the fibrils lost the acid-responsive properties because much more S-S (disulfide) formation occurred when the solution was adjusted to pH 6.5 and reheated. Meanwhile, fibrils still possessed acid-responsive properties when reheated at pH 1.8, and the content of fibrils slightly increased with a further reduction of α-helix structure.
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Affiliation(s)
- Hong-Hua Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China.
| | - Jing Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Shi-Rong Dong
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Wen Cheng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Bao-Hua Kong
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
| | - Jun-Yan Tan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
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Rodrigues RM, Martins AJ, Ramos OL, Malcata FX, Teixeira JA, Vicente AA, Pereira RN. Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.06.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Gao YZ, Xu HH, Ju TT, Zhao XH. The effect of limited proteolysis by different proteases on the formation of whey protein fibrils. J Dairy Sci 2013; 96:7383-92. [PMID: 24119812 DOI: 10.3168/jds.2013-6843] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Accepted: 08/13/2013] [Indexed: 11/19/2022]
Abstract
Four proteases: trypsin, protease A, pepsin, and protease M were selected to modify whey protein concentrate (WPC) at a low degree of hydrolysis (0.1, 0.2, and 0.3%) before adjusting to pH 2.0 and heating at 90°C to gain insight into the influence of proteolysis on fibril formation. The kinetics of fibril formation were performed on native and modified WPC using the fluorescent dye thioflavin T in conjunction with transmission electron microscopy and far-UV circular dichroism spectroscopy for the morphological and secondary structural analyses. The change in surface hydrophobicity and content of free sulfhydryl groups were also observed during the formation of fibrils for the native and modified WPC. The content of aggregation and thioflavin T kinetic data indicated that the ability of fibril formation was apparently different for WPC modified by the 4 proteases. Whey protein concentrate modified by trypsin aggregated more during heating and the fibril formation rate was faster than that of the native WPC. Whey protein concentrate modified by the other proteases showed slower aggregation with worse amyloid fibril morphology. Compared with the native WPC, the structure of WPC changed differently after being modified by proteases. The state of α-helix structure for modified WPC played the most important role in the formation of fibrils. Under the mild conditions used in this work, the α-helix structure of WPC modified by trypsin caused little destruction and resulted in fibrils with good morphology; the content of α-helices for WPC modified by other proteases decreased to 36.19 to 50.94%; thus, fibril formation was inhibited. In addition, it was beneficial for the modified WPC to form fibrils such that the surface hydrophobicity increased and the content of free sulfhydryl groups slightly decreased during heating.
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Affiliation(s)
- Yu-Zhe Gao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, People's Republic of China
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Dave AC, Loveday SM, Anema SG, Loo TS, Norris GE, Jameson GB, Singh H. Β-lactoglobulin self-assembly: structural changes in early stages and disulfide bonding in fibrils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7817-7828. [PMID: 23848407 DOI: 10.1021/jf401084f] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Bovine β-lactoglobulin (β-Lg) self-assembles into long amyloid-like fibrils when heated at 80 °C, pH 2, and low ionic strength (<0.015 mM). Heating β-Lg under fibril-forming conditions shows a lag phase before fibrils start forming. We have investigated the structural characteristics of β-Lg during the lag phase and the composition of β-Lg fibrils after their separation using ultracentrifugation. During the lag phase, the circular dichroism spectra of heated β-Lg showed rapid unfolding, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of samples showed increasing hydrolysis of β-Lg. The SDS-PAGE profiles of fibrils separated by ultra centrifugation showed that after six hours, the fibrils consisted of a few preferentially accumulated peptides. Two-dimensional SDS-PAGE under reducing and nonreducing conditions showed the presence of disulfide-bonded fragments in the fibrils. The sequences in these peptide bands were characterized by in-gel digestion electrospray ionization (ESI)-MS/MS. The composition of solubilized fibrils was also characterized by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS/MS. Both MS analyses showed that peptides in fibrils were primarily from the N-terminal region, although there was some evidence of peptides from the C-terminal part of the molecule present in the higher molecular weight gel bands. We suggest that although the N-terminal region of β-Lg is almost certainly involved in the formation of the fibrils, other peptide fragments linked through disulfide bonds may also be present in the fibrils during self-assembly.
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Affiliation(s)
- Anant C Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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Loveday S, Wang X, Rao M, Anema S, Singh H. β-Lactoglobulin nanofibrils: Effect of temperature on fibril formation kinetics, fibril morphology and the rheological properties of fibril dispersions. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.07.001] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Ferranti P, Mamone G, Picariello G, Addeo F. The “dark side” of β-lactoglobulin: Unedited structural features suggest unexpected functions. J Chromatogr A 2011; 1218:3423-31. [DOI: 10.1016/j.chroma.2011.03.059] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2011] [Revised: 03/24/2011] [Accepted: 03/25/2011] [Indexed: 12/13/2022]
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Manoi K, Rizvi SS. Physicochemical changes in whey protein concentrate texturized by reactive supercritical fluid extrusion. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.06.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Dangaran KL, Krochta JM. Kinetics of sucrose crystallization in whey protein films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7152-8. [PMID: 16968076 DOI: 10.1021/jf0611670] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The kinetics of sucrose crystallization in whey protein isolate (WPI) films was studied at 25 degrees C in four different relative humidity environments: 23, 33, 44, and 53%. The effects of protein matrix, crystallization inhibitors, and storage environment on the rate constants of sucrose crystallization were determined using the Avrami model of crystallization. It was found that a cross-linked, denatured whey protein (WP) matrix more effectively hindered sucrose crystallization than a protein matrix of native WP. The crystallization inhibitors tested were lactose, raffinose, modified starch (Purity 69), and polyvinylpyrrolidone (Plasdone C15). Raffinose and modified starch were determined to be the more effective inhibitors of sucrose crystallization. At lower relative humidities (23, 33, and 44%), the cross-linked protein matrix played a more important role in sucrose crystallization than the inhibitors. As relative humidity increased (53%), the crystallization inhibitors were more central to controlling sucrose crystallization in WPI films.
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Affiliation(s)
- Kirsten L Dangaran
- Department of Food Science and Technology, University of California, Davis, Davis, California 95616, USA
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Lefèvre T, Subirade M, Pézolet M. Molecular description of the formation and structure of plasticized globular protein films. Biomacromolecules 2006; 6:3209-19. [PMID: 16283748 DOI: 10.1021/bm050540u] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
To optimize the properties of plasticized globular proteins films, a clear comprehension of the structure and molecular events occurring during film formation is required. In this work, the structural organization of beta-lactoglobulin (beta-lg) films plasticized with diethyelene glycol are investigated for the first time during the entire film formation process by attenuated total reflectance and transmission infrared spectroscopy. The films are made by a common two-step procedure consisting of a first heat treatment (80 degrees C/30 min) followed by the casting of the film-forming solution for dehydration. Heating at 80 degrees C leads to the self-aggregation of the proteins with a conversion of regular secondary structures into antiparallel beta-sheets. The kinetics of the conformational conversion shows that approximately 10% of the amino acids are involved in beta-sheets after the first step. Dehydration induces a further aggregation, with approximately 46% of the amino acids involved in beta-sheets in the final film. Water evaporation results in the association of the aggregates formed during the heating step. The presence of the plasticizer during water removal is essential as it allows specific conformational rearrangements into extended beta-sheets and ordering of the polypeptide chains. This work underlines that the assembly of building blocks is common in beta-lg networks and it emphasizes the widespread occurrence of beta-structures in synthetic and natural protein networks.
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Affiliation(s)
- Thierry Lefèvre
- Centre de recherches en Sciences et Ingénierie des Macromolécules (CERSIM), Département de Chimie, Pavillon Alexandre-Vachon, Québec, G1K 7P4 Canada.
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Jagannath JH, Nanjappa C, Das Gupta DK, Bawa AS. Mechanical and barrier properties of edible starch-protein-based films. J Appl Polym Sci 2003. [DOI: 10.1002/app.11602] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Alting AC, de Jongh HHJ, Visschers RW, Simons JWFA. Physical and chemical interactions in cold gelation of food proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:4682-4689. [PMID: 12137497 DOI: 10.1021/jf011657m] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
pH-Induced cold gelation of whey proteins is a two-step process. After protein aggregates have been prepared by heat treatment, gelation is established at ambient temperature by gradually lowering the pH. To demonstrate the importance of electrostatic interactions between aggregates during this latter process, beta-lactoglobulin aggregates with a decreased iso-electric point were prepared via succinylation of primary amino groups. The kinetics of pH-induced gelation was affected significantly, with the pH gelation curves shifting to lower pH after succinylation. With increasing modification, the pH of gelation decreased to about 2.5. In contrast, unmodified aggregates gel around pH 5. Increasing the iso-electric point of beta-lactoglobulin via methylation of carboxylic acid groups resulted in gelation at more alkaline pH values. Comparable results were obtained with whey protein isolate. At low pH disulfide cross-links between modified aggregates were not formed after gelation and the gels displayed both syneresis and spontaneous gel fracture, in this way resembling the morphology of previously characterized thiol-blocked whey protein isolate gels (Alting, et al., J. Agric. Food Chem. 2000, 48, 5001-5007). Our results clearly demonstrate the importance of the net electric charge of the aggregates during pH-induced gelation. In addition, the absence of disulfide bond formation between aggregates during low-pH gelation was demonstrated with the modified aggregates.
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Affiliation(s)
- Arno C Alting
- Wageningen Centre for Food Sciences, Diedenweg 20, 6700 AN Wageningen, The Netherlands.
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McGUFFEY MATTHEWK, FOEGEDING EALLEN. ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS. J Texture Stud 2001. [DOI: 10.1111/j.1745-4603.2001.tb01049.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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