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Xia J, Yu J, Xu H, Zhou Y, Li H, Yin S, Xu D, Wang Y, Xia H, Liao W, Wang S, Sun G. Comparative effects of vitamin and mineral supplements in the management of type 2 diabetes in primary care: A systematic review and network meta-analysis of randomized controlled trials. Pharmacol Res 2023; 188:106647. [PMID: 36638933 DOI: 10.1016/j.phrs.2023.106647] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/08/2023] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Medical nutrition treatment can manage diabetes and slow or prevent its complications. The comparative effects of micronutrient supplements, however, have not yet been well established. We aimed at evaluating the comparative effects of vitamin and mineral supplements on managing glycemic control and lipid metabolism for type 2 diabetes mellitus (T2DM) to inform clinical practice. Electronic and hand searches for randomized controlled trials (RCTs) were performed until June 1, 2022. We selected RCTs enrolling patients with T2DM who were treated with vitamin supplements, mineral supplements, or placebo/no treatment. Data were pooled via frequentist random-effects network meta-analyses. A total of 170 eligible trials and 14223 participants were included. Low to very low certainty evidence established chromium supplements as the most effective in reducing fasting blood glucose levels and homeostasis model assessment of insulin resistance (SUCRAs: 90.4% and 78.3%, respectively). Vitamin K supplements ranked best in reducing glycated hemoglobin A1c and fasting insulin levels (SUCRAs: 97.0% and 82.3%, respectively), with moderate to very low certainty evidence. Vanadium supplements ranked best in lowering total cholesterol levels with very low evidence certainty (SUCRAs:100%). Niacin supplements ranked best in triglyceride reductions and increasing high-density lipoprotein cholesterol levels with low to very low evidence certainty (SUCRAs:93.7% and 94.6%, respectively). Vitamin E supplements ranked best in reducing low-density lipoprotein cholesterol levels with very low evidence certainty (SUCRAs:80.0%). Our analyses indicated that micronutrient supplements, especially chromium, vitamin E, vitamin K, vanadium, and niacin supplements, may be more efficacious in managing T2DM than other micronutrients. Considering the clinical importance of these findings, new research is needed to get better insight into this issue.
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Affiliation(s)
- Jiayue Xia
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Junhui Yu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Hai Xu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Yuhao Zhou
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Hui Li
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Shiyu Yin
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Dengfeng Xu
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Yuanyuan Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Hui Xia
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Wang Liao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China; China-DRIs Expert Committee on Macronutrients, P.R. China
| | - Shaokang Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, School of Public Health, Southeast University, Nanjing 210009, P.R. China; Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, P.R. China; China-DRIs Expert Committee on Macronutrients, P.R. China.
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Deka H, Barman T, Sarmah PP, Devi A, Tamuly P, Karak T. Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health? Food Chem X 2021; 12:100173. [PMID: 34917927 PMCID: PMC8645460 DOI: 10.1016/j.fochx.2021.100173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 11/26/2021] [Accepted: 11/28/2021] [Indexed: 01/11/2023] Open
Abstract
This study reported the content of selected metals, viz. cadmium (Cd), chromium (Cr), copper (Cu), iron (Fe), nickel (Ni), lead (Pb) and zinc (Zn) as well as non-carcinogenic risks of orthodox green tea and CTC (crush, tear and curl) green tea (Camellia sinensis L.) in India. Results revealed that significantly higher amount of Cr (1.26-10.48 mg kg-1), Cu (13.40-22.73 mg kg-1), Fe (54.14-99.65 mg kg-1), Ni (3.43-7.09 mg kg-1), and Zn (25.04-38.04 mg kg-1) in CTC green tea than orthodox one. However, no definite trend was observed for Cd and Pb, with overall contents ranged from 6.68 to 23.32 µg kg-1 and 0.04 to 0.13 mg kg-1, respectively. The extraction of the elements in tea infusion was higher for CTC green tea. The hazard quotient and hazard index values of all the studied metals were less than unity, confirming no significant health effect for consumers assuming drinking of 750 mL tea infusion prepared from 10 g green tea per day per person.
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Key Words
- AAS, Atomic absorption spectrometer
- ANOVA, Analysis of variance
- BDL, Below detectable limit
- CGT, CTC green tea
- CGTI, CTC green tea infusion
- CRM, Certified reference material
- CTC green tea
- CTC, Crush, tear and curl
- Cadmium (PubChem CID: 23973)
- Chromium (PubChem CID: 23976)
- Copper (PubChem CID: 23978)
- EDI, Estimated daily intake
- FBD, Fluidized bed dryer
- FSSAI, Food safety and standard authority of India
- HCA, Hierarchical cluster analysis
- HI, Hazard index
- HQ, Hazard quotient
- Health hazard
- IDL, Instrument detection limit
- Infusion
- Iron (PubChem CID: 23925)
- Lead (PubChem CID: 5352425)
- MANOVA, Multivariate analysis of variance
- Nickel (PubChem CID: 935)
- OGT, Orthodox green tea
- OGTI, Orthodox green tea infusion
- Orthodox green tea
- PC, Principal component
- PCA, Principal component analysis
- PTDI, Provisional tolerable daily intake
- RfD, Reference dose
- Trace elements
- WHO, World Health Organization
- Zinc (PubChem CID: 23994)
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Affiliation(s)
- Himangshu Deka
- Biochemistry Department, Tocklai Tea Research Institute, Jorhat 785008, Assam, India
| | - Tupu Barman
- Analytical Services Department, Tocklai Tea Research Institute, Jorhat 785008, Assam, India
| | - Podma Pollov Sarmah
- Biochemistry Department, Tocklai Tea Research Institute, Jorhat 785008, Assam, India
| | - Arundhuti Devi
- Resource Management and Environment Section, Institute of Advanced Study in Science and Technology, Guwahati 781035, Assam, India
| | - Pradip Tamuly
- Biochemistry Department, Tocklai Tea Research Institute, Jorhat 785008, Assam, India
| | - Tanmoy Karak
- Upper Assam Advisory Centre, Tea Research Association, Dikom 786101, Assam, India
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Rodrigues AP, Pereira GA, Tomé PHF, Arruda HS, Eberlin MN, Pastore GM. Chemical Composition and Antioxidant Activity of Monguba (Pachira aquatica) Seeds. Food Res Int 2019; 121:880-887. [PMID: 31108821 DOI: 10.1016/j.foodres.2019.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 12/29/2018] [Accepted: 01/07/2019] [Indexed: 01/18/2023]
Abstract
Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat several diseases. Nevertheless, the nutritional and functional potential of monguba seed is still underexploited. In this sense, we investigated the nutritional and functional components of monguba seeds. These seeds showed high total content of sugars, mainly sucrose, whereas the content of the raffinose family oligosaccharides was low. The mineral assay showed high amount of minerals, namely potassium, calcium, magnesium and zinc, which indicate that monguba seeds can be a new source of these minerals. UHPLC-ESI-MS/MS analysis showed caffeic, ferulic and 4-hydroxybenzoic acids as the main phenolic compounds, mainly in the esterified form, in these seeds. Monguba seed showed high lipid content, in which the main compounds were palmitic acid and γ-tocopherol. The soluble and insoluble phenolic fractions from monguba seeds showed high antioxidant activity measured by the oxygen radical absorption capacity (ORAC) and the trolox equivalent antioxidant capacity (TEAC) assays. Therefore, the monguba seeds have great potential to be explored by food, pharmaceutical and cosmetic industries due to their chemical composition.
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Affiliation(s)
- Alexsandra Pereira Rodrigues
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil.
| | - Gustavo Araujo Pereira
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
| | - Pedro Henrique Ferreira Tomé
- Federal Institute of Education, Science and Technology of Triângulo Mineiro, IFTM, Uberlândia, MG 38400-974, Brazil
| | - Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
| | - Marcos Nogueira Eberlin
- Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas - UNICAMP, Campinas, SP 13083-970, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas - UNICAMP, Campinas, SP 13083-862, Brazil
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Xia Q, Li Y. Mild high hydrostatic pressure pretreatments applied before soaking process to modulate wholegrain brown rice germination: An examination on embryo growth and physicochemical properties. Food Res Int 2018; 106:817-824. [PMID: 29579992 DOI: 10.1016/j.foodres.2018.01.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 01/05/2018] [Accepted: 01/20/2018] [Indexed: 12/23/2022]
Abstract
This investigation aimed to examine the effects of a novel processing pattern, combining high hydrostatic pressure (HHP) with germination, on the embryo growth and physicochemical characteristics of wholegrain brown rice (WBR). WBR grains were firstly subjected to mild HHP stress (30-90 MPa/5 min) and then incubated at 37 °C for 52 h for obtaining germinated samples (GBR). The results showed that HHP shock resulted in a delayed embryo growth of WBR grains, maintaining acceptable sprouting rates ranging from 65% to 76% when germination was finished. The contents of gama-aminobutyric acid in GBR were greatly increased responding to HHP stress, showing pressure intensities dependent. Total digestible and resistant starch contents in samples stressed at 60/90 MPa were decreased, mainly associated with high pressure-induced amorphization as revealed by SEM imaging and FTIR, which promoted starch hydrolysis during germination. Besides, the levels of zinc and iron were influenced by HHP pretreatments due to the high pressure-mediated degradation behavior for phytic acids. The storability of HHP-stressed GBR grains was significantly enhanced through reducing free fatty acids formation and maintaining color stability during a storage testing. These results obtained from the current work demonstrated that mild HHP stress pretreatment prior to germination process could be used as a promising strategy to modulate certain physicochemical characteristics of WBR products.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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Frazzoli C, Mazzanti F, Achu MB, Pouokam GB, Fokou E. Elements of kitchen toxicology to exploit the value of traditional (African) recipes: The case of Egusi Okra meal in the diet of HIV+/AIDS subjects. Toxicol Rep 2017; 4:474-483. [PMID: 28959677 PMCID: PMC5615167 DOI: 10.1016/j.toxrep.2017.06.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/18/2017] [Accepted: 06/22/2017] [Indexed: 01/07/2023] Open
Abstract
The Egusi Okra soup is a traditional African meal that is considered of high nutritional value and protective against weight loss. We introduce the concept of "kitchen toxicology" to analyse the recipe of the Egusi Okra soup and highlight possible mitigation measures for toxic and/or antinutritional effects in the wide spectrum of health and nutritional needs of HIV+/AIDS subjects. In particular, we focus on toxicants (environmental contaminants, process contaminants, substances leaching from food contact materials) dysregulating the immune status, as well as on interactions between nutrients, contaminants, and/or antinutrients which may lead to secondary/conditioned nutritional deficiencies or imbalances; in their turn, these can modulate the ability to cope with toxicants, and increase nutritional requirements. Recommendations are given for practices preserving the Egusi Okra soup from such risk factors, identifying points of particular attention during meal preparation, from purchase of raw ingredients through to food handling, cooking, storage, and consumption. The Egusi Okra soup is discussed in the context of a diet that is asked to mitigate complications (weight loss, opportunistic infections) and support antiretroviral therapy in African countries with high HIV/AIDS prevalence. The paper discusses how nutritional interventions benefit of the integration of kitchen toxicology practices in everyday life. Toxicological risk assessment is crucial to understand the history and status of the person exposed to or affected by infectious diseases.
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Affiliation(s)
- Chiara Frazzoli
- Dept. of Cardiovascular, Dysmetabolic and Aging-Associated Diseases, Istituto Superiore di Sanità, Rome, Italy
- Nutrition, Food Safety and Wholesomeness. Prevention, Education and Research Network1
| | - Francesca Mazzanti
- Nutrition, Food Safety and Wholesomeness. Prevention, Education and Research Network1
| | - Mercy Bih Achu
- Nutrition, Food Safety and Wholesomeness. Prevention, Education and Research Network1
- Laboratoire des Sciences Alimentaires et Métabolisme, Département de Biochimie, Faculté des Sciences, Université de Yaoundé I, Yaoundé, Cameroon
| | - Guy Bertrand Pouokam
- Nutrition, Food Safety and Wholesomeness. Prevention, Education and Research Network1
- Laboratory of Food Safety, Biotechnology Center, University of Yaoundé I, Yaoundé, Cameroon
| | - Elie Fokou
- Nutrition, Food Safety and Wholesomeness. Prevention, Education and Research Network1
- Laboratoire des Sciences Alimentaires et Métabolisme, Département de Biochimie, Faculté des Sciences, Université de Yaoundé I, Yaoundé, Cameroon
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Xia Q, Wang L, Xu C, Mei J, Li Y. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chem 2016; 214:533-542. [PMID: 27507507 DOI: 10.1016/j.foodchem.2016.07.114] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2016] [Revised: 07/17/2016] [Accepted: 07/19/2016] [Indexed: 01/10/2023]
Abstract
The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Liping Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Congcong Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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Grotto D, Gerenutti M, Souza VCO, Barbosa F. Deficiency of macro- and micronutrients induced by Lentinula edodes. Toxicol Rep 2015; 2:401-404. [PMID: 28962374 PMCID: PMC5598163 DOI: 10.1016/j.toxrep.2015.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2015] [Revised: 01/31/2015] [Accepted: 02/01/2015] [Indexed: 12/17/2022] Open
Abstract
Mushroom Lentinula edodes has been widely studied therapeutically. However, there is no data regarding its daily intake level safety. Since L. edodes has many active compounds known to bind to metals, we evaluated macro and micronutrients in liver and kidney of healthy rats after subchronic exposure to L. edodes. Rats were divided into four groups, receiving water and L. edodes at 100, 400 and 800 mg/kg/day. The treatment lasted 30 days. Essential elements (Zn, Cu, Mg, Fe, Mn, Se, Co, Mo, and Li) were analyzed in an inductively coupled plasma mass spectrometer. Our results demonstrated a significant decrease in Cu, Fe, Mn and Co levels in liver of rats receiving L. edodes at the highest doses. In kidney, Mn, Mo and Li concentrations significantly dropped in the groups exposed to the highest doses. In this way, an important point is revealed concerning the food safety from L. edodes, once its chronic and high consumption could contribute to macro and micronutrients deficiency. Additionally, we speculate that the daily use of L. edodes could be unsuccessful for patients in mineral therapy besides being able to be unsafe for individuals with some propensity to mineral deficiency.
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Affiliation(s)
- D Grotto
- Toxicological Research Laboratory (Lapetx), University of Sorocaba (Uniso), Rodovia Raposo Tavares km 92.5, CEP 18023-000 Sorocaba, SP, Brazil
| | - M Gerenutti
- Toxicological Research Laboratory (Lapetx), University of Sorocaba (Uniso), Rodovia Raposo Tavares km 92.5, CEP 18023-000 Sorocaba, SP, Brazil
| | - V C O Souza
- School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Avenida do Café, s/n, CEP 14040-903 Ribeirão Preto, SP, Brazil
| | - F Barbosa
- School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo (USP), Avenida do Café, s/n, CEP 14040-903 Ribeirão Preto, SP, Brazil
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