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Sharma V, Patial V. Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis. ACS FOOD SCIENCE & TECHNOLOGY 2021; 1:1717-1739. [DOI: 10.1021/acsfoodscitech.1c00220] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/10/2024]
Affiliation(s)
- Vinesh Sharma
- Pharmacology and Toxicology Laboratory, Dietetics & Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061 (H.P.), India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002 (U.P.), India
| | - Vikram Patial
- Pharmacology and Toxicology Laboratory, Dietetics & Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061 (H.P.), India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002 (U.P.), India
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Evaluation of the impact of activated carbon-based filtration system on the concentration of aflatoxins and selected heavy metals in roasted coffee. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107583] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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El Rabey HA, Rezk SM, Sakran MI, Mohammed GM, Bahattab O, Balgoon MJ, Elbakry MA, Bakry N. Green coffee methanolic extract and silymarin protect against CCl4-induced hepatotoxicity in albino male rats. BMC Complement Med Ther 2021; 21:19. [PMID: 33413326 PMCID: PMC7792057 DOI: 10.1186/s12906-020-03186-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Accepted: 12/13/2020] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND During the last few decades, patients worldwide have been interested in using alternative medicine in treating diseases to avoid the increased side effects of chemical medications. Green coffee is unroasted coffee seeds that have higher amounts of chlorogenic acid compared to roasted coffee. Green coffee was successfully used to protect against obesity, Alzheimer disease, high blood pressure and bacterial infection. METHODS This study aimed to investigate the probable protective activity of the green coffee methanolic extract, silymarin and their combination on CCl4-induced liver toxicity in male rats. Thirty Sprague - Dawley male albino rats were divided into 5 groups; control negative (G1) just got the vehicle (olive oil) and the other four groups received CCl4 dissolved in olive oil through an intraperitoneal injection and were divided into untreated control positive group (G2), the third group (G3) was treated with green coffee methanolic extract, the fourth group (G4) was treated with silymarin, and the fifth group (G5) was treated with a combination of green coffee methanolic extract and silymarin. RESULTS In the positive control group treated with CCl4 (G2), the CCl4-induced toxicity increased lipid peroxidation, IL-6, kidney function parameters, liver function enzymes, total cholesterol, triglycerides and low-density lipoproteins, and decreased irisin, antioxidants, CYP450 and high-density lipoprotein levels. Hepatic tissues were also injured. However, treating the injured rats in G3, G4 and G5 significantly improved the altered parameters and hepatic tissues. CONCLUSIONS Green coffee methanolic extract, silymarin, and their combination succeeded in protecting the male rats against CCl4 hepatotoxicity due to their antioxidant activity. Effect of green coffee methanolic extract mixed with silymarin in G5 was more efficient than that of green coffee methanolic extract in G3 or silymarin in G4.
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Affiliation(s)
- Haddad A El Rabey
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia. .,Bioinformatics Department, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City, Egypt.
| | - Samar M Rezk
- Clinical Nutrition Department, Mahalla Hepatology Teaching Hospital, Gharbyia, El-Mahalla El-Kubra, Egypt
| | - Mohamed I Sakran
- Biochemistry Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia.,Biochemistry section, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt
| | - Ghena M Mohammed
- Department of Nutrition and Food Science, Faculty of Home Economics, University of Tabuk, Tabuk, Saudi Arabia
| | - Omar Bahattab
- Biology Department, Faculty of Science, University of Tabuk, Tabuk, Saudi Arabia
| | - Maha J Balgoon
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed A Elbakry
- Biochemistry section, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt
| | - Nadia Bakry
- Bone Marrow Transplantation and Cord Blood Unit, Mansoura University Children Hospital, Mansoura, Egypt
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Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract. Toxicon 2020; 188:172-177. [PMID: 33096150 DOI: 10.1016/j.toxicon.2020.10.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/25/2020] [Accepted: 10/20/2020] [Indexed: 11/21/2022]
Abstract
The aim of this study was to determine the degree of mold contamination and mycotoxin levels in commercially available green coffee products and dietary supplements with green coffee extract. The study included 34 samples from green coffee products: raw beans (n = 16), ground coffee (n = 15) and instant coffee (n = 3), as well as 22 samples from dietary supplements in form of capsules (n = 19), tablets (n = 2) and sachets (n = 1). Total mold count was determined with spread-plate method. Anamorphic mold were identified based on their microscopic morphology and the type of sporulation. Concentrations of mycotoxins, ochratoxin A and citrinin, were quantified by means of HPLC-fluorescence detection. Molds, typically Aspergillus spp. and Penicillium spp., were found in 94% of green coffee beans, 100% of ground and instant coffee samples, and 55% of dietary supplement samples. None of the samples contained detectable levels of citrinin. Ochratoxin A (0.4 ng/g) was detected in only one sample of raw green coffee beans, but in up to 40% and 67% of ground and instant coffee samples, respectively. Mean concentrations of ochratoxin A in ground and instant coffee samples were 3.28 ng/g and 4.09 ng/g, respectively, and maximum concentrations amounted to 6.65 ng/g and 7.44 ng/g, respectively. Ochratoxin A (mean concentration 9.60 ng/g, maximum level 31.4 ng/g) was also detected in up to 58% of the supplement capsules, but in none of tablets and sachets.
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Green coffee derived supplements and infusions as a source of polyamines and free amino acids. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03609-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
AbstractThis work reports on monoamines (MA), diamines (DA) and polyamines (PA) as well as free amino acids (fAA) in nutritional supplements and infusions derived from green coffee beans. Samples were investigated using a ultra-high performance liquid chromatography UV/FLR method, which was validated regarding specificity, linearity, range, precision, accuracy and limits of detection and quantification. Nutritional supplements based on green coffee beans showed large amounts of total amines ranging from 1090 to 2593 mg/kg, with exceptional high levels of spermidine up to 724 mg/kg, and a content of fAA from 4004 to 12,389 mg/kg. Infusions brewed from green coffee beans showed much lower contents of amines (14–17 mg/L) and fAA (78–100 mg/L). However, if the customary edible portion was considered, infusions from green coffee were a mainly better source for MA and PA as well for fAA, compared to nutritional supplements. Tryptamine and tyramine were predominant as MA putrescine as DA, and spermidine as PA, respectively.
Graphic abstract
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Jonatova P, Dzuman Z, Prusova N, Hajslova J, Stranska-Zachariasova M. Occurrence of ochratoxin A and its stereoisomeric degradation product in various types of coffee available in the Czech market. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2019.2507] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Ochratoxin A (OTA) belongs among the most frequently occurring mycotoxins in coffee. In order to investigate its contamination levels in products currently available in the market, a broad set of coffee samples (103 in total) collected between 2016 and 2018 in the Czech Republic was investigated. Aqueous-methanolic extracts purified by using immunoaffinity columns were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (U-HPLC-MS/MS). The undertaken study revealed a relatively low OTA contamination of roasted coffee (in the range 0.2-2.5 μg/kg with the mean concentration of 0.6 μg/kg, and 71% of positive samples). The roasted coffee samples did not exceed the maximum limit of 5 μg/kg set by 1881/2006/EC. With regard to instant coffee samples, OTA concentrations were considerably higher. All the samples were positive, with a mean concentration of 2.9 μg/kg (ranging from 0.6 to 12.8 μg/kg, with 100% of positive samples). One of the analysed samples of instant coffee even exceeded the maximum limit of 10 μg/kg (1881/2006/EC). The study further revealed a relatively high incidence of 14-(R)-OTA, stereoisomer of OTA (14-(S)-OTA), originating as its main degradation product. Its identity was confirmed by high resolution mass spectrometry (HRMS/MS). Most of the samples positive for OTA were also positive for this diastereoisomer, with signal intensities of approx. one-third to one half of the signal of 14-(S)-OTA.
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Affiliation(s)
- P. Jonatova
- University of Chemistry and Technology, Technicka 5, 166 28, Prague, Czech Republic
| | - Z. Dzuman
- University of Chemistry and Technology, Technicka 5, 166 28, Prague, Czech Republic
| | - N. Prusova
- University of Chemistry and Technology, Technicka 5, 166 28, Prague, Czech Republic
| | - J. Hajslova
- University of Chemistry and Technology, Technicka 5, 166 28, Prague, Czech Republic
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Bhandarkar NS, Mouatt P, Brown L, Panchal SK. Green coffee ameliorates components of diet-induced metabolic syndrome in rats. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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Bosso H, Soares Arantes GEP, Barbalho SM, Guiguer ÉL, de Souza MDSS, Bueno PCDS, Chies AB, Oliveira PBD, Mendes CG, Araújo AC. Effects of Green and Ripe Coffee in the Metabolic Profile and Muscle Enzymes in Animals Practicing Physical Exercise. J Med Food 2019; 22:416-420. [DOI: 10.1089/jmf.2018.0162] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Affiliation(s)
- Henrique Bosso
- Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
| | | | - Sandra Maria Barbalho
- Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
- Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | - Élen Landgraf Guiguer
- Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
- Department of Biochemistry and Nutrition, Faculty of Food Technology of Marília, Marília, Brazil
| | | | | | - Agnaldo Bruno Chies
- Department of Pharmacology, Marilia Faculty of Medicine, FAMEMA, Marília, Brazil
| | | | | | - Adriano Cressoni Araújo
- Department of Biochemistry and Pharmacology, School of Medicine, University of Marília (UNIMAR), Marília, Brazil
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Caro-Gómez E, Sierra JA, Escobar JS, Álvarez-Quintero R, Naranjo M, Medina S, Velásquez-Mejía EP, Tabares-Guevara JH, Jaramillo JC, León-Varela YM, Muñoz-Durango K, Ramírez-Pineda JR. Green Coffee Extract Improves Cardiometabolic Parameters and Modulates Gut Microbiota in High-Fat-Diet-Fed ApoE -/- Mice. Nutrients 2019; 11:E497. [PMID: 30818779 PMCID: PMC6470615 DOI: 10.3390/nu11030497] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/15/2019] [Accepted: 02/22/2019] [Indexed: 12/11/2022] Open
Abstract
Chlorogenic acids (CGA) are the most abundant phenolic compounds in green coffee beans and in the human diet and have been suggested to mitigate several cardiometabolic risk factors. Here, we aimed to evaluate the effect of a water-based standardized green coffee extract (GCE) on cardiometabolic parameters in ApoE-/- mice and to explore the potential underlying mechanisms. Mice were fed an atherogenic diet without (vehicle) or with GCE by gavage (equivalent to 220 mg/kg of CGA) for 14 weeks. We assessed several metabolic, pathological, and inflammatory parameters and inferred gut microbiota composition, diversity, and functional potential. Although GCE did not reduce atherosclerotic lesion progression or plasma lipid levels, it induced important favorable changes. Specifically, improved metabolic parameters, including fasting glucose, insulin resistance, serum leptin, urinary catecholamines, and liver triglycerides, were observed. These changes were accompanied by reduced weight gain, decreased adiposity, lower inflammatory infiltrate in adipose tissue, and protection against liver damage. Interestingly, GCE also modulated hepatic IL-6 and total serum IgM and induced shifts in gut microbiota. Altogether, our results reveal the cooccurrence of these beneficial cardiometabolic effects in response to GCE in the same experimental model and suggest potential mediators and pathways involved.
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Affiliation(s)
- Erika Caro-Gómez
- Grupo Inmunomodulación-GIM, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
| | - Jelver A Sierra
- Vidarium⁻Nutrition, Health and Wellness Research Center, Grupo Empresarial Nutresa. Calle 8 Sur No. 50-67, 050023 Medellín, Colombia.
| | - Juan S Escobar
- Vidarium⁻Nutrition, Health and Wellness Research Center, Grupo Empresarial Nutresa. Calle 8 Sur No. 50-67, 050023 Medellín, Colombia.
| | - Rafael Álvarez-Quintero
- Grupo de Investigación en Sustancias Bioactivas, Facultad de Ciencias Farmacéuticas y Alimentarias, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
| | - Mauricio Naranjo
- Colcafé Research Coffee Group, Industria Colombiana de Café S.A.S. Calle 8 Sur No. 50-19, 050023 Medellín, Colombia.
| | - Sonia Medina
- Facultad de Ingeniería, Corporación Universitaria Lasallista, Carrera 51 N°118Sur-57, 055440 Caldas, Colombia.
| | - Eliana P Velásquez-Mejía
- Vidarium⁻Nutrition, Health and Wellness Research Center, Grupo Empresarial Nutresa. Calle 8 Sur No. 50-67, 050023 Medellín, Colombia.
| | - Jorge H Tabares-Guevara
- Grupo Inmunomodulación-GIM, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
| | - Julio C Jaramillo
- Grupo Inmunomodulación-GIM, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
| | - Yudy M León-Varela
- Grupo Inmunomodulación-GIM, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
| | - Katalina Muñoz-Durango
- Vidarium⁻Nutrition, Health and Wellness Research Center, Grupo Empresarial Nutresa. Calle 8 Sur No. 50-67, 050023 Medellín, Colombia.
| | - José R Ramírez-Pineda
- Grupo Inmunomodulación-GIM, Universidad de Antioquia. Calle 70 No. 52-21, 050010 Medellín, Colombia.
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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Association of Coffee Consumption with Hearing and Tinnitus Based on a National Population-Based Survey. Nutrients 2018; 10:nu10101429. [PMID: 30287741 PMCID: PMC6213338 DOI: 10.3390/nu10101429] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/20/2018] [Accepted: 09/30/2018] [Indexed: 12/11/2022] Open
Abstract
Coffee is the one of the most common beverages worldwide and has received considerable attention for its beneficial health effects. However, the association of coffee with hearing and tinnitus has not been well studied. The aim of this study was to investigate the association of coffee with hearing and tinnitus based on a national population-based survey. We evaluated hearing and tinnitus data from the 2009–2012 Korean National Health and Nutrition Examination Survey and their relationship with a coffee consumption survey. All patients underwent a medical interview, physical examination, hearing test, tinnitus questionnaire and nutrition examination. Multivariable logistic regression models were used to examine the associations between coffee and hearing loss or tinnitus. We evaluated 13,448 participants (≥19 years) participants. The frequency of coffee consumption had a statistically significant inverse correlation with bilateral hearing loss in the 40–64 years age group. Daily coffee consumers had 50–70% less hearing loss than rare coffee consumers, which tended to be a dose-dependent relationship. In addition, the frequency of coffee consumption had an inverse correlation with tinnitus in the 19–64 years age group but its association was related with hearing. Brewed coffee had more of an association than instant or canned coffee in the 40–64 years age group. These results suggest a protective effect of coffee on hearing loss and tinnitus.
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Abstract
Colorectal cancer (CRC) is one of the most common malignant tumors in the digestive tract, with high incidence and mortality. Most of CRC cases are diagnosed at the late stage, and the treatment effect is therefore poor. Thus, the prevention of CRC is particularly important. There have been many studies on the prevention of CRC in recent years. This paper will summarize the latest research on the primary prevention of CRC.
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Affiliation(s)
- Yan Chu
- Department of Gastroenterology, Shanghai Fifth People's Hospital Affiliated to Fudan University, Shanghai 200240, China
| | - Feng-Yuan Chen
- Department of Gastroenterology, Shanghai Fifth People's Hospital Affiliated to Fudan University, Shanghai 200240, China
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Sanlier N, Atik A, Atik I. Consumption of green coffee and the risk of chronic diseases. Crit Rev Food Sci Nutr 2018; 59:2573-2585. [DOI: 10.1080/10408398.2018.1461061] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Nevin Sanlier
- Lokman Hekim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Azize Atik
- Afyon Kocatepe University, Sultandağı Vocational School, Food Technology Program, Afyonkarahisar, Turkey
| | - Ilker Atik
- Afyon Kocatepe University, Afyon Vocational School, Food Quality Control and Analysis Program, Afyonkarahisar, Turkey
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