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Kulathunga J, Whitney K, Simsek S. Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20056-20063. [PMID: 39213597 DOI: 10.1021/acs.jafc.4c05380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
This research investigates the influence of milling methods and starter cultures on the structural characteristics of water-extractable arabinoxylans (WE-AX) in stone-milled whole-grain flour and sourdough bread. Stone milling was conducted to generate six different whole wheat flour samples, from which sourdough bread was produced using wheat and rye starter cultures. The study found that both milling parameters and the type of starter culture significantly impacted the fine structural details of WE-AX, including sugar composition, arabinoxylan (AX) content, and the arabinose-to-xylose (A/X) ratio values. These differences were statistically significant (p < 0.05). Furthermore, transforming flour into sourdough bread resulted in the molecular degradation of AX, significantly reducing its molecular weight and leading to a more heterogeneous fine structure. This detailed characterization of AX's alterations during food processing provides insights into evaluating its potential health benefits in whole-grain products.
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Affiliation(s)
- Jayani Kulathunga
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Department of Multidisciplinary Studies, Faculty of Urban and Aquatic Bioresources, University of Sri Jayewardenepura, Nugegoda 10100, Sri Lanka
| | - Kristin Whitney
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58102, United States
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods. Compr Rev Food Sci Food Saf 2024; 23:e13366. [PMID: 38775125 DOI: 10.1111/1541-4337.13366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 04/10/2024] [Accepted: 04/25/2024] [Indexed: 07/02/2024]
Abstract
Wheat bran (WB) is a well-known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.
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Affiliation(s)
- Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, P. R. China
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
- Wheat Marketing Center, Portland, Oregon, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Zhuang M, Li G, Wang X, Ke S, Wang A, Zhou Z. Structural property of extractable proteins and polysaccharides in wheat bran following a dual-enzymatic pretreatment and corresponding functionality. Int J Biol Macromol 2024; 255:128100. [PMID: 37981285 DOI: 10.1016/j.ijbiomac.2023.128100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 10/02/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
The current study applied dual-enzymatic treatment via alcalase and Bacillus velezensis hydrolase for enhancing extraction of proteins and polysaccharides from wheat bran and modifying their corresponding structure. Results indicated the aqueous extract by enzymatic pretreatment (referred as EHWB) had an increased content of soluble substance, in which 18.5 % increased for carbohydrates and 11.4 % increased for proteins in the extract compared to the aqueous extract without enzymes (labeled as AEWB). Furthermore, compositions with lower molecular weight of 130 kDa and < 21.1 kDa for polysaccharides and proteins, respectively, were found in EHWB. Interestingly, EHWB had a twice higher radicals scavenging than that of AEWB, and digestive property indicated EHWB had a greater peptides production although glucose release was lower in gastric phase. Importantly, this is the first study to reveal that gut microbiota fermentation of EHWB resulted in faster generation of short-chain fatty acids at initial fermentation stage (6 h), followed a higher generation of butyrate at final fermentation stage (24 h). This fermentation property might be associated with its presence of lower molecular weight substrates and even the changes in the molecular structure induced by the enzymes. This study highlights a novel approach for developing a value-added product from wheat bran.
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Affiliation(s)
- Min Zhuang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Gaoheng Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuanyu Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Sheng Ke
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, The Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Yilmaz-Turan S, Lopez-Sanchez P, Jiménez-Quero A, Plivelic TS, Vilaplana F. Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Robert B, Chenthamara D, Subramaniam S. Fabrication and biomedical applications of Arabinoxylan, Pectin, Chitosan, Soy protein, and Silk fibroin hydrogels via laccase - ferulic acid redox chemistry. Int J Biol Macromol 2021; 201:539-556. [PMID: 34973987 DOI: 10.1016/j.ijbiomac.2021.12.103] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/23/2021] [Accepted: 12/17/2021] [Indexed: 12/11/2022]
Abstract
The unique physiochemical properties and the porous network architecture of hydrogel seek the attention to be explored in broad range of fields. In the last decade, numerous studies on the development of enzymatically cross-linked hydrogels have been elucidated. Implementing enzyme based cross-linking for fabrication of biomaterials over other crosslinking methods harbor various advantages, especially hydrogels designed using laccase exhibits mild reaction environment, high cross-linking efficiency and less toxicity. To our knowledge this is the first report reviewing the formulation of laccase mediated cross-linking for hydrogel preparation. Here, laccase catalyzed synthesis of hydrogel using polysaccharide viz. arabinoxylan, sugar beet pectin, galactomannan, chitosan etc. and proteins namely soy protein, gelatin, silk fibroin were discussed on highlighting their mechanical properties and its possible field of application. We have summarized the role of phenolic acids in laccase mediated crosslinking particularly ferulic acid which is a component of lignocellulose, serving cell rigidity via crosslinkage. The review also discusses on various biomedical applications such as controlled protein release, tissue engineering, and wound healing. It is anticipated that this review will give a detailed information on different laccase mediated reaction strategies that can be applied for the synthesis of various new biomaterials with tailor made properties.
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Affiliation(s)
- Becky Robert
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Dhrisya Chenthamara
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Sadhasivam Subramaniam
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India; Department of Extension and Career Guidance, Bharathiar University, Coimbatore 641046, India.
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De Anda-Flores Y, Carvajal-Millan E, Lizardi-Mendoza J, Rascon-Chu A, Tanori-Cordova J, Martínez-López AL, Burgara-Estrella AJ, Pedroza-Montero MR. Conformational Behavior, Topographical Features, and Antioxidant Activity of Partly De-Esterified Arabinoxylans. Polymers (Basel) 2021; 13:2794. [PMID: 34451333 PMCID: PMC8398917 DOI: 10.3390/polym13162794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/23/2022] Open
Abstract
This study aimed to investigate the effect of arabinoxylans (AX) partial de-esterification with feruloyl esterase on the polysaccharide conformational behavior, topographical features, and antioxidant activity. After enzyme treatment, the ferulic acid (FA) content in AX was reduced from 7.30 to 5.48 µg FA/mg polysaccharide, and the molecule registered a small reduction in radius of gyration (RG), hydrodynamic radius (Rh), characteristic ratio (C∞), and persistence length (q). A slight decrease in α and a small increase in K constants in the Mark-Houwink-Sakurada equation for partially de-esterified AX (FAX) suggested a reduction in molecule structural rigidity and a more expanded coil conformation, respectively, in relation to AX. Fourier transform infrared spectroscopy spectra of AX and FAX presented a pattern characteristic for this polysaccharide. Atomic force microscopy topographic analysis of FAX showed a more regular surface without larger hollows in relation to AX. The antioxidant activity of FAX, compared to AX, was reduced by 30 and 41% using both 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods, respectively. These results suggest that feruloyl esterase treatment of AX could offer a strategy to tailor AX chains conformation, morphological features, and antioxidant activity, impacting the development of advanced biomaterials for biomedical and pharmaceutical applications.
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Affiliation(s)
- Yubia De Anda-Flores
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Elizabeth Carvajal-Millan
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Jaime Lizardi-Mendoza
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Agustin Rascon-Chu
- Biotechnology-CTAOV, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico;
| | - Judith Tanori-Cordova
- Department of Polymers and Materials Research, University of Sonora, Hermosillo 83000, Mexico;
| | - Ana Luisa Martínez-López
- NANO-VAC Research Group, Department of Chemistry and Pharmaceutical Technology, University of Navarra, 31008 Pamplona, Spain;
| | - Alexel J. Burgara-Estrella
- Department of Physics Research, University of Sonora, Hermosillo 83000, Mexico; (A.J.B.-E.); (M.R.P.-M.)
| | - Martin R. Pedroza-Montero
- Department of Physics Research, University of Sonora, Hermosillo 83000, Mexico; (A.J.B.-E.); (M.R.P.-M.)
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Shang XL, Liu CY, Dong HY, Peng HH, Zhu ZY. Extraction, purification, structural characterization, and antioxidant activity of polysaccharides from Wheat Bran. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130096] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Molecular modification, structural characterization, and biological activity of xylans. Carbohydr Polym 2021; 269:118248. [PMID: 34294285 DOI: 10.1016/j.carbpol.2021.118248] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 05/21/2021] [Accepted: 05/23/2021] [Indexed: 12/17/2022]
Abstract
The differences in the source and structure of xylans make them have various biological activities. However, due to their inherent structural limitations, the various biological activities of xylans are far lower than those of commercial drugs. Currently, several types of molecular modification methods have been developed to address these limitations, and many derivatives with specific biological activity have been obtained. Further research on structural characteristics, structure-activity relationship and mechanism of action is of great significance for the development of xylan derivatives. Therefore, the major molecular modification methods of xylans are introduced in this paper, and the primary structure and conformation characteristics of xylans and their derivatives are summarized. In addition, the biological activity and structure-activity relationship of the modified xylans are also discussed.
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Dolores FPM, Consuelo CMA, Rafael CR, Rita PS, Luisa MLA, Elizabeth CM. Influence of arabinoxylan and crosslinked arabinoxylan consumption on blood serum lipids and glucose levels of Wistar rats. AIMS BIOENGINEERING 2021. [DOI: 10.3934/bioeng.2021018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Liu Y, Wang S, Kang J, Wang N, Xiao M, Li Z, Wang C, Guo Q, Hu X. Arabinoxylan from wheat bran: molecular degradation and functional investigation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105914] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kaur A, Yadav MP, Singh B, Bhinder S, Simon S, Singh N. Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydr Polym 2019; 221:166-173. [DOI: 10.1016/j.carbpol.2019.06.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 06/01/2019] [Accepted: 06/03/2019] [Indexed: 11/28/2022]
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Influence of carboxymethylation on the gelling capacity, rheological properties, and antioxidant activity of feruloylated arabinoxylans from different sources. J Appl Polym Sci 2019. [DOI: 10.1002/app.48325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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14
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Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Martínez-López AL, Carvajal-Millan E, Marquez-Escalante J, Campa-Mada AC, Rascón-Chu A, López-Franco YL, Lizardi-Mendoza J. Enzymatic cross-linking of ferulated arabinoxylan: effect of laccase or peroxidase catalysis on the gel characteristics. Food Sci Biotechnol 2019; 28:311-318. [PMID: 30956842 PMCID: PMC6431306 DOI: 10.1007/s10068-018-0488-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 09/24/2018] [Accepted: 09/28/2018] [Indexed: 01/03/2023] Open
Abstract
Arabinoxylans (AX) gels at 4% (w/v) were prepared using laccase (LAX gels) or peroxidase (PAX gels), and their cross-linking, rheological, structural, and spectroscopic characteristics were investigated. LAX gels presented lower amount of 5,5'-diferulic acid (11%), smaller mesh size (128 nm), and higher hardness (37 N) and elasticity (430 Pa) than the PAX gels (28%, 197 nm, 7 N, and 120 Pa, respectively). Microscopy of the LAX gels showed linked strands, while the system was less connected in the PAX gels. The Raman band at 2895 cm-1 of the LAX and PAX gels was less intense, indicating enhanced hydrogen bonding compared to that of AX. This decrease was less dramatic for the PAX gels. The greater content of 5,5'-diferulic acid in PAX gels could favor intrachain bonds, affecting their rheological, structural, and spectroscopic characteristics. Laccase may be a better option than peroxidase for AX gelation intended for food and biotechnological applications.
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Affiliation(s)
- Ana L. Martínez-López
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Elizabeth Carvajal-Millan
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Jorge Marquez-Escalante
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Alma C. Campa-Mada
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Agustín Rascón-Chu
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Yolanda L. López-Franco
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
| | - Jaime Lizardi-Mendoza
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a La Victoria Km. 0.6, 83304 Hermosillo, Sonora Mexico
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Martínez-López A, Carvajal-Millan E, Sotelo-Cruz N, Micard V, Rascón-Chu A, López-Franco Y, Lizardi-Mendoza J, Canett-Romero R. Enzymatically cross-linked arabinoxylan microspheres as oral insulin delivery system. Int J Biol Macromol 2019; 126:952-959. [DOI: 10.1016/j.ijbiomac.2018.12.192] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 10/27/2022]
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