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Li M, Li L, Sun B, Ma S. Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review. Int J Biol Macromol 2024; 255:128199. [PMID: 37979754 DOI: 10.1016/j.ijbiomac.2023.128199] [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: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution effect, mechanical shear effect, competitive water absorption, and steric hindrance of WBDF, as well as the non-covalent binding between WBDF and gluten protein, are considered the key mechanisms underlying the WBDF-gluten protein interaction. However, current studies on the interaction are mostly limited to the impact of the interaction on gluten protein and are rarely focused on the quality of products. Therefore, the effects of the interaction on the structural characteristics and aggregation behavior of gluten protein and multiple involved mechanisms are discussed in this review. On this basis, these changes are systematically related to the gluten network structure, dough properties, and product quality. Mitigation measures corresponding to negative impacts also need to be elaborated to guide and standardize the production and development of dough products containing WBDF.
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Affiliation(s)
- Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
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2
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Bao Q, Yan J, Ma S. Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein. Int J Biol Macromol 2023; 253:127164. [PMID: 37778582 DOI: 10.1016/j.ijbiomac.2023.127164] [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: 07/24/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
To understand the heat mediated cross-linking mechanism of gluten in the presence of wheat bran dietary fiber (WBDF), the effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein was comparatively investigated in this study. The results showed G' and G" increased after adding WBDF, then decreased after heating. The SE-HPLC, chemical interaction and surface hydrophobicity analysis revealed the WBDF participated in the rearrangement of intermolecular interactions and induced depolymerization behavior behavior of gluten via disulfide and non-covalent bonds at low temperatures (25 °C and 60 °C), but heating (at 95 °C) promoted these interactions via disulfide bonds. Besides, changes in the secondary structure of gluten protein induced by WBDF during heating were correlated with the steric hindrance and hydroxyl groups on WBDF. These results suggested that WBDF impeded the cross-linking and aggregation of gluten through the rearrangement of chemical bonds and physical entanglements, then this effect was weakened at high temperatures, most likely by improving the disulfide bonds among gluten proteins. This study consummates the understanding of the cross-linking mechanisms of gluten with WBDF during heating, and provides the theoretical basis for improving the quality and acceptability of whole wheat-based products.
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Affiliation(s)
- Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jingyao Yan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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Feng Y, Feng X, Liu S, Zhang H, Wang J. Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7387-7396. [PMID: 35789003 DOI: 10.1002/jsfa.12107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 06/08/2022] [Accepted: 07/05/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p-coumaric acid (p-CA) were selected to study the interaction mechanism between cereal phenolic acids and gluten protein. RESULTS The results showed that adding GA significantly (P < 0.05) decreased the content of free sulfhydryl in gluten proteins by 70-87.26% compared with the control group. The aggregates' behavior of gluten protein induced by adding the phenolic acids would produce oversized particles (>5000 nm). Adding the selected phenolic acids changed the hydrogen-bond linkage of protein secondary structure. Zeta potential values of gluten protein increased significantly (P < 0.05) by 14.41%, 26.49%, 30.77%, and 57.93% for CA, p-CA, GA, and SA respectively added at 0.03 g kg-1 . Moreover, the gluten protein surface hydrophobicity increased when the phenolic acids were added at 0.03 g kg-1 , displaying the effect of the phenolic acid on the hydrophobic interaction of protein. Molecular docking results showed that the selected phenolic acids could interact with glutenin and gliadin using hydrogen-bond formation, and SA had the strongest binding with glutenin and gliadin. CONCLUSION The results demonstrated that the selected phenolic acids could interact with gluten protein via covalent cross-linking as well as by hydrogen bonding, thereby changing the structure of the gluten protein. This exploration is expected to provide theoretical support for the development and utilization of whole-grain foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yulin Feng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China
| | - Xuejia Feng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China
| | - Shuchang Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China
| | - Huijuan Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, China
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Wang Y, Li Y, Fan M, Wang L, Qian H. Effect of lactylation on functional and structural properties of gluten. Front Nutr 2022; 9:1018456. [PMID: 36386953 PMCID: PMC9650282 DOI: 10.3389/fnut.2022.1018456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Accepted: 10/07/2022] [Indexed: 10/15/2023] Open
Abstract
Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading to a significant improvement in the solubility. An improvement in oil absorption capacity (OAC) could be attributed to a decrease in protein folding degree after lactylation. In addition, the emulsifying properties of gluten were significantly enhanced. The introduction of lactate group also significantly increased the viscoelasticity of gluten. Fourier transform infrared spectroscopy (FTIR) showed there was a significant decrease in β-turns content and a significant increase in β-sheets content. The folded conformation of gluten was gradually extended after lactation by fluorescence spectroscopy measurement. Both in lactate and sodium lactate treatment, the maximum emission wavelength indicated a blue shift, and the UV intensity showed an increase. These results could demonstrate that lactylation could extend the structure and improve the functional property.
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Du Y, Liang F, Chen Z, Zhou W, Tu Z, Li J. Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins. Food Res Int 2022; 160:111712. [DOI: 10.1016/j.foodres.2022.111712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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Feng W, Ma S, Sun B, Wang X, Wang F. Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
| | - Fengcheng Wang
- College of Food Science and Engineering Henan University of Technology 450001 Zhengzhou Henan China
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Fan L, Li L, Xu A, Huang J, Ma S. Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality. Front Nutr 2022; 9:952525. [PMID: 35873449 PMCID: PMC9301053 DOI: 10.3389/fnut.2022.952525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 06/09/2022] [Indexed: 12/01/2022] Open
Abstract
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
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Affiliation(s)
- Ling Fan
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Anmin Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- *Correspondence: Jihong Huang
| | - Sen Ma
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Sen Ma
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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Wang Z, Ma S, Huang J, Li L, Sun B, Tian X, Wang X. Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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Ma S, Liu N, Wang Z, Wang X. Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14603] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Sen Ma
- School of Food Science and Technology Henan University of Technology Zhengzhou Henan 450001 China
| | - Ning Liu
- School of Food Science and Technology Henan University of Technology Zhengzhou Henan 450001 China
| | - Zhen Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou Henan 450001 China
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11
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Liu N, Ma S, Wang Z, Li L, Zheng X, Wang X. Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ning Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xueling Zheng
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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12
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Ma S, Wang Z, Liu N, Zhou P, Bao Q, Wang X. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14781] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Ning Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Peng Zhou
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Qingdan Bao
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan450001China
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13
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Han W, Ma S, Li L, Zheng X, Wang X. Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.033] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.051] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ma S, Han W, Li L, Zheng X, Wang X. The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber. Food Funct 2019; 10:172-179. [PMID: 30516204 DOI: 10.1039/c8fo01810c] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of whole wheat flour products due to its destructive effect on the gluten matrix. Glutenin and gliadin are the major components of gluten protein and contribute to a proper gluten structure. In this study, the thermostability, surface hydrophobicity, fluorescence characteristics, free sulfhydryl contents, and molecular weight distributions of glutenin- and gliadin-rich fractions were determined after the addition of WBDF. The addition of WBDF to glutenin resulted in an increased surface hydrophobicity and free sulfhydryl content, as well as a red-shift of the fluorescence spectrum. However, the WBDF-modified gliadin fraction changed slightly mainly due to its spherical conformation. Size exclusion chromatography profiles revealed increasing soluble gliadin aggregates and decreasing high molecular weight glutenin fractions as a result of WBDF incorporation. The results from the thermostability analyses exhibited decreased weight loss and decomposition temperatures for both glutenin and gliadin proteins at high WBDF concentration. Our results suggest that changes in the gluten matrix caused by WBDF may largely rely on glutenin structure variation.
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Affiliation(s)
- Sen Ma
- College of Food science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
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16
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Han W, Ma S, Li L, Zheng X, Wang X. Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13861] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Wen Han
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Li Li
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xueling Zheng
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Grain and Food science; Henan University of Technology; Zhengzhou Henan 450001 China
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