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Xiong Z, Guo B, Wei Y, Zhang G, Wang L, Chen Y. Effects of intramolecular proton acceptors located near sulfhydryl groups on sulfhydryl compounds for acrylamide elimination. Food Chem 2023; 410:135476. [PMID: 36652794 DOI: 10.1016/j.foodchem.2023.135476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/04/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023]
Abstract
To explore the effects of intramolecular neighboring groups on sulfhydryl group reactivity in acrylamide removal, the reactions of three sulfhydryl-containing flavoring substances with derived structures, 1-propanethiol, 3-mercaptopropionic acid, and cysteine, with acrylamide were investigated. The results showed that the activation energies of the reactions decreased with the introduction of amino and carboxyl groups. Additional comparison reactions showed that other proton acceptors also promote the reactions of sulfhydryl groups with acrylamide. However, the reactivity was not enhanced if the proton acceptor was located far from the sulfhydryl group. This suggested that sulfhydryl compounds with the molecular structure of proton acceptors on the carbons located β or/and γ to the sulfhydryl group were efficient in eliminating acrylamide, and the results are expected to serve as a guide in the search for effective acrylamide elimination agents.
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Affiliation(s)
- Zhiyong Xiong
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China.
| | - Bingzhi Guo
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yongchun Wei
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Guoquan Zhang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Lei Wang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yingnan Chen
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
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Soy Protein Isolate Interacted with Acrylamide to Reduce the Release of Acrylamide in the In Vitro Digestion Model. Foods 2023; 12:foods12061136. [PMID: 36981063 PMCID: PMC10048519 DOI: 10.3390/foods12061136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/20/2023] [Accepted: 03/01/2023] [Indexed: 03/11/2023] Open
Abstract
Acrylamide (AA), a common carcinogen, has been found in many dietary products.. This study aimed to explore the interaction of soybean protein isolate (SPI) with AA and further research the different effects of SPI on the AA release due to interactions in the in vitro digestion model. Analysis of variance was used to analyze the data. The results suggested that AA could bind with SPI in vitro, leading to the variation in SPI structure. The intrinsic fluorescence of SPI was quenched by AA via static quenching. The non-covalent (van der Waals forces and hydrogen bonding) and covalent bonds were the main interaction forces between SPI and AA. Furthermore, the release of AA significantly decreased due to its interaction with SPI under simulated gastrointestinal conditions. SPI had different effects on the AA release rate after different treatments. The thermal (80, 85, 90, and 95 °C for either 10 or 20 min) and ultrasound (200, 300, and 400 W for either 15, 30, or 60 min) treatments of SPI were useful in reducing the release of AA. However, the high pressure-homogenized (30, 60, 90, and 120 MPa once, twice, or thrice) treatments of SPI were unfavorable for reducing the release of AA.
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3
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Aktağ IG, Hamzalıoğlu A, Kocadağlı T, Gökmen V. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Curr Res Food Sci 2022; 5:1118-1126. [PMID: 35865802 PMCID: PMC9294190 DOI: 10.1016/j.crfs.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/20/2022] [Accepted: 07/04/2022] [Indexed: 11/19/2022] Open
Abstract
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide. Neglected Maillard reaction intermediates play role in acrylamide formation in gut. Exposure may increase when intermediates are converted into acrylamide in the gut. Nucleophiles cause elimination of acrylamide in the intestinal phase. The fate of acrylamide during digestion could be important for exposure estimation.
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Affiliation(s)
- Işıl Gürsul Aktağ
- Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey
| | - Aytül Hamzalıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
- Corresponding author.
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Augustine DA, Bent GA, Nelson PN. Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1324-1331. [PMID: 34043491 DOI: 10.1080/19440049.2021.1925166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The unavoidable presence of acrylamide in foods has fuelled the search for a suitable food additive, one that can successfully mitigate dietary acrylamide levels without changing food quality or compromising the health of consumers. The purpose of this study was to investigate the effect of a sulphur-based additive and amino acid, methionine, on acrylamide reduction. Differential scanning calorimetry, supported by chromatographic measurements, has shown that methionine interacts with acrylamide at a possible optimum temperature of 160°C, thereby disfavouring acrylamide polymerisation. Analysis of the methionine-acrylamide interaction via density functional theoretical modelling (DFT/6-31 + G(d)/RCAM-B3LYP) revealed that methionine's reducing effect may be driven by a Michael-type conjugation of the vinyl group of acrylamide at both the sulphur atom (∆Gf = -53 kJ mol-1) and the amino group (∆Gf = -11.84 kJ mol-1) of methionine. The former conjugation pathway results in a product that is more thermodynamically feasible.
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Affiliation(s)
| | - Grace-Anne Bent
- Department of Chemistry, The University of the West Indies, St. Augustine, Trinidad and Tobago
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5
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Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111165] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. Food Res Int 2020; 132:109109. [DOI: 10.1016/j.foodres.2020.109109] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 02/10/2020] [Accepted: 02/18/2020] [Indexed: 10/25/2022]
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Yoshioka T, Izumi Y, Takahashi M, Suzuki K, Miyamoto Y, Nagatomi Y, Bamba T. Identification of Acrylamide Adducts Generated during Storage of Canned Milk Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3859-3867. [PMID: 32122130 DOI: 10.1021/acs.jafc.9b08139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Since coffee is a significant contributor to the consumption of acrylamide, its reduction is required. Acrylamide is produced during the roasting of coffee beans, but the roasting process is an essential step in determining the taste of coffee. Acrylamide content in coffee has been suggested to decrease by reacting with proteins and/or other substances during storage, but details are unknown. Investigation of acrylamide adducts may contribute to a strategy for acrylamide reduction in coffee. In this study, a stable isotope labeling technique, combined with high-resolution mass spectrometry, allows the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid, were identified. During a 4-month storage period, the formation of these four adducts was found to reduce the total content of acrylamide by 75.3% in canned milk coffee. Therefore, endogenous proteins can be used in acrylamide reduction.
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Affiliation(s)
- Toshiaki Yoshioka
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Yoshihiro Izumi
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Masatomo Takahashi
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Koji Suzuki
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasuhisa Miyamoto
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasushi Nagatomi
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Takeshi Bamba
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
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Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. Food Chem 2018; 240:354-360. [DOI: 10.1016/j.foodchem.2017.07.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/13/2017] [Accepted: 07/25/2017] [Indexed: 11/23/2022]
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Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System. Molecules 2017; 22:molecules22060888. [PMID: 28561777 PMCID: PMC6152654 DOI: 10.3390/molecules22060888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 05/03/2017] [Accepted: 05/20/2017] [Indexed: 11/17/2022] Open
Abstract
The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan's molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Wenli Gao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Liwen Jiang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Qian Xiao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xia Liu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
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Hamzalıoğlu A, Gökmen V. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food Funct 2015; 6:109-14. [DOI: 10.1039/c4fo00884g] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nucleophilic amino acid groups binds to acrylamide during in vitro digestion. Acrylamide levels in food decrease in duodenal and colon phases. Intermediates in fried potatoes may be converted to acrylamide during gastric digestion.
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Affiliation(s)
| | - Vural Gökmen
- Department of Food Engineering
- Hacettepe University
- Ankara
- Turkey
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Narita Y, Inouye K. Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12218-12222. [PMID: 25420187 DOI: 10.1021/jf5035288] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Acrylamide (AA) is classified as a Group 2A carcinogen according to the International Agency for Research on Cancer. Although coffee contains a small amount of AA, it is a popular beverage worldwide. Approximately 10 billion canned coffees are consumed each year in Japan. In this study, we investigated how to decrease AA contained in canned coffee by modifying the heat treatment used for sterilization during the manufacturing process. The AA content of both types of canned coffee (black and milk) was decreased by approximately 95% by heat treatment with adding cysteine at 121 °C for 6 min. The content was also decreased by heat treatment with dithiothreitol, although that with cystine had no effect. Therefore, it is shown that thiol groups in cysteine and dithiothreitol might play an important role in decreasing the AA content.
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Affiliation(s)
- Yusaku Narita
- Innovation Center, UCC Ueshima Coffee Company, Limited , 3-1-4 Zushi, Takatsuki-shi, Osaka 569-0036, Japan
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Kobayashi A, Gomikawa S, Yamazaki A, Sato S, Konishi T. Elimination of Acrylamide by Moderate Heat Treatment below 120°C with Lysine and Cysteine. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.979] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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