Progress 10/01/12 to 09/30/17
Outputs
Target Audience:This project is targeting the scientific community and product developers who are interested in enhancing health benefits using microencapsulation technologies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduate students and two undergraduate students have been trained during the project year. The students have been trained to develop various microencapsulation processes using a spray drying, oven drying, and a microfluidic device using protein-based matrices and a complexation of cyclodextrin. The student also has been trained for various analytical techniques including physical, chemical, and sensory analyses as well as in vitro analysis. How have the results been disseminated to communities of interest?The results from this project year have been reported to scientific meetings and peer-reviewed articles have been published. The scientific meetings include Institute of Food Technologists (IFT) and theKorean Society of Food Science and Technology (KoSFoST). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
There were two goals set for this period: 1.Develop improved microencapsulation technology to encapsulate tributyrin targeting improving gastrointestinal health; and 2.Develop encapsulation vehicle using corn zein protein using a microfluidic device targeting various bioactive compounds. For goal 1) - Butyric acid is an important short-chain fatty acid for intestinal health and has been shown to improve certain intestinal disease states. A triglyceride containing three butyric acid esters, tributyrin (TB), can serve as a source of butyric acid; however, the need to target intestinal delivery and mitigate unpleasant sensory qualities has limited its use in food. Microencapsulation, the entrapment of one or more cores within an isolating matrix, may provide a solution to the challenges mentioned above. For goal 2) - It is important to develop a methodology to prepare controlled delivery systems using food-grade materials (corn zein) through a simple and environmentally friendly process (microfluidic device). The delivery systems will be versatile for different application demands, and their permeability, particle sizes, physical stability, triggered-release factors and dissolution fates can be tuned through different approaches. For goal 1) During the last reporting period, it was demonstrated that microencapsulated tributyrin (TB) in gamma-cyclodextrin (GCD) could lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health. Also, from a sensory study using an R-index method, GCD-TB complex processed by oven drying method showed promising bitterness masking capability. In this period, intestinal release and butyrate production capabilities of the various tributyrin (TB) microcapsules were assessed using TB encapsulated in whey protein isolate (WPI)-basedand gamma-cyclodextrin (GC)-based materials. Using an in vitro digestion and fermentation model, microcapsules containing TB were monitored for their release and production of butyrate in vitro. All samples containing TB showed limited butyrate release (<5%) during oral and gastric stages. In the small intestinal phase, all microcapsules containing TB released approximately 75% of their total butyrate with no significant differences (p>0.05) across formulations. During the fermentation phase, GC-based microcapsules produced significantly more butyrate (p<0.001) than all WPI-based microcapsules. Butyrate production increased significantly (p<0.001) over each time interval with GC-based microcapsules the highest occurring in the 12th hour of fermentation. The GC-based TB encapsulation systems were able to effectively deliver butyrate to the small intestine and generate butyrate in the large intestine. These microcapsules may, therefore, be beneficial for the maintenance of intestinal health and improvement of disease states across all areas of the gastrointestinal tract. For goal 2) For the goal 2, we started with studying zein paritcle formation using a microfluidic device. Zein nanoparticles (NPs) were generated using continuous microfluidic antisolvent precipitation. Concentrations of ethanol and zein, flow ratio between continuous and dispersed phases, total flow rate, and chip configuration were examined for their effect on NP diameter and polydispersity index (PDI). These conditions were simulated using COMSOL Multiphysics, and the diameter and PDI of NPs were correlated with physical parameters calculated by the software. Increasing zein and ethanol concentration increased NP diameter overall (p < 0.01 and 0.001, respectively). Increasing flow of continuous phase relative to dispersed phase decreased NP diameter and increased PDI overall (p < 0.001 for both). Increasing the total flow rate also decreased diameter and increased PDI overall (p < 0.001 for both). COMSOL results demonstrated that average pressure over the 3D interface representing 50% (v/v) ethanol is consistently inversely related with NP diameter and directly related to PDI (r = -0.9391 and 0.7491, respectively). We then used the droplet-based microfluidics to produce sophisticated supramolecular microcapsules within one-step. The objective of this work was to produce food-grade protein microcapsules in a microfluidic system and to control their structural properties by adjusting formulation and flow rates. In this part of the study, a T-junction microfluidic chip was used to create an interface for zein to self-assemble, and therefore form microcapsules with tunable particle size, pore distribution, and permeability. Our scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) results showed that the particle size and the number of pores increased with the flow rate of dispersing phase, while the pore size decreased with the flow rate of dispersing phase. In order to quantify release profiles, release half-life (t50) was used as an indicator for the particle permeability. A wide range of t50, from 3 to 62, minutes was achievedby changing zein concentration and the flow rate of dispersing phase. Using Rhodamine B as an encapsulant, the release rate was positively correlated with the zein concentration and the flow rate of the dispersing phase. Finally, a response surface analysis of formulation and flow rate was applied to aid to design a carrier with desirable release rate. Based on those two studies, we were able to conclude that a microfluidic device can be a valuable tool to create tunable food grade microcapsules using zein.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Yiming Feng and Youngsoo Lee, 2017. Microfluidic fabrication of hollow protein microcapsules for rate-controlled release. RSC Advances, 7(78), 49455-49462.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Alexander Olenskyj, Yiming Feng and Youngsoo Lee, 2017. Continuous microfluidic production of zein nanoparticles and correlation of particle size with physical parameters determined using CFD simulation. J. Food Eng. 211:50-59.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Joseph Donovan, Laura Bauer, George Fahey and Youngsoo Lee, 2017. In vitro digestion and fermentation of microencapsulated tributyrin for the delivery of butyrate. J. Food Sci. 82(6):1491-1499.
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Progress 10/01/15 to 09/30/16
Outputs
Target Audience:This project is targeting the scientific community and product developers who are interested in enhancing health benefits using microencapsulation technology. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three graduate students have been trained during the project year. The students have been trained to develop various microencapsulation processes using a spray drying, oven drying, and a microfluidic device using protein-based matrices and a complexation of cyclodextrin. The student also has been trained for various analytical techniques including physical, chemical, and sensory analyses. How have the results been disseminated to communities of interest?The results from this project year have been reported to scientific meetings and peer-reviewed articles have been published. The scientific meetings include the Institute of Food Technologists (IFT) and the Conference of Food Engineering (CoFE). What do you plan to do during the next reporting period to accomplish the goals?The acquired experiences from the current reporting period will be used to improve the encapsulation of tributyrin using a solid lipid matrix. Improvement of the sein based encapsulation system will be performed. Improvement of the slat encapsulation process will be explored.
Impacts
What was accomplished under these goals?
During the last reporting period, it was demonstrated that microencapsulated tributyrin (TB) in gamma-cyclodextrin (GCD) can lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health. Microencapsulation is commonly used in the food industry for a variety of purposes including added ingredient functionally and taste-masking for those ingredients with negative sensory qualities. Tributyrin (TB), a source intestinally essential butyric acid, possesses negative aroma (cheesy, fecal) and taste (bitter) qualities. This has significantly limited its use in food applications for the potential improvement of intestinal health. Utilizing spray drying and low-temperature oven drying, microcapsules containing TB were produced using whey (WPI), WPI and inulin, and gamma-cyclodextrin (GCD). To determine how microcapsule formulation and drying method affected the perception of TB relative to a control, microencapsulated and free TB were added to an infant formula system and evaluated using the rating method to determine R-index measures. Pooled R-index measures (α = 0.01, 2-tailed, and n = 170) indicated that the only microcapsule not significantly different from the control (R-index below 57.95%) was the GCD and TB oven dried (GCT OD) microcapsule. All other WPI, WPI-inulin, and GCD and TB spray-dried (GCT SD) microcapsules were all significantly different from the control. Average individual R-index results indicated that all microcapsules in infant formula, except for GCT OD, were significantly different (P < 0.01) from the control formula but not from free TB. Spray drying may create microcapsules with surface TB and disturb the GCD-TB complex, allowing free, and surface TB to be perceived by the panelists. The GCT OD microcapsule has the potential to be used for the potential oral treatment of intestinal disorders in functional food applications without the negative sensory qualities of TB. Zein colloidal nanoparticles can adsorb at the oilewater interface to form Pickering emulsion. However, zein Pickering emulsion is usually not stable due to the poor wettability of zein colloidal nanoparticles. The objective of this study was to modify the surface of zein nanoparticles using sodium caseinate (NaCas) and assess the properties of zein/NaCas nanocomplexes and the resultant oil-in-water Pickering emulsions. One percent (w/w) of zein/NaCas colloidal nanocomplexes were formed, with the zein:NaCas ratios (w/w) ranging from 10:1 to 10:4 at pH ¼ 3 by an ultrasound treatment. The zeta-potential of the zein/NaCas nanocomplexes showed altered surface charges, indicating that NaCas adsorbed on the surface of the zein colloidal nanoparticles. Three-phase contact angle measurements suggested that the original zein colloidal nanoparticles were preferentially wetted in water. The incorporation of 0.1%e0.2% (w/w) NaCas significantly enhanced its wettability in the oil, and intermediate wettability was achieved at a zein:NaCas ratio of 10:3. Confocal laser scanning microscope (CLSM) images showed that the incorporation of NaCas improved the interfacial coverage of the Pickering emulsions. When the zein:NaCas ratio ranged from 10:1 to 10:3, the interface was composed of zein/NaCas nanocomplexes. At a zein:NaCas ratio of 10:4, NaCas can be competitively adsorbed to the interface and formed a hybrid interfacial structure. The Zein/NaCas nanocomplexes stabilized the Pickering emulsions and exhibited greater centrifugal stability than plain zein emulsions at most pHs and ionic strengths.This study explored a novel approach to stabilizing Pickering emulsions via the surface modification method using a food-grade protein. Excessive sodium consumption can result in hypertension, diabetes, heart diseases, stroke, and kidney diseases. Various chips and extruded snacks, where salt is mainly applied on the product surface, accounted for almost 56% of snacks retail sales in 2010. Hence, it is important to target sodium reduction for those snack products. Past studies had shown that modifying the rate-release mechanism of sodium is a promising strategy for sodium reduction in the food industry. Encapsulation of salt can be a possible technique to control sodium release rate. Porous corn starch (PCS), created by enzymatic treatment and spray drying and lipoproteic matrix, created by gelation and freeze drying, were evaluated as carriers for controlled sodium release targeting topically applied salts. Both carriers encapsulated salt and their in vitro sodium release profiles were measured using a conductivity meter. The sodium release profiles of PCS treated with different enzymatic reaction times were not significantly different. Protein content and fat content altered sodium release profile from the lipoproteic matrix. The SEM images of PCS showed that most of the salt crystals coated the starch instead of being encapsulated in the pores while the SEM images and computed tomography scan of lipoproteic matrix showed salt dispersed throughout the matrix. Hence, PCS was found to have limitations as a sodium carrier as it could not effectively encapsulate salt inside its pores. The lipoproteic matrix was found to havepotential as a sodium carrier as it could effectively encapsulate salt and modify the sodium release profile.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Clarissa C. Koga, Soo-Yeun Lee and Youngsoo Lee. 2016. Consumer acceptance of bars and gummies with unencapsulated and encapsulated resveratrol. J. Food Sci. 81(5):S1222-9.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Clarissa C. Koga, Juan Andrade, Mario Ferruzzi and Youngsoo Lee. 2016. Stability of trans-resveratrol encapsulated in a protein matrix produced using spray drying to UV light stress and simulated gastro-intestinal digestion, J. Food Sci. 81(2):C292-300.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Joseph Donovan, Keith Cadwallader and Youngsoo Lee. 2016. Volatile retention and morphological properties of microencapsulated tributyrin varied by wall material and drying method, J. Food Sci. 81(3):E643-650.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Joseph Donovan, Soo-Yeun Lee and Youngsoo Lee. 2016. R-Index measure of microencapsulated tributyrin in gamma-cyclodextrin influenced by drying method. J. Food Sci. 81(9):S2252-7.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Yiming Feng and Youngsoo Lee. 2016. Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water Pickering emulsion, Food Hydrocolloids. 56:292-302.
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Josephine Christina and Youngsoo Lee. 2016. Modification of sodium release using porous corn starch and lipoproteic matrix. J. Food Sci. 81(4):E897-905.
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:This project is targeting the scientific community and product developers who are interested in improving health benefits using microencapsulation technology. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A graduate student has been trained during the project year. The student has been trained to develop a microencapsulation process using a spray drying using protein-based matrices and a complexation of cyclodextrin. The student also has been trained for various analytical techniques including physical, chemical, and sensory analyses. How have the results been disseminated to communities of interest?The results from this project have been reported to scientific meetings and peer-reviewed publications are in progress. The scientific meetings include the Institute of Food Technologists Annual Meeting and theiFood Conference held in Singapore. What do you plan to do during the next reporting period to accomplish the goals?The acquired experiences from the current reporting period will be used to expand the project toward microencapsulation of short chain fatty acids (SCFA) as well as developing a novel encapsulation technique using corn protein.
Impacts
What was accomplished under these goals?
Microencapsulation technology is a very promising area to incorporate bioactive compounds into foods. Bioactive compounds, such as resveratrol and butyrate can help to prevent and alleviate certain disease states. The incorporation of these compounds in food products can provide a convenient means to disseminate functional food health benefits to consumers. Microencapsulation can help to stabilize the compounds during processing, storage, and digestion, and minimize negative sensory properties of the compounds. Butyric acid is an important short-chain fatty acid for intestinal health and has been shown to improve certain intestinal disease states. A triglyceride containing three butyric acid esters, tributyrin (TB) can serve as a source of butyric acid; however, the need to target intestinal delivery and mitigate unpleasant sensory qualities has limited its use in food. Microencapsulation, the entrapment of one or more cores within an isolating matrix, may provide a solution to the challenges mentioned above. This research primarily focused on the influence of: 1. Wall material: Whey protein and soy protein isolate (WPI and SPI, respectively) and gamma-cyclodextrin (GCD), 2. Wall additives: Inulin of varying chain length, and 3. Processing method: Spray or oven drying (SD or OD, respectively) on the morphological properties and volatile retention of tributyrin within microcapsules. SPI-based microcapsules retained significantly less (p<0.001) TB compared to WPI-based microcapsules as measured by gas chromatography. The inclusion of inulin in the SD WPI- based microcapsules significantly (p<0.001) increased TB retention over WPI-based microcapsules without inulin. Inulin inclusion into WPI-based microcapsules resulted in a smoother, minimally-dented, circular morphology as compared to non-inulin containing WPI-based microcapsules as shown by scanning electron microscopy. The GCD and TB OD microcapsules retained significantly more (p<0.001) TB (94.5%) than all other WPI, WPI-inulin, and GCD TB SD microcapsules. When spray dried, the GCD-based microcapsules exhibited significantly less (p<0.001) TB retention than all other microcapsules, indicating the GCD may be unsuitable for spray drying. These findings demonstrate that microencapsulated TB in GCD can lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2016
Citation:
Koga, C., Ferruzzi, M., Andrade, J. and Lee Y. 2016. Stability of Trans-Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro-intestinal Digestion. Journal of Food Science. (In Press).
- Type:
Journal Articles
Status:
Under Review
Year Published:
2016
Citation:
Donovan, J., Cadwallader, K. and Lee Y. 2016. Volatile Retention and Morphological Properties of Microencapsulated Tributyrin Varied by Wall Material and Drying Method. Journal of Food Science.
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Progress 10/01/13 to 09/30/14
Outputs
Target Audience: This project is targeting the scientific community and product developers who are interested in improving health benefits using microencapsulation technology. Changes/Problems: Because additional funds were made available, work under this project was expanded to include the investigation of the effect of encapsulation sodium chloride on the sodium release during mastication and sensory saltiness perception. The proposed study aims to explore an innovative idea of sodium immobilization in micro-porous materials to control sodium release profile to modify saltiness perception of crispy snack products. What opportunities for training and professional development has the project provided? A graduate student has been trained during the project year. The student has experienced microencapsulation process using a spray drying and trained for chemical and digestive stability analyses. How have the results been disseminated to communities of interest? The results from this project have been reported to scientific meetings and peer-reviewed publications are in preparation. The scientific meetings include Institute of Food Technologists (IFT) and iFood Conference held in Singapore. What do you plan to do during the next reporting period to accomplish the goals? The acquired experiences from the current reporting period will be used to expand the project toward microencapsulation of additional bioactive compounds, short chain fatty acids (SCFA) as well as critical food ingredients such as sodium chloride. Similar encapsulation techniques based on protein matrices will be used but modified to develop improved/customized microstructures targeted for each core material (bioactive compound or sodium chloride).
Impacts
What was accomplished under these goals?
As part of the development of encapsulation technology, encapsulation of bioactive compounds is a very promising area as well as the encapsulation of probiotics. Bioactive compounds, such as resveratrol, can help to prevent and alleviate certain disease states. The incorporation of these compounds in food products can provide a convenient means to disseminate functional foodhealth benefits to consumers. Microencapsulation can help to stabilize the compounds during processing, storage, and digestion, and minimize negative sensory properties of the compounds. Resveratrol was used as a target bioactive compound for the encapsulation. The incorporation of resveratrol in general food products is limited by instability of resveratrol under environmental conditions and within the digestive system due to the isomerization of trans-resveratrol (bioactive form) to cis-resveratrol (bio-inactive form). The overall goal was to stabilize the bioactive form of resveratrol through microencapsulation. The resveratrol was encapsulated in protein-based microcapsules using dairy proteins (whey protein concentrate and sodium caseinate). 4.8% resveratrol was added to the protein solution with and without anhydrous milk fat (AMF) and homogenized. The homogenized solutions were spray dried to produce encapsulated resveratrol powders. The resveratrol recovery from the capsules was ranged from 37% (whey protein concentrate based microcapsules) to 66% (sodium caseinate + AMF based microcapsules). The limited recovery of resveratrol from the microcapsules was attributed to the binding between the protein and resveratrol, which was supported by fluorescence measurements. The stabilities of the resveratrol encapsulated in the protein matrices were evaluated by UVA (ultraviolet A) light testing and a 3-stage in-vitro digestion model. The 3-stage in-vitro digestion model included oral phase (mouth), gastric phase (stomach), and intestinal phase (small intestine). Sodium caseinate as the wall material for encapsulation enhanced UVA light stability of resveratrol and the stability through the simulated digestive system by increasing both digestive stability and bioaccessibility of resveratrol. The digestive stability of the resveratrol encapsulated in the sodium caseinate + AMF based microcapsule was 88% while the digestive stability of the unencapsulated resveratrol was only 47%. The addition of anhydrous milk fat in the formulation did not have a significant effect on the stability of resveratrol within the microcapsule. Stabilization of resveratrol was achieved through microencapsulation within a protein matrix using spray drying. In the food industry, spray drying is a common technique and the equipment is readily available to make the scale up and production of execution of producing resveratrol microcapsules feasible. In addition, the relatively low cost of protein helps to minimize the cost of the encapsulation, thereby minimizing the additional cost of providing a stabilized form of resveratrol to the consumer. The developed encapsulation system can be applied to other bioactive phenolic compounds such as quercetin for protection and controlled release. Future research can also compare the ability of other types of proteins, such as soy protein and pea protein, to stabilize resveratrol through encapsulation. It would also be interesting to add the resveratrol microcapsules to food products, such as chocolate and protein shakes, and evaluate consumer acceptance of these products. Consumer testing could also be completed on food products with added resveratrol, with and without the information regarding health benefits of a health claim related to how resveratrol. In this way, the effect of the information about resveratrol health claim on consumer acceptance of the product could be determined.
Publications
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Progress 10/01/12 to 09/30/13
Outputs
Target Audience: This project is targeted to the scientific community and product developers who are interested in improving health benefits using microencapsulation technology. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? A graduate student has been trained during the project year. The student has experienced the microencapsulation process using spray drying and trained for microbiological analyses. How have the results been disseminated to communities of interest? The results from this project have been reported to several scientific meetings and a peer reviewed paper is in preparation. The scientific meetings include theInstitute of Food Technologists (IFT) and the Korean Society of Food Science and Technology (KosFost). What do you plan to do during the next reporting period to accomplish the goals? The acquired experiences from the current reporting period will be used to expand the project toward microencapsulation of various bioactive compounds as well as critical food ingredients such as sodium chloride. Similar encapsulation techniques based on protein matrices will be used but modified to develop improved/customized microstructures targeted for each core material (bioactive compound or sodium chloride).
Impacts
What was accomplished under these goals?
Probiotics have been marketed due to possible health benefits. However, many probiotics containing food productsfail to maintain the recommended probiotics concentration (10^6 cfu/g) due to instability of probiotics in food matrices. The objective of this period was to encapsulate the target probiotic strains (Lactobacillus acidophilus and Bifidobacterium infantis) in protein-based wall materials. Microencapsulation using spray drying has been used as an effective method for protecting probiotics but the effect of atomization has not to be thoroughly studied with evaluation on their effects on core materials such as probiotics. The effects of atomization methods on survivability of bacterial cells during microencapsulation process and storage were evaluated. Also, the effects of microencapsulation on viability of selected probiotics for storage and simulated gastrointestinal (GI) tract were evaluated. Bifidobacterium infantis ATCC 15697 and Lactobacillus acidophilus LA-5 were selected as probiotics for core materials. 10% (w/w) soy protein concentrate (SPC) or whey protein concentrate (WPC) solutions were prepared as the protein wall matrix. Probiotics dispersed in soybean oil were mixed with 10% SPC or WPC solution by 1:9 ratio. Then the mixture was homogenized at 10,342 kPa with single path by a two stage APV homogenizer. A centrifugal or a two-fluid nozzle atomization was used for atomization of the emulsion for the spray drying process. Viability of encapsulated probiotics was evaluated during microencapsulation process, storage and simulated GI tract. Data were analyzed by ANOVA and Fisher’s least significant difference. Results showed that microencapsulation was significantly effective on viability of Bifidobacterium infantis ATCC 15697 compared to non-encapsulated one during encapsulation process and storage. The viability of Bifidobacterium infantis ATCC 15697 encapsulated in soy protein was maintained during long-term storage (9 weeks) with as little as a 3 log reduction. In terms of atomization method, two-fluid nozzle atomization protected the Bifidobacterium infantis ATCC 15697 significantly better than centrifugal atomization during simulated GI tests. Effects of the wall matrices were not significant during encapsulation process and storage but whey protein showed significantly better protection of Bifidobacterium infantis ATCC 15697 during the GI test. Encapsulated Bifidobacterium infantis ATCC 15697 maintained viable counts significantly longer than non-encapsulated Bifidobacterium infantis ATCC 15697 during storage and simulated GI tract. Lactobacillus acidophilus LA-5 resulted in similar pattern in microencapsulation and GI tests as Bifidobacterium infantis ATCC 15697.
Publications
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