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Aufschnaiter, A., Kohler, V., Khalifa, S., Abd El-Wahed, A., Du, M., El-Seedi, H. & Buttner, S. (2020). Apitoxin and Its Components against Cancer, Neurodegeneration and Rheumatoid Arthritis: Limitations and Possibilities. Toxins, 12(2), Article ID 66.
Open this publication in new window or tab >>Apitoxin and Its Components against Cancer, Neurodegeneration and Rheumatoid Arthritis: Limitations and Possibilities
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2020 (English)In: Toxins, ISSN 2072-6651, E-ISSN 2072-6651, Vol. 12, no 2, article id 66Article, review/survey (Refereed) Published
Abstract [en]

Natural products represent important sources for the discovery and design of novel drugs. Bee venom and its isolated components have been intensively studied with respect to their potential to counteract or ameliorate diverse human diseases. Despite extensive research and significant advances in recent years, multifactorial diseases such as cancer, rheumatoid arthritis and neurodegenerative diseases remain major healthcare issues at present. Although pure bee venom, apitoxin, is mostly described to mediate anti-inflammatory, anti-arthritic and neuroprotective effects, its primary component melittin may represent an anticancer therapeutic. In this review, we approach the possibilities and limitations of apitoxin and its components in the treatment of these multifactorial diseases. We further discuss the observed unspecific cytotoxicity of melittin that strongly restricts its therapeutic use and review interesting possibilities of a beneficial use by selectively targeting melittin to cancer cells.

Keywords
apamin, apitoxin, bee venom, cancer, melittin, neurodegeneration, phospholipase A2, rheumatoid arthritis
National Category
Biochemistry and Molecular Biology Pharmacology and Toxicology
Identifiers
urn:nbn:se:uu:diva-409516 (URN)10.3390/toxins12020066 (DOI)000519117300014 ()31973181 (PubMedID)
Funder
Swedish Research Council, 2015-05468Swedish Research Council, 2016-05885Swedish Research Council, 194-0681
Available from: 2020-04-23 Created: 2020-04-23 Last updated: 2020-04-23Bibliographically approved
Wu, D., Tu, M., Wang, Z., Wu, C., Yu, C., Battino, M., . . . Du, M. (2020). Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnology Advances, 40, Article ID 107491.
Open this publication in new window or tab >>Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity
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2020 (English)In: Biotechnology Advances, ISSN 0734-9750, E-ISSN 1873-1899, Vol. 40, article id 107491Article, review/survey (Refereed) Published
Abstract [en]

Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.

Keywords
Enzymatic, Protein, Modification, Structure, Function, Bioactivity, Molecular docking, Interactions
National Category
Food Engineering
Identifiers
urn:nbn:se:uu:diva-409689 (URN)10.1016/j.biotechadv.2019.107491 (DOI)000522635400002 ()31756373 (PubMedID)
Available from: 2020-04-27 Created: 2020-04-27 Last updated: 2020-04-27Bibliographically approved
Sayed, A. R., Gomha, S. M., Taher, E. A., Muhammad, Z. A., El-Seedi, H., Gaber, H. M. & Ahmed, M. M. (2020). One-Pot Synthesis of Novel Thiazoles as Potential Anti-Cancer Agents. Drug Design, Development and Therapy, 14, 1363-1375
Open this publication in new window or tab >>One-Pot Synthesis of Novel Thiazoles as Potential Anti-Cancer Agents
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2020 (English)In: Drug Design, Development and Therapy, ISSN 1177-8881, E-ISSN 1177-8881, Vol. 14, p. 1363-1375Article in journal (Refereed) Published
Abstract [en]

Background: Thiazole and thiosemicarbazone derivatives are known to have potential anticancer activity with a mechanism of action related to inhibition of matrix metallo-proteinases, kinases and anti-apoptotic BCL2 family proteins.

Materials and Methods: A novel three series of 5-(1-(2-(thiazol-2-yl)hydrazono)ethyl) thiazole derivatives were prepared in a one-pot three-component reaction using 2-(2-benzylidene hydrazinyl)-4-methylthiazole as a starting precursor. MS, IR, H-1-NMR and C-13-NMR were used to elucidate the structures of the synthesized compounds. Most of the synthesized products were evaluated for their in vitro anticancer screening against HCT-116, HT-29 and HepG2 using the MTT colorimetric assay.

Results: The results indicated that compounds 4c, 4d and 8c showed growth inhibition activity against HCT-116 with IC50 values of 3.80 +/- 0.80, 3.65 +/- 0.90 and 3.16 +/- 0.90 mu M, respectively, compared to harmine (IC50 = 2.40 +/- 0.12 mu M) and cisplatin (IC50 = 5.18 +/- 0.94 mu M) reference drugs. Also, compounds 8c, 4d and 4c showed promising IC(50 )values of 3.47 +/- 0.79, 4.13 +/- 0.51 and 7.24 +/- 0.62 mu M, respectively, against the more resistant human colorectal cancer (HT-29) cell line compared with harmine (IC50 = 4.59 +/- 0.67 mu M) and cisplatin (IC50 = 11.68 +/- 1.54 mu M). On the other hand, compounds 4d, 4c, 8c and llc were the most active (IC50 values of 2.31 +/- 0.43, 2.94 +/- 0.62, 4.57 +/- 0.85 and 9.86 +/- 0.78 mu M, respectively) against the hepatocellular carcinoma (HepG2) cell line compared with harmine (IC50 = 2.54 +/- 0.82 mu M) and cisplatin (IC50 = 41 +/- 0.63 pM). The study also suggested that the mechanism of the anticancer action exerted by the most active compounds (4c, 4d and 8c) inside HCT-116 cells was apoptosis through the Bcl-2 family.

Conclusion: Thiazole scaffolds 4c, 4d and 8c showed anticancer activities in the micromolar range and are appropriate as a candidate for cancer treatment.

Keywords
hydrazones, hydrazonoyl halides, cyclization, harmine, HCT-116, HepG2, HT-29
National Category
Pharmacology and Toxicology Organic Chemistry
Identifiers
urn:nbn:se:uu:diva-409710 (URN)10.2147/DDDT.S221263 (DOI)000522982500001 ()
Available from: 2020-05-05 Created: 2020-05-05 Last updated: 2020-05-05Bibliographically approved
Liu, X., Liu, D., Chen, Y., Zhong, R., Gao, L., Yang, C., . . . Zhao, C. (2020). Physicochemical characterization of a polysaccharide from Agrocybe aegirita and its anti-ageing activity. Carbohydrate Polymers, 236, Article ID 116056.
Open this publication in new window or tab >>Physicochemical characterization of a polysaccharide from Agrocybe aegirita and its anti-ageing activity
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2020 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 236, article id 116056Article in journal (Refereed) Published
Abstract [en]

The aim of the present study is to characterize the structure of a novel natural polysaccharide from Agrocybe aegirita (AAPS) and evaluate its anti-aging activity. The MALLS and GC-MS analysis indicated that the AAPS with molecular weights of 1.81 x 10(4) Da was mainly composed by rhamnose, fucose, mannose, and glucose in a molar ratio of 2.90:10.25:3.70:38.27. The FT-IR and NMR analysis showed that the backbone of AAPS was alpha-L-Rhap-(1 -> 6)-beta-D-Glcp-(1 -> 2)-alpha-L-Fucp-(1 -> 6)-alpha-D-Glcp-(1 -> 5)-alpha-L-Araf-(1 -> 4)-beta-D-GlcpA-(1 -> 5)-alpha-L-Araf-(1 -> 6)-alpha-D-Manp-(1 -> 6)-alpha-D-Manp-(1 -> 2)-alpha-L-Fucp-(1 -> 6)-beta-D-Glap-(1 -> 2)-alpha-L-Rhap-(1 -> 6)-beta-D-Galp-(1 -> which linked with two side chains alpha-L-Fucp-(1 -> 6)-beta-D-Glcp-(1 -> 6)-beta-D-Manp-(1 -> and alpha-D-Xylp-(1 -> 2)-alpha-L-Fucp-(1 -> 5) -alpha-D-Araf-(1.6)-beta-D-Galp-(1 -> at O-H2 at H-4-arabinose and the terminal Galp residues, respectively. The MRC-5 cells induced by H2O2 were used to explore the anti-ageing effect and its underlying mechanism of AAPS. It showed a potent anti-ageing activity, representing by the increased cell viability and beta-Gal viability, prevented G1-phase cell-cycle arrest, and decreased mitochondrial membrane potential. The polysaccharides extracted from A. aegirita might be applied in functional food as anti-ageing ingredient.

Place, publisher, year, edition, pages
ELSEVIER SCI LTD, 2020
Keywords
Agrocybe aegirita polysaccharide, Structure, Anti-ageing, Mitochondrial membrane potential, Cell cycle
National Category
Biochemistry and Molecular Biology
Identifiers
urn:nbn:se:uu:diva-408252 (URN)10.1016/j.carbpol.2020.116056 (DOI)000519306900055 ()32172871 (PubMedID)
Available from: 2020-04-06 Created: 2020-04-06 Last updated: 2020-04-06Bibliographically approved
Khalifa, S. A. M., Elashal, M., Kieliszek, M., Ghazala, N. E., Farag, M. A., Saeed, A., . . . El-Seedi, H. R. (2020). Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology, 97, 300-316
Open this publication in new window or tab >>Recent insights into chemical and pharmacological studies of bee bread
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2020 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 97, p. 300-316Article, review/survey (Refereed) Published
Abstract [en]

Background: Bee bread is a product of the fermentation of a mixture of pollen, nectar and bee saliva that is inoculated by a wide range of bacteria and yeasts necessary for fermentation after storage in comb cells. Bee bread is regarded as the chief protein resource that bees can utilize, especially for feeding of larvae and adults. Since ancient times, bee bread has been used in different cultures for several nutritional and therapeutic purposes. Scope and approach: In this review, we attempt to highlight the possible biological activities, chemical components, methods of isolation and structure of bee bread in addition to its food supplement value and/or medical applications. Key findings and conclusions: Bee bread has been shown to exhibit antimicrobial, antioxidant, antiradical, anticancer, and anti-inflammatory activities. The basic chemical components of bee bread include carbohydrates, proteins and vitamins, as well as minerals, fatty acids and other substances such as enzymes, natural antibiotics, antioxidants and hormones. Bee bread is considered to be a beneficial food supplement. In recent years, there has been significant interest in the use of bee bread to treat many illnesses.

Place, publisher, year, edition, pages
ELSEVIER SCIENCE LONDON, 2020
Keywords
Bee bread, Bee pollen, Flavonoids, Antioxidant, Antimicrobial, Hypolipidaemic, Hepatoprotective, Nutritional values, Food preservation
National Category
Food Science
Identifiers
urn:nbn:se:uu:diva-408006 (URN)10.1016/j.tifs.2019.08.021 (DOI)000517848300025 ()
Funder
Swedish Research Council, 2016-05908
Available from: 2020-04-02 Created: 2020-04-02 Last updated: 2020-04-02Bibliographically approved
Farag, M. A., Jomaa, S. A., Abd El-Wahed, A. & El-Seedi, H. R. (2020). The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients, 12(2), Article ID 346.
Open this publication in new window or tab >>The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety
2020 (English)In: Nutrients, ISSN 2072-6643, E-ISSN 2072-6643, Vol. 12, no 2, article id 346Article, review/survey (Refereed) Published
Abstract [en]

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir's health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir's physicochemical, sensory, and chemical properties. A review of kefir's many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

Place, publisher, year, edition, pages
MDPI, 2020
Keywords
kefir, composition, physicochemical properties, sensory characters, nutritional value, biological effects
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-410031 (URN)10.3390/nu12020346 (DOI)000522458700073 ()32013044 (PubMedID)
Funder
Swedish Research Council, 2016-05885
Available from: 2020-05-06 Created: 2020-05-06 Last updated: 2020-05-06Bibliographically approved
El-Shabasy, R., Yosri, N., El-Seedi, H., Shoueir, K. & El-Kemary, M. (2019). A green synthetic approach using chili plant supported Ag/Ag2O@P25 heterostructure with enhanced photocatalytic properties under solar irradiation. Optik (Stuttgart), 192, Article ID 162943.
Open this publication in new window or tab >>A green synthetic approach using chili plant supported Ag/Ag2O@P25 heterostructure with enhanced photocatalytic properties under solar irradiation
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2019 (English)In: Optik (Stuttgart), ISSN 0030-4026, E-ISSN 1618-1336, Vol. 192, article id 162943Article in journal (Refereed) Published
Abstract [en]

As the environmental pollution is a global, catastrophic occurrence, green synthesis of different catalysts has long been pursued. Herein, Capsicum annuum L (chili) extract-based catalysts were used for the fabrication of Ag/Ag2O nanoparticles (NPs) without harsh conditions. The prepared Ag/Ag2O NPs were uniform with an average size of 11.4 nm. The Ag/Ag2O was smoothly coupled with P25 to produce Ag/Ag2O@P25 photocatalyst which had effective electron-hole pair separation and active sites for high photocatalytic activity. The catalyst degraded 98.7% of the model pollutant methylene blue (MB) and catalytic conversion of 100% 2,4-dinitroaniline (2,4-DNA) within 60 s were realized under energy saving solar-light illumination, matching the rules of "green chemistry". In addition, the prepared photocatalyst exhibited superior stability and reusability, and the hot filtration test proved the heterogeneity of the catalyst.

Keywords
Green synthesis, Ag/Ag2O nanoparticles, Heterostructure, Photocatalysis, Uv/visible-light
National Category
Other Chemistry Topics
Identifiers
urn:nbn:se:uu:diva-397677 (URN)10.1016/j.ijleo.2019.162943 (DOI)000494471400031 ()
Available from: 2019-11-28 Created: 2019-11-28 Last updated: 2019-11-28Bibliographically approved
Chen, L., Gnanaraj, C., Arulselvan, P., El-Seedi, H. & Teng, H. (2019). A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes. Trends in Food Science & Technology, 85, 149-162
Open this publication in new window or tab >>A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes
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2019 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 85, p. 149-162Article, review/survey (Refereed) Published
Abstract [en]

Background: Studies on and the application of polyphenolic compounds, have recently attracted great interest in the functional foods due to their potential health benefits to humans. However, the major disadvantage associated with phenolic compounds is their constrained bioavailability, mainly caused by its low aqueous solubility, poor stability and limited membrane permeability.

Scope and approach: The aim of this study is to give an overview of the microencapsulation technology to enhance bioavailability of phenolic compounds. Furthermore, the anti-diabetic effect of microencapsulated phenolic compounds and capability of them to produce new functional foods will be discussed.

Key findings and conclusions: The utilization of microencapsulated polyphenols, instead of free compounds, can effectively alleviate the deficiencies. This review provided valuable insight that may be useful for identifying trends in the commercialization of microencapsulation -technological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.

Place, publisher, year, edition, pages
ELSEVIER SCIENCE LONDON, 2019
Keywords
Phenolics, Metabolites, Type 2 diabetes, Insulin resistance, Bioavailability
National Category
Food Science
Identifiers
urn:nbn:se:uu:diva-380670 (URN)10.1016/j.tifs.2018.11.026 (DOI)000460715700014 ()
Available from: 2019-04-01 Created: 2019-04-01 Last updated: 2019-04-01Bibliographically approved
Zahra, M. H., Salem, T. A. R., El-Aarag, B., Yosri, N., EL-Ghlban, S., Zaki, K., . . . El-Seedi, H. (2019). Alpinia zerumbet (Pers.): Food and Medicinal Plant with Potential In Vitro and In Vivo Anti-Cancer Activities. Molecules, 24(13), Article ID 2495.
Open this publication in new window or tab >>Alpinia zerumbet (Pers.): Food and Medicinal Plant with Potential In Vitro and In Vivo Anti-Cancer Activities
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2019 (English)In: Molecules, ISSN 1420-3049, E-ISSN 1420-3049, Vol. 24, no 13, article id 2495Article in journal (Refereed) Published
Abstract [en]

Background/Aim: Plants play an important role in anti-cancer drug discovery, therefore, the current study aimed to evaluate the biological activity of Alpinia zerumbet (A. zerumbet) flowers.

Methods: The phytochemical and biological criteria of A. zerumbet were in vitro investigated as well as in mouse xenograft model.

Results: A. zerumbet extracts, specially CH2Cl2 and MeOH extracts, exhibited the highest potent anti-tumor activity against Ehrlich ascites carcinoma (EAC) cells. The most active CH2Cl2 extract was subjected to bioassay-guided fractionation leading to isolatation of the naturally occurring 5,6-dehydrokawain (DK) which was characterized by IR, MS, H-1-NMR and C-13-NMR. A. zerumbet extracts, specially MeOH and CH2Cl2 extracts, exhibited significant inhibitory activity towards tumor volume (TV). Furthermore, A. zerumbet extracts declined the high level of malonaldehyde (MDA) as well as elevated the levels of superoxide dismutase (SOD) and catalase (CAT) in liver tissue homogenate. Moreover, DK showed anti-proliferative action on different human cancer cell lines. The recorded IC50 values against breast carcinoma (MCF-7), liver carcinoma (Hep-G2) and larynx carcinoma cells (HEP-2) were 3.08, 6.8, and 8.7 mu g/mL, respectively.

Conclusion: Taken together, these findings open the door for further investigations in order to explore the potential medicinal properties of A. zerumbet.

Place, publisher, year, edition, pages
MDPI, 2019
Keywords
Alpinia zerumbet, 5, 6-dehydrokawain, Ehrlich ascites carcinoma, anti-tumor, anti-oxidant
National Category
Cancer and Oncology
Identifiers
urn:nbn:se:uu:diva-392590 (URN)10.3390/molecules24132495 (DOI)000476700300149 ()31288458 (PubMedID)
Funder
Swedish Research Council, 2016-05885
Available from: 2019-09-06 Created: 2019-09-06 Last updated: 2019-09-06Bibliographically approved
Liu, X.-y., Liu, D., Lin, G.-p., Wu, Y.-j., Gao, L.-y., Ai, C., . . . Zhao, C. (2019). Anti-ageing and antioxidant effects of sulfate oligosaccharides from green algae Ulva lactuca and Enteromorpha prolifera in SAMP8 mice. International Journal of Biological Macromolecules, 139, 342-351
Open this publication in new window or tab >>Anti-ageing and antioxidant effects of sulfate oligosaccharides from green algae Ulva lactuca and Enteromorpha prolifera in SAMP8 mice
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2019 (English)In: International Journal of Biological Macromolecules, ISSN 0141-8130, E-ISSN 1879-0003, Vol. 139, p. 342-351Article in journal (Refereed) Published
Abstract [en]

Oligosaccharides from green algae Ulva lactuca (ULO) and Enteromorpha prolifera (EPO) were used for investigation of anti-ageing effects and the underlying mechanism in SAMP8 mice. The structural properties of ULO and EPO were analyzed by fourier-transform infrared spectroscopy, gas chromatography-mass spectrometry, and agarose gel electrophoresis. These oligosaccharides enhanced the glutathione, superoxide dismutase, catalase, and telomerase levels and total antioxidant capicity, and decreased the levels of malondialdehyde and advanced glycation end products. After ULO and EPO treatment, the levels of inflammatory factors, including IFN-gamma, TNF-alpha, and IL-6, decreased; the BDNF and ChAT levels increased; and hippocampal neurons were protected. Downregulation of the p53 and FOXO1 genes and upregulation of the Sirt1 gene indicated that ULO and EPO have potential therapeutic effects in the prevention of ageing in SAMP8 mice. By 16S rRNA gene high-throughput sequencing, the abundance of Desulfovibrio was discovered to be markedly different in mice treated with ULO and EPO. The abundances of Verrucomicrobiaceae, Odoribacteraceae, Mogibacteriaceae, Planococcaceae, and Coriobacteriaceae were positively correlated with age-related indicators. These results demonstrated that oligosaccharides from U. lactuca and E. prolifera are ideal candidate compounds that can be used in functional foods and pharmaceuticals to prevent ageing. 

Place, publisher, year, edition, pages
ELSEVIER, 2019
Keywords
Ulva lactuca, Enteromorpha prolifera, Oligosaccharides, Anti-ageing, Gut microbiota
National Category
Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy)
Identifiers
urn:nbn:se:uu:diva-406057 (URN)10.1016/j.ijbiomac.2019.07.195 (DOI)000506421200035 ()31377292 (PubMedID)
Available from: 2020-03-05 Created: 2020-03-05 Last updated: 2020-03-05Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-2519-6690

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