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Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 35 issue 4 (december 2014) : 287 - 294,   Doi: 10.5958/0976-0741.2014.00916.7

MICROENCAPSULATION OF PROBIOTIC BACTERIA OF AVAILABLE TECHNIQUES, FOCUSING ON BIOMATERIALS - A REVIEW

S
Santosh Chopde*
N
Nilkanth Pawar
V
Vijay Kele
S
Sudhakar Changade
1College of Dairy Technology, Udgir, Latur-413 517, India
Cite article:- Chopde* Santosh, Pawar Nilkanth, Kele Vijay, Changade Sudhakar (2025). MICROENCAPSULATION OF PROBIOTIC BACTERIA OF AVAILABLE TECHNIQUES, FOCUSING ON BIOMATERIALS - A REVIEW. Agricultural Reviews. 35(4): 287 - 294. doi: 10.5958/0976-0741.2014.00916.7.

ABSTRACT

In the recent past, there has been a rapid increase in the popularity of probiotic health-based products. Benefits of probiotics to human and animal health have been proven in many of scientific research. Survival and stability of probiotic organisms in functional foods have been a major concern, because a high number of organisms are needed to confer health benefits to consumers. Unfortunately, many processing (heating, freezing) and storage conditions (redox level, pH) used in dairy technology are detrimental to the viability of the probiotic bacteria. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest. Microencapsulation of the probiotic cells is one of the highly efficient methods, which is now under the special consideration and is being developed by various researchers. This increase has been the result of several factors, but the primary factor has been the increased awareness on the part of the food industry of the real advantages offered by encapsulated ingredients. This review focuses on probiotics microencapsulation, its methods and biomaterials utilized for encapsulation.

REFERENCES

  1. Adhikari, K., Mu stapha, A., Grun, I.U., Fermando, L. (2002). Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage. Journal of Dairy Science. 83:1946-1951.
  2. Adhikari, K., Mustapha, A., Grun, I.U., Fernando, L. (2000). Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. J Dairy Sci. 83: 1946-1951.
  3. Anal, A. K., Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18: 240-251.
  4. Anal, A. K., Stevens, W. F. (2005). Chitosan-alginate multilayer beads for controlled release of ampicillin. International Journal of Pharmaceutics. 290: 45-54.
  5. Anal, A. K., Stevens, W. F., Remunan-Lopez, C. (2006). Ionotropic cross-linked chitosan microspheres for controlled release of ampicillin. International Journal of Pharmaceutics. 312:166-173.
  6. Anal, A.K., Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18: 240-251.
  7. Appelqvist, IAM., Golding, M., Vreeker, R., Zuidam, N.J. (2007). Emulsions as delivery systems in foods. In: Lakkis JM (ed) Encapsulation and controlled release technologies in food systems. Blackwell Publishing, Ames. 41–81
  8. Borgogna, M., Bellich, B., Zorzin, L., Lapasin, R., Cesaro, A. (2010). Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system. Food Chemistry. 122(2): 416-423.
  9. Campos, C.A., Gerschenson, L.N., Flores, S.K. (2011). Development of Edible Films and Coatings with Antimicrobial Activity. Food and Bioprocess Technology. 4: 849-875.
  10. Champagne, C.P., Lacroix, C., and Sodini-Gallot, I. 1994. Immobilised cell technologies for the dairy industry. Crit. Rev. Biochem. 14: 109-134.
  11. Chavarri, M., Maranon, I., Ares, R., Ibanez, F.C., Marzo, F., Villaran, M.D.C. (2010). Microencapsulation of a probiotic and prebiotic in alginate–chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology.142 (1-2): 185-189.
  12. Chen, M. J., Chen, K. N. (2007). Applications of probiotic encapsulation in dairy products. In: Encapsulation and Controlled Release Technologies in Food Systems, 1st edition edited by Jamileh ML Wiley-Blackwell, USA. 83-107.
  13. Dong, Z., Wang, Q., Du, Y. (2006). Alginate/gelatin blend films and their properties for drug controlled release. J. Membrane Sci. 280: 37–44.FAO/WHO Experts Report. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina.
  14. Favaro-Trindade, C.S ., Grosso, C.R.F. (2002). Microencapsulation of L. acidophilus (La- 05) and B. Lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile. Journal of Microencapsulation. 19 (4): 485-494.
  15. Franjione, J., Vasishtha, N., (1995). The Art and Science of microencapsulation, Technol. Today.
  16. Fuller, R. (1989). Probiotics in man and animals. Journal of Applied Bacteriology. 66: 365-378.
  17. Gbassi, G.K., Vandamme, T. (2012). Probiotic Encapsulation Technology: From Microencapsulation to Release into the Gut. Pharmaceutics. 4: 149-163.
  18. Gbassi, K.G., Vandamme, T., Ennahar, S., Marchioni, E. (2009). Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins. International Journal of Food Microbiology. 129: 103-105.
  19. Gentile, F.T., Doherty, E.J., Rein, D.H., Shoichet, M.S., Winn, S.R. (1995). Polymer science for macroencapsulation of cells for central nervous system transplantation. React. Polym. 25: 207–227.
  20. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Intern. 40:1107–1121
  21. Gibbs, B.F., Kermasha, S., Ali, I., Mulligan, C.H. (1999). Encapsulation in the food industry: A review. Int. J Food Sci. Nutr. 50: 213-224
  22. Gismondo, M.R., Drago, L., Lombardi, A. (1999). Review of probiotics available to modify gastrointestinal flora. Int J Antimicrob Agents. 12: 287-292.
  23. Harnsilawat, T., Pongsawatmanit, R., McClements, D.J. (2006) . Characterization of â-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids.2: 577–585.
  24. Heinzen, C. (2002). Microencapsulation by prilling and coextrusion. Workshop No. 53. Nutraceuticals and probiotics. Technology Training Centre, Basil, Germany, 26-28 June (Abstract).
  25. Hsiao, H., Lian, W., Chou, C. (2004). Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage. Journal of the science of food and Agriculture. 84: 134-139.
  26. Huguet, M.L., Neufeld, R.J., Dellacherie, E.( 1996). Calcium-alginate beads coated with polycationic polymers: Comparison of chitosan and DEAE-Dextran. Process Biochem. 31: 347–353
  27. Jankowski, T., Zielinska, M., Wysakowska, A. (1997). Encapsulation of lactic acid bacteria with alginate/starch capsules. Biotechnol. Tech. 11: 31-34.
  28. Kailasapathy, K., Chin, J. (2000). Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology & Cell Biology. 78(1): 80-88.
  29. Kailasapathy, K., Rybka, S. (1997). L. acidophilus and Bifidobacterium spp.: their therapeutic potential and survival in yogurt. Aust J Dairy Technol. 52: 28-35.
  30. Krasaekoopt, W., Bhandari, B., Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal. 13: 3-13.
  31. Krasaekoopt, W., Bhandari, B., Deeth, H. (2004). The influence of coating on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int. Dairy J. 14: 737–743.
  32. Lee, K. I., Heo, T. R. (2000). Survival of Bifudobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl Environ Microbiol. 66: 869-973.
  33. Lian, W. C., Hsiao, H. C., Chou, C. C. (2002). Survival of bifidobacteria after spray-drying. International Journal of Food Microbiology. 74: 79-86.
  34. Livney, Y.D. (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid and Interface Science 15(1- 2):73-83.
  35. Lopez-Rubio, A., Gavara, R., Lagaron, J.M. (2006). Bioactive packaging: Turning foods into healthier foods through biomaterials. Trends Food Sci. Technol. 17: 567–575.
  36. Mangione, M.R., Giacomazza, D., Bulone, D., Martorana, V., San-Biagio, P.L. ( 2003) Thermoreversible gelation of k- Carrageenan: Relation between conformational transition and aggregation. Biophys. Chem.104: 95–105.
  37. Mombelli, B., Gismondo, M.R. (2000). The use of probiotics in medical practice. Int J Ant Agents. 16: 531-536.
  38. Mortazavian, A.M., Azizi, A., Ehsani, M.R., Razavi, S.H., Mousavi, S.M., Sohrabvandi, S., Reinheimer, J.A. (2008). Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions. Milchwissenschaft. 63 (4): 427-429.
  39. Muthukumarasamy, P., Holley, R. P. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology .111(2): 164-169.Picot, A., Lacroix, C. (2003a). Effect of micronization on viability and thermotolerance of probiotic freeze-dried cultures. Int Dairy J. 13: 455-462.
  40. Picot, A., Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yogurt. International Dairy Journal. 14: 505-515.
  41. Rokka, S., Rantamaki, P. (2010). Protecting probiotic bacteria by microencapsulation: Challenges for industrial applications. Eur. Food Res. Technol. 231: 1–12.
  42. Ross, R.P., Fitzgerald, G.F., Collins, J.K., Stanton, C. (2002). Cheese delivering bioculturesprobiotic cheese. Australian Journal of Dairy Technology. 57(2): 71-78.
  43. Shah, N. P., Rarula, R. R. (2000). Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust J Dairy Technol. 55: 139-144.
  44. Shah, N.P. (2007). Functional cultures and health benefits. Int. Dairy J. 17:1262–1277.
  45. Smidsrod, O., Skjak-Braek, G. (1990). Alginate for cell immobilization. Trends in Food Science and Technology. 8: 71-75.
  46. Sridar, Nguyen, Kailasapathy.( 2003). Studies on the effect of encapsulation on the survival of probiotic microorganisms under high acid and bile conditions. J food Sci. Techno. 40(5): 458-460
  47. Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van Sinderen, D. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology. 16: 198-203.
  48. Sunohara, H., Ohno, T., Shibata, N., Seki, K. (1995). Process for producing capsule and capsule obtained thereby. US Patent. 5: 478-570.
  49. Talwaker, A., Kailasapathy, K. (2004). A review of oxygen toxicity in probiotic yogurts: Influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety. 3: 117-123.
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    volume 35 issue 4 (december 2014) : 287 - 294,   Doi: 10.5958/0976-0741.2014.00916.7

    MICROENCAPSULATION OF PROBIOTIC BACTERIA OF AVAILABLE TECHNIQUES, FOCUSING ON BIOMATERIALS - A REVIEW

    S
    Santosh Chopde*
    N
    Nilkanth Pawar
    V
    Vijay Kele
    S
    Sudhakar Changade
    1College of Dairy Technology, Udgir, Latur-413 517, India
    Cite article:- Chopde* Santosh, Pawar Nilkanth, Kele Vijay, Changade Sudhakar (2025). MICROENCAPSULATION OF PROBIOTIC BACTERIA OF AVAILABLE TECHNIQUES, FOCUSING ON BIOMATERIALS - A REVIEW. Agricultural Reviews. 35(4): 287 - 294. doi: 10.5958/0976-0741.2014.00916.7.

    ABSTRACT

    In the recent past, there has been a rapid increase in the popularity of probiotic health-based products. Benefits of probiotics to human and animal health have been proven in many of scientific research. Survival and stability of probiotic organisms in functional foods have been a major concern, because a high number of organisms are needed to confer health benefits to consumers. Unfortunately, many processing (heating, freezing) and storage conditions (redox level, pH) used in dairy technology are detrimental to the viability of the probiotic bacteria. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest. Microencapsulation of the probiotic cells is one of the highly efficient methods, which is now under the special consideration and is being developed by various researchers. This increase has been the result of several factors, but the primary factor has been the increased awareness on the part of the food industry of the real advantages offered by encapsulated ingredients. This review focuses on probiotics microencapsulation, its methods and biomaterials utilized for encapsulation.

    REFERENCES

    1. Adhikari, K., Mu stapha, A., Grun, I.U., Fermando, L. (2002). Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage. Journal of Dairy Science. 83:1946-1951.
    2. Adhikari, K., Mustapha, A., Grun, I.U., Fernando, L. (2000). Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. J Dairy Sci. 83: 1946-1951.
    3. Anal, A. K., Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18: 240-251.
    4. Anal, A. K., Stevens, W. F. (2005). Chitosan-alginate multilayer beads for controlled release of ampicillin. International Journal of Pharmaceutics. 290: 45-54.
    5. Anal, A. K., Stevens, W. F., Remunan-Lopez, C. (2006). Ionotropic cross-linked chitosan microspheres for controlled release of ampicillin. International Journal of Pharmaceutics. 312:166-173.
    6. Anal, A.K., Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science and Technology. 18: 240-251.
    7. Appelqvist, IAM., Golding, M., Vreeker, R., Zuidam, N.J. (2007). Emulsions as delivery systems in foods. In: Lakkis JM (ed) Encapsulation and controlled release technologies in food systems. Blackwell Publishing, Ames. 41–81
    8. Borgogna, M., Bellich, B., Zorzin, L., Lapasin, R., Cesaro, A. (2010). Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system. Food Chemistry. 122(2): 416-423.
    9. Campos, C.A., Gerschenson, L.N., Flores, S.K. (2011). Development of Edible Films and Coatings with Antimicrobial Activity. Food and Bioprocess Technology. 4: 849-875.
    10. Champagne, C.P., Lacroix, C., and Sodini-Gallot, I. 1994. Immobilised cell technologies for the dairy industry. Crit. Rev. Biochem. 14: 109-134.
    11. Chavarri, M., Maranon, I., Ares, R., Ibanez, F.C., Marzo, F., Villaran, M.D.C. (2010). Microencapsulation of a probiotic and prebiotic in alginate–chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of Food Microbiology.142 (1-2): 185-189.
    12. Chen, M. J., Chen, K. N. (2007). Applications of probiotic encapsulation in dairy products. In: Encapsulation and Controlled Release Technologies in Food Systems, 1st edition edited by Jamileh ML Wiley-Blackwell, USA. 83-107.
    13. Dong, Z., Wang, Q., Du, Y. (2006). Alginate/gelatin blend films and their properties for drug controlled release. J. Membrane Sci. 280: 37–44.FAO/WHO Experts Report. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina.
    14. Favaro-Trindade, C.S ., Grosso, C.R.F. (2002). Microencapsulation of L. acidophilus (La- 05) and B. Lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile. Journal of Microencapsulation. 19 (4): 485-494.
    15. Franjione, J., Vasishtha, N., (1995). The Art and Science of microencapsulation, Technol. Today.
    16. Fuller, R. (1989). Probiotics in man and animals. Journal of Applied Bacteriology. 66: 365-378.
    17. Gbassi, G.K., Vandamme, T. (2012). Probiotic Encapsulation Technology: From Microencapsulation to Release into the Gut. Pharmaceutics. 4: 149-163.
    18. Gbassi, K.G., Vandamme, T., Ennahar, S., Marchioni, E. (2009). Microencapsulation of Lactobacillus plantarum spp in an alginate matrix coated with whey proteins. International Journal of Food Microbiology. 129: 103-105.
    19. Gentile, F.T., Doherty, E.J., Rein, D.H., Shoichet, M.S., Winn, S.R. (1995). Polymer science for macroencapsulation of cells for central nervous system transplantation. React. Polym. 25: 207–227.
    20. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Intern. 40:1107–1121
    21. Gibbs, B.F., Kermasha, S., Ali, I., Mulligan, C.H. (1999). Encapsulation in the food industry: A review. Int. J Food Sci. Nutr. 50: 213-224
    22. Gismondo, M.R., Drago, L., Lombardi, A. (1999). Review of probiotics available to modify gastrointestinal flora. Int J Antimicrob Agents. 12: 287-292.
    23. Harnsilawat, T., Pongsawatmanit, R., McClements, D.J. (2006) . Characterization of â-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids.2: 577–585.
    24. Heinzen, C. (2002). Microencapsulation by prilling and coextrusion. Workshop No. 53. Nutraceuticals and probiotics. Technology Training Centre, Basil, Germany, 26-28 June (Abstract).
    25. Hsiao, H., Lian, W., Chou, C. (2004). Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage. Journal of the science of food and Agriculture. 84: 134-139.
    26. Huguet, M.L., Neufeld, R.J., Dellacherie, E.( 1996). Calcium-alginate beads coated with polycationic polymers: Comparison of chitosan and DEAE-Dextran. Process Biochem. 31: 347–353
    27. Jankowski, T., Zielinska, M., Wysakowska, A. (1997). Encapsulation of lactic acid bacteria with alginate/starch capsules. Biotechnol. Tech. 11: 31-34.
    28. Kailasapathy, K., Chin, J. (2000). Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology & Cell Biology. 78(1): 80-88.
    29. Kailasapathy, K., Rybka, S. (1997). L. acidophilus and Bifidobacterium spp.: their therapeutic potential and survival in yogurt. Aust J Dairy Technol. 52: 28-35.
    30. Krasaekoopt, W., Bhandari, B., Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal. 13: 3-13.
    31. Krasaekoopt, W., Bhandari, B., Deeth, H. (2004). The influence of coating on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. Int. Dairy J. 14: 737–743.
    32. Lee, K. I., Heo, T. R. (2000). Survival of Bifudobacterium longum immobilized in calcium alginate beads in simulated gastric juices and bile salt solution. Appl Environ Microbiol. 66: 869-973.
    33. Lian, W. C., Hsiao, H. C., Chou, C. C. (2002). Survival of bifidobacteria after spray-drying. International Journal of Food Microbiology. 74: 79-86.
    34. Livney, Y.D. (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid and Interface Science 15(1- 2):73-83.
    35. Lopez-Rubio, A., Gavara, R., Lagaron, J.M. (2006). Bioactive packaging: Turning foods into healthier foods through biomaterials. Trends Food Sci. Technol. 17: 567–575.
    36. Mangione, M.R., Giacomazza, D., Bulone, D., Martorana, V., San-Biagio, P.L. ( 2003) Thermoreversible gelation of k- Carrageenan: Relation between conformational transition and aggregation. Biophys. Chem.104: 95–105.
    37. Mombelli, B., Gismondo, M.R. (2000). The use of probiotics in medical practice. Int J Ant Agents. 16: 531-536.
    38. Mortazavian, A.M., Azizi, A., Ehsani, M.R., Razavi, S.H., Mousavi, S.M., Sohrabvandi, S., Reinheimer, J.A. (2008). Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions. Milchwissenschaft. 63 (4): 427-429.
    39. Muthukumarasamy, P., Holley, R. P. (2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. International Journal of Food Microbiology .111(2): 164-169.Picot, A., Lacroix, C. (2003a). Effect of micronization on viability and thermotolerance of probiotic freeze-dried cultures. Int Dairy J. 13: 455-462.
    40. Picot, A., Lacroix, C. (2004). Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yogurt. International Dairy Journal. 14: 505-515.
    41. Rokka, S., Rantamaki, P. (2010). Protecting probiotic bacteria by microencapsulation: Challenges for industrial applications. Eur. Food Res. Technol. 231: 1–12.
    42. Ross, R.P., Fitzgerald, G.F., Collins, J.K., Stanton, C. (2002). Cheese delivering bioculturesprobiotic cheese. Australian Journal of Dairy Technology. 57(2): 71-78.
    43. Shah, N. P., Rarula, R. R. (2000). Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust J Dairy Technol. 55: 139-144.
    44. Shah, N.P. (2007). Functional cultures and health benefits. Int. Dairy J. 17:1262–1277.
    45. Smidsrod, O., Skjak-Braek, G. (1990). Alginate for cell immobilization. Trends in Food Science and Technology. 8: 71-75.
    46. Sridar, Nguyen, Kailasapathy.( 2003). Studies on the effect of encapsulation on the survival of probiotic microorganisms under high acid and bile conditions. J food Sci. Techno. 40(5): 458-460
    47. Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van Sinderen, D. (2005). Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology. 16: 198-203.
    48. Sunohara, H., Ohno, T., Shibata, N., Seki, K. (1995). Process for producing capsule and capsule obtained thereby. US Patent. 5: 478-570.
    49. Talwaker, A., Kailasapathy, K. (2004). A review of oxygen toxicity in probiotic yogurts: Influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety. 3: 117-123.
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