Cucumber Pickles Research Articles

The concentrations and health risks of potassium sorbate and sodium benzoate in some Iranian food products: A Monte Carlo simulation

The study aimed to investigate potassium sorbate and sodium benzoate concentrations in food items collected from Shiraz and Ahvaz cities. The study shows that while the mean concentration of sodium benzoate in Olovieh salad, pickled cucumber, mayonnaise sauce, and carbonated drinks generally met ISIRI and CODEX standards, 7.60 % and 3.08 % of mayonnaise sauce samples, and 4.46 % and 2.67 % of carbonated drinks exceeded these standards, respectively. Potassium sorbate levels were higher than the ISIRI standards in 18.4 % of cakes and cookies, 6.25 % in Olovieh salad, 20 % in mayonnaise sauce, and 5.36 % in pickled cucumbers samples. However, under the Codex, all these products were within acceptable limits, except mayonnaise sauce. In addition, ISIRI detected sodium benzoate in some products that should not be used, such as cake and cookies, tomato sauce, and non-carbonated fruit drinks. The Monte Carlo simulation for exposure estimation, carried out in this study for health risk assessment, revealed that the hazard index (HI) remained below the threshold (HI < 1). Specifically, the 5th percentile was at 0.21, the median at 0.32, and the 95th percentile at 0.45. The study suggested that while potassium sorbate and sodium benzoate in foods are low-risk, continued monitoring of these preservatives is recommended.

Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.

Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled cucumber fermentation were studied by gas chromatograph-ion mobility spectrometry. At the phylum level, Cyanophyta and Proteobacteria were the dominant flora in the natural fermentation group, and Firmicutes were the dominant flora in the added-bacteria fermentation group. At the generic level, the addition of Lactobacillus led to changes in the community of the bacteria in the added-bacterial fermentation group and decreased the species abundance of other bacteria. In total, 75 volatile organic compounds were identified from naturally fermented pickled cucumber, and 60 volatile organic compounds were identified from fermented pickled cucumber with bacterial addition. The main metabolites were esters, aldehydes, acids, alcohols, ketones, alkanes, nitriles, and alkenes. These metabolites will bring their unique aroma components to the pickled cucumber. Metabolomic analysis of the O2PLS model showed that Weissella and Lactobacillus were closely and positively correlated with nine alcohols, six esters, five aldehydes, four acids, three ketones, and one pyrazine. Pseudomonas and norank_f_Mitochondria show a close positive correlation with four kinds of alcohols, two kinds of esters, one kind of aldehyde, and one kind of nitrile.

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

AbstractThis is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 ± 6.21% and 94.94 ± 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (&gt; 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples varied in the range of 3.22–3.97 and 0.19-0.87%, respectively. The antioxidant activity of the samples ranged from 4.54 to 18.70% (DPPH) and from 51.92 to 88.06% (ABTS+). The total phenolic content of the samples varied between 142.83 and 2465.50 mg GAE/L. Moreover, CP-L (samples fermented with L. plantarum HL4) and CP-P (samples fermented with P. parvulus HL14) showed the highest general assessment scores of 6.90 and 6.95 at the end of storage, respectively. This study offers the opportunity for food companies to become competitive in one of the most innovative research areas in the food sector and to meet the requirements and needs of various consumer groups.

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

The agro-food industry produces large amounts of secondary by-products, which can act as a source of bio-active ingredients. These ingredients can be used as valuable additives to support the sustainable circular economy concept. This study aimed to analyze the potential application of horseradish and grapevine leaves in the fermentation process of low-salt pickled cucumbers to improve their sensory and functional properties. The pour plate technique, RT-qPCR, HPLC, and a nine-point hedonic scale test with penalty analysis were used to analyze the traditionally fermented product. The research showed that the addition of both horseradish and grapevine leaves did not negatively affect the kinetics of fermentation and had a positive effect on the overall desirability. Moreover, they contributed to an increase in the concentration of antioxidant compounds, namely gallic acid (grape leaves) and ellagic acid (grapevine and horseradish leaves). Bacterial metabiome analysis showed the positive effect of all analyzed additives on an increase in the relative expression of genes responsible for the synthesis of selected bacteriocins (plantaricin and acidocin). Research results indicated a high potential for sustainable use of by-products (horseradish and grapevine leaves) in the production of traditional low-salt fermented cucumbers with high health-promoting potential.

49 Cerebral hemodynamic during motor imagery of self-feeding with chopsticks: Differences between dominant and nondominant hand

Objective:Motor imagery is defined as a dynamic state during which a subject mentally simulates a given action without overt movements. Our aim was to use near-infrared spectroscopy to investigate differences in cerebral hemodynamic during motor imagery of self-feeding with chopsticks using the dominant or non-dominant hand.Participants and Methods:Twenty healthy right-handed people participated in this study. The motor imagery task involved eating sliced cucumber pickles using chopsticks with the dominant (right) or non-dominant (left) hand. Activation of regions of interest (pre-supplementary motor area, supplementary motor area, pre-motor area, pre-frontal cortex, and sensorimotor cortex was assessed.Results:Motor imagery vividness of the dominant hand tended to be significantly higher than that of the non-dominant hand. The time of peak oxygenated hemoglobin was significantly earlier in the right pre-frontal cortex than in the supplementary motor area and left pre-motor area. Hemodynamic correlations were detected in more regions of interest during dominant-hand motor imagery than during non-dominant-hand motor imagery.Conclusions:Hemodynamic might be affected by differences in motor imagery vividness caused by variations in motor manipulation.

Dissipation, Metabolism, Accumulation, Processing and Risk Assessment of Fluopyram and Trifloxystrobin in Cucumbers and Cowpeas from Cultivation to Consumption.

Fluopyram and trifloxystrobin are widely used for controlling various plant diseases in cucumbers and cowpeas. However, data on residue behaviors in plant cultivation and food processing are currently lacking. Our results showed that cowpeas had higher fluopyram and trifloxystrobin residues (16.48-247.65 μg/kg) than cucumbers (877.37-3576.15 μg/kg). Moreover, fluopyram and trifloxystrobin dissipated faster in cucumbers (half-life range, 2.60-10.66 d) than in cowpeas (10.83-22.36 d). Fluopyram and trifloxystrobin were the main compounds found in field samples, and their metabolites, fluopyram benzamide and trifloxystrobin acid, fluctuated at low residue levels (≤76.17 μg/kg). Repeated spraying resulted in the accumulation of fluopyram, trifloxystrobin, fluopyram benzamide and trifloxystrobin acid in cucumbers and cowpeas. Peeling, washing, stir-frying, boiling and pickling were able to partially or substantially remove fluopyram and trifloxystrobin residues from raw cucumbers and cowpeas (processing factor range, 0.12-0.97); on the contrary, trifloxystrobin acid residues appeared to be concentrated in pickled cucumbers and cowpeas (processing factor range, 1.35-5.41). Chronic and acute risk assessments suggest that the levels of fluopyram and trifloxystrobin in cucumbers and cowpeas were within a safe range based on the field residue data of the present study. The potential hazards of fluopyram and trifloxystrobin should be continuously assessed for their high residue concentrations and potential accumulation effects.

Sodium Benzoate and Potassium Sorbate content in pickled cucumber supplied in Tehran, Iran

Preservative substances have been used for many years. These materials inhibit the growth of probable microorganisms. However, some of these materials are considered generally regarded as safe (GRAS), and the amount above the standard limits can endanger the health of consumers. Therefore, determining the amounts of chemical conservatives is necessary. In this research, the level of sodium benzoate and potassium sorbet was measured in 60 pickled cucumbers by spectrophotometry. The standard curve of sodium benzoate and potassium sorbet was plotted in five concentrations. Extraction was followed by reading the absorption with the spectrophotometer at 228 nm and 252 nm for sodium benzoate and potassium sorbate, respectively. Results revealed that the average content of sodium benzoate and potassium sorbate were 0.44±0.2 mg/kg and 0.31±0.1 mg/kg, respectively which can be more than the permitted doses. Considering the harmful effects, control precautions must be intensified and the authorities should concern about the quantity of these preservatives in pickled cucumber samples.

Study of Physico - Chemical and Nutritional Properties of Some Processed Pickles

This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentrations of Pb ,Cu, and Zn in local pickles were within permitted limits of international organizations or specifications ,WHO, USDA. Concentrations of Zn ,Fe, Ca, and Mg in processed pickles were at the ranges of (0.01-0.11),(0.15- 0.22),(0.09-0.15) and (0.01-0.17) M/ml .Results showed that the highest content of vitamins B1,B2,B6,B9,B3 and C were16.921,13.297 , 17.451,20.086 , 24.117,and12.597 M/ml for E,E,G,J,F, and H samples respectively .The total phenolic compounds content was within the range of 12.00-15.50mg/100g for each G,J respectively. While TPC content of fresh fruits L,K was 16.90 and 14.90 mg/100g respectively .The higher content of salicalic acid ,vanillin , catechol and recoresenol was revealed at H, E, E, and K samples ,its value was 17.0, 12.0, 8.4, 5.0 M/l respectively .&#x0D; &#x0D;

Effect of Chlorophyll in Garlic Chives (Allium tuberosum) Leaves by Drought and pH

Allium tuberosum Rotter (garlic chives) is a species of plant native to the Chinese province and naturalized elsewhere in Asia and around the world. In Korea, chives are boiled and used as seasoned vegetables or as soup ingredients, and are also used for chive kimchi and cucumber pickles. This paper describes experimental results for chlorophyll content and efficiency with drought stress and soil acidity on garlic chives. Analytical determination of total chlorophyll (a, b) was performed with spectrophotometer. Chlorophyll fluorescence analysis was used to measure photosynthetic parameters with the Imaging-PAM Chlorophyll Fluorometer. The content of total chlorophyll was 0.711 at 80% moisture. The content for chlorophylls a, b, and total were 0.333, 0.151, and 0.390 at 10% moisture, respectively. The simple type of regression showed the relation between chlorophylls as a function of acidity. The slope factors for chlorophyll content (a, b, and total) were 0.866, 0.903, and 0.910, respectively. The current fluorescence yield (Ft) was increased to the decrease of water in soils. The maximal PSII quantum yield, Fv/Fm was the highest at 70% moisture among nine moisture percentage stages. The slope factors of Ft, Fm (maximum fluorescence yield), Fv (quenched state), and Fv/Fm for chlorophyll efficient indicators were -0.873, 0.977, 969, and 0.897, respectively. Water stress decreased chlorophyll a, chl b, chl (a + b) contents, and the chl a/b ratio in the A. tuberosum. Low soil pH also affected the chlorophyll content and efficiency of A. tuberosum.

Utilizing response surface methodology to evaluate the process parameters of indigenous cucumber fermentation.

Commercial pickled cucumbers are produced in variety of salt concentrations including brines up to 15% sodium chloride due to the preventive nature of the salt towards microbial growth. Although it is deemed necessary for manufacturers to utilize high amounts of salts to prolong shelf life, the high content creates a burden for the growth of beneficial microorganisms including probiotics. In this study, the production of naturally fermented cucumbers and their microbial viability were tested with the help of an experimental design tool, Box-Behnken Design (BBD), to evaluate the optimal conditions for the production process and to maintain the highest viability of potential beneficial microorganisms during storage. Accordingly, the operational conditions including salt concentration (2, 5, or 8%), fermentation temperature (20, 25, or 30°C), and brine filling (pretreatment) temperature (80, 85, or 90°C) were optimized with a significant fit to a quadratic model (p<0.05). The trends for sugar consumption and total acid production were monitored to demonstrate the correlation between the above-mentioned operational parameters for the fermentation process of pickled cucumbers with indigenous microorganisms. Overall, 5% salt content, 70°C filling temperature and 25°C fermentation medium was determined to maintain over 6logcfu/mL viability. The results represent a valuable contribution to the pickle industry including a know-how of process parameters.

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles.

Refrigerated pickles are characterized by crisp, crunchy texture, opaque flesh, and fresh flavor. Typically produced without a thermal process, microbial safety relies on preventive controls, brine composition, and sufficient hold time prior to consumption. We hypothesized that brief blanching of whole cucumbers prior to pickling could provide an additional hurdle for pathogenic microbes without negatively impacting finished product quality. Blanch treatments (15, 90, or 180 s) in 80°C water were conducted in duplicate on two lots of cucumbers prior to cutting into spears, acidifying, and storing at 4°C. Enumeration of total aerobes, lactic acid bacteria, and glucose-fermenting coliforms was conducted for fresh and blanched cucumber. Texture, color, cured appearance development, and volatile compound profiles were analyzed for fresh and blanched cucumber and corresponding pickle products during refrigerated storage. The 90 s blanch consistently achieved a minimum 2-log reduction in cucumber microbiota and a predicted 5-log reduction of Escherichia coli O157:H7 up to 1.1mm into the cucumber fruit. Blanching had no impact on tissue firmness during refrigerated storage for 1 year (p>0.098). There were no differences in flavor-active lipid oxidation products (E,Z)-2,6-nonadienal and (E)-2-nonenal, and consumers (n=110) were unable to differentiate between control and 90 s blanched cucumber pickles stored for 62 days. Exocarp color and mesocarp opacity were preserved by the blanching treatment, potentially extending product shelf life. This method offers processors an option for reducing the risk of microbial contamination while maintaining the quality attributes associated with refrigerated cucumber pickles. PRACTICAL APPLICATION: Refrigerated pickles do not undergo thermal processing, which can leave them vulnerable to microbial contamination. This study illustrates that adding a brief blanching step in refrigerated pickle processing can reduce indigenous microbiota without negatively impacting quality attributes. This blanching process could assist pickled vegetable manufacturers in providing additional safeguards for consumers while maintaining a high-quality product.

Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation.

Free amino acid (FAA) profiles of fresh, acidified, naturally fermented, and starter culture fermented cucumbers were analyzed by liquid chromatography triple quadrupole mass spectrometry. Fermented cucumbers contained more total FAA than acidified cucumbers (1,302 ± 102mg/kg and 635 ± 35mg/kg, respectively). Total FAA content of fermented cucumber was similar regardless of brine salt levels (2-6% NaCl) and starter culture addition. Glutamine (1491.4± 69.3mg/kg), γ-aminobutyric acid (GABA, 269.6± 21.4mg/kg), asparagine (113.0± 6.4mg/kg), and citrulline (110.3±8.5mg/kg) were the most abundant FAA in fresh pickling cucumber, whereas GABA (181.3±21.5mg/kg), isoleucine (165.2± 11.2mg/kg), leucine (129.8± 10.9mg/kg), and lysine (110.9± 5.0mg/kg) were the most abundant in fermented cucumber. GABA and ornithine were produced during fermentation, indicating glutamate decarboxylase and arginine deiminase activities. Notably, ornithine was significantly higher in natural (63.3±31.5mg/kg) versus starter culture fermented cucumbers (3.0±0.7mg/kg). This new information on FAA composition of fresh and fermented pickling cucumbers shows the impact of fermentation conditions on cucumber amino acid profiles while providing insight for manipulating fermentations for health promotion and consumer acceptance. PRACTICAL APPLICATION: This study reports changes in the free amino acid profiles of raw, fermented and acidified cucumbers, which may be valuable for understanding the impact of these foods on human health and nutrition. This information is useful for food microbiologists studying the metabolism of lactic acid bacteria during fermentation and/or designing starter cultures and could contribute to the development of novel fermented cucumber pickle products with enhanced nutritional value.

The Garbage Patch

"She helps herself to a plate of inari, some pickled cucumbers, then eel. She orders only one water bottle. This is all she can afford. She chews on it slowly, hoping to make it last."

Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety.

The bacterial communities and physicochemical characteristics of four types of extremely distinctive traditionally fermented vegetables (pickled pepper (PP), pickled Brassica napobrassica (PBN), salted flowers of wild chives (SFWC), and pickled cucumber (PC)) were identified and compared from north China. Lactobacillus was the main bacterial genus in PP and PBN samples, with Oceanobacillus only being observed in PBN. The predominant genus in SFWC was Weissella, while in PC they were were Carnimonas and Salinivibrio. At the species level, Companilactobacillus ginsenosidimutans, Fructilactobacillus fructivorans, and Arcobacter marinus were abundant in PP and PBN. Levilactobacillus brevis and Companilactobacillus alimentarius were enriched in PP, and L. acetotolerans, Ligilactobacillus acidipiscis and Pediococcus parvulus were observed in PBN. Weissella cibaria and Kosakonia cowanii were abundant in SFWC. Moreover, tartaric acid was the most physicochemical factor influencing microbial composition, followed by malic acid, titratable acidity (TA), and lactic acid. Furthermore, functional analysis demonstrated that the most genes of the bacterial profiles correlated with carbohydrate metabolism. However, some foodborne pathogens were existed, such as Staphylococcus and Arcobacter marinus. The results of this study provide detailed insight into the relationship between the bacterial communities and physicochemical indices of fermented vegetables, and may improve the quality and safety of traditional Chinese fermented vegetables.

Enantioselective monitoring chiral fungicide mefentrifluconazole in tomato, cucumber, pepper and its pickled products by supercritical fluid chromatography tandem mass spectrometry

A fast, effective, and environmental-friendly method was developed for enantioseparation and analysis of mefentrifluconazole in vegetables based on supercritical fluid chromatography tandem mass spectrometry. The enantioselective behaviors of mefentrifluconazole enantiomers in tomato, cucumber, and pepper in the greenhouse, and pickled cucumber and pepper during processing were investigated. Mefentrifluconazole enantiomers could obtain baseline separation within 2 min. The average recoveries of all matrices ranged from 78.4% to 119.0%, with relative standard deviations less than 16.8% for two enantiomers. S-(+)-mefentrifluconazole was preferentially degraded in pepper, while there was no enantioselectivity in tomato and cucumber under field conditions. During processing, S-(+)-mefentrifluconazole was reduced preferentially than R-(−)-mefentrifluconazole in pickled cucumber and cucumber brine. Inversely, R-(−)-mefentrifluconazole degraded faster than S-(+)-mefentrifluconazole in pepper brine. But, no obvious enantioselectivity was observed in pickled pepper. The result of this study could contribute to a more accurate dietary risk assessment of mefentrifluconazole in vegetables and processed products.

Measuring the levels of Zn, Cu, Pb and Cd via the polarography method in fermentative pickled cucumbers purchased from Tehran market, Iran

Pickled cucumber is frequently consumed by Iranians. According to the production process, there are two forms of pickled cucumber including industrial and fermentative. There is not an appropriate monitoring system available for the production of the latter form; therefore, high levels of heavy metals might be present in this type of pickled cucumber. Accordingly, so the levels of cadmium, zinc, lead and copper were measured in fermentative pickled cucumbers obtained from the Tehran market via the polarographic method. Polarography is a subclass of voltammetry where the working electrode is a dropping mercury electrode (DME) or a static mercury drop electrode (SMDE), which are useful for their wide cathodic ranges and renewable surfaces. Fifty different samples of pickled cucumbers were purchased from the market. Of each sample, dry ashes were produced. Measurement was repeated three times and the acquired data was then analyzed. The mean levels of zinc and copper in the evaluated samples were significantly lower than the standard limits respectively presented by the EOS and Codex (P value&lt;0.001) while the mean level of cadmium and lead was slightly higher than the standard limit established by Codex with no significant differences observed (P values=0.450 and 0.246, respectively).

Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

This study investigated γ-aminobutyric acid (GABA) formation during natural lactic acid fermentation of cucumbers. Two lots of cucumbers were fermented or acidified in duplicate in 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. GABA was present in fresh and acidified pickling cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was generated in fermented cucumbers (1.21 ± 0.35 mM) and remained stable over time and during further processing. Brine salt content (2 % - 6 %) affected GABA formation with greatest GABA formation in cucumber brined in 2 % NaCl (1.38 ± 0.31 mM). Commercially available, fermented cucumber pickles packed in their original fermentation brines contained more GABA (1.32 ± 0.25 mM) than acidified (0.46 ± 0.26 mM) or fermented, desalted and re-packed products (0.49 ± 0.32 mM). This work demonstrated that low-salt fermentation enhances GABA content in fermented cucumber products prepared for direct consumption.

Comparison of cerebral activation between motor execution and motor imagery of self-feeding activity.

Motor imagery is defined as an act wherein an individual contemplates a mental action of motor execution without apparent action. Mental practice executed by repetitive motor imagery can improve motor performance without simultaneous sensory input or overt output. We aimed to investigate cerebral hemodynamics during motor imagery and motor execution of a self-feeding activity using chopsticks. This study included 21 healthy right-handed volunteers. The self-feeding activity task comprised either motor imagery or motor execution of eating sliced cucumber pickles with chopsticks to examine eight regions of interest: pre-supplementary motor area, supplementary motor area, bilateral prefrontal cortex, premotor area, and sensorimotor cortex. The mean oxyhemoglobin levels were detected using near-infrared spectroscopy to reflect cerebral activation. The mean oxyhemoglobin levels during motor execution were significantly higher in the left sensorimotor cortex than in the supplementary motor area and the left premotor area. Moreover, significantly higher oxyhemoglobin levels were detected in the supplementary motor area and the left premotor area during motor imagery, compared to motor execution. Supplementary motor area and premotor area had important roles in the motor imagery of self-feeding activity. Moreover, the activation levels of the supplementary motor area and the premotor area during motor execution and motor imagery are likely affected by intentional cognitive processes. Levels of cerebral activation differed in some areas during motor execution and motor imagery of a self-feeding activity. This study was approved by the Ethical Review Committee of Nagasaki University (approval No. 18110801) on December 10, 2018.

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables.

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.