Pickling Research Articles

Preserved vegetable consumption and gastrointestinal tract cancers: A prospective study.

This study aimed to assess the associations of two common types of preserved vegetables in China, salted and sour pickled vegetables, with the risk of gastrointestinal tract (GI) cancers, including oesophageal cancer, stomach cancer, and colorectal cancer. The China Kadoorie Biobank collected intake frequency of preserved vegetables among 510 143 adults without self-reported cancer during 2004-2008, and followed up till 31 December 2018. The second resurvey further collected intake frequencies of salted and sour pickled vegetables, which classified the 10 study areas into three types of regions, including the regions never/rarely consuming preserved vegetables (number of participants at baseline = 201 844), mainly consuming salted vegetables (n = 202 927), and mainly consuming sour pickled vegetables (n = 105 372). Cox proportional models were respectively performed to calculate hazard ratios (HRs) for GI cancers with preserved vegetables in the latter two types of regions among baseline participants. In the regions mainly consuming salted vegetables, preserved vegetable consumption was positively associated with stomach cancer (HR = 1.17; 95% confidence interval = 1.00-1.37; P for trend = 0.039). In the regions mainly consuming sour pickled vegetables, a dose-response positive relationship was observed between preserved vegetable consumption and the risk of oesophageal cancer (P for trend = 0.013), with adjusted HR of 1.35 (95% CI 1.02-1.80) for those who daily consumed compared with never consumed. Our findings suggest that different types of preserved vegetables might have different effects on GI cancers, and limiting preserved vegetable consumption might be protective against developing GI cancers.

Characterization of Exopolysaccharides from Lactiplantibacillus plantarum PC715 and Their Antibiofilm Activity Against Hafnia alvei

Exopolysaccharides (EPSs) secreted by lactic acid bacteria have the potential to enhance human health by showing various biological functions. This study investigated the biological role and antibiofilm properties of EPS715, a new neutral EPS produced by pickled vegetables originating from Lactobacillus plantarum PC715. The results indicate that EPS715 is primarily composed of rhamnose, glucose, and mannose. Its molecular weight (Mw) is 47.87 kDa, containing an α-glucoside linkage and an α-pyranose ring. It showed an amorphous morphology without a triple helix structure. Furthermore, EPS715 showed improved antioxidant activity. Specifically, its scavenging capacity of ABTS+ radicals, DPPH radicals, and the hydroxyl (·OH) reduction capacity at 5 mg/mL was 98.64 ± 2.70%, 97.37 ± 0.79%, and 1.64 ± 0.05%, respectively. Its maximal scavenging capacity was >40%, and the hydroxyl (·OH) radical scavenging ability was dose-dependent. Moreover, the biofilm of various pathogens including S. aureus, B. cereus, S. saprophyticus, Acinetobacter spp., and H. alvei was substantially dispersed and affected by EPS715, with a maximum inhibition rate of 78.17% for H. alvei. The possible mechanism by which EPS715 shows antibiofilm properties against the H. alvei may be attributed to its effects on the auto-aggregation, hydrophilic characteristics, and motility of Hafnia spp. Thus, EPS715 has significant antioxidant and antibiofilm characteristics that may hold substantial potential for applications in food and medicinal products.

Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables

Metabolic profile and antioxidant properties of grape juice subjected to long-fermentation with Lactiplantibacillus plantarum strain isolated from traditional pickled vegetables

A comprehensive analysis of fruit, vegetable, and legume consumption and the risk of hypertension: results from the KoGES_CAVAS cohort.

This study aimed to investigate the association between total consumption of fruits (F), vegetables (V), and legumes (L) and their subgroups and hypertension risk in adults aged ≥ 40years in the Cardiovascular Disease Association Study (CAVAS). We analyzed data from 10,325 normotensive participants using cumulative average dietary consumption from repeated food frequency questionnaires during the follow-up. Incidence rate ratios (IRRs) were estimated with a modified Poisson regression model and a robust error estimator to evaluate the association between hypertension risk and total consumption of fruits, vegetables, and legumes, as well as their 17 subgroups. During an average follow-up of 5.20years, 2159 cases of hypertension were recorded. Total consumption of FVL, FV, fruits, vegetables, and legumes showed overall inverse trends with hypertension risk. Considering multiplicity, fruit consumption was inversely associated with hypertension risk in both men (IRR 0.64; 95% CI 0.52-0.79) and women (IRR 0.76; 95% CI 0.64-0.91). Vegetables were inversely associated with hypertension in women (IRR 0.67; 95% CI 0.53-0.86). Most subgroups showed inverse associations, especially in men with overweight/obesity. However, frequent pickled green leafy vegetable consumption was positively associated with hypertension risk in postmenopausal women but not in premenopausal women (Pinteraction = 0.0004). Consumption of FVL, including their subgroups, generally shows inverse associations with hypertension risk. However, caution is advised for recommending pickled vegetables, particularly for postmenopausal women, due to the potential adverse effects of sodium. The benefits of these foods in preventing hypertension are especially pronounced in men with overweight/obesity.

Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.

PICKLE-mediated nucleosome condensing drives H3K27me3 spreading for the inheritance of Polycomb memory during differentiation

Spreading of H3K27me3 is crucial for the maintenance of mitotically inheritable Polycomb-mediated chromatin silencing in animals and plants. However, how Polycomb repressive complex 2 (PRC2) accesses unmodified nucleosomes in spreading regions for spreading H3K27me3 remains unclear. Here, we show in Arabidopsis thaliana that the chromatin remodeler PICKLE (PKL) plays a specialized role in H3K27me3 spreading to safeguard cell identity during differentiation. PKL specifically localizes to H3K27me3 spreading regions but not to nucleation sites and physically associates with PRC2. Loss of PKL disrupts the occupancy of the PRC2 catalytic subunit CLF in spreading regions and leads to aberrant dedifferentiation. Nucleosome density increase endowed by the ATPase function of PKL ensures that unmodified nucleosomes are accessible to PRC2 catalytic activity for H3K27me3 spreading. Our findings demonstrate that PKL-dependent nucleosome compaction is critical for PRC2-mediated H3K27me3 read-and-write function in H3K27me3 spreading, thus revealing a mechanism by which repressive chromatin domains are established and propagated.

Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (106 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.94 ± 1.87 N) and the maintenance of a low nitrate content (1.23 ± 0.01 mg/kg). Moreover, the combined pickling treatment resulted in higher malic acid content, lower tartaric acid content, and a decrease in the content of bitter amino acids (e.g., isoleucine and leucine), thus leading to an increase in the proportion of sweet amino acids. Additionally, combined pickling led to the production of unique volatile flavor compounds, especially the distinct spicy flavor compounds isothiocyanates. Moreover, the combined pickling treatment resulted in an increase in the abundance of Lactiplantibacillus and promoted microbial diversity within the fermentation system. Thus, the synergistic effect among chitosan, inulin, and L. plantarum LPP95 significantly enhanced the quality of pickles. The study offers a promising strategy to standardize the quality of low-salt fermented vegetables.

PICKLE and HISTONE DEACETYLASE6 coordinately regulate genes and transposable elements in Arabidopsis.

Chromatin dynamics play essential roles in transcriptional regulation. The chromodomain helicase DNA-binding domain 3 chromatin remodeler PICKLE (PKL) and HISTONE DEACETYLASE6 (HDA6) are required for transcriptional gene silencing, but their coordinated function in gene repression requires further study. Through a genetic suppressor screen, we found that a point mutation at PKL could partially restore the developmental defects of a weak Polycomb repressive complex 1 (PRC1) mutant (ring1a-2 ring1b-3), in which RING1A expression is suppressed by a T-DNA insertion at the promoter. Compared to ring1a-2 ring1b-3, the expression of RING1A is increased, nucleosome occupancy is reduced, and the histone 3 lysine 9 acetylation (H3K9ac) level is increased at the RING1A locus in the pkl ring1a-2 ring1b-3 triple mutant. HDA6 interacts with PKL and represses RING1A expression similarly to PKL genetically and molecularly in the ring1a-2 ring1b-3 background. Furthermore, we show that PKL and HDA6 suppress the expression of a set of genes and transposable elements (TEs) by increasing nucleosome density and reducing H3K9ac. Genome-wide analysis indicated they possibly coordinately maintain DNA methylation as well. Our findings suggest that PKL and HDA6 function together to reduce H3K9ac and increase nucleosome occupancy, thereby facilitating gene/TE regulation in Arabidopsis (Arabidopsis thaliana).

Evaluation of nutritional value of common cooked food in Hubei Province by nutrient profiling

To understand the nutritional components of common cooked foods in Hubei Province. Forty-nine common cooked foods consumed by residents in Hubei Province were collected, and their edible parts were homogenized and tested for various nutrient contents according to the national standard method. The nutrient-rich foods index(NRF)model was used to calculate the NRF index(NRF 9.3) of various cooked foods, and the nutritional value of common cooked foods in Hubei Province was evaluated. The result of the nutrient-rich food index model showed that the NRF 9.3 index of all cooked dishes ranged from-176.9 to 224.4, the NRF 9.3 index ranking of all types of cooked food was mainly related to cooking method. The NRF 9.3 index of cold mixed vegetable dishes was generally higher than the 75th percentile value(66.9) of the monitoring result, indicating higher nutritional value. The mean NRF 9.3 index of fish and shrimp cooked foods(72.4)monitored in this study was higher than that of meat cooked foods(21.5). The sodium content of pickled vegetables and some pre-packaged cooked foods was relatively high, RESULTS: ing in negative NRF 9.3 index and lower nutritional value. The NRF 9.3 index of Xiangyang beef noodles(33.1)and tofu noodles(37.1)was higher than that of beef offal noodles(5.1). Vegetables and fish and shrimp are better sources of nutrition, and "cold and dressed with sauce" are a better way to cook. Pickled vegetables contain too many restricted nutrients, and their consumption frequency and amount should be reduced.

Media Framework and Enterprise Management Analysis under Emergencies: “Earth Pit Pickled Cabbage” Incident as an Example

Media Framework and Enterprise Management Analysis under Emergencies: “Earth Pit Pickled Cabbage” Incident as an Example

Development and preliminary validation of a prediction formula of sodium and sodium-to-potassium ratio based on multiple regression using 24-h urines

Accurate measurement of sodium intake in the diet is challenging, and epidemiological studies can be hampered by the attenuation of associations due to measurement error in sodium intake. A prediction formula for habitual 24-h urine sodium excretion and sodium-to-potassium ratio might lead to more reliable conclusions. Five 24-h urinary samples and two Food Frequency Questionnaires (FFQs) were conducted among 244 Japanese participants aged 35–80 years. We conducted multivariate linear regression analysis with urinary excretion as dependent variables and eating behaviour and food frequency as independent variables. Empirical weights of sodium excretion and sodium-to-potassium ratio were extracted. Preliminary validity was also assessed by randomly dividing the subjects into development and validation groups based on the correlation coefficient between estimates by the prediction formula and urinary excretion. Taste preference, soy sauce use at the table, frequency of pickled vegetables intake and number of bowls of miso soup were extracted as determinants of sodium excretion. Correlation coefficients between the estimates and urinary excretion for men and women were 0.42 and 0.43, respectively, for sodium and 0.49 and 0.50, respectively, for sodium-to-potassium ratio. This prediction formula may provide more accurate estimation of sodium intake and sodium-to-potassium ratio than the food composition approach.

Priestia megaterium ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats.

Pickled cabbage, a traditional fermented food rich in functional microorganisms, can effectively control hyperuricemia and gout. In this study, a Priestia megaterium ASC-1 strain with strong uric acid (UA) degradation ability was isolated from pickled cabbage. After oral administration for 15 days, ASC-1 was stably colonized in the rats in this study. ASC-1 significantly reduced UA levels (67.24%) in hyperuricemic rats. Additionally, ASC-1 alleviated hyperuricemia-related inflammatory response, oxidative stress, and blood urea nitrogen. Intestinal microbial diversity results showed that ASC-1 restored intestinal injury and gut flora dysbiosis caused by hyperuricemia. These findings suggest that P. megaterium ASC-1 may be used as a therapeutic adjuvant for the treatment of hyperuricemia.

High quality genome of potherb mustard XC (Brassica juncea var. multiceps) provides new insight into leaf shape variation1

The potherb mustard ‘Xuecai’ (XC) cultivar is a cruciferous vegetable that is popular as a fresh and a pickled vegetable. On the basis of the deep notches in the edges of leaves in mustard XC, this plant can be said to have multipinnately lobed leaves. The net photosynthesis of lobed leaves has been found to be significantly greater than that of simple leaves. However, the molecular mechanism of leaf shape variation has not been determined. Here, we used HiFi and Hi-C data to assemble the XC genome. The genome was 961.72 Mb in size, with a contig N50 value of 6.565 Mb. The XC genome was compared with four previously sequenced mustard genomes, and genomic collinearity regions, SNPs, and indels were identified. Quintuple BjRCO genes were found on Chromosome (Chr.) A10 in potherb mustard XC when the BjRCO gene locus was compared against other sequenced B. juncea genomes. Segmental duplication was found to contribute to the BjRCO gene copy number. The transcript expression of BjRCO genes was greater in multipinnately lobed leaves than in sawtooth-like leaves. Together, these findings indicate that both the copy number increase and the high expression of BjRCO genes regulate leaf shape from simple to complex in B. juncea. Gene editing of the BjRCO gene from XC changed the leaf shape from multipinnately lobed to simple. The high-quality XC genome sequence not only provides new insight into B. juncea leaf type genomics but also helps in deciphering leaf shape variation. Our study provides insight into the variation and evolution of important traits through comparative analysis of the sequenced genome.

Osteoporosis in community-dwelling older adults: Prevalence and prevention and control strategies in general practice

BackgroundThe rising number of people with osteoporosis and with low bone mass presents significant challenges to community-based prevention and treatment efforts for osteoporosis ObjectiveThis study aimed to identify the basic conditions of osteoporosis prevention and control in communities. This included assessing the basic process and costs associated with enrolling the target population, as well as examining the prevalence and risk factors of osteoporosis, to provide evidence supporting general practitioners to develop precise prevention and control strategies. MethodsFrom May to August 2021, the study encompassed 322 participants, who visit Bund Community Health Centre of Shanghai China for outpatient consultations or health check-up. We collected data on demographics, bone mineral density (BMD), and risk factors for osteoporosis through a questionnaire survey. ResultsThe average cost per person for enrolling participants for osteoporosis screening was 57.34 Yuan. Among the 322 participants, 27 (8.4 %) had normal bone mass, 157 (48.8 %) exhibited low bone mass, and 138 (42.8 %) were diagnosed with osteoporosis, resulting in a BMD abnormality rate (low bone mass and osteoporosis) of 91.6 %. There were statistically significant differences between genders and BMI among the normal bone mass, low bone mass and osteoporosis groups (P < 0.05). The average BMD for these groups was -0.72 ± 0.27, -1.88 ± 0.38, and -3.17 ± 0.53 AU/mm3, respectively. Regarding exercise habits, the prevalence of limited exercise in the normal bone mass, low bone mass, and osteoporosis groups was 37.0 % (10/27), 49.7 % (78/157) and 64.5 % (89/138), respectively; concerning exercise intensity, moderate-intensity exercise was prevalent at rates of 74.1 % (20/27), 79.6 % (125/157), and 80.4 % (111/138) in these groups. However, dietary habits and other osteoporosis risk factors, such as surgery history, smoking history, allergy history, and previous history, showed no significant differences among the three groups. Meanwhile, for dietary habits, 48.8 % (157/322) of all participants never consumed beer, liquor and red wine, 32.0 % (103/322) drank coffee 4–6 times per week, and 31.4 % (101/322) consumed pickled vegetables or smoked foods 4–6 times per week. ConclusionThe community setting is advantageous for preventing and treating osteoporosis due to the brief enrollment period and low cost. However, the exercise and dietary habits of community dwelling older adults need to be improved. Therefore, teams of primary care providers, including doctors, nurses, and other health professionals, should provide timely guidance to enhance dietary structures, foster healthy exercise habits, and actively control the progression of osteoporosis.

Vacuum-solvent thermal synthesis of nickel foam-supported CuO-based sensor electrode for good electrochemical detection of nitrite

Given the bad effect of superfluous nitrites on biology/environment, engineering the fast, sensitive, and real-time quantification of nitrites matters to safeguard both the eco-system and human public health. Here, a CuO nanocatalyst self-supported on nickel foam (CuO@NF) was crafted via facilely fusing a vacuum solvent recipe with ambient thermal annealing. Various characterizations show that hollow sea urchin-like CuO structures were arrayed on substrate to feature a 3D porous motif and large specific surface area. Such traits promise the effective local wetting and enrichment of nitrite to augment the nitrate capture/contact capacity, underlying a highly sensitive electrochemical determination of nitrite. Specifically, a wide linear detection range can span 0.5 to 4250 μM, with a stable current response at a concentration as low as 0.5 μM nitrite. The detection limit or sensitivity is approximately 0.0287 mM or 2.402 mAmM−1 cm−2, respectively. This electrode was also successfully applied to detect the nitrite in complex samples like pickled vegetables with satisfactory recovery rates. Our study shows that the self-supported CuO sensor provides an ingenious tactic to build high-efficiency binderless electrodes for the electrochemical sensing applications.

Epidemiological characteristics of preserved vegetable intake in adults in 10 areas of China

Objective: To describe the epidemiological characteristics of intakes of different types of preserved vegetables in participants from the China Kadoorie Biobank (CKB). Methods: The CKB project conducted baseline survey, the first resurvey, and the second resurvey during 2004-2008, 2008, and 2013-2014, respectively. According to the average intake levels of salted and sour pickled vegetables in the second resurvey, the 10 survey areas were classified as the area where people mainly consumed salted vegetables, the area where people mainly consumed sour pickled vegetables, and the area where people rarely consumed preserved vegetables. For the first two areas, logistic regression model was used to describe the temporal trends and population distribution of preserved vegetable intake and analyze the distribution of other dietary factors. Results: The area where people mainly consumed salted vegetables included Qingdao, Harbin, Suzhou, and Zhejiang (baseline participant number: 204 036), while the area where people mainly consumed sour pickled vegetables included Gansu and Sichuan (baseline participant number: 105 573). In the area where people mainly consumed salted vegetables, the average intake frequencies of preserved vegetables was 3.1, 3.3, and 1.8 days/week in the baseline survey, the first resurvey, and the second resurvey, respectively, showing a declining trend (P<0.001). Similarly, the average intake frequencies of preserved vegetables were 2.8, 2.7, and 1.6 days/week in the baseline survey, the first resurvey and the second resurvey in the area where people mainly consumed sour pickled vegetables (P<0.001). At baseline survey, the married and those had lower education level tended to have more preserved vegetable intakes in both areas (P<0.001). In the area where people mainly consumed salted vegetables, the elderly had higher frequency of preserved vegetable intake (P<0.001), which was converse in the area where people mainly consumed sour pickled vegetables. In the participants with higher frequency of preserved vegetable intake, more people consumed spicy food daily and preferred salty food (P<0.05). Conclusions: The area and population specific differences in the type and frequency of preserved vegetable intake were observed in adults in the CKB project in China. Besides, the average level of preserved vegetable intake showed a declining trend. Preserved vegetable intake might be associated with other dietary habits.

Impact of vegetables on the microbiota of the rice bran pickling bed Nukadoko.

Nukadoko, a fermented rice bran bed for pickling vegetables called nukazuke, has a complex microbiota. Within it, deep interactions between the microbiota of the pickled vegetables and nukadoko characterize and control the qualities of both products. To address this notion, we monitored the changes in the microbiota of nukadoko and nukazuke while pickling different vegetables. Raw or roasted rice bran was mixed with salted water and fermented at 24°C for 40 days, following which different species of vegetable, Cucumis sativus var. sativus, Brassica oleracea var. capitata, or Raphanus sativus var. hortensis, were pickled. The microbial composition of the washing solution of fresh vegetables, as well as that of the nukadoko and nukazuke for each vegetable, was analyzed by amplicon sequencing of 16S rRNA genes. Although the microbiota of nukadoko varied depending on the species of pickled vegetables, no transcolonization of any species of bacteria from fresh vegetables to nukadoko was observed. However, some lactic acid bacterium (LAB) species eventually dominated the microbiota of both nukazuke and matured nukadoko, although they were not detected in either the fresh vegetables or rice bran. Particularly, Lactiplantibacillus plantarum was dominant among all pairs of pickled vegetables and matured nukadoko, whereas the transcolonization of some other LAB species was observed in a pickled vegetable-specific manner. Staphylococcus xylosus was observed to some extent in each nukadoko, yet it was not detected in any nukazuke. Overall, a LAB-dominant microbiota was established in both nukadoko and nukazuke in an underlying process that was different but partly common among vegetables.

Exploring China's Food Safety Problems and Solution from the Perspective of Transaction Costs: Taking the Incident of Earth Pit Pickled Cabbage as an Example

Exploring China's Food Safety Problems and Solution from the Perspective of Transaction Costs: Taking the Incident of Earth Pit Pickled Cabbage as an Example

The Differences in Lactobacillus spp. Between Traditional and Industrial Vegetable Pickles

The Differences in Lactobacillus spp. Between Traditional and Industrial Vegetable Pickles

Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

Pickled kohlrabi is a traditional and favored vegetable product in China. During pickling, the hardness, springiness, and chewiness of kohlrabi all experienced a typical change with twice “increase-decrease” trend. However, little is known about its mechanism. In this study, in situ analysis including immunofluorescence, low field nuclear magnetic, and transmission electron microscopy were used to explore the effects of cell wall pectin, water state, and cellular structure on kohlrabi texture changes during pickling. Results revealed that at the early stage, due to the rapid loss of water after three times salting, the cells shrank and the interstitial space reduced, resulting in the first increase on kohlrabi texture. Subsequently, the dehydration-rehydration caused by the first brine processing resulted in the first decrease on kohlrabi texture. Then under the action of PME enzyme, more low-esterified pectin was produced, and chelate-soluble pectin with more branched structure was further formed, leading to another elevation of the sample texture. As the pickling continued, under the combined action of PG and PME, the molecular weight of pectin was decreased and the rigidity of the cell tissue was destroyed, caused kohlrabi texture continued to decline. These researches could provide important information and guidance for better maintaining the texture of pickled vegetables during processing.