The microbial fermentation of food has emerged as an efficient means to eliminate pesticide residues in agricultural products; however, the specific degradation characteristics and mechanisms remain unclear. In this study, a Gram-positive bacterium, Aneurinibacillus aneurinilyticus D-21, isolated from fermented Pixian Douban samples exhibited the capability to degrade 45 mg/L of cyfluthrin with an efficiency of 90.37%. Product analysis unveiled a novel cyfluthrin degradation pathway, involving the removal of the cyanide group and ammoniation of the ester bond into an amide. Whole genome analysis discovered the enzymes linked to cyfluthrin degradation, including nitrilase, esterase, carbon-nitrogen ligases, and enzymes associated with aromatic degradation. Additionally, metabolome analysis identified 140 benzenoids distributed across various aromatic metabolic pathways, further substantiating D-21\'s catabolic capability toward aromatics. This study underscores the exceptional pyrethroid degradation prowess of A. aneurinilyticus D-21, positioning it as a promising candidate for the biotreatment of pesticide residues in food systems.

Sub-Saharan region is often characterized by food and nutrition insecurity especially \"hidden hunger\" which results from inadequate micronutrients in diets. African indigenous leafy vegetables (AILVs) can represent a valid food source of micronutrients, but they often go to waste resulting in post-harvest losses. In an attempt to prolong AILVs shelf-life while enhancing their nutritional quality, fermentation was studied from a microbiological and nutritional point of view. Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Controls were set up, consisting of leaves with no additions. During fermentation, samples of both treatments were taken at 0, 24, 48, 72 and 168 h to monitor pH and characterize the microbial population through culture-based and molecular-based analyses. Variations between fresh and treated leaves in B-group vitamins, carotenoids, polyphenols, and phytic acid were evaluated. Data revealed that the treatment with addition of NaCl and sucrose hindered the growth of undesired microorganisms; in controls, unwanted microorganisms dominated the bacterial community until 168 h, while in treated samples Lactobacillaceae predominated. Furthermore, the content in folate, β-carotene and lutein increased in treated leaves compared to the fresh ones, while phytic acid diminished indicating an amelioration in the nutritional value of the final product. Thus, fermentation could help in preserving Cucurbita sp. leaves, avoiding contamination of spoilage microorganisms and enhancing the nutritional values.

A 36-year-old woman with a history of lupus and antiphospholipid syndrome controlled by warfarin presented to the hospital with left periorbital ecchymosis. She was found to have an INR of 9 despite maintaining her normal warfarin dose of 12.5 mg/15 mg alternating qd. The only identifiable precipitating factor was that the patient recently stopped eating dill pickles. Limiting dietary vitamin K while on warfarin therapy was once considered best practice. However, studies have demonstrated that maintaining a consistent intake of vitamin K is more important than the quantity. Still, many patients on warfarin remain unaware of which foods contain large amounts of vitamin K and are, therefore, susceptible to bleeding sequelae. Practitioners should be educated to inform patients to consume a steady amount of vitamin K in their diet, identify which foods contain vitamin K, and include pickles on that list.

BACKGROUND: A spicy ethnic food with strong flavor, such as Kimchi (Korean traditional fermented vegetable dish), may not be well-accepted by foreign consumers on the first trial, but liking can be acquired if exposed frequently. This study was conducted to understand how spiciness and fish sauce flavor impact American consumers\' perception and acceptance of Kimchi. Thirteen untrained American panelists performed a flash profiling evaluating six Kimchi samples with different levels of red pepper and fish sauce. American consumers (n = 96) participated in a consumer study during which their acceptance for the same samples, along with their consumption habits, were evaluated.
RESULTS: Ratings of perceived spiciness and liking increased as the concentration of red pepper increased, while these attributes were less affected by the level of fish sauce tested. Consumers were segmented into four clusters: general Kimchi likers (30%), spicy Kimchi likers (10%), mild Kimchi dislikers (45%), and spicy and strong-flavored Kimchi dislikers (15%). This segmentation showed a significant impact of previous experiences tasting authentic Kimchi.
CONCLUSIONS: Stronger spiciness in Kimchi is preferred by American consumers, while absence or addition of fish sauce did not influence their acceptance. Previous experience with Kimchi and a liking for spicy foods that had been already established seem to be associated with their liking for the spicier Kimchi. It is suggested that an authentic Kimchi experience further differentiated the preference pattern for Kimchi with varying levels of spiciness and fish sauce flavor. © 2019 Society of Chemical Industry.

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Gowé is an acidic beverage obtained after simultaneous saccharification and fermentation (SSF) of sorghum. A previous paper focused on modeling the growth of lactic acid bacteria during gowé processing. This paper focuses on modeling starch amylolysis to build an aggregated SSF model. The activity of α-amylase was modeled as a function of temperature and pH, and the hydrolysis rates of both native and soluble starch were modeled via a Michaelis-Menten equation taking into account the maltose and glucose inhibition constants. The robustness of the parameter estimators was ensured by step by step identification in sets of experiments conducted with different proportions of native and gelatinized starch by modifying the pre-cooking temperature. The aggregated model was validated on experimental data and showed that both the pre-cooking and fermentation parameters, particularly temperature, are significant levers for controlling not only acid and sugar contents but also the expected viscosity of the final product. This generic approach could be used as a tool to optimize the sanitary and sensory quality of fermentation of other starchy products.

Objective: To investigate the effects between fish, seafood and pickled food intakes on oral squamous cell carcinoma (OSCC). Methods: A case-control study was carried out in Fujian area during September 2010 to December 2016, in which 604 newly diagnosed primary OSCC cases confirmed by pathological diagnosis were collected from hospital and 1 343 control subjects were enrolled from community and healthy hospital population. Demographic data, history of smoking drinking and tea drinking, oral hygiene status and dietary behaviors (fish, seafood and pickled food intakes) were collected by in-person interviews using a standard questionnaire.Using unconditional logistic regression to estimate adjusted odds ratios (ORs) and corresponding 95% confidence intervals (CIs) to assess the effects of fish, seafood and pickled food intakes on OSCC. Analysis stratified by smoking, alcohol drinking and bad prosthesis to explore the possible difference in association between subgroups. Multiplicative interactions and additive interactions between fish and bad prosthesis, seafood and alcohol drinking, pickled food and bad prosthesis were assessed by unconditional logistic regression, relative excess risk due to interaction (RERI), attributable proportion due to interaction (AP) and synergy index (S). Results: The average age of case group and control group were separately (58.69±13.92) years old and (59.27±11.37) years old (χ(2)=4.75, P=0.191). The people whose fish and seafood intakes ≥3 times/week had the lower risk of OSCC, the adjusted OR (95%CI) values were 0.63 (0.52-0.77) and 0.51 (0.41-0.64); The stratified analysis indicated that the people having bad prosthesis had the lower risk of OSCC if they eating fish ≥3 times/week, and the adjusted OR (95%CI) values was 0.53 (0.39-0.71); the people having bad prosthesis had the higher risk of OSCC if they eating pickled food ≥3 times/week, the adjusted OR (95%CI) values was 1.37 (1.02-1.88). Regularly eating seafood can decrease the risk of OSCC for non-smokers, smokers, non-drinkers, drinkers, people without bad prosthesis and had bad prosthesis, the adjusted OR (95%CI) values were 0.49 (0.36-0.68), 0.52 (0.37-0.73), 0.41 (0.31-0.55), 0.77 (0.51-0.96), 0.49 (0.36-0.67), 0.59 (0.42-0.83). Crossover analysis showed fish and bad prosthesis exist multiplication interaction relationship (adjusted OR=0.66, 95%CI: 0.44-0.97) and additional interaction relationship (RERI=-0.81, 95%CI:-1.43--0.19; AP=-0.76, 95%CI:-1.35--0.17; S=0.08, 95%CI: 0.01-0.98); pickled food and bad prosthesis exist multiplication interaction relationship (adjusted OR=1.63, 95%CI: 1.06-2.51) and addition interaction relationship (RERI=0.65, 95%CI:0.08-1.22; AP=0.36, 95%CI:0.10-0.62; S=5.19, 95%CI:1.32-54.49). Conclusion: Reducing the consumption of pickled food, quitting smoking and limiting alcohol consumption, and regularly eating fish and seafood can prevent the occurrence of OSCC.
目的： 分析食用腌制食品、鱼肉、海鲜与口腔鳞状细胞癌（OSCC）的关系。 方法： 采用病例-对照研究方法，收集2010年9月至2016年12月在医院确诊的604例OSCC新发病例；同期收集来自社区和医院体检的健康人群为对照组，共1 343名。采用统一编制的问卷，调查人口学特征、吸烟史、饮酒史、饮茶史、口腔卫生情况、膳食情况（包括食用腌制食品、鱼肉和海鲜）等。采用多因素二分类非条件logistic回归模型分析鱼肉、海鲜、腌制食品与OSCC发病的关系；采用分层分析方法，对食用鱼肉、海鲜和腌制食品等因素按照吸烟、饮酒和不良修复体携带情况进行分层分析；采用非条件logistic回归模型并结合超额相对危险度、归因比和交互作用指数等指标，对鱼肉与不良修复体、海鲜与饮酒、腌制食品与不良修复体分别进行相乘、相加交互作用分析。 结果： 病例组对象的年龄为（58.69±13.92）岁，对照组对象的年龄为（59.27±11.37）岁（χ(2)=4.75，P=0.191）。食用鱼肉≥3次/周、食用海鲜≥3次/周者发生OSCC风险较低，调整OR(95%CI)值分别为0.63（0.52~0.77）和0.51（0.41~0.64）。分层分析发现，食用鱼肉≥3次/周的不良修复体携带者发生OSCC的风险较低，调整OR(95%CI)值为0.53(0.39~0.71)；食用腌制食品的不良修复体携带者发生OSCC的风险增加，调整OR(95%CI)值为1.37(1.02~1.88)；无论非吸烟和吸烟者、非饮酒和饮酒者、不携带不良修复体和携带者中，食用海鲜≥3次/周均与发生OSCC呈负相关，调整OR(95%CI)值分别为0.49(0.36~0.68)、0.52(0.37~0.73)、0.41(0.31~0.55)、0.77(0.51~0.96)、0.49(0.36~0.67)、0.59(0.42~0.83)。交互作用分析发现，鱼肉与不良修复体存在负相乘交互作用（调整OR=0.66，95%CI：0.44~0.97）和负相加交互作用（超额相对危险度为-0.81，95%CI：-1.43~-0.19；归因比为-0.76，95%CI：-1.35~-0.17；交互作用指数为=0.08，95%CI：0.01~0.98）；腌制食品与不良修复体存在正相乘交互作用（调整OR=1.63，95%CI：1.06~2.51）和相加交互作用（超额相对危险度为0.65，95%CI：0.08~1.22；归因比为0.36，95%CI：0.10~0.62；交互作用指数为5.19，95%CI：1.32~54.49）。 结论： 减少食用腌制食品，戒烟限酒，及时根治不良修复体，规律地食用鱼肉、海鲜可能降低OSCC风险。.