• Applied Biological Chemistry
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• v.22 no.3
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• pp.160-165
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• 1979

This study was carried out to investigate effects of iron content on the quality of soy sauce, bean paste and red pepper paste, and to elucidate the origin of iron and change of the contents during production processes. For the first step, the iron contents in commercial soy sauce and changes of the contents during brewing process were determined. The results obtained were as follows. 1, Iron contents of raw materials were 108 ppm in soy bean, 133ppm in defatted soy bean, 79 ppm in wheat, 5 ppm in sodium chloride, 58 ppm in seed koji, 300-2000 ppm in spore of Aspergillus oryzae, 240 ppm in wheat gluten, 20 ppm in sodium carbonate (above figures were of dry weight basis), 6 ppm in hydrochloric acid, 18 ppm in caramel and 0.3ppm in brewing water respectively. 2, Iron contents in koji were 200-240 ppm (as dry weight basis) and increased, more or less, in progress of koji-making period. 3. Iron contents in the mashes during fermentation were 40 rpm after 1 month, 43-47 ppm after 3 months and 49-62ppm after 6 months. 4. In chemical soy sauce, the iron content was 159 ppm after hydrolysis of wheat gluten with hydrochloric acid, and 184 ppm after neutralization. 5. Higher iron contents were detected both in fermented and chemical soy sauce when the concentration of total nitrogen increased, but the levels were higher in chemical soy sauce than in fermented one at the same concentration of total nitrogen. 6. In the case of fermented soy sauce, the iron content in the filtrate was decreased by press-filtration, but no significant change was found between before and after heat-sterilization. 7. Iron contents in commercial soy sauce were varied with the producers, however, the average value was 62.7 ppm as calculated as 1.0 percent of total nitrogen. And the average level of iron in home-made soy sauce produced by conventional method was 37.68 ppm.

• Korean Journal of Soil Science and Fertilizer
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• v.7 no.3
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• pp.185-191
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• 1974

Incubation and pot studies were conducted with upland soils for a study on determination of the lime requirement based on exchangeable alumium content. The results obtained are as follows; 1. Results of chemical analysis of upland soils show that pH varies from 5.0 to 5.4, and exchangeable Al moves with the range of 1.3-3.0m.e/100gr. Exchangeable Al decreases with years of cultivation. 2. Incubation studies shows that on acid mineral soils almost all exchangeable Al, on average 95% was neutralized with the lime to neutralized 100% exchangeable Al. On volcanic ash soil, however, only 65.5% was neutralized with the lime estimated to neutralize the equivalent of 200% exchangeable Al. The latter has required more lime. 3. The pH of mineral soils is on the average increased from an initial 5.2 to 6.3 when 95% of exchangeable Al is neutralized, whereas that on volcanic ash soil is increased from an initial 5.3 to 5.5 only when lime is applied at rate to neutralize the equivalent of 200% exchangeable Al. 4. A high correlation coefficient (r=0.99) was obtained between exchangeable Al and exchangeable acidity. This indicates that exchangeable acidity is primarly a result of exchangeable Al. 5. In pot experiments with soybean cultivated on one of the hill land soils (Songjoong soil) the application of fused phosphate and triple superphosphate based on a 5% saturation rate ($P_2O_5$ 32.1 kg/10a) showed that the liming factor for calculation of the optimum lime requirements based on exchangeable acidity was 0.594 for fuses phosphate or 1.132 for tripple superphosphate, and optimum pH is approximately 6.0 and optimum neutralization rate of exchangeable Al is 80-90%.

• Journal of Life Science
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• v.33 no.11
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• pp.923-935
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• 2023

Rubus crataegifolius (RC), Ulmus macrocarpa (UM), and Gardenia jasminoides (GJ) are well-known folk medicines in Asia used to treat various gastrointestinal disturbances. The present study evaluated the gastroprotective effect of LS-RUG-com, a mixture of commercially prepared powders of RC, UM, and GJ with a ratio of 3:1:2(w/w/w) against HCl/ethanol-induced gastritis, indomethacin-induced ulcers, and esophageal reflux-induced esophageal mucosal damage and Helicobacter pylori infections. In addition, TNF-α and IL-1β expressions were also determined and measured in esophageal tissue. As to HCl/ethanol-induced gastritis, the LS-RUG-com treatment at a dose of 150 mg/kg showed a remarkable anti-gastritis effect. Regarding indomethacin-induced gastric ulcers, the LS-RUG-com treatment had a significant anti-gastric ulcer effect. Furthermore, in the gastroesophageal reflux disease (GERD) model experiment, the LS-RUG-com treatment resulted in the histological recovery of stomach damage and mucosal injuries. Furthermore, the LS-RUG-com treatment led to an increase in gastric content pH, an increase in mucus protection, and a decrease in gastric pepsin output with a significant decrease in TNF-α and IL-1β. As to the Helicobacter pylori infected animal model, LS-RUG-com had a notable inhibitory effect on Helicobacter growth. The use of RC, UM, or GJ in isolation or the LS-RUG-com treatment as whole had good effects in terms of anti-oxidation, anti-neutralization, gastric acid secretion inhibition, and anti-lipid peroxidation, which supported the use of natural products as systemic gastric protective agents. Our results suggest that the LS-RUG-com might be a significant systemic gastroprotective agent that could be utilized for the treatment and/or protection from gastric disturbances and related damage.