• International Journal of Oral Biology
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• v.45 no.4
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• pp.162-168
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• 2020

Calcium is the most abundant stored mineral in the human body and is especially vital for bone health; thus, calcium deficiency can cause bone-related diseases, such as osteopenia and osteoporosis. However, a high concentration of serum calcium, which is commonly known as hypercalcemia, can also lead to weakened bones and, in severe cases, osteosarcoma. Therefore, it is necessary to maintain the concentration of calcium that is appropriate for bone biology. In the present study, we aimed to elucidate the effects of high concentration of calcium, approximately 2 folds the normal calcium level, on osteoblast differentiation. The CaCl2 treatment showed dose-dependent suppression of the alkaline phosphatase activity and mineralized nodule formation. Calcium showed cytotoxicity at an extremely high concentration, but a moderately high concentration of calcium that results in inhibitory effects to osteoblast differentiation showed no signs of cytotoxicity. We also confirmed that the CaCl2 treatment repressed the mRNA expression and protein abundance of various osteogenic genes and transcriptional factors. Considered together, these results indicate that a high concentration of calcium negatively regulates the osteoblast differentiation of C2C12 cells.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.313-319
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• 2017

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

• The Korean Journal of Pharmacology
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• v.26 no.2
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• pp.113-120
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• 1990

Influences of trigger calcium on myocardial contraction from several sources were investigated on the frequency reduction-induced changes of contraction in rat left atria driven by electrical field stimulation. Rat atria elicited characteristic three phase-changes according to frequency reduction: the first rapid rise in twitch tension, the second transient fast decrease in tension and the third maintenance of twitch tension at about 200% of resting tension during high frequency. Caffeine treatment enormously suppressed the frequency reduction-induced twitch tension increase. The atrial contraction during high frequency vanished after verapamil treatment. But, during low frequency, atrial contraction revived in the presence of verapamil. Ouabain treatment and sodium depletion in superfusing solution abolished the characteristic second phase with slow frequency. These results suggest that slow calcium channel is an indispensable calcium entry route and calcium release from sarcoplasmic reticulum is an major source for trigger calcium in cardiac contraction. And sodium-calcium exchange has a modulatory roles in the regualtion of trigger calcium according to the changes of intracellular sodium concentration.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1372-1376
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• 2011

The content of Ca in milk exceeds the typical saturation level of Ca salts, which is necessary for neonate growth. This calcium is distributed between the casein micelles in the colloidal and aqueous phases. Information on the properties of calcium activity in the aqueous phase is limited compared with that on the properties of bound or sequestrated calcium. The objectives of this study were to evaluate the changes in calcium activity in fresh milk using an ion-selective electrode and to assess the relationship between calcium activity and milk production in hot season. Milk samples collected from 10 cows at the National Agricultural Research Center for Kyushu Okinawa Region in June to October (Min-Max: 7.2-$35.2^{\circ}C$, 24.3-100% RH) were analyzed on total calcium concentrations and calcium activity. We observed that the rectal temperature of the cows increased according to elevation of ambient temperature but that the pH of the collected milk ($6.61{\pm}0.01$ (Mean${\pm}$SEM)) was not significantly influenced by rectal and ambient temperature. Total calcium concentrations and calcium activity in fresh milk decreased in July (Min-Max: 21.1-$33.5^{\circ}C$, 48.9-100.0% RH) compared with the values after August (Min-Max: 18.1-$35.0^{\circ}C$, 26.5-96.2% RH) (p<0.05); however, there was no significant correlation between the two parameters. The ratio of calcium activity to total calcium concentration decreased after August compared with the values in June and July (p<0.05). The calcium activity in fresh milk was positively correlated with milk yield (r = 0.45, p<0.01) and negatively correlated with milk lactose content (r = -0.53, p<0.01). These results suggest that the calcium activity in milk could be affected by ambient temperature and might be associated with milking production in hot season.

• Journal of Nutrition and Health
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• v.29 no.9
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• pp.958-970
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• 1996

This study was performed to investigate the effect of dietary calcium level on cadmium and lead toxicity in rats. Fifty-four male rats of Sprague-Dawely strain weighing 152$\pm$12g were blocked into 9 groups according to body weight, and were raised for 30 days. Nine experimental diets different with cadmium(0%, 0.04%), lead (0%, 0.071%) and calcijm(0.5%, 1.0%, 1.5%) levels were prepared. The results are summarized as follow. Weight gain, F.E.R.(food efficiency ratio), and weights of liver, kidney and femur were lower in cadmium exposed groups than those of heavy metal free groups. Weight gain F.E.R. and ash weight of lead groups were lower than those of heavy metal free groups. But, these were increased with increasing dietary calcium level. Cadmium and lead concentrations in blood, liver, kidney and femur were lower in rats fed 1.5% calcium than 0.5% calcium diet. Fecal cadmium and lead excretions were remarkably increased in 1.5% calcium groups, and cadmium and lead retention rates were decreased in 1.5% calcium groups. Metallothionein concentrations in liver, kidney and small intestine were higher in rats exposed to cadmium and lead. Calcium content in blood, femur and daily urinary and fecal calcium excretion were decreased by cadmium and lead additions, and increased in 1.5% calcium groups. Creatinine clearance were decreased with cadmium administratino and calcium addition. In conclusion, weight gain and organ weights were decreased with cadmium or lead administration. But, cadmium administration was more toxic than lead adminstration. Cadmium or lead toxicity was alleviated by increasing dietary calcium level. Especially, lead toxicity was alleviated in proportion to dietary calcium level.

• Journal of the Korean Dietetic Association
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• v.7 no.4
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• pp.361-372
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• 2001

This study was conducted to investigate the status of calcium intake and serum calcium level in perimenopausal women. The age distribution of the subjects was 49-55 years. Daily nutrient intake and dietary sources of calcium were analyzed by a convenient method and a food frequency questionnaire. At the same time, fasting blood samples were collected and serum calcium concentration was measured. The BMD of subjects was measured by Dual Energy X-ray Absorptiometry (DEXA). Fifty percent of the subjects under 50 years of age ($\leq$49 yr group) and 66.9% of the subjects from 50 years and up ($\geq$50 yr group) were classified as osteopenia or osteoporosis. Intake of energy (p<0.001), protein (p<0.05), fat (p<0.05), calcium (p<0.01) was significantly different between $\leq$49 yr group and $\geq$50 yr group. Mean daily intake of calcium was much lower than the Korean RDA : 94.9% in $\leq$49 yr group and 87.4% in $\geq$50 yr group. The average concentration of total calcium in serum was within the normal range in $\leq$49 yr group. Serum calcium concentrations were significantly (p<0.05) different between $\leq$49 yr group and $\geq$50 yr group. It was noteworthy that serum calcium concentration was positively related to the intake of protein, fat and calcium. Lettuce, sea mustard, bean-curd, anchovy, radish and perilla leaf was included among the major sources of dietary calcium. Further investigation is necessary to make sure of the relations between BMD and serum calcium level and calcium intake.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.571-578
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• 2017

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1233-1238
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• 2003

The growth inhibitory effects of chloride salts and organic acid salts against six food-borne microorganisms (Bacillus cereus ATCC 11778, Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 19111, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Vibrio parahaemolyticus ATCC 17802) were determined using Bioscreen C in broth medium. The growth inhibitory concentrations of sodium chloride and potassium chloride on B. cereus were 7 and 9%, respectively. E. coli O157:H7 and S. aureus were inhibited by treatment of 3% calcium chloride. Magnesium chloride showed growth inhibitory effect on B. cereus, S. Typhimurium, and S. aureus at 5%. The order of growth inhibition effects by organic acid salts was calcium propionate>calcium acetate>calcium lactate. Calcium chloride (3%) with 0.01% lactic acid showed strong inhibition on the growth of S. Typhimurium and exhibited stronger growth inhibition than calcium chloride alone (5%). We concluded that calcium chloride and calcium propionate had strong growth inhibitory activities and that calcium chloride and sodium chloride in combination with lactic acid had stronger inhibitory activities than that of chloride salts alone.

• YAKHAK HOEJI
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• v.31 no.3
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• pp.140-148
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• 1987

The effects of orally administered ginseng ethanol extract on the calcium release from sarcoplasmic reticulum (SR) calcium pool and on the calcium content in the rat heart perfused with the Langendorff apparatus. The total amount of calcium released from SR calcium pool and the total calcium content in the rat heart were significantly decreased by 43% and 26%, respectively compared with the control.

• Journal of Plant Biology
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• v.32 no.4
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• pp.343-350
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• 1989

Calcium promoted ethylene production from mungbean hypocotyl segments incubated in the presence of either auxin or cytokinin (kinetin). Time course studies indicated that the calcium effect on ethylene production had a longer latent period (about 6 h) in combination with kinetin than with auxin. Studies on the effects of agents that are known to interfere with either action or transport (uptake) of calcium on ethylene biosynthesis indicated different patterns between auxin- and kinetin-treated tissues. Auxin-induced ethylene production was inhibited by the calmodulin inhibitor, trifluoperazine (TFP), and this inhibition was overcome by high concentrations of calcium applied, but TFP had no significant effect on kinetin-induced ethylene production regardless of calcium in the medium. The calcium channel blocker, verapamil, inhibited auxin-induced, but had little effect on kinetin-induced, ethylene producton. In vivo activity of "ethylene forming enzyme (EFE)" was found to be substantially promoted by calcium treatment. The enzyme activity was further increased by kinetin when segments were simultaneously treated with calcium, but auxin did not have such an effect.an effect.