• Applied Chemistry for Engineering
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• v.29 no.1
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• pp.43-48
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• 2018

In this study, we performed various extraction condition experiments such as types and concentrations of extractants, amounts of extraction sources, pretreatment processes, to optimize the calcium ion extraction for precipitated calcium carbonate (PCC) production. CaO was used as a calcium extraction source, The extraction amount of calcium ions and the particle size of CaO were determined by ICP and SEM results. As a result, 100% calcium ion was extracted when 2 M hydrochloric acid was used as an extractant, and the optimum amount of the extraction source was 6 g. On the other hand, it was confirmed that the reaction time, reaction temperature, particle milling and heat treatment process had no significant effect on the calcium ion extraction amount.

• Journal of Nutrition and Health
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• v.40 no.5
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• pp.419-427
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• 2007

This study explored the effects of dietary calcium level and Hijikia fusiforme supplementation on bone indices and serum lipid levels using 36 female Sprague-Dawley rats as a model. Rats received low Ca diet for 3 weeks after ovariectomy. The rats were then divided into six dietary groups and fed low (0.1% Ca), normal (0.5% Ca) and high (1.5% Ca) Ca diets (CaL, CaN, CaH) and low, normal, high Ca diets with Hijikia fusiforme supplementation (CaLH, CaNH, CaHH) for 3 weeks. After each experimental periods, 24 hour urine and/or blood samples, left and right femurs were collected for analysis. Serum Ca concentration showed no significant difference by dietary Ca levels and Hijikia fusiforme supplementation. Alkaline phosphatase activity was significantly higher in normal and high Ca group compared to low Ca group. Serum total cholesterol, triglyceride and total lipid were not significantly different among groups. HDL-cholesterol showed no significant difference by Hijikia fusiforme supplementation. However, the normal and high Ca groups showed significantly higher HDL-cholesterol compared to the low Ca group. Urinary hydroxyproline and hydroxyproline/creatinine ratio were not significantly different among groups. The wet weight of the femur was significantly higher in low Ca group compared to normal or high Ca group. The dry weight, wet weight/body weight, length and breaking force of the femur were not significantly different among groups. Ash contents/wet weight of the femur was significantly increased as dietary Ca levels up and significantly higher in Hijikia fusiforme supplementation groups. The Ca content of the femur were significantly higher in the normal and high Ca groups than the low Ca group. However, there was no significant difference in Ca content by Hijikia fusiforme supplementation.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.531-536
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• 2022

Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca²⁺ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca²⁺ influx in a concentration-dependent manner. A similar increment of intracellular Ca²⁺ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca²⁺ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.680-686
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• 2010

Silk sericin protein was hydrolyzed by seven proteolytic enzymes in order to examine the effectiveness of the hydrolysates in binding calcium. The amino acid nitrogen content of hydrolysates from Flavourzyme was higher than that for other enzymes, and its calcium binding capacity showed a dose-dependent increase. We examined the effects of calcium binding peptide from sericin hydolysates on the bioavailability of Ca-deficient rats. Three-week-old male rats were fed an Ca-deficient diet for three weeks. Rats were divided into four groups (DD: non-treated group on calcium deficient diet; DD+MC: milk-calcium treated group; DD+OC: organic calcium made using sericin hydolysates; and DD+IC: inorganic calcium ($CaCl_2$). After oral administration of calcium supplements for one week, the calcium content of the serum and liver were significantly higher in DD+OC ($101.7{\mu}g$/mL and $49.3{\mu}g$/mL) and DD+MC ($83.6{\mu}g$/mL and $42.8{\mu}g$/mL) than DD ($86.3{\mu}g$/mL and $43.4{\mu}g$/mL). The alkaline phosphatase (ALP) content in the treated groups was significantly lower than DD, but no significant difference among groups was shown. Aspartate aminotransferase (AST) levels did not show any significant difference between groups. Alanine aminotransferase (ALT) levels were significantly reduced compared to the DD group. In conclusion, binding calcium to peptides from sericin hydrolysates seems to improve its bioavailability, and to hasten the cure of calcium deficiency in experimental rats.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.529-533
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• 2006

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% $CaCl_2$ solution at $45^{\circ}C$ or ambient temperature, or in heated water at $45^{\circ}C$. The calcium content of the apples dipped in $CaCl_2$ solution at $45^{\circ}C$ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with $CaCl_2$ solution dipping at $45^{\circ}C$ had higher firmness than those with calcium dipping or heat treatment alone.

• BMB Reports
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• v.44 no.10
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• pp.635-646
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• 2011

Due to its high external and low internal concentration the $Ca^{2+}$ ion is used ubiquitously as an intracellular signaling molecule, and a great many $Ca^{2+}$-sensing proteins have evolved to receive and propagate $Ca^{2+}$ signals. Among them are ion channel proteins, whose $Ca^{2+}$ sensitivity allows internal $Ca^{2+}$ to influence the electrical activity of cell membranes and to feedback-inhibit further $Ca^{2+}$ entry into the cytoplasm. In this review I will describe what is understood about the $Ca^{2+}$ sensing mechanisms of the three best studied classes of $Ca^{2+}$-sensitive ion channels: Large-conductance $Ca^{2+}$-activated $K^+$ channels, small-conductance $Ca^{2+}$-activated $K^+$ channels, and voltage-gated $Ca^{2+}$ channels. Great strides in mechanistic understanding have be made for each of these channel types in just the past few years.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.248-258
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• 1999

This study examined the effect of excess loading of calcium (Ca)and iron(Fe) on the bioavailability of minerals in both normal and Ca-and Fe-deficient rats. Three-week-old male rats were divided into four groups and fed experimental diets for six weeks, containing either normal (0.5%) or high(1.5%) Ca and normal (35ppm) or high (350ppm)Fe. Likewise, three-week-old male rats were first fed a Ca-and Fe-deficient diet for three weeks, and then fed one of four experimental diets for additional three weeks. In both normal and Ca-and Fe-deficient rats, ca contents of serum, liver, kidney and femur were not significantly affected by dietary Ca and Fe levels. Apparent Ca absorption(%) decreased in rats fed a high Ca diet regardless of dietary Fe levels. Magnesium(Mg) contents of serum, liver and femur significantly decreased in rats fed a high Ca diet. Fe contents of serum and liver significantly increased in rats fed a high-Fe diet, but decreased in rats fed a high Ca diet. Fe content of serum and liver significantly increased in rate fed a high-Fe diet, decreased in rats fed a high-Ca diet. Apparent Fe absorption increased in rats fed a high-Fe diet, and decreased in rats fed a high-Ca diet in Ca-and Fe-deficient rats, but dietary Ca did not seem to affect Fe absorption in normal rats. Phosphorus(P) contents of serum and femur were not significantly affected by dietary Ca and Fe levels in both normal and Ca-and Fe-deficient rats. Serum copper(Cu) decreased in rats fed a high-Fe diet, while serum zinc(Zn) decreased in rats fed a high-Ca diet in normal rats. Cu contents of liver, and Zn contents of serum and liver decreased in rats fed a high-Fe diet in Ca-and Fe-deficient rats. There results suggest that a dietary overload of Ca and Fe in both normal and Ca-and Fe-deficient rats may decrease mineral bioavailability leading to potential health problems.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.570-580
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• 2014

The purpose of this study was to investigate the effect of calcium (Ca) and vitamin D (vit. D) levels on metabolism of various minerals such as Ca, P, Mg, Fe, Zn, Cu, and Cr. The comparison was made on the rats that were placed on diet containing powdered skim milk with different Ca and vit. D levels for 5 weeks. A total of 42 5-week-old Sprague-Dawley rats were divided into 7 groups as follows: Control group consisted of normal Ca and normal vit. D (0.5% Ca, 1,000 IU vit. D); Experimental groups were divided into low (0.25%) and high (1.0%) calcium levels; and vit. D group was divided into low (10 IU), normal (1,000 IU), and high (5,000 IU) subgroups. The weight gain and food efficiency ratios of the rats were not significantly different with increasing dietary Ca levels. The absorption rates of 7 minerals (Ca, P, Mg, Fe, Zn, Cu, and Cr) were significantly decreased with increasing dietary Ca levels. Also, fecal excretion of P significantly increased with increasing dietary vit. D levels (p<0.05), and urine excretion of Fe was significantly increased with increasing dietary vit. D levels (p<0.001). The result indicated that higher Ca intake affected on bioavailability of other minerals, due to interactions among minerals in the process of intestinal absorption. However, vitamin D intake had no effect on bioavailability of several minerals. Therefore, it could be suggested that adequate Ca intake is important for balance of the minerals.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.552-558
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• 2012

A $2{\times}2$ factorial experiment was conducted to study the effect of dietary calcium and non-phytate phosphorus (nPP) imbalance on calbindin and NaPi-IIb mRNA levels in the small intestine and tibia parameters of broiler chicks. One hundred and forty four 1-d-old Arbor Acres male broiler chicks were divided into four treatments consisted of six replicates with six chicks each. The two dietary calcium levels were 1.10% and 0.60%, and two dietary nPP levels were 0.50% and 0.27%. Results showed that a high Ca/nPP ratio diet (4.07:1) significantly depressed feed intake and weight gain of broilers (p<0.05), but a lower Ca:nPP ratio (1.2:1) had no influence (p>0.05). Low-Ca with low-P diet resulted in low tibia minerals and tibia breaking strength of broilers, and all the tibia parameters were further decreased when the dietary ratio of Ca to P was relative higher. Low dietary Ca or P up-regulated the calbindin and NaPi-IIb mRNA expression levels. Low Ca with normal P diet up-regulated duodenal calbindin mRNA expression level to the greatest extent. Low P with a normal Ca diet significantly enhanced NaPi-IIb mRNA expression level to the highest extent. These results suggest that the calbindin and NaPi-IIb mRNA expression were enhanced by the imbalance between dietary Ca and nPP, and their expression were not only influenced by Ca or nPP level, but also the ratio of Ca:nPP.