• Bulletin of the Korean Chemical Society
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• v.12 no.3
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• pp.295-301
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• 1991

The nucleophilic substitution reactions of p-substituted benzenesulfonyl chlorides wiht p-substituted anilines were carried out in 1,1,1,3,3,3-hexafluoro-2-propanol and 2-propanol mixtures. The salt effect was observed to be inhibited by the reaction of 1,1,1,3,3,3-hexafluoro-2-propanol with nucleophiles. To investigate the effectiveness of the salt for the nucleophilic substitution reaction the relative salt effect was determined. According to the comparison with the inhibitive salt effect and the substituent effects for the substrates and nucleophiles, the reactions were predicted to be controlled by the salt effect more than substituent effect in HFP-PrOH mixtures.

• Advances in Traditional Medicine
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• v.3 no.1
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• pp.40-45
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• 2003

We studied the effect of Bamboo salt-pro on the growth and acid production of S. mutans. The growth of S.mutans was reduced by the presence of the Bamboo salt-pro (1 mg/ml) and NaCl (1 mg/ml) significantly, and the positive control group (1 % of NaF) also exhibited antibacterial activity significantly. Bamboo salt-pro (1 mg/ml) reduced the rate of acid production by S. mutans. Bamboo salt alone did not demonstrate such a reduction in acid production at the concentration of 1 mg/ml. The inhibitory action of Bamboo salt-pro on acid production was found at a concentration of 1 mg/ml, but bamboo salt alone was not at a concentration of 1 mg/ml. In addition, we investigated the anti-inflammatory effect of Bamboo salt-pro on human mast cell line HMC-1. Bamboo salt-pro (0.1 and 0.01 mg/ml) inhibited significantly the secretion of inflammatory cytokine, tumor necrosis factor-a with $59.47{\pm}0.15%$, $51.98{\pm}0.16%$ respectively. Our results suggest that Bamboo salt-pro importantly contributes to the prevention or treatment of periodontitis and other oral diseases and inflammatory diseases.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.1
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• pp.154-159
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• 2002

There are several types of salts that can be classified into raw salt(Chunil salt), purified salts(NaCl reagent grade) and processed salts(Bamboo salt, Purple bamboo salt using in this study) in Korea. Salts has been utilized for the food as well as for the drug in the Oriental Medicine. Purple bamboo salt(PB-salt) was made by heating up to 1300℃ nine times after putting the raw salts in the bamboo. Since salt is generally known to cause the blood pressure to elevate, this study was conducted to investigate the effect of PB-salt on an adverse reaction of the blood pressure elevation. The experiment was performed with the 2 protocols ; 1. Effect of NaCl and PB-salt administration i.v. with the different the concentration(250, 500, 750, 1000mg/kg) on a mean artery blood pressure(MAP) change. 2. Effect of 500mg/kg NaCl and PB-salt administration p.o. for 6 days on the systolic blood pressure change. The results were as follows; The results were as follows; In a short minute change of blood pressure by direct method, PB-salt adminstration did not induced the hypertension unlike NaCl adminstration. In a date change of blood pressure by indirect method, systolic blood pressure was increased about 12-18% in the NaCl administration group, whereas within 6% in the PB-salt administration group from 2 days to 5 days. These results suggest that PB-salt might have some unidentified ingredient to be changed in the course of processing, making it superior to other salts.

• The Korean Journal of Physiology
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• v.7 no.2
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• pp.25-30
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• 1973

In 30 rats divided into salt, ethanol and salt plus ethanol groups, the effect of ethanol on the course of hypertension induction with the salt ingestion was studied. The results obtained from the present study are as follows. 1) In salt group mean arterial blood pressure elevated to plateau (about 140 mmHg) in two weeks and the increased blood pressure was well maintained throughout entire experimental period. 2) By four weeks after ethanol ingestion, mean arterial blood pressure of ethanol group was slightly decreased followed thereafter by slow restoration to control value. And it was believed that decline of blood pressure observed in this case probably was not resulted from cardiac depression. 3) As mean arterial pressure in salt plus ethanol group remained rather low compared with that of salt group, it was suggested that ethanol may have a dose reduction effect in the course of hypertension induction by excessive salt ingestion. It was, however, not possible from the result of present study to decide that low blood Pressure in this group was resulted whether from enhanced sodium excretion activity of ethanol or from effect on blood pressure of ethanol itself.

• Korean Journal of Human Ecology
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• v.16 no.4
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Journal of Korean Medicine for Obesity Research
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• v.18 no.2
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• pp.64-73
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• 2018

Objectives: This study investigated the effect on microbial ecology, fermentation characteristics and anti-obesity of Platycodon grandiflorum (PG) fermentation with salt. Methods: PG was fermented for four weeks with 2.5% salt and the characteristics of fermented PG were performed by measuring pH, total sugar content, viable bacteria number and microbial profiling. Also, we measured total polyphenol, flavonoid and the percent of inhibition of lipase activity and lipid accumulation. Results: Salt added to PG for fermentation had an effect on pH, total sugar, total and the number of lactic acid bacteria. Total sugar and pH were reduced and number of total and lactic acid bacteria were increased after fermentation. The majority of bacteria for fermentation were Lactobacillus plantarum, Leuconostoc psedomesenteroides and Lactococcus lactis subspecies lactis regardless of salt addition. However, microbial compositions were altered by added salt and additional bacteria including Weissella koreensis, W. viridescens, Lactobacillus sakei and Lactobacillus cuvatus were found in fermented PG with salt. Total flavonoid was increased in fermented PG and lipid accumulation on HepG2 cells treated with fermented PG was reduced regardless of salt addition. Moreover, fermented PG without salt suppressed lipase activity. Conclusions: Addition of salt for PG fermentation had influence on fermentation characteristics including pH and sugar content as well as number of bacteria and microbial composition. In addition, fermented PG showed anti-obesity effect by increasing flavonoid content and inhibition of lipase activity and lipid accumulation.

• Journal of Environmental Science International
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• v.28 no.3
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• pp.291-301
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• 2019

This study was conducted to investigate the effect of salt concentration and turbidity on the inactivation of Artemia sp. by electrolysis, UV photolysis, electrolysis+UV process to treat ballast water in the presence of brackish water or muddy water caused by rainfall. The inactivation at different salt concentrations (30 g/L and 3 g/L) and turbidity levels (0, 156, 779 NTU) was compared. A decrease in salt concentration reduced RNO (OH radical generation index) degradation and TRO (Total Residual Oxidant) production, indicating that a longer electrolysis time is required to achieve a 100% inactivation rate in electrolysis process. In the UV process, the higher turbidity results in lower UV transmittance and lower inactivation efficiency of Artemia sp. Higher the turbidity resulted in lower ultraviolet transmittance in the UV process and lower inactivation efficiency of Artemia sp. A UV exposure time of over 30 seconds was required for 100% inactivation. Factors affecting inactivation efficiency of Artemia sp. in low salt concentration are in the order: electrolysis+UV > electrolysis > UV process. In the case of electrolysis+UV process, TRO is lower than the electrolysis process, but RNO is more decomposed, indicating that the OH radical has a greater effect on the inactivation effect. In low salt concentrations and high turbidity conditions, factors affecting Artemia sp. inactivation were in the order electrolysis > electrolysis+UV > UV process. When the salt concentration is low and the turbidity is high, the electrolysis process is affected by the salt concentration and the UV process is affected by turbidity. Therefore, the synergy due to the combination of the electrolysis process and the UV process was small, and the inactivation was lower than that of the single electrolysis process only affected by the salt concentration.

• Biomolecules & Therapeutics
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• v.8 no.1
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• pp.93-98
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• 2000

This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.32-37
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• 2005

Under a typical Mediterranean environment in southern Australia, the evaporation rate increases significantly in hot summers, resulting in highly saline drinking water for grazing animals. Also in the cropping areas, dryland salinity is a problem. Grazing animals under these environments can ingest excessive amount of salt from feed, drinking water and soil, which can lead to a reduction in growth rate. To understand the impact of high salt intake on grazing deer, two experiments were conducted to assess the effect of salt levels in drinking water on feed intake and growth rate of red and fallow weaner deer. The results revealed that fallow deer did not show any abnormal behaviour or sickness when salt level in drinking water was increased from 0% to 2.5%. Feed intake was not affected until the salt content in water exceeded 1.5%. Body weight gain was not affected by 1.2% salt in drinking water, but was reduced as salt content in water increased. Compared with deer on fresh water, the feed intake of red deer on saline water was 11-13% lower when salt level in drinking water was 0.4-0.8%. An increase in salt level in water up to 1% resulted in about a 30% reduction in feed intake (p<0.01). Body weight gain was significantly (p=0.004) reduced when salt level reached 1.2%. The deer on 1% salt tended to have a higher (p=0.052) osmotic pressure in serum. The concentration of P, K, Mg and S in serum was affected when salt level in water was over 1.0%. The results suggested that the salt level in drinking water should be lower than 1.2% for fallow weaner deer and 0.8% for red weaner deer to avoid any reduction in feed intake. Deer farmers need to regularly test the salt levels in drinking water on their farms to ensure that the salt intake of grazing deer is not over the levels that deer can tolerate.