• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Journal of Acupuncture Research
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• v.38 no.3
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• pp.236-241
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• 2021

There were 26 Bell's palsy cases at the Jecheon Hospital of Korean medicine, Semyung University from February 1, 2019, to February 28, 2021 reviewed. One group (A group) was treated with Bamboo salt pharmacopuncture and cervi cornu parvum pharmacopuncture (CC) pharmacopuncture in the paralyzed side of the face, and the other (B group) group was treated with Soyum pharmacopuncture, and hominis placenta (HP) pharmacopuncture. Amid a paucity of studies that have used bamboo salt and CC pharmacopuncture to treat Bell's palsy, this study aimed to demonstrate possibility of treatment effect on Bell's palsy. In addition, this study was to see if the effect of determine a change in pharmacopuncture was changed according to the progress of Bell's palsy symptoms was effective. Bell's palsy was improved in each group. Altough there were no significant differences in improvement between two groups, Bamboo salt pharmacopuncture and CC pharmacopuncture could be expected to be effective on the paralyzed face. Furthermore, it is effective to switch pharmacopuncture according to the progress of Bell's palsy.

• International Journal of Oral Biology
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• v.45 no.4
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• pp.204-210
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• 2020

Excessive intake of sodium caused by high salt diet promotes the expression of inflammatory cytokines and differentiation of helper T cells resulting in inflammatory responses. High-glucose diet also contributes to the pathogenesis of periodontitis by inducing changes in the oral microbiome and reducing salivation. However, the effect of a high-salt and glucose diet (HSGD) on the prognosis of periodontitis remains unclear. In this study, a rat model of experimental periodontitis was established by periodic insertion of absorbable sutures containing Porphyromonas gingivalis and Fusobacterium nucleatum strains into the right gingival sulcus to analyze the effect of HSGD on the incidence and progression of periodontitis. The alveolar bone heights (ABH) was measured with microcomputed tomography imaging of the HSGD- and general diet (GD)-treated groups. The right ABH was significantly decreased compared to the left in both groups at 4 weeks after induction of inflammation; however, no significant difference was noted between the groups. Notably, the ABH in the HSGD-treated group was significantly decreased at 8 weeks after induction of inflammation, whereas in the GD-treated group, an increase in the ABH was observed; a significant difference of the ABH was noted between the two groups (p < 0.05). At 12 weeks, recovery of the alveolar bone was observed in both groups, with no significant differences in ABH between the two groups. These findings indicate that the intake of excessive sodium attenuates the recovery rate of the alveolar bone even after the local infectant is removed. In addition, this study demonstrates the use of HSGD in establishing a new animal model of periodontitis.

• Journal of Korean Society of Forest Science
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• v.8 no.1
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• pp.3-10
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• 1968

(1) The present work is a study on the tolerance of salt concentration, salt injuries and growth, under varied conditions, of salt concentration of five kind silvicultural species. (2) Pinus thunbergii, which is tolerant of stat, has shown both low fresh leaf's pH and low gravity, while Pinus densiflora, Abies bolophylla and Pinus koraiensis have respectively shown high fresh leaf's pH and high gravity. (3) Pinus thunbergii, which is tolerant otosalt, has shown high water content ind its lead, hbile such speciesras Pinus densiflora an Abies lophylla, which are intolerant of salt have shownlow water content in their leaves. (4) A signifficance has ibeen found, in the nonreatment fresh les's pH and n gravity, among Pinusthunbergiis Pinu rigida, Pinus koraiensis, Pinus densiflora and Abies holophya. (5) The order of thetlolerance of salt among the tested species is as foohws : Pinus thunbergii, P. Korea iensis, Abies holopylla. (6) The signs of salt injuries have been observed at the tops of the trees 2~3 hours after the application of 1.5% salt solution in the case of Abiihs holop hylla which are intolerant of salt, while they have been of served at the same position 4~6 hours after the 1.5% application in the case of Pinus Koraiensis and Pinus thunbergii.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.159-164
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• 2006

To investigate the effects of salt contents in diet and water on the growth of broiler chicks, 288 heads of Hubbards strain chicks, were fed with com-soybean meal diets containing 0, 0.25, 0.5, 0.75 1.0, 2.0, 3.0, or 4.0% salt from 1d to l4d posthatching. And 180 chicks were also supplemented with salt to their water at 0, 0.1, 0.2, 0.5 or 1.0%. Feed intake and weight gain tended to decrease as the salt levels in diets increased and those were the lowest in 4% group as 481 g and 168 g, however, mortality was the highest in 4% group as 75.0%. As for the salt levels in water, feed intake and weight gain were low as 427 g and 162 g in 1% group, while mortality was 77.8%. Salt poisoning chicks were shown with thirsty, appetite deficiency, rising impossibility, sleepiness, or convulsions, and in autopsy, were shown with ascites, hydropericardium, cardiac hypertrophy, hemorrhage of eyelid, hemorrhage of trachea, hemorrhage of intestine, etc. Conclusively, salt content above 4% in diet or 1% in water could reduce the performance in broiler chicks.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.421-426
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• 1999

This study was conducted to examine the quality of low-salt Mul-kimchi which was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0%) in water and followed by fermentation at 4, 15 and $25^{\circ}C$ for 10 days, respectively. The pH was lowest and acidity was highest in the Mul-kimchi containing 1.0% salt. The total vitamin C contents in Mul-kimchi containing $0{\sim}0.2%$ salt were high at the early stage of fermentation while those of Mul-kimchi containing 3.0% salt were higher than the low-salt samples after the optimal ripening time. The hardness of the radish increased with the salt concentration. Overall palatability of Mul-kimchi showed the highest score in 1.0% salt sample.

• Journal of the Korean Institute of Landscape Architecture
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• v.45 no.1
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• pp.117-126
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• 2017

This study was carried out to figure out on the changes of longitudinal salt movement in the soil through the soil according to the materials and thickness of salt prevent materials and the place of salt prevent at reclaimed land from the sea which is one of the most serious problems when tree planting. Changes of soil salinity were different depending on the seasons. In particular, the soil salinity was lower during the rainy season. But during the dry seasons including early summer before the rainy season and winter season, salinity was relatively higher. Among the seven interruption materials, crushed stone, dredged sand and wood chips showed better interruption effects than the other materials. The interruption effect of salt movement was highest in the both of side and bottom interruption treatment of salt movement than the side interruption treatment of salt movement or the bottom interruption treatment of salt movement. The thickness of the layer should be at least 20cm to prevent salinity effectively.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Korean Journal of Food Science and Technology
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• v.50 no.4
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• pp.451-456
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• 2018

The current study was conducted to confirm the anti-cancer effect of Sarijang, which is a mixture of extracts from purple bamboo salt, Rhynchosia nulubilis, garlic, and Ulmi cortex. Nude mice were injected with a human-derived colorectal cancer cell (HCT116 cell line) and subsequently administered Sarijang for 4 weeks, following which the body weight, organ weight, and tumor size were measured. To evaluate the anti-cancer mechanism of Sarijang, the levels of p16 and extracellular signal-regulated kinase (ERK), cell cycle regulators in colorectal cancer, were measured. To evaluate the toxicity of Sarijang on liver and kidney, aspartate transaminase, alanine transaminase, blood urea nitrogen, and creatinine were analyzed. Sarijang not only reduced the tumor size by enhancing p16 and suppressing ERK, but also showed no side-effect in the liver and kidneys. Taken together, Sarijang has the potential to inhibit tumor growth without side effects, and may be used as a useful functional food.

• Childhood Kidney Diseases
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• v.4 no.2
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• pp.127-135
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• 2000

Purpose: Cyclosporine(CsA) is a potent immunosuppressant but the use of CsA is associated with various side effects, especially nephrotoxicity. In tile kidney, salt depletion activates tile renin-angiotensin-aldosteron(RAS) system and accentuates chronic CsA nephropathy. We postulate that angiotensin converting enzyme inhibitors(ACEI) can prevent chronic CsA nephropathy, since ACEI may inhibit this cascades. This study was aimed to assess the effect of ACEI on chronic cyclosporin nephropathy in salt depleted rats. Methods: 36 Fischer-344 rats were divided into 6 goups. Group I received normal salt diet(NSD). Group II received a low salt diet(LSD). Group III received CsA with a NSD. Group IV received CsA with a LSD. Group V received NSD+CsA with ACEI. Group VI received LSD+CsA with ACEI. Rats were sacrificed after six weeks and the glomerular filtration rate(GFR), serum sodium, potassium and whole blood cyclosporine levels were measured. Renal tissues me sampled for the observation of histological changes. Results: No differences in blood CsA level & serum sodium were found between groups during the course of this experiment. Serum potassium in group VI was significantly increased compared with group IV and V (P<0.05). In groups treated with CsA only and in those where CsA was combined with ACEI, GFR was found to be significantly more decreased in LSD than NSD, and GFR in group V was significantly decreased in comparison with group III (P<0.05). Renal histologic lesions associated with CsA which consisted of cortical interstitial fibrosis, tubular atrophy and hyalinization of arterioles were more severe in tile LSD group. But, no differences were observed between tile groups treated with CsA and ACEI, and the groups treated with only CsA. Conclusion: Salt depletion associated with the activation of the RAS system accentuated chronic CsA nephrotoxicity, but, ACEI could not reduce the functional and morphological changes of salt depleted kidneys, in which nephropathy can be exacerbated in spite of the blocking of the angiotensin II pathway. further studies are required to elucidate whether Am ameliorated the effect of salt-depleted CsA nephrotoxicity upon the effective renal blood flow.