• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Molecular & Cellular Toxicology
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• v.1 no.3
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• pp.179-188
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• 2005

To develop the novel anti-allergic drug, many sophoricoside derivatives were synthesized. Among these derivatives, JSH-II-3, VI-3, VII-3, VIII-3, VII-20 and VII-20 (sodium salt) were selected and subjected to high throughput toxicity screening (HTTS) because they revealed strong IL-5 inhibitory activity and limitation of quantity. Single cell gel electrophoresis (Comet) assay, mouse lymphoma thymidine kinase ($tk^{+/-}$) gene assay (MOLY), chromosomal aberration assay in mammalian cells and Ames reverse mutation assay in bacterial system were used as simplified, inexpensive, short-term in vitro screening tests in our laboratory. Through the primary screening using the comet assay, we could choose the first candidates of sophoricoside derivatives with no genotoxic potentials as JSH-VI-3, VII-3, VII-20 and VII-20 (sodium salt). Also JSH-VII-3, VII-20 and VII-20 (sodium salt) are non-mutagenic in MOLY assay, while JSH-II-3 is mutagenic at high concentration with the presence of metabolic activation system in both comet assay and MOLY assay. The selected derivatives (JSH-VI-3, VII-3, VII-20 and VII-20 (sodium salt) are not mutagenic in S. typhimurium TA98 and TA100 strains both in the presence and absence of metabolic activation. From results of chromosomal aberration assay, 6 h treatment of JSH-VI-3, VII-3 and VII-20 (sodium salt) were not revealed clastogenicity both in the presence and absence of S-9 mixture. Therefore, we suggests that JSH-VI-3, VII-3, VII-20 and VII-20 (sodium salt), as the optimal candidates with both no genotoxic potential and IL-5 inhibitory effects must be chosen. To process the development into new anti-inflammatory drug of these derivatives, further investigation will need.

• International Journal of Oral Biology
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• v.47 no.4
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.754-762
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• 2002

This study was performed to investigate the effect of sodium intake on blood pressure and blood parameters. 20 young adult women were fed the diets containing 290.5 mEq (high-Na diet) and 51.3 mEq (low-Na diet) Na for 6 days, respectively. BMI, DBP, and MBP were significantly lower in low-Na diet than those in high-Na diet. 20 subjects were divided into 3 groups according to the salt-sensitivity. In salt-sensitive group, decreases in SBP, DBP, and MBP by low-Na diet were shown. And there were not significant difference in blood pressure of salt-resistant group between high- and low-Na diet. In count-reactive group, MBP in low-Na diet was significantly higher than that in high-Na diet. Hemoglobin, creatinine, uric acid, and haptoglobin levels in serum were significantly higher in low-Na diet than those in high-Na diet. Among groups with different salt-sensitivity, increments of haptoglobin by low-Na diet were shown in salt-sensitive and counter-reactive groups. Actually, low sodium diet affects not only the blood pressure, but other biochemical parameters which in turn affect an individual overall health. Also salt-sensitivity should be considered as an important determinant. Therefore, for the patients who need restricted Na diet, it would be suggested that various biochemical changes and individual salt-sensitivity should be carefully considered along with dietary Na manipulation.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.258-265
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• 2017

Although excessive intake of sodium is known to cause various diseases and threaten public health and policies for reducing overconsumption of sodium are being implemented, the theoretical research on sodium intake is incomplete. This study attempted to provide a policy basis by examining whether or not planned behavior theory, which is a typical health communication theory used to describe health-related behaviors, can be applied to explain sodium intake behavior. Especially, sodium ingestion behaviors were compared using the theory of actions planned for men and women as well as young people, middle-aged, and elderly persons, who are predicted to show differences in eating habits. In this study, questionnaires were prepared to measure the daily eating habits of subjects and subordinate factors of planned behavior theory: behavioral beliefs, outcome expectations, normative beliefs, compliance motivation, and control beliefs. Questionnaires were given to 93 college students and their families. As a result of the difference analysis and path analysis of the questionnaire responses, the following suggestions were obtained. First, age difference is more obvious than sex difference in terms of low salt intentions. For example, older people are healthier than younger people in terms of eating habits and health concerns. Second, the elderly are more likely to practice the low-salt formula when they are provided information on the benefits and effects of the low-salt formula compared to younger ones. Third, systematic efforts are needed to promote a culture that emphasizes the health benefits of a low salt diet rather than providing piecemeal information on the advantages and effects of a low salt diet.

• CELLMED
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• v.3 no.2
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• pp.16.1-16.5
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• 2013

Hypertension induces many of the social costs related by cardiovascular diseases. Sodium is known as a crucial factor in inducing type I hypertension. In traditional Korean medicine, bamboo salt (BS) has been used in the attenuation of salts toxic coldness and nowadays it has shown various therapeutic effects. It contains mostly sodium chloride (about 91.7% of BS); however, the effect of BS on hypertension is still not completely understood. Thus, we investigated the effect of BS on blood pressure for the first time. Two group of BS, sun-dried salt (SDS), NaCl, or distilled water (DW, vehicle control) was administrated orally for 8 weeks. Although BS had no effect on body weight and food intake, it increased water intake (p < 0.05). The BS groups, in terms of blood pressure, was similar to the DW group; whereas the SDS and NaCl groups showed significantly increased blood pressure levels (p < 0.05). BS also decreased sodium-chloride cotransporter (NCC) mRNA expression, unlike SDS or NaCl. These observations indicate that BS may be a promising strategy for the prevention of various diseases including salt-related diseases.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• Journal of Microbiology
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• v.37 no.2
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• pp.59-65
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• 1999

RecA protein can promote strand assimilation, homologous pairing, and strand exchange. All these reactions require DNA-dependent ATP hydrolysis by recA protein, and the activities of recA protein are affected by the ionic environment. In this experiment, DNA-dependent ATPase activity showed different sensitivity to anionic species. ATP hydrolysis and strand exchange were relatively sensitive to salt in the reactions with NaCl, strongly inhibited at 100 mM NaCl. However, the inhibition by sodium acetate or sodium glutamate was not observed at 50∼100 mM concentration. Addition of sodium glutamate to the standard reaction condition increased the apparent efficiency of ATP hydrolysis during strand exchange. The condition including 50∼100 mM sodium-glutamate might be similar to the physiological condition.

• Proceedings of the KIEE Conference
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• 1994.07b
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• pp.1636-1638
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• 1994

Salt deposited on the surface of insulators used in electric power system causes flash-over accidents. Therefore, the quantity of salt on insulators should be monitored not to exceed a critical value. We propose a new remote sensing technique to measure the quantity of salt on insulators of power systems. A pulsed laser beam is focussed on ah insulator to dissociate the salt to sodium atoms. The amount of the salt is measured from the intensity of the spontaneous mission from the sodium atoms. In this paper, a compact salt meter composed of pulsed Nd:YAG laser and omission signal detection system will be introduced. And measurement condition such as the sensitivity, detection range, required laser fluence will be investigated.