• Title/Summary/Keyword: calcium salts

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Buffering Effects of Calcium Salts in Kimchi: Lowering Acidity, Elevating Lactic Acid Bacterial Population and Dextransucrase Activity

  • Seo, Eun-Chae;Moon, Jin-Seok;Jung, Jee-Yun;Kim, Ji-Sun;Eom, Hyun-Ju;Kim, So-Young;Yoon, Hyang-Sik;Han, Nam-Soo
    • Journal of Microbiology and Biotechnology
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    • v.19 no.12
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    • pp.1644-1649
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    • 2009
  • This study investigates the buffering effects of calcium salts in kimchi on the total acidity, microbial population, and dextransucrase activity. Calcium chloride or calcium carbonate was added to dongchimi-kimchi, a watery radish kimchi, and the effects on various biochemical attributes were analyzed. The addition of 0.1% calcium chloride produced a milder decrease in the pH after 24 days of incubation, which allowed the lactic acid bacteria to survive longer than in the control. In particular, the heterofermentative Leuconostoc genus population was 10-fold higher than that in the control. When sucrose and maltose were also added along with the calcium salts, the dextransucrase activity in the kimchi was elevated and a higher concentration of isomaltooligosaccharides was synthesized when compared with the control. Calcium chloride was determined as a better activator compound of dextransucrase than calcium carbonate, probably because of its higher solubility. Therefore, the results of this study confirm the ability of the proposed approach to modulate the kimchi fermentation process and possibly enhance the quality of kimchi based on the addition of dietary calcium salts.

EFFECTS OF CALCIUM SALTS OF LONG-CHAIN FATTY ACIDS ON RUMINAL DIGESTIBILITY, MICROBIAL PROTEIN YIELD AND LACTATION PERFORMANCE

  • Maeng, W.J.;Lim, J.H.;Lee, S.R.
    • Asian-Australasian Journal of Animal Sciences
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    • v.6 no.3
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    • pp.395-400
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    • 1993
  • Four sheep per treatment were fed either control or 3% calcium salts of long-chain fatty acids (Ca-LCFA) in a total mixed ration (TMR). Feed and free water intakes were not different, but digestibilities of crude protein and crude fiber were lower (p<0.05) and that of crude fat was higher (p<0.05) for sheep fed Ca-LCFA than for control sheep. Dry matter digestibility, ruminal pH and microbial protein yield were not different between treatments and ammonia-N concentration in the rumen was higher for sheep fed Ca-LCFA than for control sheep. A 60-day milk production trial was conducted with thirty lactation Holstein cows. Fifteen cows per treatment were fed TMR containing either control or 3% Ca-LCFA ad libitum. Feed intake was not different between treatments, but milk yield was significantly higher (p<0.05) for cows fed Ca-LCFA than for control cows. Milk fat percentage was slightly higher and milk protein was lower for cows fed Ca-LCFA than for control cows. Lactose and total solid contents in milk were not different between treatments.

Isolation of Calcite Forming Bacteria and Soil Bio-consolidation with Various Calcium Salts (탄산칼슘 생성 균주의 분리 및 다양한 칼슘원에 따른 토양 고결화)

  • Gu, Takyong;Kang, Chang-Ho;Shin, Yujin;So, Jae-Seong
    • KSBB Journal
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    • v.32 no.3
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    • pp.206-211
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    • 2017
  • The physical method used to prevent a landslide has the risk of environmental pollution. Calcite forming bacteria (CFB) have been received increasing attention as a novel and environmental friendly strategy for the soil improvement. In this study, we selected 11 CFB strains with high calcite production. We also examined survivability and calcite productivity of the strains under various stress conditions to select strains with high resistance to various stresses. Two strains was selected by environment stress. Sphingobacterium sp. KJ-32 and Viridibacillus arenosi B-25 precipitate calcite more than other strains at pH 5 and $15^{\circ}C$ respectively. Bio-consolidated soil cakes were made using various calcium salts (calcium chloride, calcium acetate, calcium lactate, calcium gluconate) with mixed culture of 2 strains. Among them, the calcite made using calcium chloride was the largest. These observations demonstrate that this bio-consolidation technology has the potential for eco-friendly prevention of landslide and soil improvement.

Effect of Types of Egg Shell Calcium Salts and Egg Shell Membrane on Calcium Metabolism in Rats (난각 칼슘염의 종류와 난막의 존재유무가 흰쥐의 칼슘대사에 미치는 영향)

  • Noh, Kyung-Hee;Lee, Sang-Hyun;Ma, Jie;Zhou, Yusi;Kim, Jae-Cherl;Kim, Myo-Jeong;Song, Young-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.853-859
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    • 2006
  • This study was carried out to investigate the effect of egg shell calcium salt types and egg shell membrane on calcium metabolism in rats. Sprague-Dawley male rats, 4 weeks of age, were fed on free-calcium diets for 2 weeks after adjustment period. Rats weighing approximately $247{\pm}2.3g$ were divided into 6 groups and were fed on the experimental diets containing 0.2% calcium for 4 weeks. Experimental groups were as follows; {ES(M+)} (egg shell powder diet with egg shell membrane), {ES(M-)} (egg shell powder diet without egg shell membrane), {AC(M+)} (egg shell calcium acetate diet with egg shell membrance), {AC(M-)} (egg shell calcium acetate diet without eg shell membrane), {GC(M+)} (egg shell calcium glucuronate diet with egg shell membrane) and {GC(M-)} (egg shell calcium glucuronate diet without egg shell membrane). Bone length of femur was significantly different by the types (p<0.05) of egg shell calcium salts. Bone mineral density of femur showed the highest level in AC(M-) group. Calcium content of femur and calcium absorption rate were higher in egg shell calcium salt groups than in eg shell powder groups. Calcium absorption rate and retention were significantly different (p<0.05) among the types of eg shell calcium salts and were higher in the AC(M-) group than in the other groups. Alkaline phosphatase activity, parathyroid hormone and osteocalcin levels of serum showed no significant difference among the experimental groups. From the above results, it is concluded that bioavailability of calcium is higher in groups of egg shell calcium salts compared to those in egg shell powder, even though egg shell membrane has no effect on calcium metabolism. Thus, these findings suggest the possibility of using egg shell calcium salts as a functional food material related to calcium metabolism.

The Effect of Various Types of Calcium Sources on Calcium and Bone Metabolism in Rats (칼슘 급원의 종류가 흰쥐의 체내 칼슘 및 골격대사에 미치는 영향)

  • 정혜경
    • Journal of Nutrition and Health
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    • v.29 no.5
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    • pp.480-488
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    • 1996
  • This study was performed to investigate the effect of various types of calcium sources on calcium and bone metabolism. Sprague-Dawley male rats weighing approximately 89.3g were divided into 4 groups and fed experimental diets containing 0.5% calcium for 5 weeks. Four different calcium salts were used for the study : calcium phosphate, calcium lactate, calcium gluconate, and calcium carbonate. Food intake showed no significant difference n accordance with the type of calcium salt, but bo요 weight gain and food efficiency were lower in calcium gluconate and calcium carbonate groups. There was significant differences in liver, thymus and epididymal fat pad weight with the of calcium salt ; the calcium gluconate group showed lower values compared to the other groups. Femur and scapular length were higher in calcium lactate and calcium carbonate groups. Wet weight, dry weight, and density of the femur tended to be lower in the calcium gluconate group than the other groups, but this difference was not statistically significant. The calcium content of the other groups. The calcium gluconate group showed higher urinary calcium and lower calcium absorption and balance. In conclusion, calcium and bone metabolism were different according to the type of calcium sources consumed.

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Effects of Various Calcium Salt Spray on Calcium Accumulation into Apple Fruits (Malus domestica Borkh.) (칼슘급원별 수관살포가 사과 과실의 칼슘축적에 미치는 영향)

  • Choe, Jong-Seung
    • The Journal of Natural Sciences
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    • v.6 no.1
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    • pp.49-54
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    • 1993
  • This study was conducted to investigate the influence of various calcium salts on the accumulation of calcium in apple fruits when sprayed on whole tree. Differences in the total calcium contents of fruits were found between calcium sources and cultivars. In 'Tsugaru' , calcium nitrate, calcium chloride, and calcium carbonate were all effective but only calcium chloride and calcium carbonate appeared to be effective in 'Fuji' . Major parts of the applied calcium were accumulated in the feel and outer flesh. Ethylene evolution of fruit was retarded during storage with the increase of total calcium content in 'Fuji' fruit treated calcium acetate.

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Effect of Feeding Calcium Salts of Palm Oil Fatty Acids on Performance of Lactating Crossbred Cows

  • Purushothaman, Sajith;Kumar, Anil;Tiwari, D.P.
    • Asian-Australasian Journal of Animal Sciences
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    • v.21 no.3
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    • pp.376-385
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    • 2008
  • Twenty lactating crossbred cows yielding 10 to 15 litres of milk daily during mid lactation were selected and divided into four groups of five animals to assess the effect of feeding calcium soaps of palm oil fatty acids (bypass fat) on milk yield, milk composition and nutrient utilization in lactating crossbred cows. The animals in groups 1 (control), 2, 3 and 4 were fed concentrate mixture containing 0 (no bypass fat), 2, 4 and 6% bypass fat, respectively. The average daily dry matter consumption in the various groups ranged from 13.1 to 13.6 kg and showed no significant difference among treatment groups. There was no significant difference among different groups in digestibility of DM, OM, CP and CF, however, ether extract digestibility in cows of groups 2 and 4 was significantly (p<0.05) higher than the control group. The average milk yields of the cows in group 3 (4% bypass fat) showed a significantly (p<0.05) higher value than cows of groups 1 and 2. Similarly, a significant (p<0.05) increase in fat yield, 4% FCM yield and SNF yield was observed for the cows in group 3 (4% bypass fat). The milk composition in terms of total solids, fat, lactose, protein, solids-not-fat and ash percentage showed a varying response and bypass fat feeding did not have any effect on milk composition of cows in different groups. The gross and net energetic efficiency of milk production ranged from 23.6 to 27.5% and 37.1 to 44.4%, respectively, and showed no significant difference among different treatment groups. The gross and net efficiency of nitrogen utilization for milk production ranged from 24.0 to 28.7% and 37.2 to 43.5%, respectively, and no significant difference was noted among different treatment groups. The supplementation with calcium salts of palm oil fatty acid reduced the proportion of caproic, caprylic and capric acids and significantly (p<0.01) increased the concentration of palmitic, oleic, stearic, linoleic and linolenic acids in milk fat with increase in level of bypass fat supplementation. It was concluded that incorporation of calcium salts of palm oil fatty acids at a 4% level in the concentrate mixture of lactating crossbred cows improved the milk production and milk quality in terms of polyunsaturated fatty acids without affecting the digestibility of nutrients.

Effect of Coagulants on the Quality of Soybean Curd Added With Cow's Milk (응고제가 우유 첨가 두부의 품질에 미치는 영향)

  • Kim, Tae-Young;Kim, Joong-Man;Cho, Nam-Jun
    • Applied Biological Chemistry
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    • v.37 no.5
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    • pp.370-378
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    • 1994
  • Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

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Rheological Properties of Cooked Noodle Fortified with Organic Acids-Eggshell Calcium Salts (유기산 난각 칼슘 강화 숙면의 물성)

  • Shin, Hyung-Soon;Kim, Kong-Hwan;Yoon, Jung-Ro
    • Korean Journal of Food Science and Technology
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    • v.30 no.5
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    • pp.1197-1202
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    • 1998
  • Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

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Histochemical Observation of Calcium Salt in Human Fetus Tooth Germ with Dentinogenesis (인치배의 상아질형성에 있어서 석회염의 조직화학적 관찰)

  • Lee, Young-Dall;Song, Wan-Young
    • The Journal of the Korean dental association
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    • v.11 no.3
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    • pp.217-219
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    • 1973
  • The observation of calcium salts in dentinogenesis was performed with Von Kossa-toluidine blue method and metachromasia were observed on the portion of border that is beginning the calcification in dentin and predentin, which is positive Von Kossa reaction.

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