• The Korean Journal of Physiology and Pharmacology
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• 제25권1호
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• pp.27-38
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• 2021

Excessive salt intake induces hypertension, but several gamma-aminobutyric acid (GABA) supplements have been shown to reduce blood pressure. GABA-salt, a fermented salt by L. brevis BJ20 containing GABA was prepared through the post-fermentation with refined salt and the fermented GABA extract. We evaluated the effect of GABA-salt on hypertension in a high salt, high cholesterol diet induced mouse model. We analyzed type 1 macrophage (M1) polarization, the expression of M1 related cytokines, GABA receptor expression, endothelial cell (EC) dysfunction, vascular smooth muscle cell (VSMC) proliferation, and medial thicknesses in mice model. GABA-salt attenuated diet-induced blood pressure increases, M1 polarization, and TNF-α and inducible nitric oxide synthase (NOS) levels in mouse aortas, and in salt treated macrophages in vitro. Furthermore, GABA-salt induced higher GABAB receptor and endothelial NOS (eNOS) and eNOS phosphorylation levels than those observed in salt treated ECs. In addition, GABA-salt attenuated EC dysfunction by decreasing the levels of adhesion molecules (E-selectin, Intercellular Adhesion Molecule-1 [ICAM-1], vascular cell adhesion molecule-1 [VCAM-1]) and of von Willebrand Factor and reduced EC death. GABA-salt also reduced diet-induced reductions in the levels of eNOS, phosphorylated eNOS, VSMC proliferation and medial thickening in mouse aortic tissues, and attenuated Endothelin-1 levels in salt treated VSMCs. In summary, GABA-salt reduced high salt, high cholesterol diet induced hypertension in our mouse model by reducing M1 polarization, EC dysfunction, and VSMC proliferation.

• 한국축산식품학회지
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• 제40권1호
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• pp.11-20
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• 2020

The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.

• 대한가정학회지
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• 제17권4호
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.

• KSBB Journal
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• 제28권4호
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• pp.249-253
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• 2013

In this study, we analyzed the attachment amount and the surface properties, such as shape and attachment aspect of silver nanoparticles on the surface of salt and sucrose. In addition, we investigated the antimicrobial activity of silver nanoparticles by measuring total colony counts and total coliforms in sewage according to the time and the amount of silver nanoparticles. As a result, it is found that silver nanoparticles are attached on the surface of salt and sucrose from the SEM images and there is no microorganisms on the surface of salt and sucrose. Silver nanoparticles on salt were rod shape but silver nanoparticles on sucrose were round shape. Also, the content of silver was 0.735 mg/g on salt and 0.885 mg/g on sucrose. In all experiments, total colony counts and total coliforms sharply declined initially, and it decreased gradually as change the time. When injection amount of nano silver sucrose and salt increased, the width of decline was greater. The amount of total colony counts and total coliforms of nano silver salt was much lower and the disinfection efficiency was higher comparing with nano silver sucrose. That means the case of nano silver salt is much better at the antimicrobial activity.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.293-293
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• 2022

This study is to develop new wheat breeding material through wide hybridization with wild species harboring useful characteristics such as salt, heat, and drought tolerance. Leymus mollis, wild rye was used to improve wheat genetic quality. L. mollis, is a perennial plant harboring tolerance against salt, heat, and drought because L. mollis distributes on the seaside. The F₁ hybrids were produced by crossing between common wheat (Triticum aestivum L., Chinese Spring) and L. mollis. Genomic in situ hybridization revealed that the F₁ hybrids have L. mollis genome. For the evaluation of salt and drought tolerance, seeds from the F₂ were used. Under 2% NaCl solution, the F₃ wheat-Leymus addition plants with salt tolerance showed more tillering and longer roots than other F₃ plants without salt tolerance. Also, the F₃ plants with salt tolerance showed better shallow-rooted than other F₃ plants without salt tolerance. Finally, the F₃ plants with salt tolerance made seed-setting under 2% NaCl condition, but other F₃ plants without salt tolerance were not. Under drought conditions, the F₃ plants with drought tolerance showed longer culm and spike length than other F₃ plants without drought tolerance and even those of Chinese Spring under well-water conditions. We evaluated and selected the F₃ plants with salt or drought tolerance for generation advancement.

• 한국식품영양학회지
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• 제29권5호
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• pp.808-817
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• 2016

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

• 한국식생활문화학회지
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• 제25권1호
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.

• 대한의생명과학회지
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• 제12권4호
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• pp.393-398
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• 2006

These studies were carried out to characterize the physiological functionalities of Codonopsis lanceolata, Cornus officinalis, and their mixtures. We investigated the antioxidative, fibrinolytic, and ${\alpha}$-glucosidase inhibitory activities of them. The antioxidative activities of Codonopsis lanceoiata and Cornus officinalis were 87% and 90%, respectively. Addition of salt to Codonopsis lanceolata and Cornus officinalis did not affect its antioxidative activities. In spite of fourfold addition of Codonopsis lanceolata to Cornus officinalis, the antioxidative activity was conserved at 90%. The fibrinolytic activities of Codonopsis lanceolata and Cornus officinalis were 0.78 plasmin unit/ml and 1.74 plasmin unit/ml, respectively. Addition of salt decreased the fibrinolytic activities of both Codonopsis lanceolata and Cornus officinalis. A mixture (3:1) of Codonopsis lanceolata and Cornus officinalis exhibited a 21% increase in activity. The ${\alpha}$-glucosidase inhibitory activities of Codonopsis ianceoiata and 100-fold diluted Cornus officinalis were 25% and 73%, respectively. The addition of salt to Codonopsis lanceolata and Cornus officinalis slightly decreased their ${\alpha}$-glucosidase inhibitory activities. According to the addition of Cornus officinalis to Codonopsis lanceoiata, the ${\alpha}$-glucosidase inhibitory activities of the resulting mixture were highly increased. We anticipate that these results will be used as basic data for the development of new bifunctional foods.

• 한국식품과학회지
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• 제16권2호
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• pp.175-178
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• 1984

냉면 국수를 제조함에 있어 전분과 밀가루의 혼합비와 식염 및 알카리 첨가제의 첨가량에 따른 국수발의 기계적 성질의 변화를 creep test로 측정하였다. Creep test의 초기 변형율을 정확히 측정하기 위하여 VTR시스템으로 사진을 찍어 분석하였다. 국수발의 creep 커브는 Burgers의 4-element모델로 분석될 수 있었다. 반죽에 전분의 비율의 높아질수록 삶은 국수발의 순간 탄성치와 뉴우턴 점성치는 감소 하였다. 90% 전분을 포함한 반죽에 식염을 가할 경우 식염농도 4 % 수준까지는 순간탄성이 감소하였다. 알카리 첨가제 첨가시 국수발의 순간탄성, 지연탄성, 지연시간 및 뉴우턴 점성치들이 불규칙하게 변하였으며 그 효과를 일관성 있게 나타낼 수 없었다.