• 한국임상수의학회지
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• 제30권1호
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• pp.17-21
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• 2013

The objectives in the present study were to evaluate the therapeutic effect of a sodium salts mixture against Salmonella gallinarum infection in broiler. Of this study, sixty broilers at two weeks of age (body weight, $450{\pm}35$ g) were used to estimate the efficacy of a sodium salts mixture (3.25 mg sodium azide, 2.45 mg sodium cyanide, 0.8 g sodium chlorate) against Salmonella gallinarum infection in broiler with drinking water. Broilers challenged with S. gallinarum were administered with ${\times}$ 1(group I) and ${\times}$ 2(group II) sodium salt mixture for seven days, and cecal content samples were collected at the gate of treatment and on 1st, 3rd, 5th, and 7th day after administration. Changes in body weight and cecal shedding of S. gallinarum were monitored during the experimental period. All groups treated with the sodium salt mixture slightly increased body weight compared to control group but there is no significant difference. At 7th day after administration, the number of S. gallinarum in group I and II was significantly decreased compared to control group (p < 0.001). In the hematological and blood biochemical analysis, values of parameters were not significantly different between the treated groups and control group. From results of the present study, the sodium salt mixture had therapeutic effect on S. gallinarum infection in broilers.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.638-642
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• 2004

In Australia, many cropping areas are affected by salt. In these regions, Chenopodiaceous plants, such as Atriplex, Kochia and Bassia spp have been planted to improve soil conditions. These plants have become invaluable feed resources for grazing animals in dry summers, but have a high sodium content. To assess the impact of high salt intake on grazing deer, two experiments were conducted. The first experiment used 30 fallow weaner deer to examine the effect of salt level in the diet on feed intake, water intake and body weight of fallow deer. Salt was added to lucerne chaff at 0, 1.5, 3.0, 4.5 and 6% and fresh water was offered all the time. Increasing the salt level in the diet from 0 to 6% didn't affect feed intake, osmotic pressure and mineral concentration in blood of fallow deer. However, water intake was significantly higher (p<0.05) in deer fed diets containing more than 3% salt. Body weight was lower (p${\leq}$0.056) for fallow deer in July and August when salt content was over 3%, suggesting they can ingest over 15 g sodium/day without significant depression in both feed intake and growth rate if the fresh water is available. In the second experiment, 18 red weaner deer were fed lucerne chaff diets containing 1.5, 4.5 and 6.0% salt with 6 deer/diet. The results revealed that feed intake and blood osmotic pressure were similar (p>0.05) for red deer fed different levels of salt although the feed intake declined from 1.91 to 1.67 kg with the increase of salt level from 1.5% to 6.0% in the diet. Water intake was significantly higher for deer fed diets containing over 4.5% salt, but there was no difference in body weight during the experiment. However, no recommendation can be made on the salt tolerance of red deer due to limited increment of salt level in the diet.

• 한국가금학회지
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• 제21권4호
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• pp.239-247
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• 1994

A study was conducted to investigate the effects of the addition of varied levels of NaCi and phosphates on the physicochernical properties of the breast meat of the spent layers(2 \pm 0.2 kg) which were stabilized for over 24 h before slaughter. Within 1 h after slaughter, breast meats were removed and treated with NaGl(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat was stored at 4 \pm $1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. The pH values of salt-treated groups were significantly higher than that of the control(P<0.05) ; the higher the salt level, the higher the pH. The pH values were significantly increased in both control and treatment groups during storage(P<0.05). Among salt-treated groups, the 0.5% phosphates level showed significantly high pH(P<0.05) compared to other levels of salt groups. 2. The moisture contents were significantly lower in all salt4reated groups than the control(P<0.05), and showed a negative relationship with the levels of salt. It decreased in control group gradually as the storage period extended, but not significantly changed in salt-treated groups. 3. The shear force values in salt-treated groups were lower than that of the control and showed a negative relationship with salt levels. At a constant level of NaCI, the shear force value was higher in 0.25% phosphates level than in 0.5% level. It decreased in both control and salt-treated groups during storage. 4. The salt treatments tended to increase the sodium content proportionately. The sodium content decreased in both control and salt treatment groups during storage(P<0.05). In addition, the combination of high levels of NaCl and phosphates rather than those of low levels of NaCI and phosphates resulted in elevated levels of sodium. 5. The phosphorus contents in salt-treated groups were higher than that of control. Between 0.5% and 0.25% phosphates levels this value showed significant difference(P<0.05). Its contents in both control and treatment groups were significantly decreased during storage (P<0.05).

• 동아시아식생활학회지
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• 제3권2호
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• pp.99-106
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• 1993

The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{\circ}C$ and 30$^{\circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{\circ}C$ than 20$^{\circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{\circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{\circ}C$ and 160-0mmHg.

• Journal of Nutrition and Health
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• 제29권10호
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• pp.1096-1104
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• 1996

This study was performed to evaluate the effect of sodium cholride supplementation on bone metabolism in female rats consuming a low calcium diet. Twenty five female rats were divided into three dietary groups (control Na : 0.1038%, 1% Na : 1.036%, 2% Na : 2.072%). All experimental diets contained 0.27% Ca and were fed to rats with deionized water for 7 weeks. Bone mineral density(BMD) and bone mineral content(BMC) of total body, spine and femur were measured using energy x-ray absorptiometry(DEXA) by small animal software. Then Ca efficiency was calculated from BMD and BMC. Serum Ca, P, Na and urine Ca, P, Na were determined. Urinary pyridinoline, serum ALP were measured to monitor bone resorption. Following 7 weeks, sodium cholride supplemented groups had higher urinary Ca excreteion, urinary pyridinoline, crosslinks value and serum ALP. There was no significant difference in case of serum Ca among all groups. Sodium chloride supplemnted groups had lower Ca effciency of total, spine and femur BMD and BMC than that of control group. In conclusion high salt intake not only increases urinary Ca excretion as urinary Na excretion does but also increase bone resorption and decrease Ca efficiency of each bone. It is been suggested that high salt intake may be harmful for bone maintenance. Therfore, the decrease of salt intake to the level of recommendation would be desirable.

• Nutrition Research and Practice
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• 제6권4호
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• pp.315-321
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• 2012

We tested the effects of dietary intake of freeze-dried Korean traditional fermented cabbage (generally known as kimchi) with varying amounts of sodium on blood pressure and cardiac hypertrophy in spontaneously hypertensive rats (SHRs). Wistar-Kyoto rats (WKY), as a control group, received a regular AIN-76 diet, and the SHRs were divided into four groups. The SHR group was fed a regular diet without kimchi supplementation, the SHR-L group was fed the regular diet supplemented with low sodium kimchi containing 1.4% salt by wet weight, which was provided in a freeze-dried form, the SHR-M group was supplemented with medium levels of sodium kimchi containing 2.4% salt, and the SHR-H group was supplemented with high sodium kimchi containing 3.0% salt. Blood pressure was measured over 6 weeks, and cardiac hypertrophy was examined by measuring heart and left ventricle weights and cardiac histology. SHRs showed higher blood pressure compared to that in WKY rats, which was further elevated by consuming high sodium containing kimchi but was not influenced by supplementing with low sodium kimchi. None of the SHR groups showed significant differences in cardiac and left ventricular mass or cardiomyocyte size. Levels of serum biochemical parameters, including blood urea nitrogen, creatinine, glutamic-oxaloacetic transaminase, glutamic-pyruvic transaminase, sodium, and potassium were not different among the groups. Elevations in serum levels of aldosterone in SHR rats decreased in the low sodium kimchi group. These results suggest that consuming low sodium kimchi may not adversely affect blood pressure and cardiac function even under a hypertensive condition.

• Plant Biotechnology Reports
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• 제5권4호
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• pp.353-365
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• 2011

The present study investigates the possible regulatory role of exogenous nitric oxide (NO) in antioxidant defense and methylglyoxal (MG) detoxification systems of wheat seedlings exposed to salt stress (150 and 300 mM NaCl, 4 days). Seedlings were pre-treated for 24 h with 1 mM sodium nitroprusside, a NO donor, and then subjected to salt stress. The ascorbate (AsA) content decreased significantly with increased salt stress. The amount of reduced glutathione (GSH) and glutathione disulfide (GSSG) and the GSH/GSSG ratio increased with an increase in the level of salt stress. The glutathione S-transferase (GST) activity increased significantly with severe salt stress (300 mM). The ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), catalase (CAT) and glutathione peroxidase (GPX) activities did not show significant changes in response to salt stress. The glutathione reductase (GR), glyoxalase I (Gly I), and glyoxalase II (Gly II) activities decreased upon the imposition of salt stress, especially at 300 mM NaCl, with a concomitant increase in the $H_2O_2$ and lipid peroxidation levels. Exogenous NO pretreatment of the seedlings had little influence on the nonenzymatic and enzymatic components compared to the seedlings of the untreated control. Further investigation revealed that NO pre-treatment had a synergistic effect; that is, the pre-treatment increased the AsA and GSH content and the GSH/GSSG ratio, as well as the activities of MDHAR, DHAR, GR, GST, GPX, Gly I, and Gly II in most of the seedlings subjected to salt stress. These results suggest that the exogenous application of NO rendered the plants more tolerant to salinity-induced oxidative damage by enhancing their antioxidant defense and MG detoxification systems.

• 한국축산식품학회지
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• 제37권6호
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• 한국식품조리과학회지
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• 제28권4호
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• pp.363-374
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• 2012

Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of $2^{\circ}C$. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.

• 한국축산식품학회지
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• 제30권2호
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• pp.298-304
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• 2010

본 연구는 돈육 목심 세절육에서 식염함량의 저하에 따른 기능성 및 조직감을 분석하였고, 저염 육제품의 transglutaminase(TG)와 두 종류의 인산염(sodium polyphosphate, STPP; sodium pyrophosphate, SPP)을 첨가하여 저염 돈육제품의 물성을 증진시키기 위해 수행되었다. 식염함량에 따른 목심 균질육의 특성을 평가한 실험 1에서는 식염함량이 증가함에 따라 지방 함량, 명도 그리고 황색도는 감소한(p<0.05), 반면, 수분 함량과 가열수율은 증가하였다(p<0.05). 실험 1의 결과에 따라 1.0% 식염함량을 저염조건으로 저염 돈육 목심 세절육에서 TG와 두 종류의 인산염(STPP, SPP)의 단일 혹은 복합첨가 효과를 조사하였다(실험2). 실험 2에서는 인산염을 첨가함에 따라 pH가 유의적으로 상승하였으며(p<0.05), 특히 SPP가 단일 또는 STPP와 혼합하여 첨가된 처리구는 STPP를 단일 첨가한 처리구에 비해 높은 pH값을 보였다(p<0.05). TG와 인산염을 첨가한 처리구들은 대조구 보다는 낮고 인산염 무첨가구 보다는 높은 가열수율의 결과를 나타냈다(p<0.05). 조직감 검사에서는 탄력성 항목에서 SPP를 단일 첨가한 처리구가 대조구보다 높은 값을 나타냈다(p<0.05). 따라서 저염 조건에서 인산염의 첨가를 통한 가열수율의 저하를 보완하고, TG 첨가를 통하여 조직감을 증진시켜 기능성 저염 육제품의 제조가 가능할 것으로 사료된다.