• Title/Summary/Keyword: Salt effects

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Increased in vitro Anticancer Effects of Potassium Bamboo Salt (칼륨죽염의 in vitro 항암 기능성 증진 효과)

  • Zhao, Xin;Jeong, Ji-Kang;Kim, So-Young;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.9
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    • pp.1248-1252
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    • 2012
  • Potassium added with bamboo salt showed better antioxidative effects than bamboo salt, solar salt, or purified salt. It also showed inhibitory effects on the mutagenicity of MNNG (N-methyl-N-nitro-N-nitrosoguanidine) in a Salmonella Typhimurium TA100 tester strain. At concentrations of 1.25 and 2.5 mg/plate, potassium bamboo salt and bamboo salt showed weaker co-mutagenicity effects than either purified salt or solar salt, respectively. Anticancer effects of salts were evaluated using MTT assay in HCT-116 human colon carcinoma cells. At a 1% salt concentration, the growth inhibitory rate of potassium bamboo salt was 54%, higher than that of 1 time baked bamboo salt (36%). However, purified salt and solar salt showed relatively lower inhibitory effects of 19% and 23%, respectively. To determine the inhibitory mechanisms of potassium bamboo salt, the expression levels of Bax and Bcl-2 genes in HCT-116 cells were determined by RT-PCR. Potassium bamboo salt significantly increased Bax and decreased Bcl-2 expression levels unlike bamboo salt, purified salt, and solar salt (p<0.05). Therefore, addition of potassium to salt decreased co-mutagenicity and increased in vitro antioxidative and anticancer effects.

Effects of bamboo salt on dental caries prevention (임상가를 위한 특집 2 - 죽염을 이용한 우식예방)

  • Choi, Choong-Ho
    • The Journal of the Korean dental association
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    • v.50 no.9
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    • pp.552-557
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    • 2012
  • Bamboo salt is a special processed salt by Korean traditional recipe. Recent study results showed that bamboo salt or bamboo salt with some other materials like herbal extracts have the anti-microbial activity, inhibition effects of dental plaque and gingival inflammation. Bamboo salt also showed anti-cariogenic effects; remineralization and acid resistance. Compare to fluoride toothpaste, bomboo salt toothpaste with fluoride showed the more effective remineralization on inner part of the early dental caries lesion. It increased the surface hardness and decreased lesion depth of early dental caries lesion. Thus, it is suggested thai bamboo salt could be used as a anti-microbial, anti-plaque, anti-inflammatory and anti-cariogenic material for oral disease prevention. Especially, bamboo salt dentifrice with fluoride can be recommanded as a useful remineralizing agent.

Effects of Different Kinds of Salt in the Comutagenicity and Growth of Cancer Cells (소금의 보돌연변이 및 암세포성장억제 효과)

  • Zhao, Xin;Kim, So-Hee;Qi, Yongcai;Kim, So-Young;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.1
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    • pp.26-32
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    • 2012
  • Purified salt and several different types of sea salts showed comutagenicity in the presence of MNNG (N-methyl-N'-nitro-N-nitrosoguanidine). However, the salts exhibited anti-cancer effects in HCT-116 human colon carcinoma cells and AGS human gastric adenocarcinoma cells. Sea salt showed less comutagenicity effects than purified salt. French sea salt (Salines de Guerande) and Korean sea salt I, which contained higher levels of minerals, showed less comutagenicity. In MTT assay, when HCT-116 and AGS cancer cells were treated with the salts, French sea salt (36% and 34%) and Korean sea salt I (35% and 33%) showed higher anticancer activities than Spanish sea salt (33% and 31%), Italian sea salt (29% and 27%), Korean sea salt II (22% and 22%), or purified salt (18% and 15%) at a salt concentration of 1%. French sea salt and Korean sea salt I also showed better anticancer activities than the other salt samples at a low concentration of 0.5% (p<0.05). Apoptosis related genes of Bax and Bcl-2 were regulated by the treatment of the salt in the colon cancer cells. French sea salt and Korean sea salt I especially increased Bax mRNA expression, but decreased Bcl-2 expression, indicating that they can induce apoptosis of the cancer cells. From the experimental results, sea salt showed better health functional effects than the purified salt, and French sea salt and Korean sea salt I which contained high levels of Ca, K, and Mg showed better effects.

The Study on Depigmentation Effects of Salt, Acetum, Sesami Semen Nigrum (염(鹽), 초(醋), 향유(香油)의 미백효과에 관한 연구)

  • Cho, Jae-hun;Kim, Hye-jeong;Kim, Yoon-bum
    • The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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    • v.16 no.2
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    • pp.79-95
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    • 2003
  • Objectives: This study was performed to investigate the depigmentation effects of Salt, Acetum, Sesami Semen Nigrum. Methods: Inhibition of tyrosinase activity, melanin production & cell viability in cultured B16 melanoma cells, UV screen and cytoprotective effects on PC12 cells injured by hydrogen peroxide were measured. Results: Salt, Acetum, Sesami Semen Nigrum did not show any inhibitory effects of tyrosinase activity & melanin production in melanoma cells, UV screen and cytoprotective effects on PC12 cells injured by hydrogen peroxide. Conclusions: This study shows that Salt, Acetum, Sesami Semen Nigrum which were generally used for the addition in external application do not have the depigmentation effects. Following this, the depigmentation effects of the other addition which were generally used for external application shoud be examined.

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Salting-out Effects on the Partition of Proteins in Aqueous Two-phase Systems

  • KIM, CHAN-WHA;CHO KYUN RHA
    • Journal of Microbiology and Biotechnology
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    • v.6 no.5
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    • pp.352-357
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    • 1996
  • The partition of proteins in the salt-rich phase of polyethylene glycol (pEG)/salt aqueous two-phase systems is limited by the salting-out effects of salt. The logarithm of the concentration of proteins partitioned in the salt-rich phase decreases linearly with increases in the concentration of salt in the salt-rich phase (salting-out). Therefore, the partition of a given protein in the salt-rich phase of aqueous two-phase systems can be estimated from the salting-out constant. The slope of the solubility line (salting-out con-stant) for a given protein is determined by the type of salt in the two-phase systems.

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The Effects of Isolated Soyprotein and Salt Restriction on Serum Lipid and Kidney Function of Streptozotocin-Induced Diabetic Rats (분리 대두단백질 섭취와 염분 제한이 Streptozotocin으로 유도된 당뇨 횐쥐의 혈청 지질 수준 및 신장기능에 미치는 영향)

  • 정수현;박양자
    • Journal of the East Asian Society of Dietary Life
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    • v.11 no.5
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    • pp.368-378
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    • 2001
  • This study was performed to investigate the effects of isolated soyprotein and salt (NaCl) restriction on the serum lipid and the kidney functions of streptozotocin-induced diabetic rats. Sprague-Dawley males of normal and streptozotocin-induced diabetic rats were raised for 6 weeds divided into 4 groups each according to protein sources and salt levels. The sources of protein were isolated soyprotein and casein. Salt levels tested were 0.1% (normal) and 0.01% (low). The results are summarized as fellows: kidney weight, blood glucose, hemoglobinAlc, GFR and urinary protein of diabetic groups were higher than those of normal groups. Isolated soyprotein lowered total lipids, triglycerides, and total cholesterol in serum and plasma angiotensin II concentration as well as alleviated kidney enlargement and GFR in diabetic rats. Salt restriction didn\\`t affect serum lipid level but decreased GFR and increased angiotensin If concentration. In conclusion, isolated soyprotein decreased serum lipids, plasma angiotensin II concentration, sidney enlargement and GFR, while salt restriction increased plasma angiotensin II concentration. The results suggest that isolated soyprotein and salt restriction seem to cause different effects on plasma angiotensin II concentration and that isolated soyprotein might be of value in the prevention of diabetic artherosclerosis and diabetic hypertension.

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General Pharmacology of Bamboo Salt (죽염의 일반약리작용)

  • 유태무;김순선;노용남;이숙영;김옥희;류항묵;양지선
    • Biomolecules & Therapeutics
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    • v.8 no.1
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    • pp.93-98
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    • 2000
  • This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

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Processing Conditions of Low-Salt Fermented Squid and Its Flavor Components 2. Effects of Temperature, Salinity and pH on the Growth of Bacteria from Isolated Low Salt Fermented Squid (저염 오징어젓갈 제조 방법 및 향미 성분 2. 온도, 염도 및 pH가 저염 오징어젓갈 숙성 세균의 발육에 미치는 영향)

  • 김영만;이원재;정윤미;허성호;최성희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.4
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    • pp.631-635
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    • 1995
  • In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.

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Antibacterial Effects of Salt with Natural Antimicrobial Substances against Foodborne Pathogens (천연 항균물질이 첨가된 소금의 식중독 세균에 대한 항균효과)

  • Hyun, Jeong-Eun;Park, Se-Eun;Lee, Seo-Hyeon;Lee, Yeon-Jin;Jang, Min-Kyung;Moon, Sung-Kwon;Lee, Sun-Young
    • Journal of the FoodService Safety
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    • v.1 no.1
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    • pp.27-35
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    • 2020
  • Salt is a common seasoning agent used in various processed foods, especially in kimchi and salted seafood (jeotgal). This study was conducted to investigate the efficacy of salt with antimicrobial substances (acetic acid, garlic extract, carvacrol, nisin, thymol, and their combination (acetic acid+nisin+thymol)) on improvement of antibacterial effects of salt against foodborne pathogens. Salt (10%) was prepared using six different types of 0.2% natural antimicrobial substances. The antibacterial effect of salt combined with natural antimicrobial substances was evaluated against foodborne pathogens using the broth micro-dilution method and growth curve plotted using absorbance measurements. For the five foodborne pathogens, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of salt without antimicrobial substances as control were in the range of 24~>50,000 ㎍/mL and >50,000 ㎍/mL, respectively. Salt with nisin, thymol, or garlic extract showed strong inhibitory effects and their MIC against L. monocytogenes were 49, 12,500, and 24 ㎍/mL, respectively. In particular, salt with nisin showed inhibitory activities against Gram-positive bacteria. However, all the antimicrobial substances were less effective against Gram-negative bacteria such as E. coli O157:H7 and S. Typhimurium than Gram-positive bacteria. These results could be used for the development of salt with natural antimicrobial substances especially targeted against L. monocytogenes. This would enable the lowering of saline concentration while improving the storability of food.

The Effects of Salt Treatment on Thermal Coagulation of Diluted Eggs in Cookery (난액의 열응고조리에 미치는 식염의 영향)

  • 박영선
    • Journal of the Korean Home Economics Association
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    • v.17 no.4
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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.

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