• Title, Summary, Keyword: Ssamjang

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Dietary Life related to Sodium of Participants in Hypertension and Diabetes Preventive Education at the Public Health Center (인천지역 보건소 고혈압·당뇨병 예방교육 참가자의 소듐 관련 식생활 실태 조사)

  • Pak, Hee-Ok;Sohn, Chun-Young;Park, Jung-Hwa
    • The Korean Journal of Food And Nutrition
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    • v.28 no.2
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    • pp.219-227
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    • 2015
  • This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 102, female: 199) of age 50 years and above. The questionnaire for dietary life and salty taste assessment were performed on the subjects. Data were analyzed using SPSS package (ver. 18.0). According to the result of questionnaire for dietary behavior, 70% of the subjects were in the low salt intake group (p<0.001). In the result of questionnaire for dietary frequency, all ages groups were in the low salt intake group (p<0.01). The data of questionnaire for dietary behavior showed that the subjects of age above 75 years preferred salted seafood, soup, and kimchi (p<0.01). The data of questionnaire for dietary frequency showed that the subjects of age between 65 and 74, least chose fried kimchi, noodle, and soybean paste soup with clams (p<0.05), and the healthy adult groups chose kimchi stew, ssam and ssamjang (p<0.05). The score for dietary behavior in male subjects was higher than female subjects (p<0.01). In particular, the score for dietary frequency was the lowest in the subjects of age between 65 and 74 (p<0.01). The mean value of salty taste assessment in the subjects was 0.41% which is higher than the ideal value of 0.3% (p<0.01). Offering more nutrition education and continuous feedback of healthcare center may be needed to improve the health status of the adults.

Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium (장류와 고나트륨 한식 대표 음식의 나트륨 함량 및 염도 저감화 기준치 개발)

  • Jiang, Lin;Shin, Eun-Kyung;Seo, Jung-Sook;Lee, Yeon-Kyung
    • Journal of Nutrition and Health
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    • v.52 no.2
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    • pp.185-193
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    • 2019
  • Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

Cellular responses and proteomic analysis of hemolytic Bacillus cereus MH-2 exposed to epigallocatechin gallate (EGCG) (Epigallocatechin Gallate (EGCG)에 노출된 용혈성 Bacillus cereus MH-2의 세포 반응 및 프로테옴 분석)

  • Kim, Dong-Min;Park, Sang-Kook;Oh, Kye-Heon
    • Korean Journal of Microbiology
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    • v.52 no.3
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    • pp.260-268
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    • 2016
  • The aim of this work was to investigate the cellular responses and proteomic analysis of Bacillus cereus MH-2 exposed to EGCG. Strain MH-2 was isolated from commercial Ssamjang and has the hemolytic activity. Survival of the MH-2 strain with time in the presence of different concentrations of EGCG under sublethal conditions was monitored. The amount of alginate from MH-2 strain decreased depending on the increasing concentrations of EGCG and increased depending on the exposure time at any particular EGCG concentration. Analysis of SDS-PAGE and Western blot using anti-DnaK and anti-GroEL revealed that two stress shock proteins, 70 kDa DnaK and 60 kDa GroEL were found to decrease in proportion to the EGCG concentration in exponentially growing cultures. Scanning electron microscopic analysis demonstrated the presence of protrusions and fused rod forms on the cells treated with EGCG. 2-DE of soluble protein fractions from MH-2 cultures showed 20 protein spots changed by EGCG exposure. These proteins involved in enterotoxins (hemolysin BL lytic component L1 and hemolysin BL-binding protein), chaperons (DnaK and GroEL), cell defense (peptidase M4 family proteins), and various biosynthesis and energy metabolism were identified by peptide mass fingerprinting using MALDI-TOF. These results provide clues for understanding the mechanism of EGCG-induced stress and cytotoxicity on B. cereus MH-2.