• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.360-364
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• 1998

The sun-dried, refined, and processed salt (roasted and bamboo salt) manufactured in Chonbuk province were analyzed their chemical compositions and minerals including heavy metals for safety evaluation. Average content of each eomponent as the lowest and the highest were as follows-pH; 6.80 (refined) to 10.35 (bamboo), water content; 0.13% (bamboo) to 10.7% (sun-dried), sodium chloride; 96.6% (roasted) to 84.3% (sun-dried), 804; 0.59% (bamboo) to 3.0% (sun-dried), water insoluble matters; 0.001% (refined) to 1.98% (bamboo), acid inoluble matters; <0.001% (refined) to 0.21% (bamboo), calcium; 0.038% (refined) to 0.213% (sun-dried), magnesium; 0.111% (refmed) to 1.078% (sun-dried), lead; 0.45 ppm (refmed) to 1.15 ppm (bamboo). Cadminium, arsenic and mercury were not detected in all salt. As the analytical results, all salts were differtent in their chemical compositions and safe in view of heavy metals.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1301-1304
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• 2012

Mineral contents of various salts were determined by the ICP-OES method. Bamboo salt (baked 9 times) contained more potassium, calcium, magnesium, and manganese, compared to purified and solar salts. Bamboo salt had a pH of 11.04, higher than those of purified (6.29) and solar (9.13) salts. Contents of [$OH^-$] were measured by using the FT-IR spectra. Bamboo salt exhibited higher reduction potential and contained more OH groups than purified and solar salts. The reduction peak of bamboo salt was observed to be about three times broader than that of solar salt in terms of redox potential amperometry. At a salt concentration of 25%, bamboo salt showed higher radical scavenging activities (81.4%) than solar (5.0%) and purified (2.0%) salts, as evaluated by DPPH assay. Bamboo salt revealed alkaline property, more OH groups and antioxidative activity.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.252-257
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• 1998

Bamboo salt has been used as a traditional remedy for gastric ulcer and gastro-intestinal disorders. It is produced by baking the salt packed in bamboo cylinder nine times under the fire of pine tree. Three of commercially available bamboo salt products (bamboo salt A, B, and C) were characterized by qualitative and quantitative analyses using inductively coupled plasma (ICP) spectrometer, ion chromatograph (IC), X-ray diffractometer (XRD), and electron microscope (EM). Compared with crude salt, the contents of iron, silicon, potassium, and phosphate in the bamboo salt products were higher whereas the sulfate content was lower. Water-insoluble fraction of bamboo salts contained the following compounds; MgO, $SiO_2,\;Mg_2Si0_4,\;and\;CaMgSi0_4$. The study on the microscopic structures of the bamboo salts were shown to have smooth surface and fused shape compared with crude salt. Among the three bamboo salt products, product A was used to test a possible inhibitory effect on gastric acid secretion. Each test material (bamboo salt A, crude salt, and reagent-grade NaCl) was given orally to Sprague-Dawley rats at doses of 0.2, 1.0, and 2.0 g/kg for 28 days before pyrolus ligation. Twenty four hours after the last administration of the test materials, volume, pH, total acidity, and pepsin activity of gastric juice were measured by the Shay-ligation method. No significant differences were observed in the secretion of gastric acid between treated groups (bamboo salt-, crude salt- and reagent-grade NaCI-treated groups) and control group (distilled water-treated group). This result demonstrated that bamboo salt did not exert anti-ulcer activities in experimental animals used in the present study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• Korean Journal of Poultry Science
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• v.44 no.3
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• pp.173-179
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• 2017

This study investigated the effect of bamboo salt (BS) on body gain, feed intake, meat composition, and blood characteristics of broiler chicks. BS was processed by roasting salt at $1,200{\sim}1,300^{\circ}C$ in a bamboo container, with the open end plugged with red clay. In total, 120 broiler chicks were assigned to four treatments. Each treatment was triplicated, with 10 chicks in each treatment group. The supplementation levels of the three BS-treated feeds were 0.1, 0.2, and 0.3%. Body weight gain slightly increased in broiler chicks fed diets supplemented with BS compared to that of the control during the overall test period. However, no significant differences were observed among treatments. Feed intake was also not significantly different among treatments. Feed efficiency was significantly (p<0.05) improved in broiler chicks fed diets supplemented with BS compared to that of the control. Body weight gain was more positively affected by the dietary BS supplement at the beginning of the experimental period than toward the end. Water intake was positively correlated with the dietary 0.3% BS level (p<0.05). Breast meat composition and cholesterol levels were also not affected by BS supplementation. The total protein, albumin, glutamic oxaloacetic transaminase (GOT), glutamic-pyruvic transaminase (GPT), and total cholesterol levels in the blood were not significantly different among treatments.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.671-679
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• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.257-260
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• 1999

죽염은 우리 민족이 오래 전부터 각종 염증 및 소화기 계통의 질병을 치료하기 위해 만들어 온 '민속 약'이다. 죽염의 기원은 우리나라의 오랜 민간요법의 전통에서 비롯된다. 본래 한국에는 소금을 볶아서 쓰거나, 대통 속에 넣고 한두 번 구워서 체했을 때나 소화가 잘 안될 때, 상처가 났을 때 지혈제나 소독제, 이를 닦는 재료 등으로 써 왔다. 이 민간요법은 지금도 한국의 경상남도 일부 지방에 남아 있는데, 이를 '구염' 또는 '약소금'이라 불렀다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1915-1923
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• 2013

The aim of this study is carried out to evaluate the fermentation characteristics and increased functionality when doenjang was prepared with bamboo salts. Grain type mejus were fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis, and Lactococcus lactis. These mejus were mixed with different kinds of salts-purified salt (PD), sea salt (SD), one-time baked bamboo salt ($1{\times}BD$), three-time baked bamboo salt ($3{\times}BD$), and nine-time baked bamboo salt ($9{\times}BD$)- when doenjangs were prepared. For doenjang fermentation period of 8 weeks at $37^{\circ}C$, the fermentation characteristics of all the groups were compared. The amino type nitrogen content and enzyme activities (protease and ${\alpha}$-amylase) in the samples were significantly increased. In DPPH radical scavenging activities and hydroxyl radical scavenging activities, $9{\times}BD$ (47% and 69%) showed the highest scavenging activities compared to PD (40% and 49%), SD (42% and 57%), $1{\times}BD$ (42% and 64%) and $3{\times}BD$ (45% and 65%) (P<0.05). The anticancer effects of doenjang in HT-29 cancer cells indicated all the groups, especially doenjang prepared with bamboo salts were higher than the others (P<0.05). Apoptosis related genes of Bax and Bcl-2, as well as inflammation related genes of iNOS and COX-2 were regulated by the treatment of doenjangs in HT-29 cancer cells. SD, $1{\times}BD$, $3{\times}BD$, and $9{\times}BD$ increased the expression level of Bax and decreased the expression level of Bcl-2, iNOS, and COX-2. These results suggest that sea salt and bamboo salt especially bamboo salt could improve fermentation characteristics and functionality of doenjang and play an important role in regulating apoptosis and inflammation related genes in cancer cells.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.219-228
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• 2009

This study was performed to evaluate a deodorant body wash with 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, which have an inhibitory effect on axillary malodor. In this studies, in vitro antibacterial study and the clinical study, which was designed by randomized assignment, double-blind and cross-over, were performed. In the antibacterial study, test sample, which was body wash having 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, have a potent antibacterial effect on Corynebacterium glutamicum, Corynebacterium xerosis, Corynebacterium jeikeium. In the clinical study, test sample has a potent and significant deodorizing effect on axillary malodor and an antibacterial efficacy. And its efficacy was maintained for 9 h at least. There was no side effect during the period of clinical study. Consequently, body wash, containing 1.0 wt% of triclosan and 0.4 wt% of bamboo salt, has the effectiveness and the safety about axillary malodor reduction.