• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.306-313
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• 2017

Purple bamboo salt (PuBS) is commonly used as a medicinal food in Korea and has beneficial potentials such as antioxidant and anti-inflammatory effects. Rubus coreanus is called Bokbunja, which is used as a traditional medicine for treating asthma, impotence, and allergic diseases in Korea. The aim of present study was to investigate the immunostimulatory effect of PuBS composed with Rubus coreanus (PuBS-R). We performed comparative analysis between PuBS and PuBS-R in Raw264.7 cells, which is a mouse macrophage cell line, and peritoneal macrophages isolated primarily from the mouse peritoneal cavity. We evaluated cytotoxicity and the immune cytokine response in PuBS- and PuBS-R-treated cells. Both PuBS and PuBS-R did not have any cytotoxicity in Raw264.7 cells up to $500{\mu}g/mL$. Gene and protein levels of immune cytokines such as tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$), $interferon-{\gamma}$ ($IFN-{\gamma}$), interleukin (IL)-10, and IL-12 were significantly elevated by PuBS-R more than PuBS in Raw264.7 cells. Moreover, we evaluated the immunostimulatory effects of PuBS-R on mouse primary peritoneal macrophages. Protein levels of inducible nitric oxide synthase, $TNF-{\alpha}$, $IFN-{\gamma}$, IL-10, and IL-12 were significantly higher in PuBS-R-treated peritoneal macrophages than PuBS-treated peritoneal macrophages. These results suggest the potential immunostimulatory effect of PuBS-R for immunity against harmful infection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.355-359
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• 2014

The objective of this study was to determine the hyperglycemic effects of mineral-rich salt in type 2 diabetic Goto-Kakizaki (GK) rats and normal Wistar rats. Animals were divided into five groups, including a normal group, fed three different experimental salts [purified salt (PS), mineral-rich salt (WS1 and WS2), and bamboo salt (BS)] in the form of 1% salt solution for 12 weeks. Liver, kidney, and spleen weights were significantly increased in GK rats of salt groups as compared to Wistar normal group without salt. However, there was no difference among the salt groups. For serum lipids, total cholesterol level in the BS group and triglyceride level in the WS group were significantly reduced compared to those of the PS group. The concentration of blood glucose in the GK-PS group increased continuously during the experimental period, whereas that in the GK-WS group was significantly reduced at 12 weeks. In GK rats, glucose levels among the salt groups in OGTT by glucose were not significantly different compared to normal rats. Insulin and glucagon levels in blood were not significantly different among the groups, and no such association was observed for insulin. Pancreatic lslets of Langerhans in the PS group showed irregular formation compared to those of the normal, WS, and BS groups.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.6
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• pp.833-844
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• 2012

This study was conducted to obtain basic data which can be applied to process of canned boiled Kwamaegi. Commercial Kwamaegi was cut into $2{\times}3$ cm lengths, filled 90 g into can (301-3) and added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. And water layer was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of mixed salt solution, which is mixed with salt 0.5% and bamboo salt 0.7%. The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned boiled Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.753-760
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• 2011

This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, $Salicornia$ $herbacea$ salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in $kimchi$. The fermentative characteristics of these salts were determined during the fermentation at $10^{\circ}C$. $kimchi$ using a salt replacement and with $Salicornia$ $herbacea$ salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of $kimchi$ fermentation. For the preparation of $kimchi$ that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of $kimchi$ prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of $kimchi$ with CS-17(562.5 mg%) showed a lower level than that with table salt(879.0 mg%). The growth of Leuconostoc sp. was highest ($1.5{\times}10^8$ cfu/g) in $kimchi$ with CS-17 at 6 day-fermentation, but the highest level($2.3{\times}10^7$ cfu/g) in $kimchi$ with table salt was at 7dayfermentation. The cells of $Lactobacillus$ sp. in the $kimchi$ prepared with CS-17 and table salt increased to $3.0{\times}10^8$ cfu/g and $6.0{\times}10^7$ cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in $kimchi$ and mitigate over-maturation.

• Journal of the Korea Furniture Society
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• v.19 no.6
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• pp.452-459
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• 2008

The compressed injection yellow ocher soil is the process-technology by drying the product through sunshine, not by firing like pottery and ceramic ware. It is the technology of development being able to achieve the far infrared ray and humidity adjustment by adding recycling paper, Korean paper and bamboo salt, and it corresponds with the construction enforcement ordinance 2007 as an interior-finishing product which is fire-resistant. In case that the yellow ocher soil would be used as lighting device and interior-finishing material and decoration, it could contribute to an improvement of National Health by avoiding the sick house syndrome and adding humidity adjustment, and it has more efficient economic effect due to using recycle-available additives. Through such developments of the yellow ocher soil products the domestic market of lighting device and construction material can be advanced and the replacement effect of imported goods & also export effect can be expected accordingly.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.499-503
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• 2018

In this paper, cobalt embedded in nitrogen and sulfur co-doped carbon nanotubes (CoNSTs) were synthesized for oxygen reduction reaction (ORR) catalysts. The CoNSTs were prepared through a facile heat treatment method without any templates. Different amounts of the metal salt were employed to examine the physicochemical and electrochemical properties of the CoNSTs. The CoNSTs showed the bamboo-like tube morphology with the encased Co nanoparticles in the tubes. Through the x-ray photoelectron spectroscopy analysis, the catalysts exhibited different chemical states of the nitrogen and sulfur species. As a result, the CoNST performed high activity toward the ORR in an acidic condition with the onset potential of 0.863 V (vs. reversible hydrogen electrode). It was clearly demonstrated from the electrochemical characterizations that the quality of the nitrogen and sulfur species significantly influences the ORR activity rather than the total amount of the dopants.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.83-92
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• 2019

This study aims to examine at the garden characteristics of salt merchant in Yangzhou, China during the Ming and Qing Dynasties, I looked at the background of garden formation through the literature. In addition, analyzed the garden design method and components of salt merchants. The results were as follows; First, the Yangzhou area in the past has achieved cultural and economic development with the establishment of the ancient Grand Canal. Salt merchants accumulated wealth through trade, and created many gardens under the background of securing materials for create garden through trade, forming political forces through the cultivation of students, and inflow of foreign cultures. Second, salt merchants in Yangzhou asked garden experts to design and create the garden as a place for exchange and relaxation. Also, through the production of landscape changes using Gasan(假山) and a long corridor(長廊), clear classification of spaces using architectural elements, and the placement of buildings in scenic areas adjacent to the water, the gardens with practical and aesthetic functions were owned. Third, the gardens of Yangzhou Salt Merchants have a building-oriented commercial space on the front, and a garden-centered design characteristic on the back. The garden of the commercial zone was built in a simple form using pots, oddly shaped stone, bamboo and fence patterns in the remained space, focusing on the front of the building. The garden at the back formed a curved waterway connected to the canal is refracted across the garden. The garden also features piled stones(疊石), stone bridges and ship-shaped stone building(石舫). In addition, the design reflected the introduction of trees that take into account the climate and color contrast of Yangzhou province, pavement of various materials and patterns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1270-1278
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• 2015

In vitro anticancer effects of black soybean doenjang on HT-29 human colon cancer cells were studied. SD (soybean doenjang prepared with nine-time baked bamboo salt) and BD (black soybean doenjang prepared with nine-time baked bamboo salt) were compared with CD (commercial doenjang). There were no significant differences between experimental groups in terms of pH, amino-type nitrogen, and ammonia-type nitrogen levels of the doenjang samples. BD showed the highest antioxidative effect, followed by SD and CD in that order. BD also showed the highest total polyphenol concentration of all samples. CD, SD, and BD extracts showed no toxic effects on normal RAW 264.7 cells at a concentration ranging from 0.1 to 0.5 mg/mL. BD exhibited anticancer effect on HT-29 cells by MTT assay. Also, BD manipulated mRNA expressions in certain factors; it suppressed pro-inflammatory cytokines such as $TNF-{\alpha}$, IL-6, and COX-2, promoted cell-cycle-related genes of p21, and p53, suppressed expression of cyclin D1, and suppressed anti-apoptotic Bcl-2; such manipulation by BD was the strongest, followed by SD and CD in order. From the results above, BD exhibited the highest anticancer effects by inhibiting growth of HT-29 cells, probably by regulating pro-inflammatory cytokines, cell cycling related genes, etc. These results might be due to using black soybeans containing high levels of polyphenol, including anthocyanins.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.111-116
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• 2001

This study was carried out to evaluate the irritant potential of P-toothpaste in hamster cheek pouch. The test materials were applied once at the beginning of this study into right pouches of hamsters and maintained for 14 days. Animals were administered with P-toothpaste, Bamboo salt toothpaste, D.W. and control solution, respectively. In order to evaluate the irritant potential in mucosa of hamster cheek pouch, we observed clinical signs, morality, body weights and gross and histopathological findings for 14 days. In all groups, there were neither dead animals nor significant changes of body weights. In addition, there were no differences between D.W. and P-toothpaste treated group in gross and histopathological findings. Therefore, these results suggest that there was little irritant potential of P-toothpaste in hamster cheek pouch.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.235-255
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• 1996

Natural substances, exploited in our daily life, have been applied to drugs to treat diseases and developed to functional foods by appropriate preparations, and these foods give beneficial effects on physical activities. In this paper, the utilization of traditional functional foods was studied with refer ring to old ancient writings published in the front-end of Chosun dynasty. The utilized vegetables were march mallow, turnip, radish, Chinese cabbage, lettuce, spinach, cucumber winter buds, flesh of a cabbage, eggplant, taro, burdock, Parsley, watershield plant, crown daisy, bamboo shoots, garlic, scallion, onion, acorn, bark of a tree, white goosefoot leaf, leaf of bean, pine mushroom, bracken. yam, mugwort, tea, ginseng, peppermint, fruit of the Maximowiczia chinensis, smartweed and pepper. The utilized fruits were chestnut, Chinese date, pine nuts, walnut, gingko nut, citrus. crab apple, pear, peach, grape, pomegranate, plum, Chinese quince, fig and watermelon. The utilized cereal were rice, barley, bean, buckweat and Job's-tears. The utilized sweetenings and seasonings were honey, wheat-gluten, sugar, oil, salt, soy sauce and vinegar. Our ancestors had a balanced diet using the various foods, and especially had a fundamental concept of "Foods have the efficacy of a remedy".edy".uot;.