• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.149-155
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• 2017

The effects of Korean solar salt on an azoxymethane (AOM)/dextran sodium sulfate (DSS)-induced colon cancer C57BL/6 mouse model were studied. Korean solar salt samples (SS-S, solar salt from S salt field; SS-Yb, solar salt from Yb salt field), nine-time-baked bamboo salt (BS-9x, made from SS-Yb), purified salt (PS), and SS-G (solar salt from $Gu\acute{e}rande$, France) were orally administered at a concentration of 1% during AOM/DSS colon cancer induction, and compared for their protective effects during colon carcinogenesis in C57BL/6 mice. SS-S and SS-Yb suppressed colon length shortening and tumor counts in mouse colons. Histological evaluation by hematoxylin and eosin staining also revealed suppression of tumorigenesis by SS-S. Conversely, PS and SS-G did not show a similar suppressive efficacy as Korean solar salt. SS-S and SS-Yb promoted colon mRNA expression of an apoptosis-related factor and cell-cycle-related gene and suppressed pro-inflammatory factor. SS-Yb baked into BS-9x further promoted these anti-carcinogenic efficacies. Taken together, the results indicate that Korean solar salt, especially SS-S and SS-Yb, exhibited anti-cancer activity by modulating apoptosis- and inflammation-related gene expression during colon carcinogenesis in mice, and bamboo salt baked from SS-Yb showed enhanced anti-cancer functionality.

• 한국식품영양과학회지
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• 제45권1호
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• pp.137-142
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• 2016

본 연구에서는 국내산 천일염 두 종류와 정제염이 HepG2 인체 간암 세포에서의 세포 성장 억제 효과, apoptosis 관련 유전자 Bcl-2, Bax, p53 및 p21의 mRNA 발현과 단백질 발현을 확인하였다. 소금 시료들은 HepG2 인체 간암세포에 0.5% 및 1% 농도로 처리하였을 때 세포 성장을 억제시켰으며 T염전의 천일염(SS-T)과 Y염전의 천일염(SS-Y)은 정제염(PS)에 비해 암세포 성장을 유의적으로 억제하였다(P<0.05). 또한 HepG2 세포에 1% 농도로 소금 시료를 처리하였을 때 대조군에 비해 apoptosis를 억제하는 유전자들을 mRNA 및 단백질 수준에서 조절하여 Bcl-2는 낮게 나타났고, Bax, p53, p21은 높게 발현되었다. SS-T와 SS-Y는 PS에 비하여 Ca, Mg, S, K 함량이 많았으며, 천일염 중에서도 SS-T가 SS-Y보다 많이 함유되어 있었다. 전반적으로 무기질이 많이 함유된 천일염이 정제염보다 항암 효과가 높았으며 이는 소금의 Na 및 그 외 다른 무기질들이 항암 관련 유전자들을 조절한 것으로 보인다. 이상의 결과를 통해 국내산 천일염과 정제염은 HepG2 세포에서 apoptosis와 cell cycle 관련 유전자 조절을 통해 항암 효과를 나타냄을 확인하였으며 그중에서도 천일염의 효과가 더 높게 나타나 그 원인 물질 및 항암 기작에 대한 후속 연구가 필요하다.

• Nutrition Research and Practice
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• 제10권6호
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• pp.629-634
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• 2016

BACKGROUND/OBJECTIVE: The aim of this experiments was to show anti-obesity effects of Korean solar salt from different salt fields in diet-induced obese mice. MATERIALS/METHODS: Diet-induced obesity (DIO) was induced by a high-fat diet (HFD; 45% cal from fat) in C57BL/6J mice for eight weeks. The mice were fed with the designated diets (chow diet for Normal, HFD for Control, 0.47%-salt-mixed HFD for purified salt (PS), Guerande solar salt from France (SS-G), solar salt from Y salt field (SS-Y), solar salts from T salt field (SS-T) and S salt field (SS-S)) for another eight weeks. We checked body weight, food efficiency ratio (FER) and tissue weights (liver and epididymal adipose tissue (EAT)), and observed serum concentrations of triacylglycerol (TG), total cholesterol (TC), leptin and insulin. We also evaluated gene expressions of adipogenic / lipogenic mRNAs of $C/EBP{\alpha}$, $PPAR{\gamma}$ and FAS and beta-oxidation-related factors ($PPAR{\alpha}$ and CPT-1) in liver and EAT. The mineral composition of salt samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS: SS-T and SS-S significantly reduced body weight gain, FER, and weight of EAT compared to control and other samples (P < 0.05). SS-T and SS-S also significantly decreased serum levels of TG, TC, leptin and insulin (P < 0.05). SS-T and SS-S suppressed expressions of adipogenic / lipogenic mRNAs in liver and EAT, while promoting expression of beta-oxidation-related factors. The lowest sodium concentration was observed in SS-T ($30.30{\pm}0.59%$), and the lowest sodium-to-potassium (Na/K) ratio was found in SS-S (17.81). CONCLUSIONS: Our study shows that well-processed Korean solar salt may have anti-obesity effects in vivo, probably owing to its differences in mineral composition and other components, presumably resulting from the manufacturing processes. Further research is needed into the mechanism and to explore optimal manufacturing processes.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1533-1541
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• 2016

Samples of doenjang (a fermented soybean paste) were prepared with different types of salts; purified salt (PS), 3-year-aged solar salt (SS3), 1-year-aged solar salt (SS1), and bamboo salt (BS, 3^rd processing product). For starter doenjang samples, selected starters comprising two bacilli, one yeast, and one fungus were inoculated, whereas for non-starter doenjang samples, microorganisms present in rice straw were inoculated after enrichment. The doenjang samples were fermented for 13 weeks at 25℃. During the fermentation period, SS and BS doenjang samples showed higher bacilli counts as well as much lower yeast counts than PS doenjang. At 13 weeks, yeast counts of starter doenjang samples were 7.75, 5.69, 6.08, and 4.74 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. For non-starter doenjang samples, counts were 7.17, 5.05, 5.92, and 4.54 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. SS and BS promoted growth of bacilli but inhibited growth of yeasts compared with PS. Debaryomyces hansenii was the dominant yeast in PS doenjang, whereas Candida guilliermondii and Pichia sorbitophila were dominant in SS and BS doenjang. In the sensory evaluation, SS and BS doenjang scored better than PS doenjang. In conclusion, SS and BS seem better than PS for production of high-quality doenjang.

• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1744-1752
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• 2017

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at $15^{\circ}C$. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

• 한국미생물·생명공학회지
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• 제45권3호
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• pp.218-225
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• 2017

정제염(PS), 1년 숙성천일염(SS), 3회 죽염(BS)들을 사용하여 새우젓갈들을 제조하였다(소금농도 25%). 젓갈들은 22주간 $15^{\circ}C$에서 숙성하였다. 바실라이들과 해양세균들은 6주차 이후 검출되었고 고세균들은 천일염 젓갈에서만 처음 8주간 저농도로 관찰되었다. 죽염젓갈은 타 젓갈들 보다 pH는 높고 적정산도는 낮았다. 아미노태질소는 발효 중 증가했고 특히 2주와 6주 이후 증가정도가 컸으며 천일염젓갈이 발효초기부터 종료시 까지 타 젓갈들보다 함량이 높았다. 암모니아태 질소함량도 발효 중 증가했다. 천일염젓갈이 가장 높은 휘발성염기질소 함량을 나타내었다. 염도는 4주차 이후 일정하게 유지되었다. 시료의 단백질가수분해 측면에서 볼 때 천일염이 타 염들보다 우수하였다.

• 동의생리병리학회지
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• 제23권6호
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• pp.1431-1443
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• 2009

In order to investigate the therapeutic effect of SSC, NC/Nga animal model resembling the AD-like symptoms were used to measure the changes in cytokines and histology. SSC prescription group showed significant decrease in the atopic dermatitis clinical index by 40.2% compared to that of the control. The SSC prescription had significant effect on immune cells that are related to inducing AD symptoms. SSC prescription also increased the ratio of immune cells in DLN that were not directly involved in AD symptoms. SSC prescription group showed significant decrease in the level of cytokines within spleen cells and DLN. The prescription also decreased the level of immunoglobulin IgE levels in serum by 25.3%. The thickness of epidermis and dermis as well as the precipitation of erythrocytes were also observed. The results indicate the therapeutic effect of SSC in the treatment of atopic dermatitis through immune modulation. The study will provide a broader applications in the treatment of atopic dermatitis. Particularly, skin regeneration effect and supplemental use of topical application of SS in atopic dermatitis treatment had been reported previously, and further investigation on the dose dependent effect as well as skin irritation studies of SS should be followed.

• 한국식품영양과학회지
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• 제40권12호
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• pp.1776-1780
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• 2011

소금의 종류를 달리하여 생면을 제조하여 중량, 부피, 수분흡수율, 탁도, pH, 조직감, 관능평가를 실시하였다. 중량, 부피, 수분흡수율은 소금을 첨가(2%)한 것이 소금을 첨가하지 않은 조리면과 비교하여 감소하는 경향을 보였으며, 탁도는 죽염, 구운소금, 제간수 천일염이 각각 0.484, 0.489, 0.489로 정제염 조리면이 0.508로 나타난 것과 비교하여 감소하였다. 소금의 종류 별 소금물과 조리 전 생면, 조리국물의 pH를 측정한 결과는 소금물의 pH가 알칼리에 가까웠던 죽염, 구운소금, 천일염이 조리 전 생면과 조리국물의 pH에서도 높게 나타났다. 소금의 종류를 달리하여 생면을 제조하여 조리 후 rheometer에 의한 기계적 조직감을 측정한 결과 소금을 첨가한 경우는 그렇지 않은 경우보다 탄력성, 응집성, 씹힘성은 증가시켰으며, 소금 종류별 조직감에서는 특히, 죽염, 구운소금, 천일염이 탄력성과 응집성을 높이는 것으로 나타났다. 조리면의 관능검사결과는 외관, 향, 맛, 조직감, 전체적인 기호도를 평가하였으며, 죽염이 조리 후 면의 외관, 냄새, 조직감, 전체적인 기호도에서 가장 높은 평가를 받았다. 본 연구 결과, 생면의 제조 시 소금의 첨가는 생면의 품질 및 관능을 우수하게 하는 역할을 하며, 특히, 소금 종류에서는 죽염($1{\times}$)이 중량, 수분흡수율, 조직감, 관능평가에서 가장 우수하게 나타났다.

• Journal of Microbiology and Biotechnology
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• 제29권4호
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• pp.527-537
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• 2019

Three types of meongge (Halocynthia roretzi) jeotgal (MJ) were prepared with 3 different types of salts (12%, w/v): purified salt (PS), solar salt aged for 3 years (SS), and bamboo salt that had been recrystalized 3 times (BS). One set of MJ was fermented with starters, Bacillus subtilis JS2 and Tetragenococcus halophilus BS1-37 (each 6 log CFU/g), and another set without starters for 42 days at $10^{\circ}C$. The LAB count of the SSMJ (non-starter) was highest at day 28 (2.30 log CFU/g). The pH of the PSMJ and SSMJ was 5.72-5.77 at day 0, and 5.40-5.50 at day 42. BSMJ showed higher pH and lower titratable acidities than other samples. Amino-type nitrogen (ANN) increased continuously, and SSMJ showed higher values than other samples from day 14. Bacterial species of non-starter MJ were examined by culture independent method. Clone libraries of 16S rRNA genes were constructed in Escherichia coli from total DNA from non-starter MJ samples at day 0, 14, and 28. Thirty clones per each sample were randomly selected and DNA sequences were analyzed. Variovorax sp., uncultured bacterium, and Acidovorax sp. were the most dominant group at day 0, 14, and 28, respectively. Lactobacillus sakei and Streptococcus sp. were the next dominant group in SSMJ at day 28. A Streptococcus sp. was detected from PSMJ at day 28. Sensory evaluation for MJ samples at day 28 showed that SSMJ got higher overall acceptability scores. These results showed that solar salt can cause desirable changes in the microbial community of fermented foods, thereby positively affecting their overall quality.