• 동의생리병리학회지
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• 제16권1호
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• pp.154-159
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• 2002

There are several types of salts that can be classified into raw salt(Chunil salt), purified salts(NaCl reagent grade) and processed salts(Bamboo salt, Purple bamboo salt using in this study) in Korea. Salts has been utilized for the food as well as for the drug in the Oriental Medicine. Purple bamboo salt(PB-salt) was made by heating up to 1300℃ nine times after putting the raw salts in the bamboo. Since salt is generally known to cause the blood pressure to elevate, this study was conducted to investigate the effect of PB-salt on an adverse reaction of the blood pressure elevation. The experiment was performed with the 2 protocols ; 1. Effect of NaCl and PB-salt administration i.v. with the different the concentration(250, 500, 750, 1000mg/kg) on a mean artery blood pressure(MAP) change. 2. Effect of 500mg/kg NaCl and PB-salt administration p.o. for 6 days on the systolic blood pressure change. The results were as follows; The results were as follows; In a short minute change of blood pressure by direct method, PB-salt adminstration did not induced the hypertension unlike NaCl adminstration. In a date change of blood pressure by indirect method, systolic blood pressure was increased about 12-18% in the NaCl administration group, whereas within 6% in the PB-salt administration group from 2 days to 5 days. These results suggest that PB-salt might have some unidentified ingredient to be changed in the course of processing, making it superior to other salts.

• 대한한의학원전학회지
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• 제23권6호
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• pp.97-108
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• 2010

Salt is a vital inorganic substance to human body and is seasoning in food. It is an absolute alternating factor on fermented food. What's more, in the oriental medicine, it is widely used to raise the pharmacological effect as a component of a prescription when processing a medicine, and when taking the medicine. Though, Importance of salt is often unaware and it is not used in the right way. focusing on "東醫寶鑑 內景篇 Donguibogam-Naegyeong" I categorized the methods of salt's prescription, dose, processing, seasoning, etc. The contents were compared and studied as well. When salt is used as a medicine, It is used as a main medicine, complimentary(aid) medicine, Jjim-Jil(hot towel or bath etc), vomiting medicine and gargling water. when taking the salt water with other medicine, depending on the type of the medicine, boiled salt water, warm alcohol or salt water, mixing powder medicine with salt water etc The methods are diverse. The reason to process medicine with salt or salt water is to bring the pharmacological Qi(energy) down to increase remedial value. When processing a medicine, kneading dough with salt water and the case using food ingredient as medicine salt was used as seasoning. Kneaded mud with salt were used to cover medicine or on the outer surface. This proves that it prevents the dryness and helps the medicine cooked even. Like this, salt is vital and highly-valued medicine in the oriental medicine. learning the right method of using salt and if it were used properly It is considered that it would increase the Pharmacological effect.

• 한국식품과학회지
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• 제35권4호
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• pp.743-747
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• 2003

소금의 종류에 따른 유산균 생육저해 효과를 보면, 김치초기 생육균인 W. confusa가 3.0%의 저염소금, 제재염에서 5시간의 유도기 후 급격히 증식했으나 3.0%의 천일염, 죽염첨가시 유도기간이 12시간으로 늘어나 이 소금들에 의해 생육이 약간 저해됨을 알 수 있었다. 중기 생육균인 Lactobacillus delbruekii ss lactis나 Lactobacillus pentosus와 말기 생육균인 L. hamsteri는 3.0%의 사용된 소금 모두에서 12시간의 유도기 후 증식이 확인되었다. 소금 농도를 달리하여 배지에 첨가했을 때 저염소금인 농도를 3.0%, 5.0%로 증가시킨 경우 W. confusa를 제외한 다른 균들의 유도기는 12시간으로 늘어났고 이 효과는 5.0%에서 더 컸다. 천일염, 죽염, 재제염도 같은 경향으로 농도가 커질수록 생육저해 효과가 뚜렷했으며 김치 초기 생육균 W. confusa보다는 후기생육균인 L. hamsteri가 소금에 의한 생육저해효과가 커서 5.0% 천일염, 죽염, 재제염에서는 24시간까지 증식이 억제된 것을 볼 수 있었다.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1010-1015
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• 2008

The effects of heat treatment on the physicochemical properties and mineral composition of sun-dried salt were investigated. The salts parched at high temperature were appeared the higher alkalinity and the lower oxidation-reduction potential (ORP) than the samples without heat treatment. The commercial salts (bamboo salt and yellow loess salt) and the sun-dried salt parched at high temperature had relatively higher sodium ion content (418-450 ppm) compared to that (418.0 ppm) of refined salt. The increase of calcium ion occurred in the salts parched at high temperature compared to the sun-dried salt without heat treatment, but the magnesium ion was vice versa. The commercial salt, yellow loess salt had highest turbidity (0.973) whereas sun-dried salt showed lowest level (0.097) among the tested samples. Turbidity of heat treatment samples decreased as solubility increased. The maximum concentration of dialyzed salt was reached after 4 hr regardless of various processed salts, but those had no difference significantly among the tested samples. The X-ray diffraction patterns of the parched sun-dried salts showed different peak intensity with common salts, and they were similar to the patterns of oxide salts, especially MgO. The maximum value (2.56%) of MgO appeared in the sun-dried salt parched at $1,400^{\circ}C$.

• Toxicological Research
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• 제17권4호
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• pp.273-277
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• 2001

Though the bamboo salt, called as "JUKYUM" has been widely used in Korea as panacea, it's toxicity were not screened completely. To investigate the toxicity of bamboo salt, we compared with the toxicity of crude salt and reagent-grade NaCl by performing single dose oral toxicity test in SD rats. Crude salt, natural sun-dried salt (crude salt) production, was purchased from the western seashore of Korean peninsular, and reagent-grade NaCl was purchased from Sigma company. Results of the single dose oral toxicity tests on bamboo salt, crude salt and reagent-grade NaCl to SD rats are as follows, $LD_{50}$ of bamboo salt was 4174mg/kg (male) and 4074mg/kg (female), that of crude salt was 4871mg/kg (male) and 4898mg/kg (female) and that of reagent-grade NaCl was 4247mg/kg (male) and 4025mg/kg (female), respectively. There were little differences in clinical signs and gross legions among groups. Finding of gross autopsy and necropsy of bamboo salt treated group were similar to other groups.er groups.

• 동아시아식생활학회지
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• 제9권2호
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• pp.230-244
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• 1999

1) Table salt (=NaCl=common salt=salt) is scientifically characterized, and the significant role in dietary and daily life has generally been discussed from the standpoint of human ecology. 2) In dietary life, salt fundamentally gives a deliciousness to dishes and nutro-physiologically functions to keep homeostasis in the body. Meanwhile, the excessive intake of salt often causes the high blood pressure and induces several fatal diseases. 3) In daily life, salt derivatives(Na-, Cl-compound) are quite useful widely over food, clothing and housing. Meanwhile, some of them especially organochlorine compounds often pollute the environment and damage the humans and or ecology as so-called environmental hormone resulting in dioxins. 4) For the ambivalence of salt in health and environment, humans, but not salt, are wholly responsible. The fact would go not only to salt but also generally to resources on the earth. 5) Humans should adequately be moderate in utilizations and consumptions of salt and or resources. Everything must be kept with in bounds. This conception would surely bring the stable maintenance and the sound development to the system of human ecology as well as global ecology.

• 한국자원식물학회지
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• 제11권1호
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• pp.93-100
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• 1998

This study was to investigate the dry weight, the amount of Na+ and K+ water potential and leaf photosynthesis rate in plants for determining the salt tolerance mechanism in rice cultivars on soil and solution culture with NaCl. The results obtained in this study are summarized as follows ; In general, rice cultivars, cv. Tetep and Jinbu, having high salt tolerance in ID(identified on dry matter production level) showed the higher salt tolerance in RGR (relative growth rate), compared with rice cultivars(cv. Nonglim 41ho, Dunraebyeo and Sobackbyeo) having low salt tolerance. The contents of Na in rice differed depending on culivars and plant parts. Tetep contained 2.9times higher amounts of Na+ than leaf blade and root part. High salt tolerance cultivar Obongbyeo showed a larger decrease in osmotic potential than low salt tolerance cultivar Dunraebyeo suggesting that osmotic adjustment was developed under salt stress conditions in a salt tolerant cultivar . In order to know the IY(identified on grain yeild level using rice cultivars having different salt tolerance the capacity of photosyntheiss was investigated. The capapcity of photosynthesis in cv. Tetep and Obongbyeo having high salt tolerance was much higher that in cv.Dunraebyeo and Nonglim 41 having low salt tolerance.

• 한국미생물·생명공학회지
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• 제46권1호
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• pp.1-8
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• 2018

Gul (oyster) jeotgals (GJs) were prepared using different types of salt (23%, w/v): purified salt, solar salt aged for 3 years, and bamboo salt crystalized 3 times. One set of GJs was fermented with Bacillus subtilis JS2 ($10^6CFU/g$), while the other GJ set was fermented without starter. During fermentation for 24 weeks at $15^{\circ}C$, the starter GJs showed 10-fold higher bacilli counts than the no-starter GJs, where the maximum bacilli count was $8{\times}10^3CFU/g$. All 28 bacilli strains isolated from the 6-week GJs were identified as B. subtilis by using a RAPD-PCR, indicating that some of the B. subtilis JS2 cells remained viable. Lactic acid bacteria (LAB) and yeasts were present at low levels, $10^1-10^2CFU/g$. LAB with protease activities isolated from 10-week samples were identified as Enterococcus species. The isolates obtained at 16 weeks were all Staphylococcus species. The GJs with bamboo salt showed higher pH and lower titratable acidity (TA) values than the other GJs due to the strong alkalinity of bamboo salt. The amino-type nitrogen in the GJs increased slowly during the fermentation. At 24 weeks, the GJs with purified salt showed the highest amino-type nitrogen (412-430 mg%), followed by the GJs with solar salt (397-406 mg%) and GJs with bamboo salt (264-276 mg%). Meanwhile, the GJs with bamboo salt showed the highest ammonia-type N (63.67 mg%), followed by the GJs with purified salt (49 mg%) and solar salt (48 mg%).

• 대한치과의사협회지
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• 제50권9호
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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.

• Journal of Nutrition and Health
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• 제27권2호
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• pp.181-191
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• 1994

This study was designed to evaluate anthropometric measurement, blood pressure, salt threshold and salt preference of children living at orphan home in Seoul and Kangnung. Anthropometric data of the subjects were slightly lower than the Korean standards, and those of children in Seoul were slightly higher than those of children in Kangnung. There were no differences in salt threshold and salt preference between Seoul and Kangnung. Blood pressure had positive correlation that partialled out of age with various anthropometric measurements(body weight, mid-arm circumference, girth of chest, BMI and body surface area), but did not correlated to salt threshold and salt preference.