• Food Science and Industry
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• v.51 no.4
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• pp.313-324
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• 2018

As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people's food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.

• Journal of Pharmaceutical Investigation
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• v.37 no.3
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• pp.173-177
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• 2007

The purpose of this study was to investigate the effect of salt formation on the percutaneous absorption of meloxicam through hairless mouse skin from a pressure sensitive adhesive (PSA) matrix. In addition, the influences of enhancers on the permeation of meloxicam or meloxicam-ethanolamine (MX-EA) salts across the hairless mouse skin were evaluated using a flow-through diffusion cell system. The salt formation of meloxicam resulted in lower permeation rate than the parent drug. $Span^{(R)}$ 80 provided the highest enhancing effect for meloxicam and meloxicam monoethanolamine salt. The maximum amount of the drug that can be loaded without retarding permeation rate was different depending on the compound. No relationship was found between the fluxes of meloxicam or MX-EA salts from saturated solutions and those from PSA matrices containing the same enhancer.

• Journal of Pharmaceutical Investigation
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• v.22 no.3
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• pp.1-15
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• 1992

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• Biomolecules & Therapeutics
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• v.7 no.3
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• pp.263-270
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• 1999

The in vitro permeation of thyrotropin-releasing hormone (TRH) through rabbit nasal, rectal and duodenal mucosae was studied in the absence and presence of an enzyme inhibitor and permeation enhancer. TRH in the donor and receptor solutions was assayed by HPLC. When thimerosal (TM, 0.5 mM) was added to the donor cell as an inhibitor, the permeation rate of TRH (200 $\mu\textrm{g}$/ml) increased linearly as a function of time. Fluxes of TRH through the nasal, rectal and duodenal mucosae were found to be 33.3$\pm$5.9, 11.8$\pm$1.9 and 9.6$\pm$0.7 $\mu\textrm{g}$/$\textrm{Cm}^2$/hr, respectively. The addition of sodium glycocholate, glycyrrhizic acid ammonium salt, sodium taurodihydrofusidate or L-$\alpha$-lysophosphatidylcholine to the donor solution containing TM did not result in the significant increase of permeation flux except for the duodenal mucosa, comparing with that in the presence of TM alone. Consequently, it was suggested that the nasal route was advantageous for systemic delivery of TRH, and the addition of TM and/or an enhancer was necessary to maximize the transmucosal permeation of TRH.

• Journal of Plant Biotechnology
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• v.6 no.4
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• pp.205-212
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• 2004

The objectives were to compare the salt tolerance levels in the parental rice cultivar, Dongjinbyeo, and induced mutagenesis derived its lines for plant height, MDA, ATPase, POD, and 2-dimensional protein electrophoresis pattern in NaCl-containing hydroponic nutrient solutions. Rice plants isolated from a population of rice (Oryza sativa L. cv. Dongjinbyeo) mutation lines, which were generated in combination with in vitro selection and gamma-ray, exhibited salt tolerance. Line No. 18 had the longest plant, whereas NaCl-sensitive line (No. 25) had the shortest plant. The parent, and the sensitive line showed severe damage from salt stress. Tolerant lines (No. 18, 50) had a lower malonaldehyde (MDA) content than the sensitive one (Dongjinbyeo, No. 25) during salt stress. Several proteins showed significant quantitative variation through 2DE; phosphoribulokinase, peroxidase, oxygen evolving enhancer 1 and the $H^+-ATPase$, which are known to be involved in salt tolerance. The effect of salt on peroxidase and $H^+-ATPase$ activity in the seedlings of two groups with contrasting genotypes of rice was studied. A greater activity was recorded in the tolerant lines as compared to the sensitive ones (P<0.05, Duncan's test). The results indicate that salt tolerant lines expressed more salt stress-inducible proteins associated with salt tolerance than the sensitive lines during salt stress.

• Preventive Nutrition and Food Science
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• v.4 no.2
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• pp.103-106
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• 1999

Fish sauce is a liquid form of salt-fermented fish and has played an important role in Korean dietary life. Fish sauce was manufactured by utilizing Alaska pollack scrap from Himedara(seasoned and dried Alaska pollack tail) processing . In addition, the effects of squid viscera as a fermentation enhancer were also evaluate.Ph of Alaska plllack scrap sauce with squid viscera was lower than that of control over the entire fermentation process. Squid viscera acceleraged the production of amino-nitrogen, VBN , TBA and free amino acids, and the degradation of IMP and Inosine. The addition of squid viscera and koji at 5% concentration, respectively , also accelerated the digestion of Alaska pollack scrap and was similar to the results of squid viscera at 10% concentration.

• Journal of Pharmaceutical Investigation
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• v.36 no.3
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• pp.169-174
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• 2006

The aim of this work was to prepare tenoxicam-ethanolamine salt with improved physicochemical properties for transdermal application. Tenoxicam-ethanolamine salt was prepared in methylene chloride and its physicochemical properties were investigated by DSC and FT-lR. The broad peak of tenoxicam around 3600-3200 $cm^-1$ was shifted to lower wavenumber and more broadened. The characteristic endothermic melting peak of tenoxicam appeared at $223^{\circ}C$. The melting peak of tenoxicam-ethanolamine salt was shifted to $159^{\circ}C$. In contrast to relatively small difference in the partition coefficients of tenoxicam and the tenoxicam-ethanolamine salt, large difference in aqueous solubility was observed. $Crovol^{\circledR}$ PK4O (PEG-12 palm kernel glycerides) provided the highest skin flux for both compounds. The order of the enhancing effect of the various vehicles tested was similar for tenoxicam and tenoxicam-ethanolamine salt, which indicated that their enhancing mechanism for tenoxicam and tenoxicam-ethanolamine salt is similar. Tenoxicam-ethanolamine salt had a higher skin flux than tenoxicam by 1.2- to 31.7-fold, depending on the vehicles used. It is suggested that the vehicles with medium HLB value, 1 double bond, and lower ethylene oxide chain length have a better ability to modify the permeability of the stratum corneum and to promote the effective penetration of tenoxicam and tenoxicam-ethanolamine salt.

• Journal of The Korean Society of Grassland and Forage Science
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• v.43 no.1
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• pp.42-49
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• 2023

The plant-specific NAC transcription factors control various biological processes, including plant development and stress responses. We have isolated an ANAC032 gene, one of the NAC transcription factor family, which was highly activated by multi-abiotic stresses, including high salt and drought in Arabidopsis. Here, we generated transgenic plants constitutively expressing ANAC032 and its knockout to identify the functional roles of ANAC032 in Arabidopsis under abiotic stress responses. The ANAC032-overexpressing plants showed enhanced tolerance to salinity and drought stresses. The anac032 knockout mutants were observed no significant changes under the high salt and drought conditions. We also monitored the expression of high salt and drought stress-responsive genes in the ANAC032 transgenic plants and anac032 mutant. The ANAC032 overexpression upregulated the expression of stress-responsive genes, RD29A and ERD10, under the stresses. Thus, our data identify that transcription factor ANAC032 plays as an enhancer for salinity and drought tolerance through the upregulation of stress-responsive genes and provides useful genetic traits for generating multi-abiotic stress-tolerant forage crops.