• Journal of Nutrition and Health
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• v.50 no.2
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• pp.180-191
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• 2017

Purpose: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. Results: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3774-3780
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• 2014

This study examined green tea fermented by the addition of sun-dried salt to increase the extraction of Procyanidins and Gallic acid and Theaflavins. An experiment on the change in the amount of the extract according to the saturation degree of sun-dried salt was performed. The sample of fermented only green tea extracted only Gallic acid (0.004 mg/g). No Procyanidins and Theaflavins were extracted. When the green tea was fermented by sun-dried salt, large amounts of the three compounds were extracted: Procyanidins, 75%(0.244 mg/g) and 100%(0.949 mg/g); Gallic acid, 75%(0.386 mg/g) and 100%(0.691 mg/g), and Theaflavins, 75%(0.083 mg/g). According to the date of fermentation, the largest amount of Procyanidins, Gallic acid and Theaflavins extracted were on the 2nd day(0.295 mg/g) and 7th day(2,256 mg/g) and 4th day(0.168 mg/g), respectively.

• Journal of Microbiology
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• v.44 no.4
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• pp.369-374
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• 2006

To investigate the mechanism of salt tolerance of gram-positive moderately halophilic bacteria, two-dimensional gel electrophoresis (2-D PAGE) was employed to achieve high resolution maps of proteins of Halobacillus dabanensis $D-8^T$. Approximately 700 spots of proteins were identified from these 2-D PAGE maps. The majority of these proteins had molecular weights between 17.5 and 66 kDa, and most of them were distributed between the isoelectric points (pI) 4.0 and 5.9. Some protein spots were distributed in the more acidic region of the 2-D gel (pI <4.0). This pattern indicated that a number of proteins in the strain $D-8^T$ are acidic. To understand the adaptation mechanisms of moderately halophilic bacteria in response to sudden environmental changes, differential protein profiles of this strain were investigated by 2-D PAGE and $Imagemaster^{TM}$ 2D Platinum software after the cells were subjected to salt shock of 1 to 25% salinity for 5 and 50 min. Analysis showed 59 proteins with an altered level of expression as the result of the exposure to salt shock. Eighteen proteins had increased expression, S proteins were induced, and the expression of 33 proteins was down-regulated. Eight of the up-regulated proteins were identified using MALDI-TOF/MS and MASCOT, and were similar to proteins involved in signal transduction, proteins participating in energy metabolism pathways and proteins involved in stress.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.278-285
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• 2012

In an experiment in which fermentation was done by adding fungal species that have antibiosis but do not have cellulase, the extraction amount of EGC, EC, EGCG, and ECG increased in all samples that fermented by adding sun-dried salt compared to those that fermented only with green tea after fermenting green tea by mixing it with sun-dried salt. In the analysis conducted according to the days of fermentation, the high extraction amounts of EGC(epigallocatechin), ECG(epicatechin gallate), EC(epicatechin), and EGCG(epigallocatechin gallate) were detected on the second and third day. Furthermore, when fermentation was done by adding ferment bacillus, all types of catechin(EGC, EC, EGCG, ECG) extraction increased in Paenibacillus spp but in Bacillus amyloliquefaciens, EGC and EC decreased while EGCG and ECG increased; whereas in Bacillus pumilus and Bacillus subtilis all types of catechin(EGC, EC, EGCG, ECG) decreased. The results of the above experiment reveal that the largest amount of catechin was extracted from the result which conducted fermentation for three days together with sun-dried salt and Paenibacillus spp in the green tea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.634-640
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• 1994

This study was investigate to see the effects of preparation methods on the physicochemical and sensory characteristics of cucumber preserved with salt. The preparation methods were brining the cucumbers in 10 % NaCl solution (boiled, method A), 205 NaCl solution (boiled, method B) an d20 % NaCl solution (cool to $25^{\circ}C$ after boiling, method C). The cucumber preserved with boiled solution and high salt concentration showed slow fermentation rate. The rate of salt penetration during brining of cucumber preserved with salt increased. The green value of cucumber preserved with salt by method B was lower than by method A and C. The cutting force of cucumber preserved with walt measured by texture analyzer showed a rapid increasing rate during initial brining periods. As a result of the sensory evaluation for cucumber preserved with salt, there were significant differences in most of characteristics between the samples at 5% level. The cucumber preserved with salt in boiled 10% NaCl solution (method A) showed the highest scores in most of the characteristics.

• Journal of Ecology and Environment
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• v.35 no.2
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• pp.123-129
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• 2012

Salt marsh is an important transitional zone among terrestrial, riverine, and marine ecosystems and is a productive habitat that interacts extensively with adjacent landscape elements of estuarine and coastal ecosystems. Nowadays, in addition to various human activities, a variety of natural processes induce changes in salt marshes. This study aims to provide background information to restore disturbed salt marshes and to propose their ecological restoration using seed banks. The study area is a prepared area for the Gwangyang Container Port located in the southern Korea. This area was formed by accumulating mud soils dredged from the bottom of the forward sea. This land was created in a serial process of preparing the Gwangyang container port and the salt marsh was passively restored by seeds buried in mud soil dredged from seabed. As a result of stand ordination based on vegetation data collected from the land, stands were arranged according to tolerance to salinity in the order of $Suaeda$ $maritima$, $Salicornia$ $europaea$, and $Phragmites$ $communis$ communities on the Axis 1. Landscape structure of the projected area was analyzed as well. Edges of the projected area were divided from the marginal waterway by the dike. Four types of vegetation appeared on the dike: $Alnus$ $firma$ plantation, $Robinia$ $pseudoacacia$ plantation, $Lespedeza$ $cyrtobotrya$ plantation, and grassland. In the more internal areas, two types of vegetation sequences appeared: $Aster$ $tripolium$ community-$Suaeda$ $glauca$ community-$Salicornia$ $europaea$ community sequence and $Aster$ $tripolium$ community-$Suaeda$ $maritima$ community-$S.$ $europaea$ community sequence. Mixed community showed the highest species diversity (H' = 0.86) and $S.$ $europaea$ community showed the lowest (H' = 0.0). Evenness is the highest in Mixed community (J' = 2.26) and the lowest in $S.$ $maritime-S.$ $europaea$ community (J' = 0.0). Several plant communities were successfully established on the land created by mud soil dredged from the bottom of Gwangyang Bay. Moreover, community diversity in this area approached a similar level with those from other studies involving natural salt marshes. Therefore, restoration effect based on community diversity obtained in our study can be evaluated as a successful achievement. In this respect, although most salt marshes in Korea and other places worldwide have been destroyed or disturbed by excessive land use, feasibility of seed bank as a restoration tool is greatly expected.

• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.183-189
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• 1984

This study was carried out to investigate the salt tolerance to the seed germination of 4 forage crops and their critical salt concentration. 1. The rate of seed germinations of 4 forage crops at 0.4% NaCl solution was not significantly decreased compared with control plot but the germination percentages at 0.8% NaCl solution were significantly dropped. 2. The days for germination were gradually delayed by increasing salt concentrations. 3. The growth of seedling root and shoot was slightly depressed at 0.4% salt solution but significantly depressed at 0.8% solution. At 1.2% salt solution, the seedling growth was stopped immediatly after seed germination. 4. The NaCl content in the seedling was increased at the medium containing higher amount of NaCl, however increasing rate of NaCl level in the seedling showed significant differences among the forage crops tested in this experiment. 5. The critical salt concentration to the germination of the forage crops was 0.4% to 0.8%. The perennial ryegrass showed the highest salt tolerance in the seed germination, and the tall fescue and the creeping red fescue showed medium, and the orchardgrass showed the lowest tolerance.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.298-304
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• 2010

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.