• Food Science of Animal Resources
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• v.33 no.4
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• pp.549-554
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• 2013

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate and potassium sorbate were analyzed by HPLC-DAD. Potassium sorbate levels (69.39 mg/kg) of Kashar cheese samples were determined to be lower than the maximum permitted concentration of Turkish Food Codex. Although the utilization of sodium benzoate is prohibited by the Codex, the average level of sodium benzoate of cheese samples was detected to be 68.63 mg/kg. Sodium benzoate can be naturally occurred in fresh cheese at concentrations of up to 50 mg/kg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.493-501
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• 1995

To investigate an effect of dietary sodium and potassium on blood pressure, 418 adolescents living in Kangwha area were studied. Two measurements were taken on each blood pressure(diastolic, systolic) and the average of the two readings was used in the analysis. Sodium and potassium intake were estimated by the determination of those electrolytes in 24hr urine. Not only dietary factors but also physical growth factors such as weight, height, arm-circumference and skinfold-thickness were induced in the stepwise multiple regression analysis to indentify the relative importance between the factors. The variation of blood pressure both in systolic and diastolic in both sexes was inconsistent with the levels of sodium and potassium intake. The results of multiple regression analysis showed that the physical growth were more influential than nutrient factor. It suggested that hypertension risk factors observed form the adults, may not be identical with that of the growing aged population. After control of the physical growth, there was no significant variation observed by the level of sodium and potassium intake on blood pressure. In summary, the results indicate that growth has been more influential than dietary factor on blood pressure for growing aged population.

• Journal of Pharmaceutical Investigation
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• v.17 no.4
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• pp.189-195
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• 1987

The effects of cimetidine or ranitidine pretreatment on the intestinal absorption, plasma and urine level of caffeine, gastric acidity of mouse, and sleeping time by hexobarbital sodium were investigated pharmacokinetically. Cimetidine and ranitidine pretreatments were found to increase both the rate and extent of absorption of caffeine in rats. Cimetidine pretreatment increased blood level of caffeine and decreased urine level, while ranitidine pretreatment had no effect on urine level of caffeine. Ranitidine pretreatment inhibited gastric secretion due to caffeine more than cimetidine pretreatment. Cimetidine pretreatment increased the action of caffeine and showed shorter sleeping time by hexobarbital sodium, comparing with ranitidine pretreatment.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.215-218
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• 2001

To examine the expression of foreign protein in Polygonum tinctorium cells, plasmid pCAMBIA1302 encoding Green Fluorescent Protein(GFP) was used to transform the cells and the expression was confirmed using Western blot analysis. When the effect of sodium buryrate on the formation of GFP was examined, cell growth was retarded at the addition of 10 mM and was stalled at more than 15 mM. The amount of GFP production was increased by 15% when 5 mM of sodium butyrate was added at three-days after inoculation as compared to at 0-day. Moreover, when sodium butyrate was added at three-days after inoculation, the amount of GFP was increased by 50% at the addition of 5 mM of sodium butyrate as compared to 10 mM.

• Korean Journal of Microbiology
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• v.47 no.3
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• pp.231-240
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• 2011

The objective of this study was to evaluate the acid and bile tolerance, bile salt hydrolase (BSH) activity, and cholesterol assimilation ability of lactic acid bacteria isolated from mustard leaf kimchi. MLK11, MLK22, MLK27, MLK41, and MLK67 were relatively acid- and bile-tolerant strains, with more than $10^5$ CFU/ml after incubation in simulated gastric juice and intestinal fluid, while MLK53 was the most sensitive strain to acid and bile. Strains MLK22 and MLK67 deconjugated the highest level of sodium glycocholate with more than 3.5 mM of cholic acid released, while deconjugation was lowest by strains MLK13 and MLK41 which released only 1.35 mM and 1.16 mM, respectively. Specially, strains MLK22 and MLK67 showed higher deconjugation of sodium glycocholate compared to sodium taurocholate and conjugated bile mixture. Although strains MLK22 and MLK67 exhibited maximal BSH activity at the stationary phase, MLK22 had somewhat higher total BSH activity compared to MLK67 towards both sodium glycocholate and sodium taurocholate. Meanwhile, cholesterol removal varied among tested strains (p<0.05) and ranged from 5.22 to 39.16 ${\mu}g$/ml. Especially, MLK67 strain assimilated the highest level of cholesterol in media supplemented with 0.3% oxgall, cholic acid, and taurocholic acid (p<0.05). According to physiological and biological characteristics, pattern of carbohydrate fermentation, and 16S rDNA sequence, strain MLK67 that may be considered as probiotic strain due to acid and bile tolerance and cholesterol-lowering effects was identified as Pediococcus pentosaceus MLK67.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.32-39
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• 1997

This study was desiged to investigate the effects of calcium supplementation on the metabolism of sodium and potassium and blood pressure in seven healthy college women, aged from 19 to 21 years old. For this purpose, metabolic studies were conducted for two weeks. During the first week, the subjects ate experimental diet of which nutrients composition was similar to their usual intake. And during the consecutive second week, they ate the same experimental diet supplemented with 500mg or calcium daily. The results were summarized as follows : 1) Urinary excretion of sodium was significantly increased(p<0.05), but fecal excretion and retention of it was not affected by supplementary intake of calcium. 2) Potassium balance was not changed after additional intake of calcium. 3) Serum sodium and potassium level decreased significantly(p<0.05), but aldosterone and renin levels in serum were not changed by additional intake of calcium. 4) Systolic blood pressure(SBP) was not affected, but diastolic blood pressure (DBP) was significantly decreased (p<0.05) by supplementation of calcium. The above results showed that daily supplementary intake of calcium can be effective to decrease diastolic blood pressure through inducing the change of sodium metabolism in young women eating usual Korean diets.

• The Korean Journal of Physiology
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• v.10 no.2
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• pp.23-28
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• 1976

Author have already reported that urinary aldosterone excretion of the Korean who usually eat high sodium diet is significantly lower comparing with the American, although the plasma aldosterone concentration is identical in the former with that of the latter. Measurement of urinary aldosterone excretion and Plasma concentration only is insufficient to establish the pressence and/or mode of evolution of the Korean. In this experiments, aldosterone secretion rate(ASR) was measured in normotensive Korean during high and low dietary sodium intake with or without additional potassium supply. Results were as follows; 1) In normal Korean, dietary sodium restriction resulted in appreciable increase in ASR, and a sustained increase in urinary aldosterone excretion with an increase in plasma level. 2) Oral potassium loading easily stimulated the adrenal cortex of the Korean who already adapted to a high sodium diet when dietary sodium is still identical with not·mal American. 3) Quantitative relationships between aldosterone secretion rate, plasma concentration and urinary excretion of aldosterone were altered by potassium loading. 4) Urinary aldosterone excretion didn't reflect concurrent increase aldosterone secretion in subjects with Potassium intake. It was discussed that the changes of tile relationships and of adrenal hyper response on Potassium Beading in the Korean will be elucidated by measuring the metabolic clearance rate.

• The korean journal of orthodontics
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• v.24 no.1 s.44
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• pp.17-35
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• 1994

Vanadium is an essential trace element but has not been identified with a specific biogical role. To study the direct effects of vanadium on osteoblast, we incubated murin osteoblast-like (MC3T3-El) cells with various corcentration of vanadium oxide & sodium orthovanadate. This study was designed to investigate the effect of vanadium on DNA synthesis, alkaline phosphatase (ALP) activity, cAMP formation responsive to parathormone(PTH) and type I $\alpha$ 2 collagen ribonucleic acid (mRNA) level in murin osteoblast-like (MC3T3-El) cells. The cells were cultured in $\alpha-minimal$ essential medium$(\alpha-MEM)$ supplemented with $10\%$ fetal bovine serum (FBS) and then changed to $0.1\%$ FBS with various concenoation of vanadium oxide & sodium orthovanadate. Quiescent cultured MC3T3-El cells incubated for 24 hours with 2,5,10,15,20 ${\mu}M$ vanadium oxide incorporated $[^3H]Thymidine;$ every concentration showed increases in $[^3H]Thymidine$ incorporations dose dependant manner, the greatest response occurred at $20{\mu}M$. Quiescent cultured MC3T3-E1 cells incubated for 3days with 2,5,10,15,20 ${\mu}M$ vanadium oxide, for 2days with sodium orthovanadate and alkaline phosphatase was assayed with disodium phenyl phosphate as substrate. Vanadium oxide increased the alkaline phosphatase content in MC3T3-El cells at $2{\mu}M\;&\;6{\mu}M$ ; the greatest response occurred at $2{\mu}M$. But decreased at other content sodium orthovanadate increased alkaline phosphatase content in MC3T3-El cells at all concenoation ; the greatest response occurred at $4{\mu}M$. Quiescent cultured MC3T3-El cells incubated for 3days with $5,10{\mu}M$ vanadium oxide , with $5,8{\mu}M$ sodium orthovanadate and cAMP formation was measured by Radioimmunoassay(RIA). Vanadium oxide & sodium orthovanadate showed the tendency of inhibitory effects on cAMP responsiveness to PTH in MC3T3-El cells. Quiescent cultured MC3T3-El cells incubated for 24hours with $10,20{\mu}M$ vanadium oxide, with $5,10{\mu}M$ sodium orthovanadate and Type I $\alpha$ 2 collagen ribonucleic acid (mRNA) expression was studied by Nothern blot analysis. Northern blot analysis of vanadium oxide treated cells showed decreasing effects 0& sodium orthovanadate revealed increasing effects in type I $\alpha$ 2 collagen ribonucleic acid (mRNA) level.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.31-36
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• 2023

This study was conducted to evaluate the efficacy of sodium hypochlorite in eliminating Escherichia coli strains from leafy green and stem vegetables, which are frequently sold at community service centers. A cocktail of non-pathogenic E. coli and enterohaemorrhagic E. coli (E. coli O157:H7) was used to artificially contaminate the vegetables (initial numbers of bacteria 7-8 log CFU/g). The contaminated vegetables were soaked in sodium hypochlorite for 5 min and then washed three times with running water. After the treatment, number of viable bacterial cells on the vegetables was estimated. Sodium hypochlorite treatment reduced the E. coli population by 1-2 log CFU/g on leafy green and stem vegetables, a significant reduction from the initial number. Further, sodium hypochlorite showed better antimicrobial efficacy for leaves with a larger surface area, less roughness, and softness. There was no significant difference in the antimicrobial effect between 100 and 200 mg/kg of sodium hypochlorite. Therefore, it is not necessary to increase sodium hypochlorite concentration than the level suggested in the school meal hygiene management guidelines. However, sodium hypochlorite treatment is not sufficient to achieve a safe level of microorganisms on leafy green and stem vegetables since they generally have a high abundance of microorganisms on their surface. Thus, an alternative cooking method for fresh leafy green and stem vegetables in summer should be developed to ensure they are safe for consumption.