Antihypertensive effect of Ganjang (traditional Korean soy sauce) on Sprague-Dawley Rats

BACKGROUND/OBJECTIVES: Although Korean fermented foods contain large amounts of salt, which is known to exacerbate health problems, these foods still have beneficial effects such as anti-hypertension, anti-cancer, and anti-colitis properties. We hypothesized that ganjang may have different effects on blood pressure compared to same concentrations of salt. MATERIALS/METHODS: Sprague-Dawley rats were divided into control (CT), NaCl (NC), and ganjang (GJ) groups and orally administered with 8% NaCl concentration for 9 weeks. The systolic blood pressure (SBP), serum chemistry, Na⁺ and K⁺ concentrations and renal gene expressions were measured. RESULTS: The SBP was significantly increased in the NC group compared to the GJ and CT groups. In addition, the Na+ concentration in urine was higher in the GJ and NC groups than the CT group, but the urine volume was increased in the GJ group compared to the other groups. The serum renin levels were decreased in the GJ group compared to the CT group, while the serum aldosterone level was decreased in the GJ group relative to the NC group. The mRNA expression of the renin, angiotensin II type I receptor, and mineralocorticoid receptor were significantly lower in the GJ group compared to other groups. Furthermore, GJ group showed the lowest levels of genes for Na⁺ transporter in kidney cortex such as Na⁺/K⁺ ATPaseα1 (NKAα1), Na⁺/H⁺ exchanger 3 (NHE3), Na⁺/HCO₃⁻ co-exchanger (NBC), and carbonic anhydrases II (CAII). CONCLUSIONS: The decreased SBP in the GJ could be due to decreased renin and aldosterone levels in serum and increased urinary volume and excretion of Na⁺ with its transporter gene alteration. Therefore, ganjang may have antihypertensive effect despite its high contents of salt.

Indirect Competitive Chemiluminescent Enzyme Immunoassay Method for Determination of Dimethyl Phthalate in Soy Sauce and Liquor / 分析化学

4-Amino dimethyl phthalate as the hapten was coupled to carrier protein and then used to immunize New Zealand rabbits. Polyclonal antibody which showed specific binding to dimethyl phthalate ( DMP) was thus obtained, and on the basis of this, an indirect competitive chemiluminescent enzyme-linked immunoassay ( icCLEIA ) was developed. The experimental parameters of icCLEIA were optimized as follows: the concentration of coating antigen was 50 μg/L, the primary antibody concentration was 92. 5 μg/L, the secondary antibody concentration was 1μg/mL, distilled water (pH 6. 0) was used as diluent solution and the competitive reaction time was 40 min. Under the optimal conditions, the icCLEIA exhibited a linear working range from 0. 74μg/L to 30. 32μg/L with the limit of detection of 0. 29μg/L. The cross-reactivity of thirteen structural analogues was lower than 5%. The recovery of DMP from spiked liquor and soy sauce samples ranged from 80 . 2% to 116 . 0% and the average RSD was less than 3 . 6%. The detection results of the spiked liquor and soy sauce samples were consistent with those by standard gas chromatography-mass spectrometry method. The developed icCLEIA method exhibited a practical potential for detecting DMP residue in food samples.

Detection of Common Transgenic Elements from Soy Sauce Samples by PCRs.

Aims: To establish PCR procedures for detecting common transgenic elements from soy sauce samples. Methodology: Soy sauce samples, Haitian, Jiajia, Taitaile and Lijinji, and common transgenic elements from them, the CaMV35S promoter, the NOS terminator, and the Cp4- EPSPS, were chosen to establish PCR procedures. Genomic DNAs from soy sauce samples were extracted by the improved CTAB method. Primers for amplifying transgenic elements were designed and transgenic elements were amplified with extracted genomic DNAs as the templates. Amplified products were detected and analyzed using 1% agarose gel electrophoresis. Results: The lectin gene from four samples, the NOS terminator from a sample and the Cp4 -EPSPS from two samples could be amplified by the established PCR procedure. The CaMV35S promoter sequence could be amplified from three soy sauce samples by the established nested PCR procedure. Conclusion: This study lays a good foundation for developing the reagent kit for detecting common transgenic elements from soy sauce samples.

A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.

Application of RAPD Molecular Marker in the Phylogenetic Analysis of Soy Sauce Strains / 微生物学通报

RAPD analysis of eight soy sauce strains isolated from commercial soy sauce koji was done with random primers,using Aspergillus oryzae AS3.951 and Aspergillus sojae AS3.495 as controls.Six appropriate primers(Primer1,Primer5,Primer6,Primer7,Primer8,Primer9)for RAPD-PCR were screened from nine random primers,and repetitive experiments demonstrated that their RAPD-PCR polymorphic patterns were stable.There were usually 4～8 bands in their RADP-PCR patterns,where the number of the main bands was 1～4 and the secondary bands were abundant.The phylogenetic tree of these strains was reconstructed according to their RAPD-PCR patterns,and it basically corresponded to traditional morphological taxology,demonstrating that the application of RAPD molecular marker in the phylogenetic analysis of soy sauce strains was feasible.

Isolation and Identification of Osmotolerant Yeast from "Swollen Can" Soy Sauce / 微生物学通报

Three osmotolerant yeasts were isolated from three batches of "swollen can" soy sauce produced by a Guangdong condiment plant. These strains grew faster in the media containing 50%～60% glucose or 15% NaCl than in common yeast media. The three yeasts were identified as Pichia etchellsii by using morphological characteristics, physiological and biochemical tests.

Influencing Factors of NaFeEDTA Fortified Soy Sauce Consumption Intention among Women in Guizhou / 中国心理卫生杂志

Objective: To identify variables that significantly predict the intention of NaFeEDTA fortified soy sauce (FeSS) consumption and to develop feasible intervention strategies.Methods: Stratified sampling and random sampling were adopted together.636 women from rural areas and 454 from urban areas completed eligible questionnaires.Theory of Planned Behavior (TPB) and Health Belief Model (HBM) were adopted to design the constructive questionnaire.Path analysis was used to construct the model of intentions to buy FeSS.Results: The model explained 35%(the rural model, RM)or 55%(the urban model, UM) of the variance of behavioral intention.FeSS knowledge directly and indirectly affected the intention to buy FeSS ( the total effect on the intention, 0.151 in RM, 0.368 in UM).And the behavioral intention was also impacted by women's health value and cognition on perceived susceptibility and perceived severity of iron deficiency anemia(IDA) through the behavior identity(0.176 in RM, 0.354 in UM) and attitudes towards behavior(0.161 in RM, 0.091 in UM).Cues, as an external factor, much affected the intention (0.372 in RM, 0.337 in UM).The external control belief was a rather weak factor affecting intention (0.086 in RM, 0.108 in UM).Conclusion: Integrated TPB and HBM could explain the behavioral intention of FeSS consumption among women in Guizhou.Nutrition education should emphasize behavioral attitudes and identity, and improve knowledge of FeSS and perception of IDA, which may help to remove worries about FeSS.

Detemination of 4-Methylimidazol in soy sauce by capillary gas chromatography / 中国法医学杂志

Objective A method for the determination of 4-methylimidazole in soy sauce by capillary gas chromatography was studies.Methods The method consisted of a methylene chloride to elution,followed by concentration of the eluate.N,N-Dimethylaniline(IS) was added in and GC analysis of the eluate,prior to GC analysis.The GC analysis was carried out by DB-FFAP capillary column and nitrogen phosphorus detector(NPD).Results The linear range was 4.9mg~1.5?102 mg/L and the limit of detection was 0.16 ug/L.The average recoveries were 97.25%and 99.44% by stand addition method in 0.0102mg and 0.0602mg 4-methylimidazole.Conclusion The method was simple,rapid and sensitive.A useful method for determining 4-methylimidazole in soy sauce was provided for forensic analysis.

Studies on Mutagenicities of Soy Sauce with Nitrite and Effects of Nitrite Concentrations on Mutagenicity of Soy Sauce / 第二军医大学学报

The mutagenicities of 40 kinds of soy sauce treated with 50 mmol/L nitrite, at pH 3.00, 1 h, 37℃ were detected on S. typhimurium TA 98 and TA 100. 38 kinds of soy sauce showed significant direct-acting mutagenicity toward 2 strains without S9 mix; and other 2 kinds presented indirect-acting mutagpnicity with S9 mix. The mutagenicities of retail soy sauce were markedly higher than that of the bottled, and 1 ml of samples of former induced more than 100 000 revertants of TA 100 without S9 mix. When No. 15 soy sauce was incubated with 1, 2, 3, 4, 5, 10 and 50 mmol/L nitrite, the equivalent of 1 ml of soy sauce induced 3384, 4452, 4823, 5400, 6792, 7536 and 10956 revertants, respectively, to TA 100 without S9 mix.