BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.
Cooking ; Daegu ; Meals* ; Salinity* ; Sodium*

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226+/-0.212%. The average salinity of all Kimchi samples was 0.401+/-0.260%. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153+/-0.085%, 0.691+/-0.213%, 0.157+/-0.102%, 0.209+/-0.127% and 0.080+/-0.076%, respectively. The average salt intake of one serving of Kimchi was 0.125+/-0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306+/-0.170 g, 1.382+/-0.426 g, 0.094+/-0.061 g, 0.146+/-0.089 g, and 0.159+/-0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p<0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimchi (p<0.01). Furthermore, the salinity in the liquid and solid stem portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p<0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).
Korea ; Mustard Plant ; Salinity ; Vegetables

Vibrio vulnificus, a gram-negative halophilic marine bacterium and opportunistic human pathogen, must withstand various environmental changes, especially simultaneous changes in temperature and salinity, from 25degrees C/2.5% to 37degrees C/0.9% (SCTS) upon entering the human body. In our previous study, SCTS stimulated vvpE expression even in the background of a mutation in luxS encoding LuxS enzyme for the biosynthesis of quorum-sensing (QS) signal molecule autoinducer-2 (AI-2), suggesting that the A1-2-mediated QS system is partially involved in the SCTS-mediated change of vvpE expression. In this study, we examined the effects of the QS master regulator SmcR on SCTS-mediated changes in vvpE expression and extracellular VvpE production. SCTS stimulated V. vulnificus growth, but with no increase in maximal growth levels. The SCTS-mediated prolongation of the stationary growth phase resulted in a significant increase in growth phase-dependent smcR and vvpE expressions. A mutation in smcR seriously repressed vvpE expression, but had no significant effect on V. vulnificus growth. However, the smcR mutation only partially attenuates SCTS-mediated changes in vvpE expression. These results indicate that SCTS stimulates the expressions of smcR and vvpE by stimulating V. vulnificus growth, and that SmcR is only partially involved in SCTS-mediated changes in vvpE expression.
Human Body ; Humans ; Salinity ; Vibrio ; Vibrio vulnificus

Vibrio vulnificus, a gram-negative halophilic marine bacterium and opportunistic pathogen, must withstand various environmental changes, especially the simultaneous change of temperature and salinity (SCTS) from 25degrees C/2.5% to 37degrees C/0.9% upon entering the human body. Previous studies have suggested that temperature and salinity may affect the production of metalloprotease VvpE via the LuxS-mediated autoinducer-2 quorum sensing system (AI-2-QSS). However, this hypothesis remains to be verified through coherent experiments. In this study, SCTS stimulated V. vulnificus growth with no increase in total growth levels. The SCTS-mediated prolongation of the stationary growth phase resulted in a significant increase in growth phase-dependent luxS and vvpE transcriptions; however, SCTS did not affect luxS or vvpE transcription levels during the exponential growth phase. SCTS also advanced extracellular VvpE production, which was consistent with vvpE transcription and V. vulnificus growth. SCTS-mediated modulation of vvpE expression was slightly attenuated but still observed in the background of a luxS mutation which seriously repressed vvpE expression. These results indicate that SCTS stimulates luxS and vvpE expression by stimulating V. vulnificus growth; however, the LuxS-mediated AI-2-QSS plays only a minor role, if any, in the SCTS-mediated modulation of vvpE expression.
Human Body ; Quorum Sensing ; Salinity ; Vibrio ; Vibrio vulnificus

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hard-boiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.
Food Services ; Lunch ; Meals ; Salinity ; Seasons ; Sodium ; Vegetables

OBJECTIVES: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction.METHODS: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu.RESULTS: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05).CONCLUSIONS: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.
Daegu ; Food Services ; Perilla ; Salinity ; Seafood ; Seasons ; Sodium ; Soybeans

We studied the resistance of Cenococcum geophilum and Suillus granulatus isolates to NaCl during growth under axenic culture conditions. C. geophilum isolates displayed variations in NaCl resistance; mycelial growth of most isolates was inhibited above 200mM. All isolates of S. granulatus were tolerant to high NaCl content.
Axenic Culture ; Salinity ; Salt-Tolerance ; Sodium ; Sodium Chloride

OBJECTIVES: The purpose of this study was to develop a Na-reduction education program and apply it for cooks who prepare meals in day-care centers. To development of the program was based on increasing the self-awareness of salinity, eating behaviors and enforcing skills of low-Na cooking. METHODS: The study was carried out from April to October in 2013, fifty five cooks participated in this program. The Na reduction program composed of 4 sessions of education which included a 90-minute lecture and self-reevaluation of personal saltsensitivity degree and three low Na recipe cooking classes. In order to measure the effectiveness of the program, the pretest and posttest of salinity of the soups provided by day care centers was conducted at registration and 5 month after the program with the same menu. RESULTS: After the conduct of the program, salimeter using rate was increased from 8.2% to 94.6% after the program and the other measuring instruments using rate was gradually increased. We observed that the score on eating behaviors increased 1.51 points from 38.80 to 40.31 after the intervention program (p < 0.001). Further, increased knowledge and skill provided by the intervention program resulted in improved Nareduction cooking capability. According to the results from analyzing the soup salinity, the salinity in watery soup was significant reduced from 0.556 to 0.449 0.107 and soybean-paste soup was significant reduced from 0.669 to 0.551 after the intervention program (p < 0.001). CONCLUSIONS: As the result of fact, the intervention programs that was based on self-reevaluation, to enforce practical skill and consciousness was effective to serve low sodium menu at day care centers.
Consciousness* ; Cooking ; Day Care, Medical ; Education ; Feeding Behavior ; Humans ; Meals ; Salinity ; Sodium

Among the exotoxins produced by V. vulnificus, hemolysin (HS) has been reported to be the most potent one. To investigate the factors up- or down-regulating HS production in the context of pathogenesis, we observed the effects of salinity or/and temperature shifting, glucose, and acidic pH on the production of HS by V. vulnificus C7184 strain in vitro. Significantly more HS was produced when V. vulnificus was cultured in 0.9% salinity and 37 degrees C than in 2.5% and 25 degrees C. When the culture condition reflecting natural habitat of V. vulnificus (2.5% salinity and 25degrees C) was changed into that reflecting human body (0.9% salinity and 37 degrees C), 2.5 fold or more HS was produced than in the V. vulnificus being cultured continuously in 0.9% NaCl at 37 degrees C. This result suggests that V. vulnificus somehow recognizes the shifting in salinity and temperature and stimulate HS production. Glucose addition in the culture medium resulted in a dose- dependent decrease in the HS production. Glucose itself and acidic pH resulting from its metabolism both appeared to inhibit the HS production. Glucose in itself had more dominant role in suppressing the HS production than the lowered pH accompanying the metabolism of glucose. This result suggests that HS production is down-regulated in the presence of glucose and under environmental acidic pH.
Ecosystem ; Exotoxins ; Glucose* ; Human Body ; Hydrogen-Ion Concentration ; Metabolism ; Salinity* ; Vibrio vulnificus* ; Vibrio* ; Virulence