Food Science and Biotechnology

, Volume 23, Issue 3, pp 895–902

Chemical properties and in vivo gastric protective effects of bamboo salt

Authors

  • Xin Zhao
    • Department of Food Science and NutritionPusan National University
    • Department of Biological and Chemical EngineeringChongqing University of Education
  • Jia-Le Song
    • Department of Food Science and NutritionPusan National University
  • Ok-Sang Jung
    • Department of ChemistryPusan National University
  • Yaung-Iee Lim
    • Department of Food and NutritionSungshin Women’s University
    • Department of Food Science and NutritionPusan National University
Research Article

DOI: 10.1007/s10068-014-0120-6

Cite this article as:
Zhao, X., Song, J., Jung, O. et al. Food Sci Biotechnol (2014) 23: 895. doi:10.1007/s10068-014-0120-6

Abstract

Bamboo salt chemical properties and in vivo gastric protective effects were evaluated. Scanning electron microscopy revealed the diameter of 9× bamboo salt was approximately 5 μm, the smallest of all samples. The Ca, Mg, Fe, Mn, P, S, and K levels of bamboo salts were higher than for common salts. X-ray diffraction and X-ray photoelectron spectroscopy analyses showed bamboo salts had a complex structure composed of NaCl, KCl, and MgCl2. Bamboo salt structure complexity increased with increased baking times. Purified, solar, and 1× bamboo salt inhibited gastric injury by 19.3%, 28.0%, and 77.8% in Sprague-Dawley (SD) rats, respectively. The 9× bamboo salt showed a high rate of gastric injury inhibition (98.7%). The effect of omeprazole was 99.3%. Bamboo salts reduced gastric secretion and increased gastric juice pH by increased mineral and phytochemical contents, and increased antioxidant activities. Bamboo salt can be used as a functional food to protect against gastric injury.

Keywords

bamboo saltmineralgastric injury

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014