Výsledky vyhledávání

Akademický článek

Hair Growth Promoting Effects of Solubilized Sturgeon Oil and Its Correlation with the Gut Microbiome

Autor: Jihee Kim, Jinho An, Yong-kwang Lee, Gwangsu Ha, Hamin Ban, Hyunseok Kong, Heetae Lee, Youngcheon Song, Chong-kil Lee, Sang Bum Kim, Kyungjae Kim

Publikováno v: Pharmaceuticals, Vol 17, Iss 9, p 1112 (2024)

Androgenetic alopecia is a common disease that occurs in both men and women. Several approved medications have been used to treat this condition, but they are associated with certain side effects. Therefore, use of extracts derived from natural produ

Externí odkaz: https://doaj.org/article/4907133f0e634fd0a046ddbe9f1c38a2

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Inverse association of daily fermented soybean paste ('Jang') intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort

Autor: Su-Ji Jeong, Hee-Jong Yang, Hee Gun Yang, Myeong Seon Ryu, Gwangsu Ha, Do Yeon Jeong, Sunmin Park

Publikováno v: Frontiers in Nutrition, Vol 10 (2023)

IntroductionJang is a fermented soybean paste containing salt and is traditionally used as a substitute for salt to enhance the flavor of foods in Korea. It has been speculated that regular consumption of Jang may lower the risk of metabolic syndrome

Externí odkaz: https://doaj.org/article/9e7d1a3cb81f45679e3b9450986cf53e

Zobrazit plný text záznamu

Akademický článek

Isolation and Characterization of an Antifungal and Plant Growth-Promoting Microbe

Autor: Se Won Park, Hee-Jong Yang, Ji Won Seo, Ji Won Kim, Su-ji Jeong, Gwangsu Ha, Myeong Seon Ryu, Hee Gun Yang, Do-Youn Jeong, Hyang Burm Lee

Publikováno v: 한국균학회지, Vol 49, Iss 4, Pp 441-454 (2021)

Fungal diseases including anthracnose, stem rot, blight, wilting, and root rot of crops are caused by phytopathogens such as Colletotrichum species, Sclerotinia sclerotiorum, Phytophthora species, and Fusarium oxysporum and F. solani which threaten t

Externí odkaz: https://doaj.org/article/82587787ef0141acb19b43042002eb33

Zobrazit plný text záznamu

Akademický článek

Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice

Autor: Eun-Ji Lee, Olivet Chiamaka Edward, Eun-Bi Seo, Eun-Gyung Mun, Su-Ji Jeong, Gwangsu Ha, Anna Han, Youn-Soo Cha

Publikováno v: Microorganisms, Vol 11, Iss 4, p 911 (2023)

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as a

Externí odkaz: https://doaj.org/article/cef5705d4d924e269dbe5f1f78bc3b0e

Zobrazit plný text záznamu

Akademický článek

Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea

Autor: Gwangsu Ha, Hee-Jong Yang, Myeong-Seon Ryu, Su-Ji Jeong, Do-Youn Jeong, Sunmin Park

Publikováno v: Microorganisms, Vol 9, Iss 11, p 2238 (2021)

Traditionally made Kochujang (TMK) is a long-term fermented soybean and rice mixture with red pepper and salts. The ambient bacteria in rice straw and nutrient components of Kochujang influence the bacteria community. We aimed to investigate the bact

Externí odkaz: https://doaj.org/article/8ee40a304ead4156839d9e74c6a0ae50

Zobrazit plný text záznamu

Protective effect of traditional Korean fermented soybean foods (doenjang) on a dextran sulfate sodium-induced colitis mouse model

Autor: Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Gwangsu Ha, Do-Youn Jeong, Young Mi Park, Hak Yong Lee, Jun Sang Bae

Publikováno v: Food & Function. 13:8616-8626

Doenjang had phytochemicals as the potent anti-inflammatory. Doenjang may reduce inflammatory factors in DSS-induced colitis in mice. Doenjang protects against UC and may be possibly use in developing functional foods.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::79475bf6c90c8168b9a58b9010240f15
https://doi.org/10.1039/d2fo01347a

Zobrazit plný text záznamu

Biosorption of CR Dye in Aqueous Solution by Bacillus licheniformis SRCM 120569 Isolated from Korean Turbid Rice Wine (Makgeolli)

Autor: Jinwon Kim, Hee-Jong Yang, Gwangsu Ha, Su-Ji Jeong, Hee-Gun Yang, Ho-Jin Jeong, Se-Won Park, Do-Youn Jeong

Publikováno v: Food Engineering Progress. 25:95-101

The biosorption characteristics of SRCM 120569 biomass on anionic Congo red (CR) dye. SRCM 120569 strain isolated from Korean turbid rice wine (makgeolli) was identified by 16S rRNA sequence analysis as Bacillus licheniformis. Bacillus licheniformis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5eec89a08c80adc45b1530fa8163d597
https://doi.org/10.13050/foodengprog.2021.25.2.95

Zobrazit plný text záznamu

Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Korean Fermented Soy Paste)

Autor: Do-Youn Jeong, Hee-Jong Yang, Myeong-Seon Ryu, Shin Su Jin, Kim Jin Won, Sua Im, Ji Won Seo, Su-Ji Jeong, Gwangsu Ha

Publikováno v: Food Engineering Progress. 24:171-177

In this study, Bacillus sp. SRCM 112835 was isolated from soybean paste (Doenjang, Korean Fermented Soy Paste). Bacillus sp. SRCM 112835 showed biosorption of the Cu (II) in aqueous solution. The strain effectively absorbed 30.2% of the Cu (II) from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5d731dfd81c62e279781924a25d53326
https://doi.org/10.13050/foodengprog.2020.24.3.171

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání