Ha Gwangsu相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice

酱油（一种传统发酵酱油）对小鼠结肠炎相关结直肠癌的保护作用

影响因子:5.1

doi:10.3390/foods14040632

Lim, Hyeon-Ji; Park, In-Sun; Kim, Min Ju; Seo, Ji Won; Ha, Gwangsu; Yang, Hee-Jong; Jeong, Do-Youn; Kim, Seon-Young; Jung, Chan-Hun

发表日期：2025

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Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways

韩国传统发酵大豆酱通过调节细胞凋亡、炎症和肠道菌群通路来减弱结肠炎相关结直肠癌的发展

影响因子:5.1

doi:10.3390/foods14203565

Lim, Hyeon-Ji; Park, In-Sun; Kim, Min Ju; Seo, Ji Won; Ha, Gwangsu; Yang, Hee-Jong; Jeong, Do-Youn; Kim, Seon-Young; Jung, Chan-Hun

细胞生物学

发表日期：2025

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Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

韩国酱油（酱油）对诱导性结肠炎小鼠的抗炎作用

期刊:Journal of Microbiology and Biotechnology

影响因子:3.1

doi:10.4014/jmb.2404.04020

Lim, Hyeon-Ji; Park, In-Sun; Seo, Ji Won; Ha, Gwangsu; Yang, Hee-Jong; Jeong, Do-Youn; Kim, Seon-Young; Jung, Chan-Hun

发表日期：2024

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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.

一项大型医院队列研究表明，男性每日摄入发酵大豆酱（“酱”）与代谢综合征风险呈负相关，尤其是与体脂和高血压相关

期刊:Frontiers in Nutrition

影响因子:5.1

doi:10.3389/fnut.2023.1122945

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

发表日期：2023

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

辣椒酱通过改善高脂饮食诱导的肥胖小鼠肠道菌群失调来缓解肝脏炎症

期刊:Microorganisms

影响因子:4.2

doi:10.3390/microorganisms11040911

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

Immunology/Inflammation

发表日期：2023

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