Donghyun Kang
Seoul National University · 生化学・遺伝学・分子生物学
研究室紹介
Professor Donghyun Kang's research lab focuses on the molecular mechanisms underlying osteoarthritis (OA) pathogenesis, with a particular emphasis on redox homeostasis, chondrocyte senescence, and the role of trace elements such as selenium in cartilage health. The lab investigates selenoproteins and microRNAs as key regulators of extracellular matrix metabolism, aiming to uncover novel therapeutic targets for degenerative joint diseases. Additionally, the lab explores the application of natural compounds and biodegradable materials in food safety and preservation, particularly in the context of pathogen control on fresh produce and in food packaging systems. These interdisciplinary efforts bridge molecular biology, nutritional science, and materials engineering to address chronic diseases and foodborne risks.
Research Overview
Research Output Trend
Figures are computed from collected data and may differ slightly.
Selected Papers
15UNLABELLED: This study was undertaken to investigate the antimicrobial effect of organic acids against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on whole red organic apples and lettuce. Several studies have been conducted to evaluate organic acids as sanitizers. However, no studies have compared antimicrobial effects of various organic acids on organic fresh produce, including evaluation of color changes of produce. Apples and lettuce were inoculated with a coc
Biodegradable poly(butylene adipate-co-terephthalate) (PBAT) films incorporated with nisin were prepared with concentrations of 0, 1000, 3000, and 5000 international units per cm(2) (IU/cm(2)). All the films with nisin inhibited Listeria innocua, and generated inhibition zones with diameters ranging from 14 to 17 mm. The water vapor permeability and oxygen permeability after the addition of nisin ranged from 3.05 to 3.61 x 10(11) g m m(-2) s(-1) Pa(-1) and from 4.80 x 10(7) to 11.26 x 10(7) mL.m
AIMS: The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. METHODS AND RESULTS: Orange juice and tomato juice were treated with electric field strengths in the range of 25-40 V cm(-1) for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature chan