Publications

2025

1. SB Lee, SI Choi, M Jang*. 2025. Effect of Apigenin-enriched Elsholtzia splendens Flower Extract on Lipid and Reactive Oxygen Species (ROS) Accumulation in 3T3-L1 Cells and Caenorhabditis elegans. Food Tech & Biotech.

2. SJ Lim, YJ Choi, JE Kim, HJ Song, A Seol, SH Wang, JE Sung, YE Ryu, YR Kim, WB Yun, M Jang, S Seo, DY Hwang. 2025. Action mechanism as a cause of chronic constipation of inhaled and intravenously injected polystyrene nanoplastics in ICR mice. Sci. Total Environ.

3. OO Deji-Oloruntoba, JE Kim, HJ Song, A Seol, DY Hwang, M Jang*. 2025. Phenolic-Rich Indian Almond (Terminalia catappa Linn) Leaf Extract Ameliorates Lipid Metabolism and Inflammation in High-Fat Diet (HFD)-Induced Obese Mice. Metabolites.

4. Y Kim, OO Deji-Oloruntoba, Y Choe, J Lee, J Park, B Kim, S Choi, M Jang*. 2025. Limosilactobacillus fermentum MG4244 Protects Against Metabolic and Inflammatory Stress in Caenorhabditis elegans. Foods.

5. J Bai, Z Zhu, W Luo, M Jang, B Pan, Y Zhu, J Zhang, Y Zhao, X Xiao 2025. Microbial Fermentation Affects the Structure–Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review. Foods.

6. SJ Choe, Y Kim, M Cho, YB Lee, M Jang*. 2025. The effect of collagen and arginine mixture on aging-related to behavioral improvement in Caenorhabditis elegans.  Korean J. Food Sci. Technol. 

7. M Jang*, SI Choi, GH Kim*. 2025. Genotoxicity Evaluation of Fucoidan-rich Undaria pinnatifida Sporophyll by Bacterial Reverse Mutation Test, In Vitro Mammalian Chromosomal Aberration Test, and In Vivo Micronucleus Test. Toxicological Research.

2024

8. MK Cho, SI Choi, M Jang*. 2024. Risk assessment of microplastics in metabolic stress and permeability-induced Caenorhabditis elegans models. Korean J Food Sci Tech.

9. MK Cho, M Jang*. 2024. Phyllodulcin from Hydrangea macrophylla extract inhibits glucose-induced lipid accumulation and reactive oxygen species (ROS) generation in Caenorhabditis elegans. Biosci, Biotechnol, & Biochem.

10. YB Kim, S Nam, J Lim, M Jang*. 2024. Autumn olive (Elaeagnus umbellata Thunb.) berries improve lipid metabolism and delay aging in middle-aged C. elegans. International Journal of Molecular Sciences.

2023

11. YB Kim, SB Lee, M Cho, SJ Choe, M Jang*. 2023. Indian almond (Terminalia catappa Linn.) leaves extract extends healthspan by improving lipid metabolism and antioxidant activity dependent on AMPK signaling pathway in Caenorhabditis elegans under high-glucose diet conditions. Antioxidants.

12. M Cho†, SB Lee†, D-O Opeyemi. O and M Jang*. 2023. Inhibitory Effect of Undaria pinnatifida Sporophyll extract on high glucose diet-induced lipid accumulation and ROS generation in Caenorhabditis elegans. Korean J Food Sci Tech.

13. M Cho, YB Kim, SH You, KH Kim, DY Hwang, M Jang*. 2023. Chlorogenic acid of Cirsium japonicum resists oxidative stress caused by aging and prolongs healthspan via SKN-1/Nrf2 and DAF-16/FOXO in Caenorhabditis elegans. Metabolites. 13(2) 224

2022

14. M Jang*, SI Choi*. 2022. Schisandrin C isolated from Schisandra chinensis fruits inhibits lipid accumulation by regulating adipogenesis and lipolysis through AMPK signaling in 3T3-L1 adipocytes. J Food Biochem, 46(12):e14454

15. MR Lee, JE Kim, YJ Jin, YJ Roh, A Seol, HJ Song, MW Jung, JT Hong, M Jang*, DY Hwang*. 2022. Anti-obesity effects of agar (Gelidium amansii)-derived oligosaccharides in high-fat diet-treated C57BL/6N mice due to differential regulations of lipogenesis and lipolysis. Biosci, Biotechnol, & Biochem, 86 (12), 1648–1657  

16.  YJ Choi, JE Kim, SJ Lee, JE Gong, M Jang, JT Hong, DY Hwang. 2022. Loperamide-induced Constipation Activates Inflammatory Signaling Pathways in the Mid Colon of SD Rats Via Complement C3 and its Receptors. Current Mo.l Med. 22, 435-469

17. SH You, M Jang, GH Kim. 2022. Mori Cortex radicis extract protected against diet-induced neuronal damage by suppressing the AGE-RAGE/MAPK signaling pathway in C. elegans and mouse model. J. Funct. Food. 

Before 2022

18. SJ Kim, SI Choi, M Jang, Y Jeong, CH Kang, GH Kim. 2021. Combination of Limosilactobacillus fermentum MG4231 and MG4244, attenuates lipid accumulation in high-fat diet-fed obese mice. Beneficial Microb. 

19. SH You†, M Jang†, GH Kim. 2021. Antioxidant and lipid accumulation and NO inhibitory effects of 19 Sargassum sp.  Korean J. Food Preserv. 

20. J Bai, R Farias-Pereira, M Jang, Y Zhang, SM Lee, YS Kim, Y Park, JB Ahn, GH Kim, KH Kim. 2020, Azelaic acid promotes Caenorhabditis elegans longevity at low temperature via an increase in fatty acid desaturation. Pharm. Res. 

21. M Jang, SH You, GH Kim. 2020. Evaluation of antibacterial and antioxidant activity of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar. Korean J. Food Preserv. 27(6), 781-790

22. SJ Kim, SI Choi, M Jang, Y Jeong, CH Kang, GH Kim. 2020. Anti-adipogenic effect of Lactobacillus fermentum MG431 and MG4244 through AMPK pathway in 3T3-L1 preadipocytes. Food Science and Biotechnology. 29 (11), 1541-1551

23. M Jang, E Lee, MS Chang, GH Kim. 2020. Quality characteristics of paprika packaged with functional film applied to essential oil of Artemisia princeps. Pampanini. Korean J. Food Preserv. 27(3), 281-290

24. J Bai, R Farias‐Pereira, Y Zhang, M Jang, Y Park, KH Kim. 2020. C. elegans ACAT regulates lipolysis and its related lifespan in fasting through modulation of the genes in lipolysis and insulin/IGF‐1 signaling. BioFactors 46 (5), 754-765

25. SH You, M Jang, GH Kim. 2020. Mori Cortex Radicis Attenuates High Fat Diet-Induced Cognitive Impairment via an IRS/Akt Signaling Pathway. Nutrients 12 (6), 1851

26. M Jang, KH Kim, GH Kim. 2020. Antioxidant Capacity of Thistle (Cirsium japonicum) in Various Drying Methods and their Protection Effect on Neuronal PC12 Cells and Caenorhabditis elegans. Antioxidants 9 (3), 200

27. M Jang, HY Choi, GH Kim. 2019. Phenolic components rich ethyl acetate fraction of Orostachys japonicus inhibits lipid accumulation by regulating reactive oxygen species generation in adipogenesis. Journal of Food Biochemistry, e12939

28. Y Zhu, CY Chen, J Li, JX Cheng, M Jang, KH Kim. 2018. In vitro exploration of ACAT contributions to lipid droplet formation during adipogenesis. Journal of lipid research 59 (5), 820-829

29. SH You, M Jang, GH Kim. 2018. Antioxidant Activity and Neuroprotective Effect of Root Bark of Morus alba L. J Korean Soc Food Sci Nutr 47 (5), 519-527

30. HY Choi*, M Jang*, GH Kim. 2018. Inhibitory effects of Orostachys malacophyllus var. iwarenge extracts on reactive oxygen species production and lipid accumulation during 3T3-L1 adipocyte differentiation. Food Science and Biotechnology, 1-10

31. M Jang, CH Cho, GH Kim. 2017.12. Prenylflavonoid Contents of Five Epimedii Herba and Their Antioxidant Activity in PC12 Cells. Horticultural Science and Technology 35 (6), 793-804

32. M Jang, GH Kim. 2017. Inhibitory effect of novel thioflavone derivatives against foodborne and spoilage microbes on fresh fruit. Journal of Food Safety 37 (4), e12337

33. M Jang, GH Kim. 2017. Glucosinolate and isothiocyanate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis). Korean J. Food Preserv. 24 (3), 367-373

34. M Jang, GH Kim. 2017. Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine. J. Korean Soc. Food Cult. 32(2): 144-149

35. M Jang, SH Lee, GH Kim. 2016. Antioxidative effects of extracts from different parts of Epimedium koreanum Nakai. J Korean Soc Food Sci Nutr 45 (2), 188-193

36. M Jang, GH Kim. 2016. Cirsium japonicum extracts show antioxidant activity and PC12 cell protection against oxidative stress. Korean J Food Sci Tech 48 (2), 172-177

37. M Jang, HS Chun, HR Chung, GH Kim. 2014. Actual Condition of Illegal Adulterants in Health Functional Foods in Circulation. Food Science and Industry 47

38. M Jang, GH Kim. Antioxidant activity and HPLC analysis of lycopene, β-carotene and α-tocopherol from geuk (Momordica cochinchinesis spreng) fruit. J Int Sci Pub: Agriculture & Food 2, 430-438

39. M Jang, HJ Park, GH Kim. Comparison of the antibacterial activity of domestic Cirsium japonicum collected from different regions. Korean J Food Cookery Sci 30 (3), 278-283

40. KH Lee, HS Kuack, JW Jung, EJ Lee, DM Jeong, KY Kang, KI Chae, SH Yun, M Jang, SD Cho, GH Kim, JY Oh. Comparison of the quality characteristics between spring cultivars of kimchi cabbage (Brassica rapa L. ssp. pekinensis) Korean J. Food Preserv.  20 (2), 182-190

41. HL Lee, SY Yoon, SM Kim, E Hong, YS Lee, M Jang, GH Kim, JH Cheong. Comparison of the Antidepressant Activity of Cirsii herbal Extracts Collected from 5 Different Regions of Korea Determining the Optimal Herbal Preparation. YAKHAK HOEJI 56

42. JH LEE, M Jang, J Seo, GH Kim. Antibacterial effects of natural volatile essential oil from Zanthoxylum piperitum A.P. DC. against foodborne pathogens. Journal of Food Biochemistry 36 (6), 667-674

43. ES Hwang, M Jang, GH Kim. Effects of storage condition on the bioactive compound contents of Korean cabbage. Food Science and Biotechnology 21 (6), 1655-1661

44. M Jang, E Hong, GH Kim. Antioxidative components and activity of domestic Cirsium japonicum extract. J Korean Soc Food Sci Nutr 41 (6), 739-744

45. JH Lee, M Jang, J Seo, GH Kim. Evaluation for antibacterial effects of volatile flavors from Chrysanthemum indicum against food‐borne pathogens and food spoilage bacteria. Journal of Food Safety 31 (1), 140-148

46. M Jang, E Hong, GH Kim. Evaluation of Antibacterial Activity of 3‐Butenyl, 4‐Pentenyl, 2‐Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables. Journal of food science 75 (7), M412-M416

47. M Jang, JE Seo, JH Lee, GH Kim. Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanthemum morifolium flower. The Korean Journal of Food And Nutrition 23 (2), 154-161

48. M Jang, DU Lee, GH Kim. Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis. Korean J Food Cookery Sci 26 (6), 848-852

49. M Jang, JE Seo, JH Lee, GH Kim. 2010. Antibacterial activities of essential oil from Zanthoxylum schinifolium against food-borne pathogens. Korean J Food Cookery Sci 26 (2), 206-213