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Assistant Professor of Biology, University of Texas at Arlington, Woo-Suk Chang
A microbiologist at the University of Texas at Arlington is studying how fermented soy products affect human digestive health
Assistant Professor of Biology Woo-Suk Chang won a one-year contract worth US$100,000 from the Korea Institute of Fermentation Industry Microbiology (MIFI), with a possible three-year renewal
Cheongkukjang is a traditional Korean food made from fermented soybean paste and is usually used in stews
Using the microbiome analysis of stool samples, Chang will monitor the impact of Qingguojiang Pills on the digestive health of two groups of people: one group is people with normal digestion, the other group is people with poor intestinal health, including irritable bowel syndrome People who are sensitive or sensitive to dairy products
Chang said: "Qingguo Sauce is a good source of protein, rich in beneficial nutrients such as vitamin E, vitamin K, magnesium and potassium
He hopes to provide evidence for the manufacturers and consumers of Qingguojiang to prove the health benefits of this pill, and to isolate its most effective qualities to improve the efficacy of the product
Clay Clark, professor and head of the Department of Biology, said that Professor Chang's research shows that the university is committed to exploring health innovations and improving the human condition
"Dr.
Doyeon Jeong, Director of MIFI, said: "I am very looking forward to international cooperation with UTA
References: 1.
