Yeong Lae Ha

Title: Yeong Lae Ha: Innovator in Nutritional Science

Introduction

Yeong Lae Ha is a notable inventor based in Jinju-si, South Korea. He has made significant contributions to the field of nutritional science, particularly in the development of methods to enhance the nutritional value of food products. With a total of 2 patents, his work focuses on innovative techniques that leverage natural resources for health benefits.

Latest Patents

One of Yeong Lae Ha's latest patents is a method for preparing vitamin D derived from shiitake mushrooms. This method includes several steps: first, pre-aging shiitake mushrooms at room temperature or less; second, aging the pre-aged mushrooms at room temperature; third, chopping the aged mushrooms; fourth, irradiating the chopped mushrooms with UV-B; fifth, thermally treating the irradiated mushroom pieces; and finally, crushing the thermally treated pieces. Another significant patent involves the production of low and medium molecular weight isoflavone-β-D-glucan using submerged liquid culture. This invention utilizes an autolysis enzyme of mycelia and highlights the isoflavone-β-D-glucan's potential for anti-cancer and immunoenhancing effects.

Career Highlights

Throughout his career, Yeong Lae Ha has worked with various companies, including Hk Biotech Co., Ltd. His innovative approaches have positioned him as a key figure in the field of biotechnology and nutritional enhancement.

Collaborations

Yeong Lae Ha has collaborated with professionals in his field, including Jeong Ok Kim. These partnerships have contributed to the advancement of his research and the successful development of his patents.

Conclusion

Yeong Lae Ha's contributions to nutritional science through his innovative patents demonstrate his commitment to enhancing health through natural resources. His work continues to inspire advancements in the field, making a significant impact on nutritional practices.