Tasteless and Odorless, Just 32mg! A Revolutionary New Concept: Drinkable CICA Exosome is Born
食品用エクソソーム原料の開発動向と健康食品への応用をテーマに、植物由来のCICA（ツボクサ）エクソソームと、乳酸菌由来のケフィアエクソソームをご紹介します。原料規格、製造・品質管理、分析結果、ヒト試験を含む安全性データを示し、食品への配合設計と製品開発時のポイントを解説します。CICA原料は水溶けがよく、透明、無味無臭で、32mgから設計可能です。さらに、次期開発品である植物由来PDRNの概要と健康食品原料としての可能性も紹介します。
Focusing on development trends in food-grade exosome raw materials and their application in health foods, this session introduces plant-derived CICA (Centella asiatica) exosomes and lactic acid bacteria-derived kefir exosomes. We present raw material specifications, manufacturing and quality control, analytical results, and safety data including human trials, while explaining formulation design for food products and key points for product development. The CICA material is highly water-soluble, transparent, tasteless, and odorless, allowing formulation starting at just 32 mg. Additionally, we provide an overview of our next-pipeline plant-derived PDRN and its potential as a health food ingredient.