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Introduction and outcomes of smart commercialization of health functional ingredients

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​ - ’17 ~present ILSI Korea ED

- BS in Nutrition from Seoul Woman’s Univ.

[Brief Introduction of Seminar] ​Introduction of AceBiome Inc. and grobal expansion strategy for Lactobacillus gasseri BNR17

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​- 2024-present AceBiome Inc. Strategy & Development Team Leader

- 2004-2011 University of Britich Columbia Bachelor

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Current studies on functional food ingredients and development

Trends of global regulatory research on functional foods 

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- Ph.D. at Department of Food Science, Cornell University

- Chairman, Korea Food Science Professor Association​ 

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Brief Introduction to Food Supplement Regulatory Systems in Advanced Foreign Countries

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​Professor Ji Yeon Kim is a distinguished expert in food supplement regulation, currently serving as a Professor at Seoul National University of Science and Technology. She previously worked as a Research Officer at the Korea Food and Drug Administration (KFDA) and also served as a Visiting Scientist at the U.S. Food and Drug Administration (FDA), where she engaged in international regulatory science collaboration. She is currently the President of the International Life Sciences Institute Korea (ILSI Korea), contributing to the advancement of global food safety and health functional food policy. With extensive experience in regulatory science and international cooperation, she continues to play a pivotal role in shaping health functional food systems both in Korea and abroad.​

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This research investigates the hair-growth-promoting effects of traditional herbal extracts, including Artemisia argyi, Gnaphalium affine, and A. gmelinii. These natural substances were found to activate dermal papilla cells and directly influence key mechanisms underlying hair follicle regeneration. Efficacy was demonstrated in murine alopecia models through oral administration, confirming their potential as safe, bioactive agents for promoting hair growth.

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Dr. Mun-ock Kim earned his B.S., M.S., and Ph.D. degrees in Microbiology from Pusan National University. He is currently a principal researcher at the Natural Products Research Center of the Korea Research Institute of Bioscience and Biotechnology (KRIBB). From 2019 to 2020, he was a visiting scholar at Brown University in the United States, and starting in 2025, he will serve as a faculty member at the UST KRIBB School.

His research focuses on identifying functional natural materials based on disease-specific biomarkers. In particular, he investigates bioactive substances that promote hair growth and exhibit anti-cancer or anti-inflammatory properties, aiming to elucidate their biological mechanisms and potential applications.​

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This study explores the potential of Centaurea cyanus extract in promoting the expression of genes associated with myogenic differentiation and exercise capacity. The extract has been shown to enhance muscle mass and physical performance, thereby offering therapeutic and preventive potential for muscle-related disorders, including sarcopenia and reduced exercise endurance.

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​Dr. Myung-suk Kim received his B.S. in Biotechnology and Business Administration, and his M.S. in Biotechnology from Yonsei University, followed by a Ph.D. in Nutritional Biology from the University of California, Davis (UC Davis). He worked as a postdoctoral researcher at the USDA Western Human Nutrition Research Center (WHNRC), and currently serves as a senior researcher at the Korea Institute of Science and Technology (KIST). He also holds concurrent positions as a professor at the UST KIST School, Vice Chair of the International Committee at the Korean Society of Ginseng, and adjunct professor at Yonsei University Wonju College of Medicine.

His research focuses on discovering and elucidating the mechanisms of functional materials that regulate immune metabolism, promote gut health, and improve metabolic disorders. In particular, he actively explores the interaction between functional foods and the gut microbiome for health applications.

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1. Artemisi gmelinii has been shown to enhance immune function by activating natural killer (NK) cells and macrophages. This immune-enhancing effect has been demonstrated through both in vitro cell-based assays and various in vivo animal studies. Furthermore, Artemisi gmelinii has been fully developed as a functional food ingredient, with established raw material standardization, production processes, and safety.

2. To evaluate the potential of the human-derived microorganism Bifidobacterium longum (B. longum) as an individually approved functional ingredient, its immune-enhancing activity was assessed using both cell-based models (splenic NK cells and RAW 264.7 macrophages) and immunosuppressed animal models (CP-induced and FS-induced immunosuppression models). B. longum effectively enhanced NK cell and macrophage activity in the cell-based assays. Furthermore, in the immunosuppressed animal models, it improved immune-related indicators and modulated the composition of the gut microbiota. 

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Dr. Hee Soon Shin, from the Aging Research Group, Food Functionality Research Division at the Korea Food Research Institute, conducts research centered around three core keywords: FOOD, IMMUNITY, and HEALTH. Specifically, his work focuses on elucidating the functional roles and underlying immunomodulatory mechanisms of foods and natural materials in maintaining immune homeostasis disrupted by various factors such as environmental pollutants, irregular dietary habits, and aging. His research covers a wide range of immune-related functionalities, including immune enhancement, regulation of autoimmune responses, suppression of chronic inflammation, alleviation of allergic reactions, and promotion of respiratory health. These studies are expected to contribute to "IMMUNE HEALTH" through industrial applications such as the development of functional foods.​

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Development of prebiotics to improve gut health for body fat reduction

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Dr. Park received his Ph.D. in immune-enhancing glycoprotein resources from the Department of Food Science and Technology at Korea University, and recently he is researching the correlation between functional materials that promote intestinal health and metabolic diseases, and is developing them for commercialization.​​

[Brief Introduction of Seminar]

1. Artemisi gmelinii has been shown to enhance immune function by activating natural killer (NK) cells and macrophages. This immune-enhancing effect has been demonstrated through both in vitro cell-based assays and various in vivo animal studies. Furthermore, Artemisi gmelinii has been fully developed as a functional food ingredient, with established raw material standardization, production processes, and safety.

2. To evaluate the potential of the human-derived microorganism Bifidobacterium longum (B. longum) as an individually approved functional ingredient, its immune-enhancing activity was assessed using both cell-based models (splenic NK cells and RAW 264.7 macrophages) and immunosuppressed animal models (CP-induced and FS-induced immunosuppression models). B. longum effectively enhanced NK cell and macrophage activity in the cell-based assays. Furthermore, in the immunosuppressed animal models, it improved immune-related indicators and modulated the composition of the gut microbiota. 

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Dr. Soyoung Lee specialized in exploring the functionality and safety of microorganisms derived from food and the human microbiome. In particular, her work centers on the probiotic effects of enhancing immune function, improving respiratory health, and reducing body fat. Over the past five years, Dr. Lee has published 28 SCI papers in the field of functional research, registered 32 patents, and achieved seven successful technology transfers related to probiotics. She has also led more than ten national R&D projects related to the development of functional ingredients.​