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[Session1] Market and consumer status of the enzyme supplements market in Korea

 Presented by Chan Ju Park

Enzyme supplement is processed food that extracted the part containing enzymes from microorganisms cultured, endosperms, fruits, vegetables, or grains or manufactured using this as the main ingredient. It helps to absorb nutrients from the meal and relieve indigestion in case the digestive function decreased. Various formulations of enzyme food are consisted of amylase, protease, and lipase to degrade carbohydrates, proteins, and fats. Production sales in the enzyme food market were 24.3 billion won as of 2020 in the domestic status and showed a compound annual growth rate (CAGR) of about 18.45% in product sales from 2016 to 2020. 81.6% of the product concepts on the market are associated with digestion and intestinal health. We have conducted market research to confirm not only the production performance but also the concept and formulation of products launched onto the market competing with more than 100 product brands. And a consumer survey was carried out for 750 Korean women aged 20-59 years who take oral enzyme supplements more than once to assess the potential growth of the domestic food enzyme market. The data collected from the questionnaire responses explain the consumer’s expectations owing to enzyme food consumption such as the digestive health in the gut, the immune-boosting effects, the improvement of bloating symptoms, the management of metabolic syndrome, and weight loss. It also presented the customer satisfaction after enzyme supplementation and the key buying factors affecting consumer purchase behavior. In addition, the survey results indicated that many vendors need to consider what kind of health function would it be combined with or which formulation consumers would prefer because most of the products on sale in Korea have been manufactured in granulated powder type. Through this research, we are able to estimate the possibility and strategic direction of the enzyme food market in the future.

[Session2] Enzymes: engineering, production, application, and beyond

 Presented by Young Sung Yun

Enzymes are the most proficient biological catalysts composed of a polypeptide, offering much more competitive benefits in the process compared to chemical catalysts. The use of enzymes in various industries (pharmaceuticals, agriculture, chemicals) is increasing rapidly due to reduced processing time, simplified steps, low energy input, cost-effectiveness, and environment-friendly process. They are also widely used in the area of the food industry, food processing, and feed additive as natural biological catalysts. With advances in protein engineering technology, the number of industrial applications for enzymes has increased dramatically in recent years. Herein, we introduce our recent progress and advances in enzyme engineering, production, and application, and discuss the trends and strategies that are leading to broader enzyme applications. 

[Session3] Food materials developed by application of enzyme engineering for a healthy life: Curezyme-LAC, N-acetyl-glucosamine, and collagen

 Presented by Joong Su Lee

Enzyme engineering, the process of tailoring enzymes by altering the sequence of amino acids, has a wide range of application scope in the various industries for large-scale production, processing, and improving the quality of foods, beverages, animal feeds, detergents, and pharmaceuticals. An Engineered enzyme can be used to modify the molecular structures, physicochemical properties, and functional performances of raw materials. Hence, food can be improved in its texture, appearance, flavor, aroma, and nutritional value by enzyme-based biocatalysis. The customized enzyme can add value by utilizing raw materials more efficiently, enhancing the impact of foods and beverages on human health and nutrition, serving to eliminate anti-nutrients, facilitating the techno-functional performance, and converting industrial wastes from raw materials such as grain, fish, and crab shell into useful resources. As such an example, we have developed the fermented grains enzyme, named ‘Curezyme-LAC’, through the process of fermentation by lactic acid bacteria. It also determined the effect of anti-obesity in an in-vivo study and a clinical trial. As another important ingredient, N-acetyl-glucosamine(NAG) is produced by enzyme hydrolysis with chitinases and chitosanases and is well known to help joints and cartilage health and skin moisturizing properties. Lastly, collagenase, the efficient enzyme derived from Bacillus subtilis, produces glycin-proline-hydroxyproline(GPH) from fish skins by degradation of the specific amino acid sequences. It also has beneficial effects on human skin hydration and skin health. Currently-used food enzymes originate in animals and plants but microorganisms are the major sources of enzymes. These revolutionary techniques of enzyme engineering provide cost-effective or value-added products for novel materials.

[Session4] Effects of fermented grain enzyme food on reduction of body fat mass and its metabolism in obesity: Results of in-vivo study & a clinical trial 

 Presented by Be Long Cho

For many thousands of years, human beings had been living in harmony with nature and fermented foods, e.g., wine, beer, cheese, and bread, are the first processed food of mankind. During food fermentation, the microorganisms - bacteria, yeasts, and molds - are capable of improving the texture, flavor, aroma, and nutrient bioavailability. In case when the grains are fermented by lactic acid bacteria, the change of pH conditions occurs due to the production of lactic and acetic acid that results in the activation of certain enzymes, such as amylases, proteases, cellulases, and phytases. It leads to the breakdown of cereal cell walls, and consequently, the healthy constituents are released including β-glucan, inulin, carotenoids, phytosterols, lignans, and phenolic compounds. We have evaluated the anti-obesity effects of ‘Curezyme-LAC’, the fermented grain enzyme developed by the process of the fermentation inoculated with Bacillus Coagulans in not only in vivo but a clinical trial. In high-fat diet-induced obese mice, Curezyme-LAC significantly reduced the body weight, fat mass, plasma lipid contents, and fasting blood glucose levels dose-dependently. In addition, the concentrations of inflammatory cytokines secreted from adipocytes remarkably decreased and improved in glucose intolerance. The corresponding results have been identified in a randomized controlled clinical trial with 100 obese aged 45~65 years. The obese subjects were randomly allocated to either a placebo or a control group and have been supplemented with placebo granulated powder or Curezyme-LAC for 12 weeks. As a result, we have determined the significant reduction of body fat mass, fat percentage, visceral fat area, weight, and BMI in the Curezyme-LAC treated individuals and safety in humans. Through the results, Curezyme-LAC supplementation may have the advantage of ameliorating high fat-induced obesity and its metabolism.