Gwangju University Signs Technology Transfer Agreement for Manufacturing Method of 'Kkujippong Fruit Fermented Vinegar'

[Asia Economy Honam Reporting Headquarters Reporter Lee Gwan-woo] Gwangju University Industry-Academic Cooperation Foundation announced on the 14th that it has signed a patent technology transfer contract with Nailand Co., Ltd. for the "Fermented Vinegar of Kkujippong Fruit with Anti-Obesity and Anti-Hyperlipidemic Effects and Its Manufacturing Method."

The technology transfer contract signing ceremony held the day before at the LINC+ seminar room in the Insung Hall of Gwangju University was attended by Noh Jong-hoe, head of Gwangju University Industry-Academic Cooperation Foundation, Ryu Seong-ja, CEO of Nailand Co., Ltd., and Professor Kim Seung of the Department of Food and Biotechnology at Gwangju University.

Through this patent technology transfer contract, the Gwangju University Industry-Academic Cooperation Foundation expects to contribute to the effective prevention and treatment of severe obesity and metabolic syndrome, which are increasing due to nutritional imbalance, and to utilize natural material sources and develop health functional foods applicable in related fields.

The research team led by Professor Kim Seung, who developed the technology for "Fermented Vinegar of Kkujippong Fruit with Anti-Obesity and Anti-Hyperlipidemic Effects and Its Manufacturing Method," jointly with the Rural Development Administration, demonstrated that fermented vinegar made from Kkujippong fruit contains various bioactive substances and inhibits the activation of obesity-related metabolic enzymes.

In particular, the fermented vinegar of Kkujippong fruit was found to effectively reduce the levels of Atherosclerosis Index (AI), Atherogenic Coefficient (AC), Cardiac Risk Ratio (CRR), and Coronary Artery Index (CAI), which were increased by a high-fat diet.

Additionally, it was confirmed through animal (mouse) experiments fed a high-fat diet that body weight gain and dietary efficiency decreased, and the weight of the liver and fat tissue enlarged by the high-fat diet were reduced.

Based on these results, the research team's paper was published in the world-renowned journal Scientific Reports by the Nature Publishing Group.

Ryu Seong-ja, CEO of Nailand Co., Ltd., said, "Based on the transferred patent technology, we plan to develop various health functional foods related to fermented vinegar of Kkujippong fruit and strive for the highest quality and customer satisfaction."