[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.
[Brief Introduction of Speaker]
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.