Gosoa (the larva of the brown beetle) hydrolysate has been recognized as a functional ingredient in health supplements that can help reduce muscle loss due to aging. Results from human trials showed improvements in grip strength and lower body strength, indicating a potential expansion in the health supplement market utilizing insect protein.
On September 21, the Rural Development Administration announced that Gosoa hydrolysate has been registered as a functional ingredient in health supplements by the Ministry of Food and Drug Safety, acknowledging its ability to assist in maintaining muscle strength that may decline with age.
Gosoa hydrolysate is created by treating defatted Gosoa powder with hydrolytic enzymes, breaking down high molecular weight proteins into smaller peptides or amino acids. While the dried powder is rich in protein, its high molecular weight makes digestion and absorption time-consuming, prompting the Rural Development Administration to develop hydrolysis technology.
The administration conducted a human trial involving 44 adults aged 50 to 75, who consumed 2 grams of Gosoa hydrolysate daily for 12 weeks. The results showed an average increase in grip strength from 21.4 kg to 26.8 kg, a gain of 5.4 kg.
Lower body strength and physical performance also improved. In a sit-to-stand test, the time taken decreased from 7.38 seconds to 6.23 seconds. Additionally, the strength of the quadriceps increased by 7.7 times for extensors and 2.3 times for flexors.
The Rural Development Administration also confirmed the mechanism of action for Gosoa hydrolysate. A peptide derived from the hydrolysate, AAPY, was found to activate muscle cell regulatory factors SIRT1 and Akt pathways, inhibiting muscle protein breakdown and promoting synthesis.
Gosoa has expanded its use from a general food ingredient to a functional material. Since registering Gosoa as a general food ingredient in March 2016, the Rural Development Administration has continued research to utilize it as a new protein source.
In clinical studies aimed at improving nutrition for cancer patients post-surgery, Gosoa was found to help inhibit muscle loss and enhance immune cell function. Research involving cancer patients undergoing treatment who consumed Gosoa shakes also confirmed increased protein intake, muscle mass growth, and alleviation of chemotherapy side effects.
The government plans to expand the industrialization of Gosoa following this functional ingredient registration. On September 8, a new insect industry hub capable of mass-producing insect ingredients was completed in Chuncheon, Gangwon Province, with a capacity to produce up to 1,000 tons of insect ingredients annually.
Based on this, the development of products utilizing Gosoa protein, including health supplements, beverages, protein powders, and medical foods, is expected to accelerate.
Jung Kyung-seok, Director of Food Industry Policy at the Ministry of Agriculture, Food and Rural Affairs, stated, "The registration of Gosoa hydrolysate as a functional ingredient is expected to accelerate commercialization led by companies. The government will strengthen the industrial ecosystem encompassing production and distribution based on a stable supply chain through the insect industry hub, enhancing international competitiveness."
Kim Nam-jeong, head of the Agricultural Bio Department at the Rural Development Administration, remarked, "This achievement is significant as it marks the leap of insects from general food to functional ingredients, setting a new milestone in the health supplement market. We will continue to expand public-private cooperation to promote the functionalization and commercialization of insect protein, nurturing it as a new growth engine for our agricultural ecosystem."
* This article has been translated by AI.
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