Gosoae recognized as functional ingredient for maintaining muscle strength; grip strength increased 5.4 kg

Hydrolyzed larvae of the mealworm known as Gosoae have been recognized as a functional ingredient in health functional foods that may help maintain muscle strength.

The Rural Development Administration said on the 21st that hydrolyzed Gosoae had been recognized by the Ministry of Food and Drug Safety as potentially helping maintain muscle strength that may decline with aging, and registered as a functional ingredient in health functional foods.

After Gosoae was registered as a general food ingredient in the Food Code in March 2016, the Rural Development Administration continued research into its use as a new protein source.

Dried Gosoae powder is rich in protein, but its high-molecular-weight proteins take time to digest and absorb, and the powder has limitations in processing into various formulations. Researchers therefore developed a technology to break down the high-molecular-weight proteins into smaller molecules by treating defatted Gosoae powder with hydrolytic enzymes.

Researchers then conducted a 12-week human trial in 44 adults ages 50 to 75, providing 2 g of hydrolyzed Gosoae daily. Grip strength increased by 5.4 kg, from an average of 21.4 kg to 26.8 kg.

In the five-times sit-to-stand test, completion time decreased from 7.38 seconds to 6.23 seconds, indicating improved physical performance. Strength in the quadriceps increased 7.7-fold in the extensor muscles and 2.3-fold in the flexor muscles.

In research to identify the mechanism of action, researchers identified AAPY, a peptide marker compound derived from hydrolyzed Gosoae, and scientifically demonstrated that it activates the muscle-cell regulatory factor pathways SIRT1 and Akt, suppressing muscle protein breakdown and promoting synthesis.

As South Korea has entered a super-aged society, with people ages 65 and older accounting for more than 20% of the population, declines in physical function associated with loss of muscle mass and strength have emerged as a social challenge.

On Sept. 8, the government completed construction of its first insect industry hub complex in Chuncheon, Gangwon, capable of large-scale production of insect ingredients. The facility, which can produce up to 1,000 tons annually, is expected to begin full-scale production of Gosoae ingredients for health functional foods, beverages, protein powders and foods for special medical purposes (medical foods).

Jung Kyung-seok, director general for food industry policy at the Ministry of Agriculture, Food and Rural Affairs, said, "Registration of hydrolyzed Gosoae as a functional ingredient for maintaining muscle strength is expected to accelerate company-led commercialization." He added, "Through the insect industry hub complex, the government will strengthen an industrialization ecosystem spanning production and distribution, based on a stable ingredient supply chain, and enhance international competitiveness."

Kim Nam-jeong, director of the Agricultural Biology Department at the Rural Development Administration, said, "This achievement is significant because insects have advanced from general food ingredients to functional ingredients, marking a new milestone for the health functional food market." He added, "We will continue to expand public-private cooperation to develop insect proteins as functional ingredients and products, and grow them into a reliable new growth engine for our agricultural ecosystem."