This technology provides a manufacturing method for obtaining exosome-like vesicles with a diameter of 100–500 nm by centrifuging spinach juice in two stages and purifying it through ultrafiltration and size-exclusion chromatography, as well as immune-enhancing cosmetic and food compositions containing these vesicles.
Patients undergoing chemotherapy or radiation for cancer often experience immune dysfunction due to hematopoietic stem cell damage and a subsequent reduction in immune cells. Furthermore, even healthy individuals are increasingly suffering from weakened immunity due to environmental factors and lifestyle habits. While various plant extracts have been used for immune enhancement, there remains a lack of natural ingredients that offer high efficacy with minimal side effects.
This technology filters out impurities by centrifuging juice at 500–15,000×g for the first stage and 15,000–25,000×g for the second stage at 2–5℃ for 40–80 minutes. It then isolates vesicles using 50–150 kDa cutoff ultrafiltration and size-exclusion chromatography, achieving a recovery level of 10⁷–10¹³ particles/mL. These vesicles stimulate protein receptors to activate macrophages and boost immune responses. Applicable to immune-boosting foods for cancer patients, functional immune beverages, and skin-strengthening cosmetics, this process allows for the mass production of immune-active nanovesicles from common edible vegetables as a reliable natural immune-enhancing raw material.
This invention was developed with support from the Ministry of Science and ICT for the Food-Derived Extracellular Vesicle Laboratory.
N/A
