This technology provides pharmaceutical, food, and cosmetic compositions for the prevention and treatment of inflammatory diseases, using extracellular vesicles (50–150 nm in average diameter) derived from cabbage, red cabbage (Brassica), and onion (Allium) as active ingredients. It also covers a manufacturing method using juicing, ultrafiltration, and size-exclusion chromatography.
Extracellular vesicles are natural nanomaterials that transport proteins, nucleic acids, and lipids via lipid bilayers, but the biological functions and extraction methods for those derived from Brassica and Allium plants have not been systematically studied. Conventional ultracentrifugation often results in high impurity levels and potential vesicle damage, while commercial polymer precipitation faces issues with impurities and PEG contamination, limiting industrial-scale production. Furthermore, these vesicles have primarily been used as biomarkers, with few technologies leveraging their inherent efficacy.
This technology involves ultrafiltering juice with a 5–15 kDa cutoff, followed by size-exclusion chromatography using gel filtration media (e.g., Superdex or Sephacryl) with a pore size of 30–75 nm, equilibrated in pH 6–8 PBS. Only the 50–150 nm fractions are collected via particle size analysis. These vesicles effectively enter cells to inhibit IL-6, IL-1β, and COX-2 expression. Applicable to digestive health foods, skincare for acne or atopic dermatitis, and oral drug delivery, this method enables high-purity, large-scale production of anti-inflammatory vesicles from common vegetables without centrifugation or PEG.
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