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National Chung Hsing University and Chiayi Christian Hospital Co-develop Breakthrough Health Technology Using Black Soybean Seed Coat Extract

National Chung Hsing University (NCHU) and the Chiayi Christian Hospital of the Taichung Tzu Chi Medical Foundation have jointly developed a groundbreaking health technology titled “Application of Black Soybean Seed Coat Extract for Regulating Brain Gene Expression.” This certified innovation is applicable in both gut and neurological health, with strong potential for integration into smart foods, functional products, and anti-aging health industries.

The invention was co-developed by Dr. Yu-Tang Tung, Associate Professor at the Institute of Biotechnology, NCHU; Dr. Jyh-Horng Wu, Distinguished Chair Professor at the Department of Forestry, NCHU; and Dr. Chun-Liang Tung of Chiayi Christian Hospital, along with their research team. Their in-depth study of black soybean seed coats revealed a rich content of polyphenols, anthocyanins, and soy isoflavones—bioactive compounds that effectively improve gut microbiota composition and regulate genes in the central nervous system associated with emotion, memory, and neural plasticity. The team successfully established a model for utilizing plant-based extracts in a "gut-brain axis regulation" mechanism.

According to the NCHU research team, the technology uses a specific low-temperature solvent extraction and purification process to obtain stable, biologically active compounds from black soybean seed coats. Animal testing has shown that the extract significantly increases beneficial gut bacteria, strengthens the intestinal barrier, and promotes short-chain fatty acid production. The extract also shows significant promise for neurological health, enhancing the expression of neurotrophic factors and genes related to cognitive learning and emotional stability, with potential applications in the prevention of depression, anxiety, and cognitive decline.

This patented technology is protected by nine patent claims, covering extraction formulations, mechanisms of action, and areas of application. It offers advantages such as processing safety, cost-effectiveness, and adaptability for use in dietary supplements, nutritional additives, and preventive medicine foods. The team has further developed an integrated physiological model of the gut-brain axis, focusing on three key mechanisms: probiotic proliferation, neural pathway activation, and immune modulation—creating a complete health application chain from the gut to the central nervous system.

The research team is currently seeking industry-academic collaboration partners. Through patent licensing and technology transfer, they aim to assist domestic and international companies in the food, biotechnology, and health sectors to enhance product performance and brand value, and to promote Taiwan's smart health industry on a global scale.

For technology transfer and commercialization inquiries, please contact the Patent & Technology Transfer Office at the Center for Industry-Academia Collaboration, National Chung Hsing University: tlo@nchu.edu.tw.
 

Article source: https://www2.nchu.edu.tw/news-detail/id/59574