Boram Bio, a green bio affiliate of Boram Group, said on the 17th it has developed a raw material for an "ultra-low molecular peptide (ULP) fermented by lactic acid bacteria" with a molecular weight of 0.5 kDa (kilodaltons) or less.
Boram Bio broke down protein into ultra-low molecules (0.5 kDa or less) to reduce digestive burden and improve absorption efficiency. Some components are at the 0.2 kDa level, allowing rapid absorption in the body. In the process of converting proteins into ultra-low molecular peptides, the company used a complex of lactic acid bacteria by adding three types of lactic acid bacteria in addition to Boram Bio's patented strain.
ULP can also be developed into products based on physiological activities such as antioxidant, antihypertensive, and antidiabetic effects. With high levels of amino acids important for muscle protein synthesis, it is expected to be used for post-exercise protein supplementation and to promote muscle recovery.
In addition, it maintains high solubility even in high-temperature and acidic environments, allowing application to food formulations. With low bitterness, it is highly applicable to foods, enabling the development of various products such as beverages, jellies, powders, sports drinks, and medical nutrition foods. Boram Bio plans to review new product development using this material.
A Boram Bio official said, "The next-generation competitiveness of the protein market depends not on intake volume but on how efficiently protein can be utilized in the body," and added, "We have developed a material technology that reduces digestive burden and increases the potential for efficient protein utilization through an ultra-low molecular peptide structure."