hy said on the 22nd that its self-developed "deer antler lactic acid bacteria fermented powder" obtained an individual recognition from the Ministry of Food and Drug Safety. With this, hy has secured a total of eight individually recognized ingredients.
The deer antler lactic acid bacteria fermented powder is a premium material with enhanced functionality through fermentation. The company invested 1 billion won over six years to develop it. It is made by fermenting New Zealand deer antlers with the company's probiotics (L. curvatus HY7602), and it is characterized by a higher content of the beneficial component sialic acid. The company also holds two related patents and five papers.
The functionality recognized by the Ministry this time is "may help maintain muscle strength that can decline due to aging." In a 12-week human application trial involving 90 adults with reduced muscle strength, the hy research team confirmed that intake of the deer antler lactic acid bacteria fermented powder (580 mg/day) showed significant improvement compared with the control group in five areas, including grip strength.
To respond to the era of super-aging, the hy Central Research Institute plans to continue discovering new functional materials related to overall aging, including ▲ memory ▲ cardiovascular ▲ gums. hy will apply the deer antler lactic acid bacteria fermented powder to its own brands and sell it externally in parallel.
Lee Jae-hwan, head of the hy Central Research Institute, said, "Maintaining muscle strength is an essential factor for sustaining a youthful and vibrant life," adding, "We will continue to present various solutions for a healthy life by securing anti-aging-related functional materials."