Noevir Group Reveals That 'Soymilk-Derived Fermentation Liquid' from Hokkaido-Grown 'Otofuke Ousode' Soybeans Balances Immune Response

## Noevir Group Reveals That 'Soymilk-Derived Fermentation Liquid' from Hokkaido-Grown 'Otofuke Ousode' Soybeans Balances Immune Response

Based on over 20 years of research into soy isoflavones, the Noevir Group has analyzed 69 varieties of soybeans nationwide and used a proprietary concentration method to develop a 'soymilk-derived fermentation liquid' rich in isoflavones from 'Otofuke Ousode' round soybeans grown in Otofuke, Hokkaido. This fermentation liquid was discovered to increase Langerhans cells, known as the 'control tower of skin immunity,' and induce them into a regulatory state, thereby suppressing inflammation and balancing skin immunity.

This suggests that this material can unlock the skin's inherent potential by balancing its immune system, leading to 'strong, well-moisturized skin' less affected by external stimuli. Part of these research results were presented at the 146th Annual Meeting of the Pharmaceutical Society of Japan, held from March 25 to 29, 2026.

### [Research Background]
Focusing on the New Effects of 'Soymilk-Derived Fermentation Liquid' on Langerhans Cells, the 'Control Tower of Skin Immunity'

Soy isoflavones are known to have effects similar to female hormones and have been reported to be involved in anti-inflammation and immune balance. While the skin's immune function protects the body from external stimuli, it can lead to inflammation and skin trouble when overactive.

Langerhans cells (LC), also called the 'control tower of skin immunity,' play a central role in regulating skin immunity. The Noevir Group has previously demonstrated that skin with more Langerhans cells has higher barrier function. In recent years, they have garnered attention as crucial cells with two functions: 'Immunogenic LC,' which promotes immune response, and 'Tolerogenic LC,' which suppresses excessive inflammation and maintains immune balance.

Meanwhile, a survey on the awareness of 'soymilk isoflavones' revealed that while the name is recognized by 62%, its specific effects and characteristics as a beauty ingredient remain largely unknown.

Therefore, in this study, the group focused on the skin-beautifying power of soymilk, building on research conducted since 2002 to re-analyze soybeans nationwide and explore the new potential of 'soymilk-derived fermentation liquid' containing isoflavones on Langerhans cells.

### [Research Results]

**1. Discovery that 'Soymilk-Derived Fermentation Liquid' from Hokkaido-Grown 'Otofuke Ousode' Soybeans Has High Isoflavone Content**

The group analyzed the isoflavone content of 69 types of soybeans nationwide and developed a 'soymilk-derived fermentation liquid' using proprietary concentration technology from selected soybeans. Comparing isoflavone levels before and after fermentation confirmed an increase due to the process. Furthermore, the new fermentation liquid from Hokkaido-grown 'Otofuke Ousode' soybeans was found to have a higher total isoflavone content compared to standard fermentation liquids.

These results suggest that this fermentation liquid, rich in isoflavones, holds promise for skin efficacy.

**2. 'Soymilk-Derived Fermentation Liquid' from 'Otofuke Ousode' Promotes Langerhans-like Cell Proliferation**

Langerhans cells are known to decrease due to aging and external stress, which is believed to result in reduced skin defense, chronic inflammation, and skin roughness.

It was revealed that the newly developed 'soymilk-derived fermentation liquid' from 'Otofuke Ousode' promotes the proliferation of Langerhans-like cells. Thus, this fermentation liquid suggests that by enhancing the proliferation capacity of Langerhans cells, it contributes to their maintenance, enhances skin barrier function, and regulates immunity.

**3. 'Soymilk-Derived Fermentation Liquid' from 'Otofuke Ousode' Induces Langerhans-like Cells into a 'Regulatory' State**

Furthermore, the group investigated the effects of the fermentation liquid on immune balance. It was revealed that the 'soymilk-derived fermentation liquid' from 'Otofuke Ousode' significantly increased the expression of the gene (PD-L1), an indicator of 'Tolerogenic' Langerhans cells. It also found a decrease in the expression of the antigen-presenting gene (HLA-DRA), which is prevalent in 'Immunogenic' Langerhans cells. These results suggest that this fermentation liquid induces Langerhans cells into a 'regulatory' state with high anti-inflammatory effects, thereby adjusting the immune balance.