Abstract: There is provided a composition that comprises a propionic acid bacterium or a composition that comprises an oligosaccharide. The composition that comprises a propionic acid bacterium or the composition that comprises an oligosaccharide can suppress an increase of body weight of a subject by having the subject ingest the composition.

Abstract: A solid food is a solid food having a solid form obtained by compression molding and hardening a food powder, in which a specific surface area voxel ratio of the solid food is configured such that an average value A from a surface of the solid food to a depth of 2 mm is smaller than an average value C from a depth of 4 mm from the surface of the solid food to a depth of 6 mm, and a rate of decrease (C?A)/C×100 of the specific surface area voxel ratio obtained by dividing a difference (C?A) between the average value C and the average value A by the average value C is 9.5% or less.

Abstract: Provided are a method for producing a solid food having suitable solubility and easily handled strength and a method for producing a solid milk having suitable solubility and easily handled strength. The method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% relative humidity (RH) or less and a temperature of higher than 100° C.

Abstract: A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10?4 [(J/m2)/(N/m2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10?4 [(J/m2)/(N/m2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10?5 [(J/m2)/(N/m2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.

Abstract: A means for controlling growth of any bacteria selected from the group consisting of bacteria of the genus Faecalibacterium, bacteria of the genus Akkermansia, bacteria of the genus Blautia, bacteria of the genus Subdoligranulum, bacteria of the genus Bilophila, and bacteria of the genus Sutterella in the intestinal tract is provided. An object of the present invention is to provide a novel material that can control growth of bacteria of the genus Faecalibacterium. There is provided a composition for controlling growth of target bacteria in intestinal bacterial microbiota, which contains any selected from the group consisting of a human milk oligosaccharide and a constituent sugar of a human milk oligosaccharide.

Abstract: The object of the invention is to provide a means for controlling growth of bacteria in the intestinal tract. There is provided a composition for controlling growth of any bacteria selected from the group consisting bacteria of the genus Eggerthella, bacteria of the genus Oscillibacter, bacteria of the genus Holdemania, and bacteria of the genus Parasutterella in the intestinal bacterial microbiota, which contains any selected from the group consisting of a human milk oligosaccharide and a constituent sugar of a human milk oligosaccharide.

Abstract: An objective of the present invention is to provide a nonpharmaceutical anti-human coronavirus composition that prevents human coronavirus infections, the onset of the infections, or aggravation of symptoms of the infections. The anti-human coronavirus composition according to the present invention includes an exopolysaccharide produced by a lactic acid bacterium in genus Lactobacillus as an active component. The lactic acid bacterium in the genus Lactobacillus may belong to a Lactobacillus delbrueckii species. The lactic acid bacterium in the genus Lactobacillus may specifically be Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (FERM BP-10741).

Abstract: The present invention provides a cacao bean processed product, a material for a food containing the cacao bean processed product, and a food containing the material for a food, wherein the cacao bean processed product contains: acetone; and at least one selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, wherein the cacao bean processed product, when analyzed by solid phase microextraction-gas chromatography-mass spectrometry, satisfies at least one of the following (A) to (C): (A) a ratio of a peak area of acetone to a peak area of 2-methylbutanal is 5.0 or more; (B) ratio of a peak area of acetone to a peak area of 3-methylbutanal is 8.0 or more; and (C) a ratio of a peak area of acetone to a peak area of isopropyl alcohol is 1.2 or more.

Abstract: Provided is fermented milk for promoting elevation of amino acid concentration in the blood, by which elevation of amino acid concentration in the blood of a subject can be promoted. By making a subject ingest the fermented milk comprising a milk protein concentration of 1.9% by mass or more, elevation of amino acid concentration in the blood of the subject can be promoted.

Abstract: Provided is a cheese-like food having a protein content of 13 mass % or less, wherein the abundance ratio of fat globules each having a diameter of from 7 ?m to 19 ?m is 30% or more, and the abundance ratio of fat globules each having a diameter of 20 ?m or more thereto is less than 8%, relative to the entirety of fat globules in the cheese-like food.

Abstract: The present invention provides a method for improving acid tolerance of a lactic acid bacterium, including a step of artificially inhibiting a function of a kup gene of the lactic acid bacterium.

Abstract: A fermented milk for improving autonomic nervous function containing at least one lactic acid bacterial species of the genus Lactobacillus and its metabolite. The lactic acid bacterial species of the genus Lactobacillus is selected from the group consisting of Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, Lactobacillus rhamnosus and Lactobacillus acidophilus. The lactic acid bacterial strain of the genus Lactobacillus is preferably Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1(FERM BP-10741).

Abstract: A solid food is a solid food having a solid form obtained by compression molding a powder, in which in a case where a drop test in which the solid food is dropped onto a drop face is repeated until the solid food is broken, the number of times of dropping leading to breakage when a dropping energy density per unit fracture stress EF is 2×10?4 [(J/m2)/(N/m2)] is 3 times or more, the number of times of dropping leading to breakage when EF is 1×10?4 [(J/m2)/(N/m2)] is 10 times or more, and the number of times of dropping leading to breakage when EF is 5×10?5 [(J/m2)/(N/m2)] is more than 30 times, EF being obtained by dividing a dropping energy density in the drop test by a fracture stress of the solid food.

Abstract: A method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% RH or less and a temperature of higher than 100° C.

Abstract: An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 ?m to 570 ?m, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 ?m or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 ?m or less of 31% or less.

Abstract: An object of the present invention is to provide a cacao bean-derived food material showing little oil seepage and various foods using the same. A composition having a particle size distribution in the range of 10 ?m to 1.5 mm and containing undisrupted cacao bean cells is provided. A composition containing undisrupted cacao bean cells, which has a free fat content ratio of 60% by weight or lower based on oil content is also provided. A composition containing 30% or more of undisrupted cells in cacao bean cells is further provided. A composition containing undisrupted cacao bean cells, which has a breaking strength of 3 kgf or lower is further provided.

Abstract: A method to obtain a fraction derived from cacao beans containing a large amount of GABA. A cacao bean-derived composition having a specific gravity of 1.2 or more and containing 0.55 mg/g or more of ?-aminobutyric acid (GABA) is provided.

Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

Abstract: The objects are to provide an active ingredient that can be ingested for prevention of secondary infectious diseases after viral infections on a daily basis at ease without risk of emergence of resistant bacteria, and to clarify the effect of EPS of lactic acid bacteria on secondary infectious diseases after viral infections. There is provided a composition for preventing a secondary infectious disease, e.g., pneumonia caused by Staphylococcus aureus, after viral infection, or for reducing the risk of developing the same, which contains an exopolysaccharide of lactic acid bacteria.

Abstract: The present invention relates to a lactic acid bacterium in which an ATP synthase complex is functionally inhibited.