Abstract: [Objects] An object of the present invention is to provide an orally administrable agent for medical use for animals for preventing or treating coccidiosis which is highly safe with no side effects, an agent for a food or a drink for use in the preservation of health, a feed additive, and a feed comprising the same. Another object of the present invention is to provide a method for rearing animals (particularly, livestock and poultry) using the same and a method for controlling coccidiosis using the same. [Means for Resolution] By using a fermentation product of a lactic acid bacterium and/or a whey fermentation product of a propionic acid bacterium as an active ingredient, an agent for preventing or treating coccidiosis, an agent for use in the preservation of health, and a feed additive can be provided.

Abstract: The present invention relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof.

Abstract: The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.

Abstract: The purpose of the present invention is to provide a probiotic(s) which can activate an aromatic hydrocarbon receptor (AhR) and can consequently prevent inflammatory damage in the digestive tract. The present invention relates to; a probiotic(s) capable of activating an AhR; an anti-inflammatory agent comprising the probiotic(s); an orally ingestible composition containing the anti-inflammatory agent; and a method for screening for the probiotic(s).

Abstract: The present invention provides a method for producing a composition containing 2-acyl-lysophosphatidylserine, including (a) a step of obtaining a composition containing phosphatidylserine by allowing phospholipase D to act on a raw material containing phosphatidylcholine in the presence of serine and (b) a step of obtaining a composition containing 2-acyl-lysophosphatidylserine by allowing phospholipase A1 to act on the composition containing phosphatidylserine in the presence of one or more additives selected from the group consisting of the following (I), (II), and (III), in which (I) one or more salts selected from the group consisting of sulfate salts, phosphate salts, nitrate salts, citrate salts, and tartarate salts of monovalent cations, (II) a gum, and (III) an emulsifier.

Abstract: The present invention provides a dairy beverage having an improved flavor without controlling the components of the dairy beverage. Disclosed is a dairy beverage which comprises fat components showing at least two peaks in the particle size distribution of fat particles. Also disclosed is a method for producing a dairy beverage, a method for improving flavor or a method for improving the dispersion properties of fat particles, each method comprising: (1) a step for microparticulating fat particles contained in raw milk to give a first raw milk which shows a peak in the particle size distribution of fat particles; (2) a step for microparticulating fat particles contained in raw milk to give a second raw milk which shows a peak in the particle size distribution of fat particles, said peak being different from the peak of the first raw milk; and (3) a step for blending the first raw milk with the second raw milk.

Abstract: The purpose of the present invention is to provide a method that is for producing a fermented milk and that can maintain flavor and quality at a certain level regardless of the condition of lactobacilli or an enzyme. The present invention relates to a method for producing a fermented milk, said method containing a fermentation step for fermenting a starting material milk containing an enzyme, and a deoxygenation processing step performed before fermentation. Also, the optimum pH of activity of the enzyme is in the neutral region, and the enzyme is inactivated in the acidic region. In the active state, the enzyme can break down lactose contained in the starting material milk. As demonstrated by an embodiment, by performing deoxygenation processing before fermentation, it is possible to maintain the flavor and quality of the fermented milk at a certain level regardless of the condition of lactobacilli or the enzyme.

Abstract: A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.

Abstract: [Problem] The purpose of the present invention is to provide: fermented milk which is reduced in the sourness coming from lactic acid and has a refreshing taste; and a method for producing the fermented milk. [Solution] The present invention is essentially based on the finding that fermented milk that is reduced in the sourness coming from lactic acid and has a refreshing taste can be obtained by subjecting a fermentation starting material to lactic acid fermentation after adding a small amount of an acid component (an acidulant) that has a lower degree of sourness than lactic acid to the fermentation starting material. Specifically, 0.05-0.5% by weight (inclusive) of an acid component that has a lower degree of sourness than lactic acid is added to starting material milk when the total of the starting material milk and a lactic acid bacteria starter is taken as 100% by weight.

Abstract: Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, Lactobacillus gasseri OLL2959 and Lactobacillus oris OLL2779, were found.

Abstract: Herein is disclosed a comprehensive mixer performance estimation method that can be applied to the mixers of the rotor-stator type having various configurations and circulation systems. Specifically, the performance estimation method for the mixers of the rotor-stator type includes the steps of: obtaining the homogenization index: H.I. for each of the mixers, measuring the size of each of the mixers, the power requirements and flow rates during the running time of each of the mixers, estimating the magnitude (smallness or greatness) of the configuration dependent term value of each of the mixer as a whole which is specific to each of the mixers, and estimating the performance of each of mixers accordingly.

Abstract: A comprehensive mixer performance estimation method that can be applied to each of the mixers of the rotor-stator type having the various configurations and circulation modes is provided. In accordance with the mixer performance estimation method of the present invention, the total energy dissipation rate ?a for the mixers of the rotor-stator type may be obtained, the respective sizes of the rotor-stator and the powers and flow rates during the mixer's running time may be measured, the magnitude of the values for the configuration dependent term for the entire mixer that are specific to each of the mixers and are obtained by measuring the size of the rotor-stator and the powers and flow rates during the mixer's running time may be estimated, and the mixer's performance may be estimated.

Abstract: A mixer of the rotor-stator type that includes a stator having a plurality of openings and a rotor disposed on the inner side of the stator and spaced by a predetermined gap away from the stator is described, wherein the mixer that is capable of improving the shearing stress applied upon the liquid being processed and provides the higher performance is proposed, more specifically, the mixer that allows the shearing stress applied upon the liquid being processed to be changed and adjusted accordingly or allows the flow rate in which the liquid being processed flows to be changed and adjusted accordingly is proposed.

Abstract: Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

Abstract: Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, Lactobacillus gasseri OLL2959 and Lactobacillus oris OLL2779, were found.

Abstract: The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection. In one embodiment, the present invention provides a method of preventing rotavirus infection, comprising administering to a subject a composition that comprises a whey cream serum obtained by treating whey by centrifugation, or a dehydrated product thereof, wherein the antiviral activity of said composition is retained after heat treatment.

Abstract: The present invention provides lactic acid bacteria which are suitable for use for dietary products and pharmaceuticals, and which can suppress the increase of blood uric acid level. Various types of lactic acid bacteria were cultured in the presence of a purine, the amount of the purine consumed and the amount of purine degradation products produced were measured, and several lactic acid bacteria showing remarkable purine-decomposing ability were selected. Lactic acid bacteria that were assessed to have high purine-decomposing ability according to the above-mentioned selection were orally administered to rats reared on purine-containing feed, the general status and serum uric acid level of the rats were measured, and the effect of lactic acid bacteria administration on serum uric acid levels was examined. As a result, lactic acid bacteria that significantly suppress the increase of serum uric acid levels, Lactobacillus gasseri OLL2922, were found.

Abstract: Provided is a white chocolate-impregnated food in which a porous food is impregnated with white chocolate material, wherein a milk solids-not-fat content in the white chocolate material is not less than 15% by weight, and a median diameter of particles in the white chocolate material is not more than 6 ?m. A white chocolate-impregnated food in which a white chocolate is well impregnated into inner portion of a porous food is obtained by subjecting a white chocolate material containing not less than 15% by weight of milk solids-not-fat to a primary milling to obtain a primary white chocolate material; subjecting the primary white chocolate material to a secondary milling with a wet mill to obtain a secondary white chocolate material, a median diameter of the particles in which is not more than 6 ?m; and impregnating a porous food with the secondary white chocolate material.

Abstract: The invention provides a composition used for promoting glucose uptake, which comprises a peptide having an effect of promoting glucose uptake as the active ingredient, as well as a composition comprising a dipeptide containing leucine and/or isoleucine as the active ingredient. The composition is effective in preventing or treating diabetes mellitus or an elevation of blood glucose level, in promoting glycogen storage, or in enhancing physical strength, enhancing athletic ability, improving endurance performance or relieving fatigue.

Abstract: An object of the present invention is to provide a milk-type food and drink including cow's milk packed in a transparent container such as a PET bottle, which does not generate off-flavor due to photoinduction even when the milk-type food and drink is a store-displaying commercial product which is apt to come under the influence of sunlight and fluorescent light. The invention relates to a milk-type food and drink packed in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm, and a process for producing a milk-type food and drink, which comprises packing a milk-type food and drink in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm.