Abstract: A method for inhibiting a bacterial invasive mechanism involving administering to a human a nutritional composition including a lipid or fat; a protein source; about 5 to about 100 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; about 0.1 to about 1 g/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises at least 20% of an oligosaccharide; at least about 10 mg/100 kCal of lactoferrin selected from the group consisting of non-human lactoferrin, human lactoferrin produced by a genetically modified organism, and combinations thereof.

Abstract: A method for inhibiting the adhesion of at least one pathogen in the gastrointestinal tract of a human is disclosed herein. In certain embodiments, the method involves administering to the human a nutritional composition including a fat or lipid source, a protein source, a prebiotic composition that includes galactooligosaccharide and/or polydextrose and lactoferrin produced by a non-human source.

Abstract: The present disclosure relates to the use of nutritional compositions including lactoferrin in supporting resistance to a viral respiratory tract infection. The method includes administering to a human a nutritional composition comprising a fat or lipid source, a protein source and lactoferrin produced by a non-human source.

Abstract: A method for preparing compositions comprising heat labile milk proteins is disclosed herein. In certain embodiments, the method involves subjecting a first composition comprising a fat or lipid source and a protein source to a temperature of at least about 130° C. and combining the first composition with a second composition comprising a heat labile milk protein. In another embodiment, the method includes combining a first composition comprising a fat or lipid source and a protein source that has been subjected to a temperature of at least about 130° C. with a composition comprising a heat labile milk protein to form a third composition including a fat or lipid source, a protein source and a heat labile milk protein and packaging the third composition aseptically.

Abstract: The present disclosure relates to the use of nutritional compositions including lactoferrin produced by a non-human source in supporting resistance to diseases or conditions caused by bacterial and viral pathogens.

Abstract: The present disclosure relates to the use of nutritional compositions including lactoferrin produced by a non-human source in stimulating innate immune cells, such as macrophages, neutrophils, and dendritic cells.

Abstract: The present invention is directed an improved nutritional composition, methods of improving digestion, and methods of enhancing the bioavailability of TGF-?.

Abstract: A nutritional formula which includes a lipid or fat; a protein source; about 5 to about 100 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; about 0.1 to about 1 mg/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises at least 20% of an oligosaccharide which comprises galacto-oligosaccharide; and about 0.015 to about 0.1 (pg/?g) ppm of TGF-?.

Abstract: A nutritional composition including a lipid or fat; a protein source; at least about 5 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; and at least about 0.2 mg/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises a plurality of oligosaccharides such that the overall fermentation rate profile of the prebiotic composition provides an increased population of beneficial bacteria in the human gut over an extended period of time.

Abstract: A nutritional composition having a lipid or fat; a protein source; a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; and up to about 2.5% by weight of a source of supplemental calcium which, when dissociated, provides a cation having prebiotic functionality.

Abstract: The present invention is directed to a processing method and a selection of ingredients that will retain TGF-? levels, bioactivity, and/or bioavailability in a liquid nutritional product.

Abstract: The present invention is directed an improved nutritional composition, methods of improving digestion, and methods of enhancing the bioavailability of TGF-?.