Abstract: Compositions contain at least one Staphylococcus carnosus strain, for example at least one of S. carnosus CNCM I-5398 or S. carnosus CNCM I-5400. A unit dosage form of the composition contains a prophylactically or therapeutically effective amount of the at least one Staphylococcus carnosus strain. Methods of making such compositions include adding at least one Staphylococcus carnosus strain to at least one other food component.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

Abstract: Use of human milk oligosaccharide LNT, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

Abstract: Use of galactose or a galactooligosaccharide, for increasing serpin protein production in Bifidobacterium longum subsp. longum.

Abstract: The present invention relates to a Bifidobacterium longum probiotic for use to improve fermentability of a plant fibre during gastro-intestinal tract passage in a subject, wherein said plant fibre has an insoluble fraction of between 40 to 80% (w/w).

Abstract: Serpin protein producing Bifidobacterium longum subsp. longum and compositions thereof for use in inhibiting gluten digestion. Compositions comprising the serpin protein producing Bifidobacterium longum subsp. longum may be used to mitigate the effects of hidden gluten in individuals following a gluten free diet.

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: The present invention relates to the use of a Poaceae and/or a Leguminoseae plant fiber to improve survival of a Bifidobacterium probiotic, wherein said plant fiber has an insoluble fraction of between 40 to 80% (w/w).

Abstract: Use of a sugar selected from lactose, fructose and raffinose, for increasing serpin expression in Bifidobacterium longum strain CNCM I-2618.

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: Use of a fructose disaccharide or fructooligosaccharide, for increasing protein production in Bifidobacterium longum subsp longum.

Abstract: The present invention relates generally to probiotics, in particular probiotics capable of bio-converting olive polyphenols. The invention relates to a method of selecting a probiotic strain or probiotic strain mixture. Further aspects of the invention include the use of a probiotic strain to increase the bio-efficacy of olive polyphenols and a composition comprising a probiotic strain for use in the potentiation of a therapeutic effect and/or a prophylactic effect of oleuropein.

Abstract: Disclosed is a probiotic combination comprising B longum CNCM I-2618 and B lactis CNCM I-3446 and —optionally further comprising B. longum ATCC BAA-999 for the treatment or prevention of an allergic disorder, or for the treatment or prevention of a food intolerance.

Abstract: Disclosed is a probiotic combination comprising B. longum and B. lactis for the treatment or prevention of an inflammatory-related gastrointestinal disorder such as an inflammatory bowel disease.

Abstract: The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched ?-glucan. Further aspects of the invention are a branched ?-glucan comprising linear segments of (?1?4) linked D-glucose units interspersed with (?1?6) glucosidic linkages and having (?1?4,6) branching points; a food composition; and the use of an ?-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

Abstract: Use of a sugar selected from lactose, fructose and raffinose, for increasing serpin expression in Bifidobacterium longum strain CNCM I-2618.

Abstract: A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having ?-glycosidase activity or a ?-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both ?-glycosidase activity and esterase activity or an enzyme having both ?-glycosidase activity and esterase activity, (iv) a first probiotic having ?-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having ?-glycosidase activity and an esterase, (vi) a ?-glycosidase and a probiotic having esterase activity and (vii) a ?-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein.

Abstract: The present invention relates generally to probiotics, in particular probiotics capable of bio-converting olive polyphenols. The invention relates to a method of selecting a probiotic strain or probiotic strain mixture. Further aspects of the invention include the use of a probiotic strain to increase the bio-efficacy of olive polyphenols and a composition comprising a probiotic strain for use in the potentiation of a therapeutic effect and/or a prophylactic effect of oleuropein.