Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

Abstract: The present disclosure provides a fermentation product of Punica granatum and methods for regulating expression of MMP gene, TIMP gene and COL4A4 gene, promoting collagen production, and anti-aging by using the fermentation product of Punica granatum.

Abstract: The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containg a fermentation composition, as an active ingredient, fermented by Lactobacullus pentosus var.

Abstract: Inorganic anions nitrate and nitrite influence metabolic rate and glucose homeostasis. Infusion of nitrite iv caused an acute drop in resting energy expenditure (oxygen consumption) and nitrate, when given perorally, caused a drop in oxygen consumption during exercise and a depression of the increase in blood glucose observed after an oral glucose tolerance test. The doses of nitrate and nitrite did not cause any detectable change in methemoglobin levels of blood. Also, nitrate and nitrite did not alter lactate levels in blood. This discovery provides useful treatments to regulate the energy expenditure and glucose homeostasis of a mammal by administration of inorganic nitrite and/or nitrate.

Abstract: The present invention relates to the technical field of health food, and discloses a memory improving composition and the preparation method and use thereof. The composition is made from Arillus Longan, Poria, Semen Nelumbinis, enzymatic extract of Semen Juglandis, phosphatidylserine and taurine. In the present invention, the sovereign drug Arillus Longan is combined with ministerial drugs Poria and Semen Nelumbinis to synergistically achieve the effect of nourishing heart for tranquillization and tonifying kidney & invigorating spleen. They are further combined with enzymatic extract of Semen Juglandis improving brain metabolism and enhances memory, functional factor phosphatidylserine increasing fluidity and enhances plasticity of cell membrane, and taurine improving memory, to achieve the purpose of memory improvement together.

Abstract: To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.

Abstract: The present invention relates to the use of modified polyaspartic acids in dishwashing detergents, in particular as dispersants, film inhibitors and spot inhibitors. The invention also relates to dishwashing detergent compositions comprising modified polyaspartic acids.

Abstract: The present invention relates generally to the field of cosmetic and/or food supplement. More specifically, the present invention aims to provide the use of at least an ingredient containing caftaric acid and/or derivatives and a micro-organism and/or an enzyme capable of hydrolyzing caftaric acid and/or derivatives thereof to generate tartaric and/or caffeic acid, for improving skin tone and preventing and/or treating hyper-pigmentation of skin and/or skin color imperfections such as age-spots and other skin disorders characterized by abnormal pigments. Also, the present invention aims at providing a skin lightening agent.

Abstract: The present invention relates generally to the field of food supplements and/or food products for cosmetic purpose. More specifically, the present invention aims to provide an ingredient containing caftaric acid and/or derivatives for preventing and/or treating hyper-pigmentation of skin, skin color imperfections such as age-spots and other skin disorders characterized by abnormal pigments. The present invention also aims at improving skin tone as well as providing a skin lightening agent.

Abstract: The present invention relates generally to the field of food supplements for cosmetic purpose. More specifically, the present invention aims to provide an ingredient containing chicoric acid and/or derivatives for preventing and/or treating hyper-pigmentation of skin, skin color imperfections such as age-spots and other skin disorders characterized by abnormal pigments. The present invention also aims at improving skin tone as well as providing a skin lightening agent.

Abstract: Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Abstract: A microdermabrasion cream which eliminates the use of microcrystals which can potentially scar skins during a microdermabrasion process and is a cream which consists of the following combination of ingredients which can be safely utilized for microdermabrasion of facial skin. The present invention cream contains the following ingredients: deionized Water, Titanium Dioxide, Carbomer, Glycerin, Disodium EDTA, Caprylic/Capric Triglycerides, Polysorbate 20, Citrus Limon (Lemon) Peel Oil, Sodium Hydroxide, Menthol; Cyclomethicone, Dimethicone, Carica Papaya (Papaya Fruit), Ananas Sativus (Pineapple Fruit), Cucumis Sativus (Cucumber) Extract, Glycereth-7, Bambusa Arundinacea Stem Powder, Methylchloroisothiazolinone and Methylisothiazolinone.

Abstract: The present invention relates generally to the field of cosmetic and/or food supplement. More specifically, the present invention aims to provide the use of at least an ingredient containing chicoric acid and/or derivatives and a micro-organism and/or an enzyme capable of hydrolyzing chicoric acid and/or derivatives thereof to generate tartaric and/or caffeic acid, for improving skin tone and preventing and/or treating hyper-pigmentation of skin and/or skin color imperfections such as age-spots and other skin disorders characterized by abnormal pigments. Also, the present invention aims at providing a skin lightening agent.

Abstract: A complete nutritional composition comprising Lactococcus strains or probiotic is provided for reducing the symptoms of allergies in different groups of patients such as allergies originating from food allergens in young children or infants and respiratory allergens in children, adults and household pets. Preferably the composition reduces symptoms of allergies (secondary prevention) while not significantly affecting sensitization (primary prevention). The composition comprises a probiotic of the genus Lactococcus.

Abstract: The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc.

Abstract: A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification and concentration. The resulting juice concentrates contain no additives or preservatives. Said concentrates have no FDA Standards of Identity, and can be used in percentage juice calculations.

Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with lactobacillus and yeast in sequence. With stepwise fermentation of the garden stuff juice from two or more fresh garden stuffs with lactobacillus and yeast, and the addition of marine fish-skin collagen peptide for accelerating growth and metabolism of fermenting strains, said beverage contains more abundant metabolites from the nutritional ingredients of the natural garden stuffs, and will bring more beneficial and nutritional effects on health.

Abstract: There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above.

Abstract: The invention relates to temperature-stable polypeptides with ?-pyranosidase activity. The polypeptide substrates include ?-glucopyranosides und ?-xylopyranosides. Said polypeptides can be expressed alone or as fusion proteins for example in yeast or bacteria and subsequently purified. The polypeptides according to said invention can be used alone or in a mixture with other enzymes for the degradation of plant raw materials, among others for the enzymatic degradation of biomass containing lignocellulose, in particular hemicellulose and the hemicellulose component xylan. Said enzymes are suitable for use in textile processing, as an additive of detergents, or in the food or feed industry.

Abstract: The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of Lactobacillus paracasei subsp. paracasei, and to probiotic fruit beverage obtainable by such method.

Abstract: The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material; (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton to generate a second liquid comprising more components having a size larger than the pore size of the filter, including at least 18% of the saccharides, and a third liquid comprising more components having a size smaller than the pore size of the filter; (c) incubating the second liquid with microorganisms under conditions allowing a fermentation until the saccharide content of the second liquid is reduced by at least 20% due to microbial fermentation; (e) removing at least 80% of the alcohol or 80% of other fermentation products from the fermented liquid to obtain a fourth liquid; (f) combining at least a part of the fourth liquid with at least a part of the third liquid.

Abstract: A method for producing a dry composition from red grapes by natural fermentation that is, once brewed, steeped within hot water, tasteful to ingest as herb tea, and that complementary contains antioxidants, Catechin, Resveratrol, Tannin, Quercetin bearing anti-inflammatory and blood glucose lowering capacities; as well as a human skin rejuvenating natural product derived there from. The method is used to prepare dry composition containing phenolic antioxidants such as catechin, resveratrol, and quercetin, and comprises small parcels made from the grape berry, stalks, skins and seeds of the red grape Vitis labrusca. The method uses the sequential steps of crushing, two successive natural fermentation periods, and drying by utilizing simplified operations.

Abstract: The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

Abstract: It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the enzymatically treated mango juice to yield processed mango juice having a pulp content of no more than 20% (v/v) and a turbidity of at least 1,400 NTU.

Abstract: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.

Abstract: A method for removing furanocoumarins from a liquid includes the steps of incubating the liquid with fungal hyphae for at least about two hours and removing the hyphae from the liquid by a filtration step. The furanocoumarins can be recovered from the hyphae using methods within the ordinary skill in the art. The method is useful for the removal of furanocoumarins from furanocoumarin-containing citrus juice so that the juice can be safely consumed by humans taking drugs that are metabolized by P450 CYP3A, which is the enzyme responsible for the metabolism of many widely-prescribed medications.

Abstract: Provided is a drink containing vegetable juice and excellent in ease of drinking. A vegetable drink composition contains from 0.1 to 1.2 wt. % of (A) solids derived from vegetables and/or fruits, (B) an acidic polysaccharide water-soluble dietary fiber, and (C) water.

Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

Abstract: Disclosed are an agent for promoting proliferation of lactic acid bacteria, a preservative, and others, all of which do not deteriorate the flavor of food products. Specifically disclosed is a powdery malted rice extract composition obtained by inoculating lactic acid bacteria in a liquid prepared from a water extract of malted rice so that its Brix degree is 0.01 to 10, culturing the bacteria in the liquid, followed by drying the resulting culture.

Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Abstract: A system and method for processing a plant material derived juice, comprising, substantially without a required pH modification, and substantially without a thermal antimicrobial process extracting a juice from plant material with a juice extractor, and filtering the juice through at least two tangential flow filter stages having a pore size of less than about 0.2 microns, to produce a substantially aseptic juice, which is substantially absent thermal decomposition products of sugars.

Abstract: Fermentation product for adding to a food product, a food supplement or a diabetic food supplement. The product is obtained by fermentation of a medium containing pomegranate juice wherein the yeast Saccharomyces boulardii and Lactobacillus plantarum are used for the fermentation. The fermentation product contains 0.25% to 4% of one or more polyphenols, relative to the total weight of the ferment at the end of the fermentation process and before any optional other transformation, and the sugar content of the fermentation product, measured as percentage of glucose and of fructose, amounts to a maximum of 2% relative to the total weight of the ferment after the end of the fermentation process and before any optional other transformation.

Abstract: The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.

Abstract: The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.

Abstract: A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical industry and in the textile industry, detergent industry and in the baking industry.

Abstract: A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide having a molecular weight of between about 300 g/mol and 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible containing the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the particles, adding one or more enzymes, mixing or agitating the particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber.

Abstract: It is intended to provide a method of efficiently producing a fermented fruit or vegetable product which contains GABA at an elevated concentration without damaging the inherent flavor of the fruit or the vegetable. A method of producing a fermented product containing ?-aminobutyric acid which is characterized by comprising fermenting a plant or its press juice by using Enterococcus avium in the presence of glutamic acid or its salt and sake cake or its extract.

Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.

Abstract: A method of separating an enzyme construct from a solution, comprising providing an enzyme construct comprising an enzyme fused to a silaffin; adding the enzyme construct to a solution; adding a silica to the solution and separating the silica bound enzyme construct from the solution, wherein the solution is a beverage or a beverage intermediate.

Abstract: The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.

Abstract: The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same.

Abstract: Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit.

Abstract: The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strain or a cell culture derived from the strain.

Abstract: The invention relates to enzymes, compositions, and methods for efficient hydrolysis of arabinans present in plant biomass. More specifically, the invention relates to arabinases and compositions comprising arabinases to improve cell wall degradation to efficiently use plant biomass for bio-energy production. The invention also relates to a method for preparing a prebiotic. The prebiotic may contain branched arabinan oligomers comprise ?-(1,5)-linked arabinan backbone, and single substituted ?-(1,3)-linked arabinose monomers attached to the backbone, or double substituted ?-(1,2,3,5)-linked arabinose monomers attached to the backbone, or both. The invention also relates to a method for preparing fruit juice or wine. The invention also relates to a method for saccharification of a plant biomass. The invention also relates to a recombinant micro-organism genetically modified to express the enzymes of the present invention and optionally additional enzymes to achieve the disclosed methods.

Abstract: The invention relates to polyphenol-rich products of plants and also to a method of producing these products. In addition, the invention relates to the use of the polyphenol-containing products for producing foods, food supplements, dietetic foods and cosmetics; and also foods, food supplements, dietetic foods and cosmetics which contain such a product.

Abstract: A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated nectarines through one or more filters to produce a nectarine juice solution and (d) combining the nectarine juice solution with one or more plant cell wall degrading agents to produce a nectarine juice drink.

Abstract: The present invention discloses microbial organisms capable of fermenting malic acid to lactic acid having impaired capability of degrading citric acid. These microbial organisms are for example useful in methods of preferentially degrading malic acid over citric acid in a liquid composition or in methods of inducing malolactic fermentation during wine production. The invention also discloses a concentrate of these microbial organisms and methods of preparing such a concentrate. The present invention furthermore relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine.

Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a matcha (powdered green tea) in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush in hot water for a blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a matcha (powdered green tea) and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.