A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.
PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP)
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PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
(Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.
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DIAGNOSIS AND THERAPEUTIC EPITOPE, AND TRANSGENIC PLANT
A method of diagnosing coeliac disease, or susceptibility to coeliac disease, in an individual comprising: (a) contacting a sample from the host with an agent selected from (i) the epitope comprising sequence which is: SEQ ID NO: 1 or 2, or an equivalent sequence from a naturally occurring homologue of the gliadin represented by SEQ ID NO: 3, (ii) an epitope comprising sequence comprising: SEQ ID NO: 1, or an equivalent sequence from a naturally occurring homologue of the gliadin represented by SEQ ID NO: 3, which epitope is an isolated oligopeptide derived from a gliadin protein, (iii) an analogue of (i) or (ii) which is capable of being recognised by a T cell receptor that recognises (i) or (ii), which in the case of a peptide analogue is not more than 50 amino acids in length, or (iv) a product comprising two or more agents as defined in (i), (ii) or (iii), and (b) determining in vitro whether T cells in the sample recognise the agent; recognition by the T cells indicating that the individual has, or is susceptible to, coeliac disease. Therapeutic compositions which comprise the epitope and gliadin proteins which do not cause coeliac disease are also provided.
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AROGENATE DEHYDRATASES AND LIGNIFICATION
Provided are methods for decreasing carbon flow into lignin in plants, comprising reducing or eliminating, using mutagenesis and/or recombinant means, expression and/or activity of at least one chloroplast-localized arogenate dehydratase (ADT) sufficient to reduce phenylalanine (Phe) availability for metabolism into Phe-derived phenylpropanoids, wherein the amount, level or distribution of lignin is reduced relative to control plants. In particular aspects, the plant has a plurality of chloroplast-localized ADTs, and reducing or eliminating comprises reducing or eliminating expression and/or activity of at least two of the plurality of ADTs. Also provided are recombinant plants or parts or cells thereof, comprising at least one mutation, genetic alteration or transgene that reduces or eliminates the expression and/or activity of at least one chloroplast-localized ADT, wherein the amount, level or distribution of lignin is reduced relative to normal. Further provided are reduced lignin plant products.
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PLANTS WITH ALTERED LEVELS OF VEGETATIVE STARCH
Vectors for altering the expression of one or more starch regulation enzymes are provided. Methods of transformation of plant tissues to express elements altering expression of one or more starch regulation enzymes, and resulting transgenic plants are provided. Methods of using the transgenic plants are provided.
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Soybeans Having High Germination Rates and Ultra-Low Raffinose and Stachyose Content
Soybean seeds having an ultra-low raffinose and stachyose phenotype. Also disclosed is a mutant allele of soybean designated SG-ULRFO which results in an ultra-low raffinose and stachyose phenotype. The present invention also relates to a soybean seed, a soybean plant and parts of a soybean plant and a soybean hybrid which comprises the mutant allele. Also disclosed are ultra-low raffinose and stachyose soybean seeds having unexpectedly increased germination rates when compared with soybean lines not having a low raffinose and stachyose seed content. Also disclosed are mutant RS3 and RS4 genes with polymorphisms which contribute to the ultra-low raffinose and stachyose phenotype as described in the present invention. The present invention also relates for method of using the soybean seeds and plants of the present invention, to plants parts derived from the present invention, to methods of producing transgenic plants using the plants and seeds of the present invention.
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IFG-1 DEPENDENT MODULATION OF VSELS
Characteristics of the VSELs stem cell population of a mammal are correlated with aging, including VSEL number, imprinting status of genetic loci, and expression of markers of pluripotent stem cells. The present invention provides VSEL-based methods and compositions for determining the biological age of a mammal.
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METHOD FOR MAKING A GAS FROM AN AQUEOUS FLUID PRODUCT OF THE METHOD AND APPARATUS THERFOR
A method for producing a purified, stable, compressible gas from an aqueous fluid. The gas is suitable for a variety of uses and may also be infused into water which itself is useful for a variety of purposes
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Orally dispersible multi-micronutrient dietary supplement composition and methods of using same
The present invention is directed to a novel orally dispersible multi-micronutrient dietary supplement in a tablet dosage form. Use of lipid encapsulated substrates, flavorings, sweeteners and bitter masking agents provides for a dosage that suppresses unpleasant tastes or aftertastes and imparts a pleasant mouth feel when the tablet disperses after being sucked or chewed for several minutes. The combination of lipid encapsulated substrates, oral disintegration and multiple daily dosing schedule provides for improved bioavailability of several crucial micronutrients.
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Loquat Tea Composition
A loquat leaf tea composition and method of making the same is disclosed. The loquat leaf tea composition comprises a plurality of loquat leaves boiled and/or steeped in water. The loquat leaf tea composition is useful as an anti-oxidant rich health beverage that helps stabilize blood sugar levels and is beneficial to the liver and pancreas.
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COMBINATION OF BIOAVAILABLE METHIONINE WITH AT LEAST ONE ESSENTIAL OIL
A method of improving livestock performance that includes administering a synergistic composition including a bioavailable methionine compound and at least one essential oil, as a feed additive to livestock. Improved livestock performance includes improved livestock growth, viability, homogeneity, production efficiency, or any combination thereof.
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Feed Additive for Improved Pigment Retention
Extruded, formulated fish feed containing less than 10 percent by weight of ash, more than 20 percent by weight of fat, less than 20 percent by weight of starch-containing raw material, and pigment selected from the group of carotenoids, wherein the fish feed contains at least one water-soluble antioxidant selected from the group consisting of hydroxycinnamic acids and hydroxybenzoic acids, and wherein the fish feed contains up to 40 mg of pigment per kg feed of at least one pigment selected from the group consisting of astaxanthin and canthaxanthin. It is also described feeding fish with the feed.
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COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
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COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.
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PACKAGING CONTAINER AND CONFECTIONERY PRODUCT CONTAINED IN PACKAGING CONTAINER
A packaging container is provided, which is configured such that a plurality of food pieces are contained in anteroposteriorly overlapping relation in a plurality of rows, and satisfies requirements for the compactness of the container and the pick-out easiness for picking out each of the food pieces. In a packaging container (A) having a slidable configuration, chewing gum pieces (40) (food strips) can be contained upright in side-by-side relation in a front chamber (L) and in a rear chamber (B) located behind the front chamber (L). The rear chamber (B) is combined with the front chamber (L) so as to be slidable upward with respect to the front chamber (L). Therefore, there is no need to preliminarily provide a raised bottom portion in a rear portion of the packaging container (A) for locating chewing gum strips (40) contained in a rear row (rear chamber (B)) at a higher height level than chewing gum strips (40) contained in a front row (front chamber (L)), but the chewing gum strips (40) can be easily picked out by sliding the rear chamber (B) upward with respect to the front chamber (L) as required to locate the rear row chewing gum strips (40) at a higher height level than the front row chewing gum strips (40). This obviates the need for providing the raised bottom portion, thereby achieving the size reduction of the packaging container (A).
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CONTAINERS FOR FERMENTED SOYBEANS (NATTO), FERMENTED SOYBEANS WITHIN SAID CONTAINERS, AND METHOD FOR MANUFACTURING SAME
A natto (fermented soybeans) container 11 is made of a resin-foam sheet of a structure of which a lid body, having a natto-holding recess, is connected by a hinge part to, and covering the opening of the container body. A seasoning-holding recess is provided adjacent to the inner-lid surface of the lid body. A pre-defined folding line L1 is described on the outer-lid surface of the lid body, along which the lid body folds upward into a valley shape. A splittable groove, provided on the lid body, communicates with the natto seasoning-holding recesses and crosses the pre-defined folding line L1. A sealant material is provided on the outer-lid surface, covering and sealing the seasoning holding recess. Hence, the lid body folds into a valley-shape along the pre-defined folding-line crossing, thus breaking the splittable groove.
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SUPPRESSED-POP POPCORN
Suppressed-pop popcorn is made by soaking popcorn kernels in a room temperature aqueous enzyme solution. The enzyme solution degrades the pericarp structure of the popcorn kernels and increases the moisture content within the popcorn kernels. As a result, the popcorn kernels partially pop when exposed to heat, yielding a crunchy, orally satisfying snack.
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Preparation of Dough or Baked Products
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.
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PROBIOTICS-CONTAINING SOYBEAN OLIGOSACCHARIDE PRODUCT AND PREPARATION THEREOF
Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a percentage of the combined weight of raffinose and stachyose being at least 46%, a weight percentage of fructose being not greater than 8.5%, and a weight percentage of glucose being not greater than 1.0%, based on the total weight of fructose, glucose, sucrose, raffinose, and stachyose. The soybean oligosaccharide product is prepared by extracting a soybean raw material with water under a pH of 3-6 and at a temperature of 50-70° C. to obtain an extract containing acidic soluble saccharides of soybean, and inoculating and fermenting the extract with probiotics that are able to decompose monosaccharides and disaccharides, but substantially not able to decompose trisaccharides or tetrasaccharides.
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NUTRITIONAL COMPOSITIONS INCLUDING EXOGENOUS VITAMIN K2
Nutritional composition and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including exogenous vitamin K2. The nutritional composition may further include an additional component selected from the group consisting of phosphorus, magnesium, zinc, iron, copper, manganese, calcium, vitamin D, osteopontin and combinations thereof
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