The present invention is directed to microbial oils that are enriched in their content of polyunsaturated fatty acids, their esters, their acid salts, alcohols formed therefrom, and/or aldehydes formed therefrom. The present invention is further directed to compositions containing the enriched microbial oils and methods of making and using the enriched microbial oils. The present invention is also directed to isolated microorganisms as well as strains and mutants thereof, biomasses, microbial oils, compositions, and cultures; methods of producing the microbial oils, biomasses, and mutants; and methods of using the isolated microorganisms, biomasses, and microbial oils.
MICROBIAL OILS ENRICHED IN POLYUNSATURATED FATTY ACIDS
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INFANT FORMULA WITH HIGH SN-2 PALMITATE AND OLIGOFRUCTOSE
An infant formula having a relatively high content of triglycerides having palmitic acid in the sn-2 position. The formula may include oligofructose. The formula may also include at least one omega 6 fatty acid and at least one omega 3 fatty acid. The formula may also have a relatively low protein content and an alpha-lactalbumin content similar to human milk The invention also includes a method for improving the stool consistency, increasing bifidobacteria in the colon, reducing potentially pathogenic bacteria in the colon and reducing calcium soaps in the stool of a formula-fed infant.
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Compositions and Methods for Increasing Nematode Resistance in Plants
The invention relates to methods and compositions for increasing resistance or tolerance to a nematode plant pest in a plant or part thereof. Nucleotide sequences that confer resistance or tolerance to nematode plant pests when expressed in a plant are provided as well as compositions comprising the polypeptides encoded by the nucleotide sequences, and transgenic plants and parts thereof comprising the nucleotide sequences.
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PROCESS FOR THE PRODUCTION OF FINE CHEMICALS
The present invention relates to a process for the production of fine chemicals in a microorganism, a plant cell, a plant, a plant tissue or in one or more parts thereof. The present invention relates further to a process for the control of the production of fine chemicals in a microorganism, a plant cell, a plant, a plant tissue or in one or more parts thereof. The invention furthermore relates to nucleic acid molecules, polypeptides, nucleic acid constructs, vectors, antisense molecules, antibodies, host cells, plant tissue, propagation material, harvested material, plants, microorganisms as well as agricultural compositions and to their use.
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Polypeptides Having Lysozyme Activity and Polynucleotides Encoding Same
The present invention relates to isolated polypeptides having lysozyme activity and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.
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METHOD FOR PRODUCING 3-MENTHOXY PROPANOL AND COMPOSITIONS FOR IMPARTING COOLING SENSATION
[Problem] The present invention provides: a composition for imparting a cooling sensation, which contains 3-menthoxy propanol; and a method for producing 3-menthoxy propanol with high selectivity and high yield using 3-menthoxy-1,2-epoxypropane as a starting material. [Solution] The present invention relates to: a method for producing 3-menthoxy propanol with high selectivity and high yield by performing catalytic hydrogenation of 3-menthoxy-1,2-epoxypropane in the presence of a heterogeneous metal catalyst such as a cobalt, a ruthenium catalyst or a nickel catalyst; and an excellent composition for imparting a cooling sensation, which contains a mixture of 3-menthoxy-1-propanol and 1-menthoxy-2-propanol.
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ANTIMICROBIAL AND ANTIHYPERTENSIVE PROBIOTIC COMPOSITION, FOOD PRODUCT AND DIETARY SUPPLEMENT COMPRISING MICROORGANISM STRAIN LACTOBACILLUS PLANTARUM TENSIA DSM 21380 AND METHOD FOR SUPPRESSING CONTAMINATING MICROBES IN A FOOD PRODUCT
The present invention relates to an antimicrobial and antihypertensive probiotic compositions comprising microorganism strain Lactobacillus plantarum Tensia DSM 21380, e.g. food or pharmaceutical compositions or a dietary supplement compositions, food products (dairy products, e.g. fermented products or cheese). The invention also relates to method for suppressing pathogens and non-starter lactobacilli in food product and method for extension of shelf life of food product by the means of Lactobacillus plantarum Tensia DSM 21380.
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Proteases for Degrading Gluten
Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients suffering from gluten intolerance.
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MALLEABLE PROTEIN MATRIX AND USES THEREOF
The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation (or encapsulation) of various hydrophilic or lipophylic substances. The present invention also relates to the process for the preparation of the malleable protein matrix and its usages.
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COMPOSITIONS AND METHODS FOR MODIFYING GASTROINTESTINAL FLORA
Provided are methods and compositions for enhancing the gastrointestinal health of an animal in need thereof by administering a gastrointestinal health maintaining or improving amount of a composition comprising an effective amount of lactic acid. The administered composition may also comprise one or more prebiotic, probiotic, symbiotic, anti bacterial, or anti-diarrhea agents.
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Stable Aqueous Suspension
An aqueous suspension of a hydrophobic nutrient is disclosed. In particular, the nutrient, in ester form, is combined with a selected dispersion aid and a dispersion agent(s), and then dispersed in an aqueous medium to form the suspension.
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METHOD FOR STABILIZING AN ELECTROCHEMICALLY GENERATED SANITIZING SOLUTION HAVING A PREDETERMINED LEVEL OF FREE AVAILABLE CHLORINE AND pH
The present invention provides a method for stabilizing free available chlorine solutions that are electrochemically generated utilizing one or more Cylindrical Electrolysis cells, which allows generation of Hypochlorous Acid (HOCL) solutions with excellent sanitizing properties. The invention further provides methods to stabilize different concentrations of Hypochlorous Acid solutions with a pH value ranging from 4.0 to 7.5 and an Redox Oxidation Potential between +700 and +1200 mV, as well methods to stabilize hydrogel formulations containing Hypochlorous Acid as the active ingredient.
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CAUSTIC AGRICULTURAL COMPOSITIONS
An aqueous teat dip composition includes significant amounts of glycerin and preferably ethanol and has a pH of at least 8.5. The aqueous teat dip composition can be provided by a method that involves delivering a basic concentrate to a site where dairy animals are located where the concentrate is mixed with water before the pH of the resulting solution is upwardly adjusted. The basic concentrate can be a byproduct of a biofuel refining process.
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Nutritional Composition Comprising Whey and Hydrolyzed Casein and Uses Thereof
The present disclosure provides a nutritional composition, such as a preterm infant formula that includes a protein source comprising whey protein and hydrolyzed casein protein. The whey protein to hydrolyzed casein ratio may be from about 90:10 to about 50:50 by weight. The hydrolyzed casein may have a degree of hydrolysis of from about 20% to about 80%. Additionally, provided are methods for improved gastric emptying and improved digestibility in a target subject, such as a preterm infant. When administered, the nutritional compositions may promote intestinal transit and absorptive capacity. Consequently, better growth and development, especially neurological development of the target subject may be achieved.
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FOOD PRODUCTS COMPRISING ZEOLITES
The present invention concerns food products comprising zeolite, in particular clinoptilolite and optionally in combination with other inorganic components able to reduce absorption of the ethanol ingested via the consumption of alcoholic drinks. A further subject-matter of the invention is a clinoptilolite having characteristic purity and granulometry.
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Xylanases for Animal Feed
The present invention relates to the use in animal feed of a xylanase having a percentage of identity to a Paenibacillus xylanase having the sequence of amino acids 1-184 of SEQ ID NO: 4 of at least 82.7%, as well as to feed additives and feed compositions comprising such xylanase. These xylanases are significantly better than known animal feed xylanases to solubilize and also degrade insoluble fibre polysaccharides (Non-Starch Polysaccharides, abbreviated NSP), such as arabinoxylan polysaccharides.
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METHOD OF RELEASING NICOTINE FROM CHEWING GUM
A method of releasing nicotine from a compressed chewing gum tablet, wherein the chewing gum tablet includes two modules; a first module including nicotine and tablet material, and a second module including gum base and nicotine.
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WINEMAKING METHOD WITHOUT THE ADMIXTURE OF SULPHUR DIOXIDE, USING CHITOSAN-BASED FILMS
The present invention relates to a winemaking process using the traditional method of vinification except that, after fermentation, a chitosan-based film is placed in contact with the wine and no sulfur dioxide is added. The present invention also relates to a process for preparation of a chitosan-based film by modification of the chitosan with natural compounds, which allows to produce chitosan films stable in acidic medium, with high antioxidant activity, while maintaining the antimicrobial activity. In one embodiment, the films are prepared by covalent linkage to the chitosan of molecules, such as genipin, which results in decreasing its solubility in acidic medium, and also of molecules with high antioxidant activity, such as caffeic acid, or grape and wine extracts rich in compounds with antioxidant activity.
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FOOD INGREDIENT COMPRISING HYDROLYZED WHOLE GRAIN
The present invention relates to a food ingredient comprising a savory flavour component, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
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ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS
A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.
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