The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I). The present invention further relates to new compounds which are dimers of compounds of formula (I).

The present invention relates to a compound of formula (I), provided that this compound is not caffeine, for use in the treatment of myotonic dystrophy type 1 and type 2. The present invention also relates to compositions comprising the compound of formula (I). The present invention further relates to new compounds which are dimers of compounds of formula (I).

A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to Streptococcus thermophilus and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

The present invention discloses immune function development promoters and growth promoters comprising CCL25. The development of immune functions in a subject can be promoted by ingesting an immune function development promoter according to the present invention. Moreover, growth of a subject can be promoted by ingesting a growth promoter according to the present invention.

The disclosure relates to methods, systems and compositions for producing Buffalo milk, milk proteins and milk products. More specifically, the disclosure relates to methods systems, and compositions for continuously, batch-wise and semi-continuously produce Buffalo milk, milk proteins and milk products using transformed/transfected yeast and/or fungi and/or bacteria and/or algea cultured in bioreactors and/or fermenters, to express and/or secrete Bubalus bubalis Casein, Whey protein and additional proteins, collecting the expressed product and using it for producing various products.

The disclosure relates to methods, systems and compositions for producing Buffalo milk, milk proteins and milk products. More specifically, the disclosure relates to methods systems, and compositions for continuously, batch-wise and semi-continuously produce Buffalo milk, milk proteins and milk products using transformed/transfected yeast and/or fungi and/or bacteria and/or algea cultured in bioreactors and/or fermenters, to express and/or secrete Bubalus bubalis Casein, Whey protein and additional proteins, collecting the expressed product and using it for producing various products.

A liquid edible dip that includes a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose based composition may be a strained yogurt and the second lactose based composition may be an evaporated milk powder.

A liquid edible dip that includes a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose based composition may be a strained yogurt and the second lactose based composition may be an evaporated milk powder.