The object of the present invention is to provide a composition having a blood pressure-lowering effect and/or an anti-stress effect, wherein an active ingredient of a choline ester such as acetylcholine, and the like, can be easily administered to humans by the oral pathway.

Consequently, the object of the present invention is to provide a novel composition for oral ingestion having a blood pressure-lowering effect and a vasodilatory effect, wherein a choline ester such as acetylcholine, and the like, can be easily administered to humans by the oral pathway, and to provide food which is a useful supply source therefore.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Bacteriophage Insensitive Mutants (BIMs) of three Streptococcus thermophilus parent strains were generated and characterized for phage sensitivity, sedimentation rate, cell chain length, phage adsorption and CRISPR loci alterations. Several BIMs showed an altered sedimentation phenotype as well as an increase cell chain length, reduced phage sensitivity, reduced phage adsorption and 100% identity in three CRISPR loci. The results show that the derived BIMs have become phage-resistant through a mechanism other than CRISPR.

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

A medicine, a food or a drink and feed which are effective for preventing and/or improving decline, occurring with age (senescence), in memory and learning ability are provided. A novel microorganism having the effect of preventing and/or improving decline, occurring with age (senescence,) in memory and learning ability is provided. More specifically, the microorganism is characterized by being a microorganism belonging to Lactobacillus, Bifidobacterium, Streptococcus, Leuconostoc or Pediococcus, more specifically a microorganism belonging to any of Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus gallinarum, Lactobacillus johnsonii, Lactobacillus delbrueckii subsp. delbrueckii, Bifidobacterium catenulatum, Bifidobacterium pseudolongum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Streptococcus thermophiles, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc lactis, Pediococcus acidilactici and Pediococcus pentosaceus.

A medicine, a food or a drink and feed which are effective for preventing and/or improving decline, occurring with age (senescence), in memory and learning ability are provided. A novel microorganism having the effect of preventing and/or improving decline, occurring with age (senescence,) in memory and learning ability is provided. More specifically, the microorganism is characterized by being a microorganism belonging to Lactobacillus, Bifidobacterium, Streptococcus, Leuconostoc or Pediococcus, more specifically a microorganism belonging to any of Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus gallinarum, Lactobacillus johnsonii, Lactobacillus delbrueckii subsp. delbrueckii, Bifidobacterium catenulatum, Bifidobacterium pseudolongum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Streptococcus thermophiles, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc lactis, Pediococcus acidilactici and Pediococcus pentosaceus.