Disclosed are an enzyme-treated royal jelly composition comprising carrageenan and enzyme-treated royal jelly treated with a peptidase; an enzyme-treated royal jelly composition comprising at least one member selected from the group consisting of galactomannan, galactomannan-containing polysaccharides, and xanthan gum, at least one member selected from the group consisting of carrageenan, dextrin, and pullulan, and enzyme-treated royal jelly treated with a peptidase; and an enzyme-treated royal jelly composition comprising dextrin, at least one member selected from the group consisting of carrageenan and pullulan, and enzyme-treated royal jelly treated with a peptidase.

Methods for the prevention or treatment of a galectin-3 mediated or dependent condition in a subject are provided. The methods include orally administering a first amount of a carbohydrate material to the subject and orally administering a second amount of a selected carbohydrate digesting enzyme to the subject. The methods further include enzymatically converting the carbohydrate material into one or more bioactive fragments and producing the one or more bioactive fragments in an amount sufficient to therapeutically inhibit galectin-3 in the subject.

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, quantifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.

A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination, and then treating with bromelain.

This invention refers to a procedure for reducing inorganic (heavy metals) and organic (aflatoxins, molds, etc.) contaminants in high-protein vegetable matter, mainly originating from rice. Applying said procedure to raw vegetable matter results in the obtainment of derivatives presenting levels of these contaminants significantly lower than the legal limits set by health authorities. Following the procedure set out in this invention, high-quality protein derivatives are obtained usable for vitamin and nutritional supplements, milk formula for babies, sports nutrition, clinical nutrition, animal feed ingredients, etc.

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the final product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna.

The present disclosure relates to novel sialidase enzymes having a preference for cleaving N-glycolylneuraminic acid (Neu5Gc) from glycoconjugates over cleaving N-acetyineuraminic acid (Neu5Ac). The present disclosure further provides the polypeptide of such novel sialidase and its catalytic pockets; the recombinant host cells expressing the same, as well as the enzymatic, pharmaceutical, and consumable compositions comprising such novel sialidases. Probiotic compositions comprising a bacterium that expresses the sialidase having a preference for Neu5Gc over Neu5Ac, and methods for removing Neu5Gc from consumable products are also provided. Also disclosed are methods for treating or preventing various diseases, disorders, and inflammatory conditions in a subject using the novel sialidases.

The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a hydrolyzed coconut product and to a process to prepare such a product. The hydrolyzed coconut product may be prepared by a process comprising an enzymatic hydrolysis of coconut kernels and the liquefaction of the coconut kernels. The process of the present invention comprises the steps of enzymatically hydrolyzing grated coconut kernels; liquefying the coconut kernels; and spray drying the hydrolyzed and liquefied coconut kernels. Advantageously, the subject matter of the present invention allows it, for example, to use unprocessed coconut kernels rather than coconut milk and coconut flour to prepare the hydrolyzed coconut product.

The present invention relates to a vegetable powder, a process for preparing the powder and its use in food products. The vegetable powder may be used to improve a food product, in particular to improve its taste, flavour or texture. An improved food product according to the invention shows one or more of the following improvements in comparison to the food product to which no powder has been added: a rounder flavour profile, less off-notes, a sweeter taste, more umami taste, more kokumi taste or more creaminess. The powder according to the invention allows for clean and clear-labelled food products.

A method of reducing the asparagine content of whole grain flour for the production of baked goods includes treating whole grains by tempering the whole grains in an aqueous solution of an asparagine-reducing composition to concentrate and localize asparaginase activity in the bran and germ of the whole grains. In one approach, the asparagine-reducing composition may comprise an asparaginase enzyme. In another approach, the asparagine-reducing composition may comprise a yeast strain capable of degrading asparagine. The tempering treatment with the asparagine-reducing composition reduces asparagine in the whole grains by at least about 25%, resulting in a whole grain flour having an asparagine content of no more than about 250 ppm. Also described are baked goods having a reduced asparagine and acrylamide content comprising a whole grain flour obtained by treating whole grains with an asparagine-reducing composition during tempering.