The present invention relates to a novel Kazachstania turicensis CAU Y1706 and a composition using same, and more specifically, to a Kazachstania turicensis CAU Y1706 (Accession No.: KCTC13794BP) strain, and a pharmaceutical composition, a food composition, a cosmetic composition, and a probiotic composition for preventing or treating inflammatory diseases, comprising the strain or a culture thereof as an active ingredient.

The present invention relates to a novel Kazachstania turicensis CAU Y1706 and a composition using same, and more specifically, to a Kazachstania turicensis CAU Y1706 (Accession No.: KCTC13794BP) strain, and a pharmaceutical composition, a food composition, a cosmetic composition, and a probiotic composition for preventing or treating inflammatory diseases, comprising the strain or a culture thereof as an active ingredient.

The present invention relates to a mushroom mycelium complex composition having a liver function-improving activity and a preparation method therefor. The composition is prepared by collectively inoculating the mycelia of three kinds of mushrooms that are Inonotus obliquus, Ganoderma lucidum, and Phellinus linteus, into a naked barley culture medium to obtain a mushroom mycelium complex and extracting the mushroom mycelium complex to obtain an extract of the mushroom mycelium complex. The composition has an effect of improving liver function.

The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile.

The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile.

A Lin28a activator includes a polysaccharide containing one or more selected from the group consisting of ribose, xylose, and derivatives thereof as an active ingredient. A dedifferentiation inducer of a monocyte includes a macrophage colony-stimulating factor and a polysaccharide containing one or more selected from the group consisting of ribose, xylose, and derivatives thereof as active ingredients. A therapeutic agent against diseases relating to damage in cells, tissues, or organs includes a polysaccharide containing one or more selected from the group consisting of ribose, xylose, and derivatives thereof as an active ingredient. A food or beverage product for preventing or alleviating diseases relating to damage in cells, tissues, or organs includes a polysaccharide containing one or more selected from the group consisting of ribose, xylose, and derivatives thereof. A cosmetic product includes a polysaccharide containing one or more selected from the group consisting of ribose, xylose, and derivatives thereof.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.