The invention relates to a protein material includes angiogenin and/or angiogenin hydrolysate in an amount of 2 to 15 mg/100 mg, and lactoperoxidase and/or lactoperoxidase hydrolysate, in the mass ratio to angiogenin and/or angiogenin hydrolysate of 0.3 to 20.

An object of the present invention is to provide: a Tau protein production accelerator containing a natural product as an active ingredient; a therapeutic or preventive agent for a disease caused by Tau protein deficiency; and a therapeutic or preventive food composition for a disease caused by Tau protein deficiency. Provided are: a Tau protein production accelerator containing a dry powder, ground product and/or extract of an earthworm as an active ingredient; a therapeutic or preventive agent for a disease caused by Tau protein deficiency; and a therapeutic or preventive food composition for a disease caused by Tau protein deficiency. The disease caused by Tau protein deficiency is preferably Alzheimer's disease.

An object of the present invention is to provide: a Tau protein production accelerator containing a natural product as an active ingredient; a therapeutic or preventive agent for a disease caused by Tau protein deficiency; and a therapeutic or preventive food composition for a disease caused by Tau protein deficiency. Provided are: a Tau protein production accelerator containing a dry powder, ground product and/or extract of an earthworm as an active ingredient; a therapeutic or preventive agent for a disease caused by Tau protein deficiency; and a therapeutic or preventive food composition for a disease caused by Tau protein deficiency. The disease caused by Tau protein deficiency is preferably Alzheimer's disease.

The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

An edible meat substitute product includes a fibrous mycelium mass in a range of 10 wt % to 100 wt %. The fibrous mycelium mass has a protein content greater than 40 wt % of a dry mass of the fibrous mycelium mass. The edible meat substitute product includes a water content in a range of 0 w % to 90 wt %.

A nutritional product having a pH from about 3.7 to about 7.5, preferably from about 4.2 to about 6.5 includes a buffer composition and an amino acid dissolved in a liquid, and the amino acid is present in an amount that at least partially includes the amino acid in at least one of free form, dipeptides, or tripeptides. The amino acid can include a combination of at least one N-acetyl-cysteine or functional derivative thereof and at least one glycine or functional derivative thereof. The buffer composition may include at least one of sodium bicarbonate, potassium bicarbonate, sodium hydroxide, or potassium hydroxide. The sodium bicarbonate and the potassium bicarbonate can be present in a molar ratio from about 1:1 to about 10:1.

The present invention addresses the problem of promoting a deamidation reaction with a protein deamidation enzyme. The present invention aims to promote the deamidation reaction by reacting a protein deamidation enzyme with a protein in the presence of a salt or a polysaccharide. According to the present invention, the reaction efficiency can be improved. The present invention is especially useful for the deamidation of a vegetable protein such as a pea protein. A deamidated protein (especially a deamidated vegetable protein) produced by employing the present invention can be used in various foods or beverages.

This invention is directed to compositions and methods to detect and treat gastrointestinal diseases.

This invention is directed to compositions and methods to detect and treat gastrointestinal diseases.