A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.

Provided is a composition comprising an isolated Lactobacillus paracasei D3.5 strain or cellular components thereof. In some embodiments, the composition is provided in a pharmaceutically acceptable carrier, which may be a food product, tablet or capsule suitable for enteral administration, etc. Also provided is a composition comprising lipoteichoic acid isolated from Lactobacillus paracasei D3.5 strain, which may be provided in a pharmaceutically acceptable carrier.

A composition is described comprising probiotics (live and viable or inactivated bacterial strains) and hyaluronic acid or a salt thereof and related use in prevention, treatment (therapeutic or cosmetic curative) or attenuation of at least one sign or symptom associated with, or caused by, skin aging. Use of the composition is also described in prevention or treatment (therapeutic or cosmetic curative) or attenuation of at least one sign or symptom associated with or caused by a reduction in the immune defences of the skin or by an inflammation/infection of the skin, such as an inflammation induced or caused by UV rays.

The invention provides an extracellular vesicle and a nucleotide fragment isolated from Lactobacillus paracasei GM-080 with the deposition number BCRC 910220 and CCTCC M 204012 and use thereof. The invention also relates to a method for modulating immune function comprising administering a composition including the extracellular vesicle and the nucleotide fragment.

The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.

The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.

A new use of Lactobacillus paracasei subsp. paracasei K56 capable of regulating the gastrointestinal flora balance is described. The deposit number of the Lactobacillus paracasei subsp. paracasei is DSM27447. This strain alone has the ability to significantly promote the growth of intestinal Bifidobacterium and Lactobacillus, suppress Desulfovibrio and/or Enterobacteria in the intestine, suppress Helicobacter and/or Escherichia-Shigella, and can endure a simulated in vitro gastrointestinal fluid stress environment. Experiments in mice show that this strain has no acute oral toxicity, no antibiotic resistance, and may be safely used in food processing.

A composition includes cells of Lactobacillus paracasei MCC1849 (NITE BP-01633). The composition is in the form of a pharmaceutical composition, a food, a drink, or a feed. The pharmaceutical composition can be used for treating an inflammatory disease, ulcer, food allergies, bronchial asthma, urticaria, pollinosis, anaphylactic shock or an opportunistic infection.

The present invention relates to a microorganism belonging to the group of lactic acid bacteria characterized in that it is capable of specifically binding to Streptococcus mutans, wherein the specific binding is (i) resistant to heat treatment; and/or (ii) resistant to protease treatment; and/or (iii) calcium-dependent; and/or (iv) formed within a pH range between 4.5 and 8.5; and/or (v) formed in the presence of saliva. Preferably, the specific binding can be assayed as follows: (a) growing said microorganism to stationary phase; (b) mixing said microorganism with Streptococcus mutans which has been grown to stationary phase; (c) incubating the mixture obtained in step (b) under conditions allowing the formation of aggregates of said microorganism and Streptococcus mutans and (d) detecting aggregates by the occurrence of a pellet.

Another aspect of the present invention is an analog or fragment of said microorganism which is thermally inactivated or lyophilized, wherein said analog or fragment retains the capability of specifically binding to Streptococcus mutans. In addition, the present invention encompasses compositions and additives for food, feed or drinks comprising the microorganism belonging to the group of lactic acid bacteria which specifically bind to Streptococcus mutans or an analog or fragment thereof. Moreover, uses of said microorganism or said analog or fragment thereof for the preparation of an anticariogenic or pharmaceutical composition or anticariogenic food or feedstuff as well as methods for producing said compositions or food or feedstuff are provided by the present invention.

A Method for Producing Milk and Dairy Supplements with a Unique Fatty Acid Composition, by Restoring the Commensal Natural Microbiota allows to obtain unique composition of fatty acids by its identification and separation from cow's, sheep's or goat's milk of specific geographic region and it also allows to obtain the natural, commensal microbiota, which would cease to exist due to pasteurization in the normal process of milk production and treatment, wherein the natural microflora is added to the drinking milk or stored in an instant form for addition to the milk or for the preparation of a dairy beverage containing the natural microflora typical for the region of milk's origin, while for region of Eastern and Central Slovakia there are identified and separated these beneficial microbes Enterococcus faecalis SP, Enterococcus faecalis Ccj, Enterococcus hirae Klk, Lactobacillus plantarum SP, Lactobacillus plantarum AN, Lactobacillus paracasei TD, Lactobacillus catenaformis SB and Kluyveromyces marxianus SB and most suitable ratio of fatty acids is ω-3 α-Linolenic acid (C18:3n3) 0.81%, ω-6 linoleic acid (C18:2n6c) 2.15%, arachidic acid (20:0) 0.22% and behenic acid (22:0) 0.11%.