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.

The nutritional food product compositions disclosed herein are provided to increase the levels of bioavailable spermidine. The compositions may include naturally-sourced spermidine in the form of a spermidine-containing fruit, vegetable, legume, and/or grain, one or more components that indirectly provides increased spermidine content, and a supplemental amount of spermidine. The compositions result in an improved profile panel of traditional biomarkers of general health and cellular health, higher levels of energy and alertness, reduced inflammation, and a stronger immune system.

Disclosed herein are methods for improving gastrointestinal barrier function, alleviating a gastrointestinal barrier dysfunction-associated disorder, and inhibiting growth of enteric pathogenic bacteria using a composition containing Lactobacillus rhamnosus MP108, Bifidobacterium longum subsp. infantis BLI-02, and Bifidobacterium animalis subsp. lactis BB-115, which are deposited at the China General Microbiological Culture Collection Center (CGMCC) respectively under accession numbers CGMCC 21225, CGMCC 15212, and CGMCC 21840. A number ratio of Lactobacillus rhamnosus MP108, Bifidobacterium longum subsp. infantis BLI-02, and Bifidobacterium animalis subsp. lactis BB-115 ranges from 1:0.2:0.67 to 1:9:9.

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Selected strains of bacteria belonging to the genus Lactobacillus and Bifidobacteria being able to maintain a long-lasting homeostasis condition in a human body are described. Furthermore, a composition is also described, including a food composition, a supplement product, a composition for a medical device or a pharmaceutical composition for use in the treatment of a long-lasting homeostasis condition in a human body; or for use in the treatment of renal failure, preferably acute or chronic; or for use in reducing uremic toxins, preferably of bacterial origin, such as indole and/or cresol.

The present invention relates to formulations and methods for stabilizing and protecting of biologic materials during harsh storing and use conditions, wherein the formulations relate to embedded bioactive materials and biologics, including live bacteria, in a protective glassy matrix.

A composition for promoting defecation includes a cell culture of at least one lactic acid bacterial strain which is substantially free of cells. The least one lactic acid bacterial strain is selected from the group consisting of Lactobacillus salivarius subsp. salicinius AP-32, Bifidobacterium animalis subsp. lactis CP-9, and Lactobacillus acidophilus TYCA06, which are respectively deposited at the Bioresource Collection and Research Center (BCRC) under accession numbers BCRC 910437, BCRC 910645 and BCRC 910813. Also disclosed is a method for promoting defecation, including administering to a subject in need thereof an effective amount of the composition.

This document provides dietary supplement compositions. For example, multi-supplement compositions having combinations of dietary supplement formulations useful for human or animal consumption are provided.

The invention relates to probiotic compositions, sachets, and nutritional supplements comprising a probiotic bacterium capable of an adaptive response resulting from growth in the presence of pomegranate extract, as well as methods of selecting, producing, and using thereof.

The invention relates to a bread-based beverage comprising probiotics selected from Lactobacilli, Bifidobacteria, Saccharomyces yeast, or a combination thereof, wherein the probiotics has a live probiotic cell count of >5.0 log CFU/mL. There is also provided a method of preparing the bread-based beverage thereof, comprising mixing bread with water to form a mixture; adding probiotics to the mixture to form an inoculated mixture and fermenting the inoculated mixture to form the beverage.