The present invention relates to a hydrogel formulation for delivering probiotics including a hydrogel, probiotics and zwitterionic buffer as an active ingredient, a composition for delivering probiotics comprising the same and a method of preparing the same, which adjust and maintain the internal pH of the hydrogel even in the gastric juice environment, thereby increasing the survival rate of the probiotics in the gastric juice and improving the delivery rate to the large intestine, by further adding zwitterionic buffer capable of maintaining pH to the hydrogel encapsulated with probiotics.

The invention relates to a human milk oligosaccharide (HMO) for use in supplementing the diet of a pregnant woman, a synthetic composition comprising an HMO for use in supplementing the diet of a pregnant woman, and a method for improving health outcomes in an infant by supplementing the diet of a pregnant woman.

A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.

The disclosure discloses Lactobacillus sp. BB1 enhancing memory ability, a fermented food and application thereof, and belongs to the technical field of microorganisms. The Lactobacillus sp. BB1 disclosed by the disclosure can be used for preparing functional foods, health-care products and drugs that enhance the memory ability of a healthy individual and improve memory impairment. The disclosure further provides the fermented food. The fermented food is prepared by fermentation with Lactobacillus sp. BB1, comprises a solid food, a liquid food and a semisolid food, and has a wide application prospect.

A microalgal flour having a particle size of between 30 and 150 μm and compressibility, measured by way of POWDER TESTER HOSOKAWA, of between 45 and 55%, has a flow value, determined according to a test A, of between 55 and 60% by weight for residue at 2,000 μm, dispersibility and wettability, expressed according to a test B, by the height of the product decanted in a beaker, of a value of between 0 and 2 mm; and a degree of humidification of a value of more than 70%, and preferably of more than 80%, of the total powder.

The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

The present invention relates to a composition for enhancing exercise capacity and recovery from fatigue containing fermented and aged noni, coconut sugar or muscovado sugar as an active ingredient, and more specifically, to a composition enhancing exercise capacity and recovery from fatigue, which has the effects of enhancing exercise capacity and inhibiting the accumulation of fatigue substances in blood by increasing glycogen storage in tissue and liver function. The present invention provides a food composition for exercise capacity enhancement and anti-fatigue, which is useful in the food industry. The composition of the present invention enables recovery from fatigue or enhancement of athletic ability to be achieved quickly by promoting the reduction of fatigue substances, and may provide sports drink products, functional food products and pharmaceutical composition products that are effective in enhancing recovery from fatigue and exercise capacity.

A method for determining the flexion or extension of a joint of a human or animal subject, comprising: applying a plurality of strain gauges to the joint in a known configuration; applying a first inertial measurement unit, IMU, to each strain gauge; receiving strain data from each of the strain gauges; receiving motion data from each of the IMUs; and calculating the flexion or extension of the joint in dependence on the received strain data, motion data and the configuration of the strain gauges.

The present invention relates to a food composition for preventing and ameliorating diabetes, comprising fermented noni, and a method for preparing the same. More specifically, fermented noni prepared by inoculating complex lactic acid bacteria containing 7 types of lactic acid bacteria comprises scopoletin, deacetylasperulosidic acid, and asperulosidic acid, which are produced by bioconversion, and a food composition for preventing and ameliorating diabetes, comprising fermented noni containing all of the three components may exhibit an effect of preventing and ameliorating diabetes by lowering blood glucose.

The present invention relates to a microorganism mixture comprising one or more microorganisms selected from the Bacillus, Paenibacillus, lactobacillus, Pseudomonas, Trichoderma, aspergillus, and Saccharomyces genera, and which is useful in treating of solid organic waste. The present invention also relates to a composition comprising said microorganism mixture, a process for preparing said composition, a method for treating solid organic waste, and the use of the microorganism mixture or the composition of the invention in treating solid organic waste.