The invention relates to a tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ≥6.0 log CFU/ml. The invention further relates to a method of preparing the tea-based beverage having a live probiotic cell count of ≥6.0 log CFU/ml comprising the steps of: mixing tea infusion with sugar to form a mixture, inoculating probiotics to the mixture to form an inoculated mixture, fermenting the inoculated mixture for a pre-determined period of time to form the beverage. In one embodiment, the probiotics comprises Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus ermentum, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

The invention relates to a tea-based beverage comprising probiotics, wherein the probiotics has a live probiotic cell count of ≥6.0 log CFU/ml. The invention further relates to a method of preparing the tea-based beverage having a live probiotic cell count of ≥6.0 log CFU/ml comprising the steps of: mixing tea infusion with sugar to form a mixture, inoculating probiotics to the mixture to form an inoculated mixture, fermenting the inoculated mixture for a pre-determined period of time to form the beverage. In one embodiment, the probiotics comprises Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus ermentum, Lactobacillus rhamnosus, Lactobacillus paracasei, Saccharomyces boulardii, Saccharomyces cerevisiae, or a combination thereof.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

A health food for promotion of quality of sleepy and metabolism, comprises the following components with a weight ratio of: 44.93 Milligrams ±25% of Magnesium (Mg), 3.8 Milligrams (±25%) of Zinc (Zn), 40 Micrograms (±25%) of Selenium (Se) and 40 Micrograms (±25%) of Chromium (Cr). Magnesium has the effect to promote ability of cardiovascular disease prevention; zinc can increase the power of mitochondria and enhance the power of metabolism, selenium serves to reduce risks of suffering from cancers and suppress the probability of infection of RNA virus, and Chromium has the effect of reduction of type 2 diabetes. A combination of above mentioned components has the overall effect of promotion of sleep quality, reduction of demand of sleep and increase abilities of diseases preventions.

A health food for promotion of quality of sleepy and metabolism, comprises the following components with a weight ratio of: 44.93 Milligrams ±25% of Magnesium (Mg), 3.8 Milligrams (±25%) of Zinc (Zn), 40 Micrograms (±25%) of Selenium (Se) and 40 Micrograms (±25%) of Chromium (Cr). Magnesium has the effect to promote ability of cardiovascular disease prevention; zinc can increase the power of mitochondria and enhance the power of metabolism, selenium serves to reduce risks of suffering from cancers and suppress the probability of infection of RNA virus, and Chromium has the effect of reduction of type 2 diabetes. A combination of above mentioned components has the overall effect of promotion of sleep quality, reduction of demand of sleep and increase abilities of diseases preventions.

Provided are a novel yeast strain producing glutathione and a method of producing glutathione using the same.

Provided are a novel yeast strain producing glutathione and a method of producing glutathione using the same.

The disclosure is a composition for treating, preventing, ameliorating, or suppressing cancer, or inhibiting cancer metastasis, comprising a plant fermentation extract as an active ingredient, wherein the plant fermentation extract comprises a yeast that is viable in an environment at pH 1 and that is capable of forming spores in a complete medium.

The disclosure is a composition for treating, preventing, ameliorating, or suppressing cancer, or inhibiting cancer metastasis, comprising a plant fermentation extract as an active ingredient, wherein the plant fermentation extract comprises a yeast that is viable in an environment at pH 1 and that is capable of forming spores in a complete medium.