A prophylactic agent for spontaneous cancer may contain a plant fermentation product as a mixture of (a) to (g), fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake. A SAM evaluation system and/or SAMP mouse may evaluate such cancers and/or substances thereon.

A prophylactic agent for spontaneous cancer may contain a plant fermentation product as a mixture of (a) to (g), fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake. A SAM evaluation system and/or SAMP mouse may evaluate such cancers and/or substances thereon.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

A method is provided for treating pathogens with a lipid-based carrier and organic acids. More specifically the lipid carrier may have a pKa of 2.5-4.0 and/or may be acid oil, such as Acidulated Vegetable Oil. Furthermore, compositions consistent with the method are provided wherein the lipid-based carrier increases antipathogenic action of the organic acid. For example, the carrier may have a pKa that increases the antimicrobial action of the organic acid and/or an additional essential oil. The carrier may be acid oil, such as Acidulated Vegetable Oil derived from soapstocks and/or gums, but is not limited to same. The organic acid may include, but is not limited to, formic acid, acetic acid, propionic acid, butyric acid, and combinations thereof.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Morus leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Morus leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis Coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, Vitis Coignetiae berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Moms leaf, fish mint, Japanese mugwort, Sasa veitchii, and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom.