A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

The present disclosure relates to the field of microbiota research and therapy. In particular, the present disclosure pro-vides compositions and methods for increasing bioavailability of phytochemicals using probiotic bacteria. Compositions and methods described herein include combinations of probiotic bacteria and prebiotic plant glycosides, wherein the probiotic bacteria are capable of converting the prebiotic plant glycosides into aglycones with increased bioavailability.

Methods for the enzymatic modification of saponins, products made thereby, uses of said products and also to other associated aspects. The saponins may be extracts of Quillaja species, such as extracts of Quillaja saponaria Molina.

The present invention relates to a method for selectively producing compound K and compound Y, which are originally present in ginseng in a trace amount, from saponins of ginseng, and more specifically to a method capable of obtaining desired target compounds, that is, compound K and compound Y, in high yields, by treating saponins, obtained from ginseng, with particular enzymes to structurally convert the saponins.

The invention concerns a process to convert di-rhamnolipid to mono-rhamnolipid, using an ?-L-rhamnosidase enzyme which has a sequence identity of at least 70% with either SEQ ID. 1 or SEQ. ID 2.

The invention concerns a process to convert di-rhamnolipid to mono-rhamnolipid comprising the following process steps: (a) contact of a starting di-rhamnolipid material with an -L-rhamnosidase enzyme which is immobilised on a support; (b) separation of the produced mono-rhamnolipid from the reaction medium and/or side products; wherein the -L-rhamnosidase enzyme does not have -D-glucosidase activity.

The present invention relates to a method for selectively producing compound K and compound Y, which are originally present in ginseng in a trace amount, from saponins of ginseng, and more specifically to a method capable of obtaining desired target compounds, that is, compound K and compound Y, in high yields, by treating saponins, obtained from ginseng, with particular enzymes to structurally convert the saponins.

Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

The present invention relates to endoglucanases having xanthan degrading activity and polynucleotides encoding the endoglucanases. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the endoglucanases.