Fermented nutritional composition for cow's milk protein allergic subjects
A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.
1. A nutritional composition produced by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of the protein in the mixture is potato protein, the mixture is fermented by lactic acid-producing bacteria selected from the group consisting of Streptococcus salivarius subsp. thermophilus, Lactococcus lactis, Bifidobacterium longum , and mixtures thereof, and the nutritional composition does not comprise any dairy protein.
2. The nutritional composition of claim 1 , wherein the potato protein is at least about 75% by weight of a total amount of the protein in the nutritional composition.
3. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are selected from the group consisting of Streptococcus thermophilus ST496, Lactococcus lactis NCC 2415 and Bifidobacterium longum BL999.
4. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria comprise Streptococcus thermophilus ST496.
5. The nutritional composition of claim 1 , wherein the nutritional composition is an infant formula or a potato protein-based yogurt.
6. The nutritional composition of claim 5 , wherein the infant formula is in the form of a powder or a liquid.
7. The nutritional composition of claim 5 , wherein the infant formula is in the form of a reconstituted infant formula.
8. The nutritional composition of claim 1 , wherein the nutritional composition is an infant formula comprising:
(a) 1.8 g-3.2 g protein per 100 kcal of the nutritional composition;
(b) 9 g-14 g carbohydrate per 100 kcal of the nutritional composition; and
(c) 4.0 g-6.0 g lipids per 100 kcal of the nutritional composition.
9. A method for producing the nutritional composition of claim 1 , the method comprising:
(a) providing a solution comprising the protein, the carbohydrate and the fat, wherein the major source of the protein in the solution is the potato protein;
(b) adding lactic acid-producing bacteria to the solution of step (a); and
(c) fermenting the solution of step (b) to form the nutritional composition.
10. The method of claim 9 , wherein the fermenting of step (c) is performed for about 4 hours-10 hours at a temperature of about 20° C.-45° C.
11. The method of claim 9 , wherein the fermenting of step (c) is continued until the solution of step (b) reaches a pH of about 3.8-about 5.5.
12. The method of claim 9 , wherein the fermenting of step (c) is performed at a temperature of about 30° C.-45° C.
13. The method of claim 9 , wherein the fermenting of step (c) is continued until the solution of step (b) reaches a pH of about 4.8-about 5.2.
14. The nutritional composition of claim 1 , wherein an additional source of the protein is a plant protein selected from the group consisting of pea protein, rice protein, quinoa protein, oat protein, sunflower protein, coconut protein, and combinations thereof.
15. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are either Streptococcus salivarius subsp. thermophilus or Lactococcus lactis.
16. The nutritional composition of claim 1 , wherein the lactic acid-producing bacteria are either Streptococcus thermophilus ST496 or Lactococcus lactis NCC 2415.
17. The nutritional composition of claim 1 , wherein the remaining source of the protein is a plant protein.