Fermented nutritional composition for cow's milk protein allergic subjects

Abstract

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 obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein and the mixture is fermented by lactic acid-producing bacteria. 
     
     
         2 . The nutritional composition of  claim 1 , wherein at least about 75% by weight of the total protein is potato protein. 
     
     
         3 . The nutritional composition of  claim 1 , wherein the lactic acid-producing bacteria comprises bacteria selected from the group consisting of  Streptococcus, Lactococcus, Bifidobacterium  and  Lactobacillus.    
     
     
         4 . The nutritional composition of  claim 1 , wherein the lactic acid-producing bacteria is selected from the group consisting of  Streptococcus salivarius  subsp.  thermophilus, Lactococcus lactis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus delbrueckii  subsp.  bulgaricus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus johnsonii, Lactobacillus helveticus  and/or  Bifidobacterium lactis , preferably  Streptococcus salivarius  subsp.  thermophilus  and/or  Lactococcus lactis.    
     
     
         5 . The nutritional composition of  claim 1 , wherein the lactic acid-producing bacteria is selected from the group consisting of  Streptococcus thermophilus  ST496,  Lactococcus lactis  NCC 2415 and/or  Bifidobacterium longum  BL999, preferably  Streptococcus thermophilus  ST496 and/or  Lactococcus lactis  NCC 2415. 
     
     
         6 . The nutritional composition of  claim 1 , wherein the lactic acid-producing bacteria comprises  Streptococcus thermophilus  ST496. 
     
     
         7 . The nutritional composition of  claim 1 , wherein the nutritional composition is an infant formula or yoghurt-like product. 
     
     
         8 . The nutritional composition of  claim 1 , is an infant formula is in the form of a powder or liquid. 
     
     
         9 . The nutritional composition of  claim 8 , wherein the infant formula is in the form of a reconstituted infant formula. 
     
     
         10 . The nutritional composition of  claim 1 , wherein the composition is an infant formula comprising:
 (a) 1.8-3.2 g protein per 100 kcal;   (b) 9-14 g carbohydrate per 100 kcal; and   (c) 4.0-6.0 g lipids per 100 kcal.   
     
     
         11 . A method for producing a nutritional composition comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein comprising the steps:
 (a) providing a solution comprising protein and carbohydrate, wherein the major source of protein is potato protein;   (b) adding the lactic acid-producing bacteria; and   (c) fermenting the solution of step (b).   
     
     
         12 . The method of  claim 11 , wherein the fermentation of step (c) is for about 4-10 hours at a temperature of about 20-45° C. 
     
     
         13 . The method of  claim 11 , wherein the fermentation of step (c) is continued until the solution reaches a pH of about 3.8-5.5. 
     
     
         14 - 15 . (canceled)