Societe Des Produits Nestle S.a.

Biogaia Ab

Nestec S.a.

Catherine Ngom-Bru

Bernard Berger

Melissa Lepage

Clara Lucia Garcia-Rodenas

Stephane Duboux

Christof Gysler

Christina Vafeiadi

Yvette Fleury Rey

Carl Erik Hansen

Tara Neville

Cassandra Mokdad

Clementine Tastet

Christian Darimont-Nicolau

Enea Rezzonico

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Flavour generation in food

The invention concernsfor use in the prevention or treatment of microbiota dysbiosis, in particular, decreased levels of Actinobacteria and increased levels of Proteobacteria, in young mammals and in the prevention or treatment of disorders associated therewith. The microbiota dysbiosis may have been cause by numerous factors including being born by caesarean section, exposure to antibiotics in utero or after birth, or, parenteral feeding, hospitalizing, psychological stress or by gastrointestinal dysfunctions. The disorders that may be treated or prevented by preventing or treating microbiota dysbiosis include propensity to infection, allergy, type I diabetes mellitus, insulin resistance, type 2 diabetes, celiac disease, peripheral and central adiposity, obesity, necrotizing enterocolitis, inflammatory bowel disease, such as Crohn's disease and ulcerative colitis, and functional gastrointestinal disorders such as IBS, functional diarrhea, functional constipation, recurrent abdominal pain, and dyspepsia.

Use offor recovery of microbiota dysbiosis in early life

The present invention relates to means and methods for modulating the gut microbiota composition of a subject, preferably a human. In particular, the present invention provides an agent capable of reducing the proportion of Lachnospiraceae in the gut microbiota composition of a subject which agent is useful for promoting weight loss or preventing weight gain in a subject, preferably an obese or overweight subject.CGMCC 1.3724 is particularly preferred as the agent provided by and used in the present invention.

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Montpreveyres, Switzerland

Catherine Ngom-Bru