Probiotic composition for treating malnutrition

Abstract

The present invention relates to the use of a probiotic composition comprising the probiotic strains Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33364, Lactobacillus paracasei DSM 33373, Lactobacillus reuteri DSM 33374, Bacillus megatherium DSM 33300, Bacillus pumilus DSM 33297, Bacillus pumilus DSM 33355 ("Promotrient" consortia) for the treatment and prevention of malnutrition in humans and animals, such as human beings and animals, such as human beings and animals. It increases the nutritional value of cereal foods, in particular from wheat, by increasing the bioavailability of essential micronutrients and amino acids contained in these foods.

Description

Technical Field

[0001] The present invention relates to a probiotic composition comprising the probiotic strains Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33364, Lactobacillus paracasei DSM 33373, Lactobacillus reuteri DSM 33374, Bacillus megaterium DSM 33300, Bacillus pumilus DSM 33297, and Bacillus pumilus DSM 33355 (the "nutrient promoter" consortium), for the treatment and prevention of malnutrition in humans and animals, which increases the nutritional value of foods containing cereals, particularly those derived from wheat, by increasing the bioavailability of essential micronutrients and amino acids contained in such foods. Background Art

[0002] In the context of the present invention, malnutrition refers to insufficient or unbalanced intake of energy and / or nutrients in humans, rather than overnutrition. Approximately 700 million people worldwide are undernourished, and considering the severity of this problem, the World Health Organization has set ambitious global nutrition targets for 2025, such as those for stunting, anemia, and low birth weight. To this end, it is necessary to improve the accessibility and quality of foods, supplemented with technical solutions such as those disclosed in the present invention, in order to maximize the nutritional value of foods.

[0003] Although malnutrition is mainly a phenomenon in low- and middle-income countries, it is also prevalent in specific groups in developed countries, such as the elderly, subjects affected by functional gastrointestinal diseases, vegetarians, vegans, and subjects who practice exclusion or unbalanced diets. Vegetarian, vegan, and wheat-based diets are especially associated with limited intake and bioavailability of the essential amino acid L-lysine and the essential micronutrients iron (Fe), zinc (Zn), and magnesium (Mg). Wheat-based diets also limit the bioavailability of iron, zinc, and magnesium through the presence of phytic acid, an antinutritional factor that chelates divalent cations and thus prevents their absorption from the intestinal lumen. Large-scale food fortification has been applied, such as fortification of salt, soil, and common crops, but despite these initiatives, micronutrient deficiencies remain very common and cause major global health problems [1].

[0004] The recommended intake ranges to meet lysine requirements are 64 to 30 mg / kg body weight per day [2]. The recommended intake ranges for iron, zinc, and magnesium are 10 to 30 mg / day (iron), 7 to 16 mg / day (zinc), and 300 to 350 mg / day (https: / / www.dge.de / wissenschaft / referenzwerte / ). Interestingly, the recommended amount of zinc depends on the intake of phytic acid.

[0005] The most common strategy to counter existing or presumed micronutrient deficiencies is the use of dietary supplements or functional foods containing these micronutrients [3,4]. However, supplements do not necessarily lead to a satisfactory improvement in nutritional status, as the bioavailability of the selected nutrients is affected by many intrinsic and extrinsic factors, such as antinutritional factors, gut microbiota factors, individual health status, and food matrix effects, of which iron deficiency is a typical example [5]. On the other hand, excessive use of dietary supplements can lead to the risk of over-supply and adverse health consequences, as shown for β-carotene, vitamin A, and vitamin E [6]. In summary, the possible limitations and risks of food supplementation include failure to improve the nutritional status of a given nutrient and the risk of exceeding the target range with possible adverse health outcomes.

[0006] Deficiencies in macronutrients (such as protein) are usually addressed using protein-rich compositions, protein hydrolysates, peptides, or amino acid compositions with or without additional nutrients. For example, WO2012052463 discloses the use of cysteine and its derivatives for the treatment and prevention of malnutrition. WO2019230849 discloses compositions of lysine, methionine with minerals and vitamins, and cereals for the treatment of malnutrition. In addition, herbal and plant compositions have been described. For example, CN104623224 and CN105663996 describe compositions of traditional Chinese medicinal plants for the treatment of, for example, infant malnutrition. Summary of the Invention

[0007] The present invention applies a microbiota-targeted strategy as a technical solution for improving the nutritional value of various diets and simultaneously overcomes the limitations of single supplementation strategies. The gastrointestinal microbiota determines the fate of orally ingested substances (diets, drugs, etc.) through, for example, microbial metabolism and interactions with host physiological functions (such as barrier function, nutrient and water absorption, gastrointestinal motility), and in this sense, the gastrointestinal microbiota is a key regulator of human and animal health. Microbiota-targeted strategies include the application of prebiotics, probiotics, synbiotics, and sometimes even fecal transplantation, with the aim of altering the composition and activity of the microbiota. Probiotics are live microorganisms that confer health benefits to the host when administered in sufficient amounts [7]. The most studied and commercially available probiotics mainly come from microorganisms of multiple species of the genera Lactobacillus and Bifidobacterium. In addition, several others are also used, such as Propionibacterium, Streptococcus, Bacillus, Enterococcus, Escherichia coli, and yeast. Different strains of the same genus and species may have different effects on the host. A meta-analysis of clinical trials conducted by Barkhidarian et al. described the possible associations between the intake of probiotics of Lactobacillus species, Bifidobacterium species, and Streptococcus thermophilus and the status of micronutrients vitamin B12, calcium, folate, iron, and zinc [8]. Generally, the gut microbiome is described as a confounding factor in the results of nutritional intervention studies [9]. Lactic acid bacteria (LAB) (including several Lactobacillus species) express phytase. The use of these LAB has been described in the production of (fermented) foods such as bread, soy milk, juice, beer, and fermented vegetables. A prerequisite for phytase function is the sufficient survival of LAB probiotics under gastrointestinal conditions. Only a few reports have evaluated the phytase activity of LAB under such conditions; screening of LAB isolates (including Lactobacillus species) showed that for Weissella kimchii strains, the phytase activity ranged from ~0.5 to a maximum of 1.77 U / ml

[10] .

[0008] Recently, the taxonomic classification of several species of the genera Lactobacillus and Bacillus has been updated [11 - 13]. Relevant in the context of the present invention are the following species:

[0009] "Old" nomenclature Updated nomenclature (since 2020)

[0010] Lactobacillus paracasei Lacticaseibacillus paracasei

[0011] Lactobacillus plantarum Lactiplantibacillus plantarum

[0012] Lactobacillus reuteri Limosilactobacillus reuteri

[0013] Bacillus megaterium Priestia megaterium

[0014] Bacillus pumilus Bacillus pumilus

[0015] For convenience, the old nomenclature will be used for the Examples section, while both nomenclatures will be used in the General Description and Claims sections.

[0016] In WO / 2021 / 129998 and

[14] , we previously disclosed combinations of Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33364, Lactobacillus paracasei DSM 33373, Lactobacillus reuteri DSM 33374, Bacillus megaterium DSM 33300, Bacillus pumilus DSM 33297, Bacillus pumilus DSM 33355 (=nutrient-promoting consortium), and other combinations

[15] , which have the ability to completely digest gluten.

[0017] According to the provisions of the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purposes of Patent Procedure, these strains were deposited in 2019 at the Leibniz-Institut DSMZ Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, 38124 Braunschweig, Germany, under the accession numbers as previously mentioned, in the name of Evonik Nutrition and Care GmbH (the legal predecessor of Evonik Operations GmbH).

[0018] Surprisingly, we found that the nutraceutical consortium has the function of making various foods and diets an effective treatment for malnutrition by enhancing their nutritional value. We found that the consortium was able to release the essential nutrients L-lysine, iron, zinc, and magnesium from various food matrices (whole wheat bread, white bread, wheat flour) during simulated gastrointestinal digestion. This release was significantly stronger than that under control conditions and also stronger than the effects of other added digestive aids (such as proteases and other probiotic consortia). We found that the strains of the nutraceutical consortium had higher phytase activity than other probiotic strains, showed very good viability under simulated gastric and small intestinal conditions, and very good storage stability. These combined and unique features form a new technological solution aimed at enhancing the nutritional value of various diets and thus treating and / or preventing disease conditions (including anemia, fatigue, dizziness, nausea, dermatitis, low birth weight, growth retardation, developmental delay) caused by deficiencies in L-lysine, iron, zinc, and magnesium and improving the growth performance of animals.

[0019] For example, the preparation of the nutraceutical consortium can be applied as a dietary supplement, feed additive, for the preparation of functional foods and feeds, and in the manufacture of foods and feeds.

[0020] An advantage of our composition is that, compared to nutritional products (such as formula diets, medical nutrition, or functional foods) that (partially) replace the regular diet, it can be integrated into an individual's regular diet. Alternative diets may be inconvenient, expensive, lack taste, and be disadvantageous in social gatherings. These disadvantages limit compliance and thus the effectiveness of such treatments.

[0021] Accordingly, the present invention relates to a probiotic composition, wherein the probiotic composition comprises one or more of the following strains: Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33364, Lactobacillus paracasei DSM 33373, Lactobacillus reuteri DSM 33374, Bacillus megaterium DSM 33300, Bacillus pumilus DSM33297, and Bacillus pumilus DSM 33355, and the probiotic composition is for the treatment and prevention of malnutrition. More specifically, the preparation is suitable for improving the nutritional status of humans, particularly the status of total protein, L-lysine, L-asparagine, L-glycine, L-ornithine, iron, zinc, and magnesium, as determined by suitable biomarkers. In addition, the preparation is suitable for treating and preventing deficiencies or suboptimal states of any of the above nutrients, as well as treating and preventing any health conditions or diseases caused by long-term deficiencies or suboptimal states of any of the above nutrients.

[0022] In a preferred configuration of the present invention, the probiotic composition comprises all of the following strains: Lactobacillus paracasei DSM33373, Bacillus megaterium DSM 33300, Bacillus pumilus DSM 33297, and Bacillus pumilus DSM 33355.

[0023] In another preferred configuration, the probiotic composition further comprises Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM33364, and Lactobacillus reuteri DSM 33374.

[0024] In a specific configuration, malnutrition is a deficiency of macronutrients and micronutrients, preferably a deficiency of protein and minerals. More specifically, the probiotic composition reduces the content of phytic acid to increase the bioavailability of micronutrients selected from iron, copper, zinc, and magnesium.

[0025] In another specific configuration, the probiotic composition has a phytase activity of at least 5 phytase activity units, preferably at least 10 phytase activity units, more preferably at least 15 phytase activity units.

[0026] Specifically, the probiotic composition is used to increase the nutritional value and / or bioavailability of macronutrients and micronutrients in foods and diets, preferably to increase the nutritional value and / or bioavailability of protein, amino acids selected from L-lysine, L-aspartic acid, L-glycine, and L-ornithine, or minerals selected from Mg, Zn, and Fe.

[0027] The cells of the strains of the present invention can be present in the compositions of the present invention as spores (in a dormant state), vegetative cells (in a growing state), transitional state cells (transitioning from vegetative cells to spores, or vice versa), cell extracts, or a combination of at least two of these cell types. In a preferred embodiment, the probiotic strains are present in a dormant form or as vegetative cells. In an alternative embodiment, a cytoplasmic extract or cell-free supernatant or heat-inactivated biomass of the probiotic strain is used.

[0028] In an alternative embodiment, the formulation further comprises one or more probiotic strains.

[0029] In further preferred embodiments, the preparation further comprises one or more of the following: microbial proteases purified from Aspergillus niger, Aspergillus oryzae, Bacillus sp., Lactobacillus sp., Pediococcus sp., Weissella sp., Rothia mucilaginosa, Rothia aeria, subtilisin, nattokinase.

[0030] In alternative embodiments, the preparation further comprises enzymes that facilitate the digestion of carbohydrates, proteins, peptides, and lipids.

[0031] In preferred embodiments, the preparation used further comprises a substance that acts as a penetrant for the microbial cell membranes of members of Bacillus sp., Lactobacillus sp., Pediococcus sp., Weissella sp., and the substance is preferably alginate.

[0032] In alternative embodiments, one or more probiotic strains selected from Bacillus sp. and Lactobacillus sp. are immobilized individually or as a consortium. The immobilization can be achieved, for example, on solid surfaces such as cellulose and chitosan, such as embedding in a porous matrix, the porous matrix such as a polysaccharide gel (such as alginate, k-carrageenan, agar, chitosan, and polygalacturonic acid) or other polymer matrices (such as gelatin, collagen, and polyvinyl alcohol), or by flocculation and microencapsulation or electrospray techniques.

[0033] One subject of the present invention is the use of the preparation according to the present invention as a food supplement or its use in food. Preferred foods according to the present invention are cereals, bread, chocolate products, gummies, muesli, muesli bars, health bars, cookies, spreads, and dairy products.

[0034] Another subject of the present invention is also the use of the preparation of the present invention as a synbiotic component in food.

[0035] One subject of the present invention is the use of the preparation according to the present invention as a food or feed supplement or a functional food or food or medicine. Preferred foods according to the present invention are cereals, bread, chocolate products, gummies, muesli, muesli bars, health bars, cookies, spreads, and dairy products.

[0036] Thus, in a preferred embodiment, the preparation is formulated for oral use, preferably as a pill, capsule, tablet, granular powder, opercula, soluble granule, sachet, pill or drinkable vial, or formulated as a syrup or beverage, or added to food, preferably cereal, gummy, bread, muesli, muesli bar, health bar, biscuit, chocolate, yogurt or spread.

[0037] Another subject of the present invention is also the use of the preparation of the present invention as a synbiotic component in food.

[0038] Another subject of the present invention is a food composition comprising the preparation according to the present invention and at least one other food ingredient, said other food ingredient preferably selected from proteins, carbohydrates, fats, other probiotics, prebiotics, enzymes, vitamins, immunomodulators, milk substitutes, minerals, amino acids, anticoccidials, acid-based products, drugs and combinations thereof. The food composition according to the present invention does indeed also include dietary supplements, for example in the form of pills, capsules, tablets, powders, sachets, opercula, soluble granules, sachets or drinkable vials, syrups, beverages or other liquids.

[0039] Another subject of the present invention is a pharmaceutical composition comprising the preparation according to the present invention and a pharmaceutically acceptable carrier.

[0040] Another subject of the present invention is the use as a feed additive to increase feed conversion rate and reduce the luminal content of phytic acid to increase the bioavailability of one or more of the micronutrients iron, copper, zinc and magnesium and one or more of the amino acids L-lysine, L-aspartic acid, L-glycine and L-ornithine. Detailed Description

[0041] Working Example

[0042] Example 1. The probiotic composition significantly increases the release of L-lysine in food

[0043] As described in

[14] , digests were prepared from three foods (whole wheat bread, white bread, wheat flour protein, each containing 10 g gluten) under simulated gastrointestinal conditions with and without microbial aggregates or proteases. Protease 1 is a proline-specific oligopeptidase and protease 2 is a casein protease.

[0044] Quantification of L-lysine:

[0045] The digest was assayed for the content of individual free amino acids (FAA) contained in the soluble nitrogen fraction at pH 4.6 using a sodium cation exchange column (20 × 0.46 cm [inner diameter]) on a Biochrom 30 series amino acid analyzer (Biochrom Ltd., Cambridge Science Park, England). Tryptophan, ornithine, asparagine, and GABA were added to an amino acid mixture of known concentration (Sigma Chemical Co., Milan, Italy) and used as standards. The proteins and peptides in the samples were precipitated by adding 5% (v / v) cold solid sulfosalicylic acid, keeping the samples at 4 °C for 1 h, and centrifuging at 15,000 x g for 15 min. The supernatant was filtered through a 0.22 μm pore size filter and diluted with sodium citrate (0.2 m, pH 2.2) loading buffer if necessary. The amino acids were derivatized post-column with ninhydrin reagent and the absorbance was detected at 440 nm (proline and hydroxyproline) or 570 nm (all other amino acids).

[0046] Figure 1 Show that the probiotic composition significantly increases the release of L-lysine in foods during simulated gastric and small intestinal digestion. Compared with the control, the composition increased the release of L-lysine in gluten extracted from wheat flour, white bread, and whole wheat bread by 33% to 400%. Under the same conditions, treatment with proteases (protease 1: proline-specific oligopeptidase; protease 2: casein protease) and alternative probiotic compositions had only a slight negative impact, or even no negative impact, on L-lysine release. The rectangles with black borders highlight the L-lysine proportions of the bar graphs. MC16: microbial aggregate 16 = nutraceutical aggregate.

[0047] Figure 2 Show that the probiotic composition significantly increases the release of asparagine, lysine, glycine, and ornithine in foods during simulated gastric and small intestinal digestion. The heat map shows the clustering of the compared probiotic-treated samples MC12 and MC16, control, and enzyme-treated samples. The colorimetry reflects the Euclidean distance between samples based on high (dark brown) or low (blue) score values of the compound concentrations formed during digestion of gluten extracted from wheat flour, white bread, and whole wheat bread. Cluster b1 includes high scores for asparagine, lysine, glycine, and ornithine and clearly distinguishes MC16 from other treatments.

[0048] Figure 1 and Figure 2The trophogen aggregome (MC16) was shown to release large amounts of the amino acids L-asparagine, L-lysine, L-glycine, and L-ornithine from different foods during simulated gastric and small intestinal digestion. Importantly, this release was significantly greater compared to the control treatment and compared to another microbial aggregome as well as two proteases.

[0049] Example 2. Probiotic Strains with Phytase Activity

[0050] Figure 3 The trophogen aggregome was shown to eliminate phytic acid from wheat-based foods through its high phytase activity. Figure A: Phytase activity and phytic acid determination in water extracts of digestion controls (doughs containing 10 g gluten (CG), or 100 g white and whole wheat bread (CB and CWB, respectively), with or without two commercial enzymes G and Promod TM were tested) and digestion doughs containing the test microbial aggregomes MC12 and MC16. Figure B: Phytase activity and phytic acid determination in water extracts of pure cultures of the strains contained in MC12 (gray circles) and MC16 (black circles), and the activity of both MC12 or MC16. A - F: Different superscript capital letters indicate significant difference values for phytase activity (two-way ANOVA test). a - f: Different superscript lowercase letters indicate significant difference values for phytic acid (two-way ANOVA test). "*" indicates a p-value < 0.05 between MC12 and MC16 (two-tailed, Student's t-test).

[0051] Figure 3 B shows the phytase activity of individual strains of the two aggregomes. Importantly, the phytase activity was much higher when the strains were combined into the two aggregomes, and also compared to other wild-type probiotics mentioned in the literature

[16] , where the trophogen aggregome (MC16) had the highest activity, at ~24 U / ml.

[0052] Both aggregomes were applied to food digestion experiments under simulated gastrointestinal conditions to evaluate their ability to reduce the phytic acid (PA) content of wheat-based foods. As Figure 3 shown, the trophogen aggregome reduced PA in all tested foods by more than 84%; PA in gluten, white bread, and whole wheat bread of wheat origin was reduced by 84%, 86.1%, and 87.1%, respectively. These reductions were much greater than those reported for other wild-type probiotic strains (such as Lactobacillus) elsewhere [16, 17].

[0053] References

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[0058] 5. Kumar, S. B.; Arnipalli, S. R.; Mehta, P.; Carrau, S.; Ziouzenkova, O. Iron Deficiency Anemia: Efficacy and Limitations of Nutritional and Comprehensive Mitigation Strategies. Nutrients 2022, 14, doi:10.3390 / nu14142976.

[0059] 6. Bjelakovic, G.; Nikolova, D.; Gluud, L. L.; Simonetti, R. G.; Gluud, C. Mortality in randomized trials of antioxidant supplements for primary and secondary prevention: systematic review and meta-analysis. JAMA 2007, 297, 842 - 857, doi:10.1001 / jama.297.8.842.

[0060] 7. Hill, C.; Guarner, F.; Reid, G.; Gibson, G. R.; Merenstein, D. J.; Pot, B.; Morelli, L.; Canani, R. B.; Flint, H. J.; Salminen, S., et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol 2014, 11, 506 - 514, doi:10.1038 / nrgastro.2014.66.

[0061] 8. Barkhidarian, B.; Roldos, L.; Iskandar, M. M.; Saedisomeolia, A.; Kubow, S. Probiotic Supplementation and Micronutrient Status in Healthy Subjects: A Systematic Review of Clinical Trials. Nutrients 2021, 13, doi:10.3390 / nu13093001.

[0062] 9. Vandeputte, D. Personalized Nutrition Through The Gut Microbiota: Current Insights And Future Perspectives. Nutr Rev 2020, 78, 66 - 74, doi:10.1093 / nutrit / nuaa098.

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[0064] 11. Zheng, J.; Wittouck, S.; Salvetti, E.; Franz, C.; Harris, H. M. B.; Mattarelli, P.; O'Toole, P. W.; Pot, B.; Vandamme, P.; Walter, J., et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 2020, 70, 2782 - 2858, doi:10.1099 / ijsem.0.004107.

[0065] 12. Patel, S.; Gupta, R. S. A phylogenomic and comparative genomic framework for resolving the polyphyly of the genus Bacillus: Proposal for six new genera of Bacillus species, Peribacillus gen. nov., Cytobacillus gen. nov., Mesobacillus gen. nov., Neobacillus gen. nov., Metabacillus gen. nov. and Alkalihalobacillus gen. nov. Int J Syst Evol Microbiol 2020, 70, 406 - 438, doi:10.1099 / ijsem.0.003775.

[0066] 13. Gupta, R. S.; Patel, S.; Saini, N.; Chen, S. Robust demarcation of 17 distinct Bacillus species clades, proposed as novel Bacillaceae genera, by phylogenomics and comparative genomic analyses: description of Robertmurrayakyonggiensis sp. nov. and proposal for an emended genus Bacillus limiting it only to the members of the Subtilis and Cereus clades of species. Int J Syst Evol Microbiol 2020, 70, 5753 - 5798, doi:10.1099 / ijsem.0.004475.

[0067] 14. De Angelis, M.; Siragusa, S.; Vacca, M.; Di Cagno, R.; Cristofori, F.; Schwarm, M.; Pelzer, S.; Flugel, M.; Speckmann, B.; Francavilla, R., et al. Selection of Gut-Resistant Bacteria and Construction of Microbial Consortia for Improving Gluten Digestion under Simulated Gastrointestinal Conditions. Nutrients 2021, 13, doi:10.3390 / nu13030992.

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[0072] Notes on the deposit of microorganisms

[0073] (Patent Cooperation Treaty Rule 13-2)

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Claims

1. A probiotic composition comprising one or more of the following strains: Lactobacillus plantarum (Lactiplantibacillus plantarum) DSM33363, Lactobacillus plantarum DSM 33364, Lactobacillus paracasei (Lacticaseibacillus paracasei) DSM 33373, Lactobacillus reuteri (Limosilactobacillus reuteri) DSM 33374, Bacillus megaterium (Priestia megaterium) DSM 33300, Bacillus pumilus DSM 33297, and Bacillus pumilus DSM 33355, The probiotic composition is used for treating or preventing deficiencies in total protein, L-lysine, L-asparagine, L-glycine, L-ornithine, or minerals selected from Fe, Zn, or Mg.

2. The composition according to claim 1, wherein the probiotic composition comprises all of the following strains: Lactobacillus paracasei DSM 33373, Bacillus megaterium DSM 33300, Bacillus pumilus DSM 33297, and Bacillus pumilus DSM 33355.

3. The composition according to any one of the preceding claims, wherein the probiotic composition further comprises Lactobacillus plantarum DSM 33363, Lactobacillus plantarum DSM 33364, and Lactobacillus reuteri DSM 33374.

4. The composition according to any one of the preceding claims, wherein the probiotic composition has a phytase activity of at least 5 phytase activity units, preferably at least 10 phytase activity units, more preferably at least 15 phytase activity units.

5. The composition according to any one of the preceding claims, wherein the probiotic composition is a food or feed supplement, or a functional food, or a food, or a medicine.

6. The composition according to claim 5, wherein the probiotic composition is formulated for oral use, preferably as a pill, capsule, tablet, granular powder, caplet, soluble granule, sachet, pill, or drinkable vial, or formulated as a syrup or beverage, or added to food, preferably cereals, gummies, bread, muesli, muesli bars, health bars, cookies, chocolate, yogurt, or spreads.

7. The composition according to claim 5, which is used as a feed additive to increase feed conversion rate and reduce the luminal content of phytic acid to improve the bioavailability of one or more of the micronutrients iron, copper, zinc, and magnesium, and one or more of the amino acids L-lysine, L-aspartic acid, L-glycine, and L-ornithine.

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