Infant formula

Abstract

This article provides nutritional compositions comprising infant formula. This article also provides methods for producing nutritional compositions comprising infant formula.

Description

[0001] Cross-referencing This application claims the benefit of U.S. Provisional Application No. 63 / 598,749, filed November 14, 2023, which is incorporated herein by reference in its entirety. Background Technology

[0002] Adequate nutrition is important for infants. Breastfeeding is one option for providing adequate nutrition. Infant formula is an alternative for providing nutrition to infants. Summary of the Invention

[0003] This article provides compositions comprising plant-based infant formula for infants aged 0–12 months and potentially older children aged 1–3 years. The nutritional formulation may contain non-animal protein (e.g., pea protein), prebiotics, fats, carbohydrates, vitamins, and minerals suitable as the sole source of nutrition. Additionally, the nutritional formulation can provide several benefits to the developing microbiome, including microbiome composition, microbiome function and metabolism, and host metabolism.

[0004] In some aspects, this document provides a liquid nutritional composition comprising: one or more non-animal proteins; one or more oils; one or more carbohydrate sources; one or more inulin; xanthan gum; and locust bean gum, wherein the xanthan gum and locust bean gum together constitute less than 0.18% by weight of the liquid nutritional composition. In some aspects, this document provides a method of supplying nutrition to a human child, the method comprising administering to the child any of the liquid nutritional compositions described herein.

[0005] Incorporation Each patent, publication, and non-patent document cited in this application is hereby incorporated in its entirety by reference, as if each were individually incorporated by reference. Where any publication or patent or patent application incorporated by reference contradicts the disclosure contained in this specification, this specification is intended to supersede and / or give precedence to any such contradictory material. Attached Figure Description

[0006] The features of this disclosure are specifically set forth in the appended claims. A better understanding of the features and advantages of this disclosure will be obtained by referring to the following detailed description and accompanying drawings (also referred to herein as “Figure” and “FIG.”) of illustrative embodiments in which the principles of this disclosure are utilized, in which: Figure 1 This section presents an overview of the example experimental design and sample collection for a study of the nutritional products described in this article as the sole source of nutrition.

[0007] Figure 2 Showing Figure 1An overview of the experimental results of the example experimental design described in the text.

[0008] Figure 3A This demonstrates the optimal level of stabilizers based on viscosity and physical stability. Xanthan gum, LBG: locust bean gum.

[0009] Figure 3B This is a heat map illustrating the optimal range for identified xanthan gum and locust bean gum (LBG).

[0010] Figure 4 Box plots are shown, displaying pH values ​​across donors under various conditions after 48 hours of incubation. The fecal microbiota of the four products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. An asterisk indicates statistical significance compared to the untreated control (p < 0.05).

[0011] Figure 5A Box plots are shown, displaying gas production (kPa) across donors under various conditions after 48 h of incubation. The fecal microbiota of ten infants aged 3–12 months was tested for four products, with a negative control (blank) included for each donor as a reference. An asterisk indicates statistical significance compared to the untreated control (p < 0.05).

[0012] Figure 5B This is a volcano plot, showing the difference in gas production between each treatment and the negative control after 48 hours of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control is statistically significant when the donor level is higher than stated. Zero on the x-axis marks the boundary between treatments with higher gas production than the control (right) or lower gas production than the control (left). This categorizes conditions into one of four types: gas production not significantly lower than the reference (bottom left), gas production significantly lower than the reference (top left), gas production not significantly higher than the reference (bottom right), and gas production significantly higher than the reference (top right).

[0013] Figure 6A Box plots are shown, illustrating the effect of treatments on the production (mM) of acetate (top), propionate (middle), and butyrate (bottom) across donors under various conditions after 48 h of incubation. The fecal microbiota of the four products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. An asterisk indicates statistical significance compared to the untreated control (p < 0.05).

[0014] Figure 6BA volcano plot is shown, illustrating the differences in acetate (top), propionate (middle), and butyrate (bottom) yields between the treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control was statistically significant at levels above the stated donor level. Zero on the x-axis marks the boundary between treatment yields higher than the control (right) or treatment yields lower than the control (left). This categorizes the condition into one of four classes: SCFA yields not significantly lower than the reference (bottom left), SCFA yields significantly lower than the reference (top left), SCFA yields not significantly higher than the reference (bottom right), and SCFA yields significantly higher than the reference (top right).

[0015] Figure 7 Box plots are shown, displaying the residual lactate fraction (mM) across donors after 48 h of incubation under various conditions. The fecal microbiota of the four products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. An asterisk indicates statistical significance compared to the untreated control (p < 0.05).

[0016] Figure 8A Box plots are shown, illustrating the effects of treatment on BCFA (top) and ammonium (bottom) yields across donors under various conditions after 48 h of incubation. The fecal microbiota of the four products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. An asterisk indicates statistical significance compared to the untreated control (p < 0.05).

[0017] Figure 8B A volcano plot is shown, illustrating the differences in BCFA (top) and ammonium (bottom) yields between the treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control was statistically significant at levels above the stated donor level. Zero on the x-axis marks the boundary between treatment yields of proteolytic markers being higher than the control (right) or lower than the control (left). This categorizes conditions into one of four classes: proteolytic marker yields not significantly lower than the reference (bottom left), proteolytic marker yields significantly lower than the reference (top left), proteolytic marker yields not significantly higher than the reference (bottom right), and proteolytic marker yields significantly higher than the reference (top right).

[0018] Figure 9This shows a redundancy analysis (RDA) using Type II scaling, centering (i.e., standardizing by scaling differences) metabolic concentrations (represented as response variables (red)) against treatments (represented as explanatory variables (black)). Type II scaling means that the vector angles are a measure of correlation, where 0° represents maximum correlation (cos 0° = 1), 90° represents no correlation (cos 90° = 0), and 180° represents negative correlation (cos 180° = -1). The vector length is a measure of the relative weight of a given variable in the ranking. Each point represents a donor, and each color represents one of five cases.

[0019] Figure 10 The bacterial biomass density (Log) of fecal suspensions from ten infant donors (donor AJ) is shown. 10 (Total bacterial cells / mL)

[0020] Figure 11A-11B The alpha diversity in the original fecal suspensions of ten infant donors is shown, expressed as species richness ( Figure 11A ) and species evenness ( Figure 11B )express.

[0021] Figure 12 The microbial community composition (%) of fecal samples from ten infant donors is shown. Composition is displayed at the phylum and family level, showcasing the 20 most abundant taxa. Taxa not listed in the top 20 are categorized as "Other".

[0022] Figure 13 The microbial community composition (%) of fecal samples from ten infant donors is shown. The composition is displayed at the bacterial genus and species level, showcasing the 20 most abundant taxa. Taxa not listed in the top 20 are categorized as "Other".

[0023] Figure 14A A box plot is shown, which displays the bacterial biomass across donors (Log) under various conditions after 48 hours of incubation. 10 (cells / mL). The fecal microbiota of four products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. No statistically significant treatment effect was found compared to the untreated control.

[0024] Figure 14BA volcano plot is shown, illustrating the biomass difference between each treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between treatment and control was statistically significant at levels above the stated level in the donor. Zero values ​​on the x-axis mark the boundary between treatments with higher biomass than the control (right) or lower biomass than the control (left). This categorizes conditions into one of four classes: biomass not significantly lower than the reference (bottom left), biomass significantly lower than the reference (top left), biomass not significantly higher than the reference (bottom right), and biomass significantly higher than the reference (top right).

[0025] Figures 15A-15B The study shows bacterial diversity under various conditions 48 hours after the start of incubation, represented by four different diversity indices (species richness, species diversity, and bacterial diversity). Figure 15A ) and species evenness ( Figure 15B Four products were tested on the fecal microbiota of ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. Statistical significance compared to the negative control is expressed as “”. " indicates (p ≤ 0.05). RM: Suzanne's Specialties 18DE Rice Maltodextrin, RSS: Suzanne's Specialties 28DE Rice Syrup Solids, CSS: Globe 28DE Corn Syrup Solids, and Lac: Kerry Pharma Lactose.

[0026] Figures 16A-16B This shows the β diversity under various conditions 48 hours after the start of incubation, calculated by hierarchical clustering ( Figure 16A ) and DAPC ( Figure 16B )express. Figure 16A The tree diagram illustrates the dissimilarity of community composition between different conditions, where the sum of the horizontal lines separating two conditions is a measure of the dissimilarity of community composition between the conditions. Figure 16B In the DAPC diagram, LD1 and LD2 are linear discriminants, and each point represents one of the ten donors.

[0027] Figure 17 The relative abundance (%) of treatment-induced enriched Bifidobacterium species in the infant gut microbiota (n = 10) is shown. "#" indicates statistically and biologically significant enrichment of the treatment compared to the control (corresponding to "+++" in Table 6). "++" indicates statistically significant enrichment of the treatment compared to the control (corresponding to "++" in Table 6), as identified by linear discriminant analysis of effect size (LEfSe) and / or treeclimbR. New species are identified by unique alphanumeric names (spXXXXXXXXX), and their identities can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0028] Figure 18 The treatment-induced enrichment of Bifidobacterium species and the relative abundance (%) of Bifidobacterium (bottom right) in the infant gut microbiota (n = 10) are shown. "#" indicates statistically and biologically significant enrichment of the treatment compared to the control (corresponding to "+++" in Table 6). "++" indicates a statistically significant enrichment of the treatment compared to the control (corresponding to "++" in Table 6), as identified by LefSe and / or treeclimbR. New species are identified by a unique alphanumeric name (spXXXXXXXXX), and their identity can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0029] Figure 19 The study showed treatment-induced enrichment of Collins spp. in the infant gut microbiota (n = 10). Collinsella The relative abundance (%) of the species. "#" indicates that the treatment was statistically and biologically significantly enriched compared to the control (corresponding to "+++" in Table 6). "++" indicates a statistically significant enrichment of the treatment compared to the control (corresponding to "++" in Table 6), as identified by LefSe and / or treeclimbR. New species are identified by a unique alphanumeric name (spXXXXXXXXX), and their identity can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0030] Figure 20 The treatment-induced enrichment of *Collinus* species and the relative abundance (%) of *Collinus* species (bottom right) in the infant gut microbiota (n = 10) are shown. "#" indicates statistically and biologically significant enrichment of the treatment compared to the control (corresponding to "+++" in Table 6). "++" indicates a statistically significant enrichment of the treatment compared to the control (corresponding to "++" in Table 6), as identified by LefSe and / or treeclimbR. New species are identified by a unique alphanumeric name (spXXXXXXXXX), and their identity can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0031] Figure 21 The relative abundance (%) of six treatment-induced enriched species belonging to genera other than Bifidobacterium or Collins in the infant gut microbiota (n = 10) is shown. ")" indicates that the treatment was significantly enriched biologically compared to the control ("+" in Table 6). "++" indicates statistically significant enrichment of the treatment compared to the control (corresponding to "++" in Table 6), as identified by LEfSe and / or treeclimbR. New species are identified by unique alphanumeric names (spXXXXXXXXX), and their identities can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0032] Figure 22 A box plot is shown, illustrating the effects of various conditions on *Zevironnea* (a type of coccus). Veillonella nakazawae The relative abundance (%) of ).

[0033] Figures 23A-23B This is a heatmap showing the correlation between metabolite production and bacterial enrichment under different conditions. It shows taxa with at least one statistically significant correlation. ": p < 0.05;" ": p < 0.01;" ": p < 0.001. In the genus Bacteria ( Figure 23A ) and species ( Figure 23B Correlation analysis was performed at the [missing information] level. According to the legend, the strength of the correlation is represented by color, where yellow indicates the strongest correlation (=1), green and blue indicate no correlation (=0), and purple indicates a negative correlation (=-1). Clusters of individual metabolites and taxa are shown at the top and right.

[0034] Figure 24 This is a box plot showing the pH across the donor under various conditions after 48 hours of incubation. The fecal microbiota of the five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0035] Figure 25A This is a box plot showing the gas production (kPa) across the donor under various conditions between 0 and 48 hours of incubation. The fecal microbiota of five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0036] Figure 25B This is a volcano plot, showing the difference in gas production between each treatment and the negative control after 48 hours of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control is statistically significant when the donor level is higher than stated. Zero on the x-axis marks the boundary between treatments with higher gas production than the control (right) or lower gas production than the control (left). This categorizes conditions into one of four types: gas production not significantly lower than the reference (bottom left), gas production significantly lower than the reference (top left), gas production not significantly higher than the reference (bottom right), and gas production significantly higher than the reference (top right).

[0037] Figure 26A Box plots are shown, illustrating the effect of treatments on the yields of acetate (top), propionate (middle), and butyrate (bottom) across donors under various conditions after 48 hours of incubation. The fecal microbiota of the five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0038] Figure 26BA volcano plot is shown, illustrating the differences in acetate (top), propionate (middle), and butyrate (bottom) yields between the treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control was statistically significant at levels above the stated donor level. Zero on the x-axis marks the boundary between treatment yields higher than the control (right) or treatment yields lower than the control (left). This categorizes the condition into one of four classes: SCFA yields not significantly lower than the reference (bottom left), SCFA yields significantly lower than the reference (top left), SCFA yields not significantly higher than the reference (bottom right), and SCFA yields significantly higher than the reference (top right).

[0039] Figure 27 This is a box plot, showing the residual lactate fraction across donors after 48 hours of incubation under various conditions. The fecal microbiota of five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0040] Figure 28A Box plots are shown, illustrating the effect of treatments on the production of branched fatty acids or BCFA (top) and ammonium (bottom) across donors under various conditions after 48 hours of incubation. The fecal microbiota of the five products was tested in ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0041] Figure 28B A volcano plot is shown, illustrating the differences in BCFA (top) and ammonium (bottom) yields between the treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between the treatment and control was statistically significant at levels above the stated donor level. Zero on the x-axis marks the boundary between treatment yields of proteolytic markers being higher than the control (right) or lower than the control (left). This categorizes conditions into one of four classes: proteolytic marker yields not significantly lower than the reference (bottom left), proteolytic marker yields significantly lower than the reference (top left), proteolytic marker yields not significantly higher than the reference (bottom right), and proteolytic marker yields significantly higher than the reference (top right).

[0042] Figure 29 This shows a redundancy analysis (RDA) using Type II scaling, centering (i.e., standardizing by scaling differences) metabolic concentrations (represented as response variables (red)) against treatments (represented as explanatory variables (black)). Type II scaling means that the vector angles are a measure of correlation, where 0° represents maximum correlation (cos 0° = 1), 90° represents no correlation (cos 90° = 0), and 180° represents negative correlation (cos 180° = -1). The vector length is a measure of the relative weight of a given variable in the ranking. Each point represents a donor, and each color represents one of six cases.

[0043] Figure 30 The bacterial biomass density (Log) in fecal suspensions from ten donors (AJ) is shown. 10 (Total bacterial cells / mL)

[0044] Figures 31A-31B Alpha diversity in raw fecal suspensions from ten infant donors is shown, expressed as species richness (A) and species evenness (B).

[0045] Figure 32A This is a box plot showing the bacterial biomass density (Log10 (cells / mL)) across donors under various conditions 48 hours after the start of incubation. The fecal microbiota of five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. "" indicates statistical significance compared to the untreated control (p < 0.05).

[0046] Figure 32B This is a volcano plot, showing the difference in biomass density between each treatment and the negative control at 48 h of incubation. Statistical significance (-log(p-value)) is plotted as a function of fold change (log2(treatment / control)). A value of 1.3 on the y-axis (red dashed line) corresponds to a p-value of 0.05, thus indicating that the difference between treatment and control is statistically significant when the donor biomass is above the stated level. Zero on the x-axis marks the boundary between treatments with higher biomass yields than the control (right) or lower biomass yields than the control (left). This categorizes conditions into one of four classes: biomass yield not significantly lower than the reference (bottom left), biomass yield significantly lower than the reference (top left), biomass yield not significantly higher than the reference (bottom right), and biomass yield significantly higher than the reference (top right).

[0047] Figures 33A-33B This shows bacterial diversity under various conditions 48 hours after the start of incubation, expressed as species richness (S). Figure 33A ) and species evenness ( Figure 33B The fecal microbiota of five products was tested on ten infants aged 3–12 months, with a negative control (blank) included for each donor as a reference. Statistical significance compared to the untreated control (blank) is indicated by “”. " indicates (p < 0.05).

[0048] Figures 34A-34B This shows the β diversity under various conditions 48 hours after the start of incubation, calculated by hierarchical clustering ( Figure 34A ) and DAPC ( Figure 34B )express. Figure 34A The tree diagram illustrates the dissimilarity of community composition between different conditions, where the sum of the horizontal lines separating two conditions is a measure of the dissimilarity of community composition between the conditions. Figure 34B In the DAPC diagram, LD1 and LD2 are linear discriminants, and each point represents one of the ten donors.

[0049] Figure 35 Box plots are shown, illustrating the relative abundance (%) of enriched species induced across donor treatments. "++" indicates statistically significant enrichment of the treatment compared to the control (in Table 8); "( “)” indicates a biologically significant bacterial enrichment compared to the control (“+” in Table 8), as identified by LEfSe and / or treeclimbR. New species are indicated by a unique alphanumeric name (spXXXXXXXXX), and their identity can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0050] Figure 36 This shows a redundancy analysis (RDA) using Type II scaling, centered (i.e., standardized by scaling differences) bacterial abundance (represented as the response variable (red)) against treatment (represented as the explanatory variable (black)). Type II scaling means that the vector angle is a measure of correlation, where 0° represents the maximum correlation (cos 0° = 1), 90° represents no correlation (cos 90° = 0), and 180° represents a negative correlation (cos 180° = -1). The vector length is a measure of the relative weight of a given variable in the ranking. Each point represents a donor, and each color represents one of six cases.

[0051] Figure 37 Box plots are shown, illustrating the relative abundance (%) of bacterial species identified by cross-donor redundancy analysis. Figure 36The colors of the box lines correspond to the phyla Actinomycetota (blue), Bacillota (red), Bacteroidetes (green), and Pseudomonadota (gray).

[0052] Figure 38 A heatmap showing the correlation between metabolite production and bacterial enrichment across different conditions is displayed. Taxonomic groups with at least one statistically significant correlation are shown (indicated by an asterisk: ( p < 0.05; p < 0.01; (p < 0.001). Correlation analysis was performed at the genus (left) and species (right) levels. According to the legend, the strength of the correlation is represented by color, where yellow indicates the strongest correlation (=1), green-blue indicates no correlation (=0), and purple indicates a negative correlation (=-1). Clusters of individual metabolites and taxa are shown at the top and right.

[0053] Figure 39 The LEfSe analysis illustrates genera with significantly different abundances between the untreated control (blank) and the treated conditions (maltodextrin (top left), rice syrup solids (top right), corn syrup solids (bottom left), and lactose (bottom right)) 48 h after the start of incubation. Regions highlighted in yellow represent traits (enriched) that were more abundant (in this case, taxa) under the treated conditions, while regions highlighted in purple represent traits that were more abundant in the untreated control (control). The x-axis represents the LDA score (measures the abundance difference between study conditions), where an LDA score of + / - 2 is generally considered biologically relevant.

[0054] Figure 40 The LEfSe analysis illustrates species with significantly different abundances between the untreated control (blank) and the treated conditions (maltodextrin (top left), rice syrup solids (top right), corn syrup solids (bottom left), and lactose (bottom right)) 48 h after the start of incubation. Areas highlighted in yellow represent traits (enriched) that were more abundant (in this case, taxa) under the treated conditions, while areas highlighted in purple represent traits that were more abundant in the untreated control (control). The x-axis represents the LDA score (measures the abundance difference between study conditions), where an LDA score of + / - 2 is generally considered biologically relevant.

[0055] Figure 41The treeclimbR analysis reveals differences in community composition at various taxonomic levels between rice maltodextrin-treated conditions (right) and untreated control (blank) (left), based on samples collected 48 h after the start of incubation. The resulting scatter plot categorizes taxa into four groups based on abundance under the comparison conditions: a) not significant and not biologically relevant (grey), b) biologically relevant but not statistically significant (green), c) statistically significant but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0056] Figure 42 The treeclimbR analysis reveals differences in community composition at various taxonomic levels between samples collected 48 h after the start of incubation, under rice syrup solid treatment conditions (right) and untreated control (blank) (left). The resulting scatter plot categorizes taxa into four groups based on abundance under the comparison conditions: a) not significant and not biologically relevant (grey), b) biologically relevant but not statistically significant (green), c) statistically significant but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0057] Figure 43 The treeclimbR analysis reveals differences in community composition at various taxonomic levels between samples collected 48 h after the start of incubation, under corn syrup solid treatment conditions (right) and an untreated control (blank) (left). The resulting scatter plots categorize taxa into four groups based on abundance under the comparison conditions: a) not significant and not biologically relevant (grey), b) biologically relevant but not statistically significant (green), c) statistically significant but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0058] Figure 44 The treeclimbR analysis reveals differences in community composition at various taxonomic levels between lactose-treated conditions (right) and untreated controls (blank) (left), based on samples collected 48 h after the start of incubation. The resulting scatter plot categorizes taxa into four groups based on abundance under the comparison conditions: a) not significant and not biologically relevant (grey), b) biologically relevant but not statistically significant (green), c) statistically significant but not biologically relevant (blue), and d) biologically and statistically significant (red).

[0059] Figure 45The LEfSe analysis illustrates species with significantly different abundances between the untreated control (blank) and the treated conditions (dairy formula (top left), soy formula (top right), rice formula (bottom left), and pea formula (bottom right)) 48 hours after the start of incubation. Areas highlighted in yellow represent traits (enriched) in the treated conditions (in this case, taxa), while areas highlighted in purple represent traits that were more abundant in the untreated control (control). The x-axis represents the LDA score (measures the abundance difference between study conditions), where an LDA score of + / - 2 is generally considered biologically relevant.

[0060] Figure 46 The LEfSe analysis was described, showing species with significantly different abundances between the untreated control (blank) and the treated conditions (hydrolyzed pea formula) 48 h after the start of incubation. Areas highlighted in yellow represent traits (enriched) that were more abundant (taxonomic) under the treated conditions, while areas highlighted in purple represent traits that were more abundant in the untreated control (control). The x-axis represents the LDA score (measures the abundance difference between study conditions), where an LDA score of + / -2 is generally considered biologically relevant.

[0061] Figure 47 The treeclimbR analysis reveals differences in community composition at various taxonomic levels between rice-based food treatment conditions (right) and the untreated control (blank) (left), based on samples collected 48 hours after the start of incubation. The resulting scatter plot categorizes taxa into four groups based on abundance under the comparison conditions: a) not significant and not biologically relevant (grey), b) biologically relevant but not statistically significant (green), c) statistically significant but not biologically relevant (blue), and d) biologically and statistically significant (red). Detailed Implementation

[0062] This article provides compositions and methods for providing or supplying nutrition to children.

[0063] The first 1,000 days of life, from conception to a child's second birthday, are a critical period of development, laying the foundation for lifelong health and well-being. This period is a window of opportunity where optimal nutrition, care, and stimulation are essential for a child's physical growth, cognitive development, and overall health outcomes.

[0064] During this period, the brain undergoes rapid development, with neural connections forming at an astonishing rate. Adequate nutrition, including essential nutrients such as protein, fat, vitamins, and minerals, helps support optimal brain development. Appropriate nutrition, in the form of breast milk or infant formula, helps provide the necessary foundation for cognitive function, immune system development, and overall growth.

[0065] The first 1000 days also play a crucial role in establishing long-term health outcomes. Nutritional deficiencies, exposure to toxins, and stress during this period can have lasting effects on a child's physical health, making them more susceptible to chronic diseases later in life, such as obesity, diabetes, and cardiovascular disease. On the other hand, providing a nurturing and supportive environment during this time can enhance resilience and protect against future health risks.

[0066] Recognizing the importance of the first 1000 days, efforts are underway to improve maternal and child health, enhance access to quality healthcare, promote breastfeeding, and provide comprehensive support to families during this critical period. Investing in a child's well-being during these first 1000 days is essential for laying a solid foundation for their future health, development, and overall quality of life.

[0067] Exclusive breastfeeding provides almost all the nutrients essential for an infant's growth and helps support the immune, nervous, metabolic, and skeletal systems. Breastfeeding offers numerous benefits for both the baby and the mother. Breast milk is specifically designed to meet the nutritional needs of an infant, providing a balance of proteins, fats, carbohydrates, vitamins, and minerals. It contains essential antibodies, enzymes, and immune cells that help protect the infant from infections and illnesses, reducing the risk of respiratory infections, ear infections, gastrointestinal problems, and allergies. Breastfeeding is also associated with a lower incidence of chronic conditions such as obesity, diabetes, and certain childhood cancers.

[0068] In addition, breastfeeding promotes optimal growth and development because the composition of breast milk changes to meet the evolving needs of a growing infant. It supports the development of the infant's immune system, cognitive abilities, and overall brain development. Breastfeeding also strengthens the bond and emotional attachment between mother and child, thereby enhancing feelings of security and well-being.

[0069] While breastfeeding is a natural process, it can sometimes present challenges. Support from healthcare providers, lactation counselors, and the supportive community can help overcome these challenges and ensure successful breastfeeding. Overall, breastfeeding offers numerous health benefits, nourishing the physical and mental well-being of both the baby and the mother.

[0070] However, many mothers are unable or choose not to breastfeed their infants, in which case infant formula is an appropriate alternative feeding. Some infant formulas are based on animal proteins and other animal products. Plant-based nutrition has recently become increasingly important for improving population health, preventing chronic diseases, and supporting greater sustainability in food systems. However, plant-based nutritional formulations present new challenges that do not exist with animal-based approaches, including issues such as product stability and physicochemical properties, and solubility. In the field of early life nutrition, the developing microbiome is considered a key system important for normal infant development and health. Nutritional formulations that support the developing microbiome are crucial for future infant feeding strategies.

[0071] These compositions and methods can be used for a variety of infant populations, including healthy full-term infants aged 0-12 months, premature infants, infants with milk allergies, infants with temporary digestive problems associated with infant formula intolerance, and children aged one to three years.

[0072] These compositions and methods can be used to further understand how plant-based nutritional formulations can be used to support the proper health and development of infants, using exclusively breastfed infants as a model.

[0073] Infant formula Infant formula can play a role in providing essential nutrients to infants who cannot be breastfed or whose breastfeeding is not a viable option. While breastfeeding can be recommended as a source of nutrition for infants, infant formula can serve as a suitable alternative and support healthy growth and development.

[0074] One of the benefits of infant formula is that it is specially formulated to provide the necessary nutrients to meet an infant's nutritional needs. It contains a balanced combination of protein, carbohydrates, fats, vitamins, and minerals to support a baby's healthy development. The components of infant formula are regulated and standardized to ensure their safety and quality.

[0075] Infant formula also provides a convenient and practical option for parents who cannot exclusively breastfeed or are unable to breastfeed at all. It allows for feeding flexibility, enabling both parents and caregivers to be involved in the child's nutrition. This can be especially beneficial for families facing special circumstances or challenges that make breastfeeding difficult.

[0076] In addition, infant formula can be a suitable option for babies with certain medical conditions or allergies (which may prevent them from tolerating breast milk). Specialized formulas are available to meet specific needs, such as lactose-free or hypoallergenic formulas, which can provide appropriate nutrition for these babies.

[0077] While infant formula serves as a valuable alternative, it is recommended to consult a healthcare professional for guidance on its proper use and preparation to ensure that the baby receives adequate nutrition.

[0078] Plant-based diet Plant-based diets are gaining recognition for their positive impact on both individual health and the environment. Emphasizing the consumption of fruits, vegetables, whole grains, legumes, nuts, and seeds, plant-based diets offer numerous benefits. They are typically lower in saturated fat and cholesterol, while being rich in dietary fiber, vitamins, minerals, and antioxidants. This can help reduce the risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer. Plant-based diets are also associated with maintaining a healthy weight and supporting overall longevity.

[0079] Furthermore, plant-based diets can have a lower environmental footprint compared to diets centered around animal products. Livestock production is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. By choosing plant-based options, individuals can help mitigate these environmental problems and promote sustainability. Plant-based diets can also conserve resources such as land and water, as plant cultivation generally requires less input compared to animal agriculture.

[0080] While a plant-based diet offers numerous benefits, it's important to ensure adequate intake of essential nutrients such as vitamin B12, iron, and omega-3 fatty acids, which are typically found in animal-based foods. Proper meal planning and consideration of nutrient sources can help individuals meet their nutritional needs while adhering to a plant-based lifestyle.

[0081] Infant Microbiome The infant microbiome plays a vital role in a child's overall health and development. The microbiome refers to the community of microorganisms (including bacteria, viruses, and fungi) that exist in and on our bodies. In infants, the microbiome primarily develops in the gut and can be influenced by a variety of factors, such as the mode of delivery (vaginal delivery or cesarean section), feeding practices (breast milk or formula), and early exposure to environmental microorganisms.

[0082] An infant's microbiome plays several roles. It aids in the digestion and absorption of nutrients, thus contributing to the development of a healthy immune system. The gut microbiome also plays a role in training the immune system to distinguish between harmful pathogens and harmless substances, thereby reducing the risk of allergies and autoimmune diseases later in life. Additionally, the microbiome helps synthesize certain vitamins and short-chain fatty acids, contributing to the infant's overall well-being.

[0083] Furthermore, the infant microbiome may be linked to brain and cognitive development. The composition of the gut microbiota may be correlated with neurodevelopmental disorders such as autism spectrum disorder and attention deficit hyperactivity disorder (ADHD). This highlights the connection between the gut and the brain, known as the "gut-brain axis."

[0084] Efforts are underway to promote a healthy microbiome in early life. Breastfeeding is encouraged because it provides essential nutrients and beneficial bacteria to support the development of a diverse and balanced microbiome. Additionally, avoiding unnecessary antibiotic use and promoting a hygienic and microbiome-friendly environment can help optimize the establishment of a healthy infant microbiome.

[0085] Microbial composition The infant microbiome is the community of microbes that inhabit various parts of the body. It begins to develop at birth and can be influenced by a variety of factors, including mode of delivery, feeding practices, and early exposure to environmental microbes. The infant gut is composed of facultative anaerobes (such as Enterobacteriaceae). Enterobacteriaceae These anaerobic bacteria colonize the birth canal and surrounding environment. As infants grow and transition to solid foods, the gut microbiome diversifies, with Bifidobacteria (Bifidobacteria) becoming more prevalent. Bifidobacteria Breastfeeding helps shape an infant's gut microbiome because it provides a rich source of beneficial bacteria, such as Bifidobacteria and Lactobacillus. Lactobacillus Establishing a diverse and balanced microbiome early in life can contribute to immune development, nutritional metabolism, and defense against pathogens. However, the specific microbiome composition can vary from infant to infant based on individual factors such as genetics, environment, and maternal influence.

[0086] In some embodiments, the plant-based compositions described herein can enhance the diversity of the developing microbiome. In some embodiments, the plant-based compositions described herein can promote the growth of symbiotic bacteria. Non-limiting examples of symbiotic bacteria may include *Bifidobacterium*, *Collins*, or *Macrococcus*. Megasphaera In some embodiments, the plant-based compositions described herein can re-establish *Collinus*, *Bifidobacterium*, or *Macrococcus* spp. after microbiome disruptions such as antibiotic administration, diarrhea, or other illnesses. In some embodiments, the plant-based compositions described herein can promote the growth of *Bifidobacterium*, *Collinus*, *Enterococcus*, and *C.* spp. EnterococcusEnrichment of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof. In some embodiments, subjects (e.g., children, infants, adults, etc.) who have been treated with the plant-based compositions described herein have higher or increased levels of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof compared to before application or to subjects who have not been treated with the plant-based compositions described herein.

[0087] In some implementations, Bifidobacterium may include Bifidobacterium breve (Bifidobacterium breve) Bifidobacterium breve ), Bifidobacterium chain ( Bifidobacterium catenulatum ), Bifidobacterium infantis ( Bifidobacterium infantis ), Bifidobacterium kashiwanohense ( Bifidobacterium kashiwanohense ), Bifidobacterium kashiwanohense_A, Bifidobacterium longum ( Bifidobacterium longum ), Bifidobacterium miconisargentati ( Bifidobacterium miconisargentati ), Bifidobacterium pseudochain ( Bifidobacterium pseudocatenulatum ), Bifidobacterium bifidum B ( Bifidobacterium puttorum B Bifidobacterium reuteri ( Bifidobacterium reuteri Bifidobacterium sarcodactylis ( Bifidobacterium saguini Bifidobacterium sp002742445 or Bifidobacterium sp022739095.

[0088] In some implementations, Collins spp. may include Collins gas-producing bacteria (H). Collinsella aerofaciens_H Collins sp002232035, Collins sp022713905, Collins sp022728415, Collins sp900540895, Collins sp900544095, Collins sp900546455, Collins sp900548495, Collins sp900550825, Collins sp900759335, Collins sp905214525 or Collins sp905216045.

[0089] In some implementations, the genus *Macrococcus* may include *Macrococcus masei* (… Megasphaera massiliensis ).

[0090] In some implementations, Enterococcus may include Enterococcus faecalis ( Enterococcus faecalis ).

[0091] prebiotics Substances that are selectively utilized by the host microbiome and have the potential to improve human and animal health by reducing burden or disease risk can be considered prebiotics. By the traditional definition, prebiotics can include indigestible food components that selectively stimulate one or a limited number of beneficial bacteria (such as Bifidobacteria and Lactobacillus) in the colon. lactobacilli Prebiotics are bacteria that beneficially influence the host through the growth and / or activity of prebiotics, thereby improving host health. This definition is based on traditional culture methods, which may be insufficient to reveal the complexity of prebiotic-induced microbial changes. Deep sequencing methods have revealed that a broader spectrum of bacteria can utilize prebiotic substrates and exert health-promoting effects. Therefore, the definition of prebiotics has been revised because it is now recognized that the effects of prebiotics can extend beyond Bifidobacteria and Lactobacillus. However, to meet the selectivity criteria for prebiotics, the range of affected microorganisms should be limited. In addition to having selective effects on microorganisms, prebiotics can also provide net health benefits, such as by reducing gut pathogens or increasing or decreasing the production of health-related bacterial metabolites. The guiding principle is that the affected microorganisms and the metabolites produced are beneficial and associated with defined health aspects.

[0092] Short-chain fatty acids (SCFAs) and other fermentation parameters Short-chain fatty acids (SCFAs) play a role in maintaining gut and overall health. SCFAs are produced by the fermentation of dietary fiber by gut bacteria in the colon. The three main types of SCFAs are acetate, propionate, and butyrate.

[0093] SCFAs serve as an energy source for colonic lining cells, helping to maintain their integrity and function. They also possess anti-inflammatory properties and can modulate the immune system, promoting a healthy balance between pro-inflammatory and anti-inflammatory responses. This can help prevent chronic inflammation and conditions such as inflammatory bowel disease.

[0094] In addition, SCFAs have been shown to enhance the absorption of minerals such as calcium and magnesium in the colon. They also contribute to the production of mucus, which acts as a protective barrier in the intestines, preventing harmful bacteria from penetrating the intestinal wall.

[0095] For example, butyrate has beneficial effects on gut health. It serves as a preferred energy source for colon cells, promoting their growth and preventing apoptosis (cell death). Butyrate also possesses potent anti-cancer properties and is associated with a reduced risk of colorectal cancer.

[0096] To maintain a healthy gut, it is important to consume sufficient dietary fiber, as this provides a substrate for the production of SCFAs. Foods such as fruits, vegetables, whole grains, and legumes are excellent sources of fiber. By supporting the production of SCFAs, we can promote a diverse and balanced gut microbiota, which in turn promotes gut health and overall health.

[0097] Another fermentation product produced by gut bacteria can include branched short-chain fatty acids (BCFAs), which are metabolites produced in the colon during the fermentation of branched amino acids. Non-limiting examples of BCFAs may include isobutyric acid, isovaleric acid, or methylbutyric acid. BCFAs can affect glycolipid metabolism in adipocytes.

[0098] Other examples of fermentation parameters may include, but are not limited to, pH, gases, lactate, or ammonium (NH4). In some embodiments, the production of SCFA, BCFA, lactate, and / or ammonium can affect intestinal pH. In some embodiments, gas production can be used as a measure of microbial activity or fermentation rate. In some embodiments, intestinal gases may include N2, O2, CO2, H2, and / or CH4. Ammonium is a product of protein hydrolysis and can be produced by urease-producing bacteria. In some embodiments, ammonium can be absorbed through the intestinal wall and detoxified in the liver and / or kidneys. In some embodiments, ammonium production can be toxic to subjects suffering from impaired ammonium detoxification (e.g., cirrhosis).

[0099] In some embodiments, the plant-based compositions described herein can promote the production of one or more SCFAs. In some embodiments, the levels of one or more SCFAs may be higher or increased in subjects (e.g., children, infants, adults, etc.) who have been given the plant-based compositions described herein compared to before application or compared to subjects who have not been given the plant-based compositions described herein. For example, the plant-based compositions described herein can promote the production of one or more SCFAs in the gut of a subject. In some embodiments, the plant-based compositions described herein can promote the production of acetate, propionate, or combinations thereof. In some embodiments, the levels of acetate, propionate, or combinations thereof may be higher or increased in subjects (e.g., children, infants, adults, etc.) who have been given the plant-based compositions described herein compared to before application or compared to subjects who have not been given the plant-based compositions described herein. In some embodiments, the plant-based compositions described herein can affect the production of one or more proteolytic fermentation markers. Non-limiting examples of proteolytic fermentation markers may include BCFAs, pH, gases, lactate, or ammonium (NH4), or combinations thereof. In some embodiments, the plant-based compositions described herein can promote the reduction of one or more proteolytic fermentation markers. In some embodiments, subjects (e.g., children, infants, adults, etc.) who have been given the plant-based compositions described herein have lower or reduced levels of one or more biomarkers of protein hydrolysis and fermentation compared to before application or compared to subjects who have not been given the plant-based compositions described herein. In some embodiments, the plant-based compositions described herein can enhance intestinal barrier function.

[0100] The Importance of Physical Stability in Infant Formula Bases Infant formula and other food nutrition products can benefit from the physical stability of liquid solutions to provide nutritional stability, consistent nutrient delivery, compliance with dietary and regulatory requirements, and improved taste. In animal protein-based infant formula, the protein can be highly soluble and emulsifying. In plant protein-based infant formula, as non-limiting examples, the protein can be peas, soy, and rice. Plant protein-based infant formula can have poor solubility and very low emulsifying ability. The insolubility of proteins bound to insoluble mineral salts, essential fats, and carbohydrates can benefit from the addition of stabilizing solutions, such as adding viscosity to reduce the rate of separation or instability, or adding a host through a hydrocolloid matrix to reduce the rate of separation or instability. These solutions utilize added hydrocolloids, emulsifiers, or both.

[0101] In some cases, solutions or synthetic formulations are consumer-unfriendly, contain allergens, or have known clinical defects. Examples include carrageenan, soy-based ingredients, and mono- and diglycerides.

[0102] Some other options used in the beverage have not been proven safe for infants. Possible options identified for testing include, but are not limited to: gum arabic, locust bean gum, or xanthan gum, or any combination thereof.

[0103] In some implementations, bench-scale (1 L) and pilot-scale (50–100 L) product trials revealed that multiple components provided the expected stability. Processing variations and processing aids were also tested, but no significant improvement in product stability was shown.

[0104] Composition In some aspects, this document provides a composition comprising one or more non-animal proteins; one or more oils; one or more carbohydrate sources; one or more prebiotics; and one or more stabilizers or gums. In some embodiments, one or more components of the composition may be organic. In some embodiments, the composition may comprise a liquid composition or a powder composition. In some embodiments, one or more stabilizers or gums may constitute less than 0.18% of the composition by weight. In some embodiments, this document provides a composition that can provide sufficient nutrients as the sole source of nutrition for an infant or child. In some embodiments, the infant or child may be less than 1 month, less than 6 months, or less than 12 months old. In some embodiments, the child may be about 1 year, about 2 years, or about 3 years old. In some embodiments, the child may be less than 3 years old. In some embodiments, the composition described herein may be formulated for bottle feeding. In some embodiments, one or more prebiotics may comprise one or more inulin.

[0105] In some embodiments, one or more non-animal proteins may include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, bean sprout protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein. In some embodiments, pea protein may include whole pea protein or hydrolyzed pea protein. In some embodiments, one or more non-animal proteins described herein may be organic. For example, the plant-based compositions described herein may contain organic whole pea protein, organic hydrolyzed pea protein, organic soy protein, organic rice protein, organic brown rice protein, organic chickpea protein, organic quinoa protein, organic lentil protein, organic amaranth protein, organic oat protein, organic legume protein, organic carob protein, organic tamarind protein, organic lupin protein, organic bean protein, organic alfalfa protein, organic clover protein, organic wheat protein, organic corn protein, organic sorghum protein, organic millet protein, organic barley protein, organic rye protein, organic faroma protein, organic camu malt protein, or organic thrush protein.

[0106] Non-limiting examples of oils may include rapeseed oil, high-linoleic sunflower oil, high-oleic sunflower oil, olive oil, flaxseed oil, omega-3 fatty acids (e.g., alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc.), and Cryptodinium kurstii (…). Crypthecodinium cohnii Oil, Alpine Morphyra oil ( Mortierella alpineRapeseed oil, including medium-chain triglycerides (MCTs), coconut oil, and omega-6 fatty acids, may contain: [List of ingredients - e.g., rapeseed oil, medium-chain triglycerides (MCTs), coconut oil, omega-6 fatty acids, etc.]. In some embodiments, rapeseed oil may include low-erucic acid rapeseed oil. In some embodiments, the oils described herein may be organic.

[0107] Non-limiting examples of carbohydrates may include starch, maltodextrin, rice, rice syrup, agave syrup, etc. In some embodiments, maltodextrin may include rice maltodextrin. In some embodiments, rice syrup may include brown rice syrup or brown rice syrup solids. In some embodiments, carbohydrates may be derived from organic sources, such as organic starch, organic maltodextrin (e.g., organic rice maltodextrin, etc.), organic rice (e.g., organic brown rice, etc.), organic rice syrup (e.g., organic rice syrup, organic brown rice syrup, or organic brown rice syrup solids), or organic agave syrup.

[0108] Non-limiting examples of prebiotics may include starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, or pectin oligosaccharides. In some embodiments, the prebiotics described herein may be organic.

[0109] Non-limiting examples of inulin may include agave inulin, chicory inulin, chicory root inulin, leek inulin, onion inulin, garlic inulin, artichoke inulin, wheat inulin, asparagus inulin, banana inulin, oat inulin, jicama inulin, wheat bran inulin, soybean inulin, flaxseed inulin, dandelion root inulin, burdock inulin, Jerusalem artichoke inulin, etc. In some embodiments, the inulin described herein may be organic.

[0110] Non-limiting examples of stabilizers or gums may include gum arabic, xanthan gum, locust bean gum, soybean polysaccharide, Indian gum, black privet gum, tragacanth gum, agar, red algae gum, guar gum, carrageenan gum, gellan gum, pectin, low-methoxyl pectin, gelatin, microcrystalline cellulose, CMC (sodium carboxymethyl cellulose), methylcellulose, hydroxypropyl methylcellulose, hydroxypropyl cellulose, dextran, gelatin, gum arabic, etc. In some embodiments, the stabilizers described herein may be organic or conform to organic standards.

[0111] In some embodiments, the compositions described herein may further comprise water. In some embodiments, the compositions described herein may comprise purified water. In some embodiments, the compositions described herein may further comprise choline bitartrate. In some embodiments, the compositions described herein may further comprise vitamins. In some embodiments, the compositions described herein may further comprise minerals. In some embodiments, vitamins and minerals may be provided as vitamin and mineral premixes. In some embodiments, vitamin and mineral premixes may comprise vitamin A, vitamin C, calcium, iron, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, niacin, vitamin B6, folic acid, vitamin B12, biotin, pantothenic acid, phosphorus, iodine, magnesium, zinc, selenium, copper, manganese, chloride, choline, L-carnitine, taurine, inositol, sodium, potassium, or combinations thereof.

[0112] In some embodiments, the compositions described herein may be supplemented with one or more additional amino acids. Non-limiting examples of amino acids may include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, or combinations thereof. For example, amino acids may include L-alanine, L-arginine, L-asparagine, L-aspartic acid, L-cysteine, L-glutamine, L-glutamic acid, L-glycine, L-histidine, L-isoleucine, L-leucine, L-lysine, L-methionine, L-phenylalanine, L-proline, L-serine, L-threonine, L-tryptophan, L-tyrosine, L-valine, or combinations thereof. For example, amino acids may include D-alanine, D-arginine, D-asparagine, D-aspartic acid, D-cysteine, D-glutamine, D-glutamic acid, D-glycine, D-histidine, D-isoleucine, D-leucine, D-lysine, D-methionine, D-phenylalanine, D-proline, D-serine, D-threonine, D-tryptophan, D-tyrosine, D-valine, or combinations thereof. In some embodiments, the compositions described herein may comprise one or more amino acids listed herein, each at a concentration of about 0.05% to about 2.0% of the total protein in the composition. For example, the compositions described herein may comprise one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of about 0.05% to about 2.0% of the total protein in the composition. In some embodiments, the compositions described herein may comprise one or more amino acids listed herein, with a total concentration of about 0.1% to about 5.0% of the total protein in the composition. For example, the composition described herein may contain one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan, wherein the total concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan may be from about 0.1% to about 5.0% of the total protein in the composition.

[0113] In one embodiment, the composition described herein may comprise water, maltodextrin, plant-based proteins, one or more types of oils (e.g., coconut oil, rapeseed oil, olive oil, sunflower oil), vitamin and mineral premixes, locust bean gum, one or more prebiotics (e.g., one or more inulin), one or more types of omega-3 fatty acids, one or more types of omega-6 fatty acids, choline bitartrate, xanthan gum, one or more amino acids, and one or more carbohydrates. In some cases, one or more of the above components may be organic. In some cases, water may comprise purified water. In some embodiments, for example, for dry powder compositions, water may not be used. In some cases, the maltodextrin may comprise rice maltodextrin 18DE. In some cases, plant-based proteins may include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, bean sprout protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein. In some cases, pea protein may include whole pea protein. In some cases, pea protein may include hydrolyzed pea protein. In some embodiments, the composition may include a liquid composition. In some embodiments, the composition may include a dry composition.

[0114] In one embodiment, the composition described herein may comprise water, brown rice syrup solids, plant-based proteins, one or more types of oils (e.g., coconut oil, rapeseed oil, olive oil, sunflower oil), vitamin and mineral premix, locust bean gum, one or more prebiotics (e.g., one or more inulin), one or more types of omega-3 fatty acids, one or more types of omega-6 fatty acids, choline bitartrate, xanthan gum, one or more amino acids, and one or more carbohydrates. In some cases, one or more of the above components may be organic. In some cases, water may comprise purified water. In some embodiments, for example, for a dry powder composition, water may not be used. In some cases, the brown rice syrup solids may comprise brown rice syrup solids 28DE. In some cases, plant-based proteins may include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, bean sprout protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein. In some cases, pea protein may include whole pea protein. In some cases, pea protein may include hydrolyzed pea protein. In some embodiments, the composition may include a liquid composition. In some embodiments, the composition may include a dry composition.

[0115] In some cases, the compositions described herein may comprise a combination of locust bean gum and xanthan gum. In some cases, the combination of locust bean gums may provide greater stabilizing effects than using a single gum. In some cases, the combination of locust bean gums may provide greater stabilizing effects than using a single gum at higher levels. In some cases, locust bean gum may be used alone. In some cases, xanthan gum may be used alone. In some cases, neither locust bean gum nor xanthan gum is used.

[0116] In some embodiments, regarding the liquid nutrient composition, xanthan gum and locust bean gum together constitute less than 0.18%, 0.17%, 0.16%, 0.15%, 0.14%, 0.13%, 0.12%, 0.11%, 0.10%, 0.09%, 0.08%, 0.07%, 0.06%, 0.05%, 0.04%, 0.03%, or 0.02% by weight in the liquid nutrient composition. In some embodiments, regarding the powdered nutrient composition, xanthan gum and locust bean gum together constitute less than 0.95%, 0.85%, 0.75%, 0.65%, 0.55%, 0.45%, 0.35%, 0.25%, 0.15%, or 0.05% by weight in the powdered nutrient composition. In some embodiments, the plant-based compositions described herein do not contain any gums other than xanthan gum and locust bean gum.

[0117] In some implementations, the amounts of locust bean gum and xanthan gum may be lower than in other liquid nutrition and infant nutrition products. In some cases, the lower usage of locust bean gum and xanthan gum may be sufficient to stabilize plant-based infant formula. Plants used in infant formula may be, but are not limited to, pea protein, hydrolyzed pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, muesli protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein, other protein sources, or combinations thereof.

[0118] In some embodiments, regarding the liquid nutritional composition, the percentage of xanthan gum in the infant formula can be from about 0.005% by weight (wt%) to 0.1% by weight. In some cases, the percentage of xanthan gum in the infant formula can be from about 0.005% by weight to 0.02% by weight, 0.005% by weight to 0.035% by weight, 0.005% by weight to 0.05% by weight, 0.005% by weight to 0.065% by weight, 0.005% by weight to 0.08% by weight, 0.005% by weight to 0.1% by weight, 0.02% by weight to 0.035% by weight, 0.02% by weight to 0.05% by weight, 0.02% by weight to 0.065% by weight, 0.02% by weight to 0.05% by weight, 0.02% by weight to 0.065% by weight, 0.02% by weight to 0.05% by weight. 0.08 wt%, 0.02 wt% to 0.1 wt%, 0.035 wt% to 0.05 wt%, 0.035 wt% to 0.065 wt%, 0.035 wt% to 0.08 wt%, 0.035 wt% to 0.1 wt%, 0.05 wt% to 0.065 wt%, 0.05 wt% to 0.08 wt%, 0.05 wt% to 0.1 wt%, 0.065 wt% to 0.08 wt%, 0.065 wt% to 0.1 wt%, or about 0.08 wt% to 0.1 wt%. In some cases, the percentage of xanthan gum may be about 0.035 wt% to 0.05 wt%. In some cases, the percentage of xanthan gum may be about 0.05 wt%. In some cases, the percentage of xanthan gum may be less than about 0.09% by weight, less than about 0.08% by weight, less than about 0.07% by weight, less than about 0.06% by weight, or less than about 0.05% by weight. In some embodiments, the percentage of xanthan gum in infant formula may be from about 0.01% by weight to 0.15% by weight. In some embodiments, the percentage of xanthan gum in infant formula may be from about 0.02% by weight to 0.08% by weight. In some embodiments, the percentage of xanthan gum in infant formula may be about 0.02% by weight.

[0119] For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid composition by removing water from the liquid composition. In some embodiments, with respect to the powdered nutritional composition, the percentage of xanthan gum in the infant formula may be less than about 0.65% by weight, less than about 0.55% by weight, less than about 0.45% by weight, less than about 0.35% by weight, less than about 0.25% by weight, or less than about 0.15% by weight. In some embodiments, the percentage of xanthan gum in the infant formula may be greater than about 0.65% by weight, greater than about 0.55% by weight, greater than about 0.45% by weight, greater than about 0.35% by weight, greater than about 0.25% by weight, greater than 0.15% by weight, or greater than about 0.05% by weight.

[0120] In some embodiments, regarding the liquid nutritional composition, the percentage of locust bean gum in infant formula can be from about 0.005% by weight to 0.15% by weight. In some cases, the percentage of locust bean gum in infant formula can be from about 0.005% by weight to 0.02% by weight, 0.005% by weight to 0.035% by weight, 0.005% by weight to 0.05% by weight, 0.005% by weight to 0.065% by weight, 0.005% by weight to 0.08% by weight, 0.005% by weight to 0.1% by weight, 0.02% by weight to 0.035% by weight, 0.02% by weight to 0.05% by weight, 0.02% by weight to 0.065% by weight, 0.02% by weight to 0.05% by weight, 0.02% by weight to 0.065% by weight, 0.02% by weight to 0.035% by weight, 0.02% by weight to 0.05% by weight, 0.02% by weight to 0.065% by weight, 0.02% by weight to 0.05% by weight. 0.08 wt%, 0.02 wt% to 0.1 wt%, 0.035 wt% to 0.05 wt%, 0.035 wt% to 0.065 wt%, 0.035 wt% to 0.08 wt%, 0.035 wt% to 0.1 wt%, 0.05 wt% to 0.065 wt%, 0.05 wt% to 0.08 wt%, 0.05 wt% to 0.1 wt%, 0.065 wt% to 0.08 wt%, 0.065 wt% to 0.1 wt%, or about 0.08 wt% to 0.1 wt%. In some cases, the percentage of locust bean gum is about 0.04 wt% to 0.06 wt%. In some cases, the percentage of locust bean gum is about 0.06 wt%. In some cases, the percentage of locust bean gum is about 0.055 wt% to 0.08 wt%. In some cases, the percentage of locust bean gum is about 0.08 wt%. In some cases, the percentage of locust bean gum is less than about 0.16% by weight, less than about 0.15% by weight, less than about 0.14% by weight, less than about 0.13% by weight, less than about 0.12% by weight, less than about 0.11% by weight, less than about 0.10% by weight, less than about 0.09% by weight, less than about 0.08% by weight, less than about 0.07% by weight, less than about 0.06% by weight, less than about 0.05% by weight, less than about 0.04% by weight, less than about 0.03% by weight, or less than about 0.02% by weight. In some embodiments, the percentage of locust bean gum in infant formula can be from about 0.01% by weight to 0.15% by weight. In some embodiments, the percentage of locust bean gum is about 0.10% by weight.

[0121] For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from them. In some embodiments, with respect to the powdered nutritional compositions, the percentage of locust bean gum in infant formula may be less than about 0.65% by weight, less than about 0.55% by weight, less than about 0.45% by weight, less than about 0.35% by weight, less than about 0.25% by weight, or less than about 0.15% by weight. In some embodiments, the percentage of xanthan gum in infant formula may be greater than about 0.65% by weight, greater than about 0.55% by weight, greater than about 0.45% by weight, greater than about 0.35% by weight, greater than about 0.25% by weight, greater than 0.15% by weight, or greater than about 0.05% by weight.

[0122] In some embodiments, the plant-based compositions described herein may comprise xanthan gum and locust bean gum, wherein xanthan gum and locust bean gum may have a y = 0.0608e -8.625x The relationship is defined as follows: x is the percentage (%) of locust bean gum in the liquid nutrient composition by weight; y is the percentage (%) of xanthan gum in the liquid nutrient composition by weight; 0 < x < 0.16; and 0 < y < 0.08. In some embodiments, the plant-based compositions described herein may comprise xanthan gum and locust bean gum, wherein the ratio of xanthan gum to locust bean gum is between 1:1.5 and 1:7.5.

[0123] In some implementations, the percentages of xanthan gum and locust bean gum can vary depending on whether the infant formula is in liquid or powder form. In some cases, the infant formula may contain about 0.09% by weight of xanthan gum in liquid form and about 0.4% by weight of xanthan gum in powder form. In some cases, the infant formula may contain about 0.06% by weight of xanthan gum in liquid form and about 0.4% by weight of xanthan gum in powder form. In some cases, the infant formula may contain about 0.02% by weight of xanthan gum in liquid form and about 0.4% by weight of xanthan gum in powder form. In some cases, the infant formula may contain about 0.16% by weight of locust bean gum in liquid form and about 0.5% by weight of locust bean gum in powder form. In some cases, the infant formula may contain about 0.11% by weight of locust bean gum in liquid form and about 0.5% by weight of locust bean gum in powder form. In some cases, infant formula may contain about 0.07% by weight of liquid and about 0.5% by weight of powdered locust bean gum. In some cases, infant formula may contain about 0.03% by weight of liquid and about 0.6% by weight of powdered locust bean gum. In some cases, infant formula may contain about 0.02%, about 0.06%, about 0.10%, or about 0.15% by weight of liquid and about 0.5% by weight of powdered locust bean gum.

[0124] In some implementations, the percentages of xanthan gum and locust bean gum can vary depending on whether whole or hydrolyzed protein is used. In some cases, whole pea protein can be used. In some cases, hydrolyzed pea protein can be used. In some cases, when using whole protein, the percentage of liquid locust bean gum can be about or less than 0.16% by weight. In some cases, when using whole protein, the percentage of liquid locust bean gum can be about or less than 0.11% by weight. In some cases, when using whole protein, the percentage of liquid locust bean gum can be about or less than 0.07% by weight. In some cases, when using whole protein, the percentage of liquid locust bean gum can be about or less than 0.03% by weight. In some cases, when using hydrolyzed protein, the percentage of liquid locust bean gum can be about or less than 0.16% by weight. In some cases, when using hydrolyzed protein, the percentage of liquid locust bean gum can be about or less than 0.11% by weight. In some cases, when hydrolyzed protein is used, the percentage of locust bean gum in liquid form may be about 0.09% by weight. In some cases, when hydrolyzed protein is used, the percentage of locust bean gum in liquid form may be about 0.07% by weight. In some cases, when hydrolyzed protein is used, the percentage of locust bean gum in liquid form may be about 0.03% by weight. In some cases, when whole protein is used, the percentage of locust bean gum in powder form may be about 0.5% by weight. In some cases, when hydrolyzed protein is used, the percentage of locust bean gum in powder form may be about 0.6% by weight. In some cases, whole protein provides greater stability to the mixture compared to hydrolyzed protein. In some cases, infant formula may contain a percentage of locust bean gum ranging from about 0.03% by weight to 0.09% by weight. In some cases, infant formula may contain locust bean gum in percentages of approximately 0.03% to 0.05% by weight, 0.03% to 0.07% by weight, 0.03% to 0.09% by weight, 0.05% to 0.07% by weight, 0.05% to 0.09% by weight, or approximately 0.07% to 0.09% by weight. This allows for the addition of less stabilizer while still maintaining an acceptable consistency.

[0125] In some embodiments, for example, for a liquid embodiment, the percentage of water may be from about 80% to about 87% by weight. In some embodiments, for example, for a liquid embodiment, the percentage of water may be about 86% by weight. In some embodiments, for example, for a dry powder composition, the percentage of water may be about 0% by weight. In some cases, the percentage of water may be from about 0% by weight to about 86% by weight or from about 0% by weight to about 90% by weight.

[0126] In some embodiments, for example, for liquid embodiments, the percentage of one or more carbohydrate sources can be from about 5% by weight to about 9% by weight. In some cases, the percentage of one or more carbohydrate sources can be from about 5% by weight to about 6% by weight, from about 5% by weight to about 7% by weight, from about 5% by weight to about 8% by weight, from about 6% by weight to about 7% by weight, from about 6% by weight to about 8% by weight, or from about 7% by weight to about 8% by weight. In some cases, the percentage of one or more carbohydrate sources can be less than 9% by weight, less than 8% by weight, less than 7% by weight, less than 6% by weight, or less than 5% by weight. In some cases, the percentage of one or more carbohydrate sources can be greater than 9% by weight, greater than 8% by weight, greater than 7% by weight, greater than 6% by weight, or greater than 5% by weight.

[0127] In some embodiments, for example, for a dry powder composition, the percentage of one or more carbohydrate sources can be from about 46% by weight to about 56% by weight. In some cases, the percentage of one or more carbohydrate sources can be from about 46% by weight to 48% by weight, 46% by weight to 50% by weight, 46% by weight to 52% by weight, 46% by weight to 54% by weight, 46% by weight to 56% by weight, 48% by weight to 50% by weight, 48% by weight to 52% by weight, 48% by weight to 54% by weight, 48% by weight to 56% by weight, 50% by weight to 52% by weight, 50% by weight to 54% by weight, 50% by weight to 56% by weight, 52% by weight to 54% by weight, 52% by weight to 56% by weight, or about 54% by weight. In some cases, the percentage of one or more carbohydrate sources can be less than about 56% by weight, less than about 54% by weight, less than about 52% by weight, less than about 50% by weight, less than about 48% by weight, or less than about 46% by weight. In some embodiments, the percentage of one or more carbohydrate sources may be greater than about 56% by weight, greater than about 54% by weight, greater than about 52% by weight, greater than about 50% by weight, greater than about 48% by weight, or greater than about 46% by weight. In some embodiments, for example, for a dry powder composition, the percentage of one or more carbohydrate sources may be from about 50.8% by weight to about 54.8% by weight. In some embodiments, for example, for a dry powder composition, the percentage of one or more carbohydrate sources may be about 52.8% by weight. In some cases, the percentage of one or more carbohydrate sources may be about 52.19% by weight. In some cases, the percentage of one or more carbohydrate sources may be from about 5.25% by weight to about 54.8% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0128] In some embodiments, for example, for liquid embodiments, the percentage of maltodextrin can be from about 5% by weight to about 9% by weight. In some cases, the percentage of maltodextrin can be from about 5% by weight to about 6% by weight, from about 5% by weight to about 7% by weight, from about 5% by weight to about 8% by weight, from about 6% by weight to about 7% by weight, from about 6% by weight to about 8% by weight, or from about 7% by weight to about 8% by weight. In some cases, the percentage of maltodextrin can be less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight. In some cases, the percentage of maltodextrin can be greater than about 9% by weight, greater than about 8% by weight, greater than about 7% by weight, greater than about 6% by weight, or greater than about 5% by weight.

[0129] In some embodiments, for example, for a dry powder composition, the percentage of rice maltodextrin can be from about 50.8% by weight to about 54.8% by weight.

[0130] In some embodiments, for example, for a dry powder composition, the percentage of rice maltodextrin can be from about 46% by weight to about 56% by weight. In some cases, the percentage of rice maltodextrin can be from about 46% by weight to 48% by weight, 46% by weight to 50% by weight, 46% by weight to 52% by weight, 46% by weight to 54% by weight, 46% by weight to 56% by weight, 48% by weight to 50% by weight, 48% by weight to 52% by weight, 48% by weight to 54% by weight, 48% by weight to 56% by weight, 50% by weight to 52% by weight, 50% by weight to 54% by weight, 50% by weight to 56% by weight, 52% by weight to 54% by weight, 52% by weight to 56% by weight, or about 54% by weight. In some cases, the percentage of rice maltodextrin can be less than about 56% by weight, less than about 54% by weight, less than about 52% by weight, less than about 50% by weight, less than about 48% by weight, or less than about 46% by weight. In some cases, the percentage of rice maltodextrin can be greater than about 56% by weight, greater than about 54% by weight, greater than about 52% by weight, greater than about 50% by weight, greater than about 48% by weight, or greater than about 46% by weight. In some embodiments, for example, for a dry powder composition, the percentage of rice maltodextrin can be about 52.8% by weight. In some cases, the percentage of rice maltodextrin can be about 52.19% by weight. In some cases, the percentage of rice maltodextrin can be from about 5.25% by weight to about 54.8% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0131] In some embodiments, for example, for liquid embodiments, the percentage of brown rice syrup solids can be from about 5% by weight to about 9% by weight. In some cases, the percentage of brown rice syrup solids can be from about 5% by weight to about 6% by weight, from about 5% by weight to about 7% by weight, from about 5% by weight to about 8% by weight, from about 6% by weight to about 7% by weight, from about 6% by weight to about 8% by weight, or from about 7% by weight to about 8% by weight. In some cases, the percentage of brown rice syrup solids can be less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, or less than about 5% by weight. In some cases, the percentage of brown rice syrup solids can be greater than about 9% by weight, greater than about 8% by weight, greater than about 7% by weight, greater than about 6% by weight, or greater than about 5% by weight.

[0132] In some embodiments, for example, for a dry powder composition, the percentage of brown rice syrup solids can be from about 46% to about 56% by weight. In some cases, the percentage of brown rice syrup solids can be from about 46% to 48% by weight, 46% to 50% by weight, 46% to 52% by weight, 46% to 54% by weight, 46% to 56% by weight, 48% to 50% by weight, 48% to 52% by weight, 48% to 54% by weight, 48% to 56% by weight, 50% to 52% by weight, 50% to 54% by weight, 50% to 56% by weight, 52% to 54% by weight, 52% to 56% by weight, or about 54% to 56% by weight. In some cases, the percentage of brown rice syrup solids can be less than about 56% by weight, less than about 54% by weight, less than about 52% by weight, less than about 50% by weight, less than about 48% by weight, or less than about 46% by weight. In some embodiments, the percentage of brown rice syrup solids can be greater than about 56% by weight, greater than about 54% by weight, greater than about 52% by weight, greater than about 50% by weight, greater than about 48% by weight, or greater than about 46% by weight. In some embodiments, for example, for a dry powder composition, the percentage of brown rice syrup solids can be from about 49.85% by weight to about 53.85% by weight. In some embodiments, for example, for a dry powder composition, the percentage of brown rice syrup solids can be about 51.85% by weight. In some cases, the percentage of brown rice syrup solids can be about 52.46% by weight. In some cases, the percentage of brown rice syrup solids can be from about 5.16% by weight to about 54.46% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0133] Organic brown rice syrup solids (BRSS) can serve as an alternative to refined sugar and artificial sweeteners. Brown rice syrup provides fiber and small amounts of sodium and potassium. The sugar in rice syrup can be absorbed more slowly by the digestive system, thus mitigating the negative effects of rapid sugar fluctuations, such as fatigue, irritability, and cravings for more sugar.

[0134] In some embodiments, for example, for liquid embodiments, the percentage of whole pea protein may be from about 0.2 wt% to about 4.2 wt% of the total composition. In some cases, the percentage of whole pea protein may be from about 1.81 wt% to about 3.08 wt% of the total composition. In some cases, the percentage of whole pea protein may be from about 1.81 wt% to about 2 wt%, from about 1.81 wt% to about 2.2 wt%, from about 1.81 wt% to about 2.4 wt%, from about 1.81 wt% to about 2.6 wt%, from about 1.81 wt% to about 2.8 wt%, from about 1.81 wt% to about 3.08 wt%, from about 2 wt% to about 2.2 wt%, from about 2 wt% to about 2.4 wt%, from about 2 wt% to about 2.6 wt%, from about 2 wt% to about 2.8 wt% of the total composition. % by weight, about 2% by weight to about 3.08% by weight, about 2.2% by weight to about 2.4% by weight, about 2.2% by weight to about 2.6% by weight, about 2.2% by weight to about 2.8% by weight, about 2.2% by weight to about 3.08% by weight, about 2.4% by weight to about 2.6% by weight, about 2.4% by weight to about 2.8% by weight, about 2.4% by weight to about 3.08% by weight, about 2.6% by weight to about 2.8% by weight, about 2.6% by weight to about 3.08% by weight, or about 2.8% by weight to about 3.08% by weight.

[0135] In some cases, the percentage of whole pea protein, based on the total weight of the composition, is less than about 1.5% by weight, less than about 1.8% by weight, less than about 2.1% by weight, less than about 2.4% by weight, less than about 2.7% by weight, less than about 3% by weight, or less than about 3.3% by weight.

[0136] In some cases, the percentage of whole pea protein can be from about 0.2% by weight to about 23.2% by weight of the total composition. In some embodiments, for example, for a dry powder composition, the percentage of whole pea protein can be from about 13.5% by weight to about 23.2% by weight of the total composition. In some cases, for example, for a dry powder composition, the percentage of whole pea protein can be from about 14% by weight to 16% by weight, 14% by weight to 18% by weight, 14% by weight to 20% by weight, 16% by weight to 18% by weight, 16% by weight to 20% by weight, or about 18% by weight. In some cases, the percentage of whole pea protein by weight of the total composition can be less than about 20% by weight, less than about 18% by weight, less than about 16% by weight, or less than about 14% by weight. In some cases, the percentage of whole pea protein by weight of the total composition can be greater than about 20% by weight, greater than about 18% by weight, greater than about 16% by weight, or greater than about 14% by weight. For each embodiment of the liquid composition, a dry powder composition having similar component amounts is also considered, and the amount of such powder composition can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0137] In some embodiments, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition may comprise whole pea protein. In some embodiments, whole pea protein may comprise approximately 100% of the total pea protein.

[0138] In some cases, the percentage of hydrolyzed pea protein may be from about 1.81% by weight to about 3.08% by weight of the total composition. In some cases, with respect to liquid compositions, the percentage of hydrolyzed pea protein may be from about 1.81% by weight to about 2% by weight, from about 1.81% by weight to about 2.2% by weight, from about 1.81% by weight to about 2.4% by weight, from about 1.81% by weight to about 2.6% by weight, from about 1.81% by weight to about 2.8% by weight, from about 1.81% by weight to about 3.08% by weight, from about 2% by weight to about 2.2% by weight, from about 2% by weight to about 2.4% by weight, from about 2% by weight to about 2.6% by weight, from about 2% by weight to about 2.6% by weight. About 2.8 wt%, about 2 wt% to about 3.08 wt%, about 2.2 wt% to about 2.4 wt%, about 2.2 wt% to about 2.6 wt%, about 2.2 wt% to about 2.8 wt%, about 2.2 wt% to about 3.08 wt%, about 2.4 wt% to about 2.6 wt%, about 2.4 wt% to about 2.8 wt%, about 2.4 wt% to about 3.08 wt%, about 2.6 wt% to about 2.8 wt%, about 2.6 wt% to about 3.08 wt%, or about 2.8 wt% to about 3.08 wt%. In some embodiments, for example, for a dry powder composition, the percentage of hydrolyzed pea protein may be about 14.9 wt% to about 18.9 wt% of the total composition. In some cases, the percentage of hydrolyzed pea protein, based on the total weight of the composition, is less than about 1.5% by weight, less than about 1.8% by weight, less than about 2.1% by weight, less than about 2.4% by weight, less than about 2.7% by weight, less than about 3% by weight, or less than about 3.3% by weight.

[0139] In some cases, the percentage of hydrolyzed pea protein can be from about 0.2% by weight to about 23.2% by weight of the total composition. In some embodiments, for example, for a dry powder composition, the percentage of hydrolyzed pea protein can be from about 13.5% by weight to about 23.2% by weight of the total composition. In some cases, for example, for a dry powder composition, the percentage of hydrolyzed pea protein can be from about 14% by weight to 16% by weight, 14% by weight to 18% by weight, 14% by weight to 20% by weight, 16% by weight to 18% by weight, 16% by weight to 20% by weight, or 18% by weight to 20% by weight. In some cases, the percentage of hydrolyzed pea protein can be less than about 20% by weight, about 18% by weight, about 16% by weight, or about 14% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein can be greater than about 20% by weight, about 18% by weight, about 16% by weight, or about 14% by weight of the total composition. In some embodiments, for example, for a dry powder composition, the percentage of hydrolyzed pea protein may be about 16.9% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein may be about 17% by weight of the total composition. In some cases, the percentage of hydrolyzed pea protein may be from about 0.35% by weight to about 24% by weight of the total composition. For each embodiment of the liquid composition, dry powder compositions with similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0140] In some embodiments, the pea protein in the compositions described herein may be partially hydrolyzed. In some embodiments, the pea protein in the compositions described herein may have a degree of hydrolysis greater than 0% and less than about 50%. For example, the pea protein in the compositions described herein may have a degree of hydrolysis greater than about 5% and less than about 45%, greater than about 10% and less than about 40%, greater than about 15% and less than about 35%, greater than about 20% and less than about 30%, greater than about 10% and less than about 50%, greater than about 20% and less than about 50%, greater than about 30% and less than about 50%, or greater than about 40% and less than about 50%. In some embodiments, the pea protein in the compositions described herein may be extensively hydrolyzed. In some embodiments, the pea protein in the compositions described herein may have a degree of hydrolysis equal to or greater than about 50%. For example, the pea protein in the compositions described herein may have a degree of hydrolysis equal to or greater than about 50%, equal to or greater than about 55%, equal to or greater than about 60%, equal to or greater than about 65%, equal to or greater than about 70%, equal to or greater than about 75%, equal to or greater than about 80%, %, equal to or greater than about 85%, equal to or greater than about 90%, equal to or greater than about 95%, equal to or greater than about 96%, equal to or greater than about 97%, equal to or greater than about 98%, or equal to or greater than about 99%. In some embodiments, the pea protein in the compositions described herein may be 100% hydrolyzed. The term "degree of hydrolysis" as used herein can refer to the extent to which peptide bonds are broken by the hydrolysis method. In some embodiments, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition may comprise hydrolyzed pea protein. For example, at least 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or at least 99% of the pea protein in the composition may be hydrolyzed. In some embodiments, the hydrolyzed pea protein may be approximately 100% of the total pea protein.

[0141] In some cases, the compositions described herein contain one or more oils. In some cases, with respect to the liquid nutrient composition, the total percentage of oil may constitute about 2% to 5% by weight of the composition. In some cases, the total percentage of oil may include about 2% to 3% by weight, 2% to 4% by weight, 2% to 5% by weight, 3% to 4% by weight, 3% to 5% by weight, or about 4% to 5% by weight. In some cases, the total percentage of oil may include less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, or less than about 2% by weight. In some cases, the total percentage of oil may include more than about 5% by weight, more than about 4% by weight, more than about 3% by weight, or more than about 2% by weight.

[0142] In some cases, regarding the dry powder nutritional composition, the total percentage of oil can constitute from about 18% to 29% by weight of the composition. In some cases, the total percentage of oil may include about 18% to 21% by weight, 18% to 24% by weight, 18% to 27% by weight, 18% to 29% by weight, 21% to 24% by weight, 21% to 27% by weight, 21% to 29% by weight, 24% to 27% by weight, 24% to 29% by weight, or about 27% to 29% by weight. In some cases, the total percentage of oil may include less than about 29% by weight, less than about 27% by weight, less than about 24% by weight, less than about 21% by weight, or less than about 18% by weight. In some cases, the total percentage of oil may include more than about 29% by weight, more than about 26% by weight, more than about 24% by weight, more than about 21% by weight, or more than about 18% by weight.

[0143] In some embodiments, for example, for liquid embodiments, the percentage of high-oleic sunflower oil can be from about 0.05% by weight to about 3.25% by weight. In some embodiments, for example, for liquid embodiments, the percentage of high-oleic sunflower oil can be from about 0.1% by weight to about 2.5% by weight. In some cases, the percentage of high-oleic sunflower oil can be from about 0.1% by weight to about 0.5% by weight, from about 0.1% by weight to about 1% by weight, from about 0.1% by weight to about 1.5% by weight, from about 0.1% by weight to about 2% by weight, from about 0.1% by weight to about 2.5% by weight, from about 0.5% by weight to about 1% by weight, from about 0.5% by weight to about 1.5% by weight, from about 0.5% by weight to about 2% by weight, from about 1% by weight to about 2% by weight, from about 1% by weight to about 2.5% by weight, from about 1.5% by weight to about 2% by weight, or from about 2% by weight to about 2.5% by weight. In some cases, the percentage of high-oleic sunflower oil can be greater than 0% by weight, greater than about 0.5% by weight, greater than about 1% by weight, greater than about 1.5% by weight, greater than about 2% by weight, or greater than about 2.5% by weight. In other cases, the percentage of high-oleic sunflower oil can be less than about 0.5% by weight, less than about 1% by weight, less than about 1.5% by weight, less than about 2% by weight, or less than about 2.5% by weight.

[0144] In some embodiments, for example, for a dry powder composition, the percentage of high-oleic sunflower oil can be from about 6% by weight to about 11% by weight. In some embodiments, for example, for a dry powder composition, the percentage of high-oleic sunflower oil can be from about 7.16% by weight to about 11.16% by weight. In some embodiments, for example, for a dry powder composition, the percentage of high-oleic sunflower oil can be from about 6% by weight to about 8% by weight, from about 6% by weight to about 10% by weight, from about 6% by weight to about 11% by weight, from about 8% by weight to about 10% by weight, from about 8% by weight to about 11% by weight, or from about 10% by weight to about 11% by weight. In some cases, the percentage of high-oleic sunflower oil can be less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, or less than about 6% by weight. In some cases, the percentage of high-oleic sunflower oil can be greater than about 11% by weight, greater than about 10% by weight, greater than about 9% by weight, greater than about 8% by weight, greater than about 7% by weight, or greater than about 6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of high-oleic sunflower oil may be about 9.16% by weight. In some cases, the percentage of high-oleic sunflower oil may be about 9% by weight. In some cases, the percentage of high-oleic sunflower oil may be about 9.1% by weight. In some cases, the percentage of high-oleic sunflower oil may be from about 0.05% by weight to about 11.16% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0145] In some embodiments, for example, for liquid embodiments, the percentage of coconut oil can be from about 0.01 wt% to about 3.1 wt%. In some embodiments, for example, for liquid embodiments, the percentage of coconut oil can be from about 0.1 wt% to about 2.5 wt%. In some cases, the percentage of coconut oil can be from about 0.1 wt% to about 0.5 wt%, from about 0.1 wt% to about 1 wt%, from about 0.1 wt% to about 1.5 wt%, from about 0.1 wt% to about 2 wt%, from about 0.1 wt% to about 2.5 wt%, from about 0.5 wt% to about 1 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 2 wt%, from about 1 wt% to about 2 wt%, from about 1 wt% to about 2.5 wt%, from about 1.5 wt% to about 2 wt%, or from about 2 wt% to about 2.5 wt%. In some cases, the percentage of coconut oil can be greater than 0% by weight, greater than about 0.5% by weight, greater than about 1% by weight, greater than about 1.5% by weight, greater than about 2% by weight, or greater than about 2.5% by weight. In other cases, the percentage of coconut oil can be less than about 0.5% by weight, less than about 1% by weight, less than about 1.5% by weight, less than about 2% by weight, or less than about 2.5% by weight.

[0146] In some embodiments, for example, for a dry powder composition, the percentage of coconut oil can be from about 6% by weight to about 11% by weight. In some embodiments, for example, for a dry powder composition, the percentage of coconut oil can be from about 6% by weight to about 8% by weight, from about 6% by weight to about 10% by weight, from about 6% by weight to about 11% by weight, from about 8% by weight to about 10% by weight, from about 8% by weight to about 11% by weight, or from about 10% by weight to about 11% by weight. In some cases, the percentage of coconut oil can be less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, or less than about 6% by weight. In some cases, the percentage of coconut oil can be greater than about 11% by weight, greater than about 10% by weight, greater than about 9% by weight, greater than about 8% by weight, greater than about 7% by weight, or greater than about 6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of coconut oil can be about 8% by weight. In some cases, the percentage of coconut oil can be about 8.1% by weight. In some cases, the percentage of coconut oil can be about 7.9% by weight. In some cases, the percentage of coconut oil can be from about 0.01% by weight to about 10% by weight. For each embodiment of the liquid composition, dry powder compositions with similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0147] In some embodiments, for example, for liquid embodiments, the percentage of low-erucic acid rapeseed oil may be from about 0.01 wt% to about 3.05 wt%. In some embodiments, for example, for liquid embodiments, the percentage of low-erucic acid rapeseed oil may be from about 0.1 wt% to about 2.5 wt%. In some cases, the percentage of low-erucic acid rapeseed oil may be from about 0.1 wt% to about 0.5 wt%, from about 0.1 wt% to about 1 wt%, from about 0.1 wt% to about 1.5 wt%, from about 0.1 wt% to about 2 wt%, from about 0.1 wt% to about 2.5 wt%, from about 0.5 wt% to about 1 wt%, from about 0.5 wt% to about 1.5 wt%, from about 0.5 wt% to about 2 wt%, from about 1 wt% to about 2 wt%, from about 1 wt% to about 2.5 wt%, from about 1.5 wt% to about 2 wt%, or from about 2 wt% to about 2.5 wt%. In some cases, the percentage of low erucic acid rapeseed oil can be greater than 0% by weight, greater than about 0.5% by weight, greater than about 1% by weight, greater than about 1.5% by weight, greater than about 2% by weight, or greater than about 2.5% by weight. In other cases, the percentage of low erucic acid rapeseed oil can be less than about 0.5% by weight, less than about 1% by weight, less than about 1.5% by weight, less than about 2% by weight, or less than about 2.5% by weight.

[0148] In some embodiments, for example, for a dry powder composition, the percentage of low-erucic acid rapeseed oil can be from about 5.6% by weight to about 9.6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of low-erucic acid rapeseed oil can be from about 6% by weight to about 11% by weight. In some embodiments, for example, for a dry powder composition, the percentage of low-erucic acid rapeseed oil can be from about 6% by weight to about 8% by weight, from about 6% by weight to 10% by weight, from about 6% by weight to about 11% by weight, from about 8% by weight to about 10% by weight, from about 8% by weight to about 11% by weight, or from about 10% by weight to about 11% by weight. In some cases, the percentage of low-erucic acid rapeseed oil can be less than about 11% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, or less than about 6% by weight. In some cases, the percentage of low-erucic acid rapeseed oil can be greater than about 11% by weight, greater than about 10% by weight, greater than about 9% by weight, greater than about 8% by weight, greater than about 7% by weight, or greater than about 6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of low-erucic acid rapeseed oil may be about 7.6% by weight. In some cases, the percentage of low-erucic acid rapeseed oil may be about 7.7% by weight. In some cases, the percentage of low-erucic acid rapeseed oil may be from about 0.01% by weight to about 9.7% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0149] In some embodiments, for example, for liquid embodiments, the percentage of the premix of vitamins and minerals can be from about 0.01% by weight to about 2.5% by weight. In some embodiments, the percentage of the premix of vitamins and minerals can be less than about 3% by weight, less than about 2% by weight, less than about 1% by weight, less than about 0.5% by weight, less than about 0.1% by weight, or less than about 0.05% by weight. In some cases, the percentage of the premixed vitamins can be greater than 0% by weight, greater than about 0.5% by weight, greater than about 1% by weight, greater than about 1.5% by weight, greater than about 2% by weight, or greater than about 2.5% by weight. In some embodiments, for example, for dry powder compositions, the percentage of the premix of vitamins and minerals can be from about 1.6% by weight to about 5.6% by weight.

[0150] In some embodiments, for example, for a dry powder composition, the percentage of the premix of vitamins and minerals can be from 2% to 6% by weight. In some cases, the percentage of the premix can be from about 2% to 4% by weight, 2% to 6% by weight, or 4% to 6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of the premix of vitamins and minerals can be about 3.6% by weight. In some cases, the percentage of the premix of vitamins and minerals can be about 3.7% by weight. In some cases, the percentage of the premix of vitamins and minerals can be from about 0.01% by weight to about 5.7% by weight. The premix of vitamins and minerals can include, but is not limited to, vitamin A, vitamin C, calcium, iron, vitamin D, vitamin E, vitamin K, thiamine, riboflavin, niacin, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, phosphorus, iodine, magnesium, zinc, selenium, copper, manganese, and chloride. For each embodiment of the liquid composition, a dry powder composition having similar component amounts is also considered, and the amount of such powder composition can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0151] In some cases, the prebiotics used in the compositions described herein may comprise one or more inulin components. In some cases, the inulin used in the compositions described herein may comprise chicory root inulin. In some embodiments, for example, for liquid embodiments, the percentage of chicory root inulin may be from about 0.001% by weight to about 2.06% by weight. In some cases, the percentage of chicory root inulin may be less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0.1% by weight. In some cases, the percentage of chicory root inulin may be greater than 0% by weight, greater than about 0.05% by weight, greater than about 0.1% by weight, greater than about 0.2% by weight, or greater than about 0.3% by weight. In some embodiments, for example, for dry powder compositions, the percentage of chicory root inulin may be from about 0.01% by weight to about 2.47% by weight.

[0152] In some embodiments, for example, for a dry powder composition, the percentage of chicory root inulin may be less than about 0.5% by weight. In some embodiments, for example, for a dry powder composition, the percentage of chicory root inulin may be less than about 0.5% by weight, less than about 0.4% by weight, less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of chicory root inulin may be greater than about 0.5% by weight, greater than about 0.4% by weight, greater than about 0.3% by weight, greater than about 0.2% by weight, or greater than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of chicory root inulin may be about 0.47% by weight. In some cases, the percentage of chicory root inulin may be about 0.46% by weight. In some cases, the percentage of chicory root inulin may be from about 0.001% by weight to about 2.47% by weight. For each embodiment of the liquid composition, a dry powder composition having similar component amounts is also considered, and the amount of such powder composition can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0153] In some embodiments, for example, for liquid embodiments, the percentage of arachidonic acid (ARA) can be from about 0.001 wt% to about 2.06 wt%. In some cases, the percentage of ARA is from about 0.01 wt% to 0.12 wt%. In some cases, the percentage of ARA is from about 0.01 wt% to 0.04 wt%, 0.01 wt% to 0.07 wt%, 0.01 wt% to 0.1 wt%, 0.01 wt% to 0.12 wt%, 0.04 wt% to 0.07 wt%, 0.04 wt% to 0.1 wt%, 0.04 wt% to 0.1 wt%, 0.04 wt% to 0.12 wt%, 0.07 wt% to 0.1 wt%, 0.07 wt% to 1.2 wt%, or about 1 wt% to 1.2 wt%. In some cases, the percentage of ARA is less than about 0.15 wt%, less than about 0.1 wt%, or less than about 0.05 wt%. In some cases, the percentage of ARA is greater than or equal to 0.01% by weight, greater than about 0.05% by weight, greater than about 0.1% by weight, or greater than about 0.15% by weight.

[0154] In some embodiments, for example, for a dry powder composition, the percentage of ARA can be from about 0.001% by weight to about 2.43% by weight. In some embodiments, for example, for a dry powder composition, the percentage of ARA can be from about 0.08% by weight to about 0.6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of ARA can be from about 0.08% by weight to about 0.3%, from about 0.08% by weight to about 0.5%, from about 0.08% by weight to about 0.6%, from about 0.3% by weight to about 0.5%, from about 0.3% by weight to about 0.6%, or from about 0.5% by weight to about 0.6%. In some embodiments, for example, for a dry powder composition, the percentage of ARA can be less than about 0.6% by weight, less than about 0.5% by weight, less than about 0.4% by weight, less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of ARA can be greater than about 0.6% by weight, greater than about 0.5% by weight, greater than about 0.4% by weight, greater than about 0.3% by weight, greater than about 0.2% by weight, or greater than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of ARA can be about 0.43% by weight. In some cases, the percentage of ARA is about 0.44% by weight. For each embodiment of the liquid composition, dry powder compositions with similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid composition by removing water from the liquid composition.

[0155] ARA is an omega-6 fatty acid. ARA can be derived from animal or plant products. The compositions described herein may contain ingredients derived from red meat, poultry, eggs, fish, dairy products, and *Morchella alpina* (a type of fungus). Mortierella Alpina One or more ARAs in fungi.

[0156] In some embodiments, the plant-based compositions described herein may comprise from about 0.010% by weight to about 0.500% by weight of *Morchella esculenta* oil. For example, the plant-based compositions described herein may comprise about 0.010% by weight, about 0.020% by weight, about 0.030% by weight, about 0.040% by weight, about 0.050% by weight, about 0.060% by weight, about 0.070% by weight, about 0.080% by weight, about 0.090% by weight, about 0.100% by weight, about 0.200% by weight, about 0.250% by weight, about 0.300% by weight, about 0.350% by weight, about 0.400% by weight, about 0.430% by weight, about 0.432% by weight, about 0.435% by weight, about 0.440% by weight, about 0.450% by weight, about 0.500% by weight, or more than about 0.500% by weight of *Morchella esculenta* oil. In some embodiments, the liquid plant-based compositions described herein may contain about 0.060% by weight of *Monosporium alpinum* oil. In some embodiments, the powder plant-based compositions described herein may contain about 0.430% by weight, about 0.432% by weight, about 0.435% by weight, or about 0.440% by weight of *Monosporium alpinum* oil.

[0157] In some embodiments, for example, for a liquid embodiment, the percentage of choline bitartrate can be from about 0.001% by weight to about 2.05% by weight. In some embodiments, for example, for a liquid embodiment, the percentage of choline bitartrate can be less than about 0.085% by weight. In some cases, the percentage of choline bitartrate can be less than about 0.085% by weight, less than about 0.065% by weight, less than about 0.045% by weight, or less than about 0.025% by weight. In some cases, the percentage of choline bitartrate can be greater than about 0.085% by weight, greater than about 0.065% by weight, greater than about 0.045% by weight, greater than about 0.025% by weight, or greater than about 0% by weight.

[0158] In some embodiments, for example, for a dry powder composition, the percentage of choline bitartrate can be from about 0.001% by weight to about 2.4% by weight. In some embodiments, for example, for a dry powder composition, the percentage of choline bitartrate can be less than about 0.5% by weight. In some embodiments, for example, for a dry powder composition, the percentage of choline bitartrate can be less than about 0.5% by weight, less than about 0.4% by weight, less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of choline bitartrate can be greater than about 0.5% by weight, greater than about 0.4% by weight, greater than about 0.3% by weight, greater than about 0.2% by weight, or greater than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of choline bitartrate can be about 0.4% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of components are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0159] In some embodiments, for example, for liquid embodiments, the percentage of docosahexaenoic acid (DHA) can be from about 0.001 wt% to about 2.03 wt%. In some cases, the percentage of DHA is from about 0.01 wt% to 0.12 wt%. In some cases, the percentage of DHA is from about 0.01 wt% to 0.04 wt%, 0.01 wt% to 0.07 wt%, 0.01 wt% to 0.1 wt%, 0.01 wt% to 0.12 wt%, 0.04 wt% to 0.07 wt%, 0.04 wt% to 0.1 wt%, 0.04 wt% to 0.12 wt%, 0.07 wt% to 0.1 wt%, 0.07 wt% to 1.2 wt%, or about 1 wt% to 1.2 wt%. In some cases, the percentage of DHA is less than about 0.15 wt%, less than about 0.1 wt%, or less than about 0.05 wt%. In some cases, the percentage of DHA is greater than or equal to about 0.01% by weight, greater than about 0.05% by weight, greater than about 0.1% by weight, or greater than about 0.15% by weight.

[0160] In some embodiments, for example, for a dry powder composition, the percentage of DHA can be from about 0.001% by weight to about 2.22% by weight. In some embodiments, for example, for a dry powder composition, the percentage of DHA can be from about 0.08% by weight to 0.6% by weight. In some embodiments, for example, for a dry powder composition, the percentage of DHA can be from about 0.08% by weight to about 0.3%, from about 0.08% by weight to about 0.5%, from about 0.08% by weight to about 0.6%, from about 0.3% by weight to about 0.5%, from about 0.3% by weight to about 0.6%, or from about 0.5% by weight to about 0.6%. In some embodiments, for example, for a dry powder composition, the percentage of DHA can be less than about 0.6% by weight, less than about 0.5% by weight, less than about 0.4% by weight, less than about 0.3% by weight, less than about 0.2% by weight, or less than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of DHA can be greater than about 0.6% by weight, greater than about 0.5% by weight, greater than about 0.4% by weight, greater than about 0.3% by weight, greater than about 0.2% by weight, or greater than about 0.1% by weight. In some embodiments, for example, for a dry powder composition, the percentage of DHA can be about 0.22% by weight. In some cases, the percentage of DHA can be from about 0.001% by weight to about 2.22% by weight. For each embodiment of the liquid composition, dry powder compositions having similar amounts of ingredients are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions.

[0161] DHA is an omega-3 fatty acid. DHA can be derived from animal or plant products. The compositions described herein may contain DHA derived from one or more of the following: cold water, fatty fish (e.g., salmon, cod, oil herring, herring, mackerel, sardines, anchovies), red meat, shellfish, algae (e.g., Cryptodinium kurstii), and goat cheese.

[0162] In some embodiments, the plant-based compositions described herein may contain about 0.010 wt% to about 0.050 wt% of *Cryptodinium kouei* oil. For example, the plant-based compositions described herein may contain about 0.010 wt%, about 0.020 wt%, about 0.030 wt%, about 0.040 wt%, about 0.050 wt%, about 0.060 wt%, about 0.070 wt%, about 0.080 wt%, about 0.090 wt%, about 0.100 wt%, about 0.200 wt%, about 0.300 wt%, or more than about 0.030 wt% of *Cryptodinium kouei* oil. In some embodiments, the liquid plant-based compositions described herein may contain 0.030 wt% of *Cryptodinium kouei* oil. In some embodiments, the powder plant-based compositions described herein may contain about 0.216 wt%, about 0.217 wt%, about 0.218 wt%, or about 0.220 wt% of *Cryptodinium kouei* oil.

[0163] In some embodiments, for example, for liquid embodiments, the percentage of L-methionine may be from about 0.001 wt% to about 2.019 wt%. In some cases, the percentage of L-methionine may be from about 0.001 wt% to about 2.14 wt%. In some embodiments, with respect to the liquid nutrient composition, the percentage of L-methionine may be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-methionine may be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-methionine may be less than about 0.035 wt%. In some embodiments, the percentage of L-methionine may be less than about 0.035 wt%, less than about 0.03 wt%, less than about 0.025 wt%, less than about 0.02 wt%, less than about 0.01 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-methionine may be greater than about 0.035 wt%, greater than about 0.03 wt%, greater than about 0.025 wt%, greater than about 0.02 wt%, greater than about 0.015 wt%, greater than about 0.01 wt%, greater than about 0.005 wt%, or greater than about 0.001 wt%. In some cases, the percentage of L-methionine may be about 0.019 wt%. In some embodiments, the concentration of L-methionine may be from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

[0164] For each embodiment of the liquid composition, dry powder compositions having similar component amounts are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions. In some embodiments, for example, for the dry powder composition, the percentage of L-methionine can be from about 0.001 wt% to about 2.14 wt%. In some embodiments, with respect to the powdered nutritional composition, the percentage of L-methionine can be from about 0.01 wt% to about 0.25 wt%. In some embodiments, for example, with respect to the powdered nutritional composition, the percentage of L-methionine may be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.2 wt%, or from about 0.2 wt% to about 0.25 wt%. In some embodiments, for example, for the dry embodiment, the percentage of L-methionine may be less than about 0.25 wt%. In some embodiments, with respect to the powdered nutritional composition, the percentage of L-methionine may be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-methionine in the powdered nutritional composition may be greater than about 0.25% by weight, greater than about 0.2% by weight, greater than about 0.15% by weight, greater than about 0.1% by weight, greater than about 0.05% by weight, or greater than about 0.01% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-methionine may be about 0.14% by weight. In some embodiments, the concentration of L-methionine may be from about 0.05% to about 2.0% of the total protein in the powdered nutritional composition.

[0165] In some embodiments, for example, for a liquid embodiment, the percentage of L-cysteine ​​may be from about 0.001 wt% to about 2.016 wt%. In some cases, for example, for a liquid embodiment, the percentage of L-cysteine ​​may be from about 0.001 wt% to about 2.12 wt%. In some embodiments, for example, for a liquid embodiment, the percentage of L-cysteine ​​may be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-cysteine ​​may be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-cysteine ​​may be less than about 0.035 wt%. In some embodiments, the percentage of L-cysteine ​​may be less than about 0.035% by weight, less than about 0.03% by weight, less than about 0.025% by weight, less than about 0.02% by weight, less than about 0.01% by weight, less than about 0.01% by weight, or less than about 0.005% by weight. In some embodiments, the percentage of L-cysteine ​​may be greater than about 0.035% by weight, greater than about 0.03% by weight, greater than about 0.025% by weight, greater than about 0.02% by weight, greater than about 0.015% by weight, greater than about 0.01% by weight, greater than about 0.005% by weight, or greater than about 0.001% by weight. In some cases, the percentage of L-cysteine ​​may be about 0.0162% by weight. In some embodiments, the concentration of L-cysteine ​​may be from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

[0166] For each embodiment of the liquid composition, dry powder compositions having similar component amounts are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from them. In some embodiments, for example, for the dry powder composition, the percentage of L-cysteine ​​can be from about 0.001% by weight to about 2.12% by weight. In some embodiments, with respect to the powdered nutrient composition, the percentage of L-cysteine ​​can be from about 0.01% by weight to about 0.25% by weight. In some embodiments, regarding the powdered nutritional composition, the percentage of L-cysteine ​​may be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.2 wt%, or from about 0.2 wt% to about 0.25 wt%. In some embodiments, for example, for dry embodiments, the percentage of L-cysteine ​​may be less than about 0.25 wt%. In some embodiments, regarding the powdered nutritional composition, the percentage of L-cysteine ​​may be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-cysteine ​​in the powdered nutritional composition may be greater than about 0.25% by weight, greater than about 0.2% by weight, greater than about 0.15% by weight, greater than about 0.1% by weight, greater than about 0.05% by weight, or greater than about 0.01% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-cysteine ​​may be about 0.12% by weight. In some embodiments, the concentration of L-cysteine ​​may be from about 0.05% to about 2.0% of the total protein in the powdered nutritional composition.

[0167] In some embodiments, for example, for liquid embodiments, the percentage of L-threonine may be from about 0.001 wt% to about 2.013 wt%. In some cases, the percentage of L-threonine may be from about 0.001 wt% to about 2.09 wt%. In some embodiments, the percentage of L-threonine may be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-threonine may be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for a liquid embodiment, the percentage of L-threonine may be less than about 0.035% by weight. In some embodiments, the percentage of L-threonine may be less than about 0.035% by weight, less than about 0.03% by weight, less than about 0.025% by weight, less than about 0.02% by weight, less than about 0.01% by weight, less than about 0.01% by weight, or less than about 0.005% by weight. In some embodiments, the percentage of L-threonine may be greater than about 0.035% by weight, greater than about 0.03% by weight, greater than about 0.025% by weight, greater than about 0.02% by weight, greater than about 0.015% by weight, greater than about 0.01% by weight, greater than about 0.005% by weight, or greater than about 0.001% by weight. In some embodiments, the percentage of L-threonine may be about 0.013% by weight. In some embodiments, the concentration of L-threonine may be from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

[0168] For each embodiment of the liquid composition, dry powder compositions having similar component amounts are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from the liquid compositions. In some embodiments, for example, for the dry powder composition, the percentage of L-threonine can be from about 0.001 wt% to about 2.09 wt%. In some embodiments, with respect to the powdered nutrient composition, the percentage of L-threonine can be from about 0.01 wt% to about 0.25 wt%. In some embodiments, for example, with respect to the powdered nutritional composition, the percentage of L-threonine may be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt%. In some embodiments, for example, for the dry embodiment, the percentage of L-threonine may be less than about 0.25 wt%. In some embodiments, with respect to the powdered nutritional composition, the percentage of L-threonine may be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-threonine in the powdered nutritional composition may be greater than about 0.25% by weight, greater than about 0.2% by weight, greater than about 0.15% by weight, greater than about 0.1% by weight, greater than about 0.05% by weight, or greater than about 0.01% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-threonine may be about 0.095% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-threonine may be about 0.1% by weight. In some embodiments, the concentration of L-threonine may be from about 0.05% to about 2.0% of the total protein in the powdered nutritional composition.

[0169] In some embodiments, for example, for a liquid embodiment, the percentage of L-tryptophan may be from about 0.0001 wt% to about 0.01 wt%. In some embodiments, for example, for a liquid embodiment, the percentage of L-tryptophan may be about 0.009 wt%. In some cases, the percentage of L-tryptophan may be from about 0.0001 wt% to about 2.06 wt%. In some embodiments, the percentage of L-tryptophan may be from about 0.01 wt% to about 0.03 wt%. In some cases, the percentage of L-tryptophan may be from about 0.01 wt% to about 0.015 wt%, from about 0.01 wt% to about 0.02 wt%, from about 0.01 wt% to about 0.025 wt%, from about 0.01 wt% to about 0.03 wt%, from about 0.015 wt% to about 0.02 wt%, from about 0.015 wt% to about 0.025 wt%, from about 0.015 wt% to about 0.03 wt%, from about 0.02 wt% to about 0.025 wt%, from about 0.02 wt% to about 0.03 wt%, or from about 0.025 wt% to about 0.03 wt%. In some embodiments, for example, for liquid embodiments, the percentage of L-tryptophan may be less than about 0.035 wt%. In some embodiments, the percentage of L-tryptophan may be less than about 0.035% by weight, less than about 0.03% by weight, less than about 0.025% by weight, less than about 0.02% by weight, less than about 0.01% by weight, less than about 0.01% by weight, or less than about 0.005% by weight. In some embodiments, the percentage of L-tryptophan may be greater than about 0.035% by weight, greater than about 0.03% by weight, greater than about 0.025% by weight, greater than about 0.02% by weight, greater than about 0.015% by weight, greater than about 0.01% by weight, greater than about 0.005% by weight, or greater than about 0.001% by weight. In some embodiments, the percentage of L-tryptophan may be about 0.0087% by weight. In some embodiments, the concentration of L-tryptophan may be from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

[0170] For each embodiment of the liquid composition, dry powder compositions having similar component amounts are also considered, and the amount of such powder compositions can be derived from the disclosure of the liquid compositions by removing water from them. In some embodiments, for example, for the dry powder composition, the percentage of L-tryptophan can be from about 0.001 wt% to about 2.06 wt%. In some embodiments, with respect to the powdered nutritional composition, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.25 wt%. In some embodiments, for example, with respect to the powdered nutritional composition, the percentage of L-tryptophan can be from about 0.01 wt% to about 0.1 wt%, from about 0.01 wt% to about 0.15 wt%, from about 0.01 wt% to about 0.2 wt%, from about 0.01 wt% to about 0.25 wt%, from about 0.1 wt% to about 0.15 wt%, from about 0.1 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.2 wt%, from about 0.15 wt% to about 0.25 wt%, or from about 0.2 wt% to about 0.25 wt%. In some embodiments, for example, for the dry embodiment, the percentage of L-tryptophan can be less than about 0.25 wt%. In some embodiments, with respect to the powdered nutritional composition, the percentage of L-tryptophan can be less than about 0.25 wt%, less than about 0.2 wt%, less than about 0.1 wt%, less than about 0.01 wt%, or less than about 0.005 wt%. In some embodiments, the percentage of L-tryptophan in the powdered nutritional composition may be greater than about 0.25% by weight, greater than about 0.2% by weight, greater than about 0.15% by weight, greater than about 0.1% by weight, greater than about 0.05% by weight, or greater than about 0.01% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-tryptophan may be about 0.063% by weight. In some embodiments, for example, for a dry powder composition, the percentage of L-tryptophan may be about 0.064% by weight. In some embodiments, the concentration of L-tryptophan may be from about 0.05% to about 2.0% of the total protein in the powdered nutritional composition.

[0171] In some embodiments, the plant-based compositions described herein may have a pH of about 6.0 to about 7.6. For example, the plant-based compositions described herein may have a pH of about 6.0, about 6.1, about 6.2, about 6.3, about 6.4, about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, about 7.0, about 7.1, about 7.2, about 7.3, about 7.4, about 7.5, or about 7.6.

[0172] In some embodiments, the plant-based compositions described herein may have a viscosity of about 5 centipoise (cP) to about 200 cP. For example, the plant-based compositions described herein may have about 5 cP, 6 cP, 7 cP, 8 cP, 9 cP, 10 cP, 11 cP, 12 cP, 13 cP, 14 cP, 15 cP, 16 cP, 17 cP, 18 cP, 19 cP, 20 cP, 21 cP, 22 cP, 23 cP, 24 cP, 25 cP, 26 cP, 27 cP, 28 cP, 29 cP, 30 cP, 31 cP, 32 cP, 33 cP, 34 cP, 35 cP, 36 cP, 37 cP, 38 cP, 39 cP, 40 cP, 41 cP, 42 cP, 43 cP, 44 cP, 45 cP, 46 cP, 47 cP, 48 cP, 49 cP, 50 cP, 51 cP, 52 cP. cP, 53 cP, 54 cP, 55 cP, 56 cP, 57 cP, 58 cP, 59 cP, 60 cP, 61 cP, 62cP, 63 cP, 64 cP, 65 cP, 66 cP, 67 cP, 68 cP, 69 cP, 70 cP, 71 cP, 72 cP, 73 cP, 74 cP, 75cP, 76 cP, 77 cP, 78 cP, 79 cP, 80 cP, 81 cP, 82 cP, 83 cP, 84 cP, 85 cP, 86 cP, 87 cP, 88cP, 89 cP, 90 cP, 91 cP, 92 cP, 93 cP, 94 cP, 95 cP, 96 cP, 97 cP, 98 cP, 99 cP, about 100 Viscosities of cP or greater than about 100 cP. In some embodiments, the plant-based compositions described herein may have viscosities of about 10 cP to about 100 cP, about 50 cP to about 150 cP, about 100 cP to about 200 cP, about 90 cP to about 140 cP, about 110 cP to about 160 cP, about 130 cP to about 160 cP, or about 150 cP to about 200 cP. In some embodiments, the plant-based compositions described herein may have viscosities of about 10 to about 140 cP.

[0173] In some embodiments, the plant-based compositions described herein may be shelf-stable. In some embodiments, the plant-based compositions described herein may be stored at 20°C. In some embodiments, the plant-based compositions described herein may be stored at 20°C for at least 4 weeks. For example, the plant-based compositions described herein may be stored at 20°C for at least 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 60, 70, 80, 90, 100 weeks or more. In some embodiments, the plant-based compositions described herein may not undergo particle sedimentation, emulsification, whey formation or gelation. For example, when stored at 20°C for at least 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 60, 70, 80, 90, 100 weeks or more, the plant-based compositions described herein may not undergo particle settling, emulsification, whey formation, or gelation. In some embodiments, the plant-based compositions described herein may not undergo separation or settling upon centrifugation. For example, when centrifuged at 2500 rpm for 20 minutes, the plant-based compositions described herein may not undergo separation or settling. In some embodiments, the plant-based compositions described herein may be stable oil-in-water emulsions.

[0174] In some embodiments, the plant-based compositions described herein may comprise purified water, organic brown rice syrup solids, organic hydrolyzed pea protein, high-oleic sunflower seed oil, organic coconut oil, organic low-erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, alpine spore oil, choline bitartrate, organic xanthan gum, Cryptodinium kurstii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, RC-α-tocopheryl acetate, vitamin A palmitate, cholecalciferol, nicotinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0175] In some embodiments, the plant-based compositions described herein may comprise purified water, organic brown rice syrup solids, organic pea protein, high-oleic sunflower seed oil, organic coconut oil, organic low-erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, alpine spore oil, choline bitartrate, organic xanthan gum, Cryptodinium kurstii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, RC-α-tocopheryl acetate, vitamin A palmitate, cholecalciferol, nicotinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0176] In some embodiments, the plant-based compositions described herein may comprise purified water, organic rice maltodextrin, organic hydrolyzed pea protein, high-oleic sunflower seed oil, organic coconut oil, organic low-erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, alpine spore oil, choline bitartrate, organic xanthan gum, Cryptodinium kurstii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, RC-α-tocopheryl acetate, vitamin A palmitate, cholecalciferol, nicotinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0177] In some embodiments, the plant-based compositions described herein may comprise purified water, organic rice maltodextrin, organic pea protein, high-oleic sunflower seed oil, organic coconut oil, organic low-erucic rapeseed oil, organic locust bean gum, organic chicory root inulin, alpine spore oil, choline bitartrate, organic xanthan gum, Cryptodinium kurstii oil, tricalcium phosphate, potassium chloride, dipotassium phosphate, sodium ascorbate, calcium carbonate, magnesium chloride, inositol, sodium chloride, taurine, L-carnitine L-tartrate, ferrous sulfate, RC-α-tocopheryl acetate, vitamin A palmitate, cholecalciferol, nicotinamide, zinc oxide, D-calcium pantothenate, biotin, phylloquinone, potassium iodide, folic acid, thiamine hydrochloride, copper sulfate, riboflavin, manganese sulfate, pyridoxine hydrochloride, cyanocobalamin, sodium selenite, L-methionine, L-cysteine, L-threonine, and L-tryptophan.

[0178] In some embodiments, the plant-based compositions described herein can be used in adult subjects suffering from gastrointestinal conditions. Non-limiting examples of gastrointestinal conditions may include inflammatory bowel disease, Crohn's disease, irritable bowel syndrome, or other inflammatory gastrointestinal conditions. In some embodiments, the plant-based compositions described herein can be used for oral rehydration. In some embodiments, the plant-based compositions described herein can reduce proteolytic fermentation. In some embodiments, the plant-based compositions described herein can enhance microbiome diversity. For example, the plant-based compositions described herein can promote the growth or enrichment of commensal bacteria in the gut. For example, the plant-based compositions described herein can support the growth or enrichment of Bifidobacterium, Collins, Macrococcus, or any combination thereof in the gut. In some embodiments, the plant-based compositions described herein can support the microbiome through prebiotic effects. For example, the plant-based compositions described herein can reduce BCFA levels or increase SCFA levels. In some embodiments, the plant-based compositions described herein can reconstitute Bifidobacterium, Collins, and / or Macrococcus after disturbance of the developing microbiome. In some embodiments, microbiome disruption may include antibiotic administration, diarrhea, or other illnesses. In some embodiments, the plant-based compositions described herein are formulated for young children (e.g., 1-3 years old). In some embodiments, the plant-based compositions described herein can enhance intestinal barrier function.

[0179] In some embodiments, the plant-based compositions described herein may have a protein efficiency ratio of at least 0.70. Protein efficiency ratio can refer to a method of measuring protein quality by calculating how much weight a subject (e.g., animal, infant, child, etc.) gains relative to protein intake. For example, the plant-based compositions described herein may have a protein efficiency ratio of at least 0.70, 0.80, 0.90, 1.00, 1.10, 1.20, 1.30, 1.40, 1.50, 1.60, 1.70, 1.80, 1.90, or at least 2.00. In some embodiments, the plant-based compositions described herein may have a protein efficiency ratio of at least 0.70, 0.80, 0.90, 1.00, 1.10, 1.20, 1.30, 1.40, 1.50, 1.60, 1.70, 1.80, 1.90, or at least 2.00 compared to a casein reference value of 1.00.

[0180] In some embodiments, the plant-based compositions described herein may be liquids or powders. In some embodiments, the plant-based compositions described herein do not contain any animal-derived products. In some embodiments, the plant-based compositions described herein do not contain any soy-derived products.

[0181] method This document describes methods for supplying and administering nutrition to human children. In some cases, the method may include administering a liquid or powdered nutritional composition as described above. In some cases, the method includes dissolving a dry powder composition as described herein, mixing it with water, and then administering it to the child. In some embodiments, administering the liquid or powdered nutritional composition described herein may provide sufficient nutrients to serve as the sole source of nutrition for an infant or child.

[0182] In some cases, the safety and efficacy of the liquid or powdered nutritional compositions described herein as a sole source of nutrition for infants or children can be evaluated. In some cases, the liquid or powdered nutritional compositions described herein can be evaluated in laboratory animals (e.g., mice, cattle, pigs, dogs, cats, etc.). An overview of example experimental designs and sample collection is provided in [the relevant section]. Figure 1 As shown in the image. Figure 1 An overview of the example experimental results of the experimental design described in [the document] is provided in [the document]. Figure 2 As shown in the diagram. In some embodiments, the liquid or powdered nutritional compositions described herein may be administered to a subject (e.g., an infant or child), and data may be collected. In some embodiments, the data may include, but is not limited to, body weight, nutritional composition intake, health monitoring, or activity (e.g., physical activity). In some embodiments, experimental results may include, but are not limited to, primary results, secondary results, exploratory results, or safety results. In some embodiments, primary results or additional safety results may include, but are not limited to, weight gain, growth performance, daily stool consistency, intestinal length, intestinal weight, or organ weight (e.g., liver, kidney, lung, brain, etc.). In some embodiments, secondary results may include, but are not limited to, hematological, clinical chemistry, or urinalysis. In some embodiments, exploratory results may include, but are not limited to, preserved representative samples of blood, stool, tibia, small intestine, liver, kidney, lung, brain, muscle, pancreas, testes, ovaries, uterus, or heart.

[0183] In some embodiments, the method may include improving a child's gut health by administering a composition as described herein. In some embodiments, the method may include reducing a child's intestinal permeability relative to prior administration of the composition described herein. In some embodiments, the method may include enhancing a child's intestinal barrier function relative to prior administration of the composition described herein. In some embodiments, the method may include increasing the production of short-chain fatty acids in the child's gut relative to prior administration of the composition described herein. This can lead to a reduced risk of colorectal cancer, improved intestinal cell growth, improved intestinal protection, improved mineral absorption, and reduced inflammatory responses, among other benefits. In some cases, administration of the composition described herein may be sufficient as a child's sole source of nutrition. In some embodiments, the administration method may improve a child's gut microbiome and make it more closely resemble the gut microbiome of a breastfed infant than before administration. In some embodiments, administration increases the populations of Lactobacillus and Bifidobacterium relative to prior administration. In some embodiments, the administration method may improve a child's metabolism to become more similar to the metabolism of a breastfed infant than before administration.

[0184] definition As used in this specification and the appended claims, unless otherwise expressly stated, the singular forms “a / an” and “the” include plural indicators. It should also be noted that, unless otherwise expressly stated, the term “or” is used generally to mean “and / or”. As used herein, the terms “and / or” and “any combination thereof” and their grammatical equivalents are used interchangeably. These terms can refer to any combination specifically conceived. For illustrative purposes only, the phrases “A, B and / or C” or “A, B, C or any combination thereof” can mean “A alone; B alone; C alone; A and B; B and C; A and C; and A, B and C.” Unless the context specifically refers to disjunctive use, the term “or” can be used in conjunction or disjunctive forms.

[0185] The terms "about" or "approximately" can mean that a specific value is within an acceptable margin of error, which can depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, "about" can mean within one or more standard deviations. Alternatively, "about" can mean a range of up to 20%, up to 10%, up to 5%, or up to 1% of a given value. Alternatively, particularly with respect to biological systems or processes, the term can mean within orders of magnitude of the value, within five times the value, or within twice the value. In the context of specific values ​​described in this application and claims, unless otherwise stated, the term "about" should be assumed to mean that the specific value is within an acceptable margin of error.

[0186] Throughout this disclosure, numerical features are expressed in range format. It should be understood that the range format is used for convenience and brevity only and should not be construed as a strict limitation on the range of any embodiment. Therefore, unless the context explicitly indicates otherwise, the description of a range should be considered to specifically disclose all possible subranges and individual numerical values ​​within that range up to one-tenth of the lower limit unit. For example, a description of a range such as 1 to 6 should be considered to specifically disclose subranges such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 6, 3 to 6, etc., and individual values ​​within that range, such as 1.1, 2, 2.3, 5, and 5.9. This applies regardless of the width of the range. The upper and lower limits of these intermediate ranges may be independently included in the smaller ranges and are also covered within this disclosure, subject to any specifically excluded limitations within the range. Unless the context explicitly specifies otherwise, ranges excluding any or both of these included limits are also included in this disclosure where the range includes one or both of those limits.

[0187] As used in this specification and claims, the terms “comprising” (and any form of inclusion such as “comprise” and “comprises”), “having” (and any form of having such as “have” and “has”), “including” (and any form of inclusion such as “includes” and “include”), or “containing” (and any form of containing such as “contains” and “contain”) are inclusive or open-ended and do not exclude additional unstated elements or method steps. It is contemplated that any embodiments discussed in this specification can be implemented with respect to any method or composition of this disclosure, and vice versa. Furthermore, the compositions of this disclosure can be used to implement the methods of this disclosure.

[0188] The references to “some embodiments,” “implementation,” “one embodiment,” or “other embodiments” in the specification mean that a specific feature, structure, or characteristic described in connection with an embodiment is included in at least some embodiments of this disclosure, but not necessarily in all embodiments of this disclosure. To aid in understanding this disclosure, several terms and phrases are defined below.

[0189] Certain specific details of this description are set forth in order to provide a thorough understanding of various embodiments. However, those skilled in the art will understand that this disclosure can be practiced without these details. In other instances, well-known techniques or methods are not shown or described in detail to avoid unnecessarily obscuring the description of the embodiments. Unless the context otherwise requires, throughout this specification and the following claims, the word “comprise” and its variations such as “comprises” and “comprising” should be interpreted in an open, inclusive sense, meaning “including but not limited to”. Furthermore, the headings provided herein are for convenience only and do not constitute an explanation of the scope or meaning of the claimed disclosure.

[0190] Although methods and materials similar to or equivalent to those described and used herein may be used in practice or testing of this disclosure, suitable methods and materials are described below.

[0191] Numbering Implementation Plan 1. A liquid nutrient composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise one or more inulin; (e) Xanthan gum; and (f) Locust bean gum, The xanthan gum and locust bean gum together constitute less than 0.18% by weight of the liquid nutrient composition.

[0192] 2. The liquid nutrient composition as described in embodiment 1, wherein the xanthan gum and locust bean gum together constitute less than 0.13% by weight of the liquid nutrient composition.

[0193] 3. The liquid nutrient composition as described in embodiment 1 or 2, wherein the xanthan gum constitutes less than 0.07% by weight of the liquid nutrient composition.

[0194] 4. The liquid nutrient composition as described in any one of embodiments 1 to 3, wherein the locust bean gum constitutes less than 0.16% by weight of the liquid nutrient composition.

[0195] 5. The liquid nutrient composition as described in any one of embodiments 1 to 4, wherein the liquid nutrient composition does not include any gums other than the xanthan gum and the locust bean gum.

[0196] 6. The liquid nutrient composition according to any one of embodiments 1 to 5, wherein the one or more non-animal proteins include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, foie gras protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein.

[0197] 7. The liquid nutrient composition of embodiment 6, wherein the one or more non-animal proteins include pea protein, and wherein the pea protein constitutes 0.2% to 4.2% by weight of the liquid nutrient composition.

[0198] 8. The liquid nutrient composition as described in embodiment 6 or 7, wherein the pea protein comprises whole pea protein.

[0199] 9. The liquid nutrient composition of embodiment 8, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein.

[0200] 10. The liquid nutrient composition as described in embodiment 8, wherein the whole pea protein comprises approximately 100% of the total pea protein.

[0201] 11. The liquid nutrient composition as described in embodiment 6 or 7, wherein the pea protein comprises hydrolyzed pea protein.

[0202] 12. The liquid nutrient composition of embodiment 11, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

[0203] 13. The liquid nutrient composition as described in embodiment 11, wherein the hydrolyzed pea protein comprises approximately 100% of the total pea protein.

[0204] 14. The liquid nutrient composition according to any one of embodiments 1 to 13, wherein the one or more oils include one or more of high oleic sunflower oil, coconut oil, and low erucic acid rapeseed oil.

[0205] 15. The liquid nutrient composition of embodiment 14, wherein the high oleic sunflower oil, coconut oil and low erucic acid rapeseed oil each constitute 0.1% to 2.5% by weight of the liquid nutrient composition.

[0206] 16. The liquid nutrient composition as described in any one of embodiments 1 to 15, wherein the one or more oils together constitute 2% to 5% by weight of the liquid nutrient composition.

[0207] 17. The liquid nutritional composition of any one of embodiments 1 to 16, wherein the one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin.

[0208] 18. The liquid nutrition composition as described in any one of embodiments 1 to 17, wherein the one or more carbohydrate sources constitute 5% to 9% by weight of the liquid nutrition composition.

[0209] 19. The liquid nutrient composition according to any one of embodiments 1 to 18, wherein the one or more inulin comprises chicory root inulin.

[0210] 20. The liquid nutrient composition as described in any one of embodiments 1 to 19, wherein the one or more inulin components together constitute less than 0.3% by weight of the liquid nutrient composition.

[0211] 21. The liquid nutrient composition according to any one of embodiments 1 to 20, wherein the one or more prebiotics include starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

[0212] 22. The liquid nutrient composition according to any one of embodiments 1 to 21, further comprising choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutrient composition.

[0213] 23. The liquid nutrient composition according to any one of embodiments 1 to 22, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutrient composition.

[0214] 24. The liquid nutrient composition according to any one of embodiments 1 to 23, further comprising one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutrient composition.

[0215] 25. The liquid nutrient composition according to any one of embodiments 1 to 24, wherein the concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

[0216] 26. The liquid nutrient composition according to any one of embodiments 1 to 24, wherein the total concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutrient composition.

[0217] 27. The liquid nutrient composition as described in any one of embodiments 1 to 26, wherein the liquid nutrient composition is a stable oil-in-water emulsion.

[0218] 28. The liquid nutrient composition of any one of embodiments 1 to 27, wherein the liquid nutrient composition does not undergo particle settling, emulsification, whey formation or gelation when stored at 20°C for at least 4, 8, 10, 15, 20, 50 or 100 weeks.

[0219] 29. The liquid nutrient composition as described in any one of embodiments 1 to 28, wherein the liquid nutrient composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes.

[0220] 30. The liquid nutrient composition as described in any one of embodiments 1 to 29, wherein the liquid nutrient composition has a viscosity of 10 to 140 cP.

[0221] 31. The liquid nutrient composition as described in any one of embodiments 1 to 30, wherein the liquid nutrient composition has a pH of 6.5 to 7.6.

[0222] 32. The liquid nutritional composition as described in any one of embodiments 1 to 31, wherein the liquid nutritional composition provides sufficient nutrients as the sole source of nutrition for the child.

[0223] 33. The liquid nutrition composition as described in embodiment 32, wherein the child is less than 1, 6, or 12 months old.

[0224] 34. The liquid nutrient composition as described in any one of embodiments 1 to 33, wherein the liquid nutrient composition is formulated for bottle feeding.

[0225] 35. The liquid nutrient composition as described in any one of embodiments 1 to 34, wherein the liquid nutrient composition has a protein efficiency ratio of at least 0.70.

[0226] 36. The liquid nutrition composition as described in any one of embodiments 1 to 35, wherein the liquid nutrition composition does not contain any animal-derived products.

[0227] 37. The liquid nutrient composition as described in any one of embodiments 1 to 36, wherein the liquid nutrient composition does not include any soy-derived products.

[0228] 38. The liquid nutrient composition as described in any one of embodiments 1 to 37, wherein the liquid nutrient composition promotes the production of short-chain fatty acids in the gut.

[0229] 39. The liquid nutrient composition as described in any one of embodiments 1 to 38, wherein the liquid nutrient composition enhances intestinal barrier function.

[0230] 40. The liquid nutrient composition as described in any one of embodiments 1 to 39, wherein the liquid nutrient composition promotes the production of acetate, propionate, or a combination thereof.

[0231] 41. The liquid nutrient composition as described in any one of embodiments 1 to 40, wherein the levels of acetate, propionate, or combinations thereof are higher in the subject to which the liquid nutrient composition was applied compared to before application.

[0232] 42. The liquid nutrient composition as described in any one of embodiments 1 to 41, wherein the liquid nutrient composition promotes the reduction of one or more protein hydrolysis fermentation markers.

[0233] 43. The liquid nutrient composition as described in any one of embodiments 1 to 42, wherein the levels of one or more protein hydrolysis fermentation markers are lower in the subjects to which the liquid nutrient composition was applied compared to before application.

[0234] 44. The liquid nutrient composition as described in embodiment 42 or 43, wherein one or more protein hydrolysis fermentation markers comprise branched short-chain fatty acids, ammonium, or combinations thereof.

[0235] 45. The liquid nutrient composition as described in any one of embodiments 1 to 44, wherein the liquid nutrient composition promotes the enrichment of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof.

[0236] 46. ​​The liquid nutrient composition as described in any one of embodiments 1 to 45, wherein, compared with before application, the levels of Bifidobacterium spp., Collins spp., Enterococcus spp., Macrococcus spp., or any combination thereof, are increased in the subject to which the liquid nutrient composition was applied.

[0237] 47. The liquid nutrient composition as described in embodiment 45 or 46, wherein the Bifidobacterium genus includes Bifidobacterium breve, Bifidobacterium chain, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudochain, Bifidobacterium genus sp002742445 or Bifidobacterium genus sp022739095.

[0238] 48. The liquid nutrient composition as described in embodiment 45 or 46, wherein the Collins spp. includes Collins aerogenes_H, Collins spp. sp002232035, Collins spp. sp022713905, Collins spp. sp022728415, Collins spp. sp900544095, Collins spp. sp900546455, Collins spp. sp900548495, or Collins spp. sp905214525.

[0239] 49. The liquid nutrient composition as described in embodiment 45 or 46, wherein the Enterococcus genus includes Enterococcus faecalis.

[0240] 50. The liquid nutrient composition as described in embodiment 45 or 46, wherein the genus *Macrococcus* includes *Macrococcus masei*.

[0241] 51. The liquid nutrient composition according to any one of embodiments 1 to 50, wherein the liquid nutrient composition comprises: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0242] 52. The liquid nutrient composition according to any one of embodiments 1 to 50, wherein the liquid nutrient composition comprises: (a) Whole pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0243] 53. The liquid nutrient composition according to any one of embodiments 1 to 50, wherein the liquid nutrient composition comprises: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0244] 54. The liquid nutrient composition according to any one of embodiments 1 to 50, wherein the liquid nutrient composition comprises: (a) Whole pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0245] 55. A liquid nutrient composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise inulin; (e) Xanthan gum; and (f) Locust bean gum, The ratio of xanthan gum to locust bean gum is between 1:1.5 and 1:7.5.

[0246] 56. A powdered nutritional composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise inulin; optionally (e) Xanthan gum; and (f) Locust bean gum The xanthan gum and locust bean gum together constitute less than 0.95% by weight of the powdered nutritional composition.

[0247] 57. The powdered nutritional composition of embodiment 56, wherein the xanthan gum constitutes less than 0.65% by weight of the powdered nutritional composition.

[0248] 58. The powdered nutritional composition as described in embodiment 56 or 57, wherein the locust bean gum constitutes less than 0.65% by weight of the powdered nutritional composition.

[0249] 59. The powdered nutrient composition of any one of embodiments 56 to 58, wherein the powdered nutrient composition does not contain any gums other than the xanthan gum and the locust bean gum.

[0250] 60. The powdered nutritional composition according to any one of embodiments 56 to 59, wherein the one or more non-animal proteins include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, foie gras protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein.

[0251] 61. The powdered nutritional composition of embodiment 60, wherein the one or more non-animal proteins include pea protein, and wherein the pea protein constitutes 14% to 20% of the powdered nutritional composition by weight.

[0252] 62. The powdered nutritional composition as described in embodiment 60 or 61, wherein the pea protein comprises whole pea protein.

[0253] 63. The powdered nutritional composition of embodiment 62, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein.

[0254] 64. The powdered nutritional composition as described in embodiment 62, wherein the whole pea protein comprises approximately 100% of the total pea protein.

[0255] 65. The powdered nutritional composition as described in embodiment 60 or 61, wherein the pea protein comprises hydrolyzed pea protein.

[0256] 66. The powdered nutritional composition of embodiment 65, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

[0257] 67. The powdered nutritional composition as described in embodiment 65, wherein the hydrolyzed pea protein comprises approximately 100% of the total pea protein.

[0258] 68. The powdered nutritional composition of any one of embodiments 56 to 67, wherein the one or more oils include one or more of high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil.

[0259] 69. The powdered nutritional composition of embodiment 68, wherein the high-oleic sunflower oil, coconut oil and low-erucic rapeseed oil each constitute 6 to 11% by weight of the powdered nutritional composition.

[0260] 70. The powdered nutritional composition as described in any one of embodiments 56 to 69, wherein the one or more oils together constitute 18 to 29% of the powdered nutritional composition by weight.

[0261] 71. The powdered nutritional composition of any one of embodiments 56 to 70, wherein the one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin.

[0262] 72. The powdered nutritional composition as described in any one of embodiments 56 to 71, wherein the one or more carbohydrate sources constitute 46 to 56% of the powdered nutritional composition by weight.

[0263] 73. The powdered nutritional composition according to any one of embodiments 56 to 71, wherein the one or more inulin comprises chicory root inulin.

[0264] 74. The powdered nutritional composition as described in any one of embodiments 56 to 73, wherein the one or more inulin components together constitute less than 0.5% by weight of the powdered nutritional composition.

[0265] 75. The powdered nutritional composition according to any one of embodiments 56 to 74, wherein the one or more prebiotics include starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

[0266] 76. The powdered nutritional composition of any one of embodiments 56 to 75, further comprising choline bitartrate at a concentration of less than 0.5% by weight of the powdered nutritional composition.

[0267] 77. The powdered nutritional composition of any one of embodiments 56 to 76, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powdered nutritional composition.

[0268] 78. The powdered nutritional composition of any one of embodiments 56 to 77, further comprising one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan, each at a concentration of less than 0.25% by weight of the powdered nutritional composition.

[0269] 79. The powdered nutritional composition according to any one of embodiments 56 to 78, wherein the concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.05% to about 2.0% of the total protein in the liquid nutritional composition.

[0270] 80. In any one of embodiments 56 to 78, the total concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutritional composition.

[0271] 81. The powdered nutritional composition of embodiment 56, wherein the powdered nutritional composition comprises: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

[0272] 82. The powdered nutritional composition of embodiment 56, wherein the powdered nutritional composition comprises: (a) Whole pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) Vitamin and mineral premix.

[0273] 83. The powdered nutritional composition as described in embodiment 56, wherein the powdered nutritional composition comprises: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) Vitamin and mineral premix.

[0274] 84. The powdered nutritional composition of embodiment 56, wherein the powdered nutritional composition comprises: (a) Whole pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; and (p) Vitamin and mineral premix.

[0275] 85. A method of supplying nutrition to a human child, the method comprising administering to the child a nutritional composition as described in any one of embodiments 1 to 84.

[0276] 86. The method of embodiment 85, wherein the application reduces the markers of intestinal barrier permeability in the child relative to intestinal permeability prior to application.

[0277] 87. The method as described in embodiment 85 or 86, wherein the application increases the production of short-chain fatty acids in the child's gut relative to the production of short-chain fatty acids prior to application.

[0278] 88. The method of any one of embodiments 85 to 87, wherein the application provides sufficient nutrients as the sole source of nutrition for the child.

[0279] 89. The method of any one of embodiments 85 to 88, wherein the application causes the gut microbiome of the child to be more closely similar to that of a breastfed infant than before the application.

[0280] 90. The method as described in any one of embodiments 85 to 88, wherein the application increases the populations of lactobacilli and bifidobacteria relative to the period prior to the application.

[0281] 91. The method of any one of embodiments 85 to 90, wherein the application causes the child's metabolism to become more similar to that of a breastfed infant than before the application.

[0282] Example I In some respects, this article provides a liquid nutritional composition comprising: one or more non-animal proteins; one or more oils; one or more carbohydrate sources; one or more prebiotics, wherein the one or more prebiotics comprise one or more inulin; xanthan gum; and locust bean gum, wherein xanthan gum and locust bean gum together constitute less than 0.18% by weight of the liquid nutritional composition.

[0283] In some embodiments, xanthan gum and locust bean gum together constitute 0.08 to 0.18% by weight of the liquid nutrient composition. In some embodiments, xanthan gum and locust bean gum together constitute less than 0.13% by weight of the liquid nutrient composition. In some embodiments, xanthan gum constitutes less than 0.09% by weight of the liquid nutrient composition. In some embodiments, xanthan gum constitutes less than 0.07% by weight of the liquid nutrient composition. In some embodiments, locust bean gum constitutes less than 0.16% by weight of the liquid nutrient composition. In some embodiments, locust bean gum constitutes less than 0.09% by weight of the liquid nutrient composition. In some embodiments, xanthan gum and locust bean gum have a γ = 0.0608e -8.625xThe relationship is defined as follows: x is the percentage (%) of locust bean gum in the liquid nutrient composition by weight; y is the percentage (%) of xanthan gum in the liquid nutrient composition by weight; 0 < x < 0.16; and 0 < y < 0.08. In some embodiments, the liquid nutrient composition does not contain any gums other than xanthan gum and locust bean gum. In some embodiments, regarding the powdered nutrient composition, xanthan gum and locust bean gum together constitute less than 0.95%, 0.85%, 0.75%, 0.65%, 0.55%, 0.45%, 0.35%, 0.25%, 0.15%, or 0.05% by weight of the powdered nutrient composition.

[0284] In some embodiments, one or more non-animal proteins include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, bean sprout protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein. In some embodiments, one or more non-animal proteins include pea protein, and wherein pea protein constitutes 0.2% to 4.2% by weight of the liquid nutrient composition. In some embodiments, the pea protein comprises whole pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein. In some embodiments, whole pea protein constitutes approximately 100% of the total pea protein. In some embodiments, the pea protein comprises hydrolyzed pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. In some embodiments, the hydrolyzed pea protein constitutes approximately 100% of the total pea protein.

[0285] In some embodiments, one or more oils include one or more of high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil. In some embodiments, high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil each constitute 0.1% to 2.5% by weight of the liquid nutrient composition. In some embodiments, one or more oils together constitute 2% to 5% by weight of the liquid nutrient composition.

[0286] In some embodiments, one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin. In some embodiments, one or more carbohydrate sources constitute 5% to 9% by weight of the liquid nutrient composition.

[0287] In some embodiments, one or more inulin components comprise chicory root inulin. In some embodiments, one or more inulin components together constitute less than 0.3% by weight of the liquid nutrient composition. In some embodiments, one or more prebiotics further comprise starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

[0288] In some embodiments, the liquid nutrient composition further comprises choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutrient composition. In some embodiments, the liquid nutrient composition further comprises arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutrient composition. In some embodiments, the liquid nutrient composition further comprises one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutrient composition. In some embodiments, the concentration of one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total protein in the liquid nutrient composition. In some embodiments, the total concentration of one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutrient composition.

[0289] In some embodiments, the liquid nutrient composition is a stable oil-in-water emulsion. In some embodiments, the liquid nutrient composition does not undergo particle settling, emulsification, whey formation, or gelation when stored at 20°C for at least 4, 8, 10, 15, 20, 50, or 100 weeks. In some embodiments, the liquid nutrient composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes. In some embodiments, the liquid nutrient composition has a viscosity of 10 to 140 cP. In some embodiments, the liquid nutrient composition has a pH of 6.5 to 7.6.

[0290] In some embodiments, the liquid nutrition composition provides sufficient nutrients as the sole source of nutrition for the child. In some embodiments, the child is less than 1, 6, or 12 months old. In some embodiments, the liquid nutrition composition is formulated for bottle feeding. In some embodiments, the child is approximately 1 year, approximately 2 years, or approximately 3 years old. In some embodiments, the child is less than 3 years old.

[0291] In some embodiments, the liquid nutrient composition has a protein efficiency ratio of at least 0.70. In some embodiments, the liquid nutrient composition does not contain any animal-derived products. In some embodiments, the liquid nutrient composition does not contain any soy-derived products. In some embodiments, the liquid nutrient composition promotes the production of short-chain fatty acids in the gut. In some embodiments, the liquid nutrient composition enhances intestinal barrier function. In some embodiments, the liquid nutrient composition promotes the production of acetate, propionate, or a combination thereof. In some embodiments, children who received the liquid nutrient composition had higher levels of acetate, propionate, or a combination thereof compared to pre-treatment levels. In some embodiments, the liquid nutrient composition promotes the reduction of one or more protein hydrolysis fermentation markers. In some embodiments, children who received the liquid nutrient composition had lower levels of one or more protein hydrolysis fermentation markers compared to pre-treatment levels. In some embodiments, one or more protein hydrolysis fermentation markers include branched short-chain fatty acids, ammonium, or a combination thereof. In some embodiments, the liquid nutrient composition promotes the enrichment of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof. In some embodiments, compared with before application, the levels of Bifidobacterium spp., Collins spp., Enterococcus spp., Macrococcus spp., or any combination thereof, increased in children who received the liquid nutritional composition. In some embodiments, Bifidobacterium spp. includes Bifidobacterium breve, Bifidobacterium chain, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudochain, Bifidobacterium spp. sp002742445, or Bifidobacterium spp. sp022739095. In some embodiments, the genus *Collinus* includes *Collinus aerogenes* H, *Collinus* sp002232035, *Collinus* sp022713905, *Collinus* sp022728415, *Collinus* sp900544095, *Collinus* sp900546455, *Collinus* sp900548495, or *Collinus* sp905214525. In some embodiments, the genus *Enterococcus* includes *Enterococcus faecalis*. In some embodiments, the genus *Macrococcus* includes *Macrococcus masei*.

[0292] In some respects, this article provides a liquid nutrient composition comprising: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) Sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0293] In some respects, this article provides a liquid nutrient composition comprising: (a) Whole pea protein; (b) Rice maltodextrin; (c) Sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0294] In some respects, this article provides a liquid nutrient composition comprising: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) Sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0295] In some respects, this article provides a liquid nutrient composition comprising: (a) Whole pea protein; (b) Brown rice syrup solids; (c) Sunflower seed oil; (d) Coconut oil; (e) Rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) choline bitartrate; (k) docosahexaenoic acid; (l) L-methionine; (m) L-cysteine; (n) L-threonine; (o) L-tryptophan; (p) Vitamin and mineral premixes; and (q) Water.

[0296] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.35% by weight hydrolyzed pea protein; (b) 7.25% by weight of rice maltodextrin; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.080% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.101% by weight of water.

[0297] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.21% by weight of whole pea protein; (b) 7.25% by weight of rice maltodextrin; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.060% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.26% by weight of water.

[0298] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.35% by weight hydrolyzed pea protein; (b) 7.16% by weight of brown rice syrup solids; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.080% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.2% by weight of water.

[0299] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.21% by weight of whole pea protein; (b) 7.16% by weight of brown rice syrup solids; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.060% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.358% by weight of water.

[0300] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.35% by weight of whole pea protein; (b) 7.16% by weight of brown rice syrup solids; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.080% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.2% by weight of water.

[0301] In some respects, this article provides a liquid nutrient composition comprising: (a) 2.35% by weight of whole pea protein; (b) 7.16% by weight of rice maltodextrin; (c) 1.25% by weight of high oleic sunflower seed oil; (d) 1.10% by weight coconut oil; (e) 1.05% by weight of low erucic acid rapeseed oil; (f) 0.080% by weight of locust bean gum; (g) 0.050% by weight xanthan gum; (h) 0.064% by weight of chicory root inulin; (i) 0.060% by weight of Alpine spore oil; (j) 0.053% by weight of choline bitartrate; (k) 0.030% by weight of Cryptodinium kowti oil; (l) 0.019% by weight of L-methionine; (m) 0.016% by weight of L-cysteine; (n) 0.013% by weight of L-threonine; (o) 0.0087% by weight of L-tryptophan; (p) 0.50% by weight of vitamin and mineral premix; and (q) 86.2% by weight of water.

[0302] In some respects, this article provides a liquid nutrient composition comprising: (a) one or more non-animal proteins; (b) one or more oils; (c) one or more carbohydrate sources; (d) one or more prebiotics, wherein one or more prebiotics contain one or more inulin; (e) xanthan gum; and (f) locust bean gum, wherein the ratio of xanthan gum to locust bean gum is between 1:1.5 and 1:7.5.

[0303] In some respects, this article provides a powdered nutritional composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise one or more inulin; optionally (e) Xanthan gum; and (f) Locust bean gum Xanthan gum and locust bean gum together constitute less than 0.95% of the powdered nutritional composition by weight.

[0304] In some embodiments, xanthan gum constitutes less than 0.65% by weight of the powdered nutrient composition. In some embodiments, locust bean gum constitutes less than 0.65% by weight of the powdered nutrient composition. In some embodiments, the powdered nutrient composition does not contain any gums other than xanthan gum and locust bean gum.

[0305] In some embodiments, one or more non-animal proteins include pea protein, soy protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, foie gras protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu ...

[0306] In some embodiments, the pea protein comprises whole pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein. In some embodiments, whole pea protein constitutes approximately 100% of the total pea protein.

[0307] In some embodiments, the pea protein comprises hydrolyzed pea protein. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein. In some embodiments, the hydrolyzed pea protein constitutes approximately 100% of the total pea protein.

[0308] In some embodiments, one or more oils include one or more of high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil. In some embodiments, high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil each constitute 6 to 11% of the powdered nutritional composition by weight. In some embodiments, one or more oils together constitute 18 to 29% of the powdered nutritional composition by weight.

[0309] In some embodiments, one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin. In some embodiments, one or more carbohydrate sources constitute 46 to 56% by weight of the powdered nutritional composition.

[0310] In some embodiments, one or more inulin components comprise chicory root inulin. In some embodiments, one or more inulin components together constitute less than 0.5% by weight of the powdered nutritional composition. In some embodiments, one or more prebiotics further comprise starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

[0311] In some embodiments, the powdered nutritional composition further comprises choline bitartrate at a concentration of less than 0.5% by weight of the powdered nutritional composition. In some embodiments, the powdered nutritional composition further comprises arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powdered nutritional composition. In some embodiments, the powdered nutritional composition further comprises one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan, each at a concentration of less than 0.25% by weight of the powdered nutritional composition. In some embodiments, the concentration of one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.05% to about 2.0% of the total protein in the liquid nutritional composition. In some embodiments, the total concentration of one or more of L-methionine, L-cysteine, L-threonine, or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutritional composition.

[0312] In some respects, this article provides a powdered nutritional composition comprising: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) Sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

[0313] In some respects, this article provides a powdered nutritional composition comprising: (a) Whole pea protein; (b) Rice maltodextrin; (c) Sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

[0314] In some respects, this article provides a powdered nutritional composition comprising: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) Sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

[0315] In some respects, this article provides a powdered nutritional composition comprising: (a) Whole pea protein; (b) Brown rice syrup solids; (c) Sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

[0316] In some respects, this article provides a powdered nutritional composition comprising: (a) 16.908% by weight of hydrolyzed pea protein; (b) 52.189% by weight of rice maltodextrin; (c) 8.994% by weight of high oleic sunflower seed oil; (d) 7.914% by weight coconut oil; (e) 7.555% by weight of low erucic acid rapeseed oil; (f) 0.576% by weight of locust bean gum; (g) 0.360% by weight xanthan gum; (h) 0.461% by weight of chicory root inulin; (i) 0.432% by weight of Alpine spore oil; (j) 0.384% by weight of choline bitartrate; (k) 0.216% by weight of Cryptodinium kowti oil; (l) 0.137% by weight of L-methionine; (m) 0.117% by weight of L-cysteine; (n) 0.093% by weight of L-threonine; (o) 0.063% by weight of L-tryptophan; and (p) 3.603% by weight of vitamin and mineral premix.

[0317] In some respects, this article provides a powdered nutritional composition comprising: (a) 17.027% by weight of hydrolyzed pea protein; (b) 51.855% by weight of brown rice syrup solids; (c) 9.057% by weight of high oleic sunflower seed oil; (d) 7.970% by weight coconut oil; (e) 7.608% by weight of low erucic acid rapeseed oil; (f) 0.580% by weight of locust bean gum; (g) 0.362% by weight xanthan gum; (h) 0.464% by weight of chicory root inulin; (i) 0.435% by weight of Alpine Flocculation Oil; (j) 0.387% by weight of choline bitartrate; (k) 0.217% by weight of Cryptodinium kowti oil; (l) 0.138% by weight of L-methionine; (m) 0.117 wt% L-cysteine; (n) 0.093% by weight of L-threonine; (o) 0.063% by weight of L-tryptophan; and (p) 3.628% by weight of vitamin and mineral premix.

[0318] In some respects, this article provides a powdered nutritional composition comprising: (a) 17.03% by weight of hydrolyzed pea protein; (b) 51.85% by weight of rice maltodextrin; (c) 9.06% by weight of high oleic sunflower seed oil; (d) 7.97% by weight coconut oil; (e) 7.61% by weight of low erucic acid rapeseed oil; (f) 0.58% by weight of locust bean gum; (g) 0.36% by weight xanthan gum; (h) 0.46% by weight of chicory root inulin; (i) 0.43% by weight of Alpine spore oil; (j) 0.39% by weight of choline bitartrate; (k) 0.22% by weight of Cryptodinium kowti oil; (l) 0.14% by weight of L-methionine; (m) 0.12% by weight of L-cysteine; (n) 0.09% by weight of L-threonine; (o) 0.06% by weight of L-tryptophan; and (p) 3.63% by weight of vitamin and mineral premix.

[0319] In some respects, this article provides a powdered nutritional composition comprising: (a) 16.086% by weight of whole pea protein; (b) 52.797% by weight of rice maltodextrin; (c) 9.098% by weight of high oleic sunflower seed oil; (d) 8.007% by weight coconut oil; (e) 7.643% by weight of low erucic acid rapeseed oil; (f) 0.437% by weight of locust bean gum; (g) 0.364% by weight xanthan gum; (h) 0.467% by weight of chicory root inulin; (i) 0.437% by weight of Alpine Flocculation Oil; (j) 0.389% by weight of choline bitartrate; (k) 0.218% by weight of Cryptodinium kowti oil; (l) 0.138% by weight of L-methionine; (m) 0.118% by weight of L-cysteine; (n) 0.094% by weight of L-threonine; (o) 0.063% by weight of L-tryptophan; and (p) 3.644% by weight of vitamin and mineral premix.

[0320] In some respects, this article provides a powdered nutritional composition comprising: (a) 16,200% by weight of whole pea protein; (b) 52.463% by weight of brown rice syrup solids; (c) 9.163% by weight of high oleic sunflower seed oil; (d) 8.063% by weight of coconut oil; (e) 7.697% by weight of low erucic acid rapeseed oil; (f) 0.440% by weight of locust bean gum; (g) 0.367% by weight xanthan gum; (h) 0.470% by weight of chicory root inulin; (i) 0.440% by weight of *Moriocarpus alpineus* oil; (j) 0.391% by weight of choline bitartrate; (k) 0.220% by weight of Cryptodinium kowti oil; (l) 0.139% by weight of L-methionine; (m) 0.119 wt% L-cysteine; (n) 0.095% by weight of L-threonine; (o) 0.064% by weight of L-tryptophan; and (p) 3.670% by weight of vitamin and mineral premix.

[0321] In some respects, this article provides a powdered nutritional composition comprising: (a) 17.03% by weight of whole pea protein; (b) 51.85% by weight of rice maltodextrin; (c) 9.06% by weight of high oleic sunflower seed oil; (d) 7.97% by weight coconut oil; (e) 7.61% by weight of low erucic acid rapeseed oil; (f) 0.58% by weight of locust bean gum; (g) 0.36% by weight xanthan gum; (h) 0.46% by weight of chicory root inulin; (i) 0.43% by weight of Alpine spore oil; (j) 0.39% by weight of choline bitartrate; (k) 0.22% by weight of Cryptodinium kowti oil; (l) 0.14% by weight of L-methionine; (m) 0.12% by weight of L-cysteine; (n) 0.09% by weight of L-threonine; (o) 0.06% by weight of L-tryptophan; and (p) 3.63% by weight of vitamin and mineral premix.

[0322] In some respects, this article provides a powdered nutritional composition comprising: (a) 17.03% by weight of whole pea protein; (b) 51.85% by weight of brown rice syrup solids; (c) 9.06% by weight of high oleic sunflower seed oil; (d) 7.97% by weight coconut oil; (e) 7.61% by weight of low erucic acid rapeseed oil; (f) 0.58% by weight of locust bean gum; (g) 0.36% by weight xanthan gum; (h) 0.46% by weight of chicory root inulin; (i) 0.43% by weight of Alpine spore oil; (j) 0.39% by weight of choline bitartrate; (k) 0.22% by weight of Cryptodinium kowti oil; (l) 0.14% by weight of L-methionine; (m) 0.12% by weight of L-cysteine; (n) 0.09% by weight of L-threonine; (o) 0.06% by weight of L-tryptophan; and (p) 3.63% by weight of vitamin and mineral premix.

[0323] In some aspects, this document provides a method for supplying nutrition to a human child, the method comprising administering to the child any of the nutritional compositions described herein. In some embodiments, the administration reduces the child's intestinal barrier permeability relative to pre-administration intestinal permeability. In some embodiments, the administration increases the production of short-chain fatty acids in the child's gut relative to pre-administration short-chain fatty acid production. In some embodiments, the administration provides sufficient nutrients as the child's sole source of nutrition. In some embodiments, the administration makes the child's gut microbiome more closely resemble the gut microbiome of a breastfed infant than before administration. In some embodiments, the administration increases the populations of Lactobacillus and Bifidobacterium relative to pre-administration. In some embodiments, the administration makes the child's metabolism more similar to that of a breastfed infant than before administration.

[0324] Example II These embodiments are provided for illustrative purposes only and do not limit the scope of the claims provided herein.

[0325] Example 1: Plant-based nutritional products that support the developing microbiome Objective 1 - To explore the effects of nutritional products on the composition and function of the infant microbiome. Platform: Intracortical colon (including predigestion) Research groups: 5 test groups + 1 negative control = 6 research groups Donors = 10 pediatric donors Total simulation = 60 (6 research groups x 10 donors / group) Experimental endpoint: Fermentation activity: including measurements of SCFA / bSCFA, pH, ammonia, and gas production. Prebiotic index: 16S rRNA community composition was analyzed using flow cytometry. This included α-diversity.

[0326] Immune function and leaky gut assay. This is a functional assay that measures intestinal barrier function and the following cytokines: IL-6, IL-10, IL-1β, TNF-α, CXCL10, MCP-1, and IL-8.

[0327] Metabolomics: Non-targeted metabolomics fingerprinting: Measures the overall changes in metabolomics expression. It can differentiate between host and treatment response. Utilizes our LA-REIMS technology.

[0328] Targeted polarity panorama analysis: Measures 456 polar metabolites. Includes a visualization-based multivariate statistical package.

[0329] Objective 2 - Evaluate the digestible essential amino acid profile of commercially relevant products and references using a prodigest model. points (diass) Platform: Upper Gastrointestinal Tract (UGIT) Research groups: 4 test groups + 1 negative control = 5 research groups Number of repetitions: 3 Total simulations = 15 (5 study groups x 3 replicates) Experimental endpoint: DIAAS and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) Calculation: Includes measurements of total amino acids, bioaccessibility, bioavailability, and undigested fraction. Three time points (starting point in the stomach, starting point in the ileum, and ending point in the ileum). Objective 3 - Assess the impact of two carbohydrate sources on the microbiome Platform: Colon in the Plate Research groups: 3 test groups + 1 negative control = 4 research groups Donors = 10 donors Total simulation = 40 (4 research groups x 10 donors / group) Experimental endpoint Fermentation activity: including measurements of SCFA / bSCFA, pH, ammonia, and gas production. Prebiotic index: 16S rRNA community composition was analyzed using flow cytometry. This included α-diversity.

[0330] Immune function and leaky gut assay. This is a functional assay that measures intestinal barrier function and the following cytokines: IL-6, IL-10, IL-1β, TNF-α, CXCL10, MCP-1, and IL-8.

[0331] Metabolomics: a. Non-targeted metabolomics fingerprinting: Measures the overall changes in metabolomics expression. It can differentiate between host and treatment response. Utilizes our LA-REIMS technology.

[0332] b. Targeted polarity panoramic analysis: Measured 456 polar metabolites. Includes a visualization-based multivariate statistical package.

[0333] Example 2: Viscosity of liquid products at different stages of manufacturing and during shelf life Purpose Evaluate the viscosity of the product at different stages of manufacturing and during its shelf life. scope Medical food manufactured under the private company label Kate Farms Record The collected data must be recorded under the quality system procedure between the next 24 hours of testing.

[0334] responsibility Laboratory staff program Equipment: Brookfield viscometer, 50 ml Falcon tubing, 63 LV-3 spindle, distilled water, Kim wipe, temperature probe Sample preparation: Pour 45 ml of the shaken product aliquot into a clean Falcon tube. The sample should be RT and fall between 70°F and 75°F.

[0335] Instrument preparation A. Remove the spindle protection device before turning on the instrument.

[0336] B. Use the switch on the back to turn on the instrument.

[0337] C. Level the instrument by rotating the knob on the base until the bubble is in the viewfinder.

[0338] D. Use the button on the back to turn on the device.

[0339] E. When prompted, remove the spindle, then click the center button to make Brookfield automatically zero.

[0340] F. Once the auto-zeroing is complete and you are prompted, press "Next" and replace the spindle. G. Press Next, and the instrument should be ready for use.

[0341] Measurement A. Lower the spindle to the center of the sample until the well mark on the spindle arm is covered with liquid.

[0342] B. Press "Open" C. After one minute, record the viscosity in centipoises (CP), then press off. If the number changes when you press it, this is due to motion interference, and use the number you read as the 1-minute hit.

[0343] D. Roll up the support and remove the sample.

[0344] E. Rinse the spindle with distilled water and gently dry it. Ensure there are no residues on the spindle. If it dries out, it will reduce the accuracy of the readings by creating additional friction. The spindle is very sensitive.

[0345] F. For more samples, repeat steps 9 through 13.

[0346] closure A. At the end of each day, check with the QA and PD teams to ensure no one else is using Brookfield. B. To shut it down, replace the spindle cover and turn off the instrument.

[0347] Keep Brookfield healthy A. Never vibrate the spindle. It is extremely sensitive to motion and has a sophisticated system in its accessories to detect minute forces acting on the rotational speed due to fluid viscosity. Impacts can disrupt this system.

[0348] B. Always ensure the spindle is clean and free of grit before and after use. Any buildup will alter the friction on the spindle and cause inaccurate viscosity readings.

[0349] C. If you do see grit, remove the spindle if it is not attached to the instrument and clean it thoroughly with water, and use alcohol if necessary.

[0350] D. Dry the spindle thoroughly every day to prevent rust. Just as dry soil will change readings by increasing friction, so will rust.

[0351] The results will be trended weekly to observe behavior. Any deviations observed will be communicated to the QA Director, R&D Director, and EVP for further evaluation.

[0352] Training After joining the QA department.

[0353] Example 3: Physical stability monitoring of products under development responsibility: All product developers Product development is responsible for physical stability testing.

[0354] QA / QC is responsible for pH, viscosity, sedimentation, and pump testing.

[0355] Purpose: Ensure that evaluations of new products are conducted systematically and similarly among all personnel during development to achieve consistent communication and robust design quality. Standardized methods for determining the physical stability of quality products will reduce miscommunication / errors in product transfer to quality and manufacturing.

[0356] This document will not cover chemical or sensory evaluations.

[0357] definition: Emulsification: Lipid molecules separate from the aqueous phase to the top of the container. The appearance can be solid particles or liquid droplets.

[0358] Whey: Due to the instability of the emulsion, the aqueous phase at the bottom or top of the container has separated. Whey is usually easy to remix.

[0359] Sediment: Particles and / or accumulated material remaining at the bottom of a container after the liquid has been poured out.

[0360] Gelation: This results in the accumulation of proteins within the defined matrix suspended in the carton.

[0361] Record saving: Data collected regarding physical stability should include, but are not limited to: unshaken separation value, whey value, sedimentation value, and gelation value; comments on any additional observed defects; sieving results (qualitative); centrifugation results (qualitative: as needed); pH; viscosity; sedimentation test (as needed); shipment test results (as needed); sensory acceptability rating. The above data must be collected in any trials used to advance product launch. Stability templates can be used as a guide for the frequency and quantity of samples analyzed.

[0362] program: Physical stability without vibration. Handle the product with care from initial storage to evaluation (including transferring the product from one location to another).

[0363] 1. Open the packaging A. Place the package on the counter to be opened.

[0364] B. Unfold the two ear folds near the lid.

[0365] C. Use scissors to cut off the tip of an ear crease.

[0366] D. Create some top space by gently opening the top of the cardboard box, and insert one side of the scissors into the box.

[0367] E. Cutting from one ear fold to the other minimizes disturbance to the top product layer.

[0368] F. Put down the scissors and pull both sides apart to create a large opening. Note: It is easiest to pour from the end opposite the lid.

[0369] 2. Comments on observed defects: Throughout the testing process, carefully observe each sample for defects or any outstanding features compared to the best-in-class products.

[0370] 3. Milk Exudate Assessment: Rate the milk exudate observed on top of the formula from 0 to 5. Note: Do not assess milk exudate / fat that has accumulated within the top fold. Assess only the surface portion of the formula. 0 = None 1 = Trace amount → Small oil droplets on top. They can float on the whey layer. 2 = Low degree → Large oil droplets or strip-shaped emulsions / oil on the product surface. This can be a thicker droplet or a thin layer.

[0371] 3 = Moderate → Thick layer of emulsion phase. This is unusual and should be closely monitored.

[0372] 4 = Severe → Thicker than Level 3 (progressive).

[0373] 5 = Extremely thick → Thicker than level 4 (progressive).

[0374] 4. Whey Assessment: A whey layer (if present) may have already accumulated on the top surface of the product, or will be poured out at the end, although it may be up to 80% of the entire container. While looking down into the inside of the container, slowly pour the product into a beaker large enough to hold the entire contents of the container. Based on the observed whey volume, rate the product from 0 to 5 as follows: 0 = None 1 = A trace amount of liquid at the bottom of the cardboard box → approximately <1% of the cardboard box. Signs of liquid may be visible at the top, but not as a noticeable layer.

[0375] 2 = A small amount of liquid at the bottom of the carton flows out in a stream → approximately 1-3% of the container. Signs of liquid can be seen at the top, but not in a noticeable layer.

[0376] 3 = Moderate → 4-10% of the container. A layer of liquid accumulates on top / surface of the preparation or potentially at the bottom of the container.

[0377] 4 = Heavy concentration → 11-20% of the container. A liquid layer accumulates on the top / surface of the filling. For this rating, accumulation at the bottom of the carton should be rare.

[0378] 5 = Extremely heavy →> 20% of the container. A liquid layer accumulates on top / surface of the preparation.

[0379] 5. Gelation Assessment: During whey assessment, observe for any protein buildup. Protein gels will remain suspended in the matrix of the formulation in the carton, and "ripples" or "clumps" of varying sizes may be observed. Grades 0-5: 0 = None 1 = Minimum → <1% of the cardboard boxes have small aggregates that appear as “ripples” when poured into the formula.

[0380] 2 = Low grade → 1-3% of cartons have “ripples” and small visible agglomerates (<2cm).

[0381] 3 = Moderate → >5% of the paper boxes have small and medium-sized aggregates (>2cm) that are visible when tipped over.

[0382] 4 = Cardboard boxes with a density exceeding 20% ​​have medium to large agglomerates (>2cm). Unacceptable.

[0383] 5 = Extremely severe →> 50% of the cardboard boxes contain protein aggregates of varying sizes; completely gelled. Unacceptable.

[0384] 6. Sedimentation Assessment: Rate the sedimentation observed at the bottom of the container from 0 to 5. The rating is based on initial observations. Record any changes in initial observations as the product is poured / mixed for further evaluation. Accumulations at the bottom of the carton that are firmly attached to the bottom and do not easily dissolve into the solution by shaking are considered true sedimentation. 0 = None 1 = Trace amount → Some sediment / particles at the bottom, but not a layer.

[0385] 2 = Low degree → Thin layer of sediment, essentially more like protein, but the seam at the bottom of the cardboard box is still visible.

[0386] 3 = Moderate → 1-3 mm of sediment completely covering the bottom seam of the cardboard box.

[0387] 4 = Heavy sediment → 3-5mm of sediment, with different surface characteristics, and can loosen or fall off from the bottom of the carton.

[0388] 5 = Extremely heavy →>5 mm is essentially a paste-like or viscous sediment.

[0389] Before sieving, pour the liquid back and forth from the beaker to the carton about two to three times to mix the product.

[0390] 7. Centrifugation Analysis: The stability testing procedure requires evaluating the product through centrifugation to determine protein solubility, which can predict the stability of the formulation over its shelf life. This is a subjective observation and is at the developer's discretion. It is not included in the stability template for data collection.

[0391] A. Pour 40 mL of the product into a 50 mL conical centrifuge tube.

[0392] B. Centrifuge at 2500 rpm for 20 minutes.

[0393] C. Use the graduations on the conical tube to record the volume of the protein precipitate.

[0394] D. Record the level of the emulsion layer that accumulates on the side of the conical tube.

[0395] None: No visible emulsion layer.

[0396] Mild: The edge of the milk duct is clearly visible.

[0397] Thin: There is a clearly defined thin emulsion layer, but it is essentially transparent.

[0398] Moderate: Clear layers are accumulating and no longer transparent.

[0399] Thick: The emulsion layer has accumulated to a significant degree.

[0400] 8. Sieving analysis: This is a subjective observation and should include a description and quantity of crystalline bulk aggregates on any sieve and gelling proteins still suspended in the preparation.

[0401] A. Place a mesh screen on top of the waste container. Stack 250 μm (#60 mesh) sieves on top of the 125 μm (#120 mesh) sieve. Pour the product from the shaker onto the sieve stack. Record any observed material remaining on the sieves.

[0402] 9. Sensory evaluation / rating: The difference from control tests (if applicable) or descriptive / acceptability ratings should be assessed to determine the degree of similarity to current products to determine whether the sample matches or whether the new product has sensory characteristics acceptable for market launch.

[0403] A. Difference from Control: A sensory testing method that identifies a control sample, followed by one or more test samples, which may include a blinded control sample. Both samples are aged. Samples with an overall difference and a flavor / taste rating of 2.0 or lower are close matches to the control product.

[0404] 0: No difference at all; same as control. 1. Very slight difference: Similar to the control. The difference is not obvious and may require 2-3 small tests for identification. No new properties; representative of batch-to-batch variability. 2: Slight differences from the control. There may be changes in flavor balance / other properties, but no new properties. The average consumer may begin to notice.

[0405] 3: Moderate difference from the control. The difference is obvious, but not a difference from the control. Variations may occur in flavor properties, hue, or sweetness.

[0406] 4. Significant difference from the control. The difference is obvious and can be a completely different product from the control. This could be a completely different flavor, color, texture, or a combination of these.

[0407] 5: The difference from the control is very large. The difference is obvious and the product is considered different from the control. It may have entirely new properties.

[0408] B. Descriptive Rating Test: An acceptability assessment of formulated foods that do not have a control or do not meet the requirements of a hedonic test (i.e., stakeholder acceptability of the modified formulation). For this assessment, an average score of 3 is required for acceptability. If a product receives a score below 3, the test is repeated using a control product for descriptive rating analysis and comparison with the test product's score.

[0409] Descriptive rating evaluation: 1 = Unattractive, 2 = Needs Improvement, 3 = Acceptable, 4 = Attractive, 5 = Very Attractive.

[0410] 10. Measure viscosity and pH A. Viscosity measurements are performed by QC according to QA procedures.

[0411] B. pH measurements are performed by QC according to QA procedures.

[0412] 11. Pump Testing A. QC will follow the pump testing procedures for products analyzed based on the stability template testing pace.

[0413] monitor: The results will be communicated at regular project update meetings and, as needed, with the Director of Product Development. A final report will be included in the new product package and shared with Quality and Manufacturing.

[0414] Training: Training will be conducted during implementation, and subsequently as needed or when the procedure is significantly revised.

[0415] Example 4: pH of the finished product Purpose Evaluate the pH of the product at different stages of the manufacturing process and during its shelf life. scope All finished products produced under the Kate Farms label must undergo pH evaluation at least monthly for quality control.

[0416] For investigations into R&D products or customer concerns, additional pH evaluations may be required.

[0417] refer to Handheld pH / mV Meter Operating Instructions. pH Meter Operating Instructions. Record Data must be stored according to the recording and retention procedures. responsibility Quality Control, Quality Assurance and Product Development Group definition DI: Deionized Finished products: Manufactured products that are in the final retail and consumer-ready form. mV: millivolt program 1. Equipment and materials pH meter and electrodes beaker Buffer solutions with pH values ​​of 4, 7, and 10 DI or distilled water Kimwipe or equivalent 2. Oakton calibration and initial calibration verification Before any pH reading, the pH meter needs to be calibrated for use on each operating day. A three-point calibration is required using standard buffer solutions at pH 4.0, 7.0, and 10.0. The three-point calibration is designed to cover the expected pH range in the finished product.

[0418] Aliquot a small aliquot of each buffer into a small container. Never calibrate directly in standard buffer containers.

[0419] The pH buffer used for calibration is for single use only. Discard the buffer after each calibration.

[0420] Specify the expiration date of the pH buffer solution. pH 4.0 and 7.0 buffer solutions expire 12 months from the date of opening. pH 10.0 buffer solution expires 9 months from the date of opening.

[0421] Remove the electrode from the storage solution, rinse the electrode tip with DI / distilled water, and blot dry with Kimwipe.

[0422] Turn on the instrument. Using automatic buffer recognition, in pH measurement mode, place the pH electrode in a pH 7.0 buffer solution and press CAL. The pH meter will search for the nearest standard value. When the "READY" indicator appears on the display, press ENTER to accept. The main reading will flash "DONE".

[0423] Rinse the electrode with DI / distilled water, then place it in a pH 4.0 buffer standard. The pH meter will search for the closest standard value that has not yet been calibrated and will display "Ready". Press Enter to accept.

[0424] Repeat step 7.3.4 to calibrate with pH 10.0 buffer.

[0425] The measured slope (%) will appear at the bottom of the display. Record the slope measurement in the pH meter QC log. The slope must meet the acceptance criteria in Table 1 before proceeding to the next step of initial calibration verification.

[0426] Once an acceptable calibration is obtained, validate the calibration using a pH 7.0 buffer standard. Rinse the electrode with DI / distilled water and blot dry. Aliquot a new pH 7.0 buffer aliquot into containers and measure. The calibration validation results must meet the acceptance criteria in Table 1 before samples can be measured. If acceptable, add the pH, calibration slope, and temperature to the QC log. The calibration validation (QC check) step can be used at any time during the sample testing process. For product release, a QC check using a pH 7.0 buffer is required after the last sample measurement. The validation results must be acceptable and recorded according to Table 1.

[0427] Table 1. Calibration Slope and Calibration Verification Acceptance Criteria 3. If the verification parameters do not meet the acceptance criteria in Table 1, refer to Section 7.7 for troubleshooting. Sample Testing - Oakton Once acceptable calibration and calibration verification are obtained, sample measurements can begin.

[0428] Open and close the sample lid, then shake the cassette to mix the sample.

[0429] Empty the contents of the cardboard box into a beaker.

[0430] Place the electrode in the sample and wait for the reading to stabilize. Record the pH result and temperature (°C) in the corresponding lab notebook or electronic log.

[0431] Refer to the product specifications for the expected pH range. If the pH result is outside the expected range, see Section 7.7 for non-conforming results.

[0432] Remove the electrode from the sample, rinse with DI / distilled water, and blot dry. Proceed to the next sample.

[0433] When not in use, store the pH electrode in electrode storage solution or pH 7.0 buffer. Never store the electrode in DI / distilled water.

[0434] Turn off the instrument by pressing and holding the power button.

[0435] 4. pH meter calibration and initial calibration verification Before any pH reading, the pH meter needs to be calibrated for use on each operating day. A three-point calibration is required using standard buffer solutions at pH 4.0, 7.0, and 10.0. The three-point calibration is designed to cover the expected pH range in the finished product.

[0436] Aliquot a small aliquot of each buffer into a small container. Never calibrate directly in standard buffer containers.

[0437] The pH buffer used for calibration is for single use only. Discard the buffer after each calibration.

[0438] Specify the expiration date for the pH buffer solutions. pH 4.0 and 7.0 buffer solutions expire 12 months from the date of opening. pH 10.0 buffer solutions expire 9 months from the date of opening.

[0439] Remove the pH electrode from the storage solution, rinse the electrode tip with DI / distilled water, and blot dry with a Kim wipe. If you are not going to use it, place the electrode in a beaker of tap water.

[0440] Turn on the instrument. Place the electrode in the pH 7 buffer and press Cal. The pH meter will beep when the measurement is complete. Remove the electrode from the buffer.

[0441] Rinse the electrode with DI / distilled water, dry it with a Kim wipe, and then place it in a pH 4 buffer. The pH meter will beep when the measurement is complete.

[0442] Repeat step 7.5.6 for pH buffer 10.

[0443] Once an acceptable calibration is completed, validate the calibration using a pH 7.0 buffer standard. Rinse the electrode with DI / distilled water and blot dry. Aliquot a new pH 7.0 buffer aliquot into containers and measure. The calibration validation results must meet the acceptance criteria in Table 1 before samples can be measured. If acceptable, add the pH, calibration slope, and temperature to the QC log. The calibration validation (QC check) step can be used at any time during the sample testing process.

[0444] Press Read to enter sample testing mode.

[0445] When not in use, store the pH electrode in electrode storage solution or pH 7.0 buffer. Never store the electrode in DI / distilled water.

[0446] 5. Sample Testing Once acceptable calibration and calibration verification are obtained, sample measurements can begin.

[0447] Rinse and dry the electrode before each measurement. Place the electrode in the sample and press the read button once to begin the measurement. The pH meter will beep when the measurement is complete. Record the result. Do not press and hold the read button, as this will switch from automatic to manual read mode; the screen display will change from A to M, and the meter will not automatically read the measurement value.

[0448] Refer to the product specifications for the expected pH range. If the pH result is outside the expected range, see Section 7.7 for non-conforming results.

[0449] Remove the electrode from the sample, rinse with DI / distilled water and blot dry. Proceed to the next sample or place in a beaker of tap water until the next sample is ready.

[0450] When the test is complete, rinse the electrode with DI / distilled water and dry it. Place the electrode back into the storage solution bottle. Ensure the bottom of the probe / sensor section is completely immersed in the solution. If the sample is oily or oily residue / particles appear on the probe, dispense enough electrode cleaner solution into a small beaker to cover the bottom of the electrode / sensor section. Stir the solution with the probe for 1–2 minutes, then rinse the electrode with DI water. If the electrode is still dirty, soak it in the cleaner solution for up to 10 minutes, then rinse with DI water. When the electrode appears clean, rinse with DI water, dry, and place in the storage solution.

[0451] Turn off the instrument by pressing and holding the power button.

[0452] 6. Unqualified Results When the sample results exceed the product's pH specification, use a pH 7.0 buffer to verify the calibration (step 7.3.11).

[0453] If the validation is acceptable, repeat the pH measurement in the sample and record the results.

[0454] If the validation is unacceptable, recalibrate the pH meter using a fresh buffer solution, validate the new calibration using a pH 7.0 buffer, and retest the sample. Record the results.

[0455] If the result is acceptable, record the new calibration in a lab notebook or electronic log.

[0456] If the results are unacceptable, notify the laboratory manager and the quality assurance manager.

[0457] 7. Equipment Troubleshooting Calibration slope: The calibration slope indicates the sensitivity of the electrode. The electrode is in optimal condition when the calibration slope is between 95% and 105%. When the slope is between 90% and 94%, the electrode needs cleaning. A slope less than 90% indicates electrode failure and should be replaced.

[0458] Calibration Validation: Verify the calibration by measuring a standard buffer solution (typically pH 7.0 buffer). If validation fails, it indicates a problem with the pH meter. In this case, switch the pH mode to mV measurement mode. Place the electrode in the pH 7.0 buffer and stir. The mV reading should be 0 ± 30 mV. If the mV reading is outside this range, consult your lab manager, as the electrode may require cleaning / adjustment or replacement.

[0459] Training Personnel assigned to pH testing must be trained in this SOP.

[0460] Example 5: Liquid Process Add 90% of the total water volume to the mixing tank. Slowly add the pea protein. After adding the full amount of protein, mix the protein slurry for 10 minutes to ensure adequate dispersion and hydration. Next, add the oil and mix for 10 minutes. Next, add the carbohydrate source (brown rice syrup solids or rice maltodextrin and inulin). Next, add the minerals, vitamins, and amino acids. Mix the batch again for 10 minutes. Then, transfer the batch to the storage tank by first cooling it to below 40℉ using a heat exchanger. Verify that the total solids percentage is within acceptable limits; if not, add purified water to the mixture to bring it within those limits. The batch can be processed via direct steam injection and aseptic two-stage homogenization at 3000 psi. The product can be stored in aseptic tanks until aseptic filling.

[0461] Example 6: Dry Powder Process Add water to the mixing tank. Add oil to the mixing tank. Slowly add pea protein. After adding all the protein, the protein slurry can be mixed for 10 minutes to ensure adequate dispersion and hydration. Next, a carbohydrate source (brown rice syrup solids or rice maltodextrin and inulin) can be added. Next, minerals, vitamins, and amino acids can be added. The batch can be mixed for another 10 minutes. Then, the batch is transferred to a storage tank by first cooling it to below 40℉ using a heat exchanger. The batch can be processed by direct steam injection and aseptic two-stage homogenization at 3000 psi. The batch can then be fed into a spray dryer to rapidly remove moisture to produce a powder product. The product can be stored in powder form.

[0462] Example 7: Stabilizer Test I Different combinations of stabilizers were tested to achieve the ideal combination and amount of the compositions described herein. The types and amounts of stabilizers tested are listed in Tables 2 and 3. The results are also shown in Tables 2 and 3.

[0463] Table 2. Summary of Stabilizer Tests Table 3. Summary Example 8: Stabilizer Test II Experiments were conducted to identify the range of stabilizers described herein that provide the required stability without significantly increasing viscosity. Four-by-four designs were run to evaluate stabilizer combinations, as shown in Table 4. Results were presented in... Figures 3A-3B It is displayed in the middle.

[0464] Table 4. Experiment Viscosity and physical stability are key criteria for evaluating the optimal level of stabilizers. Figure 3A The following were evaluated as described in Examples 2 and 3. Based on the evaluation, a series of acceptable stable combinations were identified: 0.02% - 0.15% locust bean gum + 0.02% - 0.08% xanthan gum. The optimal dosage was identified as 0.10% locust bean gum + 0.02% xanthan gum. At higher levels of xanthan gum, the locust bean gum level should not be at the high end of the range.

[0465] The results also showed that slightly reducing the use of xanthan gum and using locust bean gum at a higher rate (0.10% - 0.15%) would produce acceptable stability.

[0466] For liquid nutrient compositions, the approximate relationship between xanthan gum and locust bean gum is as follows: y = 0.0608e -8.625x in: x = the amount of locust bean gum in the liquid nutrient composition; and y = the amount of xanthan gum in the liquid nutrient composition; and 0 < x < 0.16 0 < y < 0.08 Example 9: Evaluating the effects of carbohydrates on the infant microbiome The aim of this study was to compare the effects of four different carbohydrates on the gut microbiota activity of ten children (aged 3 months to 1 year) using ProDigest's Colon-on-a-plate® technology platform. A large cohort (ten donors) was considered to include inter-individual variation. Selected donors had no history of antibiotic use or chronic disease in the six months prior to donating stool samples.

[0467] Each product was evaluated against an untreated (negative) control. To evaluate and compare the health-promoting effects of the products, their impact on microbial metabolic activity was assessed. Microbial metabolic activity was determined by targeting biomarkers of glycolysis (SCFA and lactate) and proteolysis (BCFA and ammonium). Furthermore, the effects of the treatments on community composition were investigated using shallow shotgun sequencing at bacterial species resolution.

[0468] Materials and methods In vitro modeling of the gastrointestinal tract In vitro methods for studying gastrointestinal and gut microbial processes offer excellent experimental setups for mechanically studying the thriving processes of the human gut microbiome. Short-term simulation experiments allow for rapid and cost-effective screening of the effects of selected compounds on the gut microbiota.

[0469] Validated in vitro human colonic models allow for the study of gut microbial processes under carefully controlled conditions. These techniques enable the assessment of the potential mechanisms by which test ingredients affect gut microbiome composition and function. ProDigest’s Colon-on-a-Plate® (CoaP) technology, a miniaturized version of a short-batch fermentation model, has proven to not only rapidly provide detailed insights into the interaction between test products and the human gut microbiome, but also to predict direct and / or indirect effects on host health. The proprietary Colon-on-a-Plate® system allows for operation at less than 1 / 10 the volume typically used in short-batch fermentations. Each well of the CoaP platform acts as a microreactor in which the ability of a specific substrate to modulate gut microbiome composition and function is evaluated. The technology has demonstrated in vivo-in vitro correlation (IVIVC), making it a valuable tool for gastrointestinal research.

[0470] Product Information This study tested four products. Table 5 provides an overview.

[0471] Table 5. Overview of the test products and product codes tested in this study Preservation of fecal inoculum Fecal samples were collected from ten infant donors (3–12 months old) and stored in a ProDigest ultra-low temperature freezer (-80°C). Prior to cryopreservation, fecal suspensions were prepared under anaerobic conditions and mixed with an internally optimized cryoprotectant (i.e., a modified version of the cryoprotectant developed by Hoefman et al. (2013)). Prior to mixing, the cryoprotectant was sprayed with nitrogen until anaerobic. The resulting fecal suspension (mixed with the cryoprotectant) was rapidly frozen and then stored under an anaerobic atmosphere at -80°C (cryostock) for long-term storage.

[0472] Just before the experiment, the aliquots were thawed and immediately added to the reactor. To protect the function of the intestinal bacteria, each aliquot was ensured to undergo only one freeze-thaw cycle before being introduced into the reactor. In fact, bacterial membranes can become damaged after repeated freeze-thaw cycles, leading to loss of function and ultimately, loss of viability.

[0473] Predigestion Each product contains a portion of a compound that is absorbed in the body at the small intestine level, regardless of whether it is subsequently converted into smaller molecules (digestion). Therefore, predigestion is considered relevant to this study.

[0474] To simulate the upper digestive tract pathway, each product was exposed to conditions simulating the oral, gastric, and small intestinal pathways. Small intestinal absorption was simulated using 0.5 kDa membrane dialysis. In addition to the products, blank pre-digested culture media were generated in parallel to serve as a reference condition (untreated control) for addition to the colonic simulation. This was obtained by running the pre-digestion step without the test products. Following pre-digestion, the intestinal solution was sprayed with nitrogen until anaerobic before storage at -20°C.

[0475] To ensure the quality of its digestion protocol, ProDigest updated its digestion method based on a consensus protocol developed within a large European framework (COST ActionInfoGest). The latter describes a static digestion method designed to enhance the comparison of digestion experiments across research teams (Mackie and Rigby, 2015). ProDigest further improved this digestion method by incorporating more accurate pH profiles and by mimicking small intestinal absorption through dialysis.

[0476] Short-term colon simulation Short-term screening assays typically consist of colon incubation of a single dose of the test compound (Table 5) under conditions representative of the large intestine, using fecal inoculum from the selected donor as the microbial source.

[0477] At the start of the experiment, wells were filled with background nutrient medium representing the colonic environment (ProDigest nutrient medium PD01 (fiber depleted)). The nutrient medium was anaerobically induced by boiling to remove oxygen before addition. Then, 10% (v / v) pre-digested test product stock solution (i.e., 40 g / L product stock solution, pre-digested and dialyzed) or blank pre-digested medium for negative controls was added to each reactor. Finally, 10% (v / v) of frozen fecal inoculum suspension (containing 7.5% (w / v) fecal matter) was added to each reactor as a microbial source. The total volume in each well was 10 mL. Incubation was carried out at 37°C under continuous shaking and an anaerobic atmosphere.

[0478] For this study, four test products and one untreated control were investigated for each donor. A total of 50 experimental conditions were set up in the experimental setup.

[0479] End point of study Samples were collected at the start of the experiment (0 hours) and 48 hours after the start of the experiment. Microbial activity (pH and gas production, SCFA, BCFA, lactate, and ammonium) and treatment-induced changes in microbial community composition (shallow shotgun sequencing and flow cytometry) were evaluated.

[0480] Fermentation parameters pH: The pH during incubation is an indirect result of bacterial metabolism and can be used to predict the effect of treatment on gut pH. In fact, pH is determined by SCFA / BCFA / lactate / NH4+. + The results are deterministic, thus providing rapid insights into whether the treatment effect at these endpoints is as expected. Each measurement is performed in a single, repeated run.

[0481] Gas production: Incubation takes place in a closed system, which allows for the measurement of gas accumulation in the headspace using a pressure gauge. Gas production is a measure of microbial activity and therefore also of fermentation rate. H2 and CO2 are the first gases produced; they can subsequently be used as substrates for CH4 production, thus reducing the gas volume. H2 can also be used to reduce sulfate to H2S, which originates from proteolytic fermentation. Therefore, N2, O2, CO2, H2, and CH4 constitute 99% of the intestinal gas volume. The remaining 1% consists of NH3, H2S, volatile amino acids, and short-chain fatty acids. Each measurement is performed in a single replicate.

[0482] Short-chain fatty acid (SCFA) analysis: Patterns generated by SCFAs are used to assess microbial carbohydrate metabolism (acetate, propionate, and butyrate) or protein metabolism (branched CFAs) and can be compared with typical fermentation patterns of normal GI microbiota. Methods are based on liquid-liquid extraction for sample preparation; analysis is performed by gas chromatography (GC) and detection is performed using a flame ionization detector (FID). Each measurement is performed in single replicates.

[0483] Lactate analysis: The human gut contains both lactate-producing and lactate-consuming bacteria. Lactate is produced by lactic acid bacteria and lowers the pH of the environment, thus acting as an antimicrobial agent. It can also be rapidly converted into propionate and butyrate by other microorganisms. Using Enzytec... TM The lactate concentration was determined using the kit (R-Biopharm). Each measurement was performed as a single repeat.

[0484] Ammonium analysis: Ammonium is a product of protein hydrolysis and degradation, and is typically produced by urease-producing bacteria. Urease converts urea into ammonium / ammonia. Ammonia can be absorbed through the intestinal wall for detoxification in the liver and kidneys. Ammonium production can be toxic, particularly in individuals with impaired ammonium detoxification abilities (e.g., patients with cirrhosis). The concentration of ammonium in the sample was determined by colorimetric analysis using indophenol blue spectrophotometry (IPB). Each measurement was performed as a single repeat.

[0485] Changes in microbial community composition Shallow shotgun sequencing DNA was extracted using the CTAB DNA extraction method. For taxonomic classification of shotgun metagenomic samples, Kneaddata v0.10.0 was used for quality filtering, trimming, and host decontamination (human genome (hg37) of raw reads, using parameters: -SLIDINGWINDOW:5:22 MINLEN:100 AVGQUAL:22). Quality-filtered reads were further submitted to Kraken2 v2.1.3 and Bracken v2.9 for taxonomic classification using a GTDB reference database (v214 and Refseq genomes from fungi + protozoa + viruses) containing ±100,000 species. As standard practice, Kraken2 used a confidence threshold of 0.1, and Bracken used a read threshold of 50 to eliminate any background noise and false positives. Negative controls were included, meeting the threshold of fewer than 100 raw reads.

[0486] Quantitative analysis of total bacterial cells using flow cytometry Samples analyzed by shotgun sequencing to map community composition were also analyzed by flow cytometry (FC) to determine the total number of bacterial cells in each sample.

[0487] Samples were analyzed on a BD Accuri C6 Plus flow cytometer. High flow rates were used to run the samples. Bacterial cells were isolated from culture medium debris and signal noise by applying a threshold level of 700 on the SYTO channel. Appropriate parent and child gates were set to identify all populations.

[0488] Statistical data Fermentation parameters Using measurements from each donor as replicates (generating ten replicates, i.e., one measurement per donor), a paired two-tailed t-test was performed to evaluate whether the treatment effect across different donors (n=10) was statistically significant. By applying this method, the effect is considered significant only if it is observed across multiple donors, thus explaining inter-individual differences. For each parameter, the treated condition was compared to a negative control.

[0489] The results are presented as box plots and volcano plots for each metabolite. Box plots show metabolite yields across donors under various conditions, while volcano plots show the magnitude (fold change, x-axis) of the yield difference between treatments and negative controls as a function of statistical significance (p-value, y-axis). P-values ​​were obtained from paired t-tests between treatments and reference conditions, using individual donors as replicates (as described above). The cutoff value for statistical significance was set at p < 0.05.

[0490] Redundancy analysis (RDA) is then performed to assess the extent to which changes in one set of variables (metabolic biomarkers) are explained by changes in another set of variables (treatments). The resulting graphical representation allows for the identification of metabolic shifts induced by various treatments. The data are then transformed to enable paired analysis. The latter is obtained by using the difference between the treatment and the blank for each given donor and parameter as input values ​​for a statistical test.

[0491] Microbial community composition Bacterial biomass density The statistical methods were the same as those used to evaluate changes in metabolites. In short, a paired two-tailed t-test was performed for comparison, considering one repeated measurement per donor, thus resulting in 10 repeated measurements for each condition (10 donors). Each treated condition was compared to the untreated control (blank), and a p-value below 0.05 was considered significant.

[0492] α diversity Alpha diversity was used to express bacterial diversity in samples in terms of species richness and / or evenness. Four alpha diversity measures were calculated: (1) “observed taxa” (a measure of species richness), (2) “Chao1” (a measure of species richness), (3) “Shannon” (a measure of both species richness and evenness), and (4) “Simpson” (a measure of both species richness and evenness, giving more weight to common or dominant species (rare species represented by only a few do not affect diversity)). Paired two-tailed t-tests were performed using measurements from each donor as replicates (producing 10 replicates, i.e., one measurement per donor) to examine whether the treatment effect on species richness or evenness across different donors (n=10) was statistically significant. The cutoff value for statistical significance was set at p < 0.05.

[0493] β diversity Principal component discriminant analysis (DAPC) and hierarchical clustering were used to assess whether treatments affected the overall community composition. DAPC combines two analytical methods to evaluate the impact of treatments on population structure. In this approach, principal component analysis (PCA) is used to transform the sequence data, and then discriminant analysis (DA) is used to identify clusters. DA aims to maximize between-group variation and minimize within-group variation. In this approach, the groups (treatments) used in DA are defined a priori. Hierarchical clustering expresses the dissimilarity of community composition between different conditions in a dendrogram, where the sum of the horizontal lines separating two conditions is a measure of the dissimilarity of community composition between the conditions.

[0494] Differential abundance analysis Differential abundance analysis was performed to assess which bacteria were responsible for differences in community composition between treatments (as determined by analysis of β-diversity). Regarding metabolites, statistical comparisons of conditions were performed using biological replicates as input values ​​(10 replicates per condition, i.e., one measurement per donor). This means that when consistency was observed across most donors, microbial variations were revealed, thus explaining inter-individual variability. Differential abundance analysis was performed using the statistical methods lEfSe and treeclimbR.

[0495] lEfSe analysis was performed on relative abundance data (obtained via summation scaling) to identify bacterial taxa with significantly different abundances between different conditions. lEfSe identifies treatment-induced community transformations by measuring the degree and statistical significance of differences in bacterial abundance between two conditions. To do this, the algorithm combines statistical significance with biological consistency and effect size estimation, thus providing deep insights into the biological relevance and magnitude of bacterial enrichment. All features shown in the lEfSe plot met p ≤ 0.05 for both Kruskal-Wallis and Wilcoxon tests. No restrictions were imposed on the minimum LDA score, but generally, an LDA score ≥ 2.0 was considered biologically relevant. The LDA score represents the degree of difference in taxa unit abundance between conditions. Higher LDA scores indicate greater abundance differences between the two biological conditions. The 20 features with the highest LDA scores, meeting the threshold for statistical significance, were plotted in the lEfSe plot.

[0496] TreeclimbR analysis was performed on relative abundance data (obtained via summation scaling) to identify differential abundance taxa between the two conditions, and the results were plotted in a volcano plot. A volcano plot is a scatter plot that shows statistical significance (adjusted p-value, y-axis) compared to the magnitude of change (fold change, x-axis). Bacterial enrichment exceeding a fold change of more than 4 fold (log24 = 2 on the x-axis) compared to the reference condition was consistently considered biologically relevant; the cutoff value for statistical significance was set at a p-value of 0.05 (or -log24 on the y-axis). 10 0.05 = 1.3). This means that each bacterial enrichment with a p-value > 1.3 is considered statistically significant. These cutoff values ​​for biological and statistical significance are represented by dashed lines in the graph. Therefore, the resulting scatter plot divides the taxa into four distinct categories based on abundance under the comparison conditions: a) not significant and not biologically relevant (-2 < log2FC < +2, and -log...). 10 (p-value) <1.3), b) Biologically relevant but not statistically significant (log2FC <-2 or log2FC >+2, and -log 10 (p-value) < 1.3), c) Statistically significant, but not biologically relevant (-2 < log2FC < +2, and -- log 10 (p-value) > 1.3) and d) biological and statistical significance (log2FC < -2 or log2FC > +2, and -- log 10 (p-value) > 1.3).

[0497] result Microbial activity pH Monitoring pH during colon incubation provides SCFA, lactate, and ammonium (NH4) + This is a good indicator of the formation of SCFA / lactate. Overall, a pH decrease is initially observed due to the formation of SCFA / lactate. This pH decrease is typically followed by a pH increase due to proteolytic fermentation (which leads to the formation of NH4+). + The generation of (etc.), and due to the conversion of strong acids to weaker acids through mutual symbiosis (e.g., the conversion of acetate / lactate to propionate / butyrate).

[0498] The result is Figure 4 The results show that, compared to the negative control condition of 48 h incubation, each treatment was characterized by a lower pH, indicating the production of acidic metabolites such as SCFA and / or lactate during product fermentation. Box plots indicate that each product was fermented by the colonic microbiota, and this was highly consistent across donors. The lowest pH was obtained with rice maltodextrin, rice syrup solids, and corn syrup solids at 48 h. The pH decrease associated with lactose fermentation was significantly less than with other products, likely due to higher absorption rates during the small intestinal process (and lower product concentrations reaching the colon). Indeed, lactose is digested by brush border enzymes and absorbed at the small intestinal level.

[0499] The initial pH in the reactor was approximately 6.5. The lowest pH measured over 48 hours was 5.76. Given that colonic pH in vivo typically varies between 5.6 and 6.9, the optimal pH conditions maintained throughout the 48-hour incubation period provide a solid starting point for evaluating the prebiotic efficacy of the various products tested in this study.

[0500] Gas production Like pH, gas production is also a measure of overall microbial activity. Gases are produced during saccharification and proteolytic fermentation. Therefore, it can be considered a marker of overall microbial activity (saccharification and proteolysis). However, when excessive, gas production can induce discomfort (bloating) in the host. Therefore, it is preferable to keep it low.

[0501] The results of gas production are in Figure 5A (Bar chart) and Figure 5BAs shown in the volcano plot, each product stimulated gas production, and each product achieved statistical significance across donors. Similarly, in this case, the strongest increases were attributed to rice maltodextrin (+16 kPa; +127%), rice syrup solids (+15.7 kPa; +124%), and corn syrup solids (+15.5 kPa; +122%). Overall, the effects of these treatments on gas production were comparable. Lactose yielded the lowest gas production, resulting in a 92% (+11.6 kPa) increase compared to the untreated control.

[0502] Short-chain fatty acids SCFAs originate from carbohydrate metabolism in the colon and are associated with various health effects. The dominant SCFAs are acetate, propionate, and butyrate. Acetate can serve as an energy source for the host and is a potential substrate for lipid synthesis in the body. Propionate reduces cholesterol and fatty acid synthesis in the liver (a beneficial effect on metabolic homeostasis) and combats dietary factors contributing to obesity by inducing satiety. Butyrate is a major energy source for colonic cells and induces their differentiation (associated with cancer prevention), and plays a crucial role in immune regulation. Therefore, the positive effects of the substrates studied on SCFA production include increased acetate, propionate, and / or butyrate.

[0503] Acetate can be produced by many different gut microbes (including species of Bifidobacterium, Bacteroides, etc.). Bacteroides (Species and Lactobacillus species) and are primary metabolites produced by substrate fermentation. Results in Figure 6A (Box plot) and Figure 6B As shown in the volcano plot, each product stimulated acetate production, with significance across donors. The acetate production effect of each product was characterized by good consistency across donors, as evidenced by the low p-values ​​in the volcano plot. Figure 6B The strongest acetic acid production was attributed to rice maltodextrin, rice syrup solids, and corn syrup solids, which increased acetic acid production by 140% (+17.1 mM), 130% (+15.8 mM), and 131% (+16.0 mM), respectively, compared to the untreated control. Similarly, the acetic acid production effects of the three products were highly comparable, although rice maltodextrin produced the most acetate. The lowest acetic acid production was attributed to lactose, which increased acetate production by +97% (+11.8 mM).

[0504] Propionate can be produced directly or indirectly (via symbiotic relationships) by various gut microbes. The most important propionate producers are species of the genus *Bacteroides* and *Ackermania* (*Acetobacter*). Akkermansia muciniphila ) and Veillonaceae ( Veillonellaceae The effect on propionate production is... Figure 6A (Box plot) and Figure 6B As shown in the volcano plot, each treatment stimulated propionate production, with significance across donors. In this case, propionate production effects were comparable across products (including lactose), but the consistency across donors was best for corn syrup solids. In contrast, inter-individual variability was most pronounced for lactose, meaning the effect was less predictable than for corn syrup solids. Rice maltodextrin increased propionate production by 89% (+3.5 mM), rice syrup solids by 81% (+3.2 mM), corn syrup solids by 80% (+3.2 mM), and lactose by 74% (+3.0 mM).

[0505] Butyrate is mainly composed of Trichophytonceae ( Lachnospiraceae ) and Rumenococci ( Ruminococcaceae Members of the family produce it. In a process called mutualism, these microorganisms convert acetate and / or lactate (as well as other substrates) into health-related butyrate. The result is... Figure 6A (Box plot) and Figure 6B As shown in the volcano diagram, the infant microbiota of infants aged 3-12 months is immature and typically lacks butyrate-producing bacteria. It is presumed that the gut microbiota reaches "adulthood" by age 2. This implies that the subjects included in this study all possessed an immature gut microbiota, thus characterized by a low prevalence of butyrate-producing species. In fact, Figure 6A The results showed that butyrate production was subject to high interpersonal variability. Two donors (donors A and G) were characterized by high butyrate production, and in these donors, each treatment was observed to stimulate butyrate production. Other donors were characterized by low butyrate production and were therefore less suitable for studying the effect of treatments on butyrate production. Due to these interpersonal variability, no statistically significant differences were observed between the treated conditions and the untreated control.

[0506] lactate production Lactate is produced by lactic acid bacteria, which lowers the pH of the environment. By doing so, it can inhibit the growth of pathogens, as pathogens typically prefer a neutral pH environment. Another beneficial effect of lactate stems from its symbiotic conversion to butyrate and / or propionate by specialized microorganisms. These symbiotic interactions mean that lactate is not only produced but also consumed by the gut microbiota. Since the endpoint measurement was performed at 48 h in this study, low lactate levels at the time of sampling can be expected under conditions of effective symbiotic interactions. This was observed in this study. Figure 7 Lactate residues were detected only under the treated conditions of donor E, which may be attributed to the lack of mutualistic interactions, as indicated by the near absence of butyrate production in this donor. Since lactate was depleted within 48 h in most cases, fold changes could not be calculated, and no volcano plot was displayed.

[0507] Biomarkers of protein metabolism: branched CFAs and ammonium Lower abundance fatty acids include branched CFAs (isobutyrate, isovalerate, and isohexanoate). The production of BCFAs and ammonium stems from the activity of proteolytic microorganisms, which is associated with the production of toxic byproducts such as p-cresol. Therefore, high BCFA and ammonium production in the colon is associated with harmful health effects. Consequently, products that reduce BCFA and ammonium production are considered beneficial to health. Results in Figure 8A (Box plot) and Figure 8B As shown in the (volcano map).

[0508] BCFA production is subject to high inter-donor variability, typically observed in this fermentation parameter and primarily in young children characterized by an immature gut microbiota. Regardless, each product significantly reduced BCFA yield to statistical significance. Rice maltodextrin reduced BCFA yield by 56% (-1.3 mM), rice syrup solids by 57% (-1.4 mM), corn syrup solids by 59% (-1.4 mM), and lactose by 32% (-0.8 mM). The inhibition was strongest among donors characterized by high BCFA yield; these donors actually benefited the most from the treatment. In summary, the effects of rice maltodextrin, rice syrup solids, and corn syrup solids on BCFA were comparable and superior to lactose.

[0509] The effects of treatments on ammonium production were similar to those of BCFA, but with less variation among donors. Similarly, rice maltodextrin, rice syrup solids, and corn syrup solids had a considerable impact on ammonium production, reducing yield by 30% (-121 mg / L), 36% (-145 mg / L), and 35% (-143 mg / L), respectively, while lactose had the least effect (-25%; -102 mg / L).

[0510] Redundancy analysis Redundancy analysis was performed to detect the correlation between treatment and fermentation parameters. Figure 9In the figure, transformations along the Y-axis are less significant than those along the X-axis (as demonstrated by the RDA values: 49.5% for X or RDA1; only 0.6% for Y or RDA2). This means that long vectors along the Y-axis are less significant than those along the X-axis. Based on this, it can be said that, considering all parameters, rice maltodextrin, rice syrup solids, and corn syrup have highly similar effects on fermentation parameters. The fermentation curves of these products are most different from the untreated control (maximum transformation along the RDA1 axis). The main characteristic of the fermentation curves of these products is the increased yield of acetate, followed by propionate and gas. Acetate, propionate, and gas are also stimulated by lactose, although less significantly than in the rice and corn products. The yields of BCFA and ammonium show a negative correlation with any of the products, but the strongest correlation with the corn and rice products, indicating an antagonistic or inhibitory effect of the treatment.

[0511] Microbial community composition The effects of the treatment on microbial community composition were assessed using shallow shotgun sequencing, which provided species-to-strain resolution. This allowed for evaluation of how the treatment altered microbial community composition and potential changes in metabolite production. Biomass, α and β diversity, and community composition (differential abundance analysis) were analyzed from samples collected 48 h after the start of incubation. Additionally, the biomass density, α diversity, and community composition of the original fecal inoculum from the aforementioned donors were assessed.

[0512] Community composition in raw fecal samples Bacterial biomass The bacterial biomass in the original fecal suspension varied between 4.66E+08 (donor D) and 3.71E+09 (donor E) bacterial cells / mL. Figure 10 The mean inter-donor variability was 1.32E+09 cells / mL. Considering the fecal concentration in these suspensions (7.5% (m / v)), these bacterial densities correspond to 6.22E+09 (donor D) and 4.95E+10 (donor E) bacterial cells per gram of wet feces, respectively. These fecal densities and the corresponding inter-donor variability are consistent with what is typically observed for the infant gut microbiota (i.e., at 10...). 9 Up to 10 10 (Changes between cells / g of feces).

[0513] α diversity α-diversity in fecal suspensions from different donors Figure 11A-11BProvided in [the text]. Species richness, i.e., the number of bacterial communities in the sample, ranged from 289 to 459 bacterial species, with an average of 394 species across donors (observation index). Species evenness, i.e., the distribution of bacterial communities, was expressed by the Shannon index (ranged from 2.70 to 3.88, with an average of 3.30 across donors) and the Simpson index (ranged from 0.85 to 0.95, with an average of 0.90 across donors). The species richness and evenness of the ten microbial communities are consistent with what is generally observed for the infant gut microbiome. The microbiome of donor H was characterized by the highest diversity, while donors D and E were characterized by generally lower microbial diversity.

[0514] Microbial community composition The composition of the gut microbiota derived from infant feces Figure 12-13 As shown in the text, between 3 and 12 months of age, the infant's gut microbiota is primarily dominated by four phyla: Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria. This was confirmed in this study. Figure 12 The most abundant family in the phylum Actinobacteria is the Bifidobacteriaceae family. Bifidobacteriaceae The most abundant family in the Bacteroidetes phylum is the Bacteroidetes family ( Bacteroidaceae The most abundant families in the Bacillus phylum are Veillonaceae, Trichophyceae, and Ruminococciaceae, while the most abundant family in the Pseudomonas phylum is Enterobacteriaceae. These results are consistent with a study of 166 age-matched infants. At lower phylogenetic levels (genus or species), the microbiota exhibits greater inter-individual variability. Figure 13 Such inter-individual differences are expected at this level because the composition of the gut microbiome depends not only on the host's health but also on many other factors, including diet, genetics, and environment, ultimately leading to the highly individualized nature of the gut microbiome.

[0515] Community composition 48 hours after treatment The impact of the treatment on the composition of the gut microbiota was assessed by analyzing samples collected from the reactor 48 hours after the start of incubation.

[0516] Effects on bacterial biomass The effect of treatment on bacterial biomass Figure 14A (Box plot) and Figure 14BAs shown in the volcano plot. For each treatment, the overall effect on biomass production was limited and tended to increase in approximately 50% of the donors. Therefore, no single treatment had a statistically significant effect on biomass production.

[0517] Impact on α diversity The impact on alpha diversity Figures 15A-15B The results show that the observation and Chao1 index represent the number of bacterial species in the sample (species richness), while the Shannon and Simpson indices are measures of species evenness, or the distribution of various taxa in the sample, with the Simpson index giving greater weight to more abundant species. No significant effect was observed on the species richness measurement (observation and Chao1 index), meaning that the number of bacterial taxa did not change with treatment. However, all treatments significantly reduced species evenness, as indicated by the Shannon index. This means that each treatment benefited the growth of the selected number of bacteria without sacrificing sample diversity. The Simpson index confirmed these findings, but not for lactose, which may mean that the effect on more abundant species was not strong (in fact, the Simpson index gives greater weight to more abundant bacterial species). The reduction in bacterial evenness is inherent in the definition of prebiotics, which are substrates that selectively stimulate the growth of specific bacteria in a community. The selective enrichment of beneficial bacteria creates a more competitive environment for the proliferation of pathogenic microorganisms. It is important to note that although all treatments reduced species richness, the effects remained within the range generally considered healthy.

[0518] Impact on β diversity β-diversity analysis provides a holistic view of how treatments influence the composition of the infant gut microbiota and how these influences relate to other treatments. Hierarchical clustering was used (…). Figure 16A ) and DAPC scatter plot ( Figure 16B (This can be used to visualize the impact on β diversity.)

[0519] Both figures show that each treatment affected the composition of the gut microbiota, as indicated by consistent isolation between the treated and untreated controls (blank). Figures 16A-16B For various treatments, the bacterial taxa responsible for isolation are similar (almost entirely explained by LD1). Figure 16B However, the degree of influence varied among the treatments. Clustering with corn syrup solids, rice syrup solids, and rice maltodextrin conditions showed that these treatments had highly comparable effects on community composition, and their respective communities were most distinct from the control. The lactose condition isolated the group from this cluster, and its isolation from the control was less pronounced, suggesting that lactose had a less significant effect on the gut microbiota of the ten infant donors.

[0520] The extent of treatment-induced microbial transformation depends on the donor ( Figure 16B In general, the aforementioned clustering was observed for most donors, but the magnitude of the effect depended on the donor. For example, the effects of treatment on donors F, I, and C were less significant compared to donors E, D, J, and A, as indicated by the distance between the treated condition and the untreated control (blank) for a given donor.

[0521] Differential abundance analysis LefSe and treeclimbR are statistical analysis tools used to detect which gut bacteria were affected by treatment. In this analysis, a negative control was used as a reference. The two analytical tools were used in parallel because they apply different statistical methods; therefore, their combined use provides more detailed insights into treatment-induced community transformation than either method alone. The detected bacterial enrichment explained inter-individual variation by observing consistency across donors (in this analysis, each donor was treated as a repeated measure). An overview of the affected taxa is provided in Table 6; the relative abundance of the affected taxa is shown in... Figure 17-20 The diagrams shown in the image are: lEfSe and treeclimbR. Figures 39-44 The following is shown in Table 6. Three codes are applied depending on (1) consistency across donors and (2) effect size. The most significant are bacterial enrichments indicated by “+++”, as they exceed the thresholds for statistical and biological significance, meaning that the effect (1) is consistent across donors and (2) has a meaningful effect size, thus potentially affecting metabolite production. Bacterial enrichments indicated by “++” exceed the threshold for biological significance, meaning that the effect size may be reflected at the metabolic level, but the effect is inconsistent across donors due to inter-individual variability (not reaching statistical significance). Finally, bacterial enrichments indicated by “+” indicate that enrichment was observed in most donors (reaching statistical significance), but the degree of enrichment is mild and not necessarily reflected at the metabolic level.

[0522] Table 6 shows the treatment-induced enrichment, as identified by linear discriminant analysis effect size (LefSe) and / or treeclimbR. “+”, “++”, or “+++” indicate the type of significance, as shown in the legend below the table. New species are identified by unique alphanumeric names (spXXXXXXXXX), and their identities can be traced in the GTDB database (https: / / gtdb.ecogenomic.org / ).

[0523] Table 6. Overview of treatment-induced bacterial enrichment legend "+++": Statistical and biological enrichment (p < 0.05, and FC > 4 or LDA > 2) "++": Statistical enrichment (p < 0.05, and FC < 4 or LDA < 2) "+": Biological enrichment (p > 0.05 and FC > 4) As demonstrated by DAPC analysis ( Figure 16B The four products showed many similarities in terms of enrichment of species (Table 6). Each product stimulated Bifidobacterium spp. ( Figure 17-19 ) and Collins spp. ( Figures 19-20 Acetate- and lactate-producing species. For most of these species, corn and rice products had a stronger effect than lactose. In particular, for *Bifidobacterium breve*, *Collinus aerogenes* H, *Collinus* sp022713905, and *Collinus* sp022728415, the dominant members of the aforementioned genera, rice maltodextrin, rice syrup solids, and corn syrup solids had a significantly stronger stimulating effect than lactose. Among the various enriched species, highly enriched *Bifidobacterium breve* was most affected by rice and corn products, and its enrichment was stronger compared to lactose treatment. Figure 17 Bifidobacterium breve is a genus of bacteria that produces acetate and lactate, and importantly, it is widely used as a probiotic therapeutic agent in pediatrics due to its anti-infective and antimicrobial activity against pathogens and its immunostimulatory properties. As observed in this study, the infant microbiota dominated by Bifidobacterium spp. is often associated with a large number of Collins spp. species, suggesting a reciprocal relationship between the two organisms. Importantly, infants acquiring high levels of both Bifidobacterium and Collins spp. traits were associated with lower rates of obesity at a later age (18 months), which could potentially reduce the risk of developing obesity.

[0524] In addition, five species were affected by treatments with small effect sizes (FC < 4), but these effects were statistically significant, including *Stenobacterium* sp003931565, *Staphylococcus spp.*, *Marseilles spp.* sp900550055, *Dudenella* sp900552915, and *Sartella* sp905215795. Figure 21 Due to their small effect size, these bacterial enrichments are unlikely to be reflected at the metabolic level. According to LefSe or treeclimbR, these low-abundance species were significantly enriched only by a specific treatment (Table 6), but when observing abundance across different conditions, it is clear that these bacterial enrichments are actually associated with most treatments and in a similar manner. Rice maltodextrin tends to enrich Enterococcus faecalis (…). Figure 21However, the effect was primarily observed in one specific donor (donor D) among the ten donors (see [link to relevant documentation]). Figure 21 (Outliers in the data). This enrichment was considered biologically significant because donor D had a higher initial percentage of Enterococcus faecalis in its microbiota (4%) compared to other infant donors. Specifically observing donor D, all treatments enriched Enterococcus faecalis, although the enrichment by the corn and rice treatments was stronger than that by the lactose treatment. Enterococcus faecalis is a first-colonizing lactate-producing bacterium (LAB) that, although it can be pathogenic, is also used as a probiotic due to its many health-beneficial effects. Enterococcus faecalis is known to be effective against pathogens such as Staphylococcus (…). Staphylococcus ) and Clostridium difficile ( Clostridium difficile It has antimicrobial activity and downregulates the inflammatory response by reducing the secretion of pro-inflammatory cytokines.

[0525] Metabolite-taxonomic group correlation analysis Correlation analysis can reveal the association between bacterial enrichment and metabolite production. Figures 23A-23B The heatmaps show that the abundance of *Bifidobacterium* and *Collinus* species is positively correlated with acetate and propionate production, and negatively correlated with the production of the proteolytic marker BCFA. The correlation is significant for all three bacterial species and acetate production, including *Bifidobacterium pseudochain*, *Bifidobacterium* species 002742445, and *Collinus* species 022713905. Furthermore, many *Bifidobacterium* and *Collinus* species are significantly associated with propionate production, including *Bifidobacterium breve*, *Bifidobacterium chain*, *Bifidobacterium infantis*, *Bifidobacterium kashiwanohense*, *Bifidobacterium kashiwanohense* A, *Bifidobacterium longum*, *Bifidobacterium pseudochain*, *Bifidobacterium* sp022739095, and two *Collinus* species, *Collinus aerogenes* H and *Collinus* sp022713905. Each of these species was significantly enriched in the tested products, meaning their enrichment was responsible for the product's acetate and propionate production effects. Note that *Bifidobacterium* and *Collinus* are acetate and lactate-producing bacteria, but do not produce propionate. However, acetate and lactate, as intermediate metabolites, are produced by other bacteria (such as *Veillonella*). Veillonella The symbiotic relationship between *Zephyton spp.* and *Zephyton spp.* plays a role in propionate production. In fact, the abundance of *Zephyton spp.* is positively correlated with propionate production, reaching a significant level. Figure 22 and Figures 23A-23B*Veillonella* is a genus of amphitrophic bacteria that converts lactate to propionate. The conversion of acetate to lactate is likely an intermediate step in this process. Therefore, enrichment in *Bifidobacterium* and *Collinus* provides a substrate for *Veillonella* species, in this case, lactate, to produce propionate. *Veillonella* is likely not the only propionate producer. Enrichment in *Bifidobacterium*, *Collinus*, and *Enterococcus faecalis* could positively influence a wider range of propionate-producing bacteria, although this could be donor-dependent and therefore undetectable by correlation analysis.

[0526] in conclusion The aim of this study was to evaluate the effects of four carbohydrate products on the gut microbiota of ten infants aged 3–12 months. Colon simulations were performed using the ProDigest-validated Colon-on-a-Plate® simulation platform.

[0527] The levels of various metabolic markers produced in the negative control were as expected. Indeed, to maintain the activity and structure of the gut microbiota, the carbohydrate-depleted background nutrient medium in the reactor contained fermentable nutrients that, when fermented by gut bacteria, produced baseline levels of metabolic markers. These substrates enabled the gut microbiota to grow and remain active. Furthermore, pH profiles under all conditions indicated that the fermentation process in the colonic simulation was conducted under conditions optimally suited to support the growth of multiple gut microbiota members, thus enabling mutualistic interactions (if present). These two criteria provide a solid baseline for evaluating the prebiotic properties of the studied product.

[0528] The infant microbiome matures with age, fully established by age two. The infant microbiome is typically rich in acetate and lactate-producing bacterial species (such as Bifidobacteria) and lacks microorganisms involved in butyrate production. Therefore, the infant microbiome is predominantly acetate and lactate-producing, and the ability to produce butyrate varies more significantly among individuals. Indeed, in this study, all infants were able to produce acetate, while only a few were able to produce butyrate. Thus, the treatment effect was primarily acetate-producing. In fact, after treatment, acetate production increased more than double across various donor products (+170% for rice maltodextrin, +130% for rice syrup solids, +131% for corn syrup solids, and +97% for lactose), with rice and corn products producing more acetate than lactose. Similarly, various treatments strongly stimulated propionate production, with propionate-producing effects of +89% for rice maltodextrin, +81% for rice syrup solids, +80% for corn syrup solids, and +74% for lactose. Interestingly, the effect sizes of all products were similar, but rice maltodextrin, rice syrup solids, and corn syrup solids showed significantly better consistency and predictability of effects across donors compared to lactose. The effects of treatments on butyrate production strongly depended on inter-individual variability. Since this is inherent to the way the infant microbiome matures, the lack of butyrate-producing treatment effects across donors was attributed to the population studied, rather than to the products themselves. Finally, good consistency across donors was observed in inhibiting the production of the proteolytic markers BCFA and ammonium for each treatment. Again, rice and corn products outperformed lactose in this regard. In summary, this study demonstrates that all products promoted the production of acetate, propionate, and gas, and inhibited the production of proteolytic markers. For each of these fermentation parameters, rice maltodextrin, rice syrup solids, and corn syrup solids outperformed lactose. Their effects on SCFA production were primarily acetic acid production. Overall, aside from a slightly stronger acetogenic effect in rice maltodextrin and better consistency across donors in propionate production from corn syrup solids, no major differences were observed between rice and corn products. More pronounced small intestinal absorption of lactose is expected compared to other products, ultimately leading to lower product concentrations reaching the colon and thus fewer fermentation parameters.

[0529] Community composition analysis revealed that each product was rich in *Bifidobacterium* and *Collinus* species. Rice and corn products had a considerable influence on these taxa, although their stimulating effect was stronger than that of lactose treatment, thus confirming the metabolic data. Treatment-induced enrichment of *Bifidobacterium* and *Collinus* was associated with the product's effect on acetate production and indirectly with the propionate production effect (since these bacteria cannot produce propionate). By producing acetate and lactate, *Bifidobacterium* and *Collinus* provide substrates for symbiotic bacteria such as *Veillonella*, which are capable of producing propionate. Although enrichment of *Veillonella nazawa* showed a significant correlation with propionate production, it may not be the only organism responsible for the product's propionate production effect. The *Bifidobacterium* effect was particularly strong in the tested products, increasing the relative abundance of *Bifidobacterium* by an average of 13% under untreated (blank) conditions to ±38% for rice and corn products and 30% for lactose. Among the enriched *Bifidobacterium*, *Bifidobacterium breve* was the most stimulated by the product. This is beneficial because *Bifidobacterium breve* is widely used as a probiotic therapeutic agent in pediatrics due to its antimicrobial activity against infection and pathogens, as well as its positive effects on immune regulation. Stimulating the body's own *Bifidobacterium breve* has a higher chance of success than supplementing with probiotics because the former has adapted to the competitive environment of the confined gut, making these prebiotic treatments highly effective. Furthermore, infants who acquire high *Bifidobacterium* and *Collincense* characteristics are associated with lower rates of obesity at a later age (18 months), thus potentially reducing the risk of developing obesity.

[0530] Summarize The infant microbiome matures with age, fully established by age two. Infant microbiomes are typically rich in acetate and lactate-producing bacteria and lack microbes involved in butyrate production. In fact, in this study, all infants were able to produce acetate, while only a few were able to produce butyrate. Therefore, the treatment effect was primarily acetate-producing, followed by propionic acid-producing. After treatment, acetate production increased more than double across various donor products (+170% for rice maltodextrin, +130% for rice syrup solids, +131% for corn syrup solids, and +97% for lactose), with rice and corn products producing more acetate than lactose. Similarly, all treatments strongly stimulated propionic acid production, with propionic acid production effects of +89% for rice maltodextrin, +81% for rice syrup solids, +80% for corn syrup solids, and +74% for lactose. Interestingly, the effect sizes of all products were similar, but rice maltodextrin, rice syrup solids, and corn syrup solids showed significantly better consistency and predictability of effects across donors compared to lactose. The lack of (consistent) butyrate-producing treatment effects across donors was attributed to the population studied, rather than inherent to these products. Finally, good consistency across donors was observed in inhibiting the production of proteolytic markers BCFA and ammonium for each treatment. Again, rice and corn products outperformed lactose in this case. In summary, all products promoted the production of acetate, propionate, and gas, and inhibited the production of proteolytic markers. For each of these fermentation parameters, rice maltodextrin, rice syrup solids, and corn syrup solids outperformed lactose. Overall, no major differences were observed between rice and corn products, except for a slightly stronger acetate-producing effect in rice maltodextrin and better consistency across donors in propionate production in corn syrup solids.

[0531] Community composition analysis revealed that each product was rich in *Bifidobacterium* and *Collincense* species. Treatment-induced enrichment of *Bifidobacterium* and *Collincense* explained the acetic acid production effect of the products and indirectly explained their propionic acid production effect (by providing substrate for *A. ao* species). Rice and corn products had a considerable effect on these taxa, although their stimulatory effect was stronger than that of lactose treatment, thus confirming the metabolic data. The effect of *Bifidobacterium* was particularly strong, increasing the relative abundance of *Bifidobacterium* by an average of 13% under untreated (blank) conditions to ±38% for rice and corn products and 30% for lactose. This was primarily attributed to *Bifidobacterium breve*. Enrichment of *Bifidobacterium* (*Bifidobacterium breve*) and *Collincense* is considered beneficial to health because of their antipathogenic activity, positive effects on immune responses, and because infants developing a phenotype rich in *Bifidobacterium* and *Collincense* species are associated with lower obesity rates, thus potentially reducing the risk of developing obesity. Furthermore, stimulating the body's own Bifidobacteria brevis has a higher chance of success than supplementing with probiotics, because the former has already adapted to the competitive environment limited by the gut, making these prebiotic treatments highly effective.

[0532] It is expected that lactose will be absorbed more significantly in the small intestine compared to other products, which will ultimately result in a lower product concentration reaching the colon, thus generating fewer fermentation parameters and a less strong stimulating effect on Bifidobacteria and Collins.

[0533] Example 10: Evaluating the impact of proteins on the infant microbiome The aim of this study was to compare the effects of five different infant formulas on the gut microbiota activity of ten children aged 3 months to 1 year using ProDigest's Colon-on-a-plate® technology platform. A large cohort (ten donors) was considered to include inter-individual variation. Selected donors had no history of antibiotic use or chronic diseases in the six months prior to donating stool samples.

[0534] Each product was evaluated against an untreated (negative) control. To evaluate and compare the health-promoting effects of the products, their impact on microbial metabolic activity was assessed. Microbial metabolic activity was determined by targeting biomarkers of glycolysis (SCFA and lactate) and proteolysis (BCFA and ammonium). Furthermore, the effects of the treatments on community composition were investigated using shallow shotgun sequencing at bacterial species resolution.

[0535] Materials and methods In vitro modeling of the gastrointestinal tract As described in Example 9, ProDigest's Colon-on-a-Plate® (CoaP) technology is used.

[0536] Product Information This study tested five products. Table 7 provides an overview.

[0537] Table 7. Overview of the test products and product codes tested in this study Preservation of fecal inoculum Preservation of fecal inoculum as described in Example 9.

[0538] Predigestion Each product contains a portion of compounds that are absorbed in the body at the small intestine level, regardless of whether they are subsequently converted into smaller molecules (digestion). Therefore, predigestion was considered relevant to this study. Pea formulations and hydrolyzed pea formulations were liquid formulations, and their concentrations were normalized by taking into account their respective dry masses. This was done to allow for optimal comparisons across all products. At the end of the predigestion step, the final concentration of each product in the digest was 40 g / L (theoretical concentration, not considering losses during dialysis).

[0539] To simulate the upper digestive tract pathway, each product was exposed to conditions simulating the oral, gastric, and small intestinal pathways. Small intestinal absorption was simulated using 0.5 kDa membrane dialysis. In addition to the products, blank pre-digested culture media were generated in parallel to serve as a reference condition (untreated control) for addition to the colonic simulation. This was obtained by running the pre-digestion step without the test products. Following pre-digestion, the intestinal solution was sprayed with nitrogen until anaerobic before storage at -20°C.

[0540] To ensure the quality of its digestion protocol, ProDigest updated its digestion method based on a consensus protocol developed within a large European framework (COST ActionInfoGest). The latter describes a static digestion method designed to enhance the comparison of digestion experiments across research teams (Mackie and Rigby, 2015). ProDigest further improved this digestion method by incorporating more accurate pH profiles and by mimicking small intestinal absorption through dialysis.

[0541] Short-term colon simulation Short-term screening assays were performed as described in Example 9. For this study, five test products and one untreated control were investigated for each donor. A total of 60 experimental conditions were set up in the experimental setup.

[0542] End point of study The endpoint of the study is described in Example 9.

[0543] Changes in microbial community composition Shallow shotgun sequencing Shallow shotgun sequencing was performed as described in Example 9.

[0544] Quantitative analysis of total bacterial cells using flow cytometry As described in Example 9, quantification was performed using flow cytometry.

[0545] Statistical data: See Example 9 Redundancy Analysis (RDA) Redundancy analysis (RDA) is performed to supplement differential abundance analysis. RDA associates bacterial transformation with treatment; it is a multivariate statistical tool that explores the relationship between microbial community composition and the experimental variable (treatment), but does not provide information on statistical significance. Prior to the analysis, the data are transformed for paired analysis. This is done by calculating the differences in the relative abundance of taxa between treatments and the control for each taxa, each donor, and each treatment. These values ​​are used as inputs for statistical tests. The advantage of this analysis is that it considers the paired nature of the data, which is not taken into account by LefSe and treeclimbR analyses.

[0546] result Microbial activity pH Monitoring pH during colon incubation provides a good indicator of the production of SCFA, lactate, and ammonium (NH4+). Generally, a pH decrease is initially observed due to the formation of SCFA / lactate. This pH decrease is typically followed by a pH increase due to proteolytic fermentation (which leads to the production of NH4+, etc.) and due to the conversion of strong acids to weaker acids via symbiotic reactions (e.g., the conversion of acetate / lactate to propionate / butyrate).

[0547] The result is Figure 24 The results show that each treatment had a slight effect on pH, not reaching a significant difference compared to the negative control, and overall indicating low yields of acidic metabolites. The initial pH in the reactor was approximately 6.5. The lowest pH measured across the 48-hour conditions was 6.12. Given that colonic pH in vivo typically varies between 5.6 and 6.9, the fact that the pH conditions remained optimal throughout the 48-hour incubation period provides a solid starting point for evaluating the prebiotic efficacy of the various products tested in this study.

[0548] Gas production Like pH, gas production is also a measure of overall microbial activity. Gases are produced during saccharification and proteolytic fermentation. Therefore, it can be considered a marker of overall microbial activity (saccharification and proteolysis). However, when excessive, gas production can induce discomfort (bloating) in the host. Therefore, it is preferable to keep it low.

[0549] The results of gas production are in Figure 25A (Box plot) and Figure 25B As shown in the volcano plot, each product stimulated gas production, and each product achieved statistical significance across donors. Overall, the effects of these treatments on gas production were comparable. In this case, the largest increases were attributed to both the rice-based and pea-based formulas (both +8.4 kPa; +54%). The dairy-based and hydrolyzed pe...

Claims

1. A liquid nutrient composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise one or more inulin; (e) Xanthan gum; and (f) Locust bean gum, The xanthan gum and locust bean gum together constitute less than 0.18% by weight of the liquid nutrient composition.

2. The liquid nutrient composition of claim 1, wherein the xanthan gum and locust bean gum together constitute less than 0.13% by weight of the liquid nutrient composition.

3. The liquid nutrient composition of claim 1 or 2, wherein the xanthan gum constitutes less than 0.07% by weight of the liquid nutrient composition.

4. The liquid nutrient composition of claim 1, wherein the locust bean gum constitutes less than 0.16% of the liquid nutrient composition by weight.

5. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition does not contain any gums other than the xanthan gum and the locust bean gum.

6. The liquid nutritional composition of claim 1, wherein the one or more non-animal proteins include pea protein, soybean protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, foie gras protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein.

7. The liquid nutrient composition of claim 6, wherein the one or more non-animal proteins include pea protein, and wherein the pea protein constitutes 0.2% to 4.2% by weight of the liquid nutrient composition.

8. The liquid nutritional composition of claim 6 or 7, wherein the pea protein comprises whole pea protein.

9. The liquid nutritional composition of claim 8, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein.

10. The liquid nutritional composition of claim 8, wherein the whole pea protein comprises approximately 100% of the total pea protein.

11. The liquid nutritional composition of claim 6 or 7, wherein the pea protein comprises hydrolyzed pea protein.

12. The liquid nutritional composition of claim 11, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

13. The liquid nutritional composition of claim 11, wherein the hydrolyzed pea protein comprises approximately 100% of the total pea protein.

14. The liquid nutritional composition of claim 1, wherein the one or more oils comprise one or more of high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil.

15. The liquid nutrient composition of claim 14, wherein the high-oleic sunflower oil, coconut oil and low-erucic rapeseed oil each constitute 0.1% to 2.5% by weight of the liquid nutrient composition.

16. The liquid nutrient composition of claim 1, wherein the one or more oils together constitute 2% to 5% by weight of the liquid nutrient composition.

17. The liquid nutritional composition of claim 1, wherein the one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin.

18. The liquid nutrition composition of claim 1, wherein the one or more carbohydrate sources constitute 5% to 9% by weight of the liquid nutrition composition.

19. The liquid nutrient composition of claim 1, wherein one or more inulin comprises chicory root inulin.

20. The liquid nutrient composition of claim 1, wherein one or more inulin components together constitute less than 0.3% by weight of the liquid nutrient composition.

21. The liquid nutritional composition of claim 1, wherein the one or more prebiotics further comprises starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

22. The liquid nutrient composition of claim 1, further comprising choline bitartrate at a concentration of less than 0.085% by weight of the liquid nutrient composition.

23. The liquid nutrient composition of claim 1, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.01% to 0.12% by weight of the liquid nutrient composition.

24. The liquid nutrient composition of claim 1, further comprising one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan, each at a concentration of less than 0.035% by weight of the liquid nutrient composition.

25. The liquid nutrient composition of claim 24, wherein one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan are each present in a concentration of about 0.05% to about 2.0% of the total protein in the liquid nutrient composition.

26. The liquid nutrient composition of claim 24, wherein the total concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutrient composition.

27. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition is a stable oil-in-water emulsion.

28. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition does not undergo particle settling, emulsification, whey formation, or gelation when stored at 20°C for at least 4, 8, 10, 15, 20, 50, or 100 weeks.

29. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition does not undergo separation or sedimentation when centrifuged at 2500 rpm for 20 minutes.

30. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition has a viscosity of 10 to 140 cP.

31. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition has a pH of 6.5 to 7.

6.

32. The liquid nutrition composition of claim 1, wherein the liquid nutrition composition provides sufficient nutrients as the sole source of nutrition for the child.

33. The liquid nutrition composition of claim 32, wherein the child is less than 1, 6, or 12 months old.

34. The liquid nutrition composition of claim 1, wherein the liquid nutrition composition is formulated for bottle feeding.

35. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition has a protein efficiency ratio of at least 0.

70.

36. The liquid nutrition composition of claim 1, wherein the liquid nutrition composition does not contain any animal-derived products.

37. The liquid nutrition composition of claim 1, wherein the liquid nutrition composition does not include any soy-derived products.

38. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition promotes the production of short-chain fatty acids in the gut.

39. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition enhances intestinal barrier function.

40. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition promotes the production of acetate, propionate, or a combination thereof.

41. The liquid nutrient composition of claim 1, wherein the levels of acetate, propionate, or combinations thereof are higher in the subject after application of the liquid nutrient composition compared to before application.

42. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition promotes the reduction of one or more protein hydrolysis fermentation markers.

43. The liquid nutrient composition of claim 1, wherein the levels of one or more protein hydrolysis fermentation markers are lower in the subjects who have been given the liquid nutrient composition compared to before application.

44. The liquid nutrient composition of claim 42 or 43, wherein one or more protein hydrolysis fermentation markers comprise branched short-chain fatty acids, ammonium, or a combination thereof.

45. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition promotes the enrichment of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof.

46. ​​The liquid nutrient composition of claim 1, wherein, compared with before application, the levels of Bifidobacterium, Collins, Enterococcus, Macrococcus, or any combination thereof increased in the subject to which the liquid nutrient composition was applied.

47. The liquid nutrient composition of claim 45 or 46, wherein the Bifidobacterium genus includes Bifidobacterium breve, Bifidobacterium chain, Bifidobacterium kashiwanohense, Bifidobacterium kashiwanohense_A, Bifidobacterium longum, Bifidobacterium pseudochain, Bifidobacterium genus sp002742445 or Bifidobacterium genus sp022739095.

48. The liquid nutrient composition of claim 45 or 46, wherein the Collins genus includes Collins aerogenes_H, Collins genus sp002232035, Collins genus sp022713905, Collins genus sp022728415, Collins genus sp900544095, Collins genus sp900546455, Collins genus sp900548495, or Collins genus sp905214525.

49. The liquid nutrient composition of claim 45 or 46, wherein the Enterococcus genus includes Enterococcus faecalis.

50. The liquid nutrient composition of claim 45 or 46, wherein the genus *Macrococcus* includes *Macrococcus masei*.

51. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition comprises: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; (p) Vitamin and mineral premixes; and (q) water.

52. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition comprises: (a) Whole pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; (p) Vitamin and mineral premixes; and (q) water.

53. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition comprises: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; (p) Vitamin and mineral premixes; and (q) water.

54. The liquid nutrient composition of claim 1, wherein the liquid nutrient composition comprises: (a) Whole pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; (p) Vitamin and mineral premixes; and (q) water.

55. A liquid nutrient composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise inulin; (e) Xanthan gum; and (f) Locust bean gum, The ratio of xanthan gum to locust bean gum is between 1:1.5 and 1:7.

5.

56. A powdered nutritional composition comprising: (a) One or more non-animal proteins; (b) One or more oils; (c) One or more carbohydrate sources; (d) One or more prebiotics, wherein the one or more prebiotics comprise inulin; optionally (e) Xanthan gum; and (f) Locust bean gum The xanthan gum and locust bean gum together constitute less than 0.95% by weight of the powdered nutritional composition.

57. The powdered nutritional composition of claim 56, wherein the xanthan gum constitutes less than 0.65% of the powdered nutritional composition by weight.

58. The powdered nutritional composition of claim 56, wherein the locust bean gum constitutes less than 0.65% of the powdered nutritional composition by weight.

59. The powdered nutritional composition of claim 56, wherein the powdered nutritional composition does not contain any gums other than the xanthan gum and the locust bean gum.

60. The powdered nutritional composition of claim 56, wherein the one or more non-animal proteins include pea protein, soybean protein, rice protein, brown rice protein, chickpea protein, quinoa protein, lentil protein, amaranth protein, oat protein, legume protein, carob protein, tamarind protein, lupin protein, foie gras protein, alfalfa protein, clover protein, wheat protein, corn protein, sorghum protein, millet protein, barley protein, rye protein, faroma protein, camu cumin protein, or thrush protein.

61. The powdered nutritional composition of claim 60, wherein the one or more non-animal proteins include pea protein, and wherein the pea protein constitutes 14% to 20% of the powdered nutritional composition by weight.

62. The powdered nutritional composition of claim 60 or 61, wherein the pea protein comprises whole pea protein.

63. The powdered nutritional composition of claim 62, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is whole pea protein.

64. The powdered nutritional composition of claim 62, wherein the whole pea protein comprises approximately 100% of the total pea protein.

65. The powdered nutritional composition of claim 60 or 61, wherein the pea protein comprises hydrolyzed pea protein.

66. The powdered nutritional composition of claim 65, wherein at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or at least 99% of the pea protein is hydrolyzed pea protein.

67. The powdered nutritional composition of claim 65, wherein the hydrolyzed pea protein comprises approximately 100% of the total pea protein.

68. The powdered nutritional composition of claim 56, wherein the one or more oils comprise one or more of high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil.

69. The powdered nutritional composition of claim 68, wherein the high-oleic sunflower oil, coconut oil, and low-erucic rapeseed oil each constitute 6 to 11% of the powdered nutritional composition by weight.

70. The powdered nutritional composition of claim 56, wherein the one or more oils together constitute 18 to 29% of the powdered nutritional composition by weight.

71. The powdered nutritional composition of claim 56, wherein the one or more carbohydrate sources include starch, brown rice syrup solids, or rice maltodextrin.

72. The powdered nutritional composition of claim 56, wherein the one or more carbohydrate sources constitute 46 to 56% of the powdered nutritional composition by weight.

73. The powdered nutritional composition of claim 56, wherein one or more inulin comprises chicory root inulin.

74. The powdered nutritional composition of claim 56, wherein one or more inulin components together constitute less than 0.5% by weight of the powdered nutritional composition.

75. The powdered nutritional composition of claim 56, wherein the one or more prebiotics further comprise starch, fructooligosaccharides, galactooligosaccharides, oligosaccharides, glucose-derived oligosaccharides, fructooligosaccharides, pectin oligosaccharides, or combinations thereof.

76. The powdered nutritional composition of claim 56, further comprising choline bitartrate at a concentration of less than 0.5% by weight of the powdered nutritional composition.

77. The powdered nutritional composition of claim 56, further comprising arachidonic acid and docosahexaenoic acid, each at a concentration of 0.08 to 0.6% by weight of the powdered nutritional composition.

78. The powdered nutritional composition of claim 56, further comprising one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan, each at a concentration of less than 0.25% by weight of the powdered nutritional composition.

79. The powdered nutritional composition of claim 78, wherein one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan are each present in a concentration of about 0.05% to about 2.0% of the total protein in the liquid nutritional composition.

80. The powdered nutritional composition of claim 78, wherein the total concentration of one or more of L-methionine, L-cysteine, L-threonine or L-tryptophan is from about 0.1% to about 5.0% of the total protein in the liquid nutritional composition.

81. The powdered nutritional composition of claim 56, wherein the powdered nutritional composition comprises: (a) Hydrolyzed pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

82. The powdered nutritional composition of claim 56, wherein the powdered nutritional composition comprises: (a) Whole pea protein; (b) Rice maltodextrin; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

83. The powdered nutritional composition of claim 56, wherein the powdered nutritional composition comprises: (a) Hydrolyzed pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

84. The powdered nutritional composition of claim 56, wherein the powdered nutritional composition comprises: (a) Whole pea protein; (b) Brown rice syrup solids; (c) High-oleic sunflower seed oil; (d) Coconut oil; (e) rapeseed oil; (f) Locust bean gum; (g) Xanthan gum; (h) Chicory root inulin; (i) Arachidonic acid; (j) Bitartrate choline; (k)docosahexaenoic acid; (l)L-methionine; (m) L-cysteine; (n)L-threonine; (o)L-tryptophan; and (p) Vitamin and mineral premix.

85. A method of supplying nutrition to a human child, the method comprising administering to the child the nutritional composition as described in claim 1 or 56.

86. The method of claim 85, wherein the application reduces the markers of intestinal barrier permeability in the child relative to intestinal permeability prior to application.

87. The method of claim 85, wherein the application increases the production of short-chain fatty acids in the child's gut relative to the production of short-chain fatty acids prior to application.

88. The method of claim 85, wherein the application provides sufficient nutrients as the sole source of nutrition for the child.

89. The method of claim 85, wherein the application causes the child's gut microbiome to be more closely similar to that of a breastfed infant than before the application.

90. The method of claim 85, wherein the application increases the populations of lactobacilli and bifidobacteria relative to the period prior to the application.

91. The method of claim 85, wherein the application causes the child's metabolism to become more similar to that of a breastfed infant than before the application.

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