Formulations and compositions comprising saccharides and amino acids and uses thereof

Abstract

The present invention relates to means and methods for reducing the viscosity of (liquid) compositions. The method comprises mixing a viscosity reducing amount of an amino acid into a composition comprising a saccharide, thereby reducing the viscosity of the composition. Also disclosed is the use of amino acids for reducing the viscosity of a (liquid) composition comprising saccharides. Also disclosed are compositions, animal feed, human food, and kits comprising a saccharide and a reduced viscosity amount of an amino acid. Methods and uses of feeding animals with the compositions, animal feed or kits are also disclosed. Similarly, methods and uses for providing compositions, human food, or kits to a human are also disclosed.

Description

Technical Field

[0001] The present invention relates to the fields of animal feed, human food, animal feed additives or food and beverage additives. The present invention relates to means and methods for reducing the viscosity of (liquid) compositions. More specifically, the present invention relates to compositions comprising saccharides and a viscosity-reducing amount of an amino acid, methods for reducing the viscosity of said compositions, the use of amino acids for the same purpose, animal feeds or human foods comprising said compositions, kits comprising said compositions, methods for providing an animal including a human, said methods comprising: providing said composition, an animal feed or a kit including human food, and their uses. Background Art

[0002] Saccharide preparations can generally include monosaccharides, oligosaccharides, polysaccharides, functionalized oligosaccharides or combinations thereof, and are used as additives in nutritional compositions (such as animal feeds). It should be noted that saccharide preparations are described, for example, in WO2020 / 097458, which is incorporated herein by reference. The purpose of providing oligosaccharides in animal feed is, for example, their prebiotic properties, which have beneficial effects on animal performance, such as improving body weight and production performance by promoting beneficial bacterial colonies in the gastrointestinal tract. They are also of interest in the field of human nutrition (especially in beverage compositions).

[0003] However, saccharide preparations generally have a high viscosity in liquid form. As disclosed in WO2020 / 097458, without drying, powdering and granulation procedures, saccharide preparations may be difficult to mix and administer. In addition, a suitable dosage form of saccharide preparations can reduce energy use in feed mills. In terms of human food, a suitable dosage form of saccharide preparations can improve manufacturing efficiency because they can be directly combined with syringes or extruders during the production process.

[0004] Therefore, there is still a need to provide methods for reducing the viscosity of (liquid) compositions comprising saccharides. Therefore, the technical problem of the present application is to meet this need. This technical problem is solved by providing the embodiments reflected in the claims, described in the specification and illustrated in the following examples and drawings. Summary of the Invention

[0005] Therefore, the present invention relates to a method for reducing the viscosity of a (liquid) composition comprising saccharides, said method comprising mixing a viscosity-reducing amount of an amino acid into the composition comprising said saccharides, thereby reducing the viscosity of the composition comprising said saccharides and said viscosity-reducing amount of said amino acid when in a liquid state.

[0006] The present invention also relates to the use of amino acids for reducing the viscosity of a (liquid) composition comprising saccharides.

[0007] More specifically, the present invention relates to a composition comprising a saccharide and an amino acid, the amount of the amino acid present in the composition being such that when the composition is in a liquid state, it reduces the viscosity of the composition.

[0008] Furthermore, the present invention relates to an animal feed or human food comprising the composition of the present invention.

[0009] Moreover, the present invention relates to a kit comprising a saccharide and an amino acid, the amount of the amino acid present in the composition being such that when the composition is in a liquid state, it reduces the viscosity of the composition.

[0010] The present invention also relates to a method of raising animals, which comprises providing the composition, animal feed or kit of the present invention to the animals. The present invention also relates to a method of providing the composition, food or kit of the present invention to humans.

[0011] Last but not least, the present invention relates to the use of the composition, animal feed or kit of the present invention for raising animals. Similarly, the present invention also relates to the use of the composition, food or kit of the present invention for humans.

[0012] Brief Description of the Drawings

[0013] Figure 1 Presents photographs of the oligosaccharides and HMTBA tested and a description of their state before mixing.

[0014] Figure 2 Presents photographs of the oligosaccharides tested and a description of their state after mixing with HMTBA or water.

[0015] Figure 3 Presents the results of viscosity measurements of a test system comprising oligosaccharides, 2-hydroxy-4-(methylthio)butyric acid (HMTBA) and their blends.

[0016] Figure 4 Presents the reduction in viscosity of other oligosaccharides compared to their respective blends. Figure 4 is Figure 3 the enlarged lower part of. Detailed Description of the Invention

[0017] The present invention will be described in detail below and will also be further illustrated by the accompanying examples and drawings.

[0018] It should be understood that the present disclosure is not limited to the specific embodiments described herein and may therefore vary. Those skilled in the art will recognize that the present disclosure has many variations and modifications, which are included within its scope.

[0019] All terms are intended to be understood as terms understood by those skilled in the art. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs.

[0020] As described herein, the present invention provides a method for reducing the viscosity of a (liquid) composition comprising a saccharide, the method comprising mixing a viscosity-reducing amount of an amino acid into the composition comprising the saccharide, thereby reducing the viscosity of the composition comprising the saccharide and the viscosity-reducing amount of the amino acid when in the liquid state.

[0021] Surprisingly, it has been found that by mixing a certain amount of an amino acid into a saccharide, the viscosity of the originally viscous saccharide is reduced. For example, when such a saccharide solution can be diluted or added to, for example, a composition, the viscosity of the saccharide solution may be a problem. In other words, a viscous saccharide solution may be difficult to process only on a large scale as commercially required. However, to their surprise, the inventors have found that mixing an amino acid into a saccharide reduces the viscosity of the originally viscous saccharide. That is, as described in the examples and shown in the figures, this rather general and thus generally applicable principle is demonstrated by making honey pourable. In fact, mixing honey (highly viscous and containing saccharides) with an amino acid as described herein reduces the viscosity of honey, even at a temperature as low as 5 °C, making the honey conveniently pourable. It is noteworthy that at a temperature of about 5 °C, honey is more or less in a solid state. This example provides evidence that even a saccharide solution that is hardly pourable becomes pourable due to the mixing of an amino acid. Therefore, there is no doubt about the applicability of reducing the viscosity of a saccharide solution by mixing the saccharide solution with a viscosity-reducing amount of an amino acid.

[0022] Likewise, as described herein, the present invention relates to the use of an amino acid for reducing the viscosity of a (liquid) composition comprising a saccharide.

[0023] Furthermore, as described herein, the present invention provides a composition comprising a saccharide and an amino acid, the amount of the amino acid present in the composition being such that it reduces the viscosity of the composition when the composition is in the liquid state.

[0024] Furthermore, as described herein, the present invention provides a kit comprising a saccharide and an amino acid, the presence of the amino acid in the kit being such that it reduces the viscosity of the saccharide when present in a composition in the liquid state.

[0025] Moreover, as described herein, the present invention provides animal feed comprising the composition as described herein. Preferably, the animal is poultry. Also as described herein, another preferred embodiment of the present invention provides human food comprising the aforementioned composition.

[0026] In addition, as described herein, the present invention provides a method for raising animals, which comprises providing to the animals a composition, animal feed or kit as described herein. Preferably, the animal is poultry.

[0027] Similarly, as described herein, the present invention provides a method for providing food to humans, which comprises providing to humans a composition, food or kit as described herein.

[0028] In addition, as described herein, the present invention provides the use of a composition, animal feed or kit for raising animals. Preferably, the animal is poultry.

[0029] In addition to the above, the present invention also provides the use of a composition, food or kit for providing food to humans.

[0030] As used herein, the term "animal feed" (e.g., poultry feed) can refer to any compound, preparation or mixture suitable or intended to be ingested by an animal (e.g., a chicken). Animal feed for monogastric animals typically contains concentrates as well as vitamins, minerals, enzymes, direct-fed microbials, amino acids, and / or other feed ingredients (e.g., in a premix), while animal feed for ruminants typically contains forage (including roughage and silage), and may further contain concentrates as well as vitamins, minerals, enzymes, direct-fed microbials, amino acids, and / or other feed ingredients (e.g., in a premix). Animal feed additives (e.g., fish feed additives) are formulated enzyme products, which may further contain, for example, vitamins, minerals, enzymes, amino acids, preservatives, and / or antibiotics; i.e., a premix. Animal feed additives / premixes are typically mixed with concentrates and / or forage (e.g., plant proteins, legumes or other plant materials) in a feed mill. Animal feed is typically fed to monogastric animals as pelleted feed.

[0031] As used herein, the terms "food", "human food", and "food and beverage" refer to any ingredient / product that can be intended for human consumption, and these three terms can be used interchangeably. Human food includes solid foods (such as powders or crystals), liquid foods (such as in the form of syrups or when re-suspended in liquid form), and foods with the desired consistency (such as chewability). Examples of foods include, but are not limited to: snack foods, health foods, confectionery, baked foods, ready-to-eat foods, frozen foods, nutritional additives, nutritional products, medical foods and beverages. Beverages can include carbonated and fizzy drinks, alcoholic and non-alcoholic beverages, ready-to-drink beverages, beverage mixes and concentrates (such as dry powder premixes). Examples of beverages include, but are not limited to: soft drinks, sports drinks, isotonic drinks, alcoholic beverages (such as beer, cider, and wine), fruit juices and fruit juice drinks, bottled water, iced tea, iced coffee, milk, and other dairy beverages, liquid supplements.

[0032] Food additives are substances added to food, which can include, for example, acidulants, acidity regulators, anticaking agents, defoaming and foaming agents, antioxidants, fillers, food colorants, fortifiers (including, for example, vitamins), minerals, color retention agents, emulsifiers, flavorings, flavor enhancers, flour treatment agents, glazing agents, humectants, tracer gases, preservatives, stabilizers, sweeteners, thickeners, and packaging. Food additives can have more than one function; for example, salt is both a preservative and a flavoring agent.

[0033] As used herein, the term "animal" can refer to any animal. Sometimes, the terms "animal" and "subject" may be used interchangeably. A subject can be an animal or a human. Examples of animals are humans, non-ruminant animals, and ruminant animals. Ruminant animals include, for example, animals such as sheep, goats, cattle (such as beef cattle, cows, calves), deer, yaks, camels, llamas, and kangaroos. Non-ruminant animals include monogastric animals, including but not limited to pigs or hogs (including but not limited to piglets, growing pigs, and sows); poultry, such as turkeys, ducks, quails, guinea fowl, geese, pigeons (including squabs), and chickens (including but not limited to broiler chickens (referred to herein as broilers), chicks, laying hens (referred to herein as layers));Horses (including but not limited to hotbloods, coldbloods, and warm bloods), crustaceans (including but not limited to shrimp and prawn), and fish (including but not limited to amberjack, arapaima, barb, bass, bluefish, bocachico, bream, bullhead, cachama, carp, catfish, catla, chanos, char, cichlid, cobia, cod, crappie, dorada, drum, eel, goby, goldfish, gourami, grouper, guapote, halibut, java, labeo, lai, loach, mackerel, milkfish, mojarra, mudfish, mullet, paco, pearlspot, pejerrey, perch, pike, pompano, roach, salmon, sampa, sauger, sea bass, seabream, shiner, sleeper, snakehead, snapper, snook, sole, spinefoot, sturgeon, sunfish, sweetfish, tench, terror, tilapia, trout, tuna, turbot, vendace, walleye, and whitefish). The animals preferred in the context of the feed of the present invention are poultry. In the context of the food of the present invention, the preferred animal is a human.;

[0034] Preferably, in the method, use, composition, animal feed, human food or kit of the present invention, the amino acid in an amount that reduces viscosity can be mixed into the composition containing the saccharide such that the amount of the amino acid present is about 10 times the amount of the saccharide, for example, about 10 times, about 9 times, about 8 times, about 7 times, about 6 times, about 5 times, about 4 times, about 3.5 times, about 3 times, about 2 times, about 1.9 times, about 1.8 times, about 1.7 times, about 1.6 times, about 1.5 times, about 1.4 times, about 1.3 times, about 1.2 times or about 1.1 times the amount of the saccharide. In addition, the amino acid can be mixed into the composition containing the saccharide such that the amounts of the amino acid and the saccharide are equal, i.e., 1 part and 1 part, 2 parts and 2 parts, etc. As used herein, "amount" refers to the weight of the amino acid / weight of the saccharide.

[0035] In the method, use, composition, animal feed, human food or kit described herein, the amino acid in an amount that reduces viscosity can preferably be, for example, mixed into the composition containing the saccharide such that the amount of the amino acid present is about 10 times the amount of the saccharide, preferably 5 times, preferably 3.5 times, or 1.8 times.

[0036] In the method, use, composition, animal feed, human food or kit described herein, the amino acid in an amount that reduces viscosity can preferably be, for example, mixed into the composition containing the saccharide such that the amino acid and the saccharide are present in equal amounts.

[0037] Thus, in the method, use, composition, animal feed, human food or kit of the present invention, for example, 10 parts of amino acid are added to 1 part of saccharide, 9 parts of amino acid are added to 1 part of saccharide, 8 parts of amino acid are added to 1 part of saccharide, 7 parts of amino acid are added to 1 part of saccharide, 6 parts of amino acid are added to 1 part of saccharide, 5 parts of amino acid are added to 1 part of saccharide, 4 parts of amino acid are added to 1 part of saccharide, 3.5 parts of amino acid are added to 1 part of saccharide, 3 parts of amino acid are added to 1 part of saccharide, 2 parts of amino acid are added to 1 part of saccharide, 1.9 parts of amino acid are added to 1 part of saccharide, 1.8 parts of amino acid are added to 1 part of saccharide, 1.7 parts of amino acid are added to 1 part of saccharide, 1.6 parts of amino acid are added to 1 part of saccharide, 1.5 parts of amino acid are added to 1 part of saccharide, 1.4 parts of amino acid are added to 1 part of saccharide, 1.3 parts of amino acid are added to 1 part of saccharide, preferably 1.2 parts of amino acid are added to 1 part of saccharide, or 1.1 parts of amino acid are added to 1 part of saccharide.

[0038] Alternatively, in the methods, uses, compositions, animal feeds, human foods or kits of the present invention, preferably 5 parts of amino acids are added to 1.5 parts of saccharides, 5 parts of amino acids are added to 1.0 part of saccharides, preferably 4.9 parts of amino acids are added to 1.0 part of saccharides (equivalent to about 83% amino acids and 17% saccharides (w / w)), 3.5 parts of amino acids are added to 1.0 part of saccharides (equivalent to about 78% amino acids and 22% saccharides (w / w)), 1.8 parts of amino acids are added to 1 part of saccharides (equivalent to about 64% amino acids and 36% saccharides (w / w)), or 1.0 part of amino acids are added to 1.0 part of saccharides (equivalent to about 50% amino acids and 50% saccharides (w / w)).

[0039] A "part" of amino acids or saccharides is respectively any amount of said amino acids or saccharides.

[0040] Thus, in an alternative, in the methods, uses, compositions, animal feeds, human foods or kits of the present invention, the ratio between amino acids and saccharides can also preferably be given, for example, as 90% amino acids and 10% saccharides (w / w), 83% amino acids and 17% saccharides (w / w) (equivalent to 4.9 parts of amino acids and 1.0 part of saccharides), 78% amino acids and 22% saccharides (w / w) (equivalent to 3.5 parts of amino acids and 1.0 part of saccharides), 64% amino acids and 36% saccharides (w / w) (equivalent to 1.8 parts of amino acids and 1.0 part of saccharides) or 50% amino acids and 50% saccharides (w / w) (equivalent to 1.0 part of amino acids and 1.0 part of saccharides).

[0041] Without being bound by theory, it is believed that the mixed amino acids have a beneficial effect on animal performance. Advantageously, the mixed amino acids may already be approved as additives in animal feeds, such as methionine, lysine or threonine. The mixing of amino acids advantageously does not cause additional concerns.

[0042] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, when the viscosity-reducing amount of amino acids is mixed into the composition of the present invention containing saccharides, the composition of the present invention containing saccharides is preferably in a solid state.

[0043] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, when the viscosity-reducing amount of amino acids is mixed into the composition of the present invention containing saccharides, the composition of the present invention containing saccharides is preferably in a liquid state.

[0044] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, the viscosity-reducing amount of amino acids mixed into the composition of the present invention containing saccharides is preferably in a solid state.

[0045] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the viscosity-reducing amount of amino acid mixed into the composition of the invention comprising a saccharide is preferably in a liquid state.

[0046] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, when the viscosity-reducing amount of amino acid is mixed into the composition comprising a saccharide, the composition comprising a saccharide is in a solid state, and the viscosity-reducing amount of amino acid mixed into the composition of the invention comprising a saccharide is preferably in a solid state.

[0047] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, when the viscosity-reducing amount of amino acid is mixed into the composition comprising a saccharide, the composition comprising a saccharide is in a liquid state, and the viscosity-reducing amount of amino acid mixed into the composition of the invention comprising a saccharide is preferably in a liquid state.

[0048] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, when the viscosity-reducing amount of amino acid is mixed into the composition of the invention comprising a saccharide, the composition of the invention comprising a saccharide is preferably in a solid state, and the viscosity-reducing amount of amino acid mixed into the composition comprising a saccharide is preferably in a liquid state.

[0049] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, when the viscosity-reducing amount of amino acid is mixed into the composition of the invention comprising a saccharide, the composition of the invention comprising a saccharide is preferably in a liquid state, and the viscosity-reducing amount of amino acid mixed into the composition comprising a saccharide is preferably in a solid state.

[0050] More preferably, in any of the methods, uses, compositions, animal feeds, human foods or kits described herein, when the viscosity-reducing amount of amino acid is mixed into the composition of the invention comprising a saccharide, the composition of the invention comprising a saccharide is in a liquid state, and the viscosity-reducing amount of amino acid mixed into the composition comprising a saccharide is in a liquid state.

[0051] Advantageously, the viscosity-reducing amount of amino acid is a saturated solution, or will become a saturated solution when mixed in a solid state and then dissolved by a solvent (such as water) or a liquid composition comprising a saccharide.

[0052] In practice, a person skilled in the art can determine the concentration of the amino acid in the liquid state, which is the saturation concentration of the amino acid in a solvent system (e.g., a liquid composition). In other words, an excessive amount of solvent is intentionally avoided to dissolve the selected amino acid into a liquid form. Therefore, the suitability of reducing the viscosity of the sugar solution by mixing it with a viscosity-reducing amount of amino acid depends on the amino acid, rather than on the amount of the solvent of the liquid amino acid composition.

[0053] As mentioned above, when added to the sugar in the liquid state, the amino acid mixed into the sugar is advantageously a saturated solution. The sugar can be in the solid state and will thus be dissolved by the amino acid in the liquid state, or will be dissolved by the amino acid in the liquid state and an additional solvent (e.g., water). Alternatively, when the amino acid is added in the liquid state, the sugar is already in the liquid state in the (liquid) composition.

[0054] Alternatively, when added to the sugar in the solid state and then dissolved in a liquid composition containing the sugar, the amino acid mixed into the sugar is advantageously a saturated solution.

[0055] As used herein, a "saturated solution" is a solution that contains the maximum amount of solute (in the context of the present invention, the amino acid) that can be dissolved under the conditions in which the solution exists. A saturated solution can be prepared by dissolution, for example, by dissolving the solid amino acid in water. Alternatively, if the amino acid exists only in the liquid form, then, for example, a saturated solution of the amino acid may already be a product of amino acid synthesis.

[0056] The saturation, preferably the maximum saturation, of the amino acid in the solution can be tested by means and methods known in the art, desirably at a temperature of 25 °C. For example, it can be determined whether the solution is unsaturated, saturated, or supersaturated by adding a small amount of solute, especially the amino acid. If the solution is unsaturated, the solute, especially the amino acid, will dissolve. If the solution is saturated, the solute, especially the amino acid, will not dissolve. If the solution is supersaturated, crystals will quickly form around the added solute, especially the amino acid.

[0057] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, the saccharides comprised in the compositions of the invention are preferably oligosaccharides. In particular, in any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, prior to mixing the viscosity-reducing amount of amino acids, the composition comprising saccharides has a viscosity of at least 250 mPa*s at 25 °C when in a liquid state (e.g., at least 300 mPa*s, at least 350 mPa*s, at least 400 mPa*s, at least 450 mPa*s, at least 500 mPa*s, at least 550 mPa*s, at least 600 mPa*s, at least 650 mPa*s, at least 750 mPa*s).

[0058] Preferably, the composition of the invention comprising saccharides is selected to be a composition having a viscosity in the range of about 5000 mPa*s to about 80000 mPa*s at 5 °C when in a liquid state.

[0059] The composition of the invention comprising saccharides is intended to be used at a temperature of 5 - 40 °C; preferably 5 - 30 °C; more preferably 9 - 26 °C; more preferably 19 - 26 °C.

[0060] The viscosity of the composition of the invention comprising saccharides at 5 - 40 °C is intended to be reduced by mixing the viscosity-reducing amount of amino acids; preferably 5 - 30 °C; more preferably 9 - 26 °C; more preferably 19 - 26 °C.

[0061] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, before or after mixing the viscosity-reducing amount of amino acids, the viscosity of the composition comprising saccharides is preferably measured at 25 °C at a shear rate of 25 / s using a DIN concentric cylinder Peltier steel - 113353.

[0062] In any of the methods, uses, compositions, animal feeds, human foods or kits as described herein, the device for measuring viscosity is preferably an AR-G2 magnetic bearing rheometer from TA instruments.

[0063] As used herein, the term "viscosity reduction" refers to the amount of amino acids required to reduce the viscosity of a composition comprising saccharides. A person skilled in the art can easily determine such an amount by, for example, measuring the viscosity of the composition comprising saccharides before and after mixing the amino acids. Preferably, the viscosity is measured at 25 °C before and after as described herein. The preferred amount of amino acids for reducing the viscosity of a composition comprising saccharides, i.e., the "viscosity reduction" amount of amino acids, is described herein.

[0064] The term "saccharide" refers to monosaccharides, disaccharides, oligosaccharides and polysaccharides, which are composed of n monosaccharide units linked by glycosidic bonds. The term also includes derivatives of saccharides. The term may be used interchangeably with the term "glycan" in this article.

[0065] The term "oligosaccharide" refers to a monosaccharide or a compound containing two or more monosaccharide subunits linked by glycosidic bonds. Thus, oligosaccharides include conventional monosaccharides or derived (chemically modified or enzymatically modified) monosaccharide units, such as dehydrated monosaccharides; or compounds containing two or more monosaccharide subunits, where one or more of the monosaccharide subunits are optionally and independently replaced by one or more dehydrated subunits. Oligosaccharides can be functionalized. As used herein, the term "oligosaccharide" encompasses all classes of oligosaccharides, where each monosaccharide subunit in the oligosaccharide is independently and optionally functionalized and / or replaced by its corresponding dehydrated monosaccharide subunit. Such oligosaccharides containing dehydrated subunits and / or similar dehydrated products can be the formulations disclosed in WO2020 / 097458. In the context of the present invention, preferred oligosaccharides are those containing dehydrated subunits and / or similar liquid dehydrated products, which are disclosed in WO2020 / 097458.

[0066] As used herein, the term "polysaccharide" refers to a polymer containing a backbone comprising monosaccharide repeating units and / or derived monosaccharide repeating units linked by glycosidic bonds. The term is generally only used for those containing more than ten monosaccharide repeating units.

[0067] As used herein, the terms "monosaccharide subunit" and "monosaccharide repeating unit" are used interchangeably. A "monosaccharide subunit" refers to a monosaccharide monomer in an oligosaccharide. For an oligosaccharide with a degree of polymerization of 1, the oligosaccharide can be referred to as a monosaccharide subunit or a monosaccharide. For an oligosaccharide with a degree of polymerization of 2 or higher, its monosaccharide subunits are linked via glycosidic bonds. Monosaccharides typically include cyclic pentoses, especially C5 aldoses or ketoses, or cyclic hexoses, especially C8 aldoses or ketoses. Non-limiting examples of C5-C8 aldoses include allose, altrose, glucose, mannose, gulose, idose, galactose, talose, ribose, arabinose, xylose and lyxose. Non-limiting examples of C5-C8 ketoses include ribulose, xylulose, fructose, sorbose and tagatose. As used herein, the term "monosaccharide" also includes derived monosaccharides.

[0068] Polysaccharides can be homopolysaccharides or heteropolysaccharides, preferably homopolysaccharides.

[0069] Polysaccharides can be modified or unmodified.

[0070] The polysaccharides are selected from the group consisting of: starch, modified starch, amylopectin, modified amylopectin, amylose, modified amylose, chitosan, chitin, guar gum, modified guar gum, locust bean gum, tara gum, konjac gum, konjac flour, fenugreek gum, sweet pod gum, aloe mannan, modified cellulose, oxidized polysaccharide, sulfated polysaccharide, cationic polysaccharide, gum arabic, karaya gum, xanthan gum, carrageenan gum, ι-carrageenan and λ-carrageenan, agar, alginate, callose, laminarin, chrysolaminarin, xylan, mannan, galactomannan, hemicellulose, pectin, arabinoxylan, xanthan gum, nigeran, isolichenan, laminaran, lichenin, glycogen, pullulan, dextran, pustulan, inulin, grass levans, carrageenan, galactocarolose, rhodymenan, fucoidan, agarose, porphyrin, alginic acid, keratan sulfate, chondroitin, chondroitin sulfate, heparin and cellulose.

[0071] As used herein, a "mixture" can be a mixture of amino acids or saccharides. Thus, when used in the context of a method, use, composition, animal feed, human food or kit as described herein, the amino acids can be a mixture of amino acids. Similarly, when used in the context of a method, use, composition, animal feed, human food or kit as described herein, the saccharides can be a mixture of saccharides.

[0072] Unless otherwise defined, the term "mixture" generally refers to a product of mechanically blending or mixing chemical substances (such as elements or compounds) without chemical bonding or other chemical changes such that each component substance or constituent of the resulting mixture retains its chemical properties and composition. Except for azeotropes, some mixtures can be separated into their respective components by using physical means.

[0073] When used herein, the mixture may contain two or more sugars (e.g., two, three, four, five or more). The mixture may contain two or more amino acids (e.g., two, three, four, five or more). The composition containing sugars and amino acids may contain one sugar or a mixture of sugars and one amino acid or a mixture of amino acids (e.g., one sugar and two amino acids, one sugar and three amino acids, two sugars and two amino acids, two sugars and three amino acids, three sugars and two amino acids, three sugars and one amino acid). Some mixtures of sugars may not be determined by measuring the amount of sugars contained therein prior to use. Some mixtures of sugars may vary from time to time in terms of the amount of sugars contained therein or even in terms of the sugars contained therein, such as the natural product honey. It should also be noted that, unless the context clearly indicates otherwise, as used herein, the singular forms "a", "an" and "the" and the case of not using a quantifier include plural references. For example, "(liquid) composition containing sugars" includes "(liquid) composition containing a mixture of sugars".

[0074] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the naturally occurring amino acids may preferably be non-polar amino acids, such as alanine, valine, leucine, glycine, isoleucine, methionine, tryptophan, phenylalanine, proline, preferably methionine, tryptophan, glycine, isoglycine, valine or proline, more preferably methionine, valine or tryptophan, wherein methionine is particularly preferred.

[0075] When used herein, "amino acid" encompasses an organic compound group having -CH(NH3)-COOH.

[0076] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the naturally occurring amino acids may preferably be polar amino acids, such as serine, threonine, cysteine, asparagine, glutamine, tyrosine, preferably threonine or glutamine, more preferably threonine.

[0077] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the naturally occurring amino acids may preferably be acidic amino acids, such as aspartic acid, glutamic acid, preferably glutamic acid.

[0078] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the naturally occurring amino acids may preferably be basic amino acids, such as arginine, lysine, histidine, preferably lysine or arginine, more preferably lysine.

[0079] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the unnatural amino acid can preferably be an R-amino acid, a homo amino acid, an N-methyl amino acid, an α-methyl amino acid, a β2 amino acid, a β3 amino acid or a β3 homo amino acid. Examples are hydroxyproline (Hyp), β-alanine, citrulline (Cit), ornithine (Orn), norleucine (Nle), 3-nitrotyrosine, nitroarginine, pyroglutamic acid (Pyr).

[0080] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the amino acid is preferably a functionalized amino acid, preferably the functionalized amino acid is an esterified amino acid or a hydroxylated amino acid, such as hydroxy-methionine or lysin, or an amino acid analogue, such as 2-hydroxy-4-(methylthio) butyrate (HMTBA). A functionalized amino acid refers to an amino acid having functionalization (such as esterification, acetylation, carboxylation and carbamoylation) that can be obtained on a large scale. The functionalized amino acid can be an amino acid optionally substituted at the acid or amine group of the amino acid by one or more (C1-C6) alkyl groups (R or R'). The functionalized amino acid can be an amino acid optionally substituted at the amine group of the amino acid by one or more acetyl groups (CH3CO-). The functionalized amino acid can be an amino acid optionally substituted at the amine group of the amino acid by one or more carboxyl groups (HOCO-). The functionalized amino acid can be an amino acid having a carbamoyl group (NH2CO-) at the amine group of the amino acid.

[0081] Functionalization (including esterification and acetylation) can be present once or twice in the amino acid. Functionalization (including esterification and acetylation) can be present once or twice in the amino acid to form a mono-functionalized or di-functionalized amino acid. If there are more than two acid or amine groups, functionalization (including esterification and acetylation) can be present more than twice.

[0082] In any of the methods, uses, compositions, animal feeds, human foods or kits described herein, the amino acid can preferably be an amino acid analogue, a naturally occurring amino acid, an unnatural amino acid or a functionalized amino acid or a salt thereof.

[0083] Unless otherwise specified, the term "alkyl" by itself or as part of another term generally refers to a substituted or unsubstituted straight-chain or branched-chain saturated hydrocarbon having the specified number of carbon atoms; for example, "-(C1-C3)alkyl" or "-(C1-C6)alkyl" refers to an alkyl group having 1 to 3 carbon atoms or 1 to 6 carbon atoms, respectively. When the number of carbon atoms is not specified, the alkyl group can have 1 to 6 carbon atoms. Representative straight-chain -(C1-C6)alkyl groups include, but are not limited to, -methyl, -ethyl, -n-propyl, -n-butyl, -n-pentyl, and -n-hexyl; branched-chain -(C1-C6)alkyl groups include, but are not limited to, -isopropyl, -sec-butyl, -isobutyl, -tert-butyl, -isopentyl, and -2-methylbutyl. In some aspects, the alkyl can be unsubstituted. Optionally, the alkyl can be substituted, for example, by one or more groups.

[0084] Unless otherwise specified, the term "alkylene" by itself or as part of another term generally refers to a substituted or unsubstituted branched-chain or straight-chain saturated hydrocarbon group having the stated number of carbon atoms, preferably 1-6 carbon atoms (-(C1-C6)alkylene-) or preferably 1 to 4 carbon atoms (-(C1-C4)alkylene-), and having two monovalent radical centers obtained by removing two hydrogen atoms from the same carbon atom or two different carbon atoms of the parent alkane. When the number of carbon atoms is not specified, the alkylene can have 1 to 6 carbon atoms. Typical alkylene groups include, but are not limited to: methylene (-CH2-), 1,2-ethylene (-CH2CH2-), 1,3-n-propylene (-CH2CH2CH2-), and 1,4-n-butylene (-CH2CH2CH2CH2-). In some aspects, the alkylene can be unsubstituted. Optionally, the alkylene can be substituted, for example, by one or more groups.

[0085] Unless otherwise defined, the term "aryl" by itself or as part of another term generally means a substituted or unsubstituted monovalent carbocyclic aromatic hydrocarbon group having 6 to 20 carbon atoms (preferably 6 to 14 carbon atoms, more preferably 6 to 10 carbon atoms, and in a very preferred embodiment 6 carbon atoms) derived by removing one hydrogen atom from a single carbon atom of the parent aromatic ring system. Some aryl groups are represented as "Ar" in exemplary structures. Typical aryl groups include, but are not limited to, groups derived from benzene, substituted benzene, naphthalene, anthracene, and biphenyl. An exemplary aryl group is phenyl. In some aspects, the aryl can be unsubstituted. Optionally, the aryl can be substituted, for example, by one or more groups.

[0086] Unless otherwise defined, the term "halogen" generally refers to the elements of Group 7 of the periodic table; preferably fluorine, chlorine, bromine, and iodine; more preferably fluorine, chlorine, and bromine; even more preferably fluorine and chlorine.

[0087] Unless otherwise specified, the terms "substituted", "optionally substituted", "optionally may be substituted", etc. generally mean that one or more hydrogen atoms can each independently be replaced by a substituent. Typical substituents include, but are not limited to, -X, -R, -OH, -OR, -SR, -SH, -NHR, -NRR', -NR2R', -(CH2)2OR, -(CH2)2NR, -NRC(=O)R', -C(=O)R, -C(=O)NRR', -C(=O)X, -C(=S)R, -CO2R, -C(=S)OR, -C(=O)SR, -C(=S)SR, -C(=O)NRR', -C(=S)NRR', -C(=NR)NRR', glucosyl-, galactosyl- or glucuronyl-, where each X is independently a halogen: -F, -Cl, -Br or -I; and each R and R' is independently -H, -(C1-C6)alkyl-(C6-C 20 )aryl (e.g., -(C6-C 10 )aryl or preferably -C6-aryl. Typical substituents also include (=O).

[0088] An amino acid analogue is an analogue having the structure of formula (I) or a salt thereof:

[0089]

[0090] Wherein:

[0091] M1 and M2 are each independently selected from O, NH, S or CH2; E1, E2 and E3 are each independently selected from hydrogen, (C1-C6)alkyl, (C6-C 10 )aryl, acetyl, carbamoyl, carboxyl, -(CH2)2OR or -(CH2)2NHR;

[0092] A is (C1-C6)alkylene, wherein the (C1-C6)alkylene may optionally be substituted by one or more substituents selected from the group consisting of halogen, -R, -OH, -OR, -SR, -SH, -NHR, -NRR', -NR2R', -(CH2)2OR, -(CH2)2NR, -NRC(=O)R', -C(=O)R, -C(=O)NRR', -C(=O)X, -C(=S)R, -CO2R, -C(=S)OR, -C(=O)SR, -C(=S)SR, -C(=O)NRR', -C(=S)NRR', -C(=NR)NRR', glucosyl-, galactosyl- and glucuronyl-;

[0093] R and R' may be the same or different and are independently selected from hydrogen, (C1-C6)alkyl or (C6-C 10 )aryl;

[0094] is a double bond; or is a bond;

[0095] When is a double bond, E does not exist 1 ; or

[0096] When is a bond, E 1 is as defined herein;

[0097] When is a double bond, M 1 is O; or

[0098] When is a bond, M 1 is as defined herein.

[0099] In any one of the methods, uses, compositions, animal feeds, human foods or kits as described herein, preferably, the amino acid analogue is preferably an analogue of methionine, lysine, glutamic acid or threonine; more preferably, the amino acid analogue is an analogue of methionine or lysine; still more preferably, the amino acid analogue is an analogue of methionine.

[0100] In any one of the methods, uses, compositions, animal feeds, human foods or kits as described herein, still more preferably, the analogue of methionine is 2-hydroxy-4-(methylthio)butyric acid (HMTBA).

[0101] This embodiment is represented in formula (I), wherein is a bond, M 1 is O, E 1 is H, E 3 is H, A is ethylene, M 2 is S and E 2 is -CH3.

[0102] Still more preferably, the analogue of methionine is 2-hydroxy-4-(methylthio)butyric acid (HMTBA) having the structure of formula (Ia):

[0103]

[0104] Still more preferably, the analogue of methionine is ethyl 2-hydroxy-4-(methylthio)butyrate, i.e., wherein is a bond, M 1 is O, E 1 is H, E 3 is -CH2CH3, A is ethylene, M 2 is S and E 2 is -CH3.

[0105] Still more preferably, the analogue of methionine is ethyl 2-hydroxy-4-(methylthio)butyrate having the structure of formula (Ib):

[0106]

[0107] Still more preferably, the analogue of methionine is isopropyl 2-hydroxy-4-(methylthio)butyrate, i.e., wherein is a bond, M 1 is O, E 1 is H, E 3 is -CH2(CH3)2, A is ethylene, M 2 is S and E 2 is -CH3.

[0108] Still more preferably, the analogue of methionine is isopropyl 2-hydroxy-4-(methylsulfanyl)butyrate having the structure of formula (Ic):

[0109]

[0110] Still more preferably, the analogue of methionine is 4-methyl-2-oxopentanoic acid, i.e., wherein is a double bond, M 1 is O, there is no E 1 , E 3 is H, A is methylene, M 2 is CH2 and E 2 is –CH2(CH3)2.

[0111] Still more preferably, the analogue of methionine is 4-methyl-2-oxopentanoic acid having the structure of formula (Id):

[0112]

[0113] Still more preferably, the analogue of methionine is 2-oxo-3-phenylpropanoic acid, i.e., wherein is a double bond, M 1 is O, there is no E 1 , E 3 is H, A is methylene, M 2 is CH2, E 2 is -(C6H5).

[0114] Still more preferably, the analogue of methionine is 2-methyl-3-oxopropanoic acid having the structure of formula (Ie):

[0115]

[0116] Still more preferably, the analogue of methionine is 3-methyl-2-oxopentanoic acid, i.e., wherein is a double bond, M 1 is O, and E does not exist 1 , E 3 is H, A is ethylene, M 2 is CH2 and E 2 is H.

[0117] Even more preferably, an analogue of methionine is 3-methyl-2-oxopentanoic acid having the structure of formula (If):

[0118]

[0119] Even more preferably, an analogue of methionine is 3-methyl-2-oxobutyric acid, i.e., wherein is a double bond, M 1 is O, and E does not exist 1 , E 3 is H, A is a substituted methylene, M 2 is CH2 and E 2 is H.

[0120] Even more preferably, an analogue of methionine is 3-methyl-2-oxobutyric acid having the structure of formula (Ig):

[0121]

[0122] Even more preferably, an analogue of lysine is (2-aminoethyl)cysteine, i.e., wherein is a bond, M 1 is NH, E 1 is H, E 3 is H, A is methylene, M 2 is S, E 2 is -(CH2)2NH2.

[0123] Even more preferably, an analogue of lysine is (2-aminoethyl)cysteine having the structure of formula (Ih):

[0124]

[0125] Even more preferably, an analogue of lysine is 2,6-diamino-5-hydroxyhexanoic acid, i.e., wherein is a bond, M 1 is NH, E 1 is H, E 3 is H, A is a C4-alkylene substituted with a hydroxyl group, M 2 is NH2 and E 2 is H.

[0126] Even more preferably, an analogue of methionine is 2,6-diamino-5-hydroxyhexanoic acid having the structure of formula (Ii):

[0127]

[0128] Even more preferably, the lysine analogue is lysine methyl ester, i.e., wherein is a bond, M 1 is NH, E 1 is H, E 3 is -CH3, A is a C4-alkylene group, M 2 is NH and E 2 is H.

[0129] Even more preferably, the lysine analogue is lysine methyl ester having the structure of formula (Ij):

[0130]

[0131] Items of the present invention

[0132] The present invention can also be outlined by the following items:

[0133] 1. A method for reducing the viscosity of a (liquid) composition containing saccharides, the method comprising mixing an amino acid in an amount sufficient to reduce viscosity into the composition containing the saccharides,

[0134] thereby reducing the viscosity of the composition containing the saccharides and the amino acid in the amount sufficient to reduce viscosity when in a liquid state.

[0135] 2. Use of an amino acid for reducing the viscosity of a (liquid) composition containing saccharides.

[0136] 3. The method or use according to any one of the preceding items, wherein when the amino acid in the amount sufficient to reduce viscosity is mixed into the composition containing the saccharides, the composition containing the saccharides is in a solid state.

[0137] 4. The method or use according to any one of the preceding items, wherein when the amino acid in the amount sufficient to reduce viscosity is mixed into the composition containing the saccharides, the composition containing the saccharides is in a liquid state.

[0138] 5. The method or use according to any one of the preceding items, wherein the amino acid in the amount sufficient to reduce viscosity mixed into the composition containing the saccharides is in a solid state.

[0139] 6. The method or use according to any one of the preceding items, wherein the amino acid in the amount sufficient to reduce viscosity mixed into the composition containing the saccharides is in a liquid state.

[0140] 7. The method or use according to any one of the preceding items, wherein when the amino acid reducing the viscosity is mixed into the saccharide-containing composition, the saccharide-containing composition is in a solid state, and the amino acid reducing the viscosity mixed into the saccharide-containing composition is in a solid state.

[0141] 8. The method or use according to any one of the preceding items, wherein when the amino acid reducing the viscosity is mixed into the saccharide-containing composition, the saccharide-containing composition is in a liquid state, and the amino acid reducing the viscosity mixed into the saccharide-containing composition is in a liquid state.

[0142] 9. The method or use according to any one of the preceding items, wherein when the amino acid reducing the viscosity is mixed into the saccharide-containing composition, the saccharide-containing composition is in a solid state, and the amino acid reducing the viscosity mixed into the saccharide-containing composition is in a liquid state.

[0143] 10. The method or use according to any one of the preceding items, wherein when the amino acid reducing the viscosity is mixed into the saccharide-containing composition, the saccharide-containing composition is in a liquid state, and the amino acid reducing the viscosity mixed into the saccharide-containing composition is in a solid state.

[0144] 11. The method or use according to any one of the preceding items, wherein the saccharide contained in the composition is an oligosaccharide.

[0145] 12. The method or use according to any one of the preceding items, wherein before mixing the amino acid reducing the viscosity, the viscosity of the saccharide-containing composition at 25 °C when in a liquid state is at least 250 mPa*s.

[0146] 13. The method or use according to any one of the preceding items, wherein the amino acid reducing the viscosity is mixed into the saccharide-containing composition such that the amount of the amino acid present is about 10 times, preferably 5 times, preferably 3.5 times, or 1.8 times the amount of the saccharide.

[0147] 14. The method or use according to any one of the preceding items, wherein the amino acid reducing the viscosity is mixed into the saccharide-containing composition such that the amino acid and the saccharide are present in equal amounts.

[0148] 15. The method or use according to item 13 or 14, wherein the amounts of the amino acid and the saccharide are weight of amino acid / weight of saccharide.

[0149] 16. The method or use according to any one of the preceding items, wherein before or after mixing the amino acids with the viscosity-reducing amount, the viscosity of the composition containing saccharides is measured at 25 °C at a shear rate of 25 / s using a DIN concentric cylinder Peltier steel–113353.

[0150] 17. The method or use according to any one of the preceding items, wherein the device used to determine the viscosity is an AR-G2 magnetic bearing rheometer from TA instruments.

[0151] 18. The method or use according to any one of the preceding items, wherein the amino acid is an amino acid analogue, a naturally occurring amino acid, a non-natural amino acid or a functionalized amino acid or a salt thereof.

[0152] 19. The method or use according to any one of the preceding items, wherein the amino acid analogue is an analogue of methionine.

[0153] 20. The method or use according to item 17, wherein the analogue of methionine is 2-hydroxy-4-(methylthio)butyric acid (HMTBA).

[0154] 21. The method or use according to any one of the preceding items, wherein the naturally occurring amino acid is a non-polar amino acid, such as alanine, valine, leucine, glycine, isoleucine, methionine, tryptophan, phenylalanine, proline, preferably methionine, tryptophan, glycine, isoglycine, valine or proline, more preferably methionine, valine or tryptophan, wherein methionine is particularly preferred.

[0155] 22. The method or use according to any one of the preceding items, wherein the naturally occurring amino acid is a polar amino acid, such as serine, threonine, cysteine, asparagine, glutamine, tyrosine, preferably threonine or glutamine, more preferably threonine.

[0156] 23. The method or use according to any one of the preceding items, wherein the naturally occurring amino acid is an acidic amino acid, such as aspartic acid, glutamic acid, preferably glutamic acid.

[0157] 24. The method or use according to any one of the preceding items, wherein the naturally occurring amino acid is a basic amino acid, such as arginine, lysine, histidine, preferably lysine or arginine, more preferably lysine.

[0158] 25. The method or use according to any one of the preceding items, wherein the non-natural amino acid is an R-amino acid.

[0159] 26. The method or use according to any one of the preceding items, wherein the functionalized amino acid is an esterified amino acid.

[0160] 27. A composition comprising a saccharide and an amino acid, wherein the amount of the amino acid present in the composition is such that when the composition is in a liquid state, it reduces the viscosity of the composition.

[0161] 28. The composition of item 27, wherein the amount of the amino acid present in the composition is about 10 times, preferably 5 times, preferably 3.5 times, or 1.8 times the amount of the saccharide.

[0162] 29. The composition of item 27, wherein the amino acid and the saccharide are present in the composition in equal amounts.

[0163] 30. An animal feed or human food comprising the composition of any one of items 27 to 29.

[0164] 31. A kit comprising a saccharide and an amino acid, wherein the amount of the amino acid present in the kit is such that it reduces the viscosity of the saccharide when present in a composition in a liquid state.

[0165] 32. A method of raising an animal, comprising providing to the animal the composition of any one of items 27 to 29, the animal feed of item 30, or the kit of item 31.

[0166] 33. Use of the composition of any one of items 27 to 29, the animal feed of item 30, or the kit of item 31 for raising an animal.

[0167] 34. The animal feed of item 30, the kit of item 31, the method of item 32, or the use of item 33, wherein the animal is a poultry.

[0168] 35. The human food of item 30, the kit of item 31, the method of item 32, or the use of item 33, wherein the animal is a human.

[0169] ***

[0170] Unless otherwise specified, the following terms used in this document (including the specification and claims) have the definitions given below.

[0171] Without using more than routine experimentation, those skilled in the art will recognize or be able to ascertain many equivalents of the specific embodiments of the invention described herein. These equivalents are intended to be encompassed by the present invention.

[0172] It should be noted that, unless the context clearly indicates otherwise, as used herein, the singular forms "a", "an", and "the" and the case of not using a quantifier include plural references. Thus, for example, a reference to "amino acid" includes one or more of such different amino acids, and a reference to "method" includes references to equivalent steps and methods known to those of ordinary skill in the art that can modify or substitute for the methods described herein.

[0173] Unless otherwise stated, the term "at least" before a series of elements should be understood to refer to each element in the series. Without undue experimentation, those skilled in the art will recognize or be able to ascertain many equivalents to the specific embodiments of the invention described herein. These equivalents are intended to be encompassed by the present invention.

[0174] As used herein, the term "and / or" includes the meanings of "and", "or", and "any other combination of all or some of the elements connected by said term".

[0175] As used herein, the term "about" or "approximately" means within 20% of a given value or range, preferably within 10%, more preferably within 5%. Nevertheless, it also includes specific numbers, for example, about 20 includes 20.

[0176] Throughout this specification and the following claims, unless the context requires otherwise, the word "comprise" and variations such as "comprises" and "comprising" will be understood to imply the inclusion of the stated integer or step or group of integers or steps, but not the exclusion of any other integer or step or group of other integers or steps. When used herein, the term "comprise" may be replaced by the term "contain" or "include", or sometimes by the term "have" when used herein.

[0177] When used herein, "consisting of" excludes any element, step, or ingredient not specified in the claim element. When used herein, "consisting essentially of" does not exclude materials or steps that do not materially affect the basic and novel features of the claim.

[0178] In each case herein, any one of the terms "include", "consisting essentially of", and "consisting of" may be replaced by any one of the other two terms.

[0179] It should be understood that the present invention is not limited to the specific methods, protocols, materials, reagents, substances, etc. described herein and may therefore vary. The terms used herein are for the purpose of describing specific embodiments only and are not intended to limit the scope of the present invention, which is defined only by the claims.

[0180] All publications cited throughout this specification (including all patents, patent applications, scientific publications, manufacturer's instructions, specifications, etc.) are hereby incorporated by reference in their entirety. Nothing in this text shall be construed as an admission that the present invention is not entitled to antedate such disclosure by virtue of prior invention. To the extent that the material incorporated by reference conflicts or is inconsistent with this specification, this specification shall supersede any such material.

[0181] Examples

[0182] The present invention and its advantages can be better understood from the following examples, which are for illustrative purposes only. The examples are not intended to limit the scope of the present invention in any way. The present invention is defined only by the claims.

[0183] Viscosity evaluation of a mixture of oligosaccharides and methionine liquid analog

[0184] The purpose of the following experiment was to evaluate the behavior of a mixture of oligosaccharides and methionine liquid analog (HMTBA) by comparing it with oligosaccharides and HMTBA separately.

[0185] Materials and methods

[0186] For the above purpose, the following materials were tested. Their descriptions are the states of the substances observed at room temperature:

[0187] ● Human milk oligosaccharide (HMO)

[0188] ○ Lot number 20161001

[0189] ○ Powder

[0190] ● Maestro Glycan

[0191] ○ Lot number UT19070214

[0192] ○ Liquid

[0193] ● Honey

[0194] ○ Lot number 158060

[0195] ○ Liquid

[0196] ● Methionine liquid analog (HMTBA)

[0197] ○ Lot number 782026721

[0198] ○ Liquid

[0199] In Figure 1 is shown a photograph of the oligosaccharides tested in Before mixture with HMTBA and their appearance / state.

[0200] The blends of oligosaccharides and HMTBA tested were prepared as follows:

[0201] 1. Add the thicker liquid (by visual evaluation) to an Erlenmeyer flask

[0202] 2. Measure the temperature

[0203] 3. Start stirring

[0204] 4. Add the thinner liquid during stirring with a magnetic stirrer (for about 1 minute, 500 rpm)

[0205] 5. Measure the temperature

[0206] 6. Stir for another 5 minutes

[0207] Place the thicker liquid determined by visual evaluation into an Erlenmeyer flask and measure its temperature before mixing. Stir the thicker liquid using a magnetic stirrer at a speed of 500 rpm. During stirring, add the thinner liquid to it and stir the blend for about 1 minute. Then, measure the temperature of the blend. Stir the blend for an additional 5 minutes.

[0208] In Figure 2 are shown photographs of the oligosaccharides tested and their appearance / state when mixed with HMTBA or water After

[0209] Viscosity analysis

[0210] The viscosity was evaluated using a rheometer AR-G2 (TA Instruments, Waters GmbH, Eschborn).

[0211] The determination of viscosity changes was carried out using the following temperature slope 40 °C - 25 °C - 15 °C - 10 °C - 5 °C at a shear rate of 25 / s with a DIN concentric cylinder Peltier Steel - 113353 geometry.

[0212] Results

[0213] Surprisingly, it was observed that the blends of oligosaccharides and HMTBA presented a dark brown viscous appearance, with a significantly lower viscosity and were physically more similar to the viscosity of HMTBA. No significant change in temperature was recorded after blending. No foaming, separation, or sedimentation was observed after blending. The blends appeared to be physically stable.

[0214] The mixing of HMO with water was also carried out, and no specific physical changes were observed.

[0215] The viscosity was further evaluated using the rheometer as described previously. The results are shown in Table 1. ​

[0216] Table 1. Viscosities of different fluids measured in mPa*s.

[0217]

[0218] The viscosity measurement results of the test system are graphically shown in Figure 3 Error! Source not found. The arrows indicate the viscosity reduction of the pure compound and its blends.

[0219] When comparing the viscosity of the oligosaccharide (such as honey) before mixing with HMTBA with the corresponding blend, Figure 3 a strong reduction in viscosity can be well observed. The reduction in viscosity in this particular case is from 23993 mPa*s to 400 mPa*s.

[0220] Figure 4 It can be seen that the viscosity of other oligosaccharides is reduced compared to their corresponding blends. The arrows indicate the viscosity reduction.

[0221] Surprisingly, when mixed with HMTBA at 10 °C, the viscosity of pure MaestroGlycan shows a reduction to about one-tenth (from 2895 mPa*s to 287 mPa*s). As mentioned above, this effect can also be observed with mixtures of other oligosaccharides and HMTBA.

[0222] In summary, adding oligosaccharides to the methionine liquid analog (HMTBA) tested here does not show specific changes in terms of physical appearance and other characteristic parameters (such as the temperature indicating the mixing enthalpy). This indicates that the blend has a certain physical stability.

[0223] Adding such oligosaccharides to HMTBA does show a strong change in its viscosity reduction to a surprisingly low level. The reduction in viscosity is potentially useful in the handling properties of such blends and can be considered for further industrial applications, such as for co-application directly in the feed.

Claims

1. A method for reducing the viscosity of a (liquid) composition comprising a saccharide, the method comprising mixing a viscosity-reducing amount of an amino acid, a functionalized amino acid or an amino acid analogue into the composition comprising the saccharide, thereby reducing the viscosity of the composition comprising the saccharide and the viscosity-reducing amount of the amino acid when in the liquid state.

2. Use of an amino acid for reducing the viscosity of a (liquid) composition comprising a saccharide.

3. The method or use according to any one of the preceding claims, wherein the composition comprising the saccharide is in the liquid state when the viscosity-reducing amount of the amino acid is mixed into the composition comprising the saccharide.

4. The method or use according to any one of the preceding claims, wherein the viscosity-reducing amount of the amino acid mixed into the composition comprising the saccharide is in the liquid state.

5. The method or use according to any one of the preceding claims, wherein the composition comprising the saccharide is in the liquid state when the viscosity-reducing amount of the amino acid is mixed into the composition comprising the saccharide, and the viscosity-reducing amount of the amino acid mixed into the composition comprising the saccharide is in the liquid state.

6. The method or use according to any one of the preceding claims, wherein the composition comprising the saccharide is in the liquid state when the viscosity-reducing amount of the amino acid is mixed into the composition comprising the saccharide, and the viscosity-reducing amount of the amino acid mixed into the composition comprising the saccharide is in the solid state.

7. The method or use according to any one of the preceding claims, wherein the viscosity of the composition comprising the saccharide when in the liquid state at 25 °C is at least 250 mPa*s before mixing the viscosity-reducing amount of the amino acid.

8. The method or use according to any one of the preceding claims, wherein the viscosity-reducing amount of the amino acid is mixed into the composition comprising the saccharide such that the amount of the amino acid present is about 10 times, preferably 5 times, preferably 3.5 times, or 1.8 times the amount of the saccharide.

9. The method or use according to any one of the preceding claims, wherein the amino acid is an amino acid analogue, a naturally occurring amino acid, a non-natural amino acid or a functionalized amino acid or a salt thereof.

10. A composition comprising a saccharide and an amino acid, the amount of the amino acid present in the composition being such that it reduces the viscosity of the composition when the composition is in the liquid state.

11. The composition of claim 10, wherein the amount of the amino acid present in the composition is about 10 times, preferably 5 times, preferably 3.5 times, or 1.8 times the amount of the saccharide.

12. An animal feed or human food comprising the composition according to any one of claims 10 to 11.

13. A kit comprising a saccharide and an amino acid, wherein the presence of the amino acid in the kit reduces the viscosity of the saccharide when it is present in a liquid composition.

14. A method of raising an animal, comprising providing to the animal the composition of any one of claims 10 to 11, the animal feed of claim 12, or the kit of claim 13.

15. Use of the composition of any one of claims 10 to 11, the animal feed of claim 12, or the kit of claim 13 for raising an animal.

Images