Pectins to improve energy redistribution in animals

Abstract

The invention relates to pectin for improving energy redistribution in animals. The present invention relates to a composition comprising a carbohydrate, wherein the carbohydrate is a pectin having a degree of esterification of less than 65%, a foodstuff comprising such a composition and the use of the composition or foodstuff for improving the pattern of foodstuff intake in animals and humans.

Description

[0001] This application is a divisional application of a Chinese patent application with an application date of July 8, 2016, an application number of "201680046988.2", and an invention title of "Pectin for improving energy redistribution in animals". The original application is the Chinese national phase application of international application PCT / EP2016 / 066354. Technical Field

[0002] The present invention relates to energy redistribution in animals by pectin having a specific degree of esterification. This energy redistribution is explained by an improved feed intake pattern due to the presence of pectin having a specific degree of esterification in the feed. This feed intake pattern is characterized by first a latency of feed intake (delayed first meal), less feeding, but more frequent feeding. Thus, the total feed intake in the life of the animal is not affected, only the feed intake pattern is improved. Background Art

[0003] To ensure the worldwide demand for healthy animal-source foods (such as meat), improving feed efficiency towards lean meat is mandatory. To achieve this goal, the world is relying on new technologies in intensive animal food production. In this context, the productivity of animals and more particularly the lean meat quality are becoming increasingly important for animal (and subsequently human) health. In addition, the rising incidence of obesity in populations in industrialized regions has spurred the demand for different feeding patterns (behavior as well as the type of food products, such as meat with a lower fat content). Thus, using functional carbohydrates to influence feeding behavior and / or fat deposition in livestock animals and indirectly and directly in humans will be an important tool for solving the obesity problem in the population.

[0004] It has been shown that carbohydrates are essential feed components for regulating hunger and satiety. The present invention aims to identify specific carbohydrates that regulate the satiety process and at the same time have a beneficial effect on the energy balance of animals, an important health parameter. This goal will become increasingly important in animal health care. Summary of the Invention

[0005] The present invention aims to provide a composition that can be used as a feed supplement, which provides an improved intake pattern, thereby leading to repartitioning of anergy. To this end, the present invention provides the composition according to claim 1 and the use of such a composition according to claim 7 or 12. Brief Description of the Drawings

[0006] Figure 1Shows the partial structures of pectin and (partially) esterified pectin. Detailed Description

[0007] Pectin is found as a complex α-D-(1→4) galacturonic acid polymer in the primary cell wall and middle lamella of plant tissues (McCready, 1970). It contributes to various functions in plants, influencing cell size and shape, tissue resistance, ion transport, water retention capacity, and defense against pathogens and damage (Voragen et al., 2001). At different stages of plant maturation, the pectin is partially in the methyl ester form and may contain some acetyl groups (Jeraci and Lewis, 1989). However, in most current studies, pectin has not been further characterized, and the observed effects cannot be attributed to specific (sub)structures of pectin. Although different pectin fractions are expected to significantly affect the chemo-physical and biological properties of dietary fiber (Voragen et al., 2001; Bailoni et al., 2005), most studies on the nutritional effects of pectin lack structural studies, and thus pectin is quite considered an antinutritional nutrient in food, reducing total food intake and leading to lower animal performance.

[0008] Pectin is commercially produced as a white to light brown powder, mainly extracted from citrus fruits, and is mainly used as a gelling agent in foods, especially in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk beverages, and as a source of dietary fiber.

[0009] Figure 1 Shows the partial structures of pectin and (partially) esterified pectin. The formula shows that esterification is methoxylation, but other alkyl groups (such as acetyl groups) can also be used. It is evident that pectin can be esterified to have only one group (such as CH3 or COCH3) or more than one group in the same structure. Preferably, the esterification type of pectin is methylation and / or acetylation, more preferably methylation.

[0010] As Figure 1As shown, pectin is a complex polysaccharide composed of a backbone of α-1,4-linked D-galacturonic acid (GalA) (so-called homogalacturonan or smooth region) and the following segments, which consist of an alternating sequence of α-(1,2)-linked L-rhamnosyl and α-1,4-linked D-galacturonosyl residues branched with side chains of arabinan, arabinogalactan, and galactan (rhamnogalacturonan or hairy region). Pectin is modified by neutral sugars (NS), which are mainly galactose, arabinose, and rhamnose.

[0011] Commercial pectins usually contain a small amount of neutral sugars (neutral sugar content is about 5%) due to acid extraction. Other structural elements of pectin are xylogalacturonan and rhamnogalacturonan II. Rhamnogalacturonan II carries special sugar residues such as Api (D-apiose), AceA (3-C-carboxy-5-deoxy-L-xylose), Dha (2-keto-3-deoxy-D-lyxo-heptulosaric acid), and Kdo (2-keto-3-deoxy-D-manno-octulosonic acid). The relative proportions of these different structural elements can vary significantly depending on different plant sources and commercial products from different sources.

[0012] Multiple substituents of pectin can be esterified. The main types of esterification are: O-methyl, O-acetyl, and O-feruloyl. Any other type of esterification is not excluded. Most esterification occurs in the homogalacturonan region on GalA residues. Thus, GalA residues can exist as free carboxyl groups or as when esterified. Esterification can occur as mono-esterification, but can also occur as double or even triple esterification of a single residue. Esterification on a single residue can be carried out by a single type of alkyl group (i.e., methyl or acetyl), but can also be of a mixed type. Thus, GalA can also be acetylated (e.g., at the C-2 and / or C-3 positions), as occurs in sugar beet and potato tuber pectins.

[0013] The degree of esterification (DE) is defined as the amount of ester (in moles) present per 100 moles of total galacturonic acid (free GalA and substituted GalA added together). Since most commercial pectins substantially have esterification of the methyl ester type, the DE is often expressed as the degree of methylation (DM).

[0014] In this case, the degree of esterification is defined as the amount (in moles) of methyl esters present per 100 moles of total galacturonic acid (free GalA and substituted GalA together). In the case of esterification being of the acetyl type, the DE is usually expressed as the degree of acetylation (i.e., DA). In this case, the degree of esterification is defined as the amount (in moles) of acetyl esters present per 100 moles of total galacturonic acid (free GalA and substituted GalA together). In the case of multiple types of esterification, the DE is usually separately expressed as the degree of methylation (i.e., DM) and the degree of acetylation (i.e., DA). These are calculated as described above. Alternatively, the DE can be expressed as the degree of esterification defined as follows: the amount (in moles) of galacturonic acid residues modified with one or more esterifications present per 100 moles of total galacturonic acid (free GalA and substituted GalA together).

[0015] Commercial pectins can be a mixture of several populations: the distribution of substituents can vary at the intra - molecular level (within a single pectin polymer chain) or at the inter - molecular level (within a single pectin sample). This applies to all substituents and thus to sugars and esterification, and thus the two categories both mean the word "substituent" hereinafter. Substituents can be distributed completely randomly. This random distribution can follow a uniform distribution pattern, resulting in more homogeneous pectin polymer chains when the substituents are regularly distributed on a single pectin polymer chain. If all the pectin polymer chains in a single pectin sample are of the same homogeneous type, the sample can also be called homogeneous.

[0016] However, a single homogeneous pectin polymer chain can be present in a composition together with other homogeneous pectin polymer chains, but with different intra - molecular substituent distributions (but still homogeneous). In this case, the pectin sample should be considered heterogeneous.

[0017] The present invention describes the following surprising observation: when supplying pectins with a specific esterification range to animals and rats, the subjects consume the same amount of feed, but with an improved intake pattern, which is characterized first by a delay in feed intake (delayed first feeding), less feeding, but more frequent feeding. This intake pattern reduces glucose and insulin levels in the blood and slows gastric emptying. This ultimately leads to an energy (adipose tissue) redistribution, thus improving lean tissue composition. This mode of action of specific pectins is new and has not been previously described for animal and even human nutrition.

[0018] In the context of the present invention, the degree of esterification is preferably determined by HPLC as described by Voragen et al. (2001) in the publication titled "Determination of the degree of methylation and acetylation of pectins by h.p.l.c," published in Food Hydrocolloids, Volume 1, Issue 1, pages 65 - 70, 1986.

[0019] The term "animal" means an animal that may experience or suffer from an energy imbalance, including avian, bovine, canine, equine, galline, feline, hircine, lapine, murine, musteline, ovine, piscine, porcine, and vulpine animals. Preferably, the animal is a pig, chicken, cow, sheep, dog, or cat.

[0020] In a first aspect, the present invention provides a composition comprising a carbohydrate, wherein the carbohydrate is pectin with a degree of esterification less than 65% or a derivative thereof.

[0021] Preferably, the type of esterification of the pectin according to the present invention is methylation and / or acetylation, more preferably methylation.

[0022] The derivative may include salts (pectinate or pectate), such as Ca 2+ , Na + or K + salts; modified citrus pectin (MCP) or amidated pectin in which at least part of the galacturonic acid is converted to a carboxamide with ammonia; substitution (alkylation, amidation, quaternization, thiolation, sulfation, oxidation, etc.), chain extension (crosslinking and grafting), and depolymerization (chemical, physical, and enzymatic degradation). The amide group is usually present at the C-6 position of the amidated GalA residue. However, this does not exclude the amide group being present at any other position. If the pectin is amidated, the DE is usually expressed as the degree of amidation (i.e., DAM). In this case, the degree of esterification is defined as the amount (in moles) of amide present per 100 moles of total galacturonic acid (free GalA and substituted GalA together).

[0023] The following distinction is made between esterified pectins:

[0024] (i) low-esterified pectin (LEP)

[0025] (ii) high-esterified pectin (HEP).

[0026] The degree of esterification (DE) of low-esterified pectin is less than 50%. This means that less than 50% of the possible positions are esterified.

[0027] The DE of high-esterified pectin is greater than 50%. This means that more than 50% of the possible positions are esterified.

[0028] In another embodiment, the degree of esterification is less than 65%, more preferably less than 60%, more preferably less than 55%, more preferably less than 50%, more preferably less than 45, more preferably less than 40%, 35%, 30%. Preferably, the pectin is low-esterified pectin (LEP).

[0029] Generally speaking, the DE of pectin is at least 1%, preferably at least 2%, more preferably at least 3%. Therefore, the ranges are 1% to 65%, 2% to 65%, 3% to 65%, 1% to 60%, 2% to 60%, 3% to 60%, 1% to 55%, 2% to 55% and 3% to 55%.

[0030] In another embodiment, the degree of esterification is from 0 to 65%, more preferably from 5% to 60%, more preferably from 5% to 55%, more preferably from 5% to 50%.

[0031] Preferably, the pectin comprises one or more α-D-(1→4) galacturonic acid polymers, or a mixture of one or more of said polymers.

[0032] Surprisingly, it has been found that the above compositions have a positive effect on energy redistribution in animals. This energy redistribution is explained by an improved feeding intake pattern, which is characterized in turn by first a delay in feeding intake (delayed first feeding), less feeding, but more frequent feeding. Thus, the total food intake in the life of a human or animal is not affected, only the feeding intake pattern is improved. Pectin with a specific degree of esterification according to the invention acts as a special carbohydrate on the mechanism of nutrient absorption in the intestines of animals and humans.

[0033] The source of these pectins is not crucial for the observed effects. In the case of the present invention, pectin can be obtained from any known source. Pears, apples, guavas, quinces, plums, gooseberries, oranges and other citrus fruits contain large amounts of pectin, while soft fruits such as cherries, grapes and strawberries contain small amounts of pectin. Other plant sources apart from fruits can also contain pectin. For example, pectin can be sourced from potatoes, soybeans, sugar beets, chicory, carrots, tomatoes, peas, parsnips and (green) beans.

[0034] As mentioned, pectin is present in almost all higher plants. For its extraction, several by-products in the food industry are used, such as citrus peels (by-products of lemon juice production), apple pomace (by-products of apple juice production), sugar beets (by-products of the sugar beet industry) and, to a lesser extent, potato fibers, sunflower heads (by-products of oil production) and onions. Note that this list is not exhaustive. Methods for obtaining pectins with a specific degree of esterification are well known in the art.

[0035] The composition according to the invention may also contain additional raw materials (additives) and / or growth promoting substances. In a preferred embodiment, the additive is selected from aromas and plant extracts. In another preferred embodiment, the growth promoting component is selected from antibiotics, vitamins, trace elements, probiotics, prebiotics, essential oils, enzymes, fatty acids and organic (inorganic) acids. Non-limiting examples of organic acids that can be used in one embodiment of the invention include C1-C12 carboxylic acids, especially unsubstituted carboxylic acids such as formic acid, acetic acid, propionic acid, butyric acid, valeric acid, medium-chain fatty acids; and / or substituted carboxylic acids such as adipic acid, maleic acid, succinic acid, citric acid, fumaric acid, tartaric acid, lactic acid, gluconic acid, succinic acid and ascorbic acid, including cyclic carboxylic acids such as picolinic acid. Organic acids can comprise one or more substituted or unsubstituted carboxylic acids and mixtures thereof, as well as saturated, unsaturated, cyclic and / or aliphatic carboxylic acids or mixtures thereof, as well as metal complexes and / or their salts, and their racemic and / or enantiomeric forms. Non-limiting examples of inorganic acids that can be used in one embodiment of the invention include small amounts of strong acids such as perchloric acid (hydrogen perchlorate), hydrogen iodide, hydrogen bromide (hydrobromic acid), hydrogen chloride (hydrochloric acid), sulfuric acid and nitric acid; and weak inorganic acids such as phosphoric acid, hydrofluoric acid, hypochlorous acid and nitrous acid.

[0036] In one embodiment, the pectin in the composition according to the invention is present in liquid or solid form. In another embodiment, the composition according to the invention as described herein is formulated in liquid or solid form. The term "solid form" particularly means powder. The term "liquid form" particularly means an aqueous solution or an oil solution. In particular, the composition is suitable for oral administration.

[0037] The composition according to the invention can generally be used as a food or feed additive. In one embodiment, based on the weight of the composition, the total concentration of the pectin described herein is at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99%, 100%. In another embodiment, the amount of the pectin described herein (based on dry weight) is from 1 g / 100 g of the composition (1% by weight) to 100 g / 100 g of the composition (100% by weight), preferably from 50 g / 100 g to 90 g / 100 g of the composition (50% to 90% by weight), more preferably from 60 g / 100 g to 80 g / 100 g.

[0038] The composition according to the invention generally relates to animal feed containing the composition mentioned above. Preferably, the composition is present in an amount of 0.01 to 10 wt% of the total weight of the composition. In another embodiment, based on the total weight of the feed formulation, the pectin having a DE according to the invention (as described above) is present in an amount of 0.01 to 5 wt%.

[0039] In particular, the composition or feed as described in one or more of the above embodiments is used to improve the feed intake pattern of animals, thereby redistributing energy in the animals. Such use is characterized by delayed feed intake (delayed first feeding), less but more frequent feeding. For the purposes of the present invention, the term "energy" should be understood to represent the adipose tissue present in the animal.

[0040] By using the composition or feed according to the invention, less fat is deposited in the visceral tissues of the animal, thereby improving the leanness of the meat and other animal-derived products (such as eggs and / or milk).

[0041] Finally, using pectin with an esterification degree of less than 65% helps to redistribute the energy in the animal body, by first showing delayed feed intake (delayed first feeding), and then consuming less food, but more frequently. To more clearly understand the present invention, the preferred forms will be described with reference to the following examples.

[0042] Example 1: At Incorporating LM pectin into the diet results in more and smaller meals

[0043] Rat feeding trial setup

[0044] Seventeen male Wistar rats (body weight ±320 g, Harlan Netherlands BV, Horst, The Netherlands) were individually housed in TSE cages in a climate-controlled room (21°C ± 1) on a 12-hour:12-hour light-dark cycle (lights on at 10:00 AM). These special cages were equipped with food weighing sensors (TSE Systems GmbH, Bad Homburg, Germany) for continuous multi-day recording of food intake to monitor diurnal feeding patterns, meal size, and meal number. Diurnal food intake patterns were calculated as the average of the last two consecutive days, with the first day for adaptation. These plexiglass cages (40×23×15 cm) consisted of sensitive weight-balanced food stations (stainless steel food containers for standard-sized food pellets).

[0045] Animals were allowed ad libitum access to food. Water was available ad libitum throughout the study. Food intake and body weight were measured daily at 10 AM. For weighing, a laboratory scale (sensitivity 0.1 g) was used. The experiment was approved by the Ethical Committee of Animal Experiments of the University of Groningen.

[0046] All animals were bilaterally implanted with long-term cardiac catheters in the jugular veins to enable stress-free blood sampling during an intravenous glucose tolerance test (IVGTT). Surgery was performed under general isoflurane (2%) anesthesia. Animals had at least 10 days to recover before the start of the experiment. The patency of the cannulas was checked weekly.

[0047] The entire trial lasted 11 weeks:

[0048] · Week 1: Measurement of feeding pattern (TSE)

[0049] · Week 3: Blood sampling during a single 1.5-g meal

[0050] · Week 4: Measurement of feeding pattern (TSE)

[0051] · Week 6: Intravenous glucose tolerance test

[0052] · Week 9: Measurement of feeding pattern (TSE)

[0053] ● Week 11: Body analysis

[0054] Diet

[0055] Nine rats were fed a control diet, while eight rats were fed a pectin-rich diet. The composition of the diet was as follows: 95% feed RMH-B diet (obtained from Arie Blok, Woerden, the Netherlands) and 5% pectin (see pectin source). The diet was prepared as follows: All components (including 0.25% TiO2 as a marker) were mixed with water in an industrial mixer to 600 mL / kg (kilo) until a homogeneous mixture / dough was obtained. After mixing for 20 minutes, the diet was granulated (diameter 1.0 cm) using a granulator. The resulting granules were dried at room temperature using compressed air for 48 hours.

[0056] Pectin source

[0057] Pectin with a DE of 33 was isolated from citrus and obtained from Herbstreith & Fox (Neuenbürg / Württingen, Germany).

[0058] Analysis of feeding patterns

[0059] During the second feeding pattern measurement, the animals were observed and measured for 48 hours. The data obtained were averaged among all animals fed a specific diet and are shown in the table below. Statistical analysis was performed using a T-test (student T test).

[0060]

[0061] Surprisingly, animals fed pectin consumed significantly more times but smaller amounts of food. Additionally, there was no significant difference in the total amount of the two diets consumed during this period (40.92 grams vs. 40.69 grams).

[0062] Example 2: Incorporation of LM pectin into the diet results in reduced fat deposition

[0063] The rat experiment was as described in Example 1. After sacrifice, a body analysis was performed to determine the amount of fat. The liver, stomach, intestine (from ilium to rectum), spleen, and kidneys were removed and weighed. Retroperitoneal and epididymal fat were also weighed. A petroleum-based Soxlet fat extractor was used to determine the fat content of the skin, body, and intestine. Visceral fat is defined here as the sum of intestinal fat, epididymal fat, and retroperitoneal fat.

[0064]

[0065] Surprisingly, both the absolute and relative fat percentages were reduced in animals fed pectin. This was also evident for the amount and relative percentage of visceral and intestinal fat.

[0066] Example 3: Effect of low and high esterified pectins on total feed intake in piglets

[0067] Background of the Example: Pectin with a DM value of 33% has been tested in young pigs and it showed a beneficial effect on feed intake compared to DM > 65%.

[0068] During a 35-day experimental period, 621 weaned piglets (7.4 kg body weight) were allocated to: 1) a control group; 2) a diet containing 3% pectin (33% DM); or 3) a diet containing 3% pectin (>65% DM). The piglets were housed in a weaner facility in pens, with 7 to 9 piglets per pen, such that there were 27 pens (replicates) for each treatment. Four of these replicates (for each treatment) were housed in pens equipped with feeding stations for weaned pigs to enable measurement of individual feed intake characteristics. Throughout the 35-day period, the piglets had free access to feed and water.

[0069]

[0070] Surprisingly, low-esterified pectin (expressed as pectin DE 33) maintained feed intake during the growth period of piglets, while high-esterified pectin (expressed as pectin DE > 65) affected feed intake in an adverse manner.

[0071] References

[0072] - JERACI, J.L. & LEWIS, B.A. (1989). Determination of soluble fibre components: (1->3; 1->4)-β-D-glucans and pectins. Anim. Feed Sci. Technol. 23: 15 - 25.

[0073] - BAILONI, L., SCHIAVON, S., PAGNIN, G., TAGLIAPIETRA, F. & BONSEMBIANTE, M. (2005). Quanti - qualitative evaluation of pectins in the dietary fibre of 24 foods, Ital. J. Anim. Sci. 4: 49 - 58.

[0074] - MCCREADY, R.M. (1970). Pectin. In: JOSLYN, M.A. (ed.) Methods in food analysis: physical, chemical and instrumental method of analysis. Academic Press, New York, USA, 565 - 595.

[0075] - VORAGEN, A.G.J., BELDMAN, G. & SCHOLS, H. (2001). Chemistry and Enzymology of Pectins. In: MCCLEARY, R.M. & PROSKY, L. (eds.) Advanced dietary fibre technology. Blackwell Sci. Ltd., Oxford, UK, 379 - 398.

[0076] This application also relates to the following embodiments:

[0077] 1. A composition comprising a carbohydrate, wherein the carbohydrate comprises at least one pectin with an esterification degree of less than 65%.

[0078] 2. The composition according to embodiment 1, characterized in that the esterification degree of the pectin is less than 55%.

[0079] 3. The composition according to embodiment 1 or 2, characterized in that the pectin comprises one or more α - D-(1→4) galacturonic acid polymers, or a mixture of one or more of said polymers.

[0080] 4. The composition according to any one of embodiments 1 to 3, characterized in that the composition further comprises vitamins, trace elements, minerals or carboxylic acids and / or their salts, and the carboxylic acids are selected from valeric acid, formic acid, acetic acid, propionic acid, medium - chain fatty acids, lactic acid, butyric acid, citric acid, maleic acid, fumaric acid, benzoic acid, succinic acid, sorbic acid, tartaric acid.

[0081] 5. The composition according to any one of embodiments 1 to 4, characterized in that the pectin is present in the composition at a concentration of 1% to 100% of the total weight of the composition.

[0082] 6. A foodstuff comprising the composition according to any one of embodiments 1 to 5.

[0083] 7. The foodstuff according to embodiment 6, characterized in that the composition is present at 0.01% to 10% of the total weight of the composition.

[0084] 8. The food according to embodiment 6 or 7, which comprises 0.01 to 5 wt% of pectin based on the total weight of the food preparation.

[0085] 9. The composition according to any one of embodiments 1 to 5 or the animal food according to embodiments 6 to 8, which is used to improve the food intake pattern of animals and humans for energy redistribution in humans and animals.

[0086] 10. The composition or food according to the application of embodiment 9, wherein the improved food pattern is characterized by delayed food intake (delayed first feeding), less but more frequent feeding.

[0087] 11. The composition or food according to the application of embodiment 9 or 10, wherein the animal belongs to the group of animals that may develop or suffer from energy imbalance, which includes birds, cattle, dogs, horses, chickens, cats, goats, rabbits, mice, weasels, sheep, fish, pigs, and fox animals.

[0088] 12. The composition or food according to the application of embodiment 11, wherein the animal is preferably a pig, a chicken, a cow, a sheep, a dog, or a cat.

[0089] 13. The composition or food according to the application of any one of embodiments 9 to 12, wherein the energy represents the adipose tissue of the animal or human.

[0090] 14. The composition according to any one of embodiments 1 to 5 or the food according to embodiments 6 to 8, which is used to improve the leanness of meat and other animal-derived products.

[0091] 15. The composition or food according to the application of embodiment 14, wherein the animal-derived products are meat, eggs, and milk.

Claims

1. A composition comprising a carbohydrate, wherein the carbohydrate comprises at least one pectin having an esterification degree of less than 65%.

2. The composition according to claim 1, wherein The esterification degree of the pectin is less than 55%.

3. The composition according to claim 1 or 2, characterized in that The pectin comprises one or more α-D-(1→4) galacturonic acid polymers, or a mixture of one or more of said polymers.

4. The composition according to any one of claims 1 or 2, characterized in that The composition further comprises vitamins, trace elements, minerals or carboxylic acids and / or their salts, and the carboxylic acids are selected from valeric acid, formic acid, acetic acid, propionic acid, medium-chain fatty acids, lactic acid, butyric acid, citric acid, maleic acid, fumaric acid, benzoic acid, succinic acid, sorbic acid, tartaric acid.

5. The composition according to any one of claims 1 or 2, characterized in that The pectin is present in the composition at a concentration of 1% to 100% of the total weight of the composition.

6. A foodstuff comprising the composition according to any one of claims 1 to 5.

7. The foodstuff according to claim 6, characterized in that The composition is present in an amount of 0.01% to 10% of the total weight of the composition.

8. The foodstuff according to claim 6 or 7, which comprises pectin in an amount of 0.01 to 5 wt% based on the total weight of the foodstuff preparation.

9. Use of the composition according to any one of claims 1 to 5 or the animal foodstuff according to claims 6 to 8 for the preparation of a foodstuff preparation for improving the food intake pattern of animals and humans to redistribute energy in humans and animals.

10. The use according to claim 9, wherein the improved food pattern is characterized by a delayed food intake (delayed first feeding), fewer but more frequent feedings.

11. The use according to claim 9 or 10, wherein the animal belongs to the group of animals that may develop or suffer from energy imbalance, which includes birds, cattle, dogs, horses, chickens, cats, goats, rabbits, rats, weasels, sheep, fish, pigs and fox animals.

12. The use according to claim 11, wherein the animal is preferably a pig, a chicken, a cow, a sheep, a dog, a cat.

13. The use according to any one of claims 9 or 10, wherein the energy represents the adipose tissue of the animal or human.

14. Use of the composition according to any one of claims 1 to 5 or the foodstuff according to claims 6 to 8 for the preparation of a foodstuff preparation for improving the leanness of meat and other animal-derived products.

15. The use according to claim 14, wherein the animal-derived products are meat, eggs and milk.

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