COMBINATION OF SATURATION COMPONENTS WITH ARGININE

Description

Field of invention

[0001] The present invention primarily relates to a combination agent for reducing appetite and / or inducing a feeling of satiety and / or reducing energy intake and / or reducing body weight. Furthermore, the present invention relates to a medical use of the combination agent, in particular for use in the treatment of overweight and obesity, as well as for use in the prevention of cardiovascular diseases, stroke, diabetes, joint damage, and spinal degeneration, and to a non-therapeutic use of the combination agent. The focus of the present invention is particularly on the use of the combination agent to induce a feeling of satiety and / or reduce energy intake and / or reduce body weight.Finally, the present invention relates to the use of the combination agent for the manufacture of an orally consumable preparation or food ingredient, and to an orally consumable preparation or food ingredient manufactured therefrom. State of the art

[0002] The mechanism of satiety is a very complex bodily process involving numerous factors, not all of which have yet been fully researched. Fundamentally, hunger and satiety serve to regulate human food intake and ensure the adequate supply of nutrients to the body.

[0003] It is known that hunger and satiety are mediated by a specific region in the brain, the hypothalamus. Two centers operate here: the hunger center and the satiety center. These centers regulate the release of hormones into the bloodstream that either trigger food intake or a halt to eating. The hunger center induces the release of the "hunger hormones" neuropeptide Y, agouti-related peptide (AGRP), and melanin-concentrating hormone (MCH), as well as cannabis-like hormones (endocannabinoids). The satiety center primarily works with the "satiety hormones" propiomelanocortin (alpha-MSH), CARTA, and serotonin. The intensity of the hunger and satiety centers depends on signals from the body: A drop in blood sugar signals hunger, while the increased release of insulin during periods of high blood sugar activates the satiety center.

[0004] Signals from the gastrointestinal tract also play a role: After the stomach is full from eating, stretch receptors in the stomach and intestines transmit afferent signals to the central nervous system. Additionally, certain hormones in the stomach and intestines (such as leptin, cholecystokinin, and glucagon-like peptide-1) are released and stimulate the satiety center. Furthermore, recent studies show that an increased level of peripherally occurring serotonin, released by enterochromaffin cells in the intestine after stimulation, is also associated with a heightened feeling of satiety (Hochkogler, Christina M. et al., The capsaicin analog nonivamide decreases total energy intake from a standardized breakfast and enhances plasma serotonin levels in moderately overweight men after administration in an oral glucose tolerance test: A randomized, crossover trial, Molecular nutrition & food research, 58.6 (2014): 1282–1290).Conversely, lower plasma serotonin levels were associated with increased appetite (Hochkogler, Christina M. et al., Appetite-inducing effects of homoeriodictyol: Two randomized, cross-over interventions, Molecular nutrition & food research, 61.12 (2017): 1700459).

[0005] The frequent occurrence of persistent overweight, caused by lack of exercise and / or excessive food intake and / or disorders of the satiety mechanism, such as obesity (a nutritional and metabolic disease) and eating disorders like binge eating, can lead to secondary diseases such as insulin resistance, lipid metabolism disorders, high blood pressure, type 2 diabetes, arteriosclerosis, heart attack, or stroke, and ultimately to premature death. In particular, a high content of easily metabolized carbohydrates, proteins, and especially fats in the diet leads to the formation of fat deposits and can ultimately contribute significantly to the aforementioned problems.

[0006] To counteract an increased intake of calorically relevant food components, there has long been a desire to provide oral preparations that can reduce the feeling of hunger and natural appetite and / or increase the feeling of satiety accordingly.

[0007] In order to limit the intake of food components that are often highly preferred hedonically, especially fats and sweet carbohydrates (sugars), their content in calorie-reduced foods, the so-called "light products", is greatly reduced and often replaced by substitutes (thickeners for fats, non-caloric sweeteners instead of sugars).

[0008] When consuming "light" products, it can happen that a product which, due to clever formulation, has a comparable hedonic value to the high-energy original product is consumed in larger quantities, and in the worst case, this even leads to an increased intake of calorie-relevant food components. In such cases, the goal of reducing calorie intake is missed.

[0009] Various methods are used in the treatment of overweight and obesity to limit the food intake of those affected. Dietary fibers with a high water-binding capacity, such as glucomannan (konjac) or psyllium husks, have a moderate effect.

[0010] In addition, various anorectics (appetite suppressants) are available on the market. Anorectics are drugs with an appetite-suppressing effect. This effect is based on the inhibition of the hunger center or an influence on the satiety center in the hypothalamus of the brain. The best-known representatives of this class of drugs are aminorex, cathine, ephedrine, phentermine, phenylpropanolamine (PPA) or norephedrine, fenfluramine, sibutramine, nicotine, and rimonabant. Many of these drugs are no longer used therapeutically because prolonged use leads to dependence and can cause serious side effects.

[0011] It is known that by increasing dopamine and serotonin release in certain brain regions, combined with exposure to nutrients from orally consumed products (especially food), and by inducing leptin and serotonin receptor proteins, appetite can be negatively affected and satiety positively influenced, for example, by nonivamide. In addition to affecting appetite and satiety, this can also positively influence the consumer's mood. For instance, there are already foods known to contain dopamine and serotonin that have a mood-enhancing effect.

[0012] Studies have shown that pure capsaicin, the main spicy compound from chili peppers ( Capsicum annuum), can show an appetite-reducing and satiety-enhancing effect (Smeets, AJPG, Westerterp-Plantenga, M., Capsaicin, in weight control and slimming ingredients in Food Technologies, Cho, Susan S. (Ed.), 201 - 211, Wiley-Blackwell: Ames, lowa, 2010). This observed effect is presumably due to the fact that capsaicin imparts a sensation of heat when ingested orally.

[0013] The use of capsaicin in food is not permitted in the European Union (it was removed from the Community Flavoring List in 2004) because the compound's genotoxic potential was negatively assessed (European Food Safety Authority (EFSA), P., Italy, Opinion of the Scientific Committee on Food on Capsaicin. European Commission 2002, (SDF / CS / FLAV / FLAVOUR / 8 ADD1 Final)). Furthermore, its use in food is often difficult because capsaicin has a low taste threshold (sensory detection threshold) and a high potency as a pungent substance (16,000,000 Scoville units, see http: / / en.wikipedia.org / wiki / Capsaicin; version of the entry with last changes from November 11, 2011, 9:02 PM).Due to the high price of the pure substance, capsaicin is almost exclusively used in the form of a capsicum extract, which, in addition to other pungent substances, also contains residues of other flavoring substances that taste or smell like capsicum and is therefore only conditionally suitable for widespread use.

[0014] In EP 2 614 727 A1, nonivamide (N-nonanoylvanillylamine) is described as a highly effective flavoring agent that exhibits the desired effects described above, namely appetite reduction and satiety enhancement. However, the substance's intrinsic sharpness makes its use problematic, particularly in mild aromatic end applications.

[0015] WO 2017 / 220168 A1 discloses alternative, non-pungent-tasting cinnamyl alcohol derivatives for use in therapeutic and non-therapeutic procedures as appetite suppressants, satiety stimulants, energy-reducing agents, weight-loss aids, or mood enhancers. However, these derivatives are not as effective as nonivamide and therefore require relatively high doses.

[0016] EP 2 918 270 A1 proposes, in comparison to nonivamide, less pungent alkenic acid derivatives for use in therapeutic and non-therapeutic applications as appetite suppressants, satiety stimulants, energy-reducing agents, or mood enhancers. However, these substances are currently scarcely commercially available and cannot be isolated in sufficient quantities from natural extracts. Furthermore, the efficacy of these substances is lower than that of nonivamide, necessitating higher dosages and correspondingly stronger sensory effects.

[0017] The primary object of the present invention is therefore to provide a combination agent, particularly with regard to the known effects of nonivamide, which can be used as an agent for reducing appetite and / or as an agent for inducing a feeling of satiety and / or as an agent for reducing energy intake and / or as an agent for reducing body weight, and which in particular produces significantly stronger effects at the same or lower dosage compared to, for example, nonivamide.

[0018] Furthermore, it was an object of the present invention to provide such a combination agent, in particular an orally consumable product, which already exhibits the above-mentioned effects in small quantities and which, when consumed, does not cause any unpleasant sensory notes or aftertaste, or can be used in such a way that it solves the object of the invention and does not, or does not significantly, affect the organoleptic properties of an orally consumable product (in particular a food, feed or drug) in which it can be used. Summary of the invention

[0019] The problems at hand are solved by the subject matter of the independent patent claims.

[0020] A first object of the present invention relates to a combination agent comprising or consisting of the following components: (a) one or more first saturation component(s), wherein the one or more first saturation component(s) is / are selected from the group consisting of nonivamide, pellitorine, cinnamyl alcohol derivatives, selected from the group consisting of cinnamyl formate, cinnamyl acetate, cinnamyl propionate, cinnamyl butyrate, cinnamyl isobutyrate, cinnamyl isovalerate, cinnamyl tiglinate, cinnamyl benzoate, cinnamyl phenyl acetate, and cinnamyl cinnamate, cinnamamide derivatives of the general formula wherein R1, R2, R3 and R4 independently represent hydrogen or a methoxy group, aromatic alkenic acid derivatives selected from the group consisting of dihydropiperlinuminin, chingchengenamide A, piperdardin and methyl-7-(1,3-benzodioxol-5-yl)hepta-2,4-dienoate, and mixtures thereof; (b) added free arginine or its possible stereoisomers and mixtures of the stereoisomers or its sodium, calcium, magnesium, potassium or ammonium salts; and optionally (c) one or more second saturation component(s), wherein the one or more second saturation component(s) is selected from the group consisting of plant or animal proteins and protein hydrolysate(s); and / or (d) one or more sensorially active additive(s).

[0021] A second embodiment according to the invention relates to the medical or non-medical use of the combination agent.

[0022] Furthermore, the present invention relates to the use of the aforementioned combination agent for use as an agent for (i) Reduction of appetite; and / or (ii) Induction of a feeling of satiety; and / or (iii) Reduction of energy intake; and / or (iv) Reduction of body weight.

[0023] Ultimately, the present invention relates to the use of the combination agent for the manufacture of an orally consumable preparation, in particular a food, a food supplement, a feedstuff and a drug, or a food ingredient, as well as an orally consumable preparation or food ingredient comprising the combination agent according to the invention.

[0024] Further aspects of the present invention and preferred embodiments will become apparent from the following detailed description and, in particular, from the wording of the attached patent claims. Figures

[0025] Figure 1 is a diagram showing the subjective feeling of hunger before and after administration of combination agents according to the invention (control shown as a line). Figure 2 is a diagram which the ad libitum Energy uptake 140 min after administration of combination agents according to the invention (control shown as a line). Figure 3 Figure 1 is a diagram showing the hunger hormone ghrelin concentrations 15, 30, 60, 90 and 120 minutes after administration of combination agents according to the invention. Figure 4 is a correlation analysis between the Δ AUC (area under the curve) values ​​of serotonin and gastric emptying. Detailed description of the invention

[0026] In a first aspect, the present invention relates to a combination agent comprising or consisting of the following components: (a) one or more first saturation component(s), wherein the one or more first saturation component(s) is / are selected from the group consisting of nonivamide, pellitorine, cinnamyl alcohol derivatives, selected from the group consisting of cinnamyl formate, cinnamyl acetate, cinnamyl propionate, cinnamyl butyrate, cinnamyl isobutyrate, cinnamyl isovalerate, cinnamyl tiglinate, cinnamyl benzoate, cinnamyl phenyl acetate, and cinnamyl cinnamate, cinnamamide derivatives of the general formula wherein R1, R2, R3 and R4 independently represent hydrogen or a methoxy group, aromatic alkenic acid derivatives selected from the group consisting of dihydropiperlinuminin, chingchengenamide A, piperdardin and methyl-7-(1,3-benzodioxol-5-yl)hepta-2,4-dienoate, and mixtures thereof; (b) added free arginine or its possible stereoisomers and mixtures of the stereoisomers or its sodium, calcium, magnesium, potassium or ammonium salts; and optionally (c) one or more second saturation component(s), wherein the one or more second saturation component(s) is selected from the group consisting of, in particular, plant or animal proteins and a protein or a protein hydrolysate; and / or (d) one or more sensorially active additive(s).

[0027] The present invention is based on the surprising finding that the combination agent according to the invention, in particular an orally consumable product, can reduce appetite and induce a faster feeling of satiety, thereby simultaneously reducing energy intake and / or increasing the basal metabolic rate. The reduced energy intake and / or increase in basal metabolic rate ultimately lead to weight loss.

[0028] The following describes the components (a) to (d) of the combination agent according to the first aspect of the present invention and their preferred embodiments, which can be combined with each other as far as is technically useful.

[0029] Component (a) - one or more first saturation component(s)

[0030] The first satiating component(s) of the combination agent according to the invention are substances with a sensory taste or smell (flavorings) and a simultaneous weight-reducing effect, wherein the weight-reducing effect is mainly based on an inhibition of the hunger center or an influence on the satiety center in the hypothalamus of the brain. Furthermore, these substances can contribute to weight reduction by increasing the basal metabolic rate through a sympathomimetic effect. However, the effect can preferably also be based on an increase in the peripheral plasma serotonin level. Conversely, lower plasma serotonin levels have been associated with increased appetite (Hochkogler, Christina M. et al., Appetite-inducing effects of homoeriodictyol: Two randomized, cross-over interventions, Molecular nutrition & food research, 61.12 (2017): 1700459).

[0031] Such first satiating components used in the combination agent according to the invention are, in the present context, preferably naturally occurring low-molecular-weight substances such as nonivamide, trans-pellitorin, cinnamyl alcohol derivatives, cinnamamide derivatives, or aromatic alkenoic acid derivatives, which increase peripheral serotonin levels. These satiating components thus also influence lipid and / or glucose metabolism, the gastric residence time of the bolus, and ultimately reduce the feeling of hunger and / or provide a long-lasting feeling of satiety.

[0032] The first satiating components have in common that they exhibit a sensorially active effect. In the combination agent according to the invention, however, the one or more first satiating component(s) are used in an amount below or near their sensory detection threshold (the lowest concentration at which a taste or smell is perceptible) and thus not in aroma-imparting concentrations, so that no unpleasant sensory notes or an undesirable aftertaste occur when consuming the combination agent according to the invention. At the same time, however, the desired physiological effects described above, namely appetite reduction and satiety enhancement, are achieved in the concentration range used.

[0033] In all embodiments of the first saturation component, the first saturation component or a mixture of several of the first saturation components is preferred which exhibits only a subthreshold odor or taste value at the application concentration, i.e. preferably the first saturation component or a mixture of several of the first saturation components is used around the detection threshold or lower.

[0034] In a preferred embodiment of the present invention, the first saturation component is nonivamide. Nonivamide:

[0035] Nonivamide, or N-nonanoylvanillylamine (as described in EP 2 614 727 A1, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by reference), is a known and authorized flavoring agent (Flavis number 16.006; EFSA: assessed in FGE.86 with 'no safety concern'; CAS number 2444-46-4) and is already used in a variety of foods to achieve a distinct spiciness. The irritation threshold of N-nonanoylvanillylamine is 0.054 mg / kg, and the detection threshold is 0.107 mg / kg (see Kollmannsberger, H., Content composition and sensory quality of 20 cultivars of different Capsicum species, Dissertation, Technical University of Munich, Weihenstephan, 2007, page 9).

[0036] N-Nonanoylvanillylamine is also known as pseudocapsaicin, N-((4-hydroxy-3-methoxyphenyl-)methyl-)nonanamide, pelargonic acid vanillylamide, or nonivamide. N-Nonanoylvanillylamine (compound I) is shown in the following figure for clarity:

[0037] As mentioned above using capsaicin as an example, the use of pungent compounds is not always straightforward. Often, the spiciness of orally consumed products (especially food, animal feed, and pharmaceuticals) is undesirable, and excessively pungent orally consumed products are frequently rejected by consumers.

[0038] Surprisingly, it has been shown that N-nonanoylvanillylamine is able to already In a concentration range of 0.01 µM to 10 µM (0.003 mg / kg to 3 mg / kg), it stimulates serotonin release in neurons by up to approximately 270% against the respective control, and in a concentration of approximately 0.03 mg / kg (corresponding to 0.1 µM), it stimulates dopamine release after acetylcholine stimulation by up to approximately 700% against the respective control. in each case at a concentration that is both significantly below the threshold values ​​and far below typical concentrations used in orally consumable products (especially food, animal feed or pharmaceuticals).

[0039] The lipophilicity of N-nonanoylvanillylamine generally results in good bioavailability, meaning good absorption from the gastrointestinal tract into the bloodstream. Thus, even at concentrations of N-nonanoylvanillylamine below the taste perception threshold (i.e., below 0.1 mg / kg) and with typical intake amounts of orally consumed products (especially food, animal feed, and pharmaceuticals), the aforementioned biological effects occur. in vivo a.

[0040] Preferably, N-nonanoylvanillylamine is used in the combination agent at a concentration of 1 mg / kg or less, based on the total weight of the combination agent, preferably at a concentration of 0.5 mg / kg or less, particularly preferably at a concentration of 0.1 mg / kg or less, and most preferably at a concentration of 0.05 mg / kg or less.

[0041] In a further embodiment of the combination agent according to the first aspect of the present invention, the one or more first saturation component(s) are selected from the group consisting of: trans-pellitorin, cinnamyl alcohol derivatives, cinnamamide derivatives, and aromatic alkenoic acid derivatives and mixtures thereof. These can preferably also be used in combination with nonivamide (N-nonanoylvanillylamine), which leads to advantageous synergies in the effects. Pellitorin:

[0042] Pellitorin (trans-pellitorin) is a major active ingredient of pellitory root. It exhibits a strong numbing sensory effect, known as "tingling," and strongly stimulates salivation. In small quantities, pellitorin is used as a flavoring agent to mask astringents or to increase juiciness. Pellitorin (compound III) is illustrated in the following figure: The detection threshold for pellitorin is 0.1 mg / kg.

[0043] Pellitorin is used in the combination agent according to the present invention at a concentration of 2 mg / kg or less, based on the total weight of the combination agent, preferably at a concentration of 0.2 mg / kg or less, and particularly preferably at a concentration of 0.1 mg / kg or less. Preferably, pellitorin is used at a concentration of at least 0.0001 mg / kg or more, based on the total weight of the combination agent, more preferably at a concentration of 0.001 mg / kg or more, and most preferably at a concentration of 0.005 mg / kg or more. Cinnamyl alcohol derivatives:

[0044] Another alternative first saturation component used in the combination agent according to the present invention is a cinnamyl alcohol derivative of formula (V) (as described in WO 2017 / 220168 A1, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by reference) or is a mixture of two or more cinnamyl alcohol derivatives of formula (V): wherein the double bond can have an E or Z configuration or any mixture of E and Z configurations, and wherein Q r is an acyl group of formula (VI) is where R is hydrogen or methyl or a saturated or unsaturated, linear or branched or cyclic aliphatic residue with 2 to 6 carbon atoms or phenyl or phenylmethyl.

[0045] According to a preferred embodiment, in the cinnamyl alcohol derivative of formula (V) or the mixture of two or more cinnamyl alcohol derivatives of formula (V) R (in the case of a mixture, each independently of the others) selected from the group consisting of hydrogen, methyl, ethyl, propyl, 2-propyl, 1-butyl, 2-butyl, 2-methyl-1-propyl, 1-pentyl, 2-pentyl, 3-pentyl, 2-methyl-1-butyl, 2-methyl-2-butyl, 2-methyl-3-butyl, 3-methyl-1-butyl, 1-hexyl, 2-hexyl, 3-hexyl, 2-methyl-1-pentyl, 2-methyl-2-pentyl, 2-methyl-3-pentyl, 2-methyl-4-pentyl, 3-methyl-1-pentyl, 3-Methyl-2-pentyl, 3-Methyl-3-pentyl, Vinyl, E- and Z- 1-Propen-1-yl, 2-Propen-1-yl, E- and Z- 2-Buten-2-yl, 3-Buten-2-yl, E- and Z-Prenyl, E- and Z-Isoprenyl, Phenyl and Phenylmethyl.

[0046] In particular, according to the invention, the cinnamyl alcohol derivative of formula (V) is preferably selected from the group consisting of: Cinnamyl formate (Compound 2, FEMA# 2299) Cinnamyl acetate (Compound 3, FEMA# 2293) Cinnamylpropionate (Compound 4, FEMA# 2301) Cinnamyl butyrate (Compound 5, FEMA# 2296) Cinnamyl isobutyrate (Compound 6, FEMA# 2297) Cinnamyl isovalerate (Compound 7, FEMA# 2302) Cinnamyl tiglinate (compound 8, EC flavoring list 09.339) Cinnamyl benzoate (Compound 9, FEMA# 4703) Cinnamylphenyl acetate (compound 10, FEMA# 2300) and Cinnamyl cinnamate (Compound 11, FEMA# 2298)

[0047] According to a further preferred embodiment of the present invention, the cinnamyl alcohol derivative of formula (V) or the cinnamyl alcohol derivatives of formula (V) in the mixture (each) are present to more than 50%, preferably to more than 90%, particularly preferably to more than 95% in the E-configuration.

[0048] The combination agent according to the first aspect of the present invention preferably comprises a cinnamyl alcohol derivative of formula (V) or a mixture of at least two, three, four, five, six, seven, eight, nine, ten, or eleven cinnamyl alcohol derivatives of formula (V), which are preferably selected from the group consisting of: compound 2, compound 3, compound 4, compound 5, compound 6, compound 7, compound 8, compound 9, compound 10, or compound 11. It is also advantageous if all 11 compounds are present in such a combination agent. Compounds 1 and 2 are preferred.

[0049] The cinnamyl alcohol derivatives of formula (V) used according to the invention are able to stimulate serotonin release in neurons to up to approximately 130% of the positive control (nonivamide, EP 2 614 727 A1) even at concentrations as low as 10 µM (approx. 1 mg / kg to approx. 3 mg / kg). The respective concentrations of the aromatic cinnamyl alcohol derivatives are therefore low compared to typical concentrations used to achieve a flavor effect. While flavor effects are to be expected, these should not be dominant, even in mildly flavored orally consumed products.

[0050] According to a preferred embodiment, the total concentration of the cinnamyl alcohol derivatives of formula (V) in the combination agent is 20 mg / kg or less, preferably 5 mg / kg or less, and particularly preferably 2 mg / kg or less, in each case based on the total weight of the combination agent. When determining the total concentration of the cinnamyl alcohol derivatives in the mixture, the sum of the concentrations of the individual compounds is meant. Cinnamic acid amide derivatives:

[0051] In a further embodiment of the present invention, the first saturation component is a cinnamic acid amide derivative of formula (VII) (as described in EP 2 737 807 A1, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference) or a mixture of two or more cinnamic acid amide derivatives of formula (VII): where R1, R2, R3 and R4 independently represent hydrogen or a methoxy group.

[0052] Among the cinnamic acid amide derivatives to be used according to the invention, those have proven particularly advantageous in which at least one of the groups R1, R2, R3 and R4 in formula (VI) represents hydrogen. The use of cinnamic acid amide derivatives in which R1, R2 and R4 represent a methoxy group and R3 represents hydrogen is especially preferred.

[0053] The combination agent according to the first aspect of the present invention preferably comprises a cinnamic acid amide derivative of formula (VII) or a mixture of at least two, three, four, five or more cinnamic acid amide derivatives of formula (VII).

[0054] According to a preferred embodiment, the total concentration of the cinnamic acid amide derivatives of formula (VI) in the combination agent is 100 mg / kg or less, preferably 50 mg / kg or less, and particularly preferably 5 mg / kg or less, in each case based on the total weight of the combination agent. When determining the total concentration of the cinnamic acid amide derivatives in the mixture, the sum of the concentrations of the individual compounds is meant.

[0055] The aromatic alkenoic acid derivatives of formula (VIII) are selected from the group consisting of: 5-(1,3-Benzodioxol-5-yl)-N-isobutyl-pent-2-enamide (dihydropiperlinluminin, compound 12) 7-(1,3-Benzodioxol-5-yl)-N-isobutyl-hepta-2,4-dienamide (Chingchengenamide A, compound 13): 7-(1,3-Benzodioxol-5-yl)-1-(1-piperidyl)hepta-2,4-dien-1-one (Piperdardine, Compound 14) and Methyl 7-(1,3-benzodioxol-5-yl)hepta-2,4-dienoate (compound 15).

[0056] The aromatic alkenoic acid derivatives of formula (VIII) according to the invention are preferably present in the E-configuration to more than 50%, particularly preferably to more than 80%, and particularly preferably to more than 90%, wherein the aromatic alkenoic acid derivatives are preferably selected from compounds 12 to 15.

[0057] The combination agent according to the first aspect of the present invention preferably comprises an aromatic alkenoic acid derivative of formula (VIII) or a mixture of at least two, three or more aromatic alkenoic acid derivatives of formula (VIII), which are preferably selected from the group consisting of compound 12, compound 13, compound 14 and compound 15. It is also advantageous if all four compounds are present in such a combination agent.

[0058] The aromatic alkenoic acid derivatives of formula (VIII) according to the invention are able to stimulate serotonin release in neurons by up to approximately 300% against the respective control, even in a concentration range of 0.01 µM to 10 µM (approx. 0.02 mg / kg to approx. 2 mg / kg).

[0059] The respective concentrations of the aromatic alkenic acid derivatives are low compared to typical concentrations used to achieve a taste effect; therefore, strongly perceptible aroma effects are not to be expected.

[0060] Accordingly, a preferred embodiment is a combination agent in which the total concentration of the aromatic alkenic acid derivatives of formula (VIII) is in the range of 20 mg / kg or less, preferably in a concentration of 5 mg / kg or less, and particularly preferably in a concentration of 2 mg / kg or less, based on the total weight of the combination agent. When determining the total concentration of the aromatic alkenic acid derivatives in the mixture, the sum of the concentrations of the individual compounds is meant.

[0061] A characteristic feature of the first satiating component(s) described above and used in the combination agent according to the present invention is that they reduce the feeling of hunger or counteract cravings, increase the feeling of satiety and / or stimulate the metabolism.

[0062] The most preferred first satiating component in the combination agent according to the present invention is nonivamide (N-nonanoylvanillylamine) alone or in combination with capsaicin, cinnamaldehyde and / or trans-pellitori, for example nonivamide and capsaicin and / or cinnamaldehyde and / or trans-pellitori, or capsaicin and cinnamaldehyde and / or trans-pellitori, or cinnamaldehyde and trans-pellitori. Due to its serotonin-releasing effect, such combinations can significantly reduce the feeling of hunger as first satiating components.

[0063] When several first saturation components are used in a mixture, the respective first saturation components to be used according to the invention can each be employed in the combination agent according to the invention at concentrations far below, i.e., significantly below, their respective sensory detection thresholds while maintaining the same effect according to the invention, and without negatively affecting the taste. Since some of the aforementioned first saturation components have a lower sensory detection threshold than nonivamide while maintaining the same effect according to the invention, they can be used in higher quantities in the combination agent according to the invention or can replace a portion of the nonivamide in order to reduce its concentration below its sensory detection threshold.

[0064] Accordingly, a preferred embodiment is a combination agent in which nonivamide is used in combination with capsaicin and / or cinnamaldehyde and / or trans-pellitorin in individual concentrations which, at the concentration used, i.e., the total concentration in the combination agent according to the invention, exhibit only a subthreshold aroma value without deteriorating the physiological effects described above.

[0065] The (total) concentration of the first saturation component is understood to be either the concentration of a first saturation component in the combination agent according to the invention when it is used alone, or the sum of the individual concentrations of the respective individual first saturation components when they are used in mixture in the combination agent according to the invention.

[0066] Some of the first saturation components described in detail above occur naturally in certain plant species, with some of the compounds being obtained and used either directly, i.e., as pure substances, or in the form of extracts and preparations. For example, compound 12 was found in Piper longum (Stangenpfeffer, Tabuneng W., Bando H., Amiya T., 1983, Chemical & Pharmaceutical Bulletin, 31, 3562 - 3565) found, compound 13 in P. nigrum (Friedman M., Levin CE, Lee SU, Lee JS, Ohnisi-Kameyama M., Kozukue N., 2008, J. Agric. Food Chem., 56, 3028 - 3036) and compound 14 in Piper nigrum (Black pepper, Kapoor IP, Singh B., Singh G., De Heluani CS, De Lampasona MP, Catalan CA, 2009, J. Agric. Food Chem., 57, 5358 - 5364) described.

[0067] Such extracts can be obtained from the corresponding fresh or dried plants or plant parts, leaves, seeds, or inflorescences. Typically, the dried plant parts (e.g., fresh or dried roots, fruits, seeds, bark, wood, stems, leaves, or flower parts), preferably in comminuted form, are extracted with a solvent suitable for food and beverages at temperatures from 0 °C to the boiling point of the respective solvent or solvent mixture. The resulting extract is then filtered, and the filtrate is concentrated wholly or partially, preferably by distillation, freeze-drying, or spray-drying. The crude extract thus obtained can then be further processed, for example, by enzymatic treatment or with acid (e.g., acetic acid).under pressure), treated with acidic ion exchangers or with steam, usually at pressures of 0.01 mbar to 100 bar, preferably at 1 mbar to 20 bar, and / or absorbed in a solvent suitable for food and beverages.

[0068] Preferred are extracts in which the first saturation components described above constitute the main proportion based on the total amount of the extracted compounds, for example 1 to 90 wt.%, preferably 10 to 80 wt.%, even more preferably 20 to 70 wt.% based on the total amount of the extracted compounds.

[0069] In a further variant, the combination agent according to the first aspect of the present invention therefore comprises a plant extract, e.g. from Capsicum- Species that include at least one of the saturation component(s) described above. Component (b) - added free arginine or its isomers or derivatives

[0070] As a further main component, the combination agent according to the first aspect of the present invention comprises added free arginine or its isomers or derivatives.

[0071] Surprisingly, it was found that, in addition to one or more first satiety components, the addition of free arginine to the combination agent according to the invention leads to a further synergistically stronger reduction of appetite and / or to the imparting of a feeling of satiety, compared to a preparation comprising only one or more of the first satiety components described above or only arginine.

[0072] Added free arginine is understood to be a free, i.e., unbound, amino acid that is added to the combination agent and is not selectively released from other protein components of the combination agent, or does not originate from other protein components of the combination agent, in particular not from the second saturation component of the combination agent as described below.

[0073] Oral administration of certain free amino acids can stimulate the release of the satiety hormones GLP-1 and PYY-, thereby reducing energy intake. However, the effect described here for the amino acid arginine goes significantly beyond these stimulatory effects.

[0074] The amino acid arginine can exist in the D and L configurations, depending on its possible stereoisomers. The combination agent according to the present invention therefore includes the possible stereoisomers of the aforementioned amino acid as well as mixtures of these stereoisomers.

[0075] In a preferred embodiment, the combination agent according to the invention uses the amino acid arginine in the D or L configuration or mixtures thereof, even more preferably in the enantiomerically pure L configuration.

[0076] The amino acid arginine can also be used in the combination agent according to the invention in the form of its derivatives, particularly in the form of its salts or mixtures thereof. The monovalent or divalent salts and the ammonium salt are preferred. Among the salts, sodium, calcium, magnesium, potassium, or ammonium salts are particularly preferred.

[0077] Due to their influence on proton secretion, as demonstrated by the parietal cell model HGT-1, L-arginine and D-arginine, among the amino acids listed in Table 1 below, are surprisingly particularly effective at reducing hunger and inducing a sustained feeling of satiety. This effect is illustrated by the intracellular proton index (IPX) values ​​listed in Table 1 below. Table 1: amino acid chemical structure functional group molecular weight [g / mol] IPX [induced by 50 mM AA] P-value (stereoisomerism) L D TRP aromatic 204.2 -0.66 ± 0.23 -0.04 ± 0.04 < 0.001 PHE* aromatic 165.2 0.50 ± 0.05 1.58 ± 0.10 < 0.001 ARG* guanidino 174.2 -2.71 ± 0.11 -2.37 ± 0.05 < 0.05 ILE* aliphatic 131.2 0.58 ± 0.07 -0.40 ± 0.04 < 0.001 VAL* aliphatic 117.2 0.99 ± 0.05 -0.44 ± 0.17 < 0.001 LEU* aliphatic 131.2 1.38 ± 0.14 1.10 ± 0.13 < 0.05 PER* imino acid 115.1 0.44 ± 0.08 0.63 ± 0.09 p = 0.156 THR* hydroxyl 119.1 1.43 ± 0.10 1.57 ± 0.05 p = 0.351 SER* hydroxyl 105.1 1.40 ± 0.12 0.87 ± 0.10 < 0.01 ALA* aliphatic 89.1 0.87 ± 0.10 -0.35 ± 0.08 < 0.001

[0078] The intracellular proton secretion (IPX) value in the parietal cell model HGT-1 (proton secretion assay), which is a marker for gastric secretion, indicates how strongly the amino acid can inhibit proton secretion and is thus indirectly a measure of saturation. The intracellular proton index (IPX) is based on the log2 data of the intracellular proton concentration. The lower the IPX, the more protons are secreted. A low IPX is interpreted as stimulation of gastric acid, which in turn is a saturation signal.

[0079] Of the amino acids listed in Table 1, L-arginine and D-arginine have the best acid-modulating effect, which is an indicator of saturation.

[0080] The best results in reducing the feeling of hunger and rapidly achieving satiety are achieved when the combination agent according to the first aspect of the present invention comprises added free L-arginine or D-arginine or mixtures thereof.

[0081] The best results in terms of hunger-reducing and satiety-enhancing effects are obtained when the combination agent comprises free L-arginine added according to the first aspect of the present invention.

[0082] Particularly advantageous, i.e., effective, is the combination agent comprising the added free amino acid L-arginine or D-arginine, or mixtures of the aforementioned amino acids, in an amount of 0.1 to 20 wt.%, preferably 5 to 20 wt.%, based on the total weight of the combination agent. Particularly preferred is an amount of added free amino acid L-arginine or D-arginine, or mixtures of the aforementioned amino acids, of 0.5 to 10 wt.%, and most preferably 2 to 7 wt.%, based on the total weight of the combination agent.

[0083] The best effects according to the invention are achieved with a combination agent comprising the added free amino acid L-arginine in an amount of 0.1 to 20 wt.%, preferably 5 to 20 wt.%, based on the total weight of the combination agent. A particularly preferred amount of added free amino acid L-arginine is 0.5 wt.% to 10 wt.%, and most preferably 2 to 7 wt.%, based on the total weight of the combination agent. Optional component (c) - one or more second saturation component(s)

[0084] Particularly advantageous, i.e. effective, is the combination agent according to the first aspect of the present invention, in particular an orally consumable product which optionally comprises one or more second saturation component(s) as a further component.

[0085] Surprisingly, it was found that when the combination drug was administered with a second satiety component, appetite could be reduced even more and a feeling of satiety occurred even faster, compared to the administration of the same combination drug without a second satiety component.

[0086] Like the first satiating component of the combination agent according to the invention, the second satiating component is also a consumable ingredient with a weight-reducing effect, wherein the weight-reducing effect is mainly based on an inhibition of the hunger center or an influence on the satiety center in the hypothalamus of the brain. Furthermore, this ingredient can contribute to weight reduction by increasing the basal metabolic rate through a sympathomimetic effect.

[0087] The second saturation component consists in particular of edible animal or plant proteins, especially protein isolates, or of edible animal or plant proteins in the form of fractions, partial or complete hydrolysates, or intermediates produced by physicochemical processes or fermentative or enzymatic treatment of the proteins.

[0088] In a preferred embodiment, the combination agent according to the invention comprises an edible animal or plant protein, in particular a protein isolate, as one or more second saturation components. The edible animal or plant protein or protein isolate is selected from proteins of the group consisting of: meat (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, molluscs, insects, eggs, milk, in particular casein and whey, algae, cereals, in particular wheat, barley, rapeseed, sunflowers, rice, potatoes, maize, soybeans, beans, peas, lentils, lupins, peanuts, alfalfa, hemp, and other proteins from edible plants.

[0089] The protein isolates can contain between 30 and 100% pure protein, preferably 50 to 95%, particularly preferably 70 to 90% pure protein, and are obtained by conventional methods.

[0090] In another preferred variant of the combination product, one or more second saturation components are protein hydrolysate(s) selected from the group consisting of partial or complete hydrolysate of proteins from meat (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, molluscs, insects, eggs, milk, in particular casein and whey, algae, cereals, in particular wheat, barley, rapeseed, sunflowers, rice, potatoes, maize, soya, beans, peas, lentils, lupins, peanuts, alfalfa, hemp and other proteins from edible plants.

[0091] Protein hydrolysates are proteins that have been broken down by chemical or enzymatic treatment. Depending on the size of the protein fragments, a distinction is made between partial hydrolysates, a mixture of peptides of different chain lengths and amino acids, and complete hydrolysates, a mixture of monomeric amino acids.

[0092] Starting materials for the production of such protein isolates, fractions, partial or complete hydrolysates are edible animal or plant proteins selected from the group consisting of: meat (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, molluscs, insects, eggs, milk, especially casein and whey, algae, cereals, especially wheat, barley, rapeseed, sunflowers, rice, potatoes, maize, soybeans, beans, peas, lentils, lupins, peanuts, alfalfa, hemp and other proteins from edible plants.

[0093] Protein hydrolysates with a degree of hydrolysis of at least 10%, preferably at least 30%, and especially preferably greater than 50% of the amino acids bound in the protein fraction are particularly preferred.

[0094] Protein hydrolysates produced by peptidases / hydrolases exhibiting a preference for cleavage at N- and / or C-specific arginine positions in the protein are considered particularly desirable, as they achieve selective enrichment with L-arginine or L-arginine-containing small peptides, as described, for example, in Schindler A., ​​Dunkel A., Stähler F., Backes M., Ley J., Meyerhof W., Hofmann T., Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach, J. Agric. Food Chem., 2011, 59 (23), 12578 - 12588.

[0095] Surprisingly, particularly advantageous weight reduction effects were observed when a protein or protein isolate with an intrinsically high L-arginine content or a protein hydrolysate from a protein with an intrinsically high L-arginine content is used as a second saturation component in the combination agent according to the present invention.

[0096] Proteins with an intrinsically high L-arginine content include, for example, proteins from pumpkin seeds (5353 mg L-arginine per 100 g), walnuts, peanuts (3460 mg L-arginine per 100 g), almonds (2750 mg L-arginine per 100 g), pine nuts (2413 mg L-arginine per 100 g), lentils (2240 ​​mg L-arginine per 100 g), peas, chickpeas, hazelnuts (2030 mg L-arginine per 100 g), shrimp (1740 mg L-arginine per 100 g), beef (1540 mg L-arginine per 100 g), pork, chicken breast (1350 mg L-arginine per 100 g), salmon (1330 mg L-arginine per 100 g), and Edam cheese. (1030 mg L-Arginine per 100 g), buckwheat (970 mg L-Arginine per 100 g), corn, rice, eggs (840 mg L-Arginine per 100 g) and cow's milk (all the above values ​​refer to 100 g of the respective food).

[0097] In a particularly preferred embodiment according to the present invention, the combination agent therefore comprises as a second saturation component a protein or protein isolate with a high intrinsic L-arginine content or a protein hydrolysate from a protein with a high intrinsic L-arginine content.

[0098] Most preferred is a protein or protein isolate or a protein hydrolysate as the second saturation component comprising an intrinsic L-arginine content of at least 800 mg L-arginine per 100 g, more preferably at least 1000 mg L-arginine per 100 g and most preferably at least 2500 mg L-arginine per 100 g of food.

[0099] The amount of one or more second saturation components in the combination agent comprising components (a), (b) and (c) is 1 to 95 wt.%, preferably 1 to 80 wt.% and particularly preferably 5 to 75 wt.%, based on the total weight of the combination agent.

[0100] A low intrinsic L-arginine content of the protein, protein isolate, or protein hydrolysate used as the second saturation component can be compensated for or advantageously increased by the addition of free L-arginine. This is achieved either by adding free L-arginine via component (b) of the combination agent or by enriching the protein, protein isolate, or protein hydrolysate with free L-arginine via component (c).

[0101] In the latter advantageous embodiment of the combination agent according to the first aspect of the present invention, the total L-arginine content in the combination agent is therefore higher than the natural intrinsic L-arginine content of the protein component (protein, protein isolate, or protein hydrolysate) of the second saturation component. The total L-arginine content in the combination agent is thus the sum of the content of added free L-arginine (component (b)) plus the natural intrinsic L-arginine content of the protein component of the second saturation component (component (c)).

[0102] The amount of added free L-arginine in the combination agent comprising components (a), (b) and (c) is preferably 0.1 to 20 wt.%, more preferably 5 to 20 wt.%, based on the total weight of the combination agent. Particularly preferred is an amount of added free L-arginine of 0.5 to 10 wt.%, and most preferably 2 to 7 wt.%, based on the total weight of the combination agent, in order to achieve a hunger-reducing and satiety-enhancing effect.

[0103] In order for the effect according to the invention to occur, the total content of L-arginine in the combination agent according to the invention in a regularly consumable quantity (portion size), comprising components (a) and (b) or components (a), (b) and (c), is advantageously at least 0.1 g L-arginine, more preferably at least 0.5 g L-arginine and most preferably at least 1 g L-arginine, based on the total weight of the regularly consumable quantity (portion size) of the combination agent. Optional component (d) - one or more sensory-active substance(s)

[0104] In a further embodiment according to the first aspect of the present invention, the combination agent optionally comprises one or more sensorially active substance(s) selected from the group consisting of sweetening foods, sweeteners, flavorings, and flavor modulators. The addition of one or more of the aforementioned substance(s) allows the flavor or aroma profile of the combination agent according to the invention to be modified or balanced.

[0105] By using one or more sweetening foodstuffs as sensorially active substances, a sweetness perception can be generated in the combination agent according to the invention. The sweetening foodstuffs used in the combination agent according to the invention are preferably selected from the group consisting of: liquid or dry concentrates, preferably powders, of sweet whey, sweet potato, honey, agave, acacia, fruit concentrates, in particular of banana, grape, apple, apricot, date, beet syrup and lactose.

[0106] The combination agent according to the invention can be sweetened, for example, by adding sweeteners, without increasing its energy content. Furthermore, the addition of sweeteners can reduce or suppress, for example, an unpleasant, particularly a bitter, taste of the other components of the combination agent, such as the first saturation component or the free amino acid.

[0107] The term "sweeteners" refers to substances with a relative sweetness of at least 25, based on the sweetness of sucrose (which thus has a sweetness of 1). Preferably, the sweeteners used in the composition according to the invention are non-cariogenic and / or have an energy content of no more than 5 kcal per gram of the composition according to the invention.

[0108] Advantageous sweeteners in a preferred composition according to the invention are selected from the following groups (a1) and (a2): (a1) naturally occurring sweeteners, preferably selected from the group consisting of (a1-1) miraculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentaidine, D-phenylalanine, D-tryptophan, glycine, D-threonine, D-serine and extracts or fractions obtained from natural sources containing these amino acids and / or proteins, and the physiologically acceptable salts of these amino acids and / or proteins, in particular the sodium, potassium, calcium or ammonium salts; (a1-2) neohesperidine dihydrochalcone, naring dihydrochalcone, stevioside, steviol bioside, rebaudiosides, in particular rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rabaudioside M, rebaudioside N, Rebaudioside O, Rebaudioside P, Rebaudioside R, RebaudiosidePhlomisoside 3 and Phlomisoside 4, Abrusoside A, Abrusoside B, Abrusoside C, Abrusoside D, Cyclocaryoside A and Cyclocaryoside I, Osladin, Polypodoside A, Strogin 1, Strogin 2, Strogin 4, Selligueain A, Dihydroquercetin-3-acetate, Perillartin, Telosmoside A 15, Periandrin IV, Pterocaryosides, Cyclocaryosides, Mucuroziosides, trans-anethole, Bryosides, Bryonosides, Bryonodulcosides, Carnosiflosides, Scandenosides, Gypenosides, Trilobatin, Phloridzin, Dihydroflavanols, Hematoxylin, Cyanine, Chlorogenic acid, Albiziasaponin, Telosmosides, Gaudichaudioside, Mogrosides, Mogroside V, Hernandulcines, Monatin Phyllodulcin, glycyrrhetinic acid and their derivatives, especially their glycosides such as glycyrrhizin, and the physiologically acceptable salts of these compounds, especially the sodium, potassium, calcium or ammonium salts; (a1-3) extracts or enriched fractions of the extracts selected from the group consisting of Thaumatococcus extracts (Katemfestaude), extracts of , Steviassp. (especially Stevia rebaudiana), Swingle extracts (Momordica or Siratia grosvenorii, Luo-Han-Guo), extracts from Glycerrhyzia ssp. (especially Glycerrhyzia glabra), extracts from Rubus ssp. (especially Rubus suavissimus), Citrus extracts and extracts from Lippia dulcis; and (a2) synthetic sweet-tasting substances, preferably selected from the group consisting of Magap, sodium cyclamate or other physiologically acceptable salts of cyclamic acid, acesulfame K or other physiologically acceptable salts of acesulfame, neohesperidin dihydrochalcone, naringin dihydrochalcone, saccharin, saccharin sodium salt, aspartame, superaspartame, neotame, alitame, advantame, perillartin, monellin, sucralose, lugdunam, carrelam, sucrononate and sucrooctate.

[0109] In a further embodiment of the present invention, at least one flavoring substance, in particular a flavoring, is optionally used as a sensorially active substance in the combination agent according to the invention in order to flavor the combination agent according to the invention. The flavoring can be solid or liquid.

[0110] In a preferred embodiment, the combination agent according to the invention comprises a flavoring to round off and / or refine the taste and / or odor of the composition. Suitable flavorings are preferably selected from the group consisting of synthetic, natural, or nature-identical flavoring, odor, and taste substances and their mixtures, essential oils, reaction flavorings, smoke flavorings, or other flavoring preparations. These may further preferably include protein [partially]hydrolysates, barbecue flavorings, plant extracts, spices, spice preparations, vegetables, and / or vegetable preparations, which may also contain suitable excipients and carriers.In particular, according to the invention, aromas or their components are preferably suitable which cause a roasted, meaty (especially chicken, fish, seafood, beef, pork, lamb, sheep, goat), vegetal (especially tomato, onion, garlic, celery, leek, mushrooms, aubergines, seaweed), spicy (especially black and white pepper, chili, paprika, cardamom, nutmeg, allspice, mustard and mustard products), fried, yeasty, boiled, fatty, salty and / or pungent aroma impression and can thus enhance a spicy and salty impression.

[0111] Essential oils that, according to the invention, can be part of the aroma are preferably selected from the group consisting of anise oil; valerian oil; basil oil; mugwort oil; bergamot oil; bitter almond oil; savory oil; buchu leaf oil; camphor oil; cananga oil; cardamom oil; cascarilla oil; cassia oil; citronella oil; lemon oil; coriander oil; cumin oil; dill herb oil; dill seed oil; tarragon oil; eucalyptus citriodora oil; eucalyptus oil; fennel oil; grapefruit oil; ginger oil; blue chamomile oil; Roman chamomile oil; spearmint oil; caraway oil; lemongrass oil; lovage oil; distilled lime oil; pressed lime oil; bay leaf oil; mace oil; marjoram oil; mandarin oil; nutmeg oil; clove leaf oil; clove flower oil; orange oil; oregano oil; parsley leaf oil; Parsley seed oil; peppermint oil; pepper oil; pimento oil; rosemary oil; Dalmatian sage oil; Spanish sage oil; celery seed oil; star anise oil; thyme oil; vanilla extract; juniper berry oil; wintergreen oil; cinnamon leaf oil; cinnamon bark oil and fractions thereof.

[0112] Within the scope of the present invention, reaction flavorings are preferably also used, which can be a component of the flavoring and which can be produced by frying a spice or a pomace, and are preferably selected from the group consisting of flavorings from frying vegetable oils with potatoes, sweet potatoes, carrot pomace, onion pomace, sugar beet pomace, vegetable pomace, fruit pomace or mushroom pomace.

[0113] Within the scope of the present invention, preferred individual flavoring substances are selected from the group consisting of: acetaldehyde, acetyl methylcarbinol, acetophenone, allyl capronate, alpha ionone, beta ionone, anisaldehyde, anisyl acetate, anisyl formate, benzaldehyde, benzothiazole, benzyl acetate, benzyl acetate, benzyl alcohol, benzyl benzoate, beta ionone, butyl butyrate, butyl capronate, butylidene phthalide, capric acid, caproic acid, caprylic acid, carvone, camphene, caryophyllene, cineole, cinnamyl acetate, citral, citronellol, citronellal, citronellyl acetate, cyclohexyl acetate, cymene, damascone, decalactone, diacetyl, dihydrocoumarin, dimethyl anthranilate, dimethyl anthranilate, dodecalactone, ethoxyethyl acetate, ethyl acetate, ethyl butyric acid, ethyl butyrate, ethyl caprinate. Ethyl caproate, ethyl crotonate, ethyl formate, ethyl furaneol, ethyl guaiacol, ethyl isobutyrate, ethyl isovalerianate, ethyl lactate, ethyl lactate, ethyl maltol, ethyl methyl butyrate, ethyl propionate, eucalyptol, eugenol, ethyl heptylate,1-(4'-Hydroxyphenyl)-2-butanon (Frambinor< ®< >), gamma-Decalacton, Geraniol, Geranylacetat, Geranylacetat, Grapefruitaldehyd, Methyldihydrojasmonat (Hedion< ®< >), Heliotropin, 2-Heptanon, 3-Heptanon, 4-Heptanon, trans-2- Heptenal, cis-4-Heptenal, trans-2-Hexenal, cis-3-Hexenol, trans-2-Hexensäure, trans-3-Hexensäure, cis-2-Hexenylacetat, cis-3-Hexenylacetat, cic-3-Hexenylcapronat, trans-2-Hexenylcapronat,cis-3-Hexenylformiat, cis-2-Hexylacetat, cis-3-Hexylacetat, trans-2-Hexylacetat, cis-3-Hexylformiat, para-Hydroxybenzylaceton, Isoamylalkohol, Isoamylisovalerianat, Isobutylbutyrat, Isobutyraldehyd, Isoeugenolmethylether, Isopropylmethylthiazol, Laurinsäure, Leavulinsäure, Linalool, Linalooloxid, Linalylacetat, Maltol, I-Menthol, Menthofuran, Methylanthranilat, Methylbutanol, Methylbuttersäure, 2-Methylbutylacetat, Methylcapronat, Methylcinnamat, 5-Methylfurfural, 3,2,2-Methylcyclopentenolon, 6,5,2-Methylheptenon, Methyldihydrojasmonat, Methyljasmonat, 2-Methylmethylbutyrat,2-Methyl-2-Pentenolic acid, methylthiobutyrate, 3,1-methylthiohexanol, 3-methylthiohexyl acetate, nerol, neryl acetate, trans,trans,2,4-nonadienal, 2,4-nonadienol, 2,6-nonadienol, 2,4-nonadienol, nootkatone, delta octalactone, gamma Octalactone, 2-octanol, 3-octanol, 1,3-octenol, 1-octyl acetate, 3-octyl acetate, palmitic acid, paraldehyde, phellandrene, pentanedione, phenylethyl acetate, phenylethyl alcohol, phenylethyl alcohol, phenylethyl isovalerianate, piperonal, propionaldehyde, propyl butyrate, pulegone, pulegol, sinensal, sulfurol, terpinene, terpineol, terpinolene, 8,3-Thiomenthanone, 4,4,2-Thiomethylpentanone, Thymol, delta-Undecalactone, gamma-Undecalactone, Valencene, Valeric acid, Vanillin, Acetoin, Ethyl vanillin, Ethyl vanillin isobutyrate (3-Ethoxy-4-isobutyryloxybenzaldehyde), Furaneol (2,5-Dimethyl-4-hydroxy-3(2H)-furanone) and its derivatives (preferably homofuraneol (2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone)Homofuronol (2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone and 5-ethyl-2-methyl-4-hydroxy-3(2H)-furanone), maltol and maltol derivatives (preferably ethyl maltol), coumarin and coumarin derivatives, gamma-lactones (preferably gamma-undecalactone, gamma-nonalactone, gamma-decalactone), delta-lactones (preferably 4-methyldeltadecalactone, massoilactone, deltadecalactone, tuberolactone), methyl sorbate, divanillin, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, 2-hydroxy-3-methyl-2-cyclopentenone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, isoamyl acetate, Ethyl butyrate, butyl butyrate, isoamyl butyrate, ethyl 3-methylbutyrate, ethyl n-hexanoate, ethyl n-hexanoate, butyl n-hexanoate, ethyl n-octanoate, ethyl 3-methyl-3-phenylglycidate, ethyl 2-trans-4-cis-decadienoate, 4-(p-hydroxyphenyl)-2-butanone, 1,1-dimethoxy-2,2,5-trimethyl-4-hexane, 2,6-dimethyl-5-hepten-1-al and phenylacetaldehyde, 2-methyl-3-(methylthio)furan,2-Methyl-3-furanthiol, Bis(2-methyl-3-furyl)-disulfid, Furfurylmercaptan, Methional, 2-Acetyl-2-thiazolin, 3-Mercapto-2-pentanon, 2,5-Dimethyl-3-furanthiol, 2,4,5-Trimethylthiazol, 2-Acetylthiazol, 2,4-Dimethyl-5-ethylthiazol, Mercapto-3-methyl-1-butanol 2-Acetyl-1-pyrrolin, 2-Methyl-3-ethylpyrazin, 2-Ethyl-3,5-dimethylpyrazin, 2-Ethyl-3,6-dimethylpyrazin, 2,3-Diethyl-5-methylpyrazin, 3-Isopropyl-2-methoxypyrazin, 3-Isobutyl-2-methoxypyrazin, 2-Acetylpyrazin, 2-Pentylpyridin, (E,E)-2,4-Decadienal, (E,E)-2,4-Nonadienal, (E)-2-Octenal, (E)-2-Nonenal, 2-Undecenal, 12-Methyltridecanal, 1-Penten-3-on, 2,3-Butandion, 4-Hydroxy-2,5-dimethyl-3(2H)-furanon, Guajakol, 3-Hydroxy-4,5-dimethyl-2(5H)-furanon, 3-Hydroxy-4-methyl-5-ethyl-2(5H)-furanon, Dimethylsulfid, Trimethylamin, Zimtaldehyd, Zimtalkohol, Methylsalicylat, Isopulegol sowie - soweit möglich - deren cis / trans-Isomere, Stereoisomere, Enantiomere, Diastereomere und Epimere.,

[0114] Furthermore, the flavorings used according to the invention can be those that are preferably selected from the group consisting of egg, butter, roasted notes, caramel and popcorn.

[0115] Preferably, the flavorings to be used according to the invention contain more than one of the aforementioned flavoring substances, preferably two, three, four, five or more of the aforementioned flavoring substances.

[0116] In a further embodiment of the present invention, at least one flavor modulator is optionally used in the combination agent according to the invention. Flavor modulators are substances that are able to mask or reduce an unpleasant (bitter, metallic, chalky, sour, astringent, sharp) taste sensation, enhance or create a pleasant taste sensation (sweet, salty, umami, or a tingling or cooling effect), or correct a taste sensation. This allows for modulation of the taste of the composition according to the invention.

[0117] These additional modulating aroma and / or flavor substances (flavor modulators) as sensorially active substances can be selected from the following lists:

[0118] Trans-tert-butylcyclohexanol (as described in WO 2009 / 087242, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by reference); monosodium glutamate, glutamic acid; nucleotides, such as adenosine 5'-monophosphate, cytidine 5'-monophosphate, inosine 5'-monophosphate, guanosine 5'-monophosphate and their pharmaceutically acceptable salts; lactisols; sodium salts, such as sodium chloride, sodium lactate, sodium citrate, sodium acetate, sodium gluconate; Hydroxyflavanones, such as eriodictyol, sterubin (eriodictyol-7-methyl ether), homoeriodictyol and their sodium, potassium, calcium, magnesium or zinc salts (in particular those as described in EP 1 258 200, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference);Hydroxybenzoic acid amides, such as 2,4-dihydroxybenzoic acid vanillylamide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)-amide, 2,4,6-trihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)-amide, 2-hydroxybenzoic acid-N-4-(hydroxy-3-methoxybenzyl)amide, 4-hydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)amide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-methoxybenzyl)amide mono-sodium salt, 2,4-Dihydroxybenzoic acid-N-2-(4-hydroxy-3-methoxyphenyl)-ethylamide, 2,4-dihydroxybenzoic acid-N-(4-hydroxy-3-ethoxybenzyl)-amide, 2,4-Dihydroxybenzoic acid N-(3,4-dihydroxybenzyl)-amide and 2-hydroxy-5-methoxy-N-[2-(4-hydroxy-3-methoxyphenyl)-ethyl]-amide); 4-hydroxybenzoic acid vanillylamide (in particular those as described in WO 2006 / 024587, which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference);Hydroxydeoxybenzoins, such as 2-(4-hydroxy-3-methoxyphenyl)-1-(2,4,6-trihydroxyphenyl)-ethanone, 1-(2,4-dihydroxyphenyl)-2-(4-hydroxy-3-methoxyphenyl)-ethanone, 1-(2-hydroxy-4-methoxyphenyl)-2-(4-hydroxy-3-methoxyphenyl)-ethanone) (in particular those as described in WO 2006 / 106023, which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference); Hydroxyphenylalkandiones, such as gingerdione-[2], gingerdione-[3], gingerdione-[4], dehydrogingerdione-[2], dehydrogingerdione-[3], dehydrogingerdione-[4]) (in particular those as described in WO 2007 / 003527, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference); diacetyl trimers (in particular those as described in WO 2006 / 058893, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference);gamma-aminobutyric acids (in particular those described in WO 2005 / 096841, which, by reference to the corresponding compounds disclosed therein, becomes part of this application); divanillins (in particular those described in WO 2004 / 078302, which, by reference to the corresponding compounds disclosed therein, becomes part of this application); 4-hydroxydihydrochalcones (in particular those described in US 2008 0227867, which, by reference to the corresponding compounds disclosed therein, becomes part of this application); in this context, in particular phloretin and vidigenin;Amino acids or mixtures of whey proteins with lecithins, yeast extracts, plant hydrolysates, powdered vegetables (e.g., onion powder, tomato powder), plant extracts (e.g., of lovage or of mushrooms such as shiitake), seaweed and mineral salt mixtures and mixtures (in particular those as described in WO 2007 / 045566, which, with respect to the compounds disclosed therein, becomes part of this application by way of reference); hesperetin (in particular those as disclosed in WO 2007 / 014879, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference); 4-hydrochalcones (in particular those as disclosed in WO 2007 / 107596, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference);Propylenephenyl glycosides (chavicol glycosides) (in particular those as described in EP 1 955 601, which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference); pellitorin and flavor compositions derived therefrom; umami compounds (in particular those as described in WO 2008 / 046895 and EP 1 989 944, which, with respect to the compounds disclosed therein, become part of this application by way of reference); matairesinol and neoflavonoids (in particular those as described in WO 2012 / 146584, US 2013 078192 and US 2013 084252, which, with respect to the compounds disclosed therein, become part of this application by way of reference);and neoisoflavonoids (in particular those as described in EP 2 570 035, EP 2 570 036 and EP 2 726 026, which, with respect to the compounds disclosed therein, become part of this application by way of reference), extracts from Mycetia ssp. or balansins, as described in EP 2 529 633 B1, hesperet dihydrochalcone as described in WO 2017 186,299, mixtures containing naringenin and phloretin as described in WO 2017 092,796, native or transglycosylated rubusosides as described in EP 2 386 211 B1 or WO 2015 189,346, flavans as described in US 2010 292,175, phyllodulcine or hydrangea extracts as described in EP 2,298,084, dihydrochalcones as described in EP 2,353,403, homovanillic acid esters as described in EP 2,932,858, phyllodulcine degradation products as described in PCT / EP2017 / 065457.;

[0119] Bicyclo[4.1.0]heptane-7-carboxylic acid amides, in particular those as described in EP 2 079 322 (Symrise), which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference; cyclopropanecarboxylic acid (3-methylcyclohexyl) amides, in particular those as described in EP 1 989 944 (Symrise), which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference; aromatic neo-menthylamides, in particular those as described in EP 2 064 959 (Symrise), which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference; neo-menthylamides, in particular those as described in US 2009 311401 (Symrise), which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference; Geranylamine derivatives of oxalic acid and neomenthyl derivatives.

[0120] In general, the two, three, several, or all of the additional flavorings used to convey, modify, and / or enhance one, two, or all of the taste sensations umami, kokumi, and salty (flavor modulators) are preferably naturally occurring compounds, particularly preferably compounds selected from the group consisting of: monosodium glutamate, free glutamic acid, nucleotides such as adenosine 5'-monophosphate, cytidine 5'-monophosphate, inosine 5'-monophosphate, guanosine 5'-monophosphate) and their pharmaceutically acceptable salts; strombines (in particular those as described in WO 2010 / 100589, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference); theogallines (in particular those as described in JP 2007 110988, which, with respect to the corresponding compounds disclosed therein, becomes part of this application by way of reference).Pyridine betaine compounds (in particular those described in EP 1 291 342, which, by reference to the corresponding compounds disclosed therein, become part of this application); glutamic acid glycosides (in particular those described in WO 2002 / 087361, which, by reference to the corresponding compounds disclosed therein, become part of this application); malic acid glycosides (in particular those described in WO 2006 / 003107, which, by reference to the corresponding compounds disclosed therein, become part of this application); glutathione derivatives (in particular those described in EP 0 181 421 or WO 2007 / 042273, which, by reference to the corresponding compounds disclosed therein, become part of this application);Lactisols and alkylpyridines (in particular such alkylpyridines as described in WO 2009 / 122318 and WO 2009 / 1223319, which, with respect to the corresponding compounds disclosed therein, become part of this application by way of reference), in particular 2-hexyl-, 2-heptyl- and 2-octylpyridine, (2E,6Z)-N-cyclopropylnona-2,6-dienamide, (2E,6Z)-N-ethylnona-2,6-dienamide, N-[(2E)-3,7-dimethylocta-2,6-dienyl]-cyclopropanecarboxamide, N'-[(2-methoxy-4-methyl-phenyl)methyl]-N-[2-(5-methyl-2-pyridyl)ethyl]-oxamide, N'-[(2,4-dimethoxyphenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N'-[(2-methoxy-4-methyl-phenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N-(1-propylbutyl)-1,3-benzodioxole-5-carboxamide, 1-(2-hydroxy-4-isobutoxy-phenyl)-3-(2-pyridyl)-propan-1-one and 1-(2-hydroxy-4-methoxy-phenyl)-3-(2-pyridyl)-propan-1-one; Cinnamonamides, especially rubemamide or rubescenamide; Hydroxyflavones, such as eriodictyol, homeriodictyol or their sodium salts);Hesperetin, phonoeretin, hydroxyflavanes, 4-hydroxychalcones; extracts based on Hydrangea dulcis (in particular those described in EP 2 298 084, which is incorporated into this application by reference in this respect) or Rubus ssp.; mixtures of whey proteins with lecithins, yeast extracts, plant hydrolysates, powdered vegetables (e.g., onion powder, tomato powder), plant extracts (e.g., of lovage or of mushrooms such as shiitake), seaweed and mineral salt mixtures (in particular, mineral salt mixtures as described in US 2009 214728, which is incorporated into this application by reference in this respect).

[0121] Synthetic flavorings, preferably to be used in the combination agent according to the invention, for mediating, modifying and / or enhancing one, two or all of the taste sensations umami, kokumi and salty, are preferably selected from the chemical substances described in publications US 2004 0202619, US 2004 0202760, US 2006 0057268 and US 2006 0068071, in particular (2E,6Z)-N-cyclopropylnona-2,6-dienamide, (2E,6Z)-N-ethylnona-2,6-dienamide and N-[(2E)-3,7-dimethylocta-2,6-dienyl]-cyclopropanecarboxamide, having the chemical structures as described in US 2005 0084506, in particular N'-[(2-methoxy-4-methylphenyl)-methyl]-N-[2-(5-methyl-2-pyridyl)ethyl]-oxamide, N'-[(2,4-dimethoxyphenyl)-methyl]-N-[2-(2-pyridyl)-ethyl]-oxamide, N'-[(2-methoxy-4-methylphenyl)-methyl]-N-[2-(2-pyridyl)ethyl]-oxamide, N-(1-propylbutyl)-1,3-benzodioxole-5-carboxamide, and the chemical structures as described in WO 2011 / 004016,in particular 1-(2-Hydroxy-4-isobutoxyphenyl)-3-(2-pyridyl)-propan-1-one and 1-(2-Hydroxy-4-methoxyphenyl)-3-(2-pyridyl)-propan-1-one; rubemamine, rubemamide, rebuscenamine, rubescenamide, zanthosine, zanthosinamide, dioxamine, dioxamide, zanthomamine and zanthomamide, as well as mixtures thereof as described in EP 2 529 632 or EP 2 737 807.

[0122] In addition to one or more sweetening agents or one or more flavor modulators, the combination agent according to the invention may preferably contain flavorings that produce a tingling or cooling effect. Such flavorings are preferably selected from the group consisting of: menthol and menthol derivatives such as, for example, L-menthol, D-menthol, racemic menthol, isomenthol, neoisomenthol, and neomenthol. Menthyl ethers such as 3-(I-menthoxy)-1,2-propanediol, 3-(I-menthoxy)-2-methyl-1,2-propanediol, 3-(I-menthyl methyl ether; menthone glycerylacetal, menthone glyceryl ketal or mixtures thereof; menthyl esters such as menthyl formate, menthyl acetate, menthyl isobutyrate, menthyhydroxyisobutyrate, menthyl lactate, L-menthyl-L-lactate, L-menthyl-D-lactate, menthyl (2-methoxy) acetate, menthyl (2-methoxyethoxy) acetate, menthyl pyroglutamate;Menthyl carbonates such as menthyl propylene glycol carbonate, menthylethylene glycol carbonate, menthyl glycerol carbonate, or mixtures thereof; the half-esters of menthols with a dicarboxylic acid or derivatives thereof such as monomenthyl succinate, monomenthyl glutarate, monomenthyl malonate, O-menthyl succinic acid ester-N,N-(dimethyl)amide, O-menthyl succinic acid ester-amide), menthane carboxylic acid amides (preferably menthane carboxylic acid N-ethylamide or Nα< -(menthane carboxylic acid) glycine ethyl ester, as described in US 4,150,052, menthane carboxylic acid N-(4-cyanophenyl)-amide or menthane carboxylic acid N-(4-cyanomethylphenyl)-amide, as described in WO 2005 / 049553); menthane carboxylic acid N-(alkoxyalkyl)-amides); Menthone and menthone derivatives such as L-menthone glycerin ketal; 2,3-Dimethyl-2-(2-propyl)butyric acid derivatives such as 2,3-Dimethyl-2-(2-propyl)butyric acid N-methylamide, isopulegol or its esters such as (I-(-)-isopulegol, I-(-)-isopulegol acetate;Menthane derivatives such as p-menthane-3,8-diol; cubebol or synthetic or natural mixtures containing cubebol; pyrrolidone derivatives of cycloalkyl diol derivatives such as 3-methyl-2(1-pyrrolidinyl)-2-cyclopentene-1-one or tetrahydropyrimidine-2-ones such as icilin or related compounds, as described in WO 2004 / 026840; carboxamides such as N-(2-(pyridin-2-yl)-ethyl)-3-p-menthanecarboxamide or related compounds such as (1R,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-isopropyl)cyclohexanecarboxamide; Oxamates, preferably those described in EP 2 033 688 and [(1R,2S,5R)-2-isopropyl-5-methyl-cyclohexyl] 2-(ethylamino)-2-oxo-acetate (X Cool).; Optional component(s) - carrier substance and / or excipient or adjuvant:

[0123] In a further variant, the combination agent according to the first aspect of the present invention can comprise as a further component at least one carrier substance suitable for consumption and / or a pharmaceutically active excipient or adjuvant.

[0124] The at least one carrier material to be used in the combination agent according to the invention is preferably selected from the group consisting of: silicon dioxide (silica, silica gel); carbohydrates and / or carbohydrate polymers (polysaccharides); in particular dietary fibers insoluble under physiological conditions, especially selected from the group consisting of: cellulose, modified cellulose, hemicelluloses, lichenin, chitin, chitosan, lignins, xanthan gum, vegetable fibers, in particular cereal fibers, potato fibers, apple fibers, citrus fibers, bamboo fibers, extracted sugar beet fibers, oat fibers;Soluble dietary fiber under physiological conditions, in particular selected from the group consisting of: inulin, especially native inulin, highly soluble inulin, granulated inulin, high-performance inulin, pectins, alginates, agar, carrageenan, gum arabic, guar gum, locust bean gum, xanthan gum, raffinose, xylose, polydextrose, lactulose, ghatti gum, tragacanth; flours, in particular flours made from wheat (soft or durum wheat), rye, oats, barley, emmer, spelt, einkorn, buckwheat, millet, maize, rice; Starch, in particular starch from wheat, potatoes, maize, rice, tapioca and oats, chemically or physically modified starch, degraded starch (starch hydrolysates) and starch derivatives, preferably dextrins or maltodextrins, in particular dextrins and maltodextrins from wheat, potatoes, maize, rice and oats, cyclodextrins, oligosaccharides, in particular oligofructose;Sugar alcohols, in particular sorbitol, mannitol, isomalt, maltitol, maltyl syrup, lactitol, xylitol, erythritol; and mixtures of the aforementioned carrier substances.

[0125] Dietary fiber consists largely of indigestible food components. Dietary fiber increases the volume of food simply by its presence, without simultaneously increasing its energy content. Some dietary fibers have the property of binding water, which causes them to absorb water in the stomach. The resulting increase in volume leads to greater distension of the gastric sac, which in turn lowers the level of the appetite-stimulating hormone ghrelin and thus increases the feeling of satiety. Therefore, the addition of dietary fiber to the combination product according to the invention can further reduce appetite.

[0126] Preferred carriers are silicon dioxide, gum arabic, and maltodextrins, with maltodextrins having DE values ​​in the range of 5 to 20 being particularly preferred. The plant from which the starch was originally supplied for the production of the starch hydrolysates is irrelevant. Suitable and readily available are corn-based starches as well as starches from tapioca, rice, wheat, or potatoes.

[0127] The above-mentioned carrier materials for the production of the combination agent according to the invention are used either individually or in combination with each other as a mixture.

[0128] The at least one excipient, in particular a pharmaceutical excipient, to be used in the combination agent according to the invention is selected, depending on the dosage form of the combination agent according to the invention, from the group consisting of: fillers, solvents, humectants, emulsifiers, solubilizers, wetting agents, buffers, thickening and binders, coating agents, disintegration accelerators, disintegrants, lubricants, mold release agents, flow regulators, antioxidants, preservatives and absorption accelerators.

[0129] Such excipients are substances used in the manufacture of the combination product, particularly in the manufacture of pharmaceuticals. Ideally, such excipients are pharmacologically and toxicologically inert and have the following functions: Forming: Excipients carry the active ingredient and give the drug its shape; Manufacturability: Excipients enable or improve certain manufacturing steps in drug production; Control of active ingredient release: Excipients specifically control the release of active ingredients or transport them specifically to their site of action; and Stability improvement: Excipients ensure the sufficient shelf life of a drug.

[0130] The above-mentioned auxiliary materials for the production of the combination agent according to the invention are used either individually or in combination with each other as a mixture.

[0131] In In a further preferred embodiment of the first subject matter of the invention, the combination means according to the invention is characterized in that it comprises or consists of: 0.00001 (0.1 ppm) to 0.001 (10 ppm) wt.% of one or more first saturation component(s); 0.1 to 20 wt.%, preferably 5 to 20 wt.%, added free arginine, in particular free L-arginine; and optionally 1 to 80 wt.%, preferably 1 to 95 wt.%, of one or more second saturation component(s); and / or 0.00001 (0.1 ppm) to 1 wt.% of one or more sensorially active substances; each based on the total weight of the combination agent.

[0132] Particularly advantageous are compositions of the combination agent in which the proportion of added free arginine in the combination agent is at least 0.5 to 10 wt.%, in particular the content of added free L-arginine is at least 0.5 to 10 wt.%, based on the total weight of the combination agent.

[0133] The combination agent according to the invention, in particular according to the above variants, is characterized by the fact that it reduces the feeling of hunger or counteracts cravings, provides a feeling of satiety and / or stimulates the metabolism.

[0134] The effect of the combination agents according to the invention was tested on 32 test subjects: Table 2: Information on the test subjects variable mean Standard deviation Area Age (years) 25,8 3,6 20 - 36 Size (m) 1,82 0,1 1,68 - 1,93 Weight (kg) 89,3 11,2 69,5 - 111 BMI (kg / m²<) 26,8 1,9 24,0 - 31,9 Blood glucose after fasting (mg / dl) 74,6 7,3 62 - 97

[0135] For the test, 32 subjects underwent a medical examination and received test solutions as a satiety stimulus within an oral glucose tolerance test (OGTT) on four different days. On the test days, after a 12-hour overnight fast, the subjects rated their subjective feeling of hunger on a visual analog scale (VAS) and then received either: ▪ C (Control): 75 g glucose plus 0.15 mg nonivamide in 300 ml water (first saturation component); ▪ ARG: 75 g glucose plus 0.15 mg nonivamide plus 1.2 g L-arginine in 300 ml water (combining agent according to the present invention); ▪ WPH: 75 g glucose plus 0.15 mg nonivamide plus 2 g wheat protein hydrolysate (arginine content: about 2 to 3%) in 300 ml water (second saturation component), or ▪ WPH + ARG: 75 g glucose plus 0.15 mg nonivamide plus 2 g wheat protein hydrolysate plus 1.2 g L-arginine in 300 ml water (combining agent according to the present invention).

[0136] The nonivamide glucose drink also contained 150 mg of 13< C-Na acetate in 300 ml of water and 15 µl of ethanol.

[0137] In parallel, breath samples were taken from the participants, as the test solutions were labeled with 1313C-Na acetate, a marker to detect gastric emptying. Within the next 140 minutes, six blood samples and eleven breath samples were collected and analyzed. Before the participants consumed a standardized ad libitum breakfast to analyze food intake, they again rated their subjective hunger using a visual analog scale (VAS).

[0138] The test results are in the Figures 1 to 4 reproduced.

[0139] As from Figure 1 As can be seen, the feeling of hunger after administration of the combination agents according to the invention (ARG and WPH + ARG) was significantly lower than with the control (shown as a line) and the non-inventive composition WPH. The feeling of hunger was least pronounced after administration of the combination agent according to the invention (WPH + ARG).

[0140] As from Figure 2 As is evident, the Ad libitum Energy uptake 140 min after administration of the combination agent according to the invention (ARG and WPH + ARG) was significantly lower than in the control (shown as a line) and the non-inventive composition WPH. Administration of the combination agent according to the invention (WPH + ARG) resulted in the following: libitum Energy intake was lowest.

[0141] As from Figure 3 As can be seen, the combination agent according to the invention (WPH + ARG) has no effect on the hunger hormone ghrelin.

[0142] In Figure 4 A correlation analysis shows that serotonin correlates with gastric emptying after administration of the combination agent according to the invention (WPH + ARG), so an increase in saturation can be assumed.

[0143] As an examination of the plasma glucose level revealed, the plasma glucose level after administration of the combination agents according to the invention (ARG and WPH + ARG) is significantly lower than with the control and the non-inventive composition WPH. The best results were obtained for the combination agent containing a second saturation component (WPH + ARG). Table 3: Time [min] Control Δ [mg / dL] WPH Δ [mg / dL] ARG Δ [mg / dL] WPH + ARG Δ [mg / dL] 0 0 0 0 0 15 28,42 ± 3,62 43,65 ± 4,20 34,14 ± 6,51 25,78 ± 3,90 30 44,62 ± 4,42 55,08 ± 5,01 42,21 ± 5,11 53,80 ± 5,57 60 20,15 ± 7,47 24,48 ± 6,66 17,56 ± 9,40 25,34 ± 6,59 90 5,37 ± 6,58 6,50 ± 6,03 -2,80 ± 6,28 0,98 ± 4,31 120 -15,40 ± 5,11 -6,46 ± 4,40 -18,66 ± 4,46 -10,81 ± 4,77

[0144] The values ​​mentioned above suggest that regular use of the combination agent according to the invention can reduce the increase in the glycemic index and its negative metabolic consequences. Table 4: Detection of 13< CO 2 in breath as a marker for gastric emptying Treatment Δ Change in gastric emptying compared to control [treatment - control] t-test vs. control p-value Mechanical saturation signal WPH* -791,7 ± 367,6 0,04 ↑ increases significantly = no ARG -634,4 ± 398,2 0,12 change WPH+ARG* -1129,0 ± 323,9 0,001 ↑ increases significantly

[0145] The principle of this study is based on the fact that the test solutions were labeled with ¹³C-Na acetate. ¹³C-Na acetate is not absorbed in the stomach, but only in the small intestine. It is then metabolized in the liver, resulting in the exhaled ¹³CO₂ via the lungs. The ¹³CO₂ concentration indicates whether the test solutions have already left the stomach. The higher the concentration of ¹³CO₂ in the exhaled air, the faster the gastric emptying. The basal ¹²CO₂ value and the body surface area of ​​each subject were used for the calculation, employing the Du Bois formula. Table 5: Detection of the satiety hormone serotonin after administration of wheat protein alone and in combination with arginine. Treatment Δ Change in serotonin compared to control [treatment - control] t-test vs. control p-value Hormonal satiety signal WPH -28,1 ± 154,9 0,813 - ARG 283,9 ± 189,8 0,222 - WPH+ARG* 350,4 ± 218,2 0,007 ↑ increases significantly

[0146] As the above investigations clearly demonstrate, the administration of a combination agent according to the invention leads to a reduction in appetite and to a faster feeling of satiety, and consequently to a reduction in energy intake.

[0147] The combination agent according to the invention, which, in addition to the components (a) to (d) to be used according to the invention, may also comprise one or more carrier substances or auxiliaries, can be produced, for example, by mechanical mixing processes, whereby the particles may also be comminuted simultaneously, or by spray drying. A combination agent according to the invention comprising solid carrier substances or auxiliaries and produced by spray drying is preferred. Alternatively, both the one or more first saturation component(s) (component (a)) and the one or more added free amino acid(s) (component (b)) can be prepared as solutions and added to the one or more second saturation component(s) (component (c)). The flavoring substances (component (d)) can be used as such or in a separate preparation known to those skilled in the art, either as a solution or on a carrier.

[0148] Preferred combination agents according to the invention, comprising carrier materials and produced by spray drying, have a mean particle size in the range of 3 to 1000 µm and a residual moisture content of less than or equal to 5 wt.%.

[0149] A second object and aspect of the invention relates to the combination agent according to the invention for medical use, i.e., for use in a therapeutic procedure, in particular as an agent for reducing appetite and / or as an agent for inducing a feeling of satiety, and thus for reducing calorie intake. The combination agent according to the invention is therefore preferably a drug or is used for use as a drug.

[0150] In the therapeutic procedure, the combination agent according to the invention is used in such a way that it reduces appetite and / or induces a feeling of satiety, thus leading to a reduction in calorie intake. According to one embodiment of the second aspect, the combination agent is therefore preferably used for the treatment of overweight or obesity.

[0151] By reducing calorie intake, which results from a decreased appetite and a faster feeling of satiety, the combination agent according to the invention is particularly suitable for the therapeutic reduction of weight and thus for the therapeutic treatment of overweight and obesity. Obesity is a nutritional and metabolic disease characterized by severe overweight and an excessive accumulation of body fat.

[0152] Scientific studies have shown that being overweight is directly related to cardiovascular diseases, stroke, diabetes, joint damage, and wear and tear of the spine.

[0153] By reducing calorie intake and thus decreasing body weight, the combination agent according to the invention is advantageously also suitable for the prevention of cardiovascular diseases, in particular high blood pressure, diabetes, especially type 2 diabetes mellitus, stroke and joint damage.

[0154] In another preferred variant, the combination drug is used for the prevention of cardiovascular diseases, stroke, diabetes, as well as joint damage and wear and tear of the spine.

[0155] The second subject matter and aspect of the invention further relates to the combination agent according to the invention for non-therapeutic use, in particular as an agent for reducing appetite and / or as an agent for conveying a feeling of satiety, and thereby reducing calorie intake.

[0156] In the non-therapeutic method, the combination agent according to the invention is used in such a way that it reduces appetite and / or creates a feeling of satiety, thus leading to a reduced calorie intake.

[0157] By reducing calorie intake, the combination agent according to the invention is advantageously suitable for cosmetic weight reduction or for prophylaxis against obesity.

[0158] In a most preferred embodiment according to a further aspect of the present invention, the combination agent is a food supplement or a pharmaceutical product. The food supplement or pharmaceutical product may be in the form of powders, solid mixtures, granules, pellets, capsules, tablets (uncoated as well as coated tablets), dragees, solutions, dispersions in liquid phases, emulsions, pastes, or as other swallowable or chewable preparations.

[0159] The third subject matter and aspect of the present invention relates to the use of the combination agent according to the invention as an agent for non-therapeutic (i) Reduction of appetite; and / or (ii) Induction of a feeling of satiety; and / or (iii) Reduction of energy intake; and / or (iv) Reduction of body weight.

[0160] To support weight loss in a patient or consumer, limiting calorie intake has proven beneficial. This can be achieved by reducing appetite and inducing a faster feeling of satiety through oral administration of the combination agent according to the invention. As a result, a patient or consumer consumes less, thereby reducing energy intake.

[0161] As demonstrated by the investigations described above, the combination agent according to the invention can reduce appetite and / or induce a faster feeling of satiety. Due to these properties, the combination agent is ideally suited as a means of reducing energy intake and / or thus reducing body weight.

[0162] According to another aspect, the present invention relates to the use of the combination agent according to the invention for the production of an orally consumable preparation or a food ingredient.

[0163] Orally consumable preparations, in particular foods, food supplements, animal feed or medicinal products, are any preparations or compositions suitable for consumption that serve nutrition, oral hygiene or enjoyment and are regularly products intended to be introduced into the human or animal oral cavity, remain there for a certain period of time and then either be consumed (e.g. ready-to-eat foods or animal feed) or removed from the oral cavity (e.g. chewing gum). These products include all substances or products intended to be ingested by humans or animals in a processed, partially processed or unprocessed state.This also includes substances that are added to orally consumable products (especially food, feed and pharmaceuticals) during their manufacture, processing or preparation and are intended to be introduced into the human or animal oral cavity.

[0164] This includes, in particular, (reduced-calorie) baked goods (e.g., bread, dry biscuits, cakes, other pastries), confectionery (e.g., chocolates, chocolate bar products, other bar products, fruit gums, dragees, hard and soft caramels, chewing gum), non-alcoholic beverages (e.g., cocoa, coffee, green tea, black tea, (green, black) tea drinks enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-flavored soft drinks, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g., instant cocoa drinks, instant tea drinks, instant coffee drinks), meat products (e.g., ham, fresh or raw sausage preparations, seasoned or marinated fresh or cured meat products), insects or insect products, eggs or egg products (dried egg, egg white, egg yolk), cereal products (e.g., breakfast cereals, muesli bars, precooked instant rice products), dairy products (e.g.,Full-fat, reduced-fat, or fat-free, but preferably high-protein milk drinks, rice pudding, yogurt, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, partially or fully hydrolyzed milk protein-containing products), products with a high proportion of vegan, preferably plant-based proteins, e.g., algae, wheat, rapeseed, sunflower, rice, potato, corn, soy, bean, pea, lentil, lupin, peanut, alfalfa protein isolates, protein fractions, partial or complete protein hydrolysates, or physicochemically, enzymatically, or fermentatively modified proteins from the aforementioned sources, e.g., from soy protein or other soybean fractions (e.g.,Soy milk and products made from it, beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products made from them and mixtures with fruit preparations and optional flavorings), meat substitutes made from the aforementioned vegetarian or vegan protein sources, fruit preparations (e.g., jams, fruit ice cream, fruit sauces, fruit fillings), vegetable preparations (e.g., ketchup, sauces, dried vegetables, frozen vegetables, pre-cooked vegetables, preserved vegetables), snack foods (e.g., baked or fried potato chips or potato dough products, extrudates made from corn or peanuts), fat- and oil-based products or emulsions thereof (e.g., mayonnaise, remoulade, dressings, each full-fat or reduced-fat), other ready meals and soups (e.g.,Dry soups, instant soups, pre-cooked soups), spices, seasonings, and in particular seasonings used, for example, in the snack sector, sweetener preparations, tablets or sachets, and other preparations for sweetening or whitening beverages or other foods. The preparations according to the invention can also serve as semi-finished products for the manufacture of further preparations for nutritional or culinary purposes.

[0165] Particularly preferred are reduced-calorie confectionery (e.g., muesli bars, gummy bears, dragees, hard and soft caramels, chewing gum), non-alcoholic beverages (e.g., cocoa, green tea, black tea, (green and black) tea drinks enriched with (green and black) tea extracts, rooibos tea, other herbal teas, fruit-flavored sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit or vegetable juice preparations), instant beverages (e.g., instant cocoa drinks, instant tea drinks), cereal products (e.g., breakfast cereals, muesli bars, pre-cooked ready-made rice products), dairy products (e.g., full-fat, reduced-fat, or fat-free milk drinks, rice pudding, yogurt, kefir, powdered milk, whey, buttermilk, partially or fully hydrolyzed milk protein-containing products) Products), products with a high proportion of vegan, preferably plant-based proteins, e.g.Algal, wheat, rapeseed, sunflower, rice, potato, maize, soy, bean, pea, lentil, lupin, peanut, alfalfa protein isolates, protein fractions, partial or complete protein hydrolysates, or physicochemically, enzymatically, or fermentatively modified proteins of the aforementioned sources; products made from soy protein or other soybean fractions (e.g., soy milk and products made therefrom, beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, fermented products such as tofu or tempeh or products made therefrom, and mixtures with fruit preparations and optionally flavorings); sweetener preparations, tablets, or sachets; other preparations for sweetening or whitening beverages or other foods; vegetable preparations (e.g., ketchup, sauces, dried vegetables, frozen vegetables, precooked vegetables, canned vegetables). Ready meals and soups (e.g.(Dry soups, instant soups, pre-cooked soups) Meat substitutes made from the aforementioned vegetarian or vegan protein sources.

[0166] In the context of the present invention, a food ingredient is understood to be an orally consumable substance or product which is used as a component and optionally with the application of further process steps for the production of a ready-to-use or ready-to-eat preparation (in particular a food, a food supplement or a feed) for nutritional or enjoyment purposes.

[0167] Other components of an orally consumable preparation intended for nutrition or enjoyment may include common basic, auxiliary, and additive ingredients for food or beverages, e.g., water, mixtures of fresh or processed, plant or animal basic or raw materials (e.g., raw, roasted, dried, fermented, smoked, and / or cooked meat, bones, cartilage, fish, vegetables, herbs, nuts, vegetable juices or pastes, or mixtures thereof), digestible or indigestible carbohydrates (e.g., sucrose, maltose, fructose, glucose, dextrins, amylose, amylopectin, inulin, xylans, cellulose, tagatose), sugar alcohols (e.g., sorbitol, erythritol), natural or hydrogenated fats (e.g., tallow, lard, palm oil, coconut oil, hydrogenated vegetable oil), oils (e.g., sunflower oil, peanut oil, corn oil, olive oil, fish oil, soybean oil, sesame oil), fatty acids, or their salts (e.g. potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (e.g.γ-Aminobutyric acid, taurine), peptides (e.g., glutathione), native or processed proteins (e.g., gelatin), enzymes (e.g., peptidases), nucleic acids, nucleotides, flavor correctors for unpleasant taste sensations, other flavor modulators for other, generally not unpleasant, taste sensations, other flavor-modulating substances (e.g., inositol phosphate, nucleotides such as guanosine monophosphate, adenosine monophosphate, or other substances such as monosodium glutamate or 2-phenoxypropionic acid), emulsifiers (e.g., lecithins, diacylglycerols, gum arabic), stabilizers (e.g., carrageenan, alginate), preservatives (e.g., benzoic acid and its salts, sorbic acid and its salts), antioxidants (e.g., tocopherol, ascorbic acid), chelators (e.g., citric acid), organic or inorganic Acidulants (e.g., acetic acid, phosphoric acid), additional bitter substances (e.g.,Quinine, caffeine, limonin, amarogentin, humolone, lupolone, catechins, tannins), substances that inhibit enzymatic browning (e.g., sulfite, ascorbic acid), essential oils, plant extracts, natural or synthetic dyes or color pigments (e.g., carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives), spices, trigeminally active substances or plant extracts containing such trigeminally active substances, synthetic, natural or nature-identical flavorings or fragrances, and odor correctors.

[0168] The energy density of an orally consumable product (especially a food, a dietary supplement, a feed or a drug) can be reduced by replacing energy-rich ingredients of the orally consumable product with substitutes (e.g. low-calorie thickeners instead of fats, low-calorie or calorie-free sweeteners instead of regular sugar).

[0169] Furthermore, the energy density of an orally consumed product can be further reduced by dietary fiber. Dietary fiber consists largely of indigestible food components. Dietary fiber in food increases its volume simply by its presence, without simultaneously increasing its energy content. Some dietary fibers have the property of binding water, which causes them to absorb water in the stomach. The resulting increase in volume leads to greater distension of the gastric sac, which in turn lowers the level of the appetite-stimulating hormone ghrelin and thus increases the feeling of satiety. This also reduces appetite. Preferably, an orally consumed product to be used according to the invention is selected from the group consisting of confectionery, preferably reduced-calorie or...calorie-free confectionery, preferably selected from the group consisting of muesli bar products, fruit gums, dragees, hard caramels and chewing gum. Non-alcoholic beverages, preferably selected from the group consisting of green tea, black tea, (green, black) tea beverages enriched with (green, black) tea extracts, rooibos tea, other herbal teas, fruit-containing low-sugar or sugar-free soft drinks, isotonic drinks, nectars, fruit and vegetable juices, fruit and vegetable juice preparations, instant beverages, preferably selected from the group consisting of instant (green, black, rooibos, herbal) tea beverages, cereal products, preferably selected from the group consisting of low-sugar and sugar-free breakfast cereals and muesli bars, dairy products, preferably selected from the group consisting of reduced-fat and fat-free milk beverages, yogurt, kefir, whey, buttermilk and ice cream, products made from soy protein or other soybean fractions, preferably selected from the group consisting of soy milk, products made from soy milk,Beverages containing isolated or enzymatically treated soy protein, beverages containing soy flour, preparations containing soy lecithin, products made from preparations containing soy lecithin and mixtures with fruit preparations and, optionally, flavorings, products made from other vegetable proteins or protein fractions, wherein the source of the proteins is preferably selected from the group consisting of sweet lupin, pea, bean, lentil, wheat, rapeseed, algae, potatoes and rice, sweetener preparations, tablets and sachets, sugar-free dragees, ice cream, with or without milk-based components, preferably sugar-free, savory foods, preferably selected from the group consisting of meat substitutes, pasta dishes, soups, protein-rich soups, etc.

[0170] According to another aspect, the present invention relates to an orally consumable preparation or a food ingredient comprising the combination agent according to the invention.

[0171] In a preferred embodiment, the orally consumable preparation or food ingredient according to the invention comprises the combination agent according to the invention in combination with one or more dietary fiber(s).

[0172] In such an orally consumable preparation or foodstuff, the combination agent is contained in an amount of 1 to 80% by weight, preferably 3 to 50%, particularly preferably 5 to 30%, in each case based on the total weight of the orally consumable preparation. Examples of implementation Application example 1: Low-fat yogurts

[0173] To produce the yogurts, the ingredients are mixed according to specific recipes and cooled to 5 °C. Preparation (amounts as wt.%) ingredient A B C D Sucrose 10 8 6 - Rebaudioside A 98% - - - 0,050 Extract from Rubus suavissimus, containing 20% ​​w / w rubusoside, based on the total weight of the extract, e.g. from PlantExtract - 0,010 0,010 - Strawberry flavor 0,1 0,1 0,1 0,1 Hesperetin - 0,001 0,001 0,002 Phloretin - - 0,002 0,002 L-Arginine 1,5 1,5 2 2,5 Capsaicin 0,00001* - - 0,00001 trans-Pellitorin - 0,0001* - - Nonivamide - - 0,00001 0,00001 Yogurt (0.1% fat, 3% protein) ad 100 * outside the scope of protection of the present invention Application example 2: Dry-based protein mix drinks

[0174] The ingredients are mixed according to established recipes and packaged under protective gas or in a vacuum bag. To use, the powder is stirred into 100 ml of water (room temperature) and then consumed immediately. ingredient Usage in grams preparation A B C D E F G Sugar, fine 5 5 5 5 5 5 5 Nonivamide, 0.1% in alcohol 0,03 0,015 0,03 0,015 0,03 0,03 0,015 trans-pellitorin, 1% in 1,2-propylene glycol / diethyl malonate - 0,015 - 0,015 - - 0,01 L-Arginine 5 10 5 2 10 15 5 Aroma type cappuccino, spray-dried 0,2 0,2 0,2 0,2 - - - Strawberry flavor, spray-dried - - - - 0,1 0,1 0,1 Beetroot color powder, spray-dried - - - - 0,1 0,08 0,1 Caramel coloring 0,15 0,15 0,15 0,15 - - - Xanthan 0,1 0,1 0,1 0,1 0,1 0,1 0,1 Skimmed milk powder 10 - - - 10 - - Reduced-lactose milk powder (Omira, Ravensburg) - - - - - 10 - Lupin protein powder - - - 5 - - - Soy protein hydrolyzate (60% degree of hydrolysis) - 10 - - - - - Wheat protein hydrolysate (80% degree of hydrolysis) - - - - - - 10 Rapeseed proteins (partially hydrolyzed, rich in napin) - - 10 - - - - Application example 3: Whey protein drink

[0175] Production of a fruit-whey protein drink according to ug recipes, followed by homogenization and pasteurization. ingredient Use in wt.% A B Whey protein isolate (min. 88% protein, based on dry matter) 8 8 Fruit juice concentrate mix (mango, banana, carrot, orange) 10 10 Citric acid 50% 0,2 0,2 pectin 0,4 0,4 Vitamin mixture 0,01 0,01 Mineral salt mixture 1 1 Nonivamide 0,0003 0,00015 L-Arginine 2 3 Mango Flavor (Symrise) 0,05 0,05 drinking water ad 100 ad 100 Application example 4: Protein bars

[0176] The cereal and protein isolate are mixed. A syrup is cooked from the remaining ingredients (excluding flavoring). The flavoring is added at the end of the cooking time. The syrup is mixed with the cereal and formed into bars. ingredient Use in wt.% A B C oatmeal 13 13 13 Rice crisps 14 14 14 Corn Flakes 10 10 10 Whey protein isolate (min. 88% protein, based on dry matter) 10 - 10 Pea protein isolate (min. 80% protein, based on dry matter, 10% degree of hydrolysis) - 10 - Glucose syrup 0,1 0,1 0,1 sucrose 12 12 12 Glycerin 1 1 1 Salt 0,2 0,2 0,2 drinking water 13,5 13,5 13,5 vegetable fat 10 10 10 Lecithin 0,2 0,2 0,2 Bitter masking aroma (Symrise) 0,3 0,3 0,3 Caramel Flavoring (Symrise) 0,1 0,1 0,1 Nonivamide 0,00025 0,0005 0,0004 L-Arginine 5 4 3

Claims

1. Combination remedy, comprising or consisting of: (a) one or more first satiating component(s), the one or more first satiating component(s) being selected from the group consisting of nonivamide, pellitorine, cinnamyl alcohol derivatives selected from the group consisting of cinnamyl formate, cinnamyl acetate, cinnamyl propionate, cinnamyl butyrate, cinnamyl isobutyrate, cinnamyl isovalerianate, cinnamyl tiglinate, cinnamyl benzoate, cinnamyl phenyl acetate, and cinnamyl cinnamate, cinnamamide derivatives of general formula in which R1, R2, R3 and R4, independently of each other, represent hydrogen or a methoxy group, aromatic alkenoic acid derivatives selected from the group consisting of dihydropiperlonguminine, chingchengenamide A, piperdardine, and methyl-7-(1,3-benzodioxol-5-yl)hepta-2,4-dienoate, and mixtures thereof; (b) added free arginine or possible stereoisomers thereof, and mixtures of the stereoisomers or the sodium, calcium, magnesium, potassium or ammonium salts thereof; and optionally (c) one or more second satiating component(s), the one or more second satiating component(s) being selected from the group consisting of plant or animal proteins and protein hydrolysates; and / or (d) one or more sensory active substance(s).

2. Combination remedy according to claim 1, wherein the one or more first satiating component(s) is / are selected from the group consisting of nonivamide, pellitorine, and mixtures thereof.

3. Combination remedy according to any one of the preceding claims, wherein the one or more second satiating component(s) is / are protein(s) selected from the group consisting of proteins from meat (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, mollusks, insects, eggs, milk, in particular casein and whey, algae, cereals, in particular wheat, barley, rapeseed, sunflower, rice, potatoes, corn, soybean, beans, peas, lentils, lupins, peanut, alfalfa, hemp, and other proteins from edible plants, in particular proteins with an intrinsically high L-arginine content.

4. Combination remedy according to any one of the preceding claims, wherein the one or more second satiating component(s) is / are protein hydrolysate(s) selected from the group consisting of partial hydrolysate or complete hydrolysate of proteins from meat (mammals, birds, reptiles, amphibians, fish), crustaceans, shellfish, mussels, mollusks, insects, eggs, milk, in particular casein and whey, algae, cereals, in particular wheat, barley, rapeseed, sunflower, rice, potatoes, corn, soybean, beans, peas, lentils, lupins, peanut, alfalfa, hemp, and other proteins from edible plants, in particular proteins with an intrinsically high L-arginine content.

5. Combination remedy according to any one of the preceding claims, wherein the total L-arginine content in a regularly consumable amount (portion size) of the combination remedy according to the invention comprising components (a) and (b) or components (a), (b) and (c) is at least 0.1 g of L-arginine, preferably at least 0.5 g of L-arginine, and most preferably at least 1 g of L-arginine, based on the total weight of the regularly consumable amount (portion size) of the combination remedy.

6. Combination remedy according to any one of the preceding claims, which additionally further comprises: (e) a carrier and / or an excipient or adjuvant.

7. Combination remedy according to any one of the preceding claims, comprising or consisting of: 0.00001% by weight (0.1 ppm) to 0.001% by weight (10 ppm) of the one or more first satiating component(s); 5 to 20% by weight of added free arginine; and optionally 1 to 95% by weight of the one or more second satiating component(s); and / or 0.00001% by weight (0.1 ppm) to 1% by weight of the one or more sensory active substance(s); in each case based on the total weight of the combination remedy.

8. Combination remedy according to any one of claims 1 to 7 for medical use.

9. Combination remedy according to any one of claims 1 to 7 for use in the treatment of excess weight and obesity.

10. Combination remedy according to any one of claims 1 to 7 for use in the prevention of cardiovascular diseases, stroke, diabetes, joint damage, and degeneration of the spine.

11. Combination remedy according to any one of claims 1 to 7 for non-therapeutic use.

12. Use of the combination remedy according to any one of claims 1 to 7 as an agent for non-therapeutically (i) reducing appetite; and / or (ii) imparting a feeling of satiety; and / or (iii) reducing energy intake; and / or (iv) reducing body weight.

13. Use of the combination remedy according to any one of claims 1 to 7 for producing an orally consumable preparation or a food ingredient.

14. Orally consumable preparation or food ingredient, comprising the combination remedy according to any one of claims 1 to 7.

15. Orally consumable preparation or food ingredient according to claim 14, which comprises the combination remedy according to any one of claims 1 to 7 in an amount of 1 to 80% by weight, based on the total weight of the orally consumable preparation or the food ingredient.