Bioactive Components and Health Functions of Oat

Tang, Yong; Li, Shijuan; Yan, Jun; Peng, Yan; Weng, Wenfeng; Yao, Xin; Gao, Anjing; Cheng, Jianping; Ruan, Jingjun; Xu, Bingliang

doi:10.1080/87559129.2022.2029477

Cited by 24 publications

(14 citation statements)

References 140 publications

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“…It has now been shown that high molecular weight polysaccharides has activity ( 34 ). For example, both high (2,179,700 g/mol) and low (69,700 g/mol) molecular-weight oat β-glucans are more active, while high molecular-weight glucans are more active ( 35 ). Thus EPS-LP2, with a molecular weight of 61,260 Da, has good antioxidant and immune activity, which may be related to its essential monosaccharide component and higher molecular weight.…”

Section: Discussionmentioning

confidence: 99%

Structural, antioxidant, and immunomodulatory activities of an acidic exopolysaccharide from Lactiplantibacillus plantarum DMDL 9010

Huang

et al. 2022

Front. Nutr.

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This study investigated the structural, antioxidant, and immunomodulatory activities of acidic exopolysaccharide (EPS-LP2) isolated from Lactiplantibacillus plantarum DMDL 9010. EPS-LP2 is composed of fucose (Fuc), arabinose (Ara), galactose (Gal), glucose (Glc), mannose (Man), and D-fructose (Fru) with a molar ratio of 0.13: 0.69: 8.32: 27.57: 62.07: 0.58: 0.46, respectively. Structural analysis of EPS-LP2 exhibited a smooth irregular lamellar surface, rod-like structure with swollen ends and slippery surfaces, and good thermal stability. Based on the methylation and NMR analysis, sugar residues including t-Manp, t-Glcp, 2-Manp, 6-Galp, 6-Glcp, and 4-Glcp were found to exist in EPS-LP2. In the 50∼400 μg/ml range, EPS-LP2 showed negligible neurotoxicity to RAW264.7 cells. Moreover, EPS-LP2 could protect RAW264.7 cells from oxidative injury by lowering the generation of reactive oxygen species (ROS), malondialdehyde (MDA), and the secretion of lactate dehydrogenase (LDH). In contrast, an increase in superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and the concentrations of glutathione (GSH) were observed. Immunoreactivity assays showed that EPS-LP2 could suppress the expression of NO, tumor necrosis factor-α (TNF-α), and interleukin 6 (IL-6) and inhibit the activation of the mitogen-activated protein kinase (MAPK)/nuclear factor-κB-gene binding (NF-κB) cell pathway. Conclusively, EPS-LP2 could be a potential natural antioxidant and immunomodulatory agent in functional foods and medicines.

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Section: Discussionmentioning

confidence: 99%

Structural, antioxidant, and immunomodulatory activities of an acidic exopolysaccharide from Lactiplantibacillus plantarum DMDL 9010

Huang

et al. 2022

Front. Nutr.

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“…Beta-glucans have hypocholesterolemic properties and additional cardiovascular benefits resulting from the positive effects on the blood glucose level and the improved management of T A B L E 5 Nutrient levels 1 in corn, wheat, and oat tortillas 2 (per 100 g, abt 2 tortillas). | 309 body weight and blood pressure (Aune et al, 2016;Bernstein et al, 2013;Tang et al, 2023). Aspinal (1980) explained that some of the beta-glucans with mixed linkages (1-3 and 1-4) are components of the cell walls and can be extracted with alkaline solutions, which might affect the analytical results.…”

Section: Macronutrientsmentioning

confidence: 99%

“…Oats are more similar to wheat in color and flavor and could provide a unique alternative to corn in the gluten‐free category. Among principal gluten‐free grains, oats provide several advantages related to serum cholesterol and cardiovascular health resulting from their high soluble fiber content (Aune et al, 2016; Bernstein et al, 2013; Martínez‐Villaluenga & Peñas, 2017; Tang et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Chemical, physical, and sensory properties of nixtamalized oat tortillas

Aráuz,

Jefferies,

Taylor

et al. 2024

Cereal Chem

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Background and ObjectivesWhile alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste‐effluent‐free nixtamalization process for oat (Avena sativa) masa, and compared properties of oat masa and tortillas prepared with 1%, 1.5%, and 2% lime, with and without steeping.FindingsA minimal‐water‐addition, 45‐min simmering process, without steeping, was effluent‐free, and produced oat tortillas comparable to those produced using a traditional overnight steep. The pH increased significantly with increasing lime content (r = .982). Consumer overall‐liking scores did not significantly differ across treatments, though appearance scores were significantly higher for 2% lime samples (p < .05), which were significantly darker and more yellow, based on L* and b* values. Masa adhesiveness means ranged from 1.49 to 1.52 N, with no significant differences between the no‐steep treatments. Higher lime addition (1.5%–2%) in the no‐steep process significantly improved tortilla flexibility, based on extensibility and rollability scores, though tortilla rupture force did not vary significantly across treatments. Tortilla rollability scores at 3‐days were lowest ( = 1.1 + 0.31, indicating less cracking) for the 1.5%–2% lime no‐steep treatments, which were significantly better than the steeped treatment ( = 3.7 + 0.48). Consumers rated the steeped sample as significantly less flexible. B‐vitamins were negatively impacted by increasing lime, while calcium increased significantly with lime addition.ConclusionsThe no‐steep, effluent‐free nixtamalization process produced oat tortillas with good masa and tortilla texture, which were not significantly different in consumer liking than tortillas produced via a traditional process.Significance and NoveltyThis research suggests nixtamalization can be applied to other grains in a shorter, environmentally friendly process, with broader commercial applicability.

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“…Oat contains a high concentration of bioactive compounds, particularly natural antioxidants such as phenolic compounds [ 72 ] and β-glucan [ 73 ]. Fermentation has been proven to increase the contents of phenols, anthranilamines and flavonoids in oat and to enhance the protective effect of antioxidants against DNA damage in oat.…”

Section: Health Benefitsmentioning

confidence: 99%

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

Qian

Guo

et al. 2023

Foods

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Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.

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Bioactive Components and Health Functions of Oat

Cited by 24 publications

References 140 publications

Structural, antioxidant, and immunomodulatory activities of an acidic exopolysaccharide from Lactiplantibacillus plantarum DMDL 9010

Structural, antioxidant, and immunomodulatory activities of an acidic exopolysaccharide from Lactiplantibacillus plantarum DMDL 9010

Chemical, physical, and sensory properties of nixtamalized oat tortillas

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

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