Chemopreventive effects of raw and roasted oat flakes after <i>in vitro</i> fermentation with human faecal microbiota

Glei, Michael; Zetzmann, S.; Lorkowski, Stefan; Dawczynski, Christine; Schlörmann, Wiebke

doi:10.1080/09637486.2020.1772205

Cited by 11 publications

(11 citation statements)

References 52 publications

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“…Furthermore, the proportions of butyrate were increased in FS of the cereals. In general, these results are in line with the results obtained in former studies [10,11], and concentrations of SCFA and ammonia nearly reflect the in vivo situation of 70-140 mM for the proximal colon [36] and 30 mM for human faeces [37], respectively. In contrast to our study, other studies revealed a more propionate-rich fermentation profile after fermentation of oat products [12,13,38] or β-glucan derived from oat and barley [39].…”

Section: Discussionsupporting

confidence: 90%

“…Similar effects on colon adenoma or carcinoma cells by FS obtained from different dietary fibre sources, such as wheat aleurone [43], bread [27] and nuts [28] or by butyrate alone [44,45], have been reported earlier and may be mainly mediated by the function of butyrate as histone deacetylase inhibitor [7][8][9]. In a recent study, we demonstrated growth-inhibitory and apoptotic effects of FS obtained from differentially roasted oat and barley flakes [10,11]. Here, the heat treatment had no distinct impact on growth inhibition and caspase-3 activity.…”

Section: Discussionsupporting

confidence: 78%

“…But until now, studies investigating the impact of processing such as flaking on the fermentation profile [12,13] and resulting consequences for their chemopreventive potential are rare. In recent studies, we investigated the impact of heat treatment (roasting) on fermentation characteristics and chemopreventive effects of oat and barley flakes [10,11] in separate fermentation experiments. Furthermore, we found higher viscosities for oat and barley flakes than for the respective kernels [34,35].…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, the "blocking" and "suppressing" activities of the well-studied chemopreventive agent butyrate [9] may be at least one mechanism by which oat and barley could contribute to colon cancer prevention. In recent studies, we studied the chemopreventive effects of in vitro digested and fermented oat and barley (beta®barley) samples in LT97 colon adenoma cells and the impact of heat treatment (roasting) on these effects [10,11]. We have shown that roasting had no effect on fermentation characteristics such as SCFA formation or on end points of chemoprevention such as induction of apoptosis and growth inhibition.…”

Section: Introductionmentioning

confidence: 99%

“…The aim of the present study was to examine the impact of the processing degree of oat and barley (beta®barley) on end points of fermentation and chemoprevention. Until now, only a few studies have investigated similar effects of differentially processed oat samples regarding fermentation profiles such as SCFA formation [11][12][13]. But, there is no sufficient information available on how processing, such as flaking, affects the chemopreventive effects of oat and barley products.…”

Section: Introductionmentioning

confidence: 99%

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Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells

Schlörmann

Keller

Zetzmann

et al. 2020

Eur Food Res Technol

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The chemopreventive effects of β-glucan-rich cereals such as oat and barley (beta®barley) have been examined previously, but studies comparing fermentation characteristics and chemopreventive effects of oat and barley of different processing stages are rare. Therefore, the present study aims at investigating the fermentation end points (pH values, concentrations of short-chain fatty acids (SCFA) and ammonia) in fermentation supernatants (FS) obtained from differently processed oat and barley samples (kernels, thick and thin flakes). Chemopreventive effects of FS, such as growth inhibition, apoptosis, and induction of cell cycle- and redox-relevant genes (p21, SOD2), were analysed in LT97 colon adenoma cells. After fermentation, pH values were reduced (∆ pH − 1.3, on average) and SCFA concentrations were increased (∆ + 59 mmol/L, on average) with a shift towards butyrate formation in FS obtained from oat and barley samples compared to the fermentation negative control (FS blank). Ammonia was reduced more effectively in FS obtained from barley (∆ − 4.6 mmol/L, on average) than from oat samples (∆ − 1.0 mmol/L, on average). Treatment of LT97 cells with FS resulted in a time- and dose-dependent reduction of cell number, an increase in caspase-3 activity (up to 9.0-fold after 24 h, on average) and an induction of p21 (2.1-fold, on average) and SOD2 (2.3-fold, on average) mRNA expression, while no genotoxic effects were observed. In general, the results indicate no concrete effect of the type of cereal or processing stage on fermentation and chemopreventive effects of oat and barley.

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