Oats in healthy gluten-free and regular diets: A perspective

Smulders, M.J.M.; Wiel, C.C.M. van de; Broeck, H.C. van den; Meer, I.M. van der; Israel-Hoevelaken, T.P.M.; Timmer, Ruud; Dinter, Bert Jan van; Braun, Susanne; Gilissen, L.J.W.J.

doi:10.1016/j.foodres.2017.11.031

Cited by 75 publications

(56 citation statements)

References 72 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In comparisons with other cereals, it is rich in soluble fibers, such as the health‐promoting β‐glucans, favorable amino acid profile properties, high levels of antioxidants, and rich important vitamins and minerals (Peterson, ; Ryan et al, ; Sadiq Butt, Tahir‐Nadeem, Khan, Shabir, & Butt, ). In fact, oat and its derivatives are of importance in the food industry, such as confectionaries, beverages, and brewing (Meussdoerffer, ; Smulders et al, ).…”

Section: Introductionmentioning

confidence: 99%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

The hydration characterization of food materials is necessary for effective and efficient evaluation, design, and optimization of processes, thus ensuring high quality products. This work evaluated the hydration kinetics and modeled the behavior of oat (Avena sativa) grains as a function of temperature (25–55°C). The behavior of the grains during hydration showed a downward concave shape, with a high initial water absorption rate. Although Peleg's model could describe the data adequately, it showed some inability in specific parts of the hydration process. Therefore, the Miano–Ibarz–Augusto's model was also evaluated, with better description. Possible mechanisms were discussed. The parameters of both models were evaluated as functions of temperature. The obtained generalized models were then validated at both isothermal and nonisothermal conditions. The obtained results are potentially useful for future studies on product development, food properties, and process design. Practical Applications Hydration process of grains is a crucial process utilized in the industries before several other procedures such as germination, cooking, components extraction, and fermentation. Oat grains have gained much attention from the food, pharmaceutical, and cosmetic industries. However, its hydration behavior has not yet been described. This work presents for the first time the isothermal and nonisothermal hydration kinetics of oat. The results were discussed in relation to possible mechanisms, presenting two models to suit well both academic and industrial description. Consequently, the results provide an in‐depth knowledge to the process, aiding the industries and the academics interested in increasing the efficiency of grain processing and optimization.

show abstract

Section: Introductionmentioning

confidence: 99%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Gluten of these cereals mainly consists of monomeric prolamins called hordeins, secalins and avenins, respectively. Hordeins and secalins also contain immunogenic epitopes while avenins have been shown to contain non-immunogenic epitopes, making them safer for consumption (Londono et al, 2013;Smulders et al, 2018), consistent with the results on long-term cohort studies of CD patients regularly eating oats, amongst others in Nordic countries (Aaltonen et al, 2017).…”

Section: Gluten From Other Cerealssupporting

confidence: 77%

“…As a third and nal step, in-vivo studies are needed where gluten from mutant grains would be given to voluntary CD patients to con rm hypoimmunogenicity. en, hypoimmunogenic wheat will be ready to be cultivated in a separate production chain, carefully controlled from eld to packaging to avoid contamination with regular wheat, barely or rye, similar to a gluten-free oat chain (Smulders et al, 2018). It will likely be sold under a speci c hypoimmunogenic gluten label.…”

Section: Crispr/cas9 Editing Of Gliadin Genes Towards Hypoimmunogenicmentioning

confidence: 99%

“…Only glutenins, which are most important for bread dough quality and -generally-devoid of major CD epitopes, would remain. e potential loss of viscosity due to the absence of gliadins could be compensated with naturally Coeliac-safe gliadin-like proteins, for instance from oat -called avenins -in order to restore bread dough quality, if necessary (Londono et al, 2013;Smulders et al, 2018). e literature shows that worldwide researchers are developing alternative approaches using the CRISPR system, with higher e ciency, providing more gene editing opportunities.…”

Section: Crispr For Generating Targeted Mutationsmentioning

confidence: 99%

See 1 more Smart Citation

Gene editing towards hypoimmunogenic gluten proteins in wheat

Jouanin¹

View full text Add to dashboard Cite

show abstract

“…As a third and final step, in vivo studies are needed where gluten from mutant grains would be given to voluntary CD patients to confirm hypoimmunogenicity. Then, hypoimmunogenic wheat will be ready to be cultivated in a separate production chain, carefully controlled from field to packaging to avoid contamination with regular wheat, barely or rye, similar to a GF oat chain ( Smulders et al, 2018 ). It will likely be sold under a specific hypoimmunogenic gluten label.…”

Section: Crispr/cas9 Editing Of Gliadin Genes Toward Hypoimmunogenic mentioning

confidence: 99%

Development of Wheat With Hypoimmunogenic Gluten Obstructed by the Gene Editing Policy in Europe

et al. 2018

View full text Add to dashboard Cite

Coeliac Disease (CD) is an auto-immune reaction to gluten in 1–2% of the human population. A gluten-free (GF) diet, excluding wheat, barley, and rye, is the only remedy. This diet is difficult to adhere to, partly because wheat gluten is added to many processed products for their viscoelastic properties. In addition, GF products are less healthy and expensive. Wheat products containing only hypoimmunogenic gluten proteins would be a desirable option. Various gluten peptides that trigger CD have been characterized. A single wheat variety contains around hundred gluten genes, producing proteins with varying numbers of epitopes. Gene editing using CRISPR/Cas9 can precisely remove or modify the DNA sequences coding for immunogenic peptides. Wheat with hypoimmunogenic gluten thus exemplifies the potential of gene editing for improving crops for human consumption where conventional breeding cannot succeed. We describe here, in relation to breeding hypoimmunogenic wheat varieties, the inconsistencies of applying GM regulation in Europe for gene-edited plants while mutation breeding-derived plants are exempted. We explain that healthy products derived from this new technology may become available in the United States, Canada, Argentina and other countries but not in Europe, because of strict regulation of unintended GM risk at the expense of reduction the existing immunogenicity risks of patients. We argue that regulation of gene-edited plants should be based on scientific evidence. Therefore, we strongly recommend implementing the innovation principle. Responsible Research and Innovation, involving stakeholders including CD patient societies in the development of gene-editing products, will enable progress toward healthy products and encourage public acceptance.

show abstract

Oats in healthy gluten-free and regular diets: A perspective

Cited by 75 publications

References 72 publications

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Gene editing towards hypoimmunogenic gluten proteins in wheat

Development of Wheat With Hypoimmunogenic Gluten Obstructed by the Gene Editing Policy in Europe

Contact Info

Product

Resources

About