Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Aparicio-García, Natalia; Martínez‐Villaluenga, Cristina; Frı́as, Juana; Peñas, Elena

doi:10.1016/j.foodchem.2020.127972

Cited by 58 publications

(61 citation statements)

References 40 publications

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“…This strain was selected based on their versatile metabolism and capacity of growing on different vegetable sources together with its immunomodulatory and potential probiotic potentials [21]. The positive impact of germination and lactic acid fermentation on nutritional value, bioavailability of nutrients, and bioactive profile of grains has been extensively documented [15,22]. The combination of both processing technologies represents a novel strategy for producing cereal-based GF beverages.…”

Section: Discussionmentioning

confidence: 99%

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

et al. 2021

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The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophages and Caco-2 cells were evaluated. Immunoreactivity against AGA and antioxidant activity were not detected in SOFB, but it exhibited significant anti-inflammatory activity. The tolerability and impact of SOFB consumption for 6 months on nutritional status and intestinal microbiota composition were investigated in 10 celiac adults (five treated and five control). SOFB consumption did not adversely affect duodenal mucosa nor the total IgA or anti-tissue transglutaminase antibody (IgA-tTG) levels in celiac participants, but it significantly decreased total cholesterol levels at all sampling times and folic acid levels at the end of the study compared to the placebo beverage. SOFB administration also shifted gut microbiota, leading to a higher relative abundance of some beneficial bacteria including the genera Subdoligranulum, Ruminococcus and Lactobacillus in the SOFB group. This study provides supporting evidence of the safety of health benefits of a novel functional beverage produced from sprouted oat.

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Section: Discussionmentioning

confidence: 99%

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

et al. 2021

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“…В целом антиоксидантная активность возрастает на первые и вторые сутки проращивания на 34,3 и 41,2% соответственно. Аналогичный результат наблюдали Кауковирта-Норя и Скоглунд при исследовании влияния процессов замачивания и проращивания на повышение уровня авентрамидов в зерновой массе [7,[14][15][16][17].…”

Section: результаты и обсуждениеunclassified

“…Авенантрамиды представляют собой группу уникальных низкомолекулярных гидроксициннамоилантранилатных алкалоидов, обнаруженных только в овсе. В исследованиях на животных и людях сообщалось, что они обладают антипролиферативными, антиоксидантными, противовоспалительными и антиатерогенными свойствами [4][5][6][7][10][11][12][13].…”

Section: Introductionunclassified

“…Следует отметить, что в отличие от других злаков зерна овес имеет толстый слой клеточной стенки в субалейроновой области [7,10,15,18] и содержание многих питательных веществ не равномерно распространено по эндосперму, а смещено в сторону алейронового слоя [8,[10][11][12], что в свою очередь, определяет необходимость поиска эффективных технологических решений для их использования при производстве пищевых продуктов.…”

Section: Introductionunclassified

“…Исследования Сей и др. показали, что общая активность амилазы овса при проращивании увеличивается [7,9,10,18].…”

Section: Introductionunclassified

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Ultrasound regulation of functional properties of Avena sativa L. while sprouting

Попова

Potoroko

Калинина

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting.

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Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments

Babolanimogadam

Gandomi

Basti

et al. 2022

Food Science & Nutrition

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In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting-acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sproutingacidic, and α-amylase-alkali treatments were significantly (p < .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α-amylase-alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sproutingα-amylase and acidicα-amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α-amylase-alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α-amylase, sprouting, and α-amylase-sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two-stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation.

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Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Cited by 58 publications

References 40 publications

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

Ultrasound regulation of functional properties of Avena sativa L. while sprouting

Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments

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