Article
Chemistry, Applied
Noora Makela, Natalia Rosa-Sibakov, Yu-Jie Wang, Outi Mattila, Emilia Nordlund, Tuula Sontag-Strohm
Summary: This study investigated the impact of 8-glucan on bile acid binding, showing that viscosity and 8-glucan concentration are key factors affecting bile acid mobility. The 8-glucan gel network can trap bile acids, while the hydrolysis of phytate can increase bile acid binding by improving 8-glucan extractability.
Article
Chemistry, Applied
Yingying Qin, Jing Xie, Bin Xue, Xiaohui Li, Jianhong Gan, Ting Zhu, Tao Sun
Summary: Different degradation methods (acid and oxidative) result in distinctive structures and functionalities of oat beta-glucan oligosaccharides, affecting properties such as viscosity, fat binding capacity, and glucose availability. Acid or oxidative degradation of oat beta-glucan enhances its antioxidant, antibacterial, and hypoglycemic effects.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Salla Hakkola, Lotta Nylund, Natalia Rosa-Sibakov, Baoru Yang, Emilia Nordlund, Tapio Pahikkala, Marko Kalliomaki, Anna-Marja Aura, Kaisa M. Linderborg
Summary: The study found that consumption of low molecular weight beta-glucan led to higher excretion of ferulic acid in urine, and lower excretion of deoxycholic and chenodeoxycholic acids in feces. Consumption of high molecular weight beta-glucan resulted in higher duodenal pressure, while the molecular weight of beta-glucan did not affect perceptions of gut well-being, though perceptions differed between females and males.
Article
Chemistry, Applied
Atman Poonia, D. S. Phogat, Versha, Sushil Nagar, Paras Sharma, Vinod Kumar
Summary: Oats are a nutrient-rich food with potential health benefits. A biochemical assessment of 112 oat genotypes revealed significant variability in phenol, beta-glucan, calcium, zinc, iron, and manganese content among genotypes. Genotypes OS-6, HFO-638, HFO-915, and HFO-918 showed higher levels of iron and zinc, while genotypes OS-403 and OL-1804 had elevated levels of manganese and zinc. Certain genotypes with low phytic acid were found to have high crude protein and beta-glucan content. The study also found a positive correlation between copper and iron, manganese, and calcium content. These findings have implications for the development of value-added oat food products and new oat varieties.
Article
Food Science & Technology
Junying Bai, Yan Li, Wenhui Zhang, Mingcong Fan, Haifeng Qian, Hui Zhang, Xiguang Qi, Li Wang
Summary: This study investigated the effect of gut microbial source on oat beta-glucan metabolism by using mice and human fecal microbiota in an in vitro fermentation experiment. The main end products from gut microbial fermentation of beta-glucan were acetate, propionate, and butyrate, with differences in the main product between the mice and human groups. The data suggested that beta-glucan could be completely hydrolyzed by human fecal microbiota but not thoroughly degraded by mice fecal microbiota.
Article
Food Science & Technology
Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille, Emilia Nordlund
Summary: This study aimed to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications through enzymatic and mechanical treatments. The treatments reduced the viscosity and improved the colloidal stability of OBC, resulting in reduced syneresis, improved water holding capacity, and softened texture in acid milk gels.
Article
Chemistry, Applied
Kai Huang, Shurong Zhang, Xiao Guan, Cheng Li, Sen Li, Yongyong Liu, Jialong Shi
Summary: This study produced a novel plant-based milk from quinoa with the addition of oat beta-glucan (OGB), which efficiently prevented phase separation and improved stability. The optimal OGB concentration was found to be 16%, as it led to higher apparent viscosity, narrower particle distribution, and improved storage stability.
Article
Biochemistry & Molecular Biology
Hong Chen, Jinhua Cheng, Shanshan Zhou, Daiwen Chen, Wen Qin, Chenglei Li, Hua Li, Derong Lin, Qing Zhang, Yuntao Liu, Aiping Liu, Yuheng Luo
Summary: This study investigated the effects of arabinoxylan combined with beta-glucan and xyloglucan on lipid metabolism in mice fed with high-fat diet. It was found that high-fat diet disrupted lipid metabolism, bile acids, and gut microbiota in mice, while supplementation with the compounds improved body weight, cholesterol levels, bile acid metabolism, and gut microbiota diversity. The complex chemical structure of the combined polysaccharides may contribute to the superior effect on lipid metabolism compared to single arabinoxylan.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Chemistry, Multidisciplinary
Danuta Leszczynska, Anna Wirkijowska, Alan Gasinski, Dominika Srednicka-Tober, Joanna Trafialek, Renata Kazimierczak
Summary: Oat is valued for its rich chemical composition and high nutritional value, making it of interest to scientists and nutritionists. Oat products can be considered functional foods with proven preventive and therapeutic effects. However, the development of cereal processing technologies may decrease their functional properties, highlighting the importance of monitoring product quality and technological progress.
APPLIED SCIENCES-BASEL
(2023)
Review
Nutrition & Dietetics
DeAnn J. Liska, ElHadji Dioum, Yifang Chu, Eunice Mah
Summary: Hypertension is a major risk factor for cardiovascular disease and cognitive decline. Oats have been found to decrease cardiovascular disease risk and lower blood pressure. The beneficial components in oats, such as GABA, high-quality plant protein, and fermentable prebiotic fiber, may contribute to the anti-hypertensive effect.
Article
Biochemistry & Molecular Biology
Xiaoqing Qu, Yuliya Nazarenko, Wei Yang, Yuanyang Nie, Yongsheng Zhang, Bo Li
Summary: Oat beta-glucan affects the water-holding capacity and sensory evaluation of set-type yogurt, shortens the fermentation time, makes yogurt more liquid, but can disrupt the three-dimensional network structure of yogurt.
Article
Chemistry, Applied
Yun-Cheng Li, Yan Luo, Fan-Bing Meng, Jian Li, Wei-Jun Chen, Da-Yu Liu, Long-Hua Zou, Li Zhou
Summary: Ferulic acid (FA), an effective chemopreventive and therapeutic agent for colorectal cancer, cannot stably reach the colon through human digestive system. In this study, different degrees of substitution of feruloylated oat beta-glucan (FA-O beta G) were prepared, and the FA grafting improved the thermal stability and antioxidant activity of oat beta-glucan. The FA-O beta G showed higher stability under gastrointestinal and colonic conditions compared to free FA, and exhibited good in vitro anticancer activity against human colorectal cancer cells.
CARBOHYDRATE POLYMERS
(2022)
Article
Plant Sciences
Yi Zhang, Jinran Li, Jing Xie, Bin Xue, Xiaohui Li, Jianhong Gan, Tao Sun
Summary: Baking processing increases molecular weight and viscosity of oat beta-glucan, enhancing its ability to delay starch digestion and inhibitory activity against alpha-glucosidase and alpha-amylase. However, steaming and bread making processing decrease molecular weight and viscosity, accelerating starch digestion and reducing inhibitory activity. In addition, baking processing promotes the physiological and antioxidant properties of beta-glucan, while steaming and bread making processing decreases these properties.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Food Science & Technology
Han Hu, Huihui Lin, Lei Xiao, Minqi Guo, Xi Yan, Xueqian Su, Lianliang Liu, Shangyuan Sang
Summary: This study showed that the addition of wheat bran and oat bran negatively affected the texture and color of bread, while the addition of beta-glucan did not have a significant impact. The beta-glucan in oat bran may be the key component in reducing the glycemic index of whole oat bread.
Article
Chemistry, Applied
Thoa T. L. Nguyen, Bernadine M. Flanagan, Keyu Tao, Dongdong Ni, Michael J. Gidley, Glen P. Fox, Robert G. Gilbert
Summary: The inclusion of oats in white wheat salted noodles can lead to a slower digestion rate, potentially offering health benefits. The process of noodle-making and subsequent cooking affects the concentration and solubility of oat beta-glucan, impacting starch digestibility. This study suggests that interaction between beta-glucan and protein alters noodle microstructure, influencing digestibility.
Article
Food Science & Technology
Jeong Bin Min, Eun Suh Kim, Ji-Soo Lee, Hyeon Gyu Lee
FOOD SCIENCE AND BIOTECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Im Kyung Oh, In Young Bae, Hyeon Gyu Lee
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Biochemistry & Molecular Biology
Soo Yoon Lee, Kwang Yeon Lee, Hyeon Gyu Lee
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Food Science & Technology
Im Kyung Oh, In Young Bae, Hyeon Gyu Lee
Article
Food Science & Technology
Min Je Kang, In Young Bae, Hyeon Gyu Lee
Article
Food Science & Technology
Su San Na Kang, Hyeon Gyu Lee, Hyunsook Kim
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Imkyung Oh, JaeHwan Lee, Hyeon Gyu Lee, Suyong Lee
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Agriculture, Multidisciplinary
Yun-Ju Cho, Hyeon Gyu Lee, Kun-Ho Seo, Wallace Yokoyama, Hyunsook Kim
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Food Science & Technology
Ji-Hye Kwon, Hyeon Gyu Lee, Kun-Ho Seo, Hyunsook Kim
MOLECULAR NUTRITION & FOOD RESEARCH
(2019)
Article
Biochemistry & Molecular Biology
In Young Bae, Im Kyung Oh, Da Sol Jung, Hyeon Gyu Lee
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Food Science & Technology
Kyung Hyun Lee, Ji-Soo Lee, Eun Suh Kim, Hyeon Gyu Lee
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Agriculture, Multidisciplinary
Eun Suh Kim, Da Young Kim, Ji-Soo Lee, Hyeon Gyu Lee
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Su J. Jeong, Ji-Soo Lee, Hyeon G. Lee
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Biophysics
Joo Hee Chung, Ji-Soo Lee, Hyeon Gyu Lee
COLLOIDS AND SURFACES B-BIOINTERFACES
(2020)
Article
Biochemistry & Molecular Biology
Adriana Rivera-Piza, Lynkyung Choi, Jaeeun Seo, Hyeon Gyu Lee, Jiyoung Park, Sang-Ik Han, Sung-Joon Lee
JOURNAL OF FOOD BIOCHEMISTRY
(2020)