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)
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.
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
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
Biochemistry & Molecular Biology
L. ukasz Kopiasz, Katarzyna Dziendzikowska, Michal Oczkowsk, Joanna Harasym, Joanna Gromadzka-Ostrowska
Summary: This study investigated the effects of low-molar-mass oat beta-glucan isolate (O13Gl) on autophagy and apoptosis levels in the colorectum of rats with induced early stages of colorectal cancer. The results showed that O13Gl+3% had a stimulatory effect on autophagy and the extrinsic apoptosis pathway, while O13Gl+1% had a stimulatory effect on the intrinsic apoptosis pathway.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Agriculture, Multidisciplinary
Jingjie Zhang, Mengjun Zheng, Linyue Zhou, Xinping Li, Yonghui Yu, Jing Wang, Baoguo Sun
Summary: This study found that oat beta-glucan can reverse tumor necrosis factor-alpha induced abnormal myoblast differentiation and reduce muscle atrophy. The similar effects were observed when NLRP3 or FoxO1 inhibitors were used. Exposure to beta-glucan or AS1842856 inhibited TNF-alpha induced activation of TLR4/NF-kappa B pathway and decreased the expression of NLRP3. These findings indicate that oat beta-glucan plays essential roles in promoting myoblast differentiation and alleviating muscle atrophy by inactivating FoxO1 and NLRP3 inflammasome signal pathway.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Nutrition & Dietetics
Giovanna Alexandre Fabiano, Leila Marie Shinn, Adriane Elisabete Costa Antunes
Summary: The gut microbiota, influenced by the host's diet, plays a crucial role in digestion, disease prevention, and various diseases when dysregulated. A healthy diet, rich in fiber like oats, positively affects the gut microbiota and its composition. Oat consumption has been associated with beneficial microorganisms and their metabolites, including short-chain fatty acids.
Article
Agriculture, Dairy & Animal Science
Lidija Arapovic, Yi Huang, Elin Manell, Else Verbeek, Linda Keeling, Li Sun, Rikard Landberg, Torbjoern Lundh, Jan Erik Lindberg, Johan Dicksved
Summary: The study evaluated the effects of early supplementation with oat beta-glucan on the gut microbiota composition, short-chain fatty acid concentrations, and gut physiological markers in suckling piglets. The results showed that piglet age had a greater influence on the concentrations of short-chain fatty acids in plasma and the microbiota composition than the supplement. There were significant differences in microbiota composition between litters, and correlations between short-chain fatty acid concentrations and specific microbial taxa were observed. Overall, beta-glucan supplementation did not have a clear impact on the gut environment in suckling piglets, while an age-related pattern emerged.
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
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang
Summary: The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Article
Food Science & Technology
Christy Alsado, Laura Lopez-Aldana, Lingyun Chen, Wendy Wismer
Summary: This study aimed to evaluate consumer perceptions and sensory attributes of oat milk fortified with beta-glucan and different protein levels. The results showed that beta-glucan-fortified oat milk is acceptable, but oat protein fortification requires reformulation.
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
Fabio Valoppi, Yu-Jie Wang, Giulia Alt, Leena J. Peltonen, Kirsi S. Mikkonen
Summary: Oat production side streams, rich in valuable components, can be used as novel bio-based emulsifiers to increase their value in a circular economy model. Research shows that the insoluble fraction can form stable suspensions and emulsions, while the soluble fraction forms viscous solutions.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Jaimee Hughes, Sara Grafenauer
Summary: Beta glucan, a soluble dietary fiber found in oats and barley, has known cholesterol-lowering benefits. Despite the availability of numerous products eligible for beta glucan claims, their usage remains limited both in Australia and globally. Health claims provide an important opportunity to communicate the role of food in health and disease management, with further assessment of consumer understanding recommended.
Article
Polymer Science
Peter Hozlar, Veronika Gregusova, Peter Nemecek, Svetlana Slikova, Michaela Havrlentova
Summary: Oats are an important natural source of beta-D-glucan, which has various health-promoting effects in plants and human bodies. This study found variations in the accumulation of beta-D-glucan in different parts of oats during growth, influenced by variety and sampling date.