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Alemayehu GF, Forsido SF, Tola YB, Amare E. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa) Grains and Oat-Based Fermented Food Products. ScientificWorldJournal 2023; 2023:2730175. [PMID: 37492342 PMCID: PMC10365923 DOI: 10.1155/2023/2730175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/27/2023] [Accepted: 07/04/2023] [Indexed: 07/27/2023] Open
Abstract
Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.
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Affiliation(s)
| | | | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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Yan H, Zhang H, Zhou P, Ren C, Peng Y. Genome-Wide Association Mapping of QTL Underlying Groat Protein Content of a Diverse Panel of Oat Accessions. Int J Mol Sci 2023; 24:ijms24065581. [PMID: 36982656 PMCID: PMC10053717 DOI: 10.3390/ijms24065581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/06/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
Groat protein content (GPC) is a key quality trait attribute in oat. Understanding the variation of GPC in oat germplasms and identifying genomic regions associated with GPC are essential for improving this trait. In this study, the GPC of 174 diverse oat accessions was evaluated in three field trials. The results showed a wide variation in GPC, ranging from 6.97% to 22.24% in this panel. Hulless oats displayed a significantly higher GPC compared to hulled oats across all environments. A GWAS analysis was performed based on 38,313 high-quality SNPs, which detected 27 non-redundant QTLs with 41 SNPs significantly associated with GPC. Two QTLs on chromosome 6C (QTL16) and 4D (QTL11) were consistently detected in multiple environments, with QTL16 being the most significant and explaining the highest proportion of the phenotypical variation in all tested environments except in CZ20. Haplotype analysis showed that the favorable haplotypes for GPC are more prevalent in hulless oats. These findings provide a foundation for future efforts to incorporate favorable alleles into new cultivars through introgression, fine mapping, and cloning of promising QTLs.
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Affiliation(s)
- Honghai Yan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China;
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Haixu Zhang
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Pingping Zhou
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Changzhong Ren
- National Oat Improvement Center, Baicheng Academy of Agricultural Sciences, Baicheng 137000, China
| | - Yuanying Peng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China;
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence:
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Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models. Nutrients 2023; 15:nu15061347. [PMID: 36986077 PMCID: PMC10056580 DOI: 10.3390/nu15061347] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated in comparison to oat and wheat. The assessment of anti-nutrients contents (phytate, trypsin inhibitor activity, and polyphenols) showed that brown canary seed varieties had the highest content in phytate and oat the highest in polyphenols. Trypsin inhibitor level was comparable among studied cereals, but slightly higher in the brown canary seed Calvi variety. In regard to protein quality, canary seed had a well-balanced amino acid profile and was particularly high in tryptophan, an essential amino acid normally lacking in cereals. The in vitro protein digestibility of canary seeds as determined by both the pH-drop and INFOGEST (international network of excellence on the fate of food in the gastrointestinal tract) protocols appears slightly lower than wheat and higher than oat. The yellow canary seed varieties showed better overall digestibility than the brown ones. For all studied cereal flours, the limiting amino acid was lysine. The calculated in vitro PDCAAS (protein digestibility corrected amino acid score) and DIAAS (digestible indispensable amino acid score) were higher for the yellow C05041 cultivar than the brown Bastia, similar to those of wheat, but lower than those of oat proteins. This study demonstrates the feasibility and utility of in vitro human digestion models for the assessment of protein quality for comparison purpose.
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Wang X, Kong X, Zhang C, Hua Y, Chen Y, Li X. Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Res Int 2023; 164:112375. [PMID: 36738019 DOI: 10.1016/j.foodres.2022.112375] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The aim of this study was to investigate and compare the physicochemical characteristics and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy drink and oat drink. The results showed that with the same fermentation ending pH of 4.5, reconstituted yoghurt had the highest titratable acidity mainly due to the highest buffering capacity and microbial counts (LAB). The textural and water holding capacity (WHC) parameters revealed that soy-based yoghurt had the highest firmness, consistency and WHC, indicating more rigid gel was formed. Meanwhile, rheological analysis showed soy-based yoghurt owned higher G' and G'' values and higher stability against external stress, demonstrating that more and stronger interactions between soy proteins were built during fermentation. The confocal laser scanning microscopy (CLSM) image witnessed that soy-based yoghurt had the densest and finest network, while oat-based yoghurt had much coarser and looser structure, which was consistent with the lowest firmness and G' value for oat-based yoghurt. In terms of color, reconstituted yoghurt was the lightest and oat-based yoghurt showed more reddish and yellowish. The main volatile flavor compounds in all yoghurts were ketones, while aldehydes contributed more in soy and oat yoghurt. PCA plot showed that volatile flavor compounds of reconstituted yoghurt and oat-based yoghurt were relatively similar, while soy-based yoghurt was much more different with high OAVs of hexanal, 1-octen-3-one, 1-octen-3-ol and 2-octenal. This study supplied a theoretical basis and an improvement direction for the better development of healthier plant-based yoghurt similar to dairy yoghurt.
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Affiliation(s)
- Xinlu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Sułek A, Cacak-Pietrzak G, Różewicz M, Nieróbca A, Grabiński J, Studnicki M, Sujka K, Dziki D. Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain. PLANTS (BASEL, SWITZERLAND) 2023; 12:364. [PMID: 36679077 PMCID: PMC9861265 DOI: 10.3390/plants12020364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/31/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Products derived from wheat grains are an important source of protein in the daily diet of people in many parts of the world. The biological value of protein is determined by its amino acid composition and the proportions of the individual amino acids. Synthesis of these compounds in wheat grains is influenced by genetic factors, as well as habitat conditions and the agrotechnology applied in cultivation. The aim of this study was to assess the effect of production technology (integrated, intensive) on the grain yield and the content amino acid profile of protein in common and durum wheat grain. Field research was conducted at the Experimental Station IUNG-PIB in Osiny (Poland) in two growing seasons. It was found that grain yield significantly depended on the weather conditions in the years of harvesting and genotype, but did not depend on the production technology. On the other hand, the protein content and their amino acid composition depended significantly on the production technology and genotype. A significantly higher content of protein substances was found in durum wheat grain. Increasing the intensity of production technology had a positive effect on the total protein content and the content of individual amino acids, both exogenous and endogenous. The amino acid limiting the biological value of protein contained in grains of both wheat species was lysine, and the deficiency of this amino acid was significantly lower in grain protein from intensive than integrated cultivation technology.
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Affiliation(s)
- Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Science, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
| | - Marcin Różewicz
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Anna Nieróbca
- Department of Agrometeorology and Applied Informatics, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Jerzy Grabiński
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland
| | - Marcin Studnicki
- Department of Biometry, Institute of Agriculture, Warsaw University of Life Science, 159 Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Science, 159C Nowoursynowska Street, 02-787 Warsaw, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głeboka Street, 20-612 Lublin, Poland
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Li X, Zhou L, Yu Y, Zhang J, Wang J, Sun B. The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14588-14599. [PMID: 36376030 DOI: 10.1021/acs.jafc.2c06518] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oat is classified as a whole grain and contains high contents of protein, lipids, carbohydrates, vitamins, minerals, and phytochemicals (such as polyphenols, flavonoids, and saponins). In recent years, studies have focused on the effects of oat consumption on reducing the risk of a variety of diseases. Reports have indicated that an oat diet exerts certain biological functions, such as preventing cardiovascular diseases, reducing blood glucose, and promoting intestinal health, along with antiallergy, antioxidation, and cancer preventive effects. At present, cancer is the second leading cause of death worldwide. The natural products of oat are an important breakthrough for developing new strategies of cancer prevention, and their ability to interact with multiple cellular targets helps to combat the complexity of cancer pathogenesis. In addition, the comprehensive study of the cancer prevention activity and potential mechanism of oat nutrients and phytochemicals has become a research hotspot. In this Review, we focused on the potential functions of peptides, dietary fiber, and phytochemicals in oats on cancer prevention and further revealed novel mechanisms and prospects for clinical application. These findings might provide a novel approach to deeply understand the functions and mechanisms for cancer prevention of oat consumption.
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Affiliation(s)
- Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Linyue Zhou
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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7
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Zeng Y, Chen E, Zhang X, Li D, Wang Q, Sun Y. Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy-A Review. Foods 2022; 11:3326. [PMID: 36359938 PMCID: PMC9654170 DOI: 10.3390/foods11213326] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 09/12/2023] Open
Abstract
In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.
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Affiliation(s)
- Yan Zeng
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Enhui Chen
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Xuewen Zhang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Demao Li
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Qinhong Wang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Yuanxia Sun
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
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Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022; 11:foods11193070. [PMID: 36230147 PMCID: PMC9562890 DOI: 10.3390/foods11193070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/16/2022] Open
Abstract
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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Effect of Cereals and Legumes Processing on In Situ Rumen Protein Degradability: A Review. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The determination of the ruminal degradability rate of feeds, mainly starch and crude protein, is one of the most common methods to evaluate the nutritional value of ruminant feed. The protein requirements for ruminants are met from microbial protein and undegraded dietary protein digested in the small intestine. In order to reach maximum productivity, high-quality proteins are needed, and the requirement for undegraded dietary protein increases with the performance of the animal. This protein can be supplied by reducing the ruminal degradation to increase the amount of protein digested post-rumen, but the form in which a feed is administered influences degradability, and grain processing, especially, is a common practice to improve feed efficiency. Despite these aspects, studies on the effects of feed processing methods on protein degradability are limited, even though more and more ruminants are fed with processed feeds. For these reasons, this review investigated the protein degradability of different processed cereals and legumes in ruminants based on the analysis of available literature in order to take stock of the state of the art on this topic. Results showed that: First, the majority of the papers are focused on the energy aspects mainly due to carbohydrate-rich feeds; second, the majority of the studies in the literature are quite old, probably because the changes occurred in the animal testing legislation that made in vivo studies more and more difficult in the last 20 years; third, as a consequence, the few data available in recent years concern in vitro experiments; fourth, we found a high variability of the experimental conditions thus affecting protein degradability and making it quite difficult to compare the different results.
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Chiang JH, Hua XY, Yu AHM, Peh EWY, See E, Jeyakumar Henry C. A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2103706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jie Hong Chiang
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Xin Yi Hua
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Ashley Hui Min Yu
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Elaine Wan Yi Peh
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - E’Ein See
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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11
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Meyer JC, Birr T, Hennies I, Wessels D, Schwarz K. Reduction of deoxynivalenol, T-2 and HT-2 toxins and associated Fusarium species during commercial and laboratory de-hulling of milling oats. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1163-1183. [PMID: 35385360 DOI: 10.1080/19440049.2022.2059576] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Oats (Avena sativa L.) are well known for their nutritional properties but are susceptible to the growth of different Fusarium fungi resulting in mycotoxin contamination of harvested oats. In this study, oat samples from harvest years 2011 to 2017 were preselected for their suitability as milling oats for food purposes with DON contents below 1750 µg/kg. The reduction of DON, T-2 and HT-2 toxins during the commercial de-hulling process was analysed. While the average reduction for the sum of T-2 and HT-2 toxins in large oat kernels was 85%, the reduction for thin kernels was 66%. The reduction for DON was about 60% and did not differ for the two kernel fractions. In laboratory de-hulling experiments, milling oat samples and de-hulled oat kernels with known DON, T-2 and HT-2 toxin content were correlated with the associated DNA amount of Fusarium graminearum, Fusarium culmorum and Fusarium langsethiae. The reduction of the Fusarium DNA amount after de-hulling was comparable to the reduction of the associated mycotoxins. Notably, the correlation between F. langsethiae DNA amounts and the sum of T-2 and HT-2 toxin contents was R2 = 0.69 in milling oats and it rose to R2 = 0.85 in de-hulled oat kernels. In laboratory tests, at least one third of the initial levels of DON and the sum of T-2 and HT-2 toxins could be removed by polishing off the first parts of the outer layers; two thirds remained in the polished oat kernels. These observations indicate that de-hulling alone may not be completely sufficient to remove mycotoxin contamination in oats. These findings are of high importance in the discussion of determining legal maximum levels for DON or the sum of T-2 and HT-2 toxins in intermediate and final products.
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Affiliation(s)
- Jens C Meyer
- H.&J. Brüggen KG, Lübeck, Germany.,Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany
| | - Tim Birr
- Division of Plant Diseases and Crop Protection, Institute of Phytopathology, Kiel University, Kiel, Germany
| | | | | | - Karin Schwarz
- Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany
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12
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Ndem‐Galbert JR, Hall JE, McDonnell AJ, Martine CT. Differential reward in "male" versus "female" pollen of functionally dioecious Solanum. AMERICAN JOURNAL OF BOTANY 2021; 108:2282-2293. [PMID: 34643272 PMCID: PMC9298796 DOI: 10.1002/ajb2.1765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 06/12/2023]
Abstract
PREMISE Five to six percent of angiosperm species exhibit a dioecious sexual system, with unisexual "male" or "female" flowers borne on separate plants. The consequent need for inter-individual pollen exchange is a special challenge for taxa where pollen is the sole pollinator reward. Dioecious Australian Solanum assure visits from pollen-foraging bees via production of inaperturate pollen in functionally female (morphologically bisexual) flowers. Biochemical composition of pollen from Australian Solanum has not been assessed nor compared to porate pollen from staminate flowers to reveal whether these flowers differ in their pollinator reward potential. METHODS Porate pollen from male flowers and inaperturate pollen from functionally female flowers of two functionally dioecious Australian species were compared for protein and amino acid content. We also assessed pollen from bisexual and staminate flowers of a closely related andromonoecious species, in which all pollen is porate, as a comparison across co-occurring sexual systems. RESULTS In both functionally dioecious species, porate pollen grains from staminate flowers had significantly higher levels of proteins and amino acids than inaperturate pollen grains from functionally female flowers. Levels of proteins and amino acids were highest in bisexual and staminate flowers of the andromonoecious species. CONCLUSIONS Higher levels of proteins and amino acids in porate pollen of "male" flowers in our functionally dioecious Solanum species suggests a greater nutritive reward for bees foraging on "male" plants than for those foraging on functionally "female" plants. Greater reward in porate pollen (including andromonoecious species) may be connected to the potential to generate a pollen tube.
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Affiliation(s)
- Jackie R. Ndem‐Galbert
- Bucknell University, Biology Department1 Dent DriveLewisburgPA17837USA
- ETH Zurich, Department of Health Sciences and TechnologyVladimr‐Prelog route 1‐5/10, 8093 ZurichSwitzerland
| | - Jessica E. Hall
- Ohio Dominican University, Department of Biology, 1216 Sunbury RoadColumbusOH43219USA
| | - Angela J. McDonnell
- Negaunee Institute for Plant Conservation Science and ActionChicago Botanic Garden, 1000 Lake Cook RoadGlencoeIL60022USA
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13
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Wang H, Xu J, Li X, You E, Wang L, Shen Y. Characterization of the complete chloroplast genome of Avena chinensis (Poales: Poaceae). MITOCHONDRIAL DNA PART B-RESOURCES 2021; 6:3137-3139. [PMID: 34651080 PMCID: PMC8510592 DOI: 10.1080/23802359.2021.1985404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Avena chinensis is recognized as one of the cereals with high nutritional value in the world. In this study, the complete chloroplast (cp) genome sequence of A. chinensis was reported. The complete cp genome of A. chinensis was 135,899 bp in length with a GC content of 38.51%, including a large single copy (LSC) region of 80,117 bp, a small single copy (SSC) region of 12,576 bp, and a pair of inverted repeated regions of 21,603 bp. The A. chinensis cp genome encoded 128 functional genes, including 82 protein-coding genes, 38 tRNAs, and eight rRNAs. The phylogenetic analysis showed that A. chinensis was closely related to Avena hybrid and Avena occidentalis.
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Affiliation(s)
- Hangdong Wang
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,Innovation Academy for Seed Design, Chinese Academy of Sciences, Xining, China.,Scientific Research Station for Modern Agriculture in Wuwei Oasis, Wuwei, China
| | - Jinqing Xu
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,Innovation Academy for Seed Design, Chinese Academy of Sciences, Xining, China
| | - Xiaolan Li
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,University of Chinese Academy of Sciences, Beijing, China
| | - En You
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Lei Wang
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,Innovation Academy for Seed Design, Chinese Academy of Sciences, Xining, China
| | - Yuhu Shen
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Qinghai Provincial Key Laboratory of Crop Molecular Breeding, Laboratory for Research and Utilization of Qinghai-Tibetan Plateau Germplasm Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, China.,Innovation Academy for Seed Design, Chinese Academy of Sciences, Xining, China.,Scientific Research Station for Modern Agriculture in Wuwei Oasis, Wuwei, China
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14
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Meyer JC, Hennies I, Wessels D, Schwarz K. Survey of mycotoxins in milling oats dedicated for food purposes between 2013 and 2019 by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1934-1947. [PMID: 34330195 DOI: 10.1080/19440049.2021.1950931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Although the common oat (Avena sativa L.) is well known for its nutritional benefits, it carries the risk of contamination with mycotoxins due to its susceptibility to the growth of various fungi. The procurement of milling oats for food could become more difficult in the coming harvest years due to limited availability, specific quality requirements and the avoidance of mycotoxin contamination. In light of ongoing discussions in the European Commission on regulatory limits for certain mycotoxins including their modified forms, the purpose of this study was to improve the database on their occurrence in milling oats. In particular, we provide data on the predominantly occurring trichothecenes such as deoxynivalenol and its acetylated and modified derivatives (e.g. 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol and deoxynivalenol-3-glucoside) as well as on T-2 and HT-2 toxins. Additionally, the following mycotoxins were analysed: zearalenone, nivalenol, diacetoxyscirpenol, fusarenon-X, ochratoxin A, sterigmatocystin and aflatoxins B1, B2, G1 and G2. Oat samples, (n = 281) pre-selected for their physical properties and DON-content to be less than 1750 µg/kg from 11 European provenances, were analysed for 16 different mycotoxins by LC-MS/MS. Samples were collected from the years of harvest 2013 to 2019. High incidence rates above the limit of quantification of either 5 µg/kg for T-2 and HT-2 toxins or 10 µg/kg for deoxynivalenol were found (98.1, 94.7 and 91.4%, respectively). The mean concentration of the sum of T-2 and HT-2 toxins was 149 µg/kg. The highest level was found in an Irish sample containing 1290 µg/kg for the sum of T-2 and HT-2 toxins. The mean deoxynivalenol concentration was 289 µg/kg, while the highest level was 1414 µg/kg in a Swedish sample. Besides nivalenol other mycotoxins were only present in trace concentrations or not detected.
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Affiliation(s)
- Jens Chr Meyer
- H. & J. Brüggen KG, Lübeck, Germany.,Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany
| | | | | | - Karin Schwarz
- Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany
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15
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Kouřimská L, Pokhrel K, Božik M, Tilami SK, Horčička P. Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Characterization of fatty acids, amino acids and organic acids in three colored quinoas based on untargeted and targeted metabolomics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110690] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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17
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De Colli L, De Ruyck K, Abdallah MF, Finnan J, Mullins E, Kildea S, Spink J, Elliott C, Danaher M. Natural Co-Occurrence of Multiple Mycotoxins in Unprocessed Oats Grown in Ireland with Various Production Systems. Toxins (Basel) 2021; 13:toxins13030188. [PMID: 33806558 PMCID: PMC7998419 DOI: 10.3390/toxins13030188] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 02/28/2021] [Accepted: 03/02/2021] [Indexed: 11/16/2022] Open
Abstract
The natural co-occurrence of 42 mycotoxins was investigated in unprocessed oat grains grown in Ireland. The sample set included a total of 208 oat crops harvested during 2015–2016 and produced using conventional, organic, or gluten free farming systems. A range of different toxins was identified, including the major type A (neosolaniol, HT-2 and T-2 toxins, T-2 triol, and T-2-glucoside, co-occurring in 21 samples) and B trichothecenes (deoxynivalenol, nivalenol, and deoxynivalenol-3-glucoside), enniatins (B1, B, and A1, co-occurring in 12 samples), as well as beauvericin, alternariol, mycophenolic acid, and sterigmatocystin. The influences of sowing season, year, and production system were investigated, eventually indicating that the latter factor may have a higher impact than others on the production of certain mycotoxins in oats. The most frequently quantified compounds were HT-2 (51%) and T-2 (41%) toxins, with gluten free oats containing significantly lower concentrations of HT-2 compared to conventionally produced oats. Although the prevalence and concentrations of mycotoxin found in oat samples in this study should be substantially reduced by processing. However, as mycotoxin occurrence is clearly influenced by multiple factors, controlled field trials should be carried out to define optimal agronomic practices and mitigate mycotoxin production. Furthermore, this work highlights the need for regularly testing cereal-based foods with multi-residue analytical methods with wider specificities than the traditionally screened and regulated toxins, to generate knowledge on the occurrence of several mycotoxins that are, to date, rarely investigated.
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Affiliation(s)
- Lorenzo De Colli
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK;
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; (K.D.R.); (M.D.)
- Correspondence:
| | - Karl De Ruyck
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; (K.D.R.); (M.D.)
| | - Mohamed F. Abdallah
- Department of Food Technology, Faculty of Bioscience Engineering, Coupure Links 653, 9000 Gent, Belgium;
- Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Assiut University, Assiut 71515, Egypt
| | - John Finnan
- Crops Science Department, Teagasc, Oak Park, Carlow R93 XE12, Ireland; (J.F.); (E.M.); (S.K.); (J.S.)
| | - Ewen Mullins
- Crops Science Department, Teagasc, Oak Park, Carlow R93 XE12, Ireland; (J.F.); (E.M.); (S.K.); (J.S.)
| | - Steven Kildea
- Crops Science Department, Teagasc, Oak Park, Carlow R93 XE12, Ireland; (J.F.); (E.M.); (S.K.); (J.S.)
| | - John Spink
- Crops Science Department, Teagasc, Oak Park, Carlow R93 XE12, Ireland; (J.F.); (E.M.); (S.K.); (J.S.)
| | - Christopher Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 5DL, UK;
| | - Martin Danaher
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; (K.D.R.); (M.D.)
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18
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Yue J, Gu Z, Zhu Z, Yi J, Ohm JB, Chen B, Rao J. Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106368] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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19
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Sánchez-Velázquez OA, Cuevas-Rodríguez EO, Mondor M, Ribéreau S, Arcand Y, Mackie A, Hernández-Álvarez AJ. Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates. Curr Res Food Sci 2021; 4:93-104. [PMID: 33748776 PMCID: PMC7957154 DOI: 10.1016/j.crfs.2021.02.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 01/25/2021] [Accepted: 02/05/2021] [Indexed: 12/16/2022] Open
Abstract
Oat (Avena sativa) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%-24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS•+ and DPPH• showed a >20-fold increase. Fe2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.
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Affiliation(s)
- Oscar Abel Sánchez-Velázquez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Edith Oliva Cuevas-Rodríguez
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa, Mexico
| | - Martin Mondor
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Quebec, G1V 0A6, Canada
| | - Sabine Ribéreau
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Yves Arcand
- St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600, Casavant West Boulevard, Saint-Hyacinthe, Quebec, Canada, J2S 8E3
| | - Alan Mackie
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, United Kingdom
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20
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Torbica A, Belović M, Popović L, Čakarević J, Jovičić M, Pavličević J. Comparative study of nutritional and technological quality aspects of minor cereals. Journal of Food Science and Technology 2021; 58:311-322. [PMID: 33505075 DOI: 10.1007/s13197-020-04544-w] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/13/2020] [Accepted: 05/21/2020] [Indexed: 10/24/2022]
Abstract
In order to have a better insight into the quality of minor cereals, the aim of this research was to evaluate the nutritional, biochemical, physical and rheological properties of barley, rye, triticale, oat, sorghum and millet flours. Generally, all flours could be divided into two groups according to mineral content, ω-6/ω-3 fatty acids ratio and amino acid composition. Sorghum flour was characterized by the highest total phenolic content and was the only flour which contained detectable amounts of tannins. Sorghum and millet flours differed from other flours by lower water absorption index and higher temperature of starch gelatinization. Additionally, sorghum and millet flours could be analysed by Mixolab only using constant hydration and require more time to obtain complete hydration than other flours. All flours would require modification of standard breadmaking process in order to obtain quality of product similar to those already present at the market.
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Affiliation(s)
- Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Mirjana Jovičić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Pavličević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
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21
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Yan H, Zhou P, Peng Y, Bekele WA, Ren C, Tinker NA, Peng Y. Genetic diversity and genome-wide association analysis in Chinese hulless oat germplasm. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:3365-3380. [PMID: 32888041 DOI: 10.1007/s00122-020-03674-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 08/21/2020] [Indexed: 05/12/2023]
Abstract
Genotyping-by-sequencing (GBS)-derived molecular markers reveal the distinct genetic population structure and relatively narrow genetic diversity of Chinese hulless oat landraces. Four markers linked to the naked grain gene (N1) are identified by genome-wide association study (GWAS). Interest in hulless oat (Avena sativa ssp. nuda), a variant of common oat (A. sativa) domesticated in Western Asia, has increased in recent years due to its free-threshing attribute and its domestication history. However, the genetic diversity and population structure of hulless oat, as well as the genetic mechanism of hullessness, are poorly understood. In this study, the genetic diversity and population structure of a worldwide sample of 805 oat lines including 186 hulless oats were investigated using genotyping-by-sequencing. Population structure analyses showed a strong genetic differentiation between hulless landraces vs other oat lines, including the modern hulless cultivars. The distinct subpopulation stratification of hulless landraces and their low genetic diversity suggests that a domestication bottleneck existed in hulless landraces. Additionally, low genetic diversity within European oats and strong differentiation between the spring oats and southern origin oat lines revealed by previous studies were also observed in this study. Genomic regions contributing to these genetic differentiations suggest that genetic loci related to growth habit and stress resistance may have been under intense selection, rather than the hulless-related genomic regions. Genome-wide association analysis detected four markers that were highly associated with hullessness. Three of these were mapped on linkage group Mrg21 at a genetic position between 195.7 and 212.1 cM, providing robust evidence that the dominant N1 locus located on Mrg21 is the single major factor controlling this trait.
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Affiliation(s)
- Honghai Yan
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Pingping Zhou
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yun Peng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Wubishet A Bekele
- Agriculture and Agri-Food Canada, Ottawa Research and Development Centre, 960 Carling Ave, Ottawa, ON, K1A0C6, Canada
| | - Changzhong Ren
- Baicheng Academy of Agricultural Sciences, Baicheng, 137000, China
| | - Nicholas A Tinker
- Agriculture and Agri-Food Canada, Ottawa Research and Development Centre, 960 Carling Ave, Ottawa, ON, K1A0C6, Canada.
| | - Yuanying Peng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu, 611130, China.
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22
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Achouri A, L'Hocine L, Martineau-Côté D, Sirois S, Pitre M, Mason E, Abdel-Aal EM, Hucl P. Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Res Int 2020; 137:109751. [PMID: 33233313 DOI: 10.1016/j.foodres.2020.109751] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 09/17/2020] [Accepted: 09/23/2020] [Indexed: 10/23/2022]
Abstract
Glabrous canary seed (Phalaris canariensis L.) is a novel true cereal grain produced primarily in Western Canada which has been approved for human consumption by the U.S. Food and Drug Administration and Health Canada in 2016. Due to its high protein content (22%), this new edible grain is emerging as an alternative source of plant proteins. In the present work, protein extractability from four novel glabrous (2 yellow and 2 brown) canary seeds varieties was improved based on the selection of optimal pH of protein solubilisation and precipitation. Solubilisation at pH 12 followed by acid precipitation at pH 5 were retained as optimal conditions. Scale up of the protein optimized wet fractionation process resulted in highly purified canary seed protein isolates (purity of 91 to 93%) with protein recovery yield of 65 to 69%. In parallel, for the others canary seed components, a good recovery yields were obtained for the oil fraction (6.1-6.7 g/100 g flour), starch fraction (48.1-54 g/100 g flour), and crude fiber fraction (15.1-19.7 g/100 g flour). The study of the functional properties of the obtained canary protein isolates revealed, higher solubility at acidic than alkaline region; enhanced fat and water holding capacities and notably higher foaming and emulsifying capacities than control soy protein isolate. With growing global demand for protein, glabrous canary seed has high potential in the food industry, particularly as a good source of functional gluten free cereal proteins.
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Affiliation(s)
- Allaoua Achouri
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Lamia L'Hocine
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada.
| | - Delphine Martineau-Côté
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Stéphane Sirois
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Mélanie Pitre
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Emily Mason
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Blvd. W. Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Elsayed M Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada
| | - Pierre Hucl
- University of Saskatchewan, Crop Development Centre, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada
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23
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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24
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Ibrahim MS, Ahmad A, Sohail A, Asad MJ. Nutritional and functional characterization of different oat (Avena sativa L.) cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1806297] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Muhammad Suhail Ibrahim
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Asma Sohail
- Institute of Food and Nutritional Sciences PMAS, Arid Agriculture University, Rawalpindi, Pakistan
| | - Muhammad Javaid Asad
- University Institute of Biochemistry and Biotechnology PMAS, Arid Agriculture University, Rawalpindi, Pakistan
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25
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Fišera M, Kráčmar S, Šustová K, Tvrzník P, Velichová H, Fišerová L, Kubáň V. Effects of the lactation period, breed and feed on amino acids profile of mare’s milk. POTRAVINARSTVO 2020. [DOI: 10.5219/1344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effects of the lactation period, breed, and feed on amino acids profile of mare’s milk were investigated. The feed contained two major essential amino acids (EAAs) leucine (7.31 – 10.3 g.kg-1) and arginine (6.37 – 9.59 g.kg-1); it also included minor EAAs methionine (2.11 – 3.05 g.kg-1) and histidine (2.48 – 3.60 g.kg-1). Glu+Gln, Asp+Asn, and proline, major nonessential amino acids (NEAAs), constituted approximately 60% of total NEAAs (TNEAAs). The ratio of total EAAs to NEAAs ranged from 1:1.2 to 1:1.4. Amino acids (AA) content throughout all milk samples varied due to mare’s different conditions and lactation days. Except for the 1P milk sample, total AA content in the 2 – 8Ps specimens caused by differences in breed oscillated from the 2nd to 28th day of lactation within the following limits: 21.9 – 54.6 g.kg-1, 33.6 – 70.7 g.kg-1, 38.1 – 71.2 g.kg-1, 29.46 – 74.2 g.kg-1, 52.2 – 87.1 g.kg-1, 37.9 – 70.3 g.kg-1 and 26.4 – 64.5 g.kg-1, respectively. In relation to TEAAs in milk, the highest EAAs levels were reached in arginine, leucine and lysine ranging between 2.41 – 4.35 g.kg-1, 3.36 – 5.59 g.kg-1 and 2.72 – 4.80 g.kg-1, respectively, while the lowest AAs amounts were indicated in histidine and methionine, 0.91 – 1.58 g.kg-1 and 1.23 – 2.04 g.kg-1 respectively. Total NEAAs content was slightly higher than that of EAAs; the TNEAAs to TEAAs ratio was 1:0.9 proximately. Glu+Gln, Asp+Asn and proline were determined as major NEAAs of milk ranging between, 6.77 – 11.0 g.kg-1, 3.21 – 5.60 g.kg-1 and 1.25 – 2.18 g.kg-1, respectively; levels of NEAAs such as cysteine and glycine oscillated between 0.89 – 1.52 g.kg-1 and 0.64 – 1.15 g.kg-1, respectively. The average TAAs contents caused by breed differences were 62.8 g.kg-1, 42.8 g.kg-1, 44.7 g.kg-1 and 44.8 g.kg-1, respectively, on the 2nd, 5th, 10th, and 28th lactation days.
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Moura MAF, Perera S, Ren Y, Takahashi JA, Ai Y, Nickerson MT. Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates. Cereal Chem 2020. [DOI: 10.1002/cche.10292] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marília A. F. Moura
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
- Faculty of Pharmacy Universidade Federal de Minas Gerais Belo Horizonte Brazil
| | - Suneru Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
- KeyLeaf Life Sciences Saskatoon SK Canada
| | - Yikai Ren
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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Panah FM, Lashkari S, Frydendahl Hellwing AL, Larsen M, Weisbjerg MR. Effects of toasting and decortication of oat on nutrient digestibility in the rumen and small intestine and on amino acid supply in dairy cows. J Dairy Sci 2019; 103:1484-1499. [PMID: 31837794 DOI: 10.3168/jds.2019-17142] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Accepted: 10/23/2019] [Indexed: 12/14/2022]
Abstract
This study examined the potential for decorticating and toasting of oat (Avena sativa) to supply crude protein (CP) and amino acids (AA) in dairy cows. Four lactating Danish Holstein Friesian cows fitted with ruminal, duodenal, and ileal cannulas were assigned to a 4 × 4 Latin square design. Cows were fed experimental diets ad libitum based on grass-clover silage and toasted fava beans, with oat included in different forms arranged in a 2 × 2 factorial: whole oat, decorticated oat, toasted oat, and decorticated toasted oat. In situ rumen degradability of processed oat was also evaluated. Decortication increased starch intake by 0.38 kg/d and reduced NDF intake by 0.91 kg/d. Toasting reduced ruminal AA digestibility and increased duodenal flow of CP by 0.41 kg/d. In situ degradation rate and effective degradability of CP in the rumen were reduced by 0.46 h-1 and 310 g/kg CP due to toasting. Both decortication and toasting increased microbial synthesis of CP by 0.20 and 0.41 kg/d, respectively. Decortication and toasting did not affect small intestinal AA digestibility, but did increase the total digested amount of AA by 154 and 250 g/d, respectively. Milk production was not affected by treatments. Methane production (L/d) decreased with decortication and toasting. In conclusion, unless an interaction exists between decortication and toasting, the results indicate additive effects of toasting and decorticating oat for increasing the supply of digestible AA to the small intestine of dairy cows.
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Affiliation(s)
- Farhad M Panah
- Department of Animal Science, Aarhus University, AU Foulum, PO Box 50, 8830 Tjele, Denmark
| | - Saman Lashkari
- Department of Animal Science, Aarhus University, AU Foulum, PO Box 50, 8830 Tjele, Denmark.
| | | | - Mogens Larsen
- Department of Animal Science, Aarhus University, AU Foulum, PO Box 50, 8830 Tjele, Denmark
| | - Martin Riis Weisbjerg
- Department of Animal Science, Aarhus University, AU Foulum, PO Box 50, 8830 Tjele, Denmark
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Polonskiy VI, Surin NA, Gerasimov SA, Lipshin AG, Sumina AV, Zute S. The study of oat varieties (Avena sativa L.) of various geographical origin for grain quality and productivity. Vavilovskii Zhurnal Genet Selektsii 2019. [DOI: 10.18699/vj19.541] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Affiliation(s)
- V. I. Polonskiy
- Krasnoyarsk State Agrarian University; Siberian Federal University
| | - N. A. Surin
- Krasnoyarsk Research Institute of Agriculture – Division of Federal Research Center “Krasnoyarsk Scientific Center of the Siberian Branch of the RAS”
| | - S. A. Gerasimov
- Krasnoyarsk Research Institute of Agriculture – Division of Federal Research Center “Krasnoyarsk Scientific Center of the Siberian Branch of the RAS”
| | - A. G. Lipshin
- Krasnoyarsk Research Institute of Agriculture – Division of Federal Research Center “Krasnoyarsk Scientific Center of the Siberian Branch of the RAS”
| | | | - S. Zute
- Stende Research Centre, Institute of Agricultural Resources and Economics
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Panah FM, Lashkari S, Weisbjerg MR. Effect of oat decortication on chemical composition, in vitro digestibility and in situ degradability. J Anim Physiol Anim Nutr (Berl) 2019; 104:109-115. [PMID: 31553091 DOI: 10.1111/jpn.13217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 08/21/2019] [Accepted: 09/03/2019] [Indexed: 11/26/2022]
Abstract
The effect of decortication on chemical composition and degradability characteristics of four Danish oat varieties was investigated. Effective degradability (ED) and post-ruminal disappearance (PRD) were measured by in situ and mobile bag techniques respectively. Decorticated oat showed higher (p = .01) concentrations of crude protein (CP; 134 vs. 108 g/kg DM) and crude fat (71.6 vs. 53.1 g/kg DM) and a higher (p = .001) organic matter digestibility (OMD; 888 vs. 703 g/kg OM) than oat. The content of total fatty acids (FA) in DM was higher in decorticated oat. The proportion of linoleic acid (C18:2 n6) increased (p < .05) due to decortication, while the linolenic acid (C18:3 n3) proportion of total FA decreased in decorticated oat. Decortication increased (p = .01) the concentration of amino acids (AA), but the proportion of lysine in total AA decreased (p < .002). Effective degradability (ED) of both DM and CP was (p < .001) higher in decorticated oat. Decortication increased the total tract disappearance (TTD) and PRD of CP (p < .001). In conclusion, decortication can be used as a practical approach to increase the nutritional value of oat.
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Affiliation(s)
- Farhad M Panah
- Department of Animal Science, Aarhus University, AU Foulum, Tjele, Denmark
| | - Saman Lashkari
- Department of Animal Science, Aarhus University, AU Foulum, Tjele, Denmark
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30
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Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Kouřimská L, Sabolová M, Horčička P, Rys S, Božik M. Lipid content, fatty acid profile, and nutritional value of new oat cultivars. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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32
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Gołębiewska K, Fraś A, Gołębiewski D, Mańkowski D, Boros D. Content of nutrient and bioactive non-nutrient components in different oat products. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1283] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- K. Gołębiewska
- Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Błonie, Poland
| | - A. Fraś
- Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Błonie, Poland
| | - D. Gołębiewski
- Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Błonie, Poland
| | - D.R. Mańkowski
- Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Błonie, Poland
| | - D. Boros
- Plant Breeding and Acclimatization Institute, National Research Institute, Radzików, 05-870 Błonie, Poland
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33
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Jin W, Liu D, Hu X. Volatile compounds in Chinese naked and covered oat groats and flakes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13691] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenyuan Jin
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an, Shaanxi China
| | - Dan Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an, Shaanxi China
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Mason E, L'Hocine L, Achouri A, Karboune S. Hairless Canaryseed: A Novel Cereal with Health Promoting Potential. Nutrients 2018; 10:E1327. [PMID: 30235793 PMCID: PMC6164689 DOI: 10.3390/nu10091327] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 12/02/2022] Open
Abstract
Glabrous canaryseeds were recently approved for human consumption as a novel cereal grain in Canada and the United States. Previously, canaryseeds were exclusively used as birdseed due to the presence of carcinogenic silica fibers; therefore the nutritional value of the seeds has been seriously overlooked. Two cultivars of glabrous canaryseeds (yellow and brown) were created from the hairy varieties. They are high in protein compared to other cereal grains, and contain high amounts of tryptophan, an amino acid normally lacking in cereals, and are gluten-free. Bioactive peptides of canaryseeds produced by in vitro gastrointestinal digestion have shown antioxidant, antidiabetic, and antihypertensive activity. The seeds contain other constituents with health promoting effects, including unsaturated fatty acids, minerals, and phytochemicals. Anti-nutritional components in the seeds are comparable to other cereal grains. Because of their beneficial health effects, canaryseeds should be regarded as a healthy food and have immense potential as a functional food and ingredient. Further research is required to determine additional bioactive peptide activity and capacity, as well as differences between the yellow and brown cultivars.
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Affiliation(s)
- Emily Mason
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste Anne de Bellevue, QC H9X 3V9, Canada.
| | - Lamia L'Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste Anne de Bellevue, QC H9X 3V9, Canada.
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Bader Ul Ain H, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, Imran M, Tufail T, Javed A. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nazir Ahmad
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Bushra Niaz
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Lahore, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ahsan Javed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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36
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Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2016.09.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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Sangwan S, Singh R. Synergistic effect of oats and LGG fermented milk on lowering hypercholesterolemia in rats. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.06.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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38
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Bleakley S, Hayes M, O' Shea N, Gallagher E, Lafarga T. Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis. Foods 2017; 6:E108. [PMID: 29207547 PMCID: PMC5742776 DOI: 10.3390/foods6120108] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Revised: 11/23/2017] [Accepted: 11/27/2017] [Indexed: 12/24/2022] Open
Abstract
The renin-angiotensin-aldosterone system (RAAS) plays an important role in regulating hypertension by controlling vasoconstriction and intravascular fluid volume. RAAS itself is largely regulated by the actions of renin (EC 3.4.23.15) and the angiotensin-I-converting enzyme (ACE-I; EC 3.4.15.1). The enzyme dipeptidyl peptidase-IV (DPP-IV; EC 3.4.14.5) also plays a role in the development of type-2 diabetes. The inhibition of the renin, ACE-I, and DPP-IV enzymes has therefore become a key therapeutic target for the treatment of hypertension and diabetes. The aim of this study was to assess the bioactivity of different oat (Avena sativa) protein isolates and their ability to inhibit the renin, ACE-I, and DPP-IV enzymes. In silico analysis was carried out to predictthe likelihood of bioactive inhibitory peptides occurring from oat protein hydrolysates following in silico hydrolysis with the proteases papain and ficin. Nine peptides, including FFG, IFFFL, PFL, WWK, WCY, FPIL, CPA, FLLA, and FEPL were subsequently chemically synthesised, and their bioactivities were confirmed using in vitro bioassays. The isolated oat proteins derived from seven different oat varieties were found to inhibit the ACE-I enzyme by between 86.5 ± 10.7% and 96.5 ± 25.8%, renin by between 40.5 ± 21.5% and 70.9 ± 7.6%, and DPP-IV by between 3.7 ± 3.9% and 46.2 ± 28.8%. The activity of the synthesised peptides was also determined.
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Affiliation(s)
- Stephen Bleakley
- Food Biosciences Department, Teagasc Food Research Centre, Ashtown, D15 Dublin, Ireland.
- School of Biological Sciences, College of Sciences and Health and Environment, Sustainability and Health Institute, DIT Kevin Street, D08 NF82 Dublin, Ireland.
| | - Maria Hayes
- Food Biosciences Department, Teagasc Food Research Centre, Ashtown, D15 Dublin, Ireland.
| | - Nora O' Shea
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland. Nora.O'
| | - Eimear Gallagher
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Tomas Lafarga
- Parc Científic I Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruit Centre, Institut de Recerca, Tecnològia Agroalimentàries (IRTA), 25003 Lleida, Spain.
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Maheshwari G, Sowrirajan S, Joseph B. Extraction and Isolation of β-Glucan from Grain Sources-A Review. J Food Sci 2017; 82:1535-1545. [DOI: 10.1111/1750-3841.13765] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 04/17/2017] [Accepted: 04/27/2017] [Indexed: 01/30/2023]
Affiliation(s)
- Gunjan Maheshwari
- Dept. of Research; Hindustan Inst. of Technology and Science; Padur Chennai 603103 India
| | - Sumathi Sowrirajan
- Dept. of Chemistry; Hindustan Inst. of Technology and Science; Padur Chennai 603103 India
| | - Baby Joseph
- Dept. of Research; Hindustan Inst. of Technology and Science; Padur Chennai 603103 India
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40
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Kince T, Galoburda R, Klava D, Tomsone L, Senhofa S, Straumite E, Kerch G, Kronberga A, Sturite I, Kunkulberga D, Blija A. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2859-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Qi X, Zhu L, Wang C, Zhang H, Wang L, Qian H. Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Łabanowska M, Kurdziel M, Filek M, Wesełucha-Birczyńska A. The impact of biochemical composition and nature of paramagnetic species in grains on stress tolerance of oat cultivars. JOURNAL OF PLANT PHYSIOLOGY 2016; 199:52-66. [PMID: 27302006 DOI: 10.1016/j.jplph.2016.04.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 04/18/2016] [Indexed: 06/06/2023]
Abstract
The aim of this work was to investigate the relationships between the chemical composition of oat grains and the tolerance to oxidative stress of oat genotypes. The studies were based on the results of biochemical analyses and both EPR and Raman spectroscopies on whole grains and their parts (embryo, endosperm, seed coat) originating from oat genotypes with different sensitivities to stress. We found that the amounts of fats and especially unsaturated fatty acids, proteins rich in glutamic acid and glycine, as well as phenolics and tocopherols were higher in grains of the tolerant genotype. Moreover, fats and proteins were distributed not only in embryos, but also in endosperms. The grains of tolerant genotypes exhibited high antioxidant activity and contained greater amounts of β-glucan. EPR data pointed to higher concentrations of various kinds of stable organic radicals (semiquinone, tyrosyl and carbon-centered radicals) in whole grains (and their parts) of sensitive genotypes. EPR spectra revealed the character of interactions of paramagnetic transition metal ions Fe(III) and Mn(II) with organic and inorganic structures of grains. The quantitative EPR measurements showed the dependence between the amount of radical species and the content of transition metal ions, mainly Fe(III) bonded to inorganic structures.
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Affiliation(s)
- Maria Łabanowska
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland.
| | - Magdalena Kurdziel
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland
| | - Maria Filek
- Institute of Biology, Pedagogical University, Podchorążych 2, 30-084 Kraków, Poland; The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30-239 Kraków, Poland
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Qazanfarzadeh Z, Kadivar M. Properties of whey protein isolate nanocomposite films reinforced with nanocellulose isolated from oat husk. Int J Biol Macromol 2016; 91:1134-40. [PMID: 27349890 DOI: 10.1016/j.ijbiomac.2016.06.077] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Revised: 06/22/2016] [Accepted: 06/24/2016] [Indexed: 10/21/2022]
Abstract
Whey protein isolate (WPI)-based composite films with varying proportions of oat husk nanocellulose (ONC) obtained from acid sulfuric hydrolysis were prepared using a solution casting method. The obtained material after each step of the isolating cellulose, morphological and crystallinity of the ONC were studied by Fourier transform infrared (FTIR) spectroscopy, Scanning electron microscopy (SEM) and X-ray diffraction (XRD), respectively. The effect of ONC content (0, 2.5, 5 and 7.5wt% of WPI) on physical, mechanical and barrier properties of the nanocomposite were then evaluated. FTIR spectroscopy indicated the progressive removal of non-cellulosic components from the oat husk. SEM images showed the mean width of ONC was about 76nm and XRD analysis revealed the crystallinity increased after acid hydrolysis. The films prepared with up to 5wt% ONC showed the highest tensile strength, Young's modulus, solubility and the lowest elongation at break and moisture content. At high level (7.5wt%), tensile strength, Young's modulus and solubility of the films decreased and elongation at break and moisture content increased due to agglomeration of the fillers. Nevertheless, film transparency and water vapor permeability decreased with ONC incorporation.
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Affiliation(s)
- Zeinab Qazanfarzadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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45
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Sakre N, Das AB, Srivastav PP. Fuzzy Logic Approach for Process Optimization of Gluten-Free Pasta. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12662] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Nilesh Sakre
- Agricultural Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal India
| | - Amit B. Das
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam 784028 India
| | - Prem P. Srivastav
- Agricultural Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal India
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46
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Comino I, Moreno MDL, Sousa C. Role of oats in celiac disease. World J Gastroenterol 2015; 21:11825-11831. [PMID: 26557006 PMCID: PMC4631980 DOI: 10.3748/wjg.v21.i41.11825] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 09/02/2015] [Accepted: 09/15/2015] [Indexed: 02/06/2023] Open
Abstract
A gluten-free diet is currently the only effective means of treating individuals with celiac disease. Such a diet enables celiac patients to control their symptoms and avoid various complications associated with this condition. However, while the quality of gluten-free foods has significantly improved during recent decades, maintenance of a gluten-free diet does not necessarily ensure adequate nutritional intake. Because oats are an important source of proteins, lipids, vitamins, minerals, and fibre, their inclusion in a gluten-free diet might improve the nutritional status of a celiac patient. Although oats are included in the list of gluten-free ingredients specified in European regulations, their safety when consumed by celiac patients remains debatable. Some studies claim that pure oats are safe for most celiac people, and contamination with other cereal sources is the main problem facing people with this disease. However, it is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
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Gangopadhyay N, Hossain MB, Rai DK, Brunton NP. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules 2015; 20:10884-909. [PMID: 26076110 PMCID: PMC6272431 DOI: 10.3390/molecules200610884] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/25/2015] [Accepted: 06/05/2015] [Indexed: 01/01/2023] Open
Abstract
Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.
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Affiliation(s)
- Nirupama Gangopadhyay
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
- Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
| | - Mohammad B Hossain
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| | - Dilip K Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| | - Nigel P Brunton
- Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
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Hu XZ, Zheng JM, Li XP, Xu C, Zhao Q. Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.05.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Michalik B, Biel W, Lubowicki R, Jacyno E. Chemical composition and biological value of proteins of the yeast Yarrowia lipolytica growing on industrial glycerol. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas2013-052] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Michalik, B., Biel, W., Lubowicki, R. and Jacyno, E. 2014. Chemical composition and biological value of proteins of the yeast Yarrowia lipolytica growing on industrial glycerol. Can. J. Anim. Sci. 94: 99–104. The aim of this study was to evaluate the chemical composition and biological value of proteins from the yeast, Yarrowia lipolytica, after cultivation on glycerol, a waste product obtained in the production of biofuel from rapeseed. In the tested material we determined moisture, crude protein, ether extract, nitrogen-free extract (NFE), ash, calcium, phosphorus, cadmium, mercury, arsenic, amino acids and fatty acids. The biological value of Y. lipolytica and Saccharomyces cerevisiae proteins was determined with laboratory rats by two methods: the growth method (protein efficiency ratio standardized for casein, PERstand; net protein retention, NPR) and the Thomas–Mitchell method (biological value, BV; true digestibility, TD). The protein content of Y. lipolytica [467 g kg−1 dry matter (DM)] was similar to that of S. cerevisiae (479 g kg−1 DM). Of particular interest was the almost 30-times higher crude fat content in Y. lipolytica (200 g kg−1 DM) than in S. cerevisiae (6.7 g kg−1 DM). Yarrowica lipolytica cells accumulated substantial amount of fat in which more than 90% of fatty acids were unsaturated fatty acids with a considerable share of polyunsaturated fatty acids (34%). The low share of sulfur amino acid of Y. lipolytica (2.05 g 16g−1 N) and S. cerevisiae (2.32 g 16g−1 N) limited the nutritional value of the protein of the studied yeast. The biological value of proteins as assessed by the growth method (PER, NPR) did not differ between the two yeast species. Finally, Y. lipolytica was a rich source of highly digestible ether extract (over 57%).
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Affiliation(s)
- B. Michalik
- Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 10 Judyma Street, 71-460 Szczecin, Poland
| | - W. Biel
- Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 10 Judyma Street, 71-460 Szczecin, Poland
| | - R. Lubowicki
- Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 10 Judyma Street, 71-460 Szczecin, Poland
| | - E. Jacyno
- Department of Pig Breeding, Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 10 Judyma Street, 71-460 Szczecin, Poland
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Mateo E, Valle-Algarra F, Jiménez M, Magan N. Impact of three sterol-biosynthesis inhibitors on growth of Fusarium langsethiae and on T-2 and HT-2 toxin production in oat grain under different ecological conditions. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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