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Jágr M, Hofinger-Horvath A, Ergang P, Čepková PH, Schönlechner R, Pichler EC, D Amico S, Grausgruber H, Vagnerová K, Dvořáček V. Comprehensive study of the effect of oat grain germination on the content of avenanthramides. Food Chem 2024; 437:137807. [PMID: 37871428 DOI: 10.1016/j.foodchem.2023.137807] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/20/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
The chemical profile and the levels of AVNs in oat varieties after germination have been examinated. In the present study, 12 distinct oat varieties were germinated for 0-192 h and a total of 28 AVNs and 3 AVN-hexosides were determined in these samples. Among them, three novel AVNs were synthesized (AVN 1a, AVN 2a, and AVN 2ad), characterized using NMR techniques (1D- and 2D-NMR), and assessed in real samples for the first time. The most abundant AVNs in the samples were AVN 2c, AVN 2p, AVN 2f, and their long-chained analogues AVN 2 cd, AVN 2pd, AVN 2fd, together representing 75-85 % of the total AVNs content. The highest total AVN level was observed on average after 48-72 h of germination time and it reached a value 1-1.2 mg/g. Out of 12 investigated oat varieties, CDC Boyer, Diadem, and Rozmar have proved to be the most suitable genotypes for germination.
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Affiliation(s)
- Michal Jágr
- Quality of Plant Products, Crop Research Institute, Drnovská 507/73, 161 06 Prague 6 - Ruzyně, Czech Republic.
| | - Andreas Hofinger-Horvath
- Department of Chemistry, Division of Organic Chemistry, University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Peter Ergang
- Institute of Physiology, Czech Academic of Sciences, Vídeňská 1084, 142 00 Prague 4, Czech Republic
| | - Petra Hlásná Čepková
- Gene Bank, Crop Research Institute, Drnovská 507/73, 161 06 Prague 6 - Ruzyně, Czech Republic
| | - Regine Schönlechner
- Institute of Food Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Eleonora Charlotte Pichler
- Institute of Food Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Stefano D Amico
- Institute for Animal Nutrition and Feed, AGES - Austrian Agency for Health and Food Safety GmbH, Spargelfeldstr. 192, 1220 Vienna, Austria
| | - Heinrich Grausgruber
- Institute of Plant Breeding, BOKU - University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 24, 3430 Tulln an der Donau, Austria
| | - Karla Vagnerová
- Institute of Physiology, Czech Academic of Sciences, Vídeňská 1084, 142 00 Prague 4, Czech Republic
| | - Václav Dvořáček
- Quality of Plant Products, Crop Research Institute, Drnovská 507/73, 161 06 Prague 6 - Ruzyně, Czech Republic
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2
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Pandey NK, Murmu A, Banjare P, Matore BW, Singh J, Roy PP. Integrated predictive QSAR, Read Across, and q-RASAR analysis for diverse agrochemical phytotoxicity in oat and corn: A consensus-based approach for risk assessment and prioritization. Environ Sci Pollut Res Int 2024; 31:12371-12386. [PMID: 38228952 DOI: 10.1007/s11356-024-31872-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/02/2024] [Indexed: 01/18/2024]
Abstract
In the modern fast-paced lifestyle, time-efficient and nutritionally rich foods like corn and oat have gained popularity for their amino acids and antioxidant contents. The increasing demand for these cereals necessitates higher production which leads to dependency on agrochemicals, which can pose health risks through residual present in the plant products. To first report the phytotoxicity for corn and oat, our study employs QSAR, quantitative Read-Across and quantitative RASAR (q-RASAR). All developed QSAR and q-RASAR models were equally robust (R2 = 0.680-0.762, Q2Loo = 0.593-0.693, Q2F1 = 0.680-0.860) and find their superiority in either oat or corn model, respectively, based on MAE criteria. AD and PRI had been performed which confirm the reliability and predictability of the models. The mechanistic interpretation reveals that the symmetrical arrangement of electronegative atoms and polar groups directly influences the toxicity of compounds. The final phytotoxicity and prioritization are performed by the consensus approach which results into selection of 15 most toxic compounds for both species.
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Affiliation(s)
- Nilesh Kumar Pandey
- Department of Pharmacy, Guru Ghasidas Vishwavidyalaya (A Central University), Bilaspur, 495009, India
| | - Anjali Murmu
- Department of Pharmacy, Guru Ghasidas Vishwavidyalaya (A Central University), Bilaspur, 495009, India
| | | | - Balaji Wamanrao Matore
- Department of Pharmacy, Guru Ghasidas Vishwavidyalaya (A Central University), Bilaspur, 495009, India
| | - Jagadish Singh
- Department of Pharmacy, Guru Ghasidas Vishwavidyalaya (A Central University), Bilaspur, 495009, India
| | - Partha Pratim Roy
- Department of Pharmacy, Guru Ghasidas Vishwavidyalaya (A Central University), Bilaspur, 495009, India.
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Cui L, Jia Q, Zhao J, Hou D, Zhou S. A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications. Food Funct 2023. [PMID: 37317702 DOI: 10.1039/d3fo00893b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.
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Affiliation(s)
- Lulu Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Qiuju Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Jiani Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China.
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Alemayehu GF, Forsido SF, Tola YB, Amare E. Optimization of nutritional and sensory properties of fermented oat-based composite beverage. Heliyon 2022; 8:e10771. [PMID: 36217468 PMCID: PMC9547211 DOI: 10.1016/j.heliyon.2022.e10771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 07/15/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60–70% toasted oat, 10–25% roasted and soaked de-bittered white lupine, 5–15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.
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Zhu P, Zhang Y, Zhang D, Han L, Liu H, Sun B. Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates. Foods 2022; 11:foods11121813. [PMID: 35742012 PMCID: PMC9222356 DOI: 10.3390/foods11121813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 02/01/2023] Open
Abstract
As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhibitory effect of AVAs from oats on advanced glycation end-products (AGEs) in a glucose–casein simulation system was evaluated, and this revealed dose-dependent inhibitory effects. The trapping capacity of AVAs to the α-dicarbonyl compounds of AGE intermediate products was determined by HPLC–MS/MS, and the results indicate that AVA 2c, AVA 2p, and AVA 2f exhibited the ability to capture α-dicarbonyl compounds. More importantly, AVA 2f was found to be more efficient than AVA 2p at inhibiting superoxide anion radical (O2−), hydroxyl radical (OH), and singlet oxygen (1O2) radical generation, which may be the main reason that AVA 2f was more efficient than AVA 2p in AGE inhibition. Thus, this research presents a promising application of AVAs from oats in inhibiting the food-borne AGEs formed in food processing.
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Affiliation(s)
| | | | | | | | - Huilin Liu
- Correspondence: ; Tel.: +86-10-68-984-857
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Brzozowski LJ, Hu H, Campbell MT, Broeckling CD, Caffe M, Gutiérrez L, Smith KP, Sorrells ME, Gore MA, Jannink JL. Selection for seed size has uneven effects on specialized metabolite abundance in oat (Avena sativa L.). G3 (Bethesda) 2022; 12:6459173. [PMID: 34893823 PMCID: PMC9210299 DOI: 10.1093/g3journal/jkab419] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Accepted: 11/29/2021] [Indexed: 11/13/2022]
Abstract
Plant breeding strategies to optimize metabolite profiles are necessary to develop health-promoting food crops. In oats (Avena sativa L.), seed metabolites are of interest for their antioxidant properties, yet have not been a direct target of selection in breeding. In a diverse oat germplasm panel spanning a century of breeding, we investigated the degree of variation of these specialized metabolites and how it has been molded by selection for other traits, like yield components. We also ask if these patterns of variation persist in modern breeding pools. Integrating genomic, transcriptomic, metabolomic, and phenotypic analyses for three types of seed specialized metabolites—avenanthramides, avenacins, and avenacosides—we found reduced heritable genetic variation in modern germplasm compared with diverse germplasm, in part due to increased seed size associated with more intensive breeding. Specifically, we found that abundance of avenanthramides increases with seed size, but additional variation is attributable to expression of biosynthetic enzymes. In contrast, avenacoside abundance decreases with seed size and plant breeding intensity. In addition, these different specialized metabolites do not share large-effect loci. Overall, we show that increased seed size associated with intensive plant breeding has uneven effects on the oat seed metabolome, but variation also exists independently of seed size to use in plant breeding. This work broadly contributes to our understanding of how plant breeding has influenced plant traits and tradeoffs between traits (like growth and defense) and the genetic bases of these shifts.
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Affiliation(s)
- Lauren J Brzozowski
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Haixiao Hu
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Malachy T Campbell
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Corey D Broeckling
- Bioanalysis and Omics Center of the Analytical Resources Core, Colorado State University, Fort Collins, CO 80523 USA
| | - Melanie Caffe
- Department of Agronomy, Horticulture & Plant Science, South Dakota State University, Brookings, SD 57006, USA
| | - Lucía Gutiérrez
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Kevin P Smith
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN 55108, USA
| | - Mark E Sorrells
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Michael A Gore
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
| | - Jean-Luc Jannink
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA.,USDA-ARS, Robert W. Holley Center for Agriculture and Health, Ithaca, NY 14853 USA
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7
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Woolman M, Liu K. Simplified Analysis and Expanded Profiles of Avenanthramides in Oat Grains. Foods 2022; 11:foods11040560. [PMID: 35206037 PMCID: PMC8870764 DOI: 10.3390/foods11040560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 12/04/2022] Open
Abstract
Uniquely, oats contain avenanthramides (AVAs), a group of phenolic alkaloids, exhibiting many health benefits. AVA analysis involves extraction with alcohol-based solvents and HPLC separation with UV and/or mass spectrometer detectors. There are many reported methods to extract AVAs. Almost all entail multiple extractions. The whole procedure is time- and labor-intensive. Furthermore, most quantifications are limited to three common AVAs (2f, 2p, 2c). The present study compared three extraction methods (all at 50 °C) for their effects on AVA concentrations and composition (% relative to total AVA) of oat grains. These included triplicate extractions with 80% ethanol containing 10 mM phosphate buffer (pH 2.0) (A), triplicate extractions with 80% ethanol (B), and a single extraction with 80% ethanol (C), while keeping solid/total solvent ratio at 1/60 (g/mL) and total extraction time of 60 min. Results showed that 80% buffered ethanol gave significantly lower AVA contents than 80% ethanol, while single and triplicate extractions with 80% ethanol produced the same extractability. However, the extraction method had no effect on AVA composition. Using 0.25 g sample size instead of 0.5 g saved extractants by half, without affecting AVA measurements. Consequently, a simplified method of extraction was developed, featuring Method C. The present study also expanded profiling individual AVAs beyond AVA 2c, 2p and 2f. Other AVAs identified and semi-quantified included 5p, 4p, 3f/4f, and 2pd. The simplified analysis was validated by measuring 16 selected oat grain samples. Some of these grains had relatively high contents of 4p, 3f/4f and 2pd, which have been considered minor AVAs previously.
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Affiliation(s)
| | - Keshun Liu
- Correspondence: ; Tel.: +1-208-397-4162; Fax: +1-208-397-4165
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Bai X, Zhang M, Zhang Y, Zhang J, Wang C, Zhang Y. Effect of steam, microwave, and hot‐air drying on antioxidant capacity and in vitro digestion properties of polyphenols in oat bran. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yuanyuan Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Jing Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Chen Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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Dvořáček V, Jágr M, Kotrbová Kozak A, Capouchová I, Konvalina P, Faměra O, Hlásná Čepková P. Avenanthramides: Unique Bioactive Substances of Oat Grain in the Context of Cultivar, Cropping System, Weather Conditions and Other Grain Parameters. Plants 2021; 10:plants10112485. [PMID: 34834847 PMCID: PMC8624809 DOI: 10.3390/plants10112485] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 11/16/2022]
Abstract
Our study was focused on the evaluation of the content of a wider spectrum of eight avenanthramides (AVNs) as unique components of oat grain under the effects of four selected factors (cultivar, locality, cropping system, and year). The weather effects on changes in the AVN content and their relationship to other important parameters of oat grain were further evaluated in more detail. A sensitive UHPLC system coupled with a QExactive Orbitrap mass spectrometer was used for AVN quantification. AVNs confirmed a high variability (RDS = 72.7–113.5%), which was dominantly influenced by the locality and year factors. While most AVN types confirmed mutually high correlations (r = 0.7–0.9), their correlations with the other 10 grain parameters were lower (r ≤ 0.48). Their significant correlations (0.27–0.46) with β-D-glucan could be used in perspective in breeding programs for the synergetic increase of both parameters. PCA analysis and Spearman correlations based on individual cultivars confirmed a significant effect of June and July precipitation on the increase of Σ AVNs. However, the results also indicated that higher precipitation can generate favorable conditions for related factors, such as preharvest sprouting evoking a direct increase of AVNs synthesis in oat grain.
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Affiliation(s)
- Václav Dvořáček
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic; (V.D.); (M.J.); (A.K.K.)
| | - Michal Jágr
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic; (V.D.); (M.J.); (A.K.K.)
| | - Anna Kotrbová Kozak
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic; (V.D.); (M.J.); (A.K.K.)
| | - Ivana Capouchová
- Department of Agroecology and Crop Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Petr Konvalina
- Department of Agroecosystems, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic;
| | - Oldřich Faměra
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Petra Hlásná Čepková
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic; (V.D.); (M.J.); (A.K.K.)
- Correspondence: ; Tel.: +420-233-022-415
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10
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Zhang K, Dong R, Hu X, Ren C, Li Y. Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing. Foods 2021; 10:1304. [PMID: 34200160 PMCID: PMC8229445 DOI: 10.3390/foods10061304] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/26/2021] [Accepted: 05/29/2021] [Indexed: 02/07/2023] Open
Abstract
The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greatest promise for mitigating glycemic response. This review evaluated decades of research on the effects of oat components on the GI level of oat-based foods with specific emphasis on oat starch, β-glucans, proteins, and phenolics. The effects of commonly used processing techniques in oats on GI level, including heating, cooling, and germination were also discussed. In addition, the GI of oat-based foods in various physical formats such as whole grain, flakes, and flour was systematically summarized. The aim of this review was to synthesize knowledge of the field and to provide a deeper understanding of how the chemical composition and processing of oats affect GI, thereby further benefiting the development of low-GI oat foods.
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Affiliation(s)
- Kailong Zhang
- Department of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China; (K.Z.); (R.D.)
| | - Rui Dong
- Department of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China; (K.Z.); (R.D.)
| | - Xinzhong Hu
- Department of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China; (K.Z.); (R.D.)
| | - Changzhong Ren
- Baicheng Academy of Agricultural Sciences, Baicheng 137000, China;
| | - Yuwei Li
- Guilin Seamild Food Co., Ltd., Guilin 541000, China;
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Hernandez-Hernandez O, Pereira-Caro G, Borges G, Crozier A, Olsson O. Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique. Food Chem 2020; 343:128408. [PMID: 33158678 DOI: 10.1016/j.foodchem.2020.128408] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 12/22/2022]
Abstract
From a mutagenized oat population, produced by ethyl methanesulfonate mutagenesis, hulled grains from 17 lines with elevated avenanthramide (AVN) content were selected and their AVN structures, concentrations and antioxidant potentials were determined by HPLC-MS2 and HPLC equipped with an on-line ABTS+ antioxidant detection system. The data obtained showed qualitative and quantitative differences in the synthesis of AVNs in the different lines, with a total AVN concentration up to 227.5 µg/g oat seed flour in the highest line, compared with 78.2 µg/g seed in the commercial line, SW Belinda. In total, 25 different AVNs were identified with avenanthramide B structures being among the most abundant, and AVN C structures having the highest antioxidant activity. The findings indicate the potential of oat mutagenesis in combination with a high precision biochemical selection method for the generation of stable mutagenized lines with a high concentration of total and/or individual AVNs in the oat seed grain.
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Affiliation(s)
| | - Gema Pereira-Caro
- Department of Food and Health, IFAPA-Alameda del Obispo, Córdoba, Spain
| | - Gina Borges
- Polyphenol Bio Ltd., 9/47, Partickhill Road, Glasgow G11 5AB, United Kingdom
| | - Alan Crozier
- Department of Chemistry, King Saud University, Riyadh 11451, Saudi Arabia; Department of Nutrition, University of California, Davis, CA 95616-5270, United States
| | - Olof Olsson
- Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100 Lund, Sweden; CropTailorAB, c/o Department of Pure and Applied Biochemistry, Lund University, Box 124, SE 22100 Lund, Sweden
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