Oat: unique among the cereals

Effect of dietary supplementation with Yarrowia lipolytica or Saccharomyces cerevisiae yeast and probiotic additives on growth performance, basic nutrients digestibility and biochemical blood profile in piglets

The objective of the study was to compare the efficiency of dietary supplementation of two species of yeast, Yarrowia lipolytica (YL) and Saccharomyces cerevisiae (SC), with or without the addition of a probiotic, on growth performance, basic nutrients digestibility and blood profile in piglets. The experiment was conducted on 360 weaned piglets (180 barrows and 180 gilts). Each treatment comprised 60 piglets. The piglets (27-day-old) were assigned to the following dietary treatments: (a) basal control (C) diet, (b) C diet + probiotic (Bacillus licheniformis and Bacillus subtilis-2 × 10⁹  CFU/kg of feed), (c) C diet + 3% Y. lipolytica (YL-2 × 10¹⁰  CFU/g), (d) C diet + 3%YL + probiotic, (e) C diet + 3% S. cerevisiae (SC-3 × 10¹⁰  CFU/g) and (f) C diet + 3% SC + probiotic. Blood for analysis was collected from a total of 36 piglets at the end of the experiment, that is, 56 days after weaning. During the entire experiment, significantly greater weight gain was observed in the piglets receiving YL. The addition of the probiotic supplement and SC yeast reduced the daily feed intake during day 16-56 and from day 0 to 56 of the experiment. A better feed conversion ratio (FCR) during day 0-56 of the experiment was noted after addition of the probiotic and yeast. The use of YL yeast in diets for piglets had a more beneficial effect on weight gain and FCR than SC. Moreover, the addition of YL modulates lipid metabolism in piglets, as indicated by the reduced levels of TCH, LDL and TG and increased level of HDL in the plasma. The combined use of either YL or SC with a probiotic is not recommended in piglet rearing, as it does not substantially improve growth performance and health in comparison with yeast alone.

Obesity Related Metabolic Disorders and Risk of Renal Disease: Impact of Hypocaloric Diet and Avena Sativa Supplement

BACKGROUND

The recognition of the complications of obesity in various organs and systems should make clinicians and dietitians aware of the importance of early strategies to fight obesity in all age groups.

AIM

The objective of this study was to evaluate the early effect of using Avena sativa (oat) flour supplement compared to a hypocaloric diet in the management of obesity-related metabolic disorders.

MATERIAL AND METHODS

Snack was prepared from wholemeal wheat flour (100% extraction) and oat flour. Chemical analysis of the raw materials and the formulae was carried out. 106 obese women with their mean body mass index were 37.73 ± 0.56 kg/m2 volunteered for 8 weeks period. They were divided into two groups; group (A), consumed hypocaloric diet supplemented by the prepared snack, while group (B) subjects followed the low caloric balanced diet. All patients were monitored clinically, anthropometrically, dietary 24 h recall and biochemically.

RESULT

Data demonstrated significantly decreased in the mean levels of the anthropometric parameters. Group (A) showed a higher decrease in the waist circumference, WHR, body fat% and SBP; while in group (B) weight, BMI, chest circumference and DBP were the most affected parameters. The reduction in the biochemical parameters was higher in the group (A). At the baseline, high values of cystatin-C were found in both groups which may indicate early renal injury. At the end of the study, a significant reduction of the cystatin concentration was observed among both groups (-24.54 & -12.23%).

CONCLUSION

The healthy effect of the dietary oat supplement on the reduction of central obesity, percentage body fat and different metabolic disorders criteria was confirmed than with hypocaloric diet.

Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates

BACKGROUND

Whole oat and rice flours were mixed to develop instant flours by a high pressure and low mechanical shear extrusion process. The screw profile was designed aiming to obtain an infant food with gelatinized starch and high hydration ability. Response surface methodology was selected to study the impact of operating parameters such as temperature and screw speed (73-186 °C; 109-391 rpm) on physicochemical and pasting properties of the final extruded product. The main challenge of this study was to process high oats content, since they are characterized by high lipid and fiber content, which impact on material processing.

RESULTS

The optimal response was achieved at 170 °C and 350 rpm. The optimal expansion ratio, bulk density, water absorption index, and water solubility index were 2.24, 289.65 kg m^-3 , 6.42 g g^-1 , and 4.75 g g^-1 respectively. Overall, both temperature and screw speed affected the responses studied, except for water absorption index (only screw speed affected this response). Although lipids from oats reduce the expansion ratio of extrudates compared with samples containing higher starch proportions, their lipids protect the starch granules from mechanical degradation when higher screw speed values are used. As a result, both ungelatinized and gelatinized starches may be found in extrudates, which was confirmed by pasting property analyses.

CONCLUSION

High oat content may be efficiently processed by optimizing the extruder conditions (temperature, screw speed, and profile), improving the nutritional properties of the final product. © 2017 Society of Chemical Industry.

Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.

Safety of Oats in Children with Celiac Disease: A Double-Blind, Randomized, Placebo-Controlled Trial

OBJECTIVE

To evaluate the long-term validity and safety of pure oats in the treatment of children with celiac disease.

STUDY DESIGN

This noninferiority clinical trial used a double-blind, placebo-controlled, crossover design extended over 15 months. Three hundred six children with a biopsy-proven diagnosis of celiac disease on a gluten-free diet for ≥2 years were randomly assigned to eat specifically prepared gluten-free food containing an age-dependent amount (15-40 g) of either placebo or purified nonreactive varieties of oats for 2 consecutive 6-month periods separated by washout standard gluten-free diet for 3 months. Clinical (body mass index, Gastrointestinal Symptoms Rating Scale score), serologic (IgA antitransglutaminase antibodies, and IgA anti-avenin antibodies), and intestinal permeability data were measured at baseline, and after 6, 9, and 15 months. Direct treatment effect was evaluated by a nonparametric approach using medians (95% CI) as summary statistic.

RESULTS

After the exclusion of 129 patients who dropped out, the cohort included 177 children (79 in the oats-placebo and 98 in the placebo-oats group; median, 0.004; 95% CI, -0.0002 to 0.0089). Direct treatment effect was not statistically significant for clinical, serologic, and intestinal permeability variables (body mass index: median, -0.5; 95% CI, -0.12 to 0.00; Gastrointestinal Symptoms Rating Scale score: median, 0; 95% CI, -2.5 to 0.00; IgA antitransglutaminase antibodies: median, -0.02; 95% CI, -0.25 to 0.23; IgA anti-avenin antibodies: median, -0.0002; 95% CI, -0.0007 to 0.0003; intestinal permeability test: median, 0.004; 95% CI, -0.0002 to 0.0089).

CONCLUSIONS

Pure nonreactive oat products are a safe dietary choice in the treatment of children with celiac disease.

TRIAL REGISTRATION

ClinicalTrials.gov: NCT00808301.

Study on Mechanical Properties for Shearing Breakage of Oat Kernel

Breaking force, deformation, breaking energy, strength, hardness and rigidity of oat kernel under different loading rates (0.02, 0.04, 0.06, 0.08 and 0.10 mm/s) and loading position (ventral and dorsal sides) were determined within a moisture content range of 15.7 %–27.5 % (w.b.) by using a texture analyzer (TA) to investigate mechanical properties for shearing breakage of oat kernel. Complete randomized design was experimented to construct the force–distance curve. In this study, these mechanical properties of oat kernel were expressed as a function of moisture content and loading rate respectively. The result showed that breaking force, energy, strength, hardness and rigidity decreased linearly with the increasing moisture content and increased firstly and decreased then with the increasing loading rate. Deformation had an increasing trend with the increase in moisture content and loading rate. The highest values of breaking force, breaking energy, strength, hardness and rigidity were obtained at 0.08 mm/s loading rate. Moreover the dorsal side of oat kernel had a better shearing capacity compared with ventral side, which reflected in that breaking force, strength and hardness were great significantly at 95 % confident level when dorsal side was loaded.

The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?

Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten-that is, deglutinized-because even small amounts of gluten over time are able to induce small intestinal mucosal damage.

Mechanisms of oat (Avena sativa L.) acclimation to phosphate deficiency

BACKGROUND

Deficiency of available forms of phosphorus is common in most soils and causes reduction of crop plants growth and yield. Recently, model plants responses to phosphate (Pi) deficiency have been intensively studied. However, acclimation mechanisms of cereals like oat (Avena sativa L.), to low Pi stress remains not fully understood. Oat plants have been usually cultured on poor soils, with a low nutrient content, but their responses to such conditions are not well known, therefore the main goal of the study was to investigate the mechanisms that enable oat plants to grow under low Pi conditions.

METHODS

Four oat cultivars (A. sativa, cv. Arab, Krezus, Rajtar and Szakal) were grown for three weeks in a nutrient media with various P sources: inorganic-KH2PO4 (control), organic-phytate (PA) and with no phosphate (-P). The effects of Pi deficiency on the level of P, oat growth parameters, intensity of photosynthesis, plant productivity, root exudation ability, localization, activity and isoforms of acid phosphatases, enzymes involved in Pi mobilization, were estimated. In addition, the effect of mycorrhization on plant growth was also observed.

RESULTS

All studied oat cultivars grown on Pi-deficient media had significantly decreased Pi content in the tissues. Pi deficiency caused inhibition of shoot growth, but generally it did not affect root elongation; root diameter was decreased, root/shoot ratios increased, whereas PA plants showed a similar growth to control. Photosynthesis rate and productivity parameters decreased under low Pi nutrition, however, sugar content generally increased. Studied oat cultivars did not respond to low Pi via increased exudation of carboxylates from the roots, as pH changes in the growth media were not observed. Pi starvation significantly increased the activity of extracellular and intracellular acid phosphatases (APases) in comparison to the control plants. Three major APase isoforms were detected in oat tissues and the isoform pattern was similar in all studied conditions, usually with a higher level of one of the isoforms under Pi starvation. Generally no significant effects of mycorrhizal colonization on growth of oat cultivars were observed.

DISCUSSION

We postulated that acid phosphatases played the most important role in oat cultivars acclimation to Pi deficiency, especially extracellular enzymes involved in Pi acquisition from soil organic P esters. These APases are mainly located in the epidermis of young roots, and may be released to the rhizosphere. On the other hand, intracellular APases could be involved in fast Pi remobilization from internal sources. Our study showed that oat, in contrast to other plants, can use phytates as the sole source of P. The studied oat cultivars demonstrated similar acclimation mechanisms to Pi deficiency, however, depending on stress level, they can use different pools of acid phosphatases.

Identification and functional analysis of new peroxygenases in oat

Two new peroxygenases for the biosynthesis of epoxy fatty acids in oat were identified and functionally analyzed by heterologous expression along with rationally designed site-directed mutagenesis. Oat (Avena sativa L.) contains a large family of peroxygenases, a group of heme-containing monooxygenases catalyzing hydroperoxide-dependent epoxidation of unsaturated fatty acids. Here, we report identification and functional analysis of two new peroxygenases AsPXG2 and AsPXG3 from oat. The open reading frame (ORF) of AsPXG2 contains 702 bps encoding a polypeptide of 233 amino acids, while the ORF of AsPXG3 is 627 bps coding for 208 amino acids. Both AsPXG2 and AsPXG3 comprise a single transmembrane domain, conserved histidines for heme binding and a conserved EF-hand motif for calcium binding, but they only share about 50% amino acid sequence identity with each other. When expressed in Escherichia coli and Pichia pastoris, AsPXG3 showed high epoxidation activity, while AsPXG2 exhibited no activity in E. coli and low activity in P. pastoris. AsPXG3 could effectively epoxidize both mono- and polyunsaturated fatty acids with linolenic acid being the most preferred substrate. Site-directed mutagenesis was employed to investigate the structure-function relationship of oat peroxygenase on 12 conserved residues of AsPXG3. Replacement of two conserved histidines, the ligands to the prosthetic heme group of the peroxygenase, by alanine resulted in complete loss of activity. Substitution of three conserved residues surrounding the two histidines resulted in reduction of the enzymatic activity by more than 80%. These results imply that these conserved residues might be located in or near the catalytic pocket, where the two histidine residues coordinate the heme group and the surrounding residues define the shape and size of the pocket for interaction with the heme as well as two substrates.

Effect of Oral Pre-Meal Administration of Betaglucans on Glycaemic Control and Variability in Subjects with Type 1 Diabetes

We conducted a double-blind placebo-controlled crossover pilot study to investigate the effect of oat betaglucans (β-glucan) on glycaemic control and variability in adults with type 1 diabetes (T1D; n = 14). Stomacol^® tablets (1.53 g of β-glucan) or placebo (Plac) were administered three times daily before meals for two weeks. Glucose levels were monitored during the second week by continuous glucose monitoring (CGM). There was an increase in basic measures of glycaemic control (maximal glucose value 341 ± 15 vs. 378 ± 13 mg/dL for Plac and β-glucan, p = 0.004), and average daily risk range (62 ± 5 vs. 79 ± 4 mg/dL for Plac and β-glucan, p = 0.003) favouring Plac over β-glucan, but no increase in the M-value (the weighted average of the glucose values) or other more complex measures. Basic measures of glucose variability were also slightly increased during β-glucan treatment, with no difference in more complex measures. However, glycaemic variability increased between the first and last two CGM days on Plac, but remained unchanged on β-glucan. In conclusion, in this pilot study we were unable to demonstrate a general positive effect of β-glucan before meals on glucose control or variability in T1D.

Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barley

Physicochemical properties of six different varieties of barley and their β-glucans were evaluated along with in vitro bile acid binding and starch digestibility for health beneficial effects. β-Glucan concentrations in less-hulled, beer, black, waxy-naked, naked, and blue barley were 3.44, 3.46, 6.08, 6.75, 6.45, and 5.91%, respectively. Viscosity of waxy-naked barley flour was the highest. While the yield of β-glucan from waxy-naked barley after extraction was 95.49%, less-hulled barley was 70.09%. As the increase of β-glucan purification, in vitro bile acid binding was increased when compared with cholestyramine and cellulose. In vitro starch digestibility of barley flour and the mixture of potato starch with β-glucan were increased by heat and β-glucan concentration. Estimated glycemic index (GI) calculated based on in vitro starch digestibility was decreased by increasing β-glucan. These results suggest that the physicochemical properties of barley were dependent on the variety of barley and especially β-glucan was involved.

The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional Study

A strict gluten-free diet (GFD) can be diversified by non-contaminated oats, but there is a shortage of long-term studies concerning its safety. We compared long-term treatment outcomes and factors associated with the introduction of oats between celiac patients on a GFD with or without oats. Eight hundred sixty-nine previously diagnosed celiac patients were interviewed. The validated Gastrointestinal Symptom Rating Scale (GSRS), Psychological General Well-Being (PGWB), and Short-Form 36 Health Survey (SF-36) questionnaires were used to assess symptoms and quality of life, serological tests were performed, and results of histology were confirmed from patient records. We found the median duration of GFD to be 10 years and 82% using oats. Factors predicting the consumption of oats were diagnosis after the year 2000, advice from a dietitian, detection by screening, and mild clinical presentation. Oat consumers and non-consumers did not differ in dietary adherence (96.5% vs. 97.4%, p = 0.746), the prevalence of symptoms (22.9% vs. 22.5%, p = 0.931), positivity for endomysial antibodies (8.8% vs. 6.0%, p = 0.237), histological recovery after one year (63.1% vs. 60.0%, p = 0.773), malignancy (4.8% vs. 3.3%, p = 0.420), osteoporosis/osteopenia (9.2% vs. 11.0%, p = 0.489), or fractures (26.9% vs. 27.9%, p = 0.791). The oat consumers had better SF-36 physical role limitations and general health scores. Based on our results, the long-term consumption of oats in celiac disease patients is safe and may improve quality of life.

Effect of primary processing on the distribution of free and modified Fusarium mycotoxins in naturally contaminated oats

Oat (Avena sativa L.) ranks seventh in the world cereal production and is considered to be an important source for many valuable components of nutritional and biological importance, i.e. proteins, fats, carbohydrates, fibre, minerals and vitamins. Because of these properties the amount of oat used for human consumption has increased progressively during the last years. Unfortunately, the quality of this grain crop is often compromised by mycotoxin contamination, which is relatively ubiquitous despite efforts to control the problem. Therefore, it is important to investigate the distribution pattern of mycotoxins and their conjugated derivatives in contaminated oat grains. For this purpose we have developed a state-of-the-art multi-mycotoxin high-resolution mass spectrometry method and analysed oat samples for their content of the most important mycotoxins commonly occurring in Norwegian cereal grain. Quantitative mapping of selected Fusarium free and modified mycotoxins was performed in fractions collected during processing trials consisting of dehulling and sequential pearling. Both the derivative free mycotoxins and their metabolites were mainly present in the hulls compared to the oat kernel, thus dehulling resulted in a significant reduction of the total mycotoxin load, followed by some further reduction by pearling. Furthermore, free and modified mycotoxins were unevenly distributed in relation to each other throughout the grain fractions, showing a shift towards glucosidated forms, such as deoxynivalenol-3-glucoside and HT-2-3-glucoside in the oat kernel, which highlights potential food safety concerns associated with in planta modified mycotoxins.

Chromatographic Methods to Evaluate Nutritional Quality in Oat

Oats (A. sativa L.) have an important and positive role in human diet and health. The health benefits of oats are attributed to its multifunctional characteristic and nutritional profile, being an important source of soluble dietary fiber, well-balanced proteins, unsaturated fatty acids, vitamins, essential minerals, and a good source of natural antioxidants. These antioxidants include the avenanthramides (Avns) and avenalumic acids, which are unique to oats among cereals. High-performance liquid chromatography allows a simultaneous quantification of free amino acids and biogenic amines in oat samples as their OPA/FMOC-CL (o-phthalaldehyde/9-fluorenylmethoxycarbonyl chloride) derivatives. In addition, an ultra-performance liquid chromatography/mass spectrometry method was developed to quantify and characterize avenanthramides contained in oat samples.

Oat bran β-glucan improves glucose homeostasis in mice fed on a high-fat diet

The changes of body weight (A) and food intake (B) of mice fed on different diets of low-fat (LF), high-fat (HF), HF + grain form β-glucan (HFGF), and HF + extracted β-glucan (HFEX).

Barley beta-glucans varying in molecular mass and oligomer structure affect cecal fermentation and microbial composition but not blood lipid profiles in hypercholesterolemic rats

There is an unmet need for appealing and functional barley β-glucan (BG) food matrices that can provide sufficient and active BG doses to consumers.

Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.)

Sensory-directed fractionation of extracts prepared from oat flour (Avena sativa L.) followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed avenanthramides and saponins as the key phytochemicals contributing to the typical astringent and bitter off-taste of oat. Besides avenacosides A and B, two previously unreported bitter-tasting bidesmosidic saponins were identified, namely, 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→3)-β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol, and 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol. Depending on the chemical structure of the saponins and avenanthramides, sensory studies revealed human orosensory recognition thresholds of these phytochemicals to range between 3 and 170 μmol/L.

The difference between oats and beta-glucan extract intake in the management of HbA1c, fasting glucose and insulin sensitivity: a meta-analysis of randomized controlled trials

Increasing oats and beta-glucan extract intake has been associated with improved glycemic control, which is associated with the reduction in the development of diabetes. This study aims to assess the different effects between oat (whole and bran) and beta-glucan extract intake on glycemic control and insulin sensitivity. PubMed, Embase, Medline, The Cochrane Library, CINAHL and Web of Science were searched up to February 2014. We included randomized controlled trials with interventions that lasted at least four weeks that compared oats and beta-glucan (extracted from oats or other sources) intake with a control. A total of 1351 articles were screened for eligibility, and relevant data were extracted from 18 studies (n = 1024). Oat product dose ranged from 20 g d(-1) to 136 g d(-1), and beta-glucan extract dose ranged from 3 g d(-1) to 10 g d(-1). Compared with the control, oat intake resulted in a greater decrease in fasting glucose and insulin of subjects (P < 0.05), but beta-glucan extract intake did not. Furthermore, oat intake resulted in a greater decrease in glycosylated hemoglobin (HbA1c) (P < 0.001, I(2) = 0%) and fasting glucose (P < 0.001, I(2) = 68%) after removing one study using a concentrate and a different design and fasting insulin of type 2 diabetes (T2D) (P < 0.001, I(2) = 0%). The intake of oats and beta-glucan extracted from oats were effective in decreasing fasting glucose (P = 0.007, I(2) = 91%) and fasting insulin of T2D (P < 0.001, I(2) = 0%) and tented to lower HbA1c (P = 0.09, I(2) = 92%). Higher consumption of whole oats and oat bran, but not oat or barley beta-glucan extracts, are associated with lower HbA1c, fasting glucose and fasting insulin of T2D, hyperlipidaemic and overweight subjects, especially people with T2D, which supports the need for clinical trials to evaluate the potential role of oats in approaching to the management of glycemic control and insulin sensitivity of diabetes or metabolic syndrome subjects.

Can β-D-Glucan Protect Oat Seeds against a Heat Stress?

Plants have evolved to live in environments where they are often exposed to different stress factors. Being sessile, they have developed specific mechanisms that allow them to detect precisely environmental changes and respond to complex conditions, minimizing damage while conserving valuable resources for growth and reproduction. The cell wall polysaccharide β-D-glucan observed in some species of Poales can determine responses to various environmental factors in specific plant developmental stages. It is located in the outer epidermal layer, at the place of stress attack and therefore its metabolism could relate to response of plant to environmental factors within moderate, physiological range. Putative protective role of β-D-glucan during heat stress was indicated through naked oats with higher content of β-D-glucan. It appeared that oats with higher β-D-glucan content are better adapted to stress conditions. The presented article discusses the β-D-glucan as a possible protective mechanism in oat during (heat) stress conditions.

Sustaining Effect of Intensive Nutritional Intervention Combined with Health Education on Dietary Behavior and Plasma Glucose in Type 2 Diabetes Mellitus Patients

Diabetes mellitus is very common in elderly Chinese individuals. Although nutritional intervention can provide a balanced diet, the sustaining effect on at-home dietary behavior and long-term plasma glucose control is not clear. Consequently, we conducted a long-term survey following one month of experiential nutritional intervention combined with health education. Based on the Dietary Guidelines for a Chinese Resident, we found that the food items met the recommended values, the percentages of energy provided from fat, protein, and carbohydrate were more reasonable after one year. The newly formed dietary patterns were “Healthy”, “Monotonous”, “Vegetarian”, “Japanese”, “Low energy”, and “Traditional” diets. The 2h-PG of female participants as well as those favoring the “Japanese diet” decreased above 12 mmol/L. Participants who selected “Japanese” and “Healthy” diets showed an obvious reduction in FPG while the FPG of participants from Group A declined slightly. “Japanese” and “Healthy” diets also obtained the highest DDP scores, and thus can be considered suitable for T2DM treatment in China. The results of the newly formed dietary patterns, “Japanese” and “Healthy” diets, confirmed the profound efficacy of nutritional intervention combined with health education for improving dietary behavior and glycemic control although health education played a more important role. The present study is encouraging with regard to further exploration of comprehensive diabetes care.

Impact of Diabetes-Specific Nutritional Formulas versus Oatmeal on Postprandial Glucose, Insulin, GLP-1 and Postprandial Lipidemia

Diabetes-specific nutritional formulas (DSNFs) are frequently used as part of medical nutrition therapy for patients with diabetes. This study aims to evaluate postprandial (PP) effects of 2 DSNFs; Glucerna (GL) and Ultra Glucose Control (UGC) versus oatmeal (OM) on glucose, insulin, glucagon-like peptide-1 (GLP-1), free fatty acids (FFA) and triglycerides (TG). After an overnight fast, 22 overweight/obese patients with type 2 diabetes were given 200 kcal of each of the three meals on three separate days in random order. Blood samples were collected at baseline and at 30, 60, 90, 120, 180 and 240 min. Glucose area under the curve (AUC_0–240) after GL and UGC was lower than OM (p < 0.001 for both). Insulin positive AUC_0–120 after UGC was higher than after OM (p = 0.02). GLP-1 AUC_0–120 and AUC_0–240 after GL and UGC was higher than after OM (p < 0.001 for both). FFA and TG levels were not different between meals. Intake of DSNFs improves PP glucose for 4 h in comparison to oatmeal of similar caloric level. This is achieved by either direct stimulation of insulin secretion or indirectly by stimulating GLP-1 secretion. The difference between their effects is probably related to their unique blends of amino acids, carbohydrates and fat.

Pharmacological research on natural substances in Latvia: Focus on lunasin, betulin, polyprenol and phlorizin

In this concise review the current research in plant bioactive compound studies in Latvia is described. The paper summarizes recent studies on substances from edible plants (e.g., cereals and apples) or their synthetic analogues, such as peptide lunasin, as well as substances isolated from inedible plants (e.g., birch and conifer), such as pentacyclic triterpenes (e.g., betulin, betulinic acid, and lupeol) and polyprenols. Latvian researchers have been first to demonstrate the presence of lunasin in triticale and oats. Additionally, the impact of genotype on the levels of lunasin in cereals was shown. Pharmacological studies have revealed effects of lunasin and synthetic triterpenes on the central nervous system in rodents. We were first to show that synthetic lunasin causes a marked neuroleptic/cataleptic effect and that betulin antagonizes bicuculline-induced seizures (a GABA A receptor antagonist). Studies on the mechanisms of action showed that lunasin binds to dopamine D1 receptors and betulin binds to melanocortin and gamma-aminobutyric acid A receptors therefore we suggest that these receptors play an essential role in lunasin's and betulin's central effects. Recent studies on conifer polyprenols demonstrated the ability of polyprenols to prevent statin-induced muscle weakness in a rat model. Another study on plant compounds has demonstrated the anti-hyperglycemic activity of phlorizin-containing unripe apple pomace in healthy volunteers. In summary, research into plant-derived compounds in Latvia has been focused on fractionating, isolating and characterizing of lunasin, triterpenes, polyprenols and phlorizin using in vitro, and in vivo assays, and human observational studies.

Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India

Geometrical, functional, thermal properties and FTIR analysis of three varieties of oat flour (Sabzaar, SKO20, & SKO90) were investigated. Sabzaar showed highest thickness, geometric mean diameter, arthimetic mean diameter, sphericity and grain volume. The density of oat grains varied from 0.393 to 0.37 g/mL (bulk) and 1.2 to 1.8 g/mL (true). WAC showed significant (P < 0.05) difference among the cultivars with Sabzaar flour showing the highest value (2.36 g/g) and SKO20 (1.98 g/g) the lowest. Peak viscosity of oat flours was in the range of 460.33-489.33 cP. Flour samples showed the presence of small as well as large starch granules, oval or irregular shape with a smooth surface having some dents or fissures and some damaged starch and with varying dimensions. Average granule size of oat starch samples was within the range of 1.5-6.6 μm in Sabzaar, 1.1-5.2 μm in SKO20, and 1.7-6.8 μm in SKO90. The gelatinization transition temperatures onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) varied significantly (p < 0.05) among three varieties.

Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets.

Oats-From Farm to Fork

Oats have a long history of use as human food and animal feed. From its origins in the Fertile Crescent, the oat has adapted to a wide range of climatic conditions and geographic regions. Its unique macro-, micro-, and phytonutrient composition, high nutritional value, and relatively low agricultural input requirements makes oats unique among cereal crops. The health benefits of the oats are becoming well established. While the connection between oat β-glucan fiber in reducing the risk of cardiovascular disease and controlling glycemia have been unequivocally established, other potential benefits including modulation of intestinal microbiota and inflammation continue to be explored. Advances in food technology are continuing to expand the diversity of oat-based foods, creating opportunities to deliver the health benefits of oats to a larger segment of the population.

Effect of Oat β-Glucan Intake on Glycaemic Control and Insulin Sensitivity of Diabetic Patients: A Meta-Analysis of Randomized Controlled Trials

Many individual studies on oat β-glucan (OBG) confirmed its functionality in improving type 2 diabetes mellitus (T2DM), but disagreements were identified among those results. To derive a pooled estimate of these results, relevant articles, published before 5 September 2015, were collected from four electronic databases (Pubmed, Cochrane Library, Scopus, and Web of Science) and subjected to meta-analysis in the present work. In total, four articles, dealing with 350 T2DM patients combined, met the inclusion criteria. Compared to control, T2DM patients administrated OBG from 2.5 to 3.5 g/day for 3 to 8 weeks presented significantly lowered concentrations in fasting plasma glucose (FPG) by -0.52 (95% CI: -0.94, -0.10) mmol/L (p = 0.01) and glycosylated hemoglobin (HbA1c) by -0.21% (95% CI: -0.40, -0.02) (p = 0.03). However, OBG intake did not significantly lower the fasting plasma insulin (FPI) concentration. In conclusion, mediate-term OBG intake (3-8 weeks) favored the glycaemic control of T2DM patients but did not improve their insulin sensitivity. Regrettably, data upon the effects of long-term OBG intake on glycaemic control and insulin sensitivity were scarce, which is of much importance and should be addressed in future research.

New insights into the antioxidant activity and components in crude oat oil and soybean oil

Developing new antioxidants and using natural examples is of current interest. This study evaluated the antioxidant activities and the ability to inhibit soybean oil oxidation of oat oil obtained with different solvents. Oat oil extract obtained by ethanol extraction gave the highest antioxidant activity with a DPPH radical (1,1-diphenyl-2-picrylhydrazyl) scavenging activity of 88.2 % and a reducing power (A 700) of 0.83. Oat oil extracted by ethanol contained the highest polyphenol and α-tocopherol content. Significant correlation was observed between the total polyphenol contents, individual phenolic acid, α-tocopherol, and DPPH radical scavenging activity. Soybean oil with 2 % added oat oil showed low malondialdehyde content (8.35 mmol mL(-1)), suggesting that the added oat oil inhibited oxidation. Oat oil showed good antioxidant activity, especially when extracted with ethanol which could also retard the oxidation of soybean oil . DPPH radical scavenging activity was the best method to evaluate the antioxidant activity and components of oat oil.

Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review

This paper provides an overview of the latest scientific data related to the safety of uncontaminated oats (<20 ppm of gluten) in the diet of individuals with celiac disease (CD). It updates the previous Health Canada position posted on the Health Canada website in 2007 and a related paper published in 2009. It considers a number of recent studies published between January 2008 and January 2015. While recognizing that a few people with celiac disease seem to be clinically intolerant to oats, this review concludes that oats uncontaminated by gluten-containing cereals (wheat, rye, and barley) can be safely ingested by most patients with celiac disease and that there is no conclusive evidence that the consumption of uncontaminated or specially produced oats containing no greater than 20 ppm gluten by patients with celiac disease should be limited to a specific daily amount. However, individuals with CD should observe a stabilization phase before introducing uncontaminated oats to the gluten-free diet (GFD). Oats uncontaminated with gluten should only be introduced after all symptoms of celiac disease have resolved and the individual has been on a GFD for a minimum of 6 months. Long-term regular medical follow-up of these patients is recommended but this is no different recommendation to celiac individuals on a GFD without oats.

Phenolic recovery and bioaccessibility from milled and finished whole grain oat products

Phenolics naturally present in whole grain oats are recovered well through traditional grain processing, milling and food processing.

Role of oats in celiac disease

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.

Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P

Residue analyses on a grinding tool recovered at Grotta Paglicci sublayer 23A [32,614 ± 429 calibrated (cal) B.P.], Southern Italy, have demonstrated that early modern humans collected and processed various plants. The recording of starch grains attributable to Avena (oat) caryopses expands our information about the food plants used for producing flour in Europe during the Paleolithic and about the origins of a food tradition persisting up to the present in the Mediterranean basin. The quantitative distribution of the starch grains on the surface of the grinding stone furnished information about the tool handling, confirming its use as a pestle-grinder, as suggested by the wear-trace analysis. The particular state of preservation of the starch grains suggests the use of a thermal treatment before grinding, possibly to accelerate drying of the plants, making the following process easier and faster. The study clearly indicates that the exploitation of plant resources was very important for hunter-gatherer populations, to the point that the Early Gravettian inhabitants of Paglicci were able to process food plants and already possessed a wealth of knowledge that was to become widespread after the dawn of agriculture.

Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response

Whole-grain oats have been identified as a type of food that blunts blood glucose increase after a meal. However, processing of oats changes the physical characteristics of the grain, which may influence human glycaemic response. Therefore, the effect of different processes on acute postprandial glycaemic response, quantified using glycaemic index (GI) measurements, was investigated in a systematic review. A review of the literature identified twenty publications containing fifty-six individual tests. An additional seventeen unpublished tests were found in an online database. Of the seventy-two measurements included in the review, two were for steel-cut oats, eleven for large-flake oats, seven for quick-cooking (small flake) oats, nine for instant oatmeal and twenty-eight for muesli or granola. One granola measurement was identified as an outlier and was removed from the statistical analysis. In all, fifteen clinical tests were reported for rolled oat porridge that did not specify the type of oats used, and thus the effect of processing could not be assessed. Steel-cut oats (GI=55 (se 2·5)), large-flake oats (GI=53 (se 2·0)) and muesli and granola (GI=56 (se 1·7)) elicited low to medium glycaemic response. Quick-cooking oats and instant oatmeal produced significantly higher glycaemic response (GI=71 (se 2·7) and 75 (se 2·8), respectively) than did muesli and granola or large-flake oatmeal porridge. The analysis establishes that differences in processing protocols and cooking practices modify the glycaemic response to foods made with whole-grain oats. Smaller particle size and increased starch gelatinisation appear to increase the glycaemic response.