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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] [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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Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 2023; 12:3747. [PMID: 37893639 PMCID: PMC10606502 DOI: 10.3390/foods12203747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.
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Affiliation(s)
- Agnieszka Salamon
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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Zhao W, Subbiah V, Xie C, Yang Z, Shi L, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094404] [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)
- Wanrong Zhao
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Vigasini Subbiah
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Cundong Xie
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zihong Yang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Linghong Shi
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC, Australia
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Yu Y, Zhou L, Li X, Liu J, Li H, Gong L, Zhang J, Wang J, Sun B. The Progress of Nomenclature, Structure, Metabolism, and Bioactivities of Oat Novel Phytochemical: Avenanthramides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:446-457. [PMID: 34994561 DOI: 10.1021/acs.jafc.1c05704] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Oats are among the most commonly consumed whole grains and are widely grown worldwide, and they contain numerous nutrients, including proteins, lipids, vitamins, minerals, β-glucan, and unique phytochemical polyphenol avenanthramides (Avns). Recent studies have indicated that Avns play essential roles in mediating the health benefits of oats. This review systemically summarized the nomenclature and structures of Avns, effect of germination on promoting Avns production, and in vivo metabolites produced after Avns consumption. The classical functions and novel potential bioactivities of Avns were further elucidated. The classical functions of Avns in cancer prevention, antioxidative response, anti-inflammatory reaction, and maintaining muscle health were expounded, and the internal mechanisms of these functions were analyzed. The potential novel bioactivities of Avns in modulating gut microbiota, alleviating obesity, and preventing chronic diseases, such as atherosclerosis and osteoporosis, were further revealed. This review may provide new prospects and directions for the development and utilization of oat Avns.
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Affiliation(s)
- Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), 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), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Lingxiao Gong
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), 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), 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), 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), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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Ed Nignpense B, Francis N, Blanchard C, Santhakumar AB. Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review. Foods 2021; 10:foods10071595. [PMID: 34359469 PMCID: PMC8307242 DOI: 10.3390/foods10071595] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 12/12/2022] Open
Abstract
Cereal bioactive compounds, especially polyphenols, are known to possess a wide range of disease preventive properties that are attributed to their antioxidant and anti-inflammatory activity. However, due to their low plasma concentrations after oral intake, there is controversy regarding their therapeutic benefits in vivo. Within the gastrointestinal tract, some cereal polyphenols are absorbed in the small intestine, with the majority accumulating and metabolised by the colonic microbiota. Chemical and enzymatic processes occurring during gastrointestinal digestion modulate the bioactivity and bioaccessibility of phenolic compounds. The interactions between the cereal polyphenols and the intestinal epithelium allow the modulation of intestinal barrier function through antioxidant, anti-inflammatory activity and mucin production thereby improving intestinal health. The intestinal microbiota is believed to have a reciprocal interaction with polyphenols, wherein the microbiome produces bioactive and bioaccessible phenolic metabolites and the phenolic compound, in turn, modifies the microbiome composition favourably. Thus, the microbiome presents a key link between polyphenol consumption and the health benefits observed in metabolic conditions in numerous studies. This review will explore the therapeutic value of cereal polyphenols in conjunction with their bioaccessibility, impact on intestinal barrier function and interaction with the microbiome coupled with plasma anti-inflammatory effects.
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Affiliation(s)
- Borkwei Ed Nignpense
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
| | - Nidhish Francis
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Christopher Blanchard
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- Australian Research Council (ARC), Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
| | - Abishek Bommannan Santhakumar
- School of Biomedical Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; (B.E.N.); (N.F.); (C.B.)
- Australian Research Council (ARC), Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia
- Correspondence: ; Tel.: +61-2-6933-2678
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Hu C, Tang Y, Zhao Y, Sang S. Quantitative Analysis and Anti-inflammatory Activity Evaluation of the A-Type Avenanthramides in Commercial Sprouted Oat Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13068-13075. [PMID: 31841331 DOI: 10.1021/acs.jafc.9b06812] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Avenanthramides (AVAs) are unique phytochemicals in oat that contain two distinct groups of compounds. The first group is constituted by N-cinnamoylanthranilic acids with a single double bond (referred to as C type), and the other group is constituted by N-avenalumoylanthranilic acids with two double bonds (referred to as A type). C-type AVAs have been reported with their chemical profiles and levels in commercial oat products as well as their bioactivities. However, the accurate levels of A-type AVAs in commercial sprouted oat products and their bioactivity are still unknown. In this study, we purified seven A-type AVAs from sprouted oat bran and characterized their structures with corresponding mass spectrometry and nuclear magnetic resonance data. Among them, five compounds were isolated from oat bran for the first time. The purified A-type AVAs were used as authentic standards to establish the chemical profile of A-type AVAs in oat and to quantify the levels of all individual A-type AVAs in six commercial sprouted oat products using ultra-high-performance liquid chromatography with tandem mass spectrometry. The total A-type AVA contents in the various oat products ranged from 7.85 to 133.3 μg/g. Furthermore, the inhibition of lipopolysaccharide-induced nitric oxide production and inducible nitric oxide synthase expression by A- and C-type AVAs in macrophages were compared. The most abundant A-type AVAs (2pd, 2cd, and 2fd) have similar anti-inflammatory activity to the major C-type AVAs (2p, 2c, and 2f). To the best of our knowledge, this is the first report on the bioactivity of A-type AVAs.
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Affiliation(s)
- Changling Hu
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Yao Tang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Yantao Zhao
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
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Antonini E, Torri L, Piochi M, Cabrino G, Meli MA, De Bellis R. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion. Meat Sci 2019; 161:108021. [PMID: 31809915 DOI: 10.1016/j.meatsci.2019.108021] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 02/06/2023]
Abstract
The addition of chia seeds and goji puree (2.5 and/or 5%) was evaluated in terms of their effects on the fatty acid profile, lipid peroxidation, total phenols and antioxidant capacity of cooked beef burgers. In comparison to control burgers, polyunsaturated fatty acids doubled or tripled in samples containing chia seeds; polyphenols and antioxidant capacities (ORAC, ABTS, DPPH) increased up to 70% and malondialdehyde values were reduced up to 50% in burgers formulated with both ingredients. Polyphenols, antioxidant capacity and lipid peroxidation were also assessed after in vitro digestion. A marked increase of polyphenol bioaccessibility and antioxidant capacity was observed for all samples, but also malondialdehyde values were increased after digestion, especially in samples containing 5% chia seeds. Finally, hedonistic tests were conducted on young (18-30 years), adult (31-60 years) and elderly (>60 years) subjects and the burgers resulted acceptable by all groups, appointing to their potential application as functional burgers.
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Affiliation(s)
- Elena Antonini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy.
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Giorgia Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12060 Bra (CN), Italy
| | - Maria Assunta Meli
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
| | - Roberta De Bellis
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, via Saffi 2, 61029 Urbino (PU), Italy
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