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Ehab M, Omran N, Handoussa H. The modulatory effect of oat on brain-derived neurotrophic factor, orexigenic neuropeptides, and dopaminergic signaling in obesity-induced rat model: a comparative study to orlistat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2025; 105:1251-1262. [PMID: 39314063 DOI: 10.1002/jsfa.13915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 07/24/2024] [Accepted: 08/31/2024] [Indexed: 09/25/2024]
Abstract
BACKGROUND Obesity is a non-communicable complex disease that is the fifth leading cause of death worldwide. According to a novel viewpoint, the brain plays a significant role in the central regulation of satiety and energy homeostasis. Because of its rich nutritional profile and versatile uses, oat (Avena sativa) is one of the most popular functional foods recommended by many nutritionists. The anti-obesity effect of oat was hypothesized, focusing on the brain as the target organ. In the current study, the interplay between brain biomarkers, obesity, and its related complications was evaluated in diet-induced obese rats for 25 weeks, in which 60 adult male white albino Wistar rats were divided into three control and seven treatment groups given oat extracts in a dose-dependent manner. RESULTS Oat significantly improved obesity-related metabolic complications. In terms of brain function, oat significantly increased dopaminergic signaling, brain-derived neurotrophic factor levels, vaspin, irisin, and uncoupling protein-1 brain levels, while decreasing the expression of agouti-related peptide and neuropeptide Y (P-value < 0.05). CONCLUSION The current study proposes oat supplementation as a new conceptual framework with numerous implications for hedonic and homeostatic mechanisms that control satiety. © 2024 Society of Chemical Industry.
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Schendel RR, Bunzel M. Cereal grain arabinoxylans contain a unique non-feruloylated disaccharide side-chain with alpha-xylose units: α-d-xylopyranosyl-(1 → 3)-l-arabinose. Carbohydr Polym 2025; 348:122810. [PMID: 39562085 DOI: 10.1016/j.carbpol.2024.122810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 09/10/2024] [Accepted: 09/25/2024] [Indexed: 11/21/2024]
Abstract
Feruloylated side-chain oligosaccharide substituents are a distinctive feature of cereal grains' arabinoxylans (AX), but less is known about non-feruloylated oligosaccharide side-chain substituents. In this study we explored non-feruloylated disaccharide side-chains from corn (Zea mays L.) AX that had not been exposed to alkaline conditions and successfully isolated and unequivocally characterized the structure, α-d-xylopyranosyl-(1 → 3)-l-arabinose. This structure is uniquely different from the oligosaccharide portion of the comparable feruloylated disaccharide compound. Qualitative screening showed that this non-feruloylated disaccharide is also present in wheat (Triticum aestivum L.), oats (Avena sativa L.), and popcorn (Zea mays L. var. everta). β-d-Xylopyranosyl-(1 → 2)-l-arabinose, the carbohydrate motif from feruloylated oligosaccharide side-chain substituents, was not found in a non-feruloylated form. Our data imply that non-feruloylated β-d-xylopyranosyl-(1 → 2)-l-arabinose side-chains may not be an authentic component of cereal AX, and that structural models of AX should be revised accordingly. Non-feruloylated oligosaccharide side-chains are indeed an authentic substituent of cereal AX, but their carbohydrate structures sharply diverge from their feruloylated counterparts.
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Liu Y, Chen K, Zeng Q, Wang P, Zhang Y. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food. Food Chem 2025; 463:141065. [PMID: 39236380 DOI: 10.1016/j.foodchem.2024.141065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/09/2024] [Accepted: 08/28/2024] [Indexed: 09/07/2024]
Abstract
3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the "water channel". Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.
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González-Galeana C, Castañeda-Salazar A, Cortez-Trejo MDC, Gaytán-Martínez M, Campos-Vega R, Mendoza S. Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa). Food Chem 2025; 463:141042. [PMID: 39241412 DOI: 10.1016/j.foodchem.2024.141042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/21/2024] [Accepted: 08/27/2024] [Indexed: 09/09/2024]
Abstract
Textured vegetable proteins (TVP) are an alternative to meet the increasing demand for non-animal food. This study aimed to develop a TVP from mixtures with 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture extrusion technology (HME) varying the moisture (50-70 %) and the temperature in the second heating zone of the extruder (110-140 °C). After extrusion, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtures. Mixture of AF:OF:PPI (40:15:45 %) extruded at 60 % moisture and 135 °C showed promising functional properties with WAC and WSI values of 3.2 ± 0.2 g H2O/g and 24.89 ± 2.31 %, respectively, and oil absorption capacity (OAC) of 1.3 g oil/g. The extrusion process altered the thermal and structural properties of proteins promoting a desirable fibrous structure. This confirms the feasibility of using HME to develop TVP based on PPI, AF, and OF.
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Gomez-Maldonado D, Dickson BR, Au G, Bortner MJ, Li M, Espinosa E, Rodriguez A, Higgins B, Peresin MS. Exploring the effects of cellulose sources on silver reduction and the bacterial removal of nanocellulose-based hydrogel beads. Carbohydr Polym 2025; 347:122771. [PMID: 39486997 DOI: 10.1016/j.carbpol.2024.122771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 09/13/2024] [Accepted: 09/17/2024] [Indexed: 11/04/2024]
Abstract
With water access challenged, there is a need to develop efficient and sustainable alternatives for water purification. Here, cellulose nanofibrils (CNFs) isolated from three source materials (softwood, soybean hulls and oat straw) were compared for the generation of hydrogels beads, and compared as support and reducing agent for silver nanoparticles formation. The silver-functionalized hydrogel beads (Ag-CNFs) were characterized, and the surface energy and specific surface area were evaluated. Antimicrobial testing was conducted to assess the efficacy of the Ag-CNFs against E. coli. The results showed that the Ag-CNFs had a higher specific surface area and lower surface energy compared with unmodified CNFs. Softwood-based Ag-CNFs exhibited the highest silver content and specific surface area, while the soybean hull based showed the highest hydrophobic character. The silver-functionalized soybean hull beads (Ag-sbCNF) showed the highest efficacy in reducing the growth of bacteria. Overall, this study highlights the potential of silver-functionalized CNFs hydrogel beads as a promising environmentally friendly and sustainable material for water filtration and disinfection. The findings also suggest that lower surface energy of the Ag-CNFs play an important role in their antimicrobial effect on tested water by enabling shorter retention, providing useful insights into the design of future water filtration materials.
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Boeck T, Nyhan L, Zannini E, Arendt EK. Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein. Food Funct 2024; 15:12228-12243. [PMID: 39604813 DOI: 10.1039/d4fo04103h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2024]
Abstract
Lentil protein isolate was combined with proteins from oat, rice, brewer's spent grain (BSGP) and wheat to achieve plant-based milk alternatives (PBMA) with improved protein quality and functionality. Due to the complementary amino acid (AA) profile of pulse protein which is high in lysine, and cereal protein which is high in sulphur amino acids, their combination at an optimised ratio resulted in a protein blend with a significantly improved indispensable amino acid score (IAAS) compared to the single ingredients. All protein combinations with lentil except for wheat resulted in a full IAAS for adults. The in vitro protein digestibility was assessed using the static INFOGEST digestion model to calculate the proxy in vitro DIAAS (PIVDIAAS) of the emulsions. Techno-functional properties such as particle size, rheological behaviour and physical stability were investigated. The PIVDIAAS of the combined protein emulsions was found to be 0.72, 0.78, 0.83, 0.98 for lentil + wheat, lentil + oat, lentil + BSGP and lentil + rice emulsions, respectively, compared to 0.48, 0.25, 0.5, 0.67 and 0.81 determined for the emulsions based on lentil, wheat, oat, BSGP and rice alone, respectively. The emulsions based on the combination of lentil and cereal protein also showed improved physical stability regarding sedimentation and creaming, and a higher whiteness index of the emulsions. It could be shown that the combination of lentil and cereal protein is a promising strategy to achieve PBMAs with improved protein quality and techno-functionality.
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Wróblewska-Kurdyk A, Kordan B, Stec K, Bocianowski J, Gabryś B. Genistein and Aphid Probing Behavior: Case Studies on Polyphagous Aphid Species. Molecules 2024; 29:5715. [PMID: 39683875 DOI: 10.3390/molecules29235715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2024] [Revised: 11/28/2024] [Accepted: 12/02/2024] [Indexed: 12/18/2024] Open
Abstract
(1) Background: Genistein is a naturally occurring flavonoid with a rich spectrum of biological activities, including plant-herbivore interactions. The aim of the study was to evaluate the effect of exogenous application of genistein on aphid behavior during probing in plant tissues. (2) Methods: Vicia faba, Brassica rapa ssp. pekinensis, and Avena sativa were treated transepidermally with a 0.1% ethanolic solution of genistein, and the probing behavior of generalist aphid species Aphis fabae, Myzus persicae, and Rhopalosiphum padi was monitored on their respective treated and untreated host plants using electropenetrography (=electrical penetration graph technique, EPG); (3) Results: Genistein did not deter aphid probing activities in non-phloem tissues. In A. fabae and R. padi, a trend towards reduction and in M. persicae a trend towards increase in phloem sap ingestion occurred on genistein-treated plants, but these trends were not statistically significant. (4) Conclusions: Genistein is not a deterrent chemical against generalist aphid species studied; therefore, it is not recommended for practical application.
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Ni J, Wang Y, Sun H, Chang Z, Wang R, Jiang Y, Qin J, Gao M, Li Z. Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides. Food Res Int 2024; 197:115153. [PMID: 39593365 DOI: 10.1016/j.foodres.2024.115153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 09/21/2024] [Accepted: 09/26/2024] [Indexed: 11/28/2024]
Abstract
Both oat β-glucans (OGs) and their hydrolyzed counterparts, oat β-gluco-oligosaccharides (OGOs), are dietary fibers indigestible by humans. They serve as substrates for the colonic intestinal flora, exhibiting potential prebiotic properties. This study, through in vitro digestion simulation, found that OGs and OGOs are not degraded and can safely pass through the upper digestive tract to reach the colon. Anaerobic fermentation was conducted using fecal microbiota in an anaerobic tube and gastrointestinal reactor to investigate their impact on the structure and metabolism of intestinal flora. The research revealed that OGs and OGOs distinctly influence the fermentation characteristics and the intestinal flora's metabolic profile. Specifically, in static fermentation, OGs notably increased butyric acid production in both healthy individuals and those with type 2 diabetes, whereas OGOs more effectively enhanced acetic and propionic acid production in type 2 diabetics. Moreover, OGs and OGOs variably affected the composition of intestinal flora. In dynamic fermentation, there was a marked improvement in the production of short-chain fatty acids (SCFAs), with OGs significantly boosting butyric acid and OGOs enhancing acetic acid production. This study lays a theoretical foundation for employing specific dietary fibers to selectively improve intestinal flora and supports the development of functional ingredients that modulate intestinal microorganisms, utilizing in vitro research methodologies.
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Dixon LM, Brocklehurst S, Hills J, Foister S, Wilson PW, Reid AMA, Caughey S, Sandilands V, Boswell T, Dunn IC, D'Eath RB. Dilution of broiler breeder diets with oat hulls prolongs feeding but does not affect central control of appetite. Poult Sci 2024; 103:104262. [PMID: 39353330 PMCID: PMC11464247 DOI: 10.1016/j.psj.2024.104262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 08/16/2024] [Accepted: 08/20/2024] [Indexed: 10/04/2024] Open
Abstract
The parents of broiler (meat) chickens (ie, broiler breeders) are food-restricted until sexual maturity, ensuring good health and reproduction, but resulting in hunger. We investigated whether diets with added insoluble fiber promote satiety and reduce behavioral, motivational, and physiological signs of hunger. Ninety-six broiler breeders were fed 1 of 4 feed treatments (n = 24 per diet) from 6 to 12 wk of age: 1) a commercial diet fed to the recommended ration (R) or 2) ad libitum (AL), the same diet as R but mixed with oat hulls at 3) 20% (OH20%) or 4) 40% (OH40%). The R, OH20% and OH40% diets were approximately iso-energetic and resulted in mean 12 wk of age weights within 2.5% of each other (1.21 kg), while AL birds weighed 221% as much (2.67kg). At 12 wk of age, agouti-related protein (AGRP) expression, was, on average, more than 12 times lower in AL birds (P < 0.001) but did not differ between the fiber diet treatments and R. Pro-opiomelanocortin (POMC) expression, was, on average, over 1.5 times higher in AL birds, but was not statistically significantly affected by feed treatments (P = 0.33). In their home pens, AL birds stood/sat more, foraged less and fed more in total (P < 0.001) and OH40% birds spent longer feeding than R (P = 0.001). Motivation to forage tested by willingness to walk through water to access an area of wood shavings (without food) was not significantly affected by diet (P = 0.33). However, restricted birds were willing to cross in only 7.3% to 12.5% of tests. Mostly birds stayed on the start platform, where AL birds sat more than other treatments and OH40% birds reduced walking relative to R birds (P = 0.016). Across the behavioral and physiological measurements there was a dichotomy of effects in response to approximately iso-energetic diets differing in fiber. There were some potentially beneficial behavioral effects related to reduced foraging and walking. However, there was no evidence that these diets significantly improved physiological measures of satiety of broiler breeders.
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Monterde V, Janssen F, Verma U, Cardinaels R, Verboven P, Nicolaï BM, Wouters AGB. Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs. Food Res Int 2024; 197:115239. [PMID: 39593321 DOI: 10.1016/j.foodres.2024.115239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 09/25/2024] [Accepted: 10/18/2024] [Indexed: 11/28/2024]
Abstract
The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. We investigated the impact of compositionally diverse cereal flour aqueous extracts on bread SV, dough extensional rheology, and dough gas cell size distribution. To this end, aqueous extracts from wheat, rye, and defatted oat flours were either used as such, or their composition was modified by dialyzing out (i) low molecular mass constituents or (ii) both low molecular mass constituents and enzymatically hydrolyzed carbohydrates. These modifications generated wheat, rye, and oat extracts with increasing protein purities. Incorporating wheat or rye extracts in model gluten-starch (GS) doughs increased bread SV by 12-18%, regardless of modification, suggesting that not WE carbohydrates but probably proteins drive this effect. Dough extensional rheology and gas cell size distribution data could not explain these bread SV increases. It is hypothesized that wheat/rye WE proteins stabilize gas cells in dough by adsorbing at their interfaces. Incorporating oat extracts in GS dough led to a 50% decrease in bread SV. This was associated with oat extract-containing doughs having a lower strain hardening index, a lower gas cell number density, and a more heterogeneous gas cell size distribution. That similar effects were observed irrespective of the modification type suggests that oat WE proteins may be responsible for the adverse impact on dough and bread properties. Future efforts will focus on investigating direct gas cell stabilization effects by WE cereal flour constituents.
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Sedó Molina GE, Ras G, Barone G, Fernández-Varela R, Felix da Silva D, Jacobsen C, Duedahl-Olesen L, Bech Hansen E, Heiner Bang-Berthelsen C. Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend. Food Res Int 2024; 197:115200. [PMID: 39593285 DOI: 10.1016/j.foodres.2024.115200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2024] [Revised: 09/26/2024] [Accepted: 10/17/2024] [Indexed: 11/28/2024]
Abstract
The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend. Leuconostoc pseudomesenteroides strains, and their PII-type proteinases were demonstrated to be effective degrading trypsin inhibitors. Also, specific Leuconostoc mesenteroides and L. plantarum strains achieved higher degradation rates of plant saponins such as avenacoside A (10-40 % degradation) and soyasaponin B (55-75 % degradation) present, correlated with their β-glucosidase activity (30-50 U/mL). Strict heterofermentative LABs such as Leuconostoc spp. strains were significantly better at removing hexanal, pentanal, benzaldehyde, and nonanal up to 85 % after 6 h. Finally, 384 combinations of 2 and 3 LAB selected strains (L. plantarum - L. mesenteroides - L. pseudomesenteroides) were tested at different strain-ratios, which demonstrated synergistic effects at degrading ferulic acid to more than 80 %, increasing acidification rates, and producing higher concentrations of diacetyl and acetoin (up to 3.28 and 28.13 µg/g sample) when L. pseudomesenteroides 1993 was included in the mix. This study demonstrated the potential of using unconventional plant-adapted LAB strains as starter cultures for the elimination of multiple unwanted compounds for the development of higher quality PBFDA without the use of conventional dairy-based LAB isolates. Finally, the screening approach could be used for microbial screening purposes throughout the development of starter cultures for plant-based yogurts, cheese, and other non-dairy fermented products.
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Liu Y, Huang K, Zhang Y, Li S, Song H, Guan X. Oat anthranilamides regulates high-fat diet-induced intestinal inflammation by the TLR4/NF-κb signalling pathway and gut microbiota. Int J Food Sci Nutr 2024; 75:786-799. [PMID: 39285614 DOI: 10.1080/09637486.2024.2401130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 08/22/2024] [Accepted: 09/01/2024] [Indexed: 11/26/2024]
Abstract
Oat anthranilamides have demonstrated antioxidant and anti-inflammatory effects; however, the precise mechanism of action remains unclear. This study investigated the impact of oat anthranilamide B (AVN B) on high-fat diet (HFD)-induced intestinal inflammation in mice and its underlying mechanisms. The results indicated that AVN B supplementation mitigated weight gain and reduced inflammatory and oxidative stress markers in serum, liver, and intestines. It improved intestinal barrier dysfunction by upregulating the expression levels of Occludin and MUC2 while simultaneously reducing intestinal inflammation by inhibiting the TLR4/NF-κB signalling pathway. Additionally, AVN B treatment improved gut microbiota composition. It increased the abundance of beneficial flora and the production of short-chain fatty acids (SCFAs), especially propionate and butyrate, associated with reduced production of pro-inflammatory factors and enhanced intestinal protection. The findings provide scientific evidence for the potential of AVN B as an anti-inflammatory agent.
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Habibi MF, Kwakkel RP, de Vries S. Gastrointestinal tract morphology, nutrient digestibility, and digesta mean retention time in laying hens of two different breeds fed with fine or coarse oat hulls. Poult Sci 2024; 103:104333. [PMID: 39368430 PMCID: PMC11489054 DOI: 10.1016/j.psj.2024.104333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/25/2024] [Accepted: 09/11/2024] [Indexed: 10/07/2024] Open
Abstract
The inclusion of fiber-rich ingredients in poultry diets is expected to increase due to societal-, ecologic-, and economic developments. Particle size of dietary fiber sources, such as oat hulls (OH), has been shown to play a key-role in nutrient digestibility and digestion process, but the response may depend on the genetic background of the bird. This study aimed to test the hypothesis that laying hens varying in genetic background respond differently to the particle size of OH regarding gastrointestinal tract development, apparent ileal (AID) and total tract digestibility (ATTD), and digesta mean retention time (MRT). A total of 224, 29-wk-old Dekalb White (DW) and Bovans Black (BB) laying hens were assigned to 1 of 2 dietary treatments (fine vs. coarse OH). The diets were formulated to contain 150 g/kg OH as the main dietary fiber source. Titanium dioxide (3 g/kg) and cobalt-EDTA (2 g/kg) were added as inert tracers. Bovans Black hens had greater relative weights of the gizzard (+3.9% of BW, P = 0.015), ceca (+14.3% of BW, P < 0.001), and colon (+9.1% of BW, P < 0.001) compared with DW hens. Moreover, AID of nitrogen (+3.5%; P < 0.001) was greater in BB vs. DW hens, whereas AID of starch was only greater in BB when fed the fine OH diet (breed × diet, P = 0.037). In contrast, ATTD of NSP (-11.2%, P = 0.035) was lower in BB vs. DW hens and digesta MRT was longer in proventriculus + gizzard (solids: +25 min, P < 0.001; liquids: +5 min, P < 0.001) and ileum (solids: +53 min, P = 0.001; liquids: +38 min, P < 0.001). Birds fed coarse OH only had a greater relative weight of the gizzard (+3.9%, P < 0.001) compared with those fed fine OH. In conclusion, our study indicates that gastrointestinal tract traits, nutrient digestibility and digesta transit behavior differed between breeds, regardless of the particle size of OH in the diet.
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Oksana R, Anatoly K, Anastasia E, Lyudmila B, Yana P, Natalia S, Irina B, Elena R, Ludmila K. Evaluation of safety and biomedical potential of water-soluble oat lignin Avena sativa L. Int J Biol Macromol 2024; 283:137609. [PMID: 39542292 DOI: 10.1016/j.ijbiomac.2024.137609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 10/18/2024] [Accepted: 11/11/2024] [Indexed: 11/17/2024]
Abstract
The study of the value of lignin for biomedical use is generating growing interest. For the first time, the safety and biological efficacy of lignin from the stems of the oat Avena sativa L. were studied, necessary for a preliminary assessment of its biomedical potential, have been studied. In vitro experiments, a sample of oat lignin exhibited cytotoxicity to the HeLa, A549, and HT-29 cancer cell lines, depending on the concentration. At maximum concentrations 125 and 150 μg/ml, it reduced their survival and increased the level of reactive oxygen species. In vivo experiments, a sample of oat lignin, with acute (from 5 to 250 mg/kg body weight) and chronic (300, 1200 and 2000 mg/kg body weight) administration, did not have a toxic or genotoxic effect on the organs of mice. The biological efficacy of the oat lignin was manifested in activation of repair processes in bone marrow and thyroid gland, a decrease in the level of abnormal spermatozoa in males, stimulation of reproductive performance of females and in increase in research activity and a decrease in the level of anxiety in animals. The results indicate the prospects for further study of the medical and biological potential lignin of the oat.
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Romero-Sánchez I, Alonso-Núñez I, Gracia-Lor E, Madrid-Albarrán Y. Analysis and evaluation of in vitro bioaccessibility of aflatoxins B1, B2, G1 and G2 in plant-based milks. Food Chem 2024; 460:140538. [PMID: 39047489 DOI: 10.1016/j.foodchem.2024.140538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 07/05/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Plant-based milks emerge as a healthy and vegan alternative for human diet, but these foodstuffs are susceptible to be contaminated by aflatoxins. A new method based on SPE and HPLC-MS/MS analysis was optimized and validated to test the presence of aflatoxins B1, B2, G1 and G2 analysis in almond, oat, rice and soy commercial milks. Moreover, aflatoxin bioaccessibility was evaluated through an in vitro digestion assay applied to each type of spiked milk. Aflatoxins B1, B2 and G1 were detected in one soy milk sample below the LOQ, fulfilling the limits stablished by the European Legislation. The final bioaccessibility percentages were highly dependent on the type of mycotoxin and sample matrix, the highest and the lowest values were obtained for AFB2 (82%-92%) and AFG1 (15%-30%), whereas AFB1 (28%-50%) and AFG2 (32%-76%) values resulted more influenced by the plant-based milk matrix.
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Călinoiu LF, Odochean R, Martău GA, Mitrea L, Nemes SA, Ștefănescu BE, Vodnar DC. In situ fortification of cereal by-products with vitamin B12: An eco-sustainable approach for food fortification. Food Chem 2024; 460:140766. [PMID: 39126946 DOI: 10.1016/j.foodchem.2024.140766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 08/12/2024]
Abstract
Vitamin B12 deficiency poses significant health risks, especially among populations with limited access to animal-based foods. This study explores the utilisation of cereal bran by-products, wheat (WB) and oat bran (OB), as substrates for in situ vitamin B12 fortification through solid-state fermentation (SSF) using Propionibacterium freudenreichii. The impact of various precursors addition, including riboflavin, cobalt, nicotinamide and DMBI on vitamin B12 production, along with changes in microbial growth, chemical profiles, and vitamin B12 yields during fermentation was evaluated. Results showed that WB and OB possess favourable constituents for microbial growth and vitamin B12 synthesis. The substrates supplemented with riboflavin, cobalt, and DMBI demonstrated enhanced B12 production. In addition, pH levels are essential in microbial viability and cobalamin biosynthesis. Monosaccharides and organic acids play a crucial role, with maltose showing a strong positive association with B12 production in OB, while in WB, citric acid exhibits significant correlations with various factors.
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Zhang Y, Kong Y, Yan Y, Gao F, Ma H, Liu C. Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage. FOOD SCI TECHNOL INT 2024; 30:764-772. [PMID: 37264589 DOI: 10.1177/10820132231176875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.
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18
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Tan Z, Song J, Zhang T. Virtual screening, molecular docking, and molecular dynamics simulation studies on the hypoglycemic function of oat peptides. J Mol Graph Model 2024; 133:108869. [PMID: 39317004 DOI: 10.1016/j.jmgm.2024.108869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 09/14/2024] [Accepted: 09/17/2024] [Indexed: 09/26/2024]
Abstract
Oat contains a large amount of polysaccharides and peptides, among which oat peptides have the function of reducing blood sugar levels in the body. This paper reviewed the peptides obtained from oat extraction and identification from literature and constructed the corresponding oat peptide database. Based on the DPP4 protein, a virtual screening of the peptide database was performed. One hundred nanosecond molecular dynamics simulations were performed for the six peptides obtained from the screening. The interaction information between different peptide molecules and DPP4 was analyzed from the stable binding conformations after the simulation, and the binding free energy between different peptide molecules and DPP4 was calculated. The results show that the peptide molecules obtained from the virtual screening can all stably bind to the DPP4 protein, among which two peptide molecules have relatively strong affinity with DPP4 and can be used as lead molecules for the subsequent design and modification of DPP4 inhibitors. The simulation results are informative for a deeper understanding of the structural characteristics of DPP4 and the molecular recognition mechanism between DPP4 and oat peptides.
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19
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Cai C, Hao L, Wang R, Su M, Wang H, Zhang Y. Oatmeal-derived carbon loaded with Pt nanoparticles using a "two-fold benefit approach" for sensitive detection of the biomolecule adrenaline. J Colloid Interface Sci 2024; 675:84-93. [PMID: 38964127 DOI: 10.1016/j.jcis.2024.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/22/2024] [Accepted: 07/01/2024] [Indexed: 07/06/2024]
Abstract
In this study, we innovatively synthesized nitrogen-doped carbon microspheres (NCS) derived from oatmeal. By utilizing polyoxometalates (POM) as both reducing and linking agents, we achieved uniform loading of platinum nanoparticles (Pt NPs) onto the surface of the NCS. The composite nanoparticles constructed from Pt/polyoxometalate/nitrogen-doped carbon microspheres (Pt/POM/NCS) fully exploit the synergistic catalytic effect, demonstrating superior performance in adrenaline detection. The method has a linear range of 2.59 to 1109.59 μM, a detection limit as low as 0.25 μM (S/N = 3), and a sensitivity of 0.74 μA μM-1 cm-2. Additionally, it exhibits high stability and strong anti-interference ability. The recoveries in human serum were 98.51 % to 101.25 %.
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20
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Sánchez-Ortiz LK, Sánchez-Quezada V, Gaytán-Martínez M, Cuellar-Nuñez ML, Loarca-Piña G. Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread. Food Chem 2024; 460:140743. [PMID: 39116777 DOI: 10.1016/j.foodchem.2024.140743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/22/2024] [Accepted: 07/31/2024] [Indexed: 08/10/2024]
Abstract
Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate nutritional, chemical, and nutraceutical characterization, antioxidant capacity, along physicochemical parameters to develop four oat bread using yeast (PL), xanthan gum (PG), and 2.5% (M2) or 5.0% (M5) of moringa leaves. Morinaga leaves were a source of 23.19% protein, 12.43% ash, and 30.36% dietary fiber. The bread formulations increased the protein content by 25-50%, and decreased lipid in 52.14% compared with commercial bread. For antioxidant capacity, PLM5 had the highest with values of 11.97 mMTE/g (DPPH), 16.06 mMTE/g (ABTS), and 16.38 mMTE/g (FRAP). In the bread with MOLP were identified Epicatechin, rutin, and dihydroxybenzoic acid by HPLC. The bread with a better texture profile was PLM2. The results suggested that moringa leaves used as an oat bread ingredient can enhance the nutritional and nutraceutical content.
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21
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Henden Y, Gümüş T, Kamer DDA, Kaynarca GB, Yücel E. Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert. Food Chem 2024; 460:140787. [PMID: 39128371 DOI: 10.1016/j.foodchem.2024.140787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 07/17/2024] [Accepted: 08/05/2024] [Indexed: 08/13/2024]
Abstract
This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 °C. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60 °C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
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Akbari Moghaddam Kakhki R, Navarro-Villa A, de Los Mozos J, de Vries S, García-Ruiz AI. Evaluation of fibrous feed ingredients alternatives to oat hulls as a source of feed structure in broiler diets. Poult Sci 2024; 103:104297. [PMID: 39326177 PMCID: PMC11470483 DOI: 10.1016/j.psj.2024.104297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 08/22/2024] [Accepted: 09/03/2024] [Indexed: 09/28/2024] Open
Abstract
This study aimed to evaluate several fibrous feed ingredients as potential substitutes for oat hulls (OH), assessing their efficacy in providing structural integrity to broiler feeds. A total of 4,160 day-old male Ross-308 broilers were allocated to eight dietary treatments, including a control group (CON) without additional fiber supplementation and 7 diets where 3% of the wheat content was replaced by either OH, soy hulls (SH), beet pulp (BP), carob bean (CB), wheat straw (WS), rice hulls (RH), or wheat bran (WB). The experimental design followed a complete randomized block design with 10 pens per treatment and 52 birds each. Growth performance and gut development indices were monitored, and the coefficients of total tract apparent retention (CTTAR) of nutrients were measured at 28 d. The OH improved feed conversion ratio (FCR) during the entire growth period (1-36 d) compared to the CON, SH, CB, WS, RH, and WB (P < 0.05). Conversely, BP diets reduced the final BW and ADFI compared to OH (P < 0.05) but were not different from the CON (P > 0.05). However, the FCR in birds fed with BP was similar to OH but lower than the CON group. In addition, BP-fed birds had higher CTTAR of ether extract and non-starch polysaccharides and relative weight of empty proventriculus and gizzard to BW at 14 and 28 d compared to CON. The WS, RH, and WB yielded similar final BW to OH and CON but higher FCR (P < 0.05). The CB, on the other hand, resulted in the highest FCR when contrasted with the other substitutes and CON (P < 0.05). Finding an alternative to OH with comparable benefits remains a challenge, with WS, RH, and WB showing similar final BW but inferior FCR to OH, and BP showing similar FCR but lower BW and ADFI.
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Panter S, Wörner J, Chen J, Illarionov B, Bacher A, Fischer M, Weber S. Insights into the photoswitch based on 5-deazaFMN and LOV2 from Avena sativa: a combined absorption and NMR spectroscopy study. Phys Chem Chem Phys 2024; 26:28884-28893. [PMID: 39533958 DOI: 10.1039/d4cp02714k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2024]
Abstract
The LOV2 domain from Avena sativa (As) is a blue light receptor that undergoes adduct formation with the native flavin mononucleotide (FMN) cofactor [Salomon et al., Biochemistry, 2000, 39, 9401]. We report the photochemical changes of AsLOV2 through cofactor exchange with the FMN analogue 5-deazaFMN. Absorption spectroscopy shows that upon illumination a thermodynamically stable adduct is formed. We were able to confirm the structure of the adduct by introducing 13C-labelled 5-deazaFMN isotopologues in solution NMR experiments. Dark-adapted state recovery can be photo-induced, providing a photoswitch that is easy to manipulate. The robust photocycle is repeatable without significant loss. Based on the data presented we propose the system as an alternative to wild-type AsLOV2 for applications in optogenetics.
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Callegaro ÁM, Brondani IL, Alves Filho DC, Pizzuti LÂD, Silva VSDA, Klein JL, Adams SM, Silva MBDA, Pacheco PS, Nörnberg JL. Soybean Hulls and White Oat Grains in Steer Finishing. AN ACAD BRAS CIENC 2024; 96:e20230285. [PMID: 39607265 DOI: 10.1590/0001-3765202420230285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Accepted: 09/08/2024] [Indexed: 11/29/2024] Open
Abstract
This study aimed to investigate the feasibility of using ground soybean hulls and white oat grains to finish steers reared exclusively on concentrated feed. We used 33 steers, predominantly of Charolais or Nellore breeds, and randomly assigned the animals to the treatments, blocking them according to genetic predominance. The diets were isonitrogenous, and the treatments consisted of soybean hulls, white oats, and mix these in equal parts, supplemented with calcitic limestone and a protein nucleus. The study measured variables related to the dry matter intake (DMI) and bromatological fractions of diets, as well as performance of steers. No significant differences were observed between treatments in terms of DMI during the experimental period. Although DMI intake was similar across treatments, steers receiving the mixed diet exhibited significantly higher weight gain than those on the soybean hull diet (1.300 vs. 0.972 kg day-1). However, both these treatments showed comparable results to the white oat grain diet (1.203 kg day-1), achieving a similar final weight (387.22 kg). Implementing 100% concentrate diets is technically feasible for steers fed with white oat grain and the mixture of soybean hull and white oat grain, which also demonstrated superior performance compared to the soybean hull treatment.
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Nemes SA, Fărcas AC, Ranga F, Teleky BE, Călinoiu LF, Dulf FV, Vodnar DC. Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger. N Biotechnol 2024; 83:91-100. [PMID: 39053684 DOI: 10.1016/j.nbt.2024.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 06/10/2024] [Accepted: 07/22/2024] [Indexed: 07/27/2024]
Abstract
Oat (Avena sativa) processing generates a large amount of by-products, especially oat bran. These by-products are excellent sources of bioactive compounds such as polyphenols and essential fatty acids. Therefore, enhancing the extraction of these bioactive substances and incorporating them into the human diet is critical. This study investigates the effect of acid pretreatment on the solid-state fermentation of oat bran with Aspergillus niger, with an emphasis on the bioaccessibility of phenolic acids and lipid profile. The results showed a considerable increase in reducing sugars following acid pretreatment. On the sixth day, there was a notable increase in the total phenolic content, reaching 58.114 ± 0.09 mg GAE/g DW, and the vanillic acid level significantly rose to 77.419 ± 0.27 μg/g DW. The lipid profile study revealed changes ranging from 4.66 % in the control to 7.33 % on the sixth day of SSF. Aside from biochemical alterations, antioxidant activity measurement using the DPPH technique demonstrated the maximum scavenging activity on day 4 (83.33 %). This study highlights acid pretreatment's role in enhancing bioactive compound accessibility in solid-state fermentation and its importance for functional food development.
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