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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., (© 2024 Society of Chemical Industry.)

The health benefits of oats, particularly their enhanced nutritional and bioactive properties when sprouted, are well-documented. However, changes in steroidal saponins during germination and false germination are lacking. This study explored the influence of various temperatures (20, 25, and 30 °C) and durations (1, 3, 5, and 7 days) on the steroidal saponin profiles in both germinated and false-germinated oats and assessed their anti-inflammatory activities. The findings revealed that germination at 20 °C for 7 days significantly increased the total steroidal saponin content to 3265.54 μg/g, doubling its original concentration. Notably, avenacoside E (AVE-E), the most potent anti-inflammatory steroidal saponin in oats, increased by an impressive 21-fold from 64.02 to 1421.35 μg/g, becoming the predominant saponin following germination. Furthermore, the hydrolysis of sugar moieties and enzymatic synthesis of steroidal saponins were proposed as plausible secondary metabolic pathways during germination and false germination. This research provides the first evidence that germination and false germination can significantly enhance the steroidal saponin levels in oats and their anti-inflammatory properties, with germination proving more effective than false germination, highlighting the potential of these methods to further enhance the health benefits of oats.

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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 H 2 O/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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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., Competing Interests: Declaration of competing interest None., (Copyright © 2024. Published by Elsevier Ltd.)

Oats are susceptible to contamination by Fusarium mycotoxins, including deoxynivalenol (DON), zearalenone (ZEN), and T-2/HT-2 toxins, posing food safety risks. This study analyses the variation in levels of 14 mycotoxins in 200 individual oat kernels from two DON-contaminated batch samples (mean = 3498 µg/kg) using LC-MS/MS. The samples also contained deoxynivalenol-3-glucoside (DON-3G), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), and ZEN. Contamination levels varied notably among individual kernels, with DON detected in 70% of them, followed by DON-3G (24.5%) and 3-ADON (20.5%). Importantly, 8% of kernels exceeded the EU legal limit for DON (1750 µg/kg), and some occasionally surpassed limits for ZEN and T-2/HT-2. Correlation analyses revealed strong associations between DON and its derivatives but weaker correlations with other toxins. Mycotoxin ratios varied widely, indicating that although they often co-occur, their concentrations differ between kernels. Contamination did not significantly impact kernel weight, though a slight trend toward lower weights in contaminated kernels was noted. Additionally, sampling statistics showed that as the percentage of selected kernels increased, the probability of batch sample rejection for DON contamination rose significantly. The study highlights the heterogeneity of mycotoxin contamination in oat batches, emphasising the importance of accurate detection and regulatory compliance to ensure safer oat-based products.

The increasing preference for plant-based proteins over animal-derived equivalents has intensified research into alternative protein sources, with oats emerging as a noteworthy specialty crop due to their rich array of functional and bioactive components. Despite the growing interest, research into oat proteins remains in its early stages, particularly in understanding the structure-function relationship and modification strategies within food systems. Designing novel food products using oat protein presents both opportunities and challenges; the compact quaternary structure and high thermal stability of oat globulin limit its functionality in diverse applications. This review aims to detail the composition and structural characteristics of oat protein, highlighting the complex relationship between these structural traits and their functional properties. A significant focus is placed on innovative structural modification techniques that enable the cost-effective transformation of oat protein into a functional ingredient or base for new food product development., (© 2025 Institute of Food Technologists®.)

Oats are a rich source of plant-based proteins owing to their nutritional value, diverse functions, and high abundance. However, traditional methods for extracting oat proteins (OPs), such as alkali solution acid precipitation (ASAP), can cause environmental pollution and potentially protein denaturation. In this work, we studied the use of deep eutectic solvents (DESs) and deep eutectic system (DESys)-based methods for OP extraction. The DES are composed of ionic liquids (ILs) and choline chloride (ChCl) as hydrogen bond acceptors (HBAs), and polyols as hydrogen bond donors (HBDs) for OP extraction. By systematically investigating the extraction conditions, it was found that using ChCl as an HBA in the DESys-based method allowed for a significant increase in protein recovery yield compared to the ASAP and DES-based methods. Furthermore, the physicochemical properties of OPs extracted using the ASAP, DES, and DESys-based methods exhibited some differences, particularly in their molecular structure, amino acid composition, and thermal properties, suggesting that the properties of OP could be potentially adjusted by DESys- and DES-based methods. When considering both toxicity and protein recovery yield, the DESys-based extraction method using ChCl as the HBA is more suitable for OP extraction. This study demonstrated a green and efficient method for OP extraction that minimizes environmental impact, potentially bridging the gap between ILs and DES, and offering insights for designing new DES- or DESys-based extraction strategies for biological molecules., (© 2025 Institute of Food Technologists.)

Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color. From the perspective of ice crystals, the formation and melting of ice crystals caused significant changes in water status: strongly bound water increased then decreased, weakly bound and free water decreased then increased, and freezable water content rose significantly (p < 0.05). These changes disrupted the dough's structure, leading to pore enlargement and collapse. From the protein perspective, freeze-thaw treatment significantly reduced β-folds and α-helices, causing the protein structure to become loose and disordered, further affecting elasticity and viscosity. Results showed that after more than three freeze-thaw cycles, the dough's processing properties and product quality deteriorated, making it unsuitable for further use. PRACTICAL APPLICATION: Sweet potato oatmeal composite dough is a new type of functional composite dough, which is rich in nutrients and has a promising market prospect. This study reveals the mechanism of the influence of ice crystal formation and protein structure changes on the quality of sweet potato oat dough during freezing, which can provide a reference for the study of frozen dough of other miscellaneous grains. By exploring the changes in dough quality during freezing storage and transport, reasonable freezing storage and transport times and conditions were developed to reduce the effects of freezing and thawing on dough quality, and to ensure the taste and value of the product, thus providing consumers with better frozen pasta choices., (© 2025 Institute of Food Technologists.)

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., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Maria S. Peresin reports financial support was provided by National Science Foundation. Maria S. Peresin reports financial support was provided by National Institute of Food and Agriculture. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Objective: In people with chronic kidney disease (CKD), hyperphosphatemia is a risk factor for mortality. Though unproven, dietary phosphorus control is considered essential in CKD. Although dietary and serum phosphorus are correlated, phosphorus from plant foods rich in phytate is less bioavailable than from animal and processed foods. Yogurt, valued for its low phosphorus and high protein, may be detrimental in CKD due to animal protein content. Plant-based yogurts (PBYs) might offer similar benefits without the downsides of animal protein, but little is known about their phosphorus content., Design and Methods: Protein contents and phosphorus additives were gathered from nutrition labels of several PBYs, including almond, cashew, oat, coconut, and soy substrates. Phosphorus content was measured via emission spectrometry by Eurofins (Madison, WI), and the phosphorus-to-protein ratio (PPR) was calculated for each PBY., Results: Phosphorus content was highest in Silk Soy Strawberry, Silk Almond Strawberry, and Siggi's Coconut Mixed Berries, while it was lowest in So Delicious Coconut Strawberry, Oatly Oat Strawberry, Forager Cashew Strawberry, and Kite Hill Almond Strawberry. Ingredient labels revealed that Silk Soy Strawberry, Silk Almond Strawberry, and Oatly Oat Strawberry contained phosphorus additives, and Siggi's Coconut Mixed Berries contained pea protein additives. Though from the same substrate class, So Delicious Coconut Strawberry and Siggi's Coconut Mixed Berries showed significant differences in phosphorus and protein contents. All seven PBYs had higher PPR ratios than dairy yogurts like Stonyfield Organic Oikos Strawberry, Chobani Nonfat Strawberry, and Yoplait Greek Strawberry., Conclusion: Low-PPR foods are important for CKD patients. Siggi's Coconut Mixed Berries had the lowest PPR, making it potentially the most desirable for CKD patients. However, there is high variability in PPR among PBYs with the same substrate; therefore, Delicious Coconut Strawberry had the highest PPR, highlighting the importance of product selection for patients with CKD., (Copyright © 2024 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.)

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.

(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.

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.

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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 %., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

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., Competing Interests: DISCLOSURES This study was performed within the framework of the research program Innovational Research Incentives Scheme Veni with project number 15948, which is financed by the Netherlands Organisation for Scientific Research (NWO), Trouw Nutrition, and Wageningen University & Research. The authors declare that there are no conflicts of interest related to the research presented in this manuscript., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

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., Competing Interests: DISCLOSURES The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Laura Dixon reports financial support was provided by Biotechnology and Biological Sciences Research Council. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: The authors declare the following authors have a relationship that may be considered as potential competing interests: Geoffrey Ras and Raquel Fernández Varela, as well as Denise Felix da Silva, are employees at Novonesis. The following authors, Claus Heiner Bang-Berthelsen, Egon Bech Hansen, Guillermo Eduardo Sedó Molina, Charlotte Jacobsen, Giovanni Barone, and Lene Duedal Olsen, have several ongoing collaboration projects with Novonesis but declare that they have no additional known competing personal relationships or financial interests that could influence the work in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Inc.)

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., Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

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 As LOV2 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 13 C-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 As LOV2 for applications in optogenetics.

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.

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., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Oat β-(1 → 3, 1 → 4)-d-glucan (OBG), a linear polysaccharide primarily found in oat bran, has been demonstrated to possess immunomodulatory properties and regulate gut microbiota. This study aimed to investigate the impact of low molecular weight (Mw) OBG (155.2 kDa) on colonic injury and allergic symptoms induced by food allergy (FA), and to explore its potential mechanism. In Experiment 1, results indicated that oral OBG improved colonic inflammation and epithelial barrier, and significantly relieved allergy symptoms. Importantly, the OBG supplement altered the gut microbiota composition, particularly increasing the abundance of Lachnospiraceae and its genera, and promoted the production of short-chain fatty acids, especially butyrate. However, in Experiment 2, the gut microbial depletion eliminated these protective effects of OBG on the colon in allergic mice. Further, in Experiment 3, fecal microbiota transplantation and sterile fecal filtrate transfer directly validated the role of OBG-mediated gut microbiota and its metabolites in relieving FA and its induced colonic injury. Our findings suggest that low Mw OBG can alleviate FA-induced colonic damage by increasing Lachnospiraceae abundance and butyrate production, and provide novel insights into the health benefits and mechanisms of dietary polysaccharide intervention for FA., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Hypothesis: Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings., Experiments: OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract., Findings: The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

Physical barriers composed of cell walls and protein matrix in cereals, as well as their cooking changes, play important roles in starch digestion. In this study, the physical barriers of native and cooked highland barley (HB), brown rice (BR), and oats (OA) kernels and their contribution to starch digestion were investigated. The resistant starch content was similar in cereal flours, but varied among cooked kernels (HB > BR > OA: 45.05 %, 10.30 %, and 24.71 %). The water adsorption, gelatinization enthalpy, and decrease in hardness of HB kernels were lower than those of OA and BR kernels. Microstructural observations of native kernels showed that HB had the thickest cell walls. After cooking, the lowest cell wall deformation and a dense continuous network developed from the protein matrix were observed in HB kernels. During digestion, undigested starch granules encapsulated by the stable cell walls and strong protein network were observed in HB kernels, but not in BR or OA kernels. Furthermore, the heavily milled HB kernels still had more resistant starch than the intact OA and BR kernels. Therefore, the physical barriers of HB kernels exhibited stronger inhibition of starch gelatinization and digestion. Differences in cereal physical barriers led to various inhibitory effects., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The nutritional value of oats can be enhanced through solid-state fermentation (SSF) to release otherwise tightly bound, inaccessible nutrients and bioactives. Extensive research has shown that SSF can liberate bioactive compounds from oats, such as phenolic compounds and peptides through modification of the microstructure. Studies also demonstrate that SSF enhances the bioactive properties of oats, including antioxidant, antidiabetic, anticancer, anti-inflammatory, and angiotensin-converting enzyme inhibitory. Additionally, SSF can modify the macronutrient and antinutritional components of oat substrates. In particular, the protein fraction can be enriched by SSF with filamentous fungi due to the inherently proteinous nature of their mycelium. Most SSF microorganisms can also reduce the antinutritional compounds in oats like tannins and phytic acid. Despite the breadth of SSF research for oat substrates, no review exists for oat specifically and more generally, and no review exists considering bioactive and nutritional aspects together. This review extensively discussed these facets. Future research avenues are explored and should provide insight into the microstructural modification of oats as a function of different fermentation conditions by leveraging advancements in imaging. Mechanistic and quantitative insight into how these structural changes and biotransformations influence the release of bioactive compounds (including the dynamic digestion process) should be explored. The molecular mechanism by which specific SSFed oat bioactive compounds (phenols and peptides) confer their biological effects requires further development. Combining analysis of the macronutrient and bioactive properties of solid-state-fermented oat substrates provides a more detailed picture of the overall nutritional value and health implications of solid-state fermented oat products., (© 2024 Institute of Food Technologists®.)

Plant protein has received great attention for its potential nutrition and health benefits. In this study, the digestive properties and peptidomics of whole component plant protein beverages from soybean, chick pea, pea, oat, and quinoa were characterized using an in vitro pepsin-pancreatin digestion model. The study found that quinoa beverage had a higher in vitro protein digestibility (80.49 %), followed by pea, soybean, chick pea, and oat beverage (79.25-70.89 %). Additionally, quinoa and soybean beverage showed comparably higher in vitro digestible indispensable amino acid score (DIAAS) of 81-97, while chick pea and pea beverage had lower in vitro DIAAS of 58-79 due to low concentration of sulfur-containing AA (SAA). Meanwhile, peptides with molecular weight (MW) below 1 kDa occupied more than 93 % of the digested fraction in quinoa beverage, which might result in its higher DPPH scavenging activity, ABTS scavenging activity and ACE inhibitory activity with the IC 50 value of 2.80, 0.20 and 0.90 mg/mL, respectively. Peptidomics characterization combined with rapid screening by PeptideRanker and BIOPEP database further suggested that cereals, especially oat and quinoa, released potentially bioactive peptides with a higher percentage (30.89 % and 22.81 %, respectively) compared to legumes like soybean and chick pea (13.30-18.52 %). Additionally, the identified active peptides were more likely to be derived from globular proteins. The methods and data here provided a reference for a better understanding of the digestive properties and nutritional recommendations of whole component plant protein product., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

To understand the influence of β-glucans structure on the emulsifying properties of protein-polysaccharide conjugates, sodium caseinate (NaCas) was utilized to form glycosylation conjugates with varying degrees of glycosylation (10.68-17.50%) using three β-glucans from bacteria, yeast, and oats. This process induced alterations in the secondary structure of protein. The nanoemulsions prepared with the glycosylated conjugates exhibited superior stability compared to those formulated solely with NaCas, particularly under conditions of drastic pH fluctuations and extended storage periods. The nanoemulsion prepared with the NaCas-Salecan conjugate demonstrated exceptional stability at pH 4 and 6, or storage for 20 days. Additionally, it significantly attenuated the oxidation of unsaturated fatty acids and exhibited the lowest levels of aggregation, flocculation, and free fatty acid release rate during in vitro digestion. This study suggested the potential of the NaCas-Salecan conjugates in enhancing the stability of nanoemulsions and facilitating the colorectal-targeted delivery of sea buckthorn fruit oil., Competing Interests: Declaration of competing interest The authors have declared no conflict of interest or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

The present study aimed to explore the contribution of untreated (UtβG) and modified oat 1,4-β-D-glucan (OzβG) to the quality of gluten-free chapattis at varying concentrations (0, 1.5, 3, and 4.5 % labelled as M 0 , M 1 , M 2 and M 3 for maize chapattis and F 0 , F 1 , F 2 and F 3 for finger millet chapattis, respectively). The functionality of flours was significantly enhanced by the addition of UtβG and OzβG. However, OzβG incorporated flour exhibited a more pronounced influence on both functional and farinographic parameters when compared to flours with UtβG. Further, the hardness of the chapattis decreased with incorporation of OzβG and it was lowest for M 2 and F 2 i.e. 6.38 N and 5.27 N, respectively due to the formation of more carboxyl and hydroxyl groups, which had more affinity towards water molecules. The sensory analysis indicated that OzβG incorporated M 2 and F 2 chapattis exhibited the highest overall acceptability. Hence, this study provides valuable insights into the utilization of UtβG and OzβG for the formulation of gluten-free chapattis with better dough characteristics and chapatti-making properties., Competing Interests: Declaration of competing interest Authors have no conflict to declare., (Copyright © 2024 Elsevier B.V. All rights reserved.)

In this work, the performance of oat hull-filled sodium alginate (SA-O) biocomposite microbeads in the adsorptive removal of methylene blue (MB) dye was examined. First, oat hulls were pulverized and biocomposite gels containing different weight ratios of oat hulls (10 %, 20 %, and 30 %, concerning the SA amount) were prepared by dispersing them in SA solution by ultrasonic homogenization method. Finally, gels were cross-linked by dropping into a 2 % CaCl 2 solution. The study revealed that the optimal adsorbent dosage was 0.025 g/50 mL, pH was roughly 6-8, and the contact time was 120 min. According to isotherm models, the non-linear Sips and Langmuir model was more appropriate compare to other isotherms from error analysis, with a maximum adsorption capacity of 687.65 mg/g and 757.57 mg/g at 298 K, respectively. Furthermore, the non-linear kinetic data and error analyzes demonstrated that the process followed the pseudo-second-order kinetic. The adsorption process was exothermic (∆H ° =-17.71 kJ/mol) and spontaneous (∆G ° =-26.23 kJ/mol) at 298 K, based on thermodynamic characteristics. Furthermore, reusability investigations demonstrated that the adsorbent retained its performance with no major changes in characteristics. This work reveals that highly efficient, low-cost, sustainable, and eco-friendly SA-O composites with properties might be useful adsorbents for cationic dye adsorption., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Background: The increasing prevalence of plant-based dietary preferences, driven by lactose intolerance, allergies, and adherence to vegan diets, has necessitated the exploration of alternative food matrices for probiotic delivery., Objectives: This study aimed to evaluate the effects of whey protein isolate, pea protein isolate, and soy protein isolate on the viability of L. casei and L. johnsonii during simulated in vitro gastrointestinal digestion. Furthermore, the study investigated the impact of two distinct matrices-cow's milk and an oat-based beverage-on the survival of these probiotic strains. Fermented products were prepared using cow's milk and an oat-based beverage as matrices, with simulated digestion performed following a seven-day storage period at 5 °C. The in vitro digestion model encompassed oral, gastric, and small intestinal phases, with probiotic viability assessed using the plate-deep method at each stage., Methods: Before digestion, L. casei exhibited higher populations than L. johnsonii in both matrices. Including 3% soy and pea protein, isolates promoted the growth of L. casei in both fermented milk and oat beverages. However, a marked reduction in probiotic viability was observed during the gastric phase, with L. casei counts decreasing by 6.4-7.8 log cfu g -1 in fermented milk and 3.1-4 log cfu g -1 in oat beverages, while L. johnsonii demonstrated similar reductions., Conclusion: These findings underscore the protective role of dairy components on probiotic viability, while the oat-based matrix exhibited a reduced capacity for sustaining probiotic populations throughout digestion. Future research should focus on optimizing plant-based matrices to enhance probiotic stability during gastrointestinal transit.

The complex of oat β-glucan (OBG) and flavonoids hampered the digestion of starch-based food and retarded the blood glucose response; however, its effect on gastric emptying and its relative mechanism have not been thoroughly investigated. By using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), antioxidant ability, and enzymic inhibitory tests for the characterization and in vitro semi-dynamic digestion of complexes of OBG (high and low molecular weights) and sea buckthorn flavonoids, we found that the higher molecular weight complex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities and higher α-glucosidase and α-amylase inhibition rates. Mice fed with rice flour with FU addition exhibited the slowest gastric emptying and intestinal propulsion rates and blood glucose rise and had the lowest activity of digestive enzymes and levels of insulin, ghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA) expression than those in the control and low-molecular-weight groups. This study provided scientific data for the development of foods with delayed gastric rate and hypoglycemic index for specific populations.

Microbial herbicides play a vital role in agricultural preservation, amid growing concerns over the ecological impact from extensive development and use of chemical herbicides. Utilizing beneficial microbial metabolites to combat weeds has become a significant focus of research. This study focused on isolating herbicidal active compounds from Bacillus altitudinis D30202 through activity-guided methods. First, the n-butanol extract (n-BE) of B. altitudinis D30202 underwent fractionation using macroporous adsorption resin D101 and Sephadex LH-20, identifying Fr. F as the most potent segment against wild oats (Avena fatua L.). Ultra-performance liquid chromatography - quadrupole time-of-flight mass spectrometry (UPLC - QTOF-MS) identified nine compounds in the active fraction Fr. F. Subsequently, three subfractions (Fr.F-1 to Fr.F-3) were derived from Fr.F via semi-preparative liquid chromatography, resulting in methyl indole-3-acetate (MeIAA) purification. MeIAA, functioning as an auxin analog, exhibited effects of indole-3-acetic acid (IAA) on wild oats' growth, with a root length median inhibitory concentration of 81.06 µg/ml. Furthermore, we assessed MeIAA's herbicidal impact on five weed species across diverse families and genera, providing a first-time analysis of MeIAA's mechanism on wild oats. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed structural damage to leaves and roots post-MeIAA treatment. MeIAA treatment increased superoxide anion and hydrogen peroxide levels in wild oat roots, alongside with elevated peroxidase (POD) and superoxide dismutase (SOD) activity, chlorophyll-degrading enzymes (Chlase, MDACase), malondialdehyde (MDA) content, and relative conductivity in leaves. Conversely, it decreased catalase (CAT) activity and chlorophyll content. Therefore, this study provides a new material source and theoretical foundation for ecologically sustainable agricultural weed control., (© 2024. The Author(s), under exclusive licence to Springer Nature B.V.)

We propose a closed-loop pretreatment process, wherein volatiles produced during steam explosion pretreatment were recovered and reintroduced as acid catalysts into the pretreatment system. The volatiles were separated through a drastic decompression process followed by a steam explosion process and recovered as a liquified catalyst (LFC) through a heat exchanger. The LFC effectively served as an acid catalyst for hemicellulose hydrolysis, significantly decreasing residence time from 90 min to 30 min to achieve 80 % conversion yield at 170 °C. Hydrolysates with high content of lower molecular weight oligomeric sugars were obtained using LFC, and were considered advantageous for application as prebiotics. These results are attributed to the complementary features of acetic acid and furfural contained within the LFC. Computational simulation using Aspen Plus was used to investigate the effects of recycling on LFC, and it demonstrated the feasibility of the catalyst-recirculating system. A validation study was conducted based on simulation results to predict the actual performance of the proposed pretreatment system. Based on these results, the recirculating system was predicted to improve the conversion yield and low-molecular weight oligomers yield by 1.5-fold and 1.6-fold, respectively., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and turbidity of MP were increased to higher levels by OG participation or ultrasound treatment during the two-stage heating. Both OG and ultrasonic treatment promoted the unfolding of MP structure, evidenced by the gradual decrease of α-helix content and fluorescence intensity, as well as the increase of β-sheet content, surface hydrophobicity and sulfhydryl content. Compared to solely OG or ultrasonic treatment, the combination of OG and ultrasound further promoted the unfolding of MP and more sulfhydryl groups were exposed in the pre-heating stage, which was conducive to strengthen the chemical forces between MP molecules. Additionally, AFM analysis revealed that the apparent morphology of the OG combined with ultrasonic treated group exhibited a smoother surface and a more uniform distribution of aggregates., Competing Interests: Declaration of competing interest The authors declared no conflicts of interest in connection with the research, authorship, and/or publication of this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Cardiovascular disease (CVD) represents the leading cause of death worldwide. For individuals at elevated risk for cardiovascular disease, early detection and monitoring of lipid status is imperative. The majority of lipid measurements conducted in hospital settings employ optical detection, which necessitates the use of relatively large-sized detection machines. It is, therefore, necessary to develop point-of-care testing (POCT) for lipoprotein in order to monitor CVD. To enhance the management and surveillance of CVD, this study sought to develop a POCT approach for apolipoprotein B (ApoB) utilizing a shear horizontal surface acoustic wave (SH-SAW) platform to assess the risk of heart disease. The platform employs a reflective SH-SAW sensor to reduce the sensor size and enhance the phase-shifted signals. In this study, the platform was utilized to monitor the impact of a weekly almond and oat milk or statins intervention on alterations in CVD risk. The SH-SAW ApoB test exhibited a linear range of 0 to 212 mg/dL, and a coefficient correlation (R) of 0.9912. Following a four-week intervention period, both the almond and oat milk intervention (-23.3%, p < 0.05) and statin treatment (-53.1%, p < 0.01) were observed to significantly reduce ApoB levels. These findings suggest that the SH-SAW POCT device may prove a valuable tool for monitoring CVD risk, particularly during routine daily or weekly follow-up visits.

Oat protein isolate (OPI)/high methoxyl pectin (HMP) complexes (OPP) were prepared to stabilized Pickering emulsions and applied as nutraceutical delivery systems. The different mass ratios and pH changed the interactions between OPI and HMP that caused the different size of OPP. Specifically, smaller particle size of OPP (125.7-297.6 nm) were formed when hydrophobic interactions along with electrostatic forces predominant in OPP (OPI:HMP = 3:1, pH 4, 5). Among these particles, OPP-2 could stabilize Pickering emulsion efficiently through formation of dense interfacial film, which exhibited the highest apparent viscosity and the smallest average droplet size (23.39 μm). Moreover, OPP-2 stabilized Pickering emulsions with superior stability not only exhibited higher encapsulation efficiency of 85.63%, but also could control curcumin release in simulated gastrointestinal fluids to improve curcumin's bioaccessibility. These results verified the possibility of OPP to be a Pickering emulsions stabilizer, and also identified its potential to be a stable delivery system for bioactive compounds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

The aim of this study is to optimize the extraction process of oat saponins (Os) and to evaluate their antioxidant potential. Single factor experiment, response surface optimization design, and orthogonal test were employed to optimize the process of ultrasonic-assisted extraction of Os, and the optimal extraction conditions were as followed: ethanol volume fraction of 80 %, material-solvent ratio of 1:14, ultrasonic power of 400 W, ultrasonic time of 25 min, extraction temperature of 60℃, extraction time of 180 min, and the extraction rate of Os was 0.317 %±0.105 %. Using the method, the crude extract of Os was prepared and its abilities of scavenging radicals in vitro and inhibiting protein oxidation in pork were determined, with ascorbic acid (Vc) as the control. Results revealed that the scavenging ability of Os against DPPH radical, hydroxyl radical (·OH) and superoxide anion (O 2 - ) increased with the concentration of Os. Interestingly, the scavenging abilities of Os against DPPH and O 2 - were far lower than that of Vc, but its scavenging ability against ·OH was very close to that of Vc, reaching 84.59 % and 96.33 %, respectively. Furthermore, the experiments of pork storage and Fenton oxidation system showed that Os with 0.09-0.72 mg/mL could reduce the production of carbonyl (8.49 %-50.05 %) and the oxidation of total sulfhydryl (1.29 %-25.86 %), and effectively inhibit the oxidation of protein in pork by 7.82 %-22.53 %. The results of this study will provide a theoretical basis for the application of oat saponins as a natural anti-protein oxidant in meat processing and storage., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Consumption of oats is associated with lowered risks of type 2 diabetes and obesity. However, many oat-based products (e.g., breakfast cereals) use finely milled flours but are associated with health claims based on oats of larger particle sizes. The objective of this study was to test the hypothesis that increasing oat flour particle size will result in lower postprandial glycemia and appetite. Using a randomized-controlled, crossover design, 20 participants (10 males, 10 females; age: 25.3 ± 1.0 years; body mass index: 23.2 ± 0.6 kg/m 2 ) consumed a serving of porridge made using 40 g of coarse (675.7 ± 19.6 µm), whole (443.3 ± 36.2 µm), fine (96.0 ± 2.1 µm), or a commercial (375.9 ± 14.8 µm) oat flour unmatched in available carbohydrate, protein, and dietary fiber content. After a 12-hour overnight fast, blood glucose, insulin, and appetite were measured at 15 to 30-minute intervals over 120 minutes posttreatment consumption. Coarse and whole flours led to lower blood glucose between 30 and 60 minutes (P < .02). Blood glucose area under the curve (AUC) was lower after coarse than fine and commercial oat flours (P < 0.03), and after whole than fine oat flour (P < .002). Both coarse and whole oat flours resulted in lower insulin AUC than finer flours (P < .05). Appetite AUC was lower after the commercial than coarse flour (P < .007). Controlling milling to produce coarser oat flour to add to common foods may have health benefits. This study was registered at ClinicalTrials.gov (NCT05291351)., (Copyright © 2024. Published by Elsevier Inc.)

Concentrations of starch, mono- and disaccharides, fructans, hemicellulose and cellulose were analysed in feed and gastric digesta of horses in relation to acid insoluble ash as a marker indigestible in the stomach. Twenty-four horses were allocated to pasture 24 h/d (PST; n = 4), hay ad libitum (HAY; n = 8), hay ad lib. and oats at 1 g starch/kg body weight (BWT)/meal (OS1; n = 6) and hay ad lib. and oats at 2 g starch/kg BWT/meal (OS2; n = 5). One horse was excluded from the analysis. The horses were fed the ration a minimum of 34 days. Following euthanasia and dissection, digesta was sampled from Pars nonglandularis (PNG) and Pars glandularis (PG). Oat starch concentration in gastric digesta decreased from 309 to 174 g/kg dry matter (DM) in OS1 (44 %-reduction) and from 367 to 261 g/kg DM in OS2 (29 %-reduction) (P < 0.001). Glucose, fructose and sucrose disappeared from gastric digesta distinctly more in PST, HAY and OS1 than in OS2. In PST and HAY, sucrose concentration was completely cleared (P < 0.001). The concentration of fructans was reduced predominantly in PST (84 %-reduction) and HAY (54 %-reduction), mainly in the PNG (P < 0.05). Fructan degradation did not occur in the high-starch diet (OS2). Some evidence for fibre degradation was observed in PST (P < 0.01). Soluble carbohydrates disappear from the stomach dependent on the type of ration, which may lead to changes in the composition of the gastric microbial community and the endogenous response., Competing Interests: Declaration of competing interest None of the authors has any financial or personal relationships that could inappropriately influence or bias the content of the paper., (Copyright © 2024 The Author(s). Published by Elsevier Inc. All rights reserved.)

This research aimed to assess the influence of drying temperature (50, 60 and 70 °C), honey/oat flour ratio (60:40, 50:50 and 40:60) and cocoa contents (5, 6.25 and 7.5 g/100 g) on the physical (color, moisture content, bulk density, flowability (Hausner ratio, Carr index), dispersibility, solubility, and particle size), chemical (total dissolved solids, conductivity, pH, amount of sugar, color, total polyphenolic content, and antioxidant activity), and sensory properties (powder appearance, color, odor; and beverage appearance, color, odor, sweetness, bitterness, taste, texture) of a newly developed cocoa powder mixture in which honey was used as a sweetener and oat flour as a filler. Also, a further aim of this study was to optimize the composition of the mixture based on chemical, physical and sensory properties. Based on the optimization results, the highest total polyphenolic content and antioxidant activity were achieved at 70 °C with a honey/oat ratio of 50% and a cocoa content of 7.5 g. Drying temperature has a significant effect on powder odor and beverage odor, as well as on beverage bitterness, while the honey/oat flour ratio has a significant effect on color, with primarily values L* and a*. The cocoa contents mostly affect total polyphenolic content and antioxidant activity.