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The purpose of this study was to determine the effect of soil contamination with Hg on the yield and chemical composition of Avena sativa L. Mercury was incorporated into soil in amounts: 0, 50, 100 and 150 mg Hg·kg -1 of soil. Zeolite, lime and bentonite were used to alleviate the soil contamination. Plants cultivated in Hg-polluted soil showed growth inhibition even in the presence of bentonite, lime or zeolite. Under elevated doses of Hg, the yield of aerial mass and roots decreased. The soil amendments mitigated the adverse effect of contamination, with lime and bentonite having a more beneficial influence on the yield than zeolite. The incremental contamination with mercury led to an increase in the content of Hg in the biomass of the plants. A much higher content of Hg was found in roots than in aerial parts. The inactivating substances applied to soil to some extent limited the increase in the content of this metal in all plant organs. Lime proved to be most effective in this regard. An increase in the soil contamination with mercury caused an increased content of nitrogen and potassium in plant organs and a decrease content of phosphorus.

High pressure, an emerging nonthermal technology has been widely applied in food product modifications. The effects of oat β-glucan concentration and pressure on the properties of mixed gels with the different ratios of varying molecular weight (MW) β-gulcan induced by HPP were investigated. The results showed that the lowest β-glucan concentration forming a gel was 15% at 200 MPa, while 8% β-glucan was required to form a gel at 500 MPa. The gel intensity and textural properties increased with elevating β-glucan total concentration and pressure. The characteristic compact and smooth mixed gel formed with 12% β-glucan at a ratio of 50:50 at 400 MPa for 30 min. Under this optimal parameters, the mixed solution showed a relatively lower particle size and turbidity, and the hydrogen bonding and electrostatic interaction played the main role during the gel formation process by high pressure. In addition, the core molecular structure of β-glucan was maintained in the mixed gel formed under the optimal parameters., Competing Interests: The authors have declared that no competing interests exist.

The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts-wheat bran (WB) and oat bran (OB)-before (fresh) and after thermal processing (TP) (10 min, 80 °C), coupled with ultrasound-asssited extraction. The results showed that the thermal process improved the total phenolic content of WB by +22.49%, and of OB with +25.84%. After the TP, the phenolic concentration showed a significant relative percentage increase in the case of WB (ferulic acid +39.18%, vanillic acid +95.68%, apigenin-glucoside +71.96%, p -coumaric acid +71.91) and of OB (avenanthramide 2c +52.17%, dihydroxybenzoic acids +38.55%). The best antioxidant capacity was registered by OBTP followed by WBTP. The strongest antimicrobial inhibition was attributed to the WBTP sample. Both thermally processed matrices had strong antimutagenic activity toward S. typhimurium TA100. This thermal processing was tested on bran based on its practical application within the food industry, considering the design of different cereal byproducts derived from functional foods and nutraceuticals.

Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ] identified 110 volatile components in oat groats, including C 8 -C 9 unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek , M. G. ; McGorrin , R. J. Oat flavor chemistry: Principles and prospects . In Oats: Chemistry and Technology , 1 st ed.; Webster , F. H. , Ed.; AACC International : St. Paul, MN , 1986 ; pp 335 - 369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C 3 -, and C 4 -substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.

Light-sensing protein domains that link an exogenous light signal to the activity of an enzyme have attracted much attention for the engineering of new regulatory mechanisms into proteins and for studying the dynamic behavior of intracellular reactions and reaction cascades. Light-oxygen-voltage (LOV) photoreceptors are blue-light-sensing modules that have been intensely characterized for this purpose and linked to several proteins of interest. For the successful application of these tools, it is crucial to identify appropriate fusion strategies for combining sensor and enzyme domains that sustain activity and light-induced responsivity. Terminal fusion of LOV domains is the natural strategy; however, this is not transferrable to T7 RNA polymerase because both of its termini are involved in catalysis. It is shown herein that it is possible to covalently insert LOV domains into the polymerase protein, while preserving its activity and generating new light-responsive allosteric coupling., (© 2019 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Background: Mycotoxins such as aflatoxins (AFs) and ochratoxin A (OTA) can pose severe health hazards because of their toxicity. Given a wide range of food matrices susceptible to fungal infections and possible cooccurrence of mycotoxins at different concentrations, validated multimycotoxin and multimatrix methods are strongly warranted. Objective: The aim of this research was to develop a simple and fast ultra-high performance LC (UHPLC) fluorescence detection (FLD)-based method to simultaneously determine AFs (B1, G1, B2, and G2) and OTA and, furthermore, to carry out single-laboratory validation in a range of cereals and processed product matrices. Methods: The sample preparation involved homogenization and extraction with methanol-water (80 + 20). For cleanup, an aliquot (3 mL) was diluted with phosphate-buffered saline, loaded on an immunoaffinity column (AFLAOCHRA PREP ® ), and eluted with methanol (1 mL). The cleaned extract was diluted with 0.2% acetic acid (at a 1:1 ratio) before injection into an ultra-high performance liquid chromatograph. To perform simultaneous analysis of AFs and OTA, the FLD program was developed by switching the excitation wavelength in a single chromatographic run. Results: The method provided LOQs of 0.25 and 1 ng/g for AFs and OTA, respectively, without involving any derivatization. In rice, the recoveries of AFs ranged from 84 to 106%, whereas OTA had a recovery above 72%, with the repeatability relative SDs <12% for both analytes. The method was successfully applied to a range of naturally contaminated market samples. Conclusions: The method is suitable for regulatory testing because of its significant time and cost effectiveness and sensitivity in compliance with the regulatory maximum levels. Highlights: The study achieves high-throughput analysis of AFs and OTA in raw and processed cereals using simultaneous extraction, cleanup, and UHPLC-FLD. Method sensitivity complies with the regulatory maximum levels. Single-laboratory validation results meet analytical QC requirements.

Consumption of non-starch polysaccharides (NSP) is associated with reduced risk of obesity. This study aimed to compare the effects of cereals (oats) and legumes (soybean), rich in different classes of NSP, on appetite regulation and fat accumulation in rats. Soy pectin fermented more efficient than cereal arabinoxylan in rats. Soy pectin and oat β-glucan were utilized mainly in the caecum of rats. Only small amount of maltodextrin, cello-oligosaccharides and xylo-oligosaccharides were detected in the digesta. Caecal fermentation of soy pectin produced significantly higher concentration of short chain fatty acids (SCFAs) compared to the control. Retroperitoneal (RP) fat-pad weight was significantly lower for rats fed with soybean meal enriched diet than for controls. An inverse correlation between rat RP fat-pad weight and concentration (and proportion) of butyrate was observed. Consumption of soy pectin and oat β-glucan enriched foods to produce targeted SCFAs in vivo could be a potential strategy to lower fat mass accumulation and a potential tool to manage obesity., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Aim: Oat protein-shellac nanoparticles (NPs) were developed as a delivery system for resveratrol to improve bioavailability. Materials & methods: The NPs were prepared from w/w emulsion followed by cold-gelation. In vitro release and cell uptake mechanism of NPs were estimated by HPLC and confocal laser scanning microscopy. In vivo bioavailability and hepatoprotective activity of encapsulated resveratrol were studied using rat models. Results & conclusion: NPs (90-300 nm) protected resveratrol in gastric fluid, while allowing controlled release into small intestine in vitro . The optimized NPs showed improvement in resveratrol cell uptake and transport when compared with free resveratrol. NP-100S increased resveratrol bioavailability up to 72.4%, and the absorbed resveratrol effectively prevented CCl 4 -induced hepatotoxicity by attenuating oxidative stress.

The present study investigated the effects of proteins, lipids and β-glucan in naked oat flour (NOF) on the in vitro digestibility of starch. The content of rapidly digested starch (RDS) increased, and the content of resistant starch (RS) decreased in NOF after removing the non-starch constituents. The estimated glycemic index (eGI) of starch in NOF increased after the removal of the non-starch constituents, with a decreasing order of naked oat starch (NOS) > de-β-glucan flour > de-proteins flour > de-lipids flour > NOF. NOS was found to have an A-type crystalline pattern, but the removal of proteins or β-glucan rendered NOS a V-type crystalline pattern. The relative crystallinity decreased after removing non-starch constituents. The in vitro digestibility was positively correlated with the short-range molecular order and negatively correlated with the relative crystallinity. These results clearly illustrate the effects of non-starch constituents on the low digestibility of naked oat., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

We studied the influence of pre-hatch egg weight (EW) and the inclusion of oat hulls (OH) in the diet on gastrointestinal tract (GIT) traits and growth performance of pullets reared under stress conditions early in life. There were 14 treatments organized as a 7 × 2 factorial with 7 EW groups (47.0 to 54.0 g differing in 1 g between groups) and 2 inclusion levels of OH in the diet (0 vs. 3%). The pullets were reared under a series of stresses early in life (no access to feed for extended time post-hatching, reduced accessibility to feed and water at arrival to the farm, reduced ambient temperature at night, low light intensity, and hot-blade beak trimming at 18 D of age). Feed intake, BW gain, and FCR were measured by period (0 to 5, 5 to 10, and 10 to 16 wk of age) and cumulatively. Data were analyzed as a completely randomized design with EW and OH inclusion as main effects. In addition, EW effect was partitioned into linear and quadratic components. The stress conditions applied affected similarly the growth and GIT development of the pullets, independent of EW. An increase in EW increased BW at hatch and at 5 wk of age linearly (P < 0.05), but no effects were detected thereafter. Oat hulls inclusion increased ADFI and impaired FCR (P < 0.05) from 0 to 5 wk of age but did not affect energy efficiency at any age. At 5 wk of age, the relative weight (% BW) of the GIT decreased linearly (P < 0.05) with increases in EW and increased with OH inclusion (P < 0.05). Oat hulls inclusion increased the relative weight of the gizzard at all ages (P < 0.01). In conclusion, egg weight did not affect pullet growth from hatch to 16 wk of age. Independent of the initial BW of the pullets, OH inclusion improved gizzard development at all ages without affecting growth performance., (© 2019 Poultry Science Association Inc.)

The herbicides in naked oat (Avena nuda L.) samples were extracted, separated, and determined by using ionic-liquid-based matrix solid-phase dispersion-solvent flotation coupled with high-performance liquid chromatography. The experimental parameters were optimized and evaluated by a univariate method and orthogonal experiment. A good linear relationship was obtained in the range of 5-5000 µg/kg, and the linear correlation coefficient are between 0.9989∼0.9993. The quantification limits for alachlor, metazachlor, propanil, acetochlor, pretilachlor, metolachlor, and butachlor are 5.03, 2.62, 2.73, 4.58, 7.28, 5.05, 5.78 µg/kg, respectively. The average recoveries of the acetanilide herbicides at spiked concentrations of 10, 100, and 500 µg/kg ranged from 92.1 to 104.7%, and relative standard deviations were equal to or lower than 2.9%., (© 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

This is a safety assessment of Avena sativa (oat)-derived ingredients. The reported functions of these ingredients in cosmetics include abrasives, antioxidant, skin conditioning agents, absorbents, and bulking agents. The Panel reviewed relevant animal and human data related to these ingredients. Because final product formulations may contain multiple botanicals, each containing the same constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may lead to sensitization or other toxic effects. The Panel stated that industry should continue to use good manufacturing practices to limit impurities and concluded that all but one of the Avena sativa (oat)-derived ingredients are safe as cosmetic ingredients in the practices of use and concentration described in this safety assessment when formulated to be nonsensitizing; data are insufficient to come to a conclusion of safety for Avena Sativa (Oat) Meristem Cell Extract.

Agronomic strategies as intercropping might be applied to reduce plant-available copper (Cu) in Cu-contaminated soils. Thus, our aim was to characterize two different oat cultivars, Avena sativa L. cv. Fronteira and cv. Perona for their ability to tolerate and/or phytostabilize Cu. Copper toxicity reduced plant biomass of both cultivars. The exudate analysis revealed the presence of phenolic compounds and phytosiderophores, yet with a different pattern between the cultivars: cv. Fronteira showed a Cu-concentration and time-dependent release of phenolic compounds, while cv. Perona down-regulated this release during the second week of treatment. Copper concentration increased linearly in all the tissues analysed with increasing Cu concentration showing yet a different compartmentalization: cv. Fronteira and cv. Perona preferentially accumulated Cu in the apoplasm and symplast, respectively. This higher accumulation of Cu in the apoplasm strongly reduces the available binding sites, leading to a competitive absorption with other macro-and micronutrients (e.g. Ca, Mn, Zn). Furthermore, in both cultivars Cu toxicity led to a significant reduction of shoot phosphorus content. The ionomic profile and compartmentalization of Cu together with the root activities demonstrate the different tolerance mechanism towards Cu toxicity of the two oat cultivars. In particular, cv. Fronteira seems to adopt an exclusion strategy based on accumulating Cu in the apoplasm and on the exudation of phenolic compounds. Thus, this cultivar could reduce the mobility and the consequent soil bioavailability of Cu playing an important role as phytostabilizer plant in intercropping systems in Cu-contaminated vineyards or orchards., (Copyright © 2019 Elsevier Inc. All rights reserved.)

Pancreatic cancer (PC) is one of the most aggressive malignancies in the world. Gemcitabine (Gem), a nucleoside pyrimidine analogue, is a first-line chemotherapeutic drug for PC, but the tumor response rate of Gem is very low and resistance to Gem has emerged as a major problem in the treatment of PC. Oat bran, used as animal and human food, has been found to be beneficial to health. In this study, effects of oat bran ethanol extract (OBE) on PC cells and Gem-resistant PC cells were investigated in vitro. OBE decreased cell survival and colony forming ability of PC cells, without any cytotoxicity on the normal pancreatic cells. Flow cytometry analysis and TUNEL assay showed that the OBE reduced G1/S phase transition and induced death in PC cells through AMPK activation and downregulation of JNK. Additionally, OBE could overcome Gem resistance through reduction in RRM1/2 expression and showed synergistic effect by combinatorial treatment with Gem on Gem-resistant PC cells. Additionally, LC-MS data showed that avenacoside A was a component of OBE. Thus, this study elucidated the anti-proliferative effect of OBE and synergistic effect of OBE with Gem on PC cells and Gem-resistant cells.

Coeliac disease (CD) is an autoimmune disorder triggered by the ingestion of gluten that is associated with gastrointestinal issues, including diarrhea, abdominal pain, and malabsorption. Gluten is a general name for a class of cereal storage proteins of wheat, barley, and rye that are notably resistant to gastrointestinal digestion. After ingestion, immunogenic peptides are subsequently recognized by T cells in the gastrointestinal tract. The only treatment for CD is a life-long gluten-free diet. As such, it is critical to detect gluten in diverse food types, including those where one would not expect to find gluten. The utility of liquid chromatography-mass spectrometry (LC-MS) using cereal-specific peptide markers to detect gluten in heavily processed food types was assessed. A range of breakfast products, including breakfast cereals, breakfast bars, milk-based breakfast drinks, powdered drinks, and a savory spread, were tested. No gluten was detected by LC-MS in the food products labeled gluten-free, yet enzyme-linked immunosorbent assay (ELISA) measurement revealed inconsistencies in barley-containing products. In products containing wheat, rye, barley, and oats as labeled ingredients, gluten proteins were readily detected using discovery proteomics. Panels comprising ten cereal-specific peptide markers were analyzed by targeted proteomics, providing evidence that LC-MS could detect and differentiate gluten in complex matrices, including baked goods and milk-based products., Competing Interests: The authors declare no conflict of interest.

Background: Inflammatory bowel diseases are an important health problem. Therefore, the aim of the present study was to compare the impact of isolated oat beta-glucan fractions of low and high molecular weight, taken as dietary supplementation, on inflammatory markers in the colitis model., Methods: Two groups of Sprague-Dawley rats-control and with experimentally induced colitis-were subsequently divided into three subgroups and fed over 21 days feed supplemented with 1% of low (βGl) or high (βGh) molecular weight oat beta-glucan fraction or feed without supplementation. The level of colon inflammatory markers, cytokines, and their receptors' genes expressions and immune cells numbers were measured by ELISA, RT-PCR, and by flow cytometry methods, respectively., Results: The results showed moderate inflammation affecting the colon mucosa and submucosa, with significant changes in the number of lymphocytes in the colon tissue, elevated cytokines and eicosanoid levels, as well as disruption of the main cytokine and chemokine cell signaling pathways in colitis rats. Beta-glucans supplementation caused a reverse in the percentage of lymphocytes with stronger effects of βGh and reduction of the levels of the inflammatory markers, and improvement of cytokine and chemokine signaling pathways with stronger effects of βGl supplementation., Conclusions: The results indicate the therapeutic effect of dietary oat beta-glucan supplementation in the colitis in evident relation to the molecular weight of polymer., Competing Interests: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Background: During the industrial production of β-glucan, a protein-rich fraction remains as a by-product. Recovery of this protein as oat protein concentrate (OPC) results in a source of cereal protein for food and improves the overall economy of the process. In this study, a yoghurt-type product is developed by lactic acid fermentation of an OPC suspension after subjection to heat treatment to assure starch gelatinization., Results: In detail, the process of yoghurt production involved an initial heating step to 90 °C, followed by 24 h fermentation with a starter culture consisting of Lactobacillus delbrueckii subsp. bulgaricus und Streptococcus thermophilus. The resulting yoghurt-type product was mildly sour (pH 4.2) with a certain amount of lactic acid (3.3 ± 0.2 g kg -1 ) and contained 4.9 × 10 6  cfu g -1 lactobacillus after 24 h fermentation. Scanning electron microscopy revealed a porous network presumably built up from the gelatinized starch fraction containing aggregated structures, between which were assumed to be aggregated oat proteins. Moreover, to a limited extent, proteolysis occurred during fermentation. Thus some of the proteolytic enzymes present in the yoghurt culture cleaved oat protein and released peptides. However, the effect on essential amino acids was small., Conclusion: The results of this study provide a deeper knowledge into the role of starch and protein in fermented OPC yoghurts. The structure of fermented OPC verifies the applicability of oat protein as an alternative source for yoghurt-type products. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

β-carotene has been often used as a hydrophobic nutrient in many functional foods owning to its excellent antioxidant activity. However, the poor orally bioavailability of β-carotene limits its utilization. To overcome such limitation, a delivery system was designed for the encapsulation of β-carotene based on oil-in-water emulsion stabilized by oat protein isolate - Pleurotus ostreatus β-glucan Maillard conjugate. The results showed that such conjugate protected emulsion against environmental stresses by increasing steric and electrostatic repulsion between droplets, mainly manifesting as their smaller particle size and higher surface charge. Additionally, conjugate promoted lipid digestion and formation of mixed micelles, leading to an improved gastrointestinal fate of encapsulated β-carotene, especially for its in vitro bioavailability. Such effects could enhance the cellular antioxidant activity of encapsulated β-carotene in Caco-2 cells. Our findings confirmed that Maillard conjugate can structure an emulsion-based delivery system for the encapsulation of hydrophobic ingredients to improve their utilization., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G') and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G', G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

Objectives: To report on the potential effectiveness of hypocaloric, plant-based short-term dietary oatmeal interventions in the treatment of insulin resistance in critically ill patients on the intensive care unit., Clinical Features and Outcome: A 67-year-old female with type 2 diabetes was admitted to our hospital with suspected pneumonia. The patient developed acute hypoxemic respiratory failure and was diagnosed with pneumogenic sepsis requiring invasive ventilation and an immediate transfer to our medical intensive care unit. Within 48 h the patient developed severe to extreme insulin resistance and required more than 200 units of insulin per day. Based on the "Noorden diet" described in 1903, a modified hypocaloric (700 kcal) and plant-based dietary oatmeal intervention was performed to "break" insulin resistance and to improve glycaemic control. For two days, the patient received a low-fat diet that restricted carbohydrates to whole-grain oats (180 g) and included small amounts of vegetables (60 g). Enteral feeding was done via nasogastric tube. During and after the intervention, glycaemic control improved significantly. A significant reduction in total daily insulin requirements was achieved during and after the intervention., Conclusions: Hypocaloric, plant-based short-term dietary oatmeal interventions significantly reduced mean blood glucose levels and mean required daily insulin doses in a critically ill and septic patient on the intensive care unit., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Background: The frequency of dermatological procedures is steadily increasing, accompanying a growing demand from patients. Chemical peels are a method of resurfacing in the treatment of various skin conditions. However, during the early healing process, patients may impose downtime on themselves. The erythema, pain and poor aesthetic appearance of the skin can lead to unwillingness to participate in social or professional activities., Objectives: The objective of this study was to evaluate the tolerance and efficacy of a repair cream based on Rhealba Oat plantlets extract and active healing compounds after a peeling procedure., Methods: Men and women, aged 18-65 years, with Fitzpatrick phototype I-IV, who had previously received a medium-depth chemical peel on the face (TCA 30%) entered with their consent a clinical study evaluating the new test product based on Rhealba Oat and active healing compounds. At the beginning of the study, the selected patients received a TCA 30% medium-depth peel. Afterwards, they were treated during 29 days with the repair cream and evaluated for the benefits to downtime and pain., Results: Significant reductions of pain (P < 0.0114) and erythema (P < 0.0001) were observed in the study. The downtime reduction with the tested cream was 92% - from 9 days after the previous peeling procedure to 0.74 days with application of the tested cream - a difference of 8.39 days., Conclusion: In consequence, the tested repair cream based on Rhealba Oat plantlets extract and active healing compounds brings clinical benefit to patients who undergo peeling procedures. By reducing pain and downtime, it allows patients to get back to their daily life activities a week earlier than with previous peels., (© 2019 European Academy of Dermatology and Venereology.)

Cancer represents one of the leading causes of death worldwide. Progresses in treatment of cancer have continued at a rapid pace. However, undesirable side effects and drug resistance remain major challenges for therapeutic success. Natural products represent a valuable starting point to develop new anticancer strategies. Polyphenols, well-known as antioxidant, exert anticancer effects through the modulation of multiple pathways and mechanisms. Oat ( Avena sativa L., Poaceae ) is a unique source of avenanthramides (AVAs), a group of polyphenolic alkaloids, considered as its signature compounds. The present review aims to offer a comprehensive and critical perspective on the chemopreventive and chemotherapeutic potential of AVAs. AVAs prevent cancer mainly by blocking reactive species. Moreover, they exhibit potential therapeutic activity through the modulation of different pathways including the activation of apoptosis and senescence, the block of cell proliferation, and the inhibition of epithelial mesenchymal transition and metastatization. AVAs are promising chemopreventive and anticancer phytochemicals, which need further clinical trials and toxicological studies to define their efficacy in preventing and reducing the burden of cancer diseases.

Background: Since its introduction to the analytical community, the R5 method to quantify gluten led to a strong improvement of the situation for the food industry and celiac patients. During recent years, some questions arose on the use of the Codex Alimentarius factor of two to convert from prolamins to gluten, an overestimation of rye and barley, inadequate detection of glutelins, and the inhomogeneous distribution of gluten in oats. These limitations of the R5 method, especially when measuring oat samples, led to AOAC Standard Method Performance Requirement (SMPR®) 2017.021, which was approved by stakeholders in 2017. Objective: We present a collaborative study of a method for the quantitative analysis of wheat, rye, and barley gluten in oat and oat products using a sandwich ELISA that is based on four different monoclonal antibodies including the R5 monoclonal anitbody. Methods: The sandwich ELISA detects intact gliadins and related prolamins from rye and barley, high-molecular-weight (HMW) glutenin subunits (GS) from wheat, HMW secalins from rye, and low-molecular-weight (LMW) GS from wheat. It does not detect D-hordeins from barley. Samples are extracted by Cocktail solution, subsequently followed by 80% ethanol, and analyzed within 50 min. Results: The measurement range is between 5 and 80 mg/kg gluten using a calibrator made out of a gluten extract from four different wheat cultivars. The results of the collaborative test with 19 participating laboratories showed recoveries ranging from 99 to 137% for all three grain sources. Relative reproducibility SDs for samples >10 mg/kg gluten ranged from 10 to 53%. Conclusions: The collaborative study results confirmed that the method is accurate and suitable to measure gluten from all three grain sources and has demonstrated performance on oat matrices, which meets the criteria as specified in SMPR 2017.021. Data from in-house validation experiments are available as Annex B to this publication.

Volatile profiles of oat-based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography-mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying-related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. PRACTICAL APPLICATION: The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high-quality oat with better flavor., (© 2019 Institute of Food Technologists®.)

This study examined the effect of climate change (CC) abiotic factors of temperature (20, 25, 30 °C), water activity (a w ; 0.995, 0.98) and CO 2 exposure (400, 1000 ppm) may have on (a) growth, (b) gene expression of biosynthetic toxin genes (Tri5, Tri6, Tri16), and (c) T-2/HT-2 toxins and associated metabolites by Fusarium langsethiae on oat-based media and in stored oats. Lag phases and growth were optimum at 25 °C with freely available water. This was significantly reduced at 30 °C, at 0.98 a w and 1000 ppm CO 2 exposure. In oat-based media and stored oats, Tri5 gene expression was reduced in all conditions except 30 °C, 0.98 a w , elevated CO 2 where there was a significant (5.3-fold) increase. The Tri6 and Tri16 genes were upregulated, especially in elevated CO 2 conditions. Toxin production was higher at 25 °C than 30 °C. In stored oats, at 0.98 a w , elevated CO 2 led to a significant increase (73-fold) increase in T2/HT-2 toxin, especially at 30 °C. Nine T-2 and HT-2 related metabolites were detected, including a new dehydro T-2 toxin (which correlated with T-2 production) and the conjugate, HT-2 toxin, glucuronide. This shows that CC factors may have a significant impact on growth and mycotoxin production by F. langsethiae., (Copyright © 2019. Published by Elsevier Ltd.)

Identifying tolerance responses to ingested foodstuff over life is essential for understanding dysfunction in metabolic diseases. This study presents a comparative structural and functional analysis of serine-type protease inhibitors (STPIs) from Chenopodium quinoa, Salvia hispanica L., Avena sativa and Triticum durum. It also evaluates their influence on an in vivo hepatocarcinoma (HCC) model. STPIs are found in all samples with significant differences in protease inhibitory capacity: C. quinoa = S. hispanica < A. sativa = T. durum. STPIs in C. quinoa and S. hispanica appear as heterologous complexes, while those in A. sativa are present as homologous complexes. T. durum provides different subunits with STPI capacity. HPLC-RP-ESI analyses revealed homology between STPIs in the different samples and the partial resistance of those to simulated gastrointestinal digestion. In vivo, STPIs from S. hispanica showed the most positive effects, increasing F4/80+ cells normalizing the expression (mRNA) of CD36 and the innate immune 'Toll-like' receptor (TLR)-4. Only STPIs from C. quinoa and S. hispanica did not impair the production of inflammatory mediators (granulocyte-monocyte colony stimulating factor, stem cell factor and TNFα), contributing to maintaining the polarization of the antitumoral M1 macrophage phenotype. These structural and functional features of STPIs from C. quinoa and S. hispanica can be used to control HCC aggressiveness.

Water extractable pentosans extracted from three varieties of oats were studied for structural analysis using ATR- FTIR, ferulic acid content using RP-HPLC, antioxidant activity by DPPH, reducing power, and metal chelating assays, and functional properties. The appearance of absorption band at 1720 cm -1 in water extractable pentosans is assigned to the presence of aromatic esters as displayed from ATR-FTIR spectrum. All the samples exhibited non-newtonian behavior with viscosities following the order; SWEP > 20WEP > 90WEP. Bile acid binding capacity of water soluble pentosans varied significantly from 46.69 to 49.40%. RP-HPLC displayed that water extractable pentosans from SKO20 contained about 2 times higher FA (423.00 μg/100 g) compared to SWEP (250.00 μg/100 g) and 90 WEP (253.00 μg/100 g). Water soluble pentosans had DPPH scavenging activity, reducing power, and metal chelation activity in the range of 13.57-17.45 (μg α-tocopherol/g), 8.91-10.24 (μg BHT/g), and 0.55-0.76 (μg citric acid/g), respectively., (Copyright © 2019. Published by Elsevier B.V.)

Fatty acid esters of hydroxy fatty acids (FAHFAs) are a recently discovered class of biologically active lipids. Here we identify the linoleic acid ester of 13-hydroxy linoleic acid (13-LAHLA) as an anti-inflammatory lipid. An oat oil fraction and FAHFA-enriched extract from this fraction showed anti-inflammatory activity in a lipopolysaccharide-induced cytokine secretion assay. Structural studies identified three LAHLA isomers (15-, 13-, and 9-LAHLA) as being the most abundant FAHFAs in the oat oil fraction. Of these LAHLAs, 13-LAHLA is the most abundant LAHLA isomer in human serum after ingestion of liposomes made of fractionated oat oil, and it is also the most abundant endogenous LAHLA in mouse and human adipose tissue. As a result, we chemically synthesized 13-LAHLA for biological assays. 13-LAHLA suppresses lipopolysaccharide-stimulated secretion of cytokines and expression of pro-inflammatory genes. These studies identify LAHLAs as an evolutionarily conserved lipid with anti-inflammatory activity in mammalian cells., (© 2019 Kolar et al.)

The core-shell structured micelles from octenylsuccinated oat β-glucan (OSβG) are able to solubilize β-carotene (βC). This study reveals molecular interactions governing the formation, stabilization, and βC uptake of OSβG micelles (OSβG-Ms) by means such as water contact angle, 1 H nuclear magnetic resonance, dynamic light scattering, and confocal laser scanning microscopy. The results indicated that the micellization of OSβG molecules is triggered by hydrophobic interactions between octenylsuccinate (OSA) moieties, while OSβG-Ms are stabilized via both hydrophobic interactions and hydrogen bonds. For their uptake of βC, βC molecules are first adsorbed onto OSβG-Ms by interacting with OSA moieties scattered on micelle surface. By further interacting with OSA moieties located in micelle shell, βC molecules travel across the shell and finally are trapped in the hydrophobic core. In simulated gastrointestinal fluids, βC is controlled released from OSβG-Ms as an integrated consequence of its diffusion as well as the swelling and erosion of OSβG-Ms. As a result, this study first uncovered the mechanism underlying the uptake of βC by OSβG-Ms, which will certainly facilitate the effective loading of hydrophobic ingredients by OSβG-Ms.

The oil-in-water emulsion system is very common in food production. The aim of this study was the evaluation of extracted (enzymatic treatment) cereal β-glucan as a stabiliser in comparison to other commonly used food additives. Oat (OBG) and barley (BBG) β-glucan were applied at concentrations of 1%, 2% and 4%; gum guar, xanthan gum, hydroxypropyl methylcellulose at 0.5% each; lecithin at 2%; polyglycerol polyricinoleate at 4%; and, finally pectin at 3.2%. The following physical properties were examined: emulsion stability, foaming capacity and stability, droplet size distribution and viscosity. The results showed that cereal β-glucan reached very good emulsion stability (>80% after 14 days) and relatively high values of apparent viscosity (up to 12,243 cPa·s for 4% OBG, and 2264 cPa·s for 4% BBG; γ̇=20 1/s, day 14). The droplet size of barley β-glucan emulsion ranged between 14.88 and 60.06 μm, and of oat β-glucan emulsion between 15.68 and 46.22 μm. The results showed that cereal β-glucan acts like a viscosifier and can be applied in a variety of food products to improve their texture and viscosity., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Power ultrasound as an emerging processing technology has been investigated for stimulating seeds to enhance germination and accumulation of health-promoting metabolites, such as γ-aminobutyric acid (GABA) and phenolic compounds. This work was undertaken to evaluate the effects of power ultrasound (25 kHz) on the nutritional properties of germinated oats, and the microstructure of oat groats after treatment. The changes in the external and internal microstructures of the ultrasound-treated oats kernel were investigated using Environmental Scanning Electron Microscopy (ESEM) and 3D X-ray Micro Computed Tomography (Micro-CT). Physicochemical properties of oats including GABA, free sugars, avenanthramides, total phenolic content, and antioxidant capacities were enhanced after germination. Furthermore, the power ultrasound treatment for 5 min after soaking significantly enhanced the GABA (48-96 h), alanine (24-96 h), succinic acid (48-72 h), total phenolic content (24 h), and total avenanthramides (24 h) in the germinated oats., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Minor lipids in cereals (such as phytosterols and alkylresorcinols) can be important for human nutrition and/or be used as biomarkers for cereal intake. However, the analysis of cereal lipids is very challenging due to the complex lipidome comprising several hundred individual compounds present over a wide range of concentrations. Here we present a method for the profiling of cereal lipids using high temperature gas chromatography coupled to high resolution mass spectrometry (GC/Q-TOF MS). The method was used to investigate the lipid profiles of 77 samples of bread wheat, spelt, einkorn, emmer, barley, rye and oats. Distinct differences in the patterns of alkylresorcinols, free and conjugated sterols and tocopherols between the cereals could be observed. Furthermore, traces of tocomonoenols and diunsaturated and methyl-alkylresorcinols (not previously reported in cereals) could be detected. Finally, the lipid patterns in the cereals could be used to separate the cereals by Principal Component Analysis., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The aim of the study was to determine the effectiveness of soil application of manure, clay, charcoal, zeolite, and calcium oxide in remediation of soil polluted with cobalt (0, 20, 40, 80, 160, 320 mg Co kg -1 of soil). The following were determined: weight of harvested plants as well as the content of cobalt in grain, straw, and roots of oat. In addition, tolerance index (Ti), cobalt bioconcentration (BCF), translocation (TF), and transfer (TFr) coefficients were derived. In the series without amendments, the increasing doses of cobalt had a significant effect by decreasing the yields of oat grain and straw and the mass of its roots. Also, lower tolerance index values were noted in the objects polluted with cobalt, especially with its highest dose. The application of manure had the strongest effect on increasing the mass of particular organs of the test plant, while the application of charcoal led to a significant decrease in this respect. The application of all substances to the soil, and especially manure and calcium oxide, resulted in higher tolerance index Ti values. The growing contamination of soil with cobalt caused a significant increase in the content of this element in oat and in the values of the translocation coefficient, in contrast to the effects noted with respect to the bioconcentration and transfer coefficients. All the substances applied to soil reduced the content of cobalt and its bioconcentration in oat straw, in opposition to grain and roots, limited its translocation, but elevated the transfer of this element from soil to plants. Soil contamination with cobalt promoted the accumulation of lead and copper in grain, cadmium, lead, nickel, zinc, manganese, and iron in straw, as well as cadmium, nickel, zinc, and manganese in oat roots. As the cobalt dose increased, the content of other trace elements in oat organs either decreased or did not show any unambiguous changes. Of all the tested substances, the strongest influence on the content of trace elements was produced by calcium oxide in straw and roots and by zeolite in roots, whereas the weakest effect was generated by manure in oat grain. Oat is not the best plant for phytoremediation of soils contaminated with cobalt.

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and fundamental rheological measurements, and scanning electron microscopy, differential scanning calorimetry, colour, textural and sensory evaluations of breads. Novel rye, oat, sorghum and millet breads based on the blend of heat treated and extruded corresponding flours in ratio 70:30 were produced by conventional breadmaking process. All breads were characterized by increased fibre content and had appearance similar to common wheat bread. Gluten-free breads were harder, less elastic with more granular structure due to higher degree of starch crystallinity. Mixolab curves indicated on many possible ways for further breads optimisation., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Consequently, designing wholegrain-fortified beverages with sufficient fibre-content to make health related fibre claims is a major challenge in the food manufacturing industry. This work aims to take a systematic approach in identifying the texture/mouthfeel related sensory impact and interaction between two commercial oat fibre ingredients (Oatwell28XF® and Milled Oats) when added to a model beverage system. Eighteen samples were prepared containing either or both the ingredients, at varying levels, and were assessed by a trained panel using conventional sensory descriptive techniques. The results indicate that the two different oat bran fibres produced distinct mouthfeel perceptions which could be attributed to the varying soluble and insoluble fibre content of the samples. Insoluble dietary fibre concentrations above 2% (w/w) resulted in particle-related sensory properties chalkiness, dryness and particle perception, which dominated the overall mouthfeel and textural sensory perception of the samples. Samples with predominantly soluble β-glucan, resulted in perceptions of smoothness, sliminess and stickiness residue, while thickness, mouthcoating and cloying sensations were driven by total fibre concentration, irrespective of fibre solubility. This work provides a solid foundation for food manufacturers aiming to rationally design and develop nutritionally superior fibre-fortified beverages and is relevant to fibre content concentrations required for labelling/nutrition claims for consumer products in many developed nations., (Copyright © 2019. Published by Elsevier Ltd.)

1. A 2 × 2 factorial design was used to test the hypothesis that impaired intestinal starch digestibility is attributable to rapid passage of digesta from the gizzard to the intestine, and that, compared to steam pelleting, increasing the availability of starch through extrusion cooking may alleviate the potential negative effect of rapid digesta flow on starch utilisation. 2. Thus, 7-d-old-broiler chickens were distributed to 48 cages and given a wheat-based (WB) pelleted diet containing either coarse oat hulls (OH-Pel) or fine cellulose (Cel-Pel) until d 19 to stimulate divergent development of the gizzard. Thereafter, both groups were further subdivided and challenged with a WB diet containing cellulose in either pelleted (Cel-Pel) or extruded (Cel-Ext) form on d 20 and 22. Either excreta or intestinal contents were collected at time intervals after feeding and analysed for marker and starch. 3. OH-Pel increased gizzard size and holding capacity. No excessively high starch levels (maximum 25 g/kg) were detected in the excreta. However, 8 h feed-deprived birds given Cel-Pel and challenged with Cel-Pel exhibited higher starch excretion and showed large individual variation during the first 135 min of collection. 4. Contrary to the OH-Pel group, more digesta and starch passed to the jejunum at 1 and 2 h and ileum at 2 and 3 h after feeding for birds given Cel-Pel, resulting in lower jejunal and ileal starch digestibility. 5. Increased starch gelatinisation through extrusion processing significantly improved starch digestibility regardless of gizzard function. However, at 1, 2 and 3 h after feeding, more digesta was retained in the foregut of birds given Cel-Ext. 6. The current data showed that starch degradation rate is associated with the flow of digesta which is linked to gizzard development, and that enzymatic hydrolysis of intact starch granules may be limited with more rapid feed passage through the gut.

The purpose of this study was to determine the remediation effect of various substances (manure, clay, charcoal, zeolite and calcium oxide) on limiting the influence of high cobalt doses (0, 20, 40, 80, 160 and 320 mg/kg of soil) on the content of macroelements in grain, straw and roots of oat. The doses of cobalt applied in this experiment as well as soil amendments such as manure, clay, charcoal, zeolite and calcium oxide had a significant effect on the content of the analysed macronutrients in grain, straw and roots of oat. In the series without any neutralising substances, the soil contamination with cobalt caused an increase in the content of nitrogen, phosphorus, sodium, calcium and, partly, potassium, in grain, straw and roots of oat. Among the neutralising substances tested, the most unambiguous effect was produced by manure, which raised the content of all macronutrients (except calcium and magnesium) in oat grain, straw and roots. The influence of the other substances on the content of macronutrients in oat plants was less equivocal. However, all of them, especially calcium oxide, tended to induce a decrease in the content of most macronutrients in grain, straw and roots of oat.

Phytochrome A (phyA) is represented in plants by two species, phyA' and phyA'', with different properties and modes of action (Sineshchekov, Funct. Plant Biol., 2019, 46, 118-135). They differ by the modification of a serine(s) residue at the N-terminus, possibly, by phosphorylation. To verify if these serines could be the Ser8 and Ser18 (in Avena sativa phyA, AsphyA), whose autophosphorylation modulates AsphyA stability and sensitivity as shown with the use of the serine-to-alanine substitution AsphyA mutants (S8A, S18A and S8/18A) (Han et al., Plant Cell Physiol., 2010, 51, 596-609), we have undertaken low-temperature (85 K) fluorescence investigations of phyA in these transgenic lines. The content and proportion of phyA' and phyA'' were essentially the same in wild-type AsphyA and its mutants, and in endogenous Arabidopsis phyA. All the lines revealed a higher phyA'/phyA'' proportion upon longer germination-inducing preillumination (3 h vs. 15 min white light) supporting our earlier finding that the phyA differentiation into the subpools is light-regulated. These observations and our earlier data imply that this process involves N-terminal serine(s) different from the autophosphorylated Ser8 and Ser18 (in AsphyA) narrowing down the area of further search for the exact site(s) of the phyA modification.

Mast cells play a crucial role in allergic diseases via the release of inflammatory mediators, particularly histamine and pro-inflammatory cytokines. Avenanthramide (Avn) C, a polyphenol found mainly in oats, is known to exhibit various biological properties. In this study, we aimed to evaluate the effectiveness of Avn C from germinated oats against mast cell-mediated allergic inflammation. For the in vitro study, RBL-2H3, mouse bone marrow-derived mast cells and rat peritoneal mast cells were used. Avn C (1-100 nM) inhibited the immunoglobulin (Ig)E-stimulated mast cells degranulation by suppressing phosphorylation of phosphoinositide 3-kinase and phospholipase Cγ1 and decreasing intracellular calcium levels. It inhibited IgE-stimulated secretion of inflammatory cytokines via suppression of FcεRI-mediated signaling proteins Lyn, Syk, Akt, and nuclear factor-κB. To verify the effects of Avn C in vivo, ovalbumin-induced active systemic anaphylaxis (ASA) and IgE-mediated passive cutaneous anaphylaxis (PCA) models were used. Oral administration of Avn C dose-dependently attenuated the ASA reactions, as evidenced by the inhibition of hypothermia and reduction of elevated serum histamine, IgE, and interleukin-4 levels. Avn C also inhibited the PCA reactions, such as ear swelling and plasma extravasation. Our results suggested that Avn C from germinated oats might be a possible therapeutic candidate for mast cell-mediated allergic inflammation.

Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials varying in complexity on the lipolysis process. The composition, structure and digestibility of different lipid systems (emulsions, oil bodies and oil enriched in phytosterols) were determined. The surface activities of phytosterols were examined using the pendant drop technique. Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen. Also, the digestion of sunflower oil was reduced proportionally to the concentration of phytosterols present. This may be due to their interfacial properties as demonstrated by the pendant drop experiments. This work highlights the importance of considering the overall structure of the system studied and not only its composition., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The study aimed to investigate the immunomodulatory activity of oligopeptides derivedfrom oat (Avena Nuda L.) (OOPs). Healthy female BALB/c mice were randomly assigned to fivegroups, given deionized water (control) and 0.25, 0.5, 1.0, and 2.0 g/kg body weight (BW) of OOPsdaily by intragastric administration. Seven assays were performed to determine theimmunomodulatory effects of OOPs on immune organ ratios, cellular and humoral immuneresponses, macrophage phagocytosis, and natural killer (NK) cell activity. Spleen T lymphocytesubpopulations (by flow cytometry), serum cytokine and immunoglobulin levels (by multiplexsandwich immunoassays) were determined to evaluate how OOPs affected the immune system.Our results showed that OOPs could significantly improve innate and adaptive immune responsesin mice through the enhancement of cell-mediated and humoral immunity, macrophagephagocytosis capacity, and NK cell activity. We concluded that the immunomodulatory effectsmight be attributed to increased T and Th cell percentages, serum interferon (IFN)-γ, interleukin(IL)-1 α, IL-2, IL-6, IL-10, IL-12, tumor necrosis factor (TNF)- α, and granulocyte-macrophagecolony-stimulating factor (GM-CSF) secretions as well as immunoglobulin (Ig) A, IgG, and IgMproductions. These results indicate that dietary OOPs could be considered as promisingimmunomodulators with dosages ranging from 0.25 to 2.0 g/kg BW.

This study investigated the effects of milk solution or milk proteins (casein and whey protein) on the bioaccessibility and antioxidant activity of oat phenolics during in vitro gastric and pancreatic digestion. During digestion, most of oat phenolics were partially degraded by alkaline pH of pancreatic fluid (pH 7.5). For phenolic acids, both milk solution and milk protein only had a slight influence on their bioaccessibility, while exhibited a significant effect on antioxidant activity of oat phenolic extracts and bioaccessibility of avenanthramides (AVs), a kind of bioactive phenols exclusively found in oats. The antioxidant activity and bioaccessibility of AVs were decreased by adding milk and casein, while significantly improved when mixed with milk whey protein. Remarkably, the bioaccessibility of AV 2c, which had the highest antioxidant activity among all phenolic compounds detected in oats, increased above 360% after intestinal digestion by mixing with whey protein. This result suggested the possibility of protecting AVs against digestive alteration and oxidation by milk whey protein. PRACTICAL APPLICATION: In recent years, oats are often consumed with milk under different conditions of preparation, and there have been many oat milk products manufactured by food companies all over the world. The results of this paper showed that the adding of milk may reduce the absorption and antioxidant activity of phenolic compounds from oat. However, the antioxidant activity and bioaccessibility of oat phenolics were significantly increased when mixed with milk whey protein, suggesting that oats could be consumed with milk whey protein to improve their functional properties., (© 2019 Institute of Food Technologists®.)

Background: Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup., Results: Dried fermented milk-cereal composites (FMCC) with ∼193 g kg -1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R-FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ 0 ), consistency index (K) and viscosity on shearing from 20 to 120 s -1 at 60 °C than R-FMCCb. The FMCCw had lower levels of fat and β-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior., Conclusion: Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Oat is the nutritious crop containing various compounds with antioxidant properties, such as polyphenols. In this study, we investigated the effect of germination and ultrafiltration process on polyphenol and avenanthramide contents in oat as well as their cytoprotective effect. Germination of oat for 48 hr significantly increased avenanthramide (5.5 to 11.3 mg/g) and polyphenol (115 to 155 mg GAE/g) contents. The compounds were more concentrated after ultrafiltration using 10 kDa membranes (polyphenol, 206 GAE/g; avenanthramide, 18 mg/g). In addition, oat extracts significantly reduced the cellular ROS level against tert-butyl hydroperoxide (t-BHP) stimulation in HepG2 cells. In the mechanistic study, oat extracts induced Nrf2 translocation to the nucleus by inhibition of Keap1 expression, resulting into upregulation of γ-GCS and NQO1. In conclusion, oat germination and ultrafiltration processes increased the polyphenol content, including that of avenanthramide. These extracts protected cells from t-BHP by radical scavenging activities and induced Nrf2 pathway activation. PRACTICAL APPLICATIONS: This study presents the method for avenanthramide-concentrated extract which is unique bioactive compounds in oat. In addition, antioxidant activity and their mechanisms of the avenanthramide-enriched extracts were evaluated. The polyphenol compounds including avenanthramide were found to increase after germination and ultrafiltration, thereby improving the radical scavenging ability. These results can be utilized as data for the development of health-promoting materials using oats., (© 2019 Wiley Periodicals, Inc.)

Avenanthramides are amides, with a phenylalkenoic acid (PA) and an anthranilic acid (AA) subunit, which are secondary metabolites of oat. Oat seeds were germinated, extracted, and the avenanthramides analysed by a combination of UHPLC with ion trap and high resolution ESI-MS. Typical fragmentation pathways with corresponding diagnostic fragments belonging to the PA and AA subunits were identified and summarised in a decision guideline. Based on these findings 28 unique avenanthramides were annotated in the oat seed(ling) extracts, including the new avenanthramide 6f (with a 4/5-methoxy AA subunit). Avenanthramide content increased by 25 times from seed to seedling. Avenanthramides 2p, 2c, and 2f, which are commonly described as the major avenanthramides, represented less than 20% of the total content in the seedlings. Future quantitative analyses should, therefore, include a wider range of avenanthramides to avoid underestimation of the total avenanthramide content., (Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Oat (Avena sativa L.) seedling extract exhibited a high degree of catalytic activities. Bioinformatics were used to identify β-amylases as abundant enzymes in the oat seedling extract. These identified oat enzymes are a member of the GH14 family. Proteins in the Avena sativa seedling extract were separated by SDS-PAGE and 2 major protein bands with an apparent molecular weights of 53 and 42 kDa were the subject of this study. These materials were digested with trypsin and the amino acid sequences of the tryptic peptides were determined by LC/ESI/MS/MS and database searches. These sequences were used to identify cDNAs from expressed sequence tags (EST) and Transcriptome Shotgun Assembly (TSA) of Avena sativa. Based upon EST and TSA sequences, at least 6 predicted different sequences were identified and assigned as β-amylases. Insights into structural characterization of the oat predicted β-amylases were analyzed using in silico approaches. The identified β-amylases conserved the two Glu residues assigned as the "putative" catalytic residues, which would act as an acid and base pair in the catalytic process. A similar core (β/α) 8 -barrel architecture was found in the predicted oat β-amylases with a specific location of the active site in a pocket-like cavity structure made at one end of this core (β/α) 8 -barrel domain. This suggests an accessibility of the non-reducing end of the substrate towards the oat β-amylases and thus confirming that are exo-acting hydrolases. The results provide a detailed view of the main residues involved in catalysis in this kind of enzyme., (Copyright © 2018. Published by Elsevier B.V.)

The authors describe an aptamer based assay for the mycotoxin T-2. The method is making use of exponential isothermal amplification reaction (EXPAR) and fluorescent silver nanoclusters (AgNCs). Free T-2 and cDNA (which is a DNA that is partially complementary to the aptamer) compete for binding to aptamer-modified magnetic beads. The cDNA collected by magnetic separation can be used as a primer to trigger EXPAR to obtain ssDNA. The C-base-rich ssDNA binds and reduces Ag(I) ion to form fluorescent AgNCs. Fluorescence is measured at excitation/emission wavelengths of 480/525 nm. T-2 can be detected by fluorometry with a detection limit as low as 30 fg·mL -1 . The method was applied to analyse spiked oat and corn, and the average recoveries ranged from 97.3 to 102.3% and from 95.9 to 107.5%, respectively. The results were in good agreement with data of the commercial ELISA kit. The assay is highly sensitive, has a wide analytical range, good specificity and reliable operation. It provides a promising alternative for the standard method for quantitative detection of T-2. Graphical abstract Schematic presentation of fluorometric assay for T-2 based on aptamer-functionalized magnetic beads exponential, isothermal amplification reaction (EXPAR) and fluorescent silver nanoclusters (AgNCs).

Wholegrain oats are known to modulate the human gut microbiota and have prebiotic properties (increase the growth of some health-promoting bacterial genera within the colon). Research to date mainly attributes these effects to the fibre content; however, oat is also a rich dietary source of polyphenols, which may contribute to the positive modulation of gut microbiota. In vitro anaerobic batch-culture experiments were performed over 24 h to evaluate the impact of two different doses (1 and 3 % (w/v)) of oat bran, matched concentrations of β-glucan extract or polyphenol mix, on the human faecal microbiota composition using 16S RNA gene sequencing and SCFA analysis. Supplementation with oats increased the abundance of Proteobacteria (P &lt;0·01) at 10 h, Bacteroidetes (P &lt;0·05) at 24 h and concentrations of acetic and propionic acid increased at 10 and 24 h compared with the NC. Fermentation of the 1 % (w/v) oat bran resulted in significant increase in SCFA production at 24 h (86 (sd 27) v. 28 (sd 5) mm; P &lt;0·05) and a bifidogenic effect, increasing the relative abundance of Bifidobacterium unassigned at 10 h and Bifidobacterium adolescentis (P &lt;0·05) at 10 and 24 h compared with NC. Considering the β-glucan treatment induced an increase in the phylum Bacteroidetes at 24 h, it explains the Bacteriodetes effects of oats as a food matrix. The polyphenol mix induced an increase in Enterobacteriaceae family at 24 h. In conclusion, in this study, we found that oats increased bifidobacteria, acetic acid and propionic acid, and this is mediated by the synergy of all oat compounds within the complex food matrix, rather than its main bioactive β-glucan or polyphenols. Thus, oats as a whole food led to the greatest impact on the microbiota.

Thaumatin-like proteins (TLPs) are the products of a large, highly complex gene family involved in host defense. TLPs also belong to the pathogenesis-related family 5 (PR-5) of plant defense proteins. Most TLPs exhibit potential antifungal activities, and their accumulation in the plant is related to many physiological processes. In this study, a gene encoding TLP named permatin with an open reading frame of 678 bp encoding a protein of 225 amino acids with a calculated molecular mass of 23.5 kDa was cloned from naked oat leaves. Phylogenetic analysis revealed that permatin shares high homology with a number of other TLPs among diverse taxa. Model of structure by homology modeling showed that permatin consists of an acidic cleft region consistent with most TLPs. Recombinant NusA-permatin was overexpressed in Escherichia coli strain BL21 and purified by Heparin column combined with Sephacryl S-200 column. The protein exhibited antifungal activity to Fusarium oxysporum (half maximal inhibitory concentration, IC 50  = 21.42 μM). Morphological observation showed that NusA-permatin can induce mycelium deformation of F. oxysporum, the cell membrane is blurred, and the diaphragm is not obvious. NusA-permatin also causes membrane permeabilization and reactive oxygen species accumulation in the mycelium of F. oxysporum. Permatin may play an important role in the disease resistance responses of plants against pathogen attacks through its antifungal activity.