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Abstract Human immortal keratinocyte cells (HaCaT) are induced with UVB to establish an injury model. This model is utilized to investigate whether oat bran fermentation broth (OBF) has a reparative effect on skin inflammation and damage to the skin barrier caused by UVB irradiation. The results show that compared with unfermented oat bran (OB), OBF exhibits higher structural homogeneity, increased molecular weight size, active substances content, and in vitro antioxidant activity. OBF has a scavenging effect on excess reactive oxygen species (ROS) and increases the intracellular levels of antioxidant enzymes. It was found that OBF has a stronger inhibitory effect on the release of inflammatory factors than OB. It increases the synthesis of AQP3 and FLG proteins while decreasing the secretion of KLK-7. OBF can inhibit the transcription level of inflammatory factors by suppressing the JAK/STAT signaling pathway. Safety experiments demonstrate that OBF has a high safety profile. Graphical Abstract

Human immortal keratinocyte cells (HaCaT) are induced with UVB to establish an injury model. This model is utilized to investigate whether oat bran fermentation broth (OBF) has a reparative effect on skin inflammation and damage to the skin barrier caused by UVB irradiation. The results show that compared with unfermented oat bran (OB), OBF exhibits higher structural homogeneity, increased molecular weight size, active substances content, and in vitro antioxidant activity. OBF has a scavenging effect on excess reactive oxygen species (ROS) and increases the intracellular levels of antioxidant enzymes. It was found that OBF has a stronger inhibitory effect on the release of inflammatory factors than OB. It increases the synthesis of AQP3 and FLG proteins while decreasing the secretion of KLK-7. OBF can inhibit the transcription level of inflammatory factors by suppressing the JAK/STAT signaling pathway. Safety experiments demonstrate that OBF has a high safety profile. [ABSTRACT FROM AUTHOR]

The fermentation conditions for co-extraction of β-glucan and polypeptide from oat bran by mixed bacteria and yeast culture were optimized using single factor and orthogonal test. The fermentation broth was analyzed for antioxidant and bacteriostatic performance, as well as application in hair protection. The optimal strain mixture for fermentation contained Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae at an inoculation ratio of 7∶3∶5 by detecting of the viable number of B. subtilis and B. licheniformis during fermentation. The optimized fermentation conditions, resulting in β-glucan yield at 5.98% and oat polypeptide yield at 16.21%, were found to be the ratio of solid to liquid at 1∶7.5, temperature at 30℃, inoculation volume at 2% and fermentation time for 42 h and the main and secondary order of the effects of various factors on the fermentation yield of oat bran is material liquid ratio > inoculation amount > fermentation time > fermentation temperature. The fermentation broth reduced the radical formation as the radical scavenging rate of DPPH, ABTS and hydroxyl radical was 89.00%, 99.50% and 93.01%, respectively, with IC50 of 89.35, 1.315 and 91.26 mg/mL, respectively. The antibacterial activity of the fermentation broth against Escherichia coli, Staphylostreptococcus aureus and Malassezia furfur was analyzed and the minimum inhibitory concentration was 12.5, 25 and 12.5 mg/mL, respectively. The fermentation broth had significant effect on increasing hair glossiness, repairing hair scales, reducing dry hair combing force and improving reducibility of α-keratin. Based on the detection of the target active substance content and the evaluation of its efficacy in three extraction processes, the experimental results showed that the fermentation extraction process improved the comprehensive extraction efficiency of β-glucan and peptides compared to the heating extraction method and enzymatic extraction method, and had higher activity in antioxidant, antibacterial, repairing hair scales, and reducing keratin functions. [ABSTRACT FROM AUTHOR]

To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower hygroscopicity (≤42.96 %), which was more homogeneous and stickiness after being brewed, effectively alleviating delamination & precipitation phenomena. Besides, PMLP (PP + MLP, w:w = 2:1) had the highest total phenolic content and total flavonoid content, with the values of 96.92 and 90.50 mg/100 g, respectively. PMLP also exhibited about ten times the antioxidant activity of PP. Furthermore, nine regression equations predicted the antioxidant properties of powders based on soluble solid values and bitterness. Overall, this study indicated that the addition of OBP and MLP improved the stability and nutritional quality of PP, respectively. [ABSTRACT FROM AUTHOR]

Oat bran (OB) may be regarded as food industry by-product, with a high perspective as a bioresource in the production of high-value polyphenolic substances. On this basis, the investigation presented herein aimed at (i) using 1- and 2-propanol organosolv treatment and studying the effect of an alkali (sodium hydroxide) catalyst on releasing bound polyphenols, (ii) establishing models of polyphenol recovery by employing severity and response surface methodology, and (iii) investigating the polyphenolic profile of the extracts produced. Yield in total polyphenols as a function of treatment severity was satisfactorily described by linear models, indicating that for both 1- and 2-propanol treatments, temperature and time could be used interchangeably to adjust severity. Furthermore, the 1-propanol process was found to be more efficient at lower severity compared to the 2-propanol process. The optimization using response surface methodology revealed that, under identical condition settings (t = 300 min, T = 90 °C), the 1-propanol treatment afforded a total polyphenol yield of 17.15 ± 0.51 mg ferulic acid equivalents per g−1 dry mass, whereas the 2-propanol treatment gave a yield of 14.78 ± 1.11 mg ferulic acid equivalents per g−1 dry mass. Liquid chromatography–tandem mass spectrometry analyses showed that the extract produced from the 1-propanol treatment was significantly more enriched in ferulic acid and p-coumaric acid compared to the extract generated with the 2-propanol treatment. Moreover, the antioxidant activity of the extracts was in concurrence with the polyphenolic composition. Based on the evidence, the alkali-catalyzed, 1-propanol organosolv treatment of OB is proposed as a sustainable and efficient methodology to recover multipurpose natural antioxidants. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The impact of β-glucan-rich oat bran on the bioavailability of orange juice (OJ) flavanones was investigated. Volunteers consumed 500 mL of OJ with and without 22 g of oat bran containing 6 g of β-glucan (OB-6). Urine collected 12 h prior to and over a 0–24 h period post-supplementation was analysed by UHPLC-HRMS. Sixteen flavanone metabolites and thirty-nine colon-derived phenolic catabolites were identified and quantified. The major compounds were hesperetin-3′-glucuronide, along with hippuric acids and the C 6 –C 3 phenolic acids 3-(3 ′ -hydroxy-4′-methoxyphenyl)hydracrylic acid and 3-(4′-hydroxy-3′-methoxyphenyl)propanoic acid. A marked reduction in the 0–24 h excretion of flavanone metabolites from 29.7 μmol (9.3% recovery) to 9.3 μmol (2.9% recovery), occurred following consumption of OB-6 compared to OJ. This appeared not to be an effect of fiber on the rate of transport in the upper gut. After consumption of OJ there was a 163 ± 15 μmol excretion of colon-derived phenolic catabolites, equivalent to 43% of (poly)phenol intake and following OB-6 intake there was a further significant 30% increase. The β-oat bran in OB-6 contained 5.8 μmol of free and 52 μmol of bound phenolic derivatives compared to 371 μmol of OJ (poly)phenols. The elevated excretion of phenolics after OB-6 consumption appears not to be due to bound phenolics in the bran, rather it is consequence, principally, of a bran-mediated increase in the quantities of flavanones passing from the upper to the lower bowel where they were subjected to microbiota-mediated catabolism. This trial was registered at clinicaltrials.gov as NCT04867655. [Display omitted] • β-glucan reduces urinary excretion of orange juice flavanone metabolites. • β-glucan increase urinary excretion of phenolic colonic catabolites. • The level of endogenous hippuric acid derived from surplus amino acids is high. • Hippuric acid derived from dietary flavanone breakdown is comparatively low. [ABSTRACT FROM AUTHOR]

Obtaining edible and biodegradable films for food packaging applications has been a strong desire of consumers, scientific community and industry for years. In this context, edible films from cassava starch with wheat or oat bran (0, 5 and 10 wt.%) manufactured from an industrially established process for packaging, such as extrusion technique, are investigated. Wheat bran is found to have a high content of total dietary fiber, being able to provide a nutritional contribution to the packaging and to consumers. Some broken bran grains smaller than 1 µm are observed, distributed quite homogeneously in the matrix and without the presence of phase separation, suggesting great miscibility between the components. Brans acted as reinforcement in concentrations of 10 wt.%, leading in thecase of wheat bran to increases of 850%, 45% and 25% in Young modulus, strength at break and toughness, respectively, and to decreases in moisture content. The incorporation of bran not significant change the thermal stability and biodegradation of the films. This investigation showed that biodegradable and edible cassava starch‐based films can be manufactured by a scalable process with possible improvements in nutrition and mechanical strength using 10 wt.% of bran for its potential employ as food packaging. [ABSTRACT FROM AUTHOR]

Oat bran (OB) is a by‐product of oat, which is rich in β‐glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p <.05). And the water‐holding capacity, swelling capacity, and water solubility index of OB increased significantly (p <.05), whereas the animal and vegetable oil‐holding capacities decreased. Oat bran could adsorb cholic acid and glucose, which was related to the time of superfine grinding. In addition, the antioxidant capacity of OB was improved after superfine grinding. Related analysis shows that there was significant positive relationship between β‐glucan, polyphenols and soluble dietary fibers and antioxidant indicators (p <.05). The Fourier transform infrared (FTIR) results showed that the FTIR spectra of OB powder with different crushing times were similar. On the basis of the above analyses, it is suggested that OB prepared by superfine grinding for 5 min had good physical and chemical properties and antioxidant properties and is widely used in food. [ABSTRACT FROM AUTHOR]

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)—with a lower concentration of oat protein and β-glucans—resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products. [ABSTRACT FROM AUTHOR]

The purpose of the research was to determine the influence of oat bran in combination with sunflower lecithin on conformational changes in the structure of dough semi-finished products and bread made from wheat flour. After kneading the dough, no conformational changes were observed, and during the fermentation process, they deepened with an increase in the percentage of replacement of wheat flour with oat bran. The spectra of bread had a lower reflectance than the dough samples both after kneading and during fermentation. The protein of such bread is more fully used for anabolic needs by the body. The biological value of bread with oat bran is higher, which makes them a promising raw material not only from the point of view of enriching bakery products with valuable nutrients, but also of a higher degree of their digestibility. [ABSTRACT FROM AUTHOR]

Abstract Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

To improve the physicochemical and functional properties of oat bran dietary fiber (ODF) and the comprehensive utilization of oat bran, dynamic high-pressure microfluidization (DHPM) was utilized to treat ODF at different pressures. The particle size, physicochemical, functional and probiotic properties of the ODF samples were analyzed to investigate the modification effect of DHPM. After DHPM modification, the microstructure of ODF was broken, the particle size decreased and the specific surface area increased, with the best effect under 420 MPa pressure treatment. The structural breakage and the increase in the specific surface area of ODF may led to the enhancement of its physicochemical and functional properties, and it had greater advantages in terms of the water retention capacity (2.13 ± 0.01 g/g), oil retention capacity (8.46 ± 0.07 g/g), bile salt binding capacity (52.67 ± 1.21 mg/g) and cholesterol binding capacity (1.03 ± 0.02 mg/g). cholesterol binding capacity (1.03 ± 0.02 mg/g). Meanwhile, ODF also remodelled the gut microbiota of the obese population and increased the relative abundance of beneficial bacteria. In conclusion, DHPM treatment effectively enhanced the physicochemical and functional properties of ODF and broadened its applications in the food industry. [Display omitted] • DHPM treatment improved the adsorption properties of ODF, depending on the pressure. • DHPM caused loose microstructure of dietary fiber, and reduced the particle size. • The ODF showed well the ability to regulate gut microbiota of obese people notably at 420 MPa. [ABSTRACT FROM AUTHOR]

Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective of the current research is to personify the nutritional and functional aspects of oat bran after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study of raw and fermented oat bran was conducted to investigate the nutritional profile, antioxidant activity and functional characteristics of oat bran. Furthermore, pre- and post-structural variations on fermented bran were determined through scanning electron microscopy (SEM). The results show that crude fat, protein and total dietary fiber (soluble and insoluble) contents were significantly improved after fermentation. Moreover, the post-fermentation value of soluble dietary fiber was increased from 5.01 ± 0.21 to 7.2 ± 0.1%. Antioxidant activity, DPPH-RSA and ferric reducing antioxidant power values of bran samples were also enhanced through fermentation and the anti-nutritional factor, i.e., phytate, was significantly reduced from 1113.3 ± 8.5 to 283.4 ± 3.5 mg/100 g in bran samples after fermentation. Furthermore, the surface morphology of fermented oat bran shows scattering and pores, while raw oat bran shows visible aggregation in SEM micrographs. Water-holding capacity was also enhanced up to 2.11 (5.68%) after fermentation. In conclusion, the post-fermentation results revealed that yeast-induced fermentation enhanced the physicochemical, structural and antioxidant characteristics of oat bran. [ABSTRACT FROM AUTHOR]

Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC–MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran. [ABSTRACT FROM AUTHOR]

Owing to its potential role in improving intestinal health, oat bran has received a lot of attention. In vitro digestion and fermentation were performed on oat brans that had been pretreated with steaming, microwave, and hot-air drying. The results showed that the dietary fiber after in vitro digestion and β-glucan content of pretreated oat brans changed insignificantly (p > 0.05). The abundance of Firmicutes and Proteobacteria varied significantly between samples (p

Oat bran (OB) may be regarded as food industry by-product, with a high perspective as a bioresource in the production of high-value polyphenolic substances. On this basis, the investigation presented herein aimed at (i) using 1- and 2-propanol organosolv treatment and studying the effect of an alkali (sodium hydroxide) catalyst on releasing bound polyphenols, (ii) establishing models of polyphenol recovery by employing severity and response surface methodology, and (iii) investigating the polyphenolic profile of the extracts produced. Yield in total polyphenols as a function of treatment severity was satisfactorily described by linear models, indicating that for both 1- and 2-propanol treatments, temperature and time could be used interchangeably to adjust severity. Furthermore, the 1-propanol process was found to be more efficient at lower severity compared to the 2-propanol process. The optimization using response surface methodology revealed that, under identical condition settings (t = 300 min, T = 90 °C), the 1-propanol treatment afforded a total polyphenol yield of 17.15 ± 0.51 mg ferulic acid equivalents per g−1 dry mass, whereas the 2-propanol treatment gave a yield of 14.78 ± 1.11 mg ferulic acid equivalents per g−1 dry mass. Liquid chromatography–tandem mass spectrometry analyses showed that the extract produced from the 1-propanol treatment was significantly more enriched in ferulic acid and p-coumaric acid compared to the extract generated with the 2-propanol treatment. Moreover, the antioxidant activity of the extracts was in concurrence with the polyphenolic composition. Based on the evidence, the alkali-catalyzed, 1-propanol organosolv treatment of OB is proposed as a sustainable and efficient methodology to recover multipurpose natural antioxidants.

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

• Production of new high added value products utilizing agricultural by-products. • Solid state fermentation of by-products to upgrade their nutritional value. • Contribution to the circular economy, environmental sustainability and conservation. The main objective of this study concerns the bioconversion of agro-industrial wastes into high added value products, such as proteinaceous animal feed, using Solid State Fermentation process (SSF). For this purpose, the Olive Mill Stone Waste (OMSW) which is known to contain low amounts of proteins and a high concentration of anti-nutritional substances was used as substrate. Subsequently, OMSW was fermented with Oat Bran (OB) or Lathyrus clymenum pericarp (LP) in proportions varying from 10 %w/w to 30 %w/w, applying SSF process initiated by Pleurotus ostreatus utilizing latter's secreted enzymes for their degradation. The respective results indicated that the addition of 30 %w/w of OB, resulted in a 39% increase of the protein content at the end of fermentation (Day 21). In addition, we observed a 5-fold increase of 1,3–1,6 β-glucan content and a simultaneous decrease of unwanted lignin of 24%. The addition of 20 %w/w of LP afforded, at the end of fermentation (Day 21), an increased protein content of 57%, a 3-fold increase in 1,3–1,6 β-glucans and a decrease in lignin concentration of 13%. These findings demonstrate the potential of the LP utilization by using SSF process, for the production of high nutritional value dietary supplements for animal feed. This endeavor constitutes the first literature report for the utilization of the agro-industrial waste LP. The developed methodology herein is considered as crucial for the circular economy since it refers to the reuse of agro-industrial wastes and the production of a high added-value product. [ABSTRACT FROM AUTHOR]

Introduction. The aim of the work was to determine the degree of completeness of protein substances of oat bran and its influence on conformational transformations in the structure of dough semi-finished products and bread made from wheat flour. Materials and methods. Oat bran, its amino acid composition and influence on the content of protein substances in bread were investigated. Conformational transformations of structural elements in dough and bread were investigated by infrared spectroscopy in the near-infrared region. Results and discussion. The content of essential amino acids in oat bran is significantly higher than in premium wheat flour. The limiting amino acid in wheat flour is lysine, the amino acid score of which is 0.44. In oat bran the limiting amino acid is methionine, the amino acid score of which is 1.14, and the amino acid score of lysine is much higher than in wheat flour - 1.62. The limiting amino acid in bread is lysine, the amino acid score of which is 0.46. With an increase in the percentage of replacement of wheat flour with oat bran, the amino acid score of lysine increased by 19.5-52.2%. This indicates that the protein of this raw material helps to increase the level of essential amino acids in bread, which enriches its protein profile. The obtained spectra of the dough samples after kneading showed that the introduction of oat bran does not cause conformational changes in the dough system, since not enough time passed for the interaction of the biopolymers of the raw materials. The infrared spectra of the dough at a wavelength of 2100 nm showed that the dietary fibers of oat bran delay the development of the gluten network, the structure of the protein matrix of the dough with bran will be less stable and more weakened than that of the control sample. Conclusion. The introduction of oat bran with a higher content of protein, dietary fiber and a complete amino acid profile into the recipe of wheat bread helps to improve the biological value of bread with this raw material. However, the deterioration of the development of the gluten framework of the dough, and therefore of the specific volume, porosity and dimensional stability of bread, requires the use of technological methods to minimize the negative impact of bran on the quality of finished bakery products. [ABSTRACT FROM AUTHOR]

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. [Display omitted] • Wheat and oat bran were suitable substrates for vitamin B12 production by Propionibacterium freudenreichi • Riboflavin and cobalt supplementation enhanced B12 biosynthesis in wheat bran • Riboflavin, cobalt and DMBI supplementation enhanced B12 biosynthesis in oat bran • pH control and anaerobic-aerobic conditions were crucial for B12 fermentation • Citric acid positively associated with B12 production in oat bran [ABSTRACT FROM AUTHOR]

The development of innovative gluten-free amaranth and oat bran mixtures using thermomechanical processing is important for producing products for consumers allergic to wheat proteins. This study intended to develop nutritious food ingredients using steam jet-cooked amaranth flour composted with 10-50% jet-cooked oat bran. The protein, ash, and amino acid contents of amaranth and oat bran flour were investigated along with measurements of water-holding capacity (WHC) and rheological properties. Results showed that amaranth and oat bran have higher protein and ash contents compared to wheat flour. The jet-cooked amaranth flour had decreased particle size and bulk density, whereas the jet-cooking process increased WHC and soluble solids, as well as improved viscoelasticity in comparison with untreated amaranth flour. The protein, ash, and amino acid contents were not influenced by jet-cooking process. Significant positive correlations were found between ash and protein, and between WHC, water absorption index (WAI) and swelling point (SP), respectively. In contrast, significant negative correlation was observed between both protein and ash with bulk density (p < 0.01). Results indicated that the hydro-thermal process and additional processed oat bran greatly enhanced WHC and viscoelastic property that are critical for mixing, cooking, and food applications such as smoothies and porridge products.

Oat bran was used as a substrate, and red yeast rice powder was added to provide fermented bacteria for mixed fermentation.The effective lipid-lowering ingredients in the mixture were used as evaluation index, and the fermentation process conditions (fermentation time, fermentation water pH, and amount of red yeast rice powder) were optimized by a single factor experiment.The results showed that the optimal fermentation time was 72 h, the pH of the fermentation water was 6.7, and the amount of added Monascus powder was 10 g.Under this condition, the contents of monacolin K, Monascus pigment, and β-glucan in the fermentation product were 3.76 mg/g, 27.58, and 3.31%, respectively.Compared with the raw mixture of oat bran and red yeast rice powder, monacolin K and Monascus pigments increased by 38.2% and 23.0% respectively, while β-glucan only decreased by 41.2%.The fermentation product contains three kinds of high-fat lipid-lowering ingredients at the same time, and it is meaningful for the comprehensive utilization of oat bran and the development of lipid-lowering functional foods.

Abstract Background Gestational diabetes is the most common medical complication in pregnancy, and it has many side effects for the mother and the fetus. The aim of this study was to evaluate the effect of oat bran consumption on gestational diabetes. Methods This study is a randomized clinical trial that was performed on 112 women with gestational diabetes treated with diet. Participants were randomly divided into two groups of 56. Participants in both groups were given a diet for gestational diabetes. In addition to the diet, the intervention group received 30 g of oat bran daily for 4 weeks at lunch and dinner. Tests of fasting blood glucose and two-hour postprandial (2hpp) glucose were taken from both groups: before the intervention, and 2 and 4 weeks after the start of the intervention. Data analysis was performed using SPSS statistical software (version 22) using independent t-test, as well as Chi-square and Mann-Whitney tests. P values less than 0.05 were considered statistically significant. Results There was no statistically significant difference between the two groups in terms of mean blood glucose before the intervention, while 2 and 4 weeks after the intervention, mean fasting blood glucose and two-hour postprandial (2hpp) glucose decreased significantly in the intervention group compared with the control group (P

The objective of our work is to study the composition of total polyphenols, flavonoids and the evaluation of the antioxidant power present in whole prevision oats, whole black oats and prevision oat bran and black oat bran. Oats are a whole grain cereal with the most beneficial nutritional value; its regular consumption would be particularly beneficial in reducing the risk of cardiovascular disease. Good source of soluble fiber (beta-glucans), oat bran is the husk of the oat grain, it has many medicinal properties since it is able to regulate the metabolism of carbohydrates in people with diabetes, to greatly lower blood cholesterol levels, to prevent colon cancer and to fight against constipation by capturing water and thus facilitating transit. Oat bran is also widely used in the diet for its appetite suppressant action. The results obtained show that the total polyphenols represent respectively values of 0.205 ± 0.0131 mg (EAG) / g and 0.17 ± 0.014 1mg (EAG) / g for prevision whole oat and whole black oats, 0.203 ± 0.005 mg (EAG) / g, 0.216 ± 0.0117 mg /EAG for prevision oat bran and black oat bran. for flavonoids, whole oats prevision has a rate of 0.192 ± 0.371 mg EQ / g, 0.093 ± 0.006 mg EQ / g for whole black oats, and 0.201 ± 0.025 mg EQ / g for black oat bran and 0.071 ± 0.020 mgEQ / g for the prevision oat bran. The results of the antioxidant power reveal that the black oat bran has a high antioxidant activity (IC50 = 2.95mg / ml) followerd by prevision oat bran (IC50 = 6.15mg / ml) Whole oats prevision (IC50 = 6.37mg / ml) and whole black oats (IC50 = 11 mg / ml).

The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)—with a lower concentration of oat protein and β-glucans—resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.

Whole-grain foods are rich in bound polyphenols (BPs) whose health benefits were largely underestimated compared with free polyphenols. We first found that DFBP (dietary fiber with BPs from oat bran) exhibited stronger colonic antioxidant activities than DF. 16S rRNA sequencing showed that DFBP selectively changed gut microbial composition, which reciprocally released BPs from DFBP. Released polyphenols from DFBP reduced excessive colonic ROS and exhibited colonic antioxidant activities via the ROS/Akt/Nrf2 pathway revealed by transcriptome and western blot analysis. Colonic antioxidant activities of DFBP mediated by gut microbiota were next proven by treating mice with broad-spectrum antibiotics. Next, Clostridium butyricum , as a distinguished bacterium after DFBP intervention, improved colonic antioxidant capacities synergistically with DFBP in HFD-fed mice. This was explained by the upregulated mRNA expression of esterase, and cellulase of Clostridium butyricum participated in releasing BPs. Our results would provide a solid basis for explaining the health benefits of whole grains.

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Oats are a food source with multiple health benefits that could support beneficial bacterial groups and provide important bioactive compounds for the gut.Objectives: This review explores the association between oat intake, gastrointestinal (GI) symptoms, and microbial community changes in individuals with celiac disease (CeD), irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD) and without GI disease.Methods: Four databases and Google Scholar were systematically searched from inception until April 29, 2021. Clinical trials, observational studies, and in vitro studies with human gut-derived samples were included.Results: There were 84 articles [23 randomized controlled trials (RCTs), 21 nonrandomized trials, 8 observational studies, and 32 in vitro studies] included. Oat intake increased total bacterial count, Lactobacilli spp., and Bifidobacterium spp. in healthy individuals and those with CeD. There was an increased concentration of short-chain fatty acids and improved gut permeability with oat intake but with no significant quality-of-life difference. In some individuals with CeD, consumption of certain oat types was associated with worsening of GI symptoms. We found no studies reporting on IBS and only 3 for IBD. The quality of RCTs showed some concerns mostly in domains of randomization (73.9%), whereas the quality of evidence of non-RCTs, observational studies, and in vitro studies was satisfactory.Conclusions: Oat intake was associated with the increase of beneficial bacterial groups in individuals without GI disease and those with CeD. Most studies showed no changes in GI symptoms with oat consumption. In vitro studies in CeD provide insight to oat-sensitive individuals and their GI mucosa, but the clinical studies remain limited, precluding our ability to draw firm conclusions. The prevalence of oat sensitivity in individuals with CeD should be further explored as this could improve clinical management and facilitate inclusion of oat in the diet for this population. [ABSTRACT FROM AUTHOR]

The dietary fiber in oats is mainly concentrated in the bran; however, the oat bran is mostly used for livestock and poultry feed and thus has a low utilization rate and low added value. In this study, insoluble dietary fiber (IDF) was extracted by a combination of α-amylase and neutral protease. The optimal extraction conditions of the IDF were obtained by response surface methodology. The material-to-water ratio was 1:12.1, the concentration of α-amylase was 1.85%, and the hydrolysis time was 39.14 min. After purifying the crude fiber with 4% sodium oxide (NaOH), 70 °C hot water, and anhydrous ethanol, the purity of dietary fiber exceeded 95%. X-ray diffraction analysis indicated that the IDF was predominantly amorphous. Scanning electron microscopy showed that the IDF surface exhibited a loose porous network structure. Fourier-transform infrared spectroscopy of the crude IDF showed characteristic absorption peaks at 3626, 2929, 1667, 1538, 1455, 1242, and 1048 cm−1, while the infrared spectrum of the purified IDF showed characteristic absorption peaks at 3401, 2924, 1744, 1643, 1418, and 1040 cm−1, which is consistent with the structure of cellulose polysaccharide. Differential scanning calorimetry analysis showed that there were three exothermic peaks at 270–310 °C, 320–350 °C, and 440–460 °C, which may represent the pyrolysis peaks of hemicellulose, cellulose, and lignin, respectively, indicating that the oat bran IDF had good thermal stability. The results indicate that the oat bran IDF can be used for the production of dietary fiber products and health-care products. [ABSTRACT FROM AUTHOR]

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Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective of the current research is to personify the nutritional and functional aspects of oat bran after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study of raw and fermented oat bran was conducted to investigate the nutritional profile, antioxidant activity and functional characteristics of oat bran. Furthermore, pre- and post-structural variations on fermented bran were determined through scanning electron microscopy (SEM). The results show that crude fat, protein and total dietary fiber (soluble and insoluble) contents were significantly improved after fermentation. Moreover, the post-fermentation value of soluble dietary fiber was increased from 5.01 ± 0.21 to 7.2 ± 0.1%. Antioxidant activity, DPPH-RSA and ferric reducing antioxidant power values of bran samples were also enhanced through fermentation and the anti-nutritional factor, i.e., phytate, was significantly reduced from 1113.3 ± 8.5 to 283.4 ± 3.5 mg/100 g in bran samples after fermentation. Furthermore, the surface morphology of fermented oat bran shows scattering and pores, while raw oat bran shows visible aggregation in SEM micrographs. Water-holding capacity was also enhanced up to 2.11 (5.68%) after fermentation. In conclusion, the post-fermentation results revealed that yeast-induced fermentation enhanced the physicochemical, structural and antioxidant characteristics of oat bran.

Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC–MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.

• Stains producing feruloyl esterase were screened from naturally fermented pickle. • The screened strains showed a strong ability to decompose hydroxycinnamoyl esters. • L. fermentum NB02 that produce feruloyl esterase was used to ferment oat bran. • Fermentation treatment increased the release of phenolic compounds in oat bran. • The antioxidant activity of fermentation group was higher than that of unfermented. In this study, strains producing feruloyl esterase were screened by Oxford Cup clear zones method and by evaluating the ability to decompose hydroxycinnamoyl esters. The strain was identified by 16S rDNA molecular biology. The contents of dietary fiber, reducing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavonoid, phenolic compounds composition, microstructure and antioxidant activity in bran before and after fermentation were studied. Eight strains producing feruloyl esterase were screened, among which strain P 1 had the strongest ability to decompose hydroxycinnamoyl esters. The strain was identified and named L. fermentum NB02. Compared with unfermented bran, fermented bran exhibited higher contents of soluble dietary fiber, reducing sugar, water-extractable arabinoxylans, total phenolics, total flavonoid, and lower insoluble dietary fiber and phytic acid content. The dense surface structure of bran was destroyed, forming a porous structure. The release of phenolic compounds increased significantly. L. fermentum NB02 fermentation improved the antioxidant capacity of bran. [ABSTRACT FROM AUTHOR]

Background: Gestational diabetes is the most common medical complication in pregnancy, and it has many side effects for the mother and the fetus. The aim of this study was to evaluate the effect of oat bran consumption on gestational diabetes. Methods: This study is a randomized clinical trial that was performed on 112 women with gestational diabetes treated with diet. Participants were randomly divided into two groups of 56. Participants in both groups were given a diet for gestational diabetes. In addition to the diet, the intervention group received 30 g of oat bran daily for 4 weeks at lunch and dinner. Tests of fasting blood glucose and two-hour postprandial (2hpp) glucose were taken from both groups: before the intervention, and 2 and 4 weeks after the start of the intervention. Data analysis was performed using SPSS statistical software (version 22) using independent t-test, as well as Chi-square and Mann-Whitney tests. P values less than 0.05 were considered statistically significant. Results: There was no statistically significant difference between the two groups in terms of mean blood glucose before the intervention, while 2 and 4 weeks after the intervention, mean fasting blood glucose and two-hour postprandial (2hpp) glucose decreased significantly in the intervention group compared with the control group (P < 0.001). Conclusion: Based on the results of this study, the addition of oat bran to the standard diet for pregnant women with gestational diabetes reduced fasting blood glucose and two-hour postprandial (2hpp) glucose. More detailed studies with higher sample sizes are recommended to prove the effectiveness of this valuable dietary supplement. Trial registration: IRCT registration number:IRCT20191220045828N1. Registration date: 2020-04-18. Registered while recruiting. [ABSTRACT FROM AUTHOR]

A non-dairy probiotic beverage based on oat bran extract was produced through fermentation of beverage using a probiotic strain Bifidobacterium lactis. Physicochemical characteristics, viability of probiotic bacteria, and sensory specification were investigated during three weeks of refrigerated storage with various concentration of oat bran extract and carbon dioxide in grape flavor beverage. It was observed that the acidity of the beverage samples significantly increased by increasing the percentage of oat bran extract and carbon dioxide, while the Brix decreased during storage and reached the lowest value after 21 days. The viability of the bacteria was significantly enhanced by increasing the amount of carbon dioxide and oat bran extract concentration until the 14th day after fermentation. The viability extremely decreased with increasing the storage time to 21 days. Oat bran is a rich source of nutrients including carbohydrates, protein, minerals, vitamins and soluble β-glucan. The use of oat bran as a profitable substrate to produce a non-dairy grape flavor probiotic beverage was examined. Due to high viability of the Bifidobacterium lactis after two weeks of storage at 4 °C, the formulation was characterized with 15% (w/v) oat bran extract and 1% carbon dioxide. The highest sensory score was obtained by 15% (w/v) oat bran extract and 0.5% carbon dioxide sample. Therefore, incorporation of the oat bran in formulated grape flavor probiotic could enhance the nutritional value of the beverage. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of our work is to study the composition of total polyphenols, flavonoids and the evaluation of the antioxidant power present in whole prevision oats, whole black oats and prevision oat bran and black oat bran. Oats are a whole grain cereal with the most beneficial nutritional value; its regular consumption would be particularly beneficial in reducing the risk of cardiovascular disease. Good source of soluble fiber (beta-glucans), oat bran is the husk of the oat grain, it has many medicinal properties since it is able to regulate the metabolism of carbohydrates in people with diabetes, to greatly lower blood cholesterol levels, to prevent colon cancer and to fight against constipation by capturing water and thus facilitating transit. Oat bran is also widely used in the diet for its appetite suppressant action. The results obtained show that the total polyphenols represent respectively values of 0.205 ± 0.0131 mg (EAG) / g and 0.17 ± 0.014 1mg (EAG) / g for prevision whole oat and whole black oats, 0.203 ± 0.005 mg (EAG) / g, 0.216 ± 0.0117 mg/EAG for prevision oat bran and black oat bran. for flavonoids, whole oats prevision has a rate of 0.192 ± 0.371 mg EQ / g, 0.093 ± 0.006 mg EQ / g for whole black oats, and 0.201 ± 0.025 mg EQ / g for black oat bran and 0.071 ± 0.020 mgEQ / g for the prevision oat bran. The results of the antioxidant power reveal that the black oat bran has a high antioxidant activity (IC50 = 2.95mg / ml) followerd by prevision oat bran (IC50 = 6.15mg / ml) Whole oats prevision (IC50 = 6.37mg / ml) and whole black oats (IC50 = 11 mg / ml). [ABSTRACT FROM AUTHOR]

The trend for investigation of bioactive compounds, especially polyphenols and xylooligosaccharides (XOS) from cereals has increased in modern. These ingredients have proved to be effective for inhibiting or preventing different human ailments such as coronary, artery and cardiovascular diseases, several types of cancer due to their antiradical, antioxidant and anti-inflammatory properties. In this study, novel biotechnological approaches were suggested for the processing of grain by-products (oat bran) into functional food ingredients with antioxidant and prebiotic properties. It is recognized that encapsulation is an effective technology in protecting the bioactive ingredients during processing and storage, and it prevents possible interaction with other food constituents. In order to obtain devices for controlled delivery of bioactive compounds, this investigation utilized whey protein as a wall material in combination with maltodextrin to form amorphous glassy matrices during the encapsulation process. The processed material was oat bran. The technology of its biotransformation was based on the ultrasound processing and enzymatic hydrolysis. The amount of protein was determined using the Kjeldahl method, carbohydrates and ash were determined according to the standard methods, XOS - using the thin layer chromatography. Extracts were examined for their scavenging effect on the diphenyl- 2-picrylhydrazyl (DPPH) free-radical activity. The study of prebiotic activity was performed by cultivating Lactobacillus acidophilus and Bifidobacterium bifidum on standard nutrient media with the addition of skim milk with XOS and skim milk with a mixture of biologically active substances (XOS and polyphenols) at a temperature of (37 ± 1) 0C for 72 hours. Separation and quantitative determination of extract were followed using HPLC apparatus "Stayer" (Akvilon, Russia) system column Phenomenex Luna 5u C18(2) (250 x 4.6 mm). Total phenolic content was measured by the modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6 : 4, 4 : 6 and 5 : 5 by gentle magnetic stirring for 1 h, and extracts (10% w/w) was then added and mixed for 15 min. Then, mixtures were treated by ultrasonication, and 10% w/w of guar gum solution as double wall material was added to each mixture under stirring. Finally, the microcapsules were dried to produce solid or powder microcapsules. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was designed to investigate the effect of the structural characteristics of capsules on release kinetics of extracts. Obtained data indicates a high antioxidant activity of polyphenols extracts. It is established that ultrasonic treatment improves the kinetics of extraction and yield of polyphenols with an increase in antioxidant activity. The results of the study on the change in the antioxidant activity of polyphenol concentrate during storage did not reveal changes within 8 months at a temperature of 20 ± 1 0C and a relative humidity of 70 ± 5%. The study of the growth dynamics of L. acidophilus and B. bifidum confirm the presence of prebiotic properties of XOS and their selectivity. It is noted that the accumulation of biomass of prebiotic cultures occurs faster with the use of XOS and lactulose as compared to milk. In order to protect sensitive bioactive compounds the capsules were prepared with a studying their properties depending on a wall material. Thus, there were no significant changes in EE, however the highest EE of 95.28% was recorded at WPC : MD ratio of 60 : 40. The release percent of polyphenols coated in capsule during enzymatic hydrolysis in vitro was ranged between 70 and 83% after 2 h of digestion process. Thus, the feasibility of biotechnology for transforming oat bran into functional ingredients has been confirmed, which will further allow them to be used in new technological solutions with bifidogenic properties. It is also proved that utilization of WPC which considers as a waste product of cheese manufacture can be beneficial for polyphenols encapsulation as a wall material. [ABSTRACT FROM AUTHOR]

Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications by enzymatic and mechanical treatments. OBC was hydrolyzed with β-glucanase (OBC-Hyd) and the water-soluble fraction (OBC-Sol) was separated. OBC, OBC-Hyd and OBC-Sol were further microfluidized at 5% dry matter content. Enzymatic treatment and microfluidization of OBC reduced the molecular weight (Mw) of β-glucan from 2748 kDa to 893 and 350 kDa, respectively, as well as the average particle size of OBC (3.4 and 35 times, respectively). Both treatments increased the extractability of the soluble compounds from the OBC samples (up to 80%) and affected their water retention capacity. OBC in suspension had very high viscosity (969 mPa·s) when heated, which decreased after both enzyme and microfluidization treatments. The colloidal stability of the OBC in suspension was improved, especially after microfluidization. The addition of OBC samples to acid milk gels decreased syneresis, improved the water holding capacity and softened the texture. The changes in the suspension and gel characteristics were linked with reduced β-glucan Mw and OBC particle size.

The pretreatment process is an essential step for nanofibrillated cellulose production as it enhances size reduction efficiency, reduces production cost, and decreases energy consumption. In this study, nanofibrillated cellulose (NFC) was prepared using various pretreatment processes, either chemical (i.e., acid, basic, and bleach) or hydrothermal (i.e., microwave and autoclave), followed by disintegration using high pressure homogenization from oat bran fibers. The obtained NFC were used as an emulsifier to prepare 10% oil-in-water emulsions. The emulsion containing chemically pretreated NFC exhibited the smallest oil droplet diameter (d32) at 3.76 μm, while those containing NFC using other pretreatments exhibited d32 values > 5 μm. The colors of the emulsions were mainly influenced by oil droplet size rather than the color of the fiber itself. Both NFC suspensions and NFC emulsions showed a storage modulus (G′) higher than the loss modulus (G″) without crossing over, indicating gel-like behavior. For emulsion stability, microwave pretreatment effectively minimized gravitational separation, and the creaming indices of all NFC-emulsions were lower than 6% for the entire storage period. In conclusion, chemical pretreatment was an effective method for nanofiber extraction with good emulsion capacity. However, the microwave with bleaching pretreatment was an alternative method for extracting nanofibers and needs further study to improve the efficiency.

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employed: traditional (TM) and modified (MM) methods. Addition of PF and OB significantly (p

Type 2 diabetes is an epidemic public health issue worldwide. It is common among adults and is more severe among overweight and obese subjects. This study was conducted to evaluate the effects of a low‐energy diet with and without oat bran and olive oil supplements on body mass index, blood pressure, and serum lipids in women with diabetes. It was conducted for three months among 78 participants after dividing them into six groups. Groups 2 to 6 were received low‐energy diet (1,600 kcal/day), with or without oat bran (10 g/day) and olive oil (5 g/day) supplements. Weight, height, blood pressure, and serum lipids were measured. A low‐energy diet with and without oat bran and olive oil supplements lowers body mass index in subjects by 0.9%–6.0% on average. It also lowers systolic and diastolic blood pressure by 1.0%–9.0% and 4.8%–12.6%, respectively. Serum triglycerides were declined in groups 2, 3, and 4 by 27.2%, 17.3%, and 1.7%, respectively, but not significantly. Total cholesterol was dropped significantly by 8.3% only when the low‐energy diet was used with oat bran supplement among obese subjects, while LDL cholesterol was dropped significantly by 20.0% only when it was used with oat bran and olive oil supplements among subjects with high serum triglycerides. Proper control of type 2 diabetes among overweight and obese adults is needed to control cardiovascular complications. This could be accomplished by following a low‐energy diet and incorporating healthy foods such as oat and olive oil into the usual diet. [ABSTRACT FROM AUTHOR]

Summary: The purpose of this research was to study the effect of micronised oat bran on dietary fibre, textural and rheological of soft cheese. The soft cheese was processed by using the different particle size oat bran as fibre supplement, and its dietary fibre content, rheological and textural properties were determined. The results show that the micronised oat bran with 5–30 μm particle size was prepared by ultrafine grinding and passed through 60–400 mesh sieves. The soluble dietary fibre content in micronised oat bran soft cheeses was higher than that of the control (untreated oat bran soft cheeses; P < 0.05), with a maximum of 2.65 g per 100 g cheeses when oat bran was ultrafine crushed and passed through 300 mesh sieves, while the content of insoluble dietary fibre was lower than that of the control (P < 0.05). The micronised oat bran soft cheese in fermentation is a typical non‐newtonian fluid. G′, G″ and apparent viscosity of soft cheeses were increased with the reduction of oat bran particle size. The chewiness and springiness of micronised soft cheeses were increased with the reduction of oat bran particle size, and were higher than that of the control (P < 0.05). The hardness and cohesiveness of micronised soft cheese were decreased with the reduction of oat bran particle size, the hardness was lower, but the cohesiveness of micronised soft cheese was higher than that of the control (P < 0.05). The 1% micronised oat bran can obtain better processing characteristics and overall acceptability for cheese products. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the combined effects of mulberry leaf and oat bran on type 2 diabetes. Co-treatment of diabetic mice with mulberry leaf and oat bran for 28 days led to lower glucose level and better glucose tolerance capacity than either mulberry leaf or oat bran treatment. It was found that this combination resulted in more significant inhibitory effects on alanine transaminase and aspartate transaminase activities. Meanwhile, the enhancement on insulin receptor and glucokinase expressions and down-regulation on pyruvate carboxylase, phosphoenolpyruvate carboxykinase, and pyruvate dehydrogenase complex kinase expressions were also observed. Additionally, the combination increased the gut microbiota diversity, and reshaped the gut microbiota structure. Based on the above data, it is more feasible to affirm that the combined supplementation of mulberry leaf and oat bran is a potential adjuvant on the treatment of diabetes mellitus.