Bioactive Components in Oat and Barley Grain as a Promising Breeding Trend for Functional Food Production

Abstract

Cereal crops, such as oats and barley, possess a number of valuable properties that meet the requirements for functional diet components. This review summarized the available information about bioactive compounds of oat and barley grain. The results of studying the structure and physicochemical properties of the cell wall polysaccharides of barley and oat are presented. The main components of the flavonoids formation pathway are shown and data, concerning anthocyanins biosynthesis in various barley tissues, are discussed. Moreover, we analyzed the available information about structural and regulatory genes of anthocyanin biosynthesis in Hordeum vulgare L. genome, including β-glucan biosynthesis genes in Avena sativa L species. However, there is not enough knowledge about the genes responsible for biosynthesis of β-glucans and corresponding enzymes and plant polyphenols. The review also covers contemporary studies about collections of oat and barley genetic resources held by the N.I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR). This review intended to provide information on the processes of biosynthesis of biologically active compounds in cereals that will promote further researches devoted to transcription factors controlling expression of structural genes and their role in other physiological processes in higher plants. Found achievements will allow breeders to create new highly productive varieties with the desirable properties.

Evaluating Germplasm of Cultivated Oat Species from the VIR Collection under the Russian Northwest Conditions

“…Oat-based foods are beneficial for people with insulin-resistant forms of diabetes, hypertension, obesity, and dyslipidemia [ 15 ]. In addition, the safety of including oat in a gluten-free diet has been confirmed in long-term studies [ 15 , 16 , 17 ]. Thus, oat is a highly nutritious cereal crop suitable for curative, preventive, and functional nutrition [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ].…”

Effect of additional water supply during grain filling on protein composition and epitope characteristics of winter oats

“…In recent years, two reviews have been reported indicating the nutritional benefits and features of oats. Shvachko and co-workers highlighted the importance of studying plant genetic resources and the biosynthetic processes of bioactive compounds in oats, which require consistent revision and improvement of methodological and technical approaches ( Shvachko et al, 2021 ). Paudel and co-workers summarized the potential health benefits of oats and their bioactive components regarding various diseases including cardiovascular diseases, type II diabetes, obesity, cancer, immunomodulation, antioxidant activity, gut health, inflammation, atherosclerosis, antimicrobial, dermatological disorder and celiac disease ( Paudel et al, 2021 ).…”

Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health

“…These unsaturated fatty acids are associated with various beneficial physiological properties, such as the prevention of dementia and antioxidant activity [ 10 , 15 , 19 ]. Recently, unsaturated fatty acids were shown to lower blood cholesterol, leading to increased interest in oats as a functional food [ 20 , 21 , 22 ]. Oats also contain polyphenols including caffeic acids, coumaric acids, gallic acids, hydroxybenzoic acids, protocatechuic acids, syringic acids and vanillic acids as the bioactive compounds [ 2 , 9 , 10 ].…”