Consumption of avenanthramides extracted from oats reduces weight gain, oxidative stress, inflammation and regulates intestinal microflora in high fat diet-induced mice

Zhang, Ying; Ni, Tianhong; Zhang, Mengjie; Liu, Huilin; Wang, Jing; Sun, Baoguo

doi:10.1016/j.jff.2019.103774

Cited by 26 publications

(26 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, the thick size of oat flakes showed a bifidogenic effect and an increase in butyrate production compared to the thin flakes because of the high RS in thick oat flakes [79]. Avenanthramides from whole oats can be effectively utilized by the gut microbiota, produce bioactive metabolites, and inhibit obesity by regulating the intestinal microflora and reducing the growth of harmful microbes [13,86,160].…”

Section: Oats and Gut Microbiotamentioning

confidence: 79%

A Review of Health-Beneficial Properties of Oats

Paudel

Dhungana

Caffe

et al. 2021

Foods

132

View full text Add to dashboard Cite

Oat is among the food crops and ancient grains cultivated and consumed worldwide. It is gaining in popularity owing to its nutritional composition and multifunctional benefits of select bioactive compounds. Beta-glucan is an important component of dietary fiber found in oat grains. It is the major active compound in oats with proven cholesterol-lowering and antidiabetic effects. Oats also provide substantial levels of other bioactive compounds such as phenolic acids, tocols, sterols, avenacosides, and avenanthramides. The consumption of oats has been determined to be beneficial for human health by promoting immunomodulation and improving gut microbiota. In addition, oat consumption assists in preventing diseases such as atherosclerosis, dermatitis, and some forms of cancer. While much has been published in relation to oat nutrients and oat fibers and their impact on major diseases, the oat industries and consumers may benefit from greater knowledge and understanding of clinical effects, range of occurrence, distribution, therapeutic doses and food functional attributes of other oat bioactives such as avenanthramides and saponins as well as other anti-inflammatory agents found in the cereal. This review focuses on the various studies relevant to the contribution of the consumption of oats and oat-based products in preventing human diseases and promoting human health.

show abstract

Section: Oats and Gut Microbiotamentioning

confidence: 79%

A Review of Health-Beneficial Properties of Oats

Paudel

Dhungana

Caffe

et al. 2021

Foods

132

View full text Add to dashboard Cite

show abstract

“…Valverde et al (2015), indicated that mushrooms was an excellent antioxidants and anti-inflammatory. Moreover, mushroom polysaccharides contain antioxidant which might be effective for preventing some diseases Zhang et al (2020), indicated that oat consumption increased activities of superoxide dismutase, glutathione peroxidase and catalase; moreover, total enzyme activities of SOD, GPx and CAT in the liver of the HFD group were obviously decreased compared with control group. Many study indicated that HFD-induced obesity decreased antioxidant enzyme activity (Lugogo et al, 2011;Jin et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Lotfy¹,

Elhendy²,

Shawir³

2021

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

The present investigation aimed to evaluate the effect of mushroom /oat and their mixtures on antioxidant activities, hematological parameters of obese rats and sensory attributes of their food products. Male albino rats (n=48) were divided into two main groups, the first main group (n=6 rats) fed on basal diet as a control negative group (G1). The second main group (n=42 rats) received HFD for 8 weeks to induce obesity in rats. Then high fat diet group was divided into (7) subgroups (n=6 rats for each), the first subgroup fed on HFD as a control positive group (G2). G3 fed on positive diet and mushroom 10%, G4 fed on positive diet and mushroom 20%, G5 fed on positive diet and oat 20%, G6 fed on positive diet and oat 40 %, G7 fed on positive diet and mushroom plus oat (10+20%) , G8 fed on positive diet and mushroom plus oat (20+40%). After 8 weeks periods, blood samples were collected from group treatments to estimate antioxidant activities and hematological parameters. The results of antioxidant activity showed that HFD rats had the lowest level of SOD, CAT and GPX, whereas the activities were 6.73, 3.20 and 3.97 U/g tissue, respectively. The mixtures of mushroom plus oat (40 + 20%) increased the level of SOD, CAT and GPX whereas the activity were 10.33, 6.03 and 9.07 U/g tissue, respectively close to the activity of nonobese (control), 9.23, 6.97 and 9.60 U/g tissue, respectively. Hematological parameters were improved in the group fed on a high-fat diet containing mushroom plus oat (40 + 20%) compared to the control group (positive control). The results of the sensory attributes showed that the food products containing mushroom plus oat (pizza, kofta, bread and soup) were all accepted by the panelists. The study confirms that the use of mushroom and oat products play a role in reducing and controlling the obesity.

show abstract

“…The total content of phenolic compounds from HBWG and HBVN was evaluated by gallic acid with different extraction solvents. Preliminarily, our group studied that acetone was a good solvent for the extraction of phenolic compounds [ 27 ]. Therefore, we chose 40%, 50%, 60%, 70%, 80%, and 90% acetone for the extraction solvents and compared them with water ( Figure 1 A).…”

Section: Resultsmentioning

confidence: 99%

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

Zhang

Zhu

Han

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Pyrraline, a typical kind of advanced glycation end product, has been found to contribute to the development of pathologies associated with ageing and diabetes mellitus. In the study, phenolic compounds extracted from highland barley whole grain (HBWG) and vinasse (HBVN) were used to inhibit pyrraline formation in a simulated food. The optimal extraction condition for HBWG and HBVN was using 8 mL of 50% acetone solution at 50 °C for 60 min. The extraction and identification of phenolic compounds from HBWG and HBVN were performed by UPLC–PAD–MS/MS. The inhibitory effects of pyrraline in the simulated food were 52.03% and 49.22% by HBVN and HBWG, respectively. The diphenyl picrylhydrazyl radical- and ferric-reducing ability of plasma assays was used to evaluate the antioxidant activity of the extracts. The main inhibition pathways and molecular mechanism of phenolic compounds on pyrraline regulation were explored by scavenging α-dicarbonyl compounds. The study demonstrated that highland barley and its by-products can potentially be used as a functional food to regulate pyrraline formation during food processing.

show abstract

Consumption of avenanthramides extracted from oats reduces weight gain, oxidative stress, inflammation and regulates intestinal microflora in high fat diet-induced mice

Cited by 26 publications

References 41 publications

A Review of Health-Beneficial Properties of Oats

A Review of Health-Beneficial Properties of Oats

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

Contact Info

Product

Resources

About