Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

Ding, Junzhou; Johnson, Jeffrey W.; Chu, Yi; Feng, Hao

doi:10.1016/j.foodchem.2018.12.136

Cited by 66 publications

(43 citation statements)

References 37 publications

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“…Likewise, a similar phenomenon is observed in oats. The concentration of Avn in oats is significantly increased after germination compared to that before germination [ 9 , 131 , 132 ]. Furthermore, germination of grains can lead to saccharification effects, which can improve palatability such as by enhancing flavor [ 126 , 133 ].…”

Section: Functionality Of Sprouted Oatsmentioning

confidence: 99%

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

Kim

Hwang

Yang³

et al. 2021

Antioxidants

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Oats (Avena sativa L.) are rich in protein, fiber, calcium, vitamins (B, C, E, and K), amino acids, and antioxidants (beta-carotene, polyphenols, chlorophyll, and flavonoids). β-glucan and avenanthramides improve the immune system, eliminate harmful substances from the body, reduce blood cholesterol, and help with dietary weight loss by enhancing the lipid profile and breaking down fat in the body. β-glucan regulates insulin secretion, preventing diabetes. Progladins also lower cholesterol levels, suppress the accumulation of triglycerides, reduce blood sugar levels, suppress inflammation, and improve skin health. Saponin-based avanacosidase and functional substances of flavone glycoside improve the immune function, control inflammation, and prevent infiltration in the skin. Moreover, lignin and phytoestrogen prevent hormone-related cancer and improve the quality of life of postmenopausal women. Sprouted oats are rich in saponarin in detoxifying the liver. The literatures have been reviewed and the recent concepts and prospects have been summarized with figures and tables. This review discusses recent trends in research on the functionality of oats rather than their nutritional value with individual immunity for self-medication. The oat and its acting components have been revisited for the future prospect and development of human healthy and functional sources.

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Section: Functionality Of Sprouted Oatsmentioning

confidence: 99%

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

Kim

Hwang

Yang³

et al. 2021

Antioxidants

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“…In the GABA shunt pathway, glutamate is decarboxylated by glutamic acid decarboxylase (GAD) to produce GABA, which is converted into succinic semialdehyde (SSA) by GABA transaminase (GABA-T). The content of GABA in plants is generally low (0.03-6 µmol/g fresh weight; Ramesh et al, 2016); therefore, various methods such as anaerobic (Liao et al, 2017), microbial fermentation (Shan et al, 2015), changing temperature (Bao et al, 2017), and ultrasonication (Ding et al, 2019) have been used to increase the accumulation of GABA in different foods. Ultrasonication is generally applied in the enrichment of GABA in seeds such as oats (Ding et al, 2019) and red rice (Ding et al, 2018) before germination.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity

Chen

2021

J. Food Process. Preserv.

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In this study, the accumulation of γ-aminobutyric acid (GABA) in coffee leaves under ultrasonication and the impacts on total phenolic content (TPC), the activities of glutamate decarboxylase (GAD) and GABA transaminase (GABA-T), and angiotensinconverting enzyme (ACE) were investigated. The pH, incubation time, and ultrasonic power were the three most important factors that affected the accumulation of GABA. Coffee leaves treated with 20/40 kHz ultrasound have the highest GABA and the greatest GAD and ACE inhibitory activity. After optimization with a Box-Behnken design, GABA content was increased by 1.6 times under the optimal conditions of pH 5.9, incubation time 6.6 hr, and ultrasonic power 150 W. Our study indicated that ultrasonication activated GAD while inhibited GABA-T, thereby leading to an increase in GABA and ACE inhibitory activity. Ultrasonication also enhanced TPC; however, long time incubation caused the oxidation of phenolic compounds, and thus, affected the ACE inhibitory activity.Novelty impact statement: This is the first research that studied the enrichment of Gamma-aminobutyric acid (GABA) in coffee leaves using ultrasound stress. GABAenriched coffee leaves can be used to prepare tea-like beverage or natural health products to prevent hypertension, anxiety, and sleeplessness.

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“…Авенантрамиды представляют собой группу уникальных низкомолекулярных гидроксициннамоилантранилатных алкалоидов, обнаруженных только в овсе. В исследованиях на животных и людях сообщалось, что они обладают антипролиферативными, антиоксидантными, противовоспалительными и антиатерогенными свойствами [4][5][6][7][10][11][12][13].…”

Section: Introductionunclassified

“…Следует отметить, что в отличие от других злаков зерна овес имеет толстый слой клеточной стенки в субалейроновой области [7,10,15,18] и содержание многих питательных веществ не равномерно распространено по эндосперму, а смещено в сторону алейронового слоя [8,[10][11][12], что в свою очередь, определяет необходимость поиска эффективных технологических решений для их использования при производстве пищевых продуктов.…”

Section: Introductionunclassified

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Ultrasound regulation of functional properties of Avena sativa L. while sprouting

Попова

Potoroko

Калинина

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting.

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Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

Cited by 66 publications

References 37 publications

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

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

Ultrasonication increases γ‐aminobutyric acid accumulation in coffee leaves and affects total phenolic content and angiotensin‐converting enzyme inhibitory activity

Ultrasound regulation of functional properties of Avena sativa L. while sprouting

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