The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Bocchi, Serena; Rocchetti, Gabriele; Elli, Marina; Lucini, Luigi; Lim, Chong-Yoon; Morelli, L.

doi:10.1016/j.foodres.2021.110216

Cited by 34 publications

(26 citation statements)

References 68 publications

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“…Combined saccharification and simultaneous or spontaneous fermentation are also used to produce fermented food and beverages, especially in beer brewing [ 11 , 15 ]. On top of that, the benefit of lactic acid bacteria (LAB) fermentation for the gut microbiota is a highly contemporaneous subject that is commonly associated with the prevention of obesity and diabetes as well as with better cognitive function [ 12 , 16 , 17 ]. According to Bocchi et al [ 17 ], oat beverages fermented with lactic acid bacteria strains increased α-tocopherol and d-tocopherol and reduced the number of lignans such as lariciresinol, meairesinol, and secoisolariciresinol [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…On top of that, the benefit of lactic acid bacteria (LAB) fermentation for the gut microbiota is a highly contemporaneous subject that is commonly associated with the prevention of obesity and diabetes as well as with better cognitive function [ 12 , 16 , 17 ]. According to Bocchi et al [ 17 ], oat beverages fermented with lactic acid bacteria strains increased α-tocopherol and d-tocopherol and reduced the number of lignans such as lariciresinol, meairesinol, and secoisolariciresinol [ 17 ]. Oat solid-state fermentation with Lactobacillus palntarum and Phizopus oryzae , according to Wu et al [ 18 ], increased crude protein content by 23–29 mg/g as well as essential and nonessential amino acids, calcium, and potassium [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

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The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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“…Oats (Avena sativa L.) is a cereal crop grown mainly for feed and food purposes. Oats contain valuable nutrients such as minerals, lipids, proteins, vitamins, fiber, unsaturated fatty acids, as well as various biochemicals that play role in the prevention of such widespread diseases as cardiovascular disorders, colon cancer, type II diabetes and many others [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

“…The fiber components (β-glucans) found in oats are known for their beneficial effects on human health. As a result of the analysis of metabolomic profiles in this product, important classes of compounds were identified: flavonoids, phenolic alkaloids (avenanthramides), amino acids and steroids, which allows us to talk about the future development of cereal-based drinks production [3]. The above mentioned biologically active compounds of oat grain meet the requirements for the functional components of the human diet [4,5].…”

Section: Introductionmentioning

confidence: 99%

Metabolomic profiling in evaluation of cultivated oat species with different ploidy level

et al. 2021

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The article presents biochemical characteristics identified during the analysis of metabolomic profiles. The object of this study was the landraces of cultivated oat species Avena strigosa Schreb., A. abyssinica Hochst. and A. sativa L. with different ploidy levels from the global collection of the Department of Genetic Resources of Oats, Rye, and Barley of VIR. Metabolic profiling was performed using an Agilent 6850 gas chromatograph (Agilent Technologies, USA). The main task of this evaluation was determination of differences between cultivated oat species of diploid, tetraploid and hexaploid ploidy levels according to their metabolomic spectra. These spectra reflect the metabolic state of genotypes of various ecological and geographical origin. The investigation touched on the most important groups of metabolites important for the resistance formation nutritional, medicinal and dietary benefits. Particular, attention was paid to biologically active compounds that determine the functional value of daily human foods − phenolic compounds, free amino acids and sugar acids. The most informative indicators, which separate the oat with different ploidy levels were: isofucosterol, xylitol, MAG-1 18: 0, linolenic, undecylic, threonic, glutamic and methylmalonic acids.

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“…Meanwhile, although not studied in dogs, previous studies have suggested that oats with various biologically active substances help to prevent diseases, such as cardiovascular pathologies, colon cancer, type II diabetes, and obesity in humans [ 22 , 23 , 24 , 25 , 26 ]. Furthermore, attempts have been devoted to developing oat-based fermented foods using lactic acid bacteria to improve the nutritional value and functionality of oats [ 27 , 28 , 29 ]; some studies have confirmed the potential value of fermented oats as a functional food [ 30 , 31 , 32 ]. Despite the positive effects of oats or fermented oats (FOs), no study has reported the effects of feeding FOs to dogs.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Fermented Oat and Black Soldier Fly Larva as Food Ingredients in Senior Dog Diets

Seo

Cho

Chun

et al. 2021

Animals

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The aim of this study was to evaluate the suitability of fermented oat (FO) and black soldier fly larva (BSFL) as food ingredients for dogs. A total of 20 spayed female dogs were divided into four treatment groups, with 5 dogs per group. The four treatment groups consisted of a control group, a diet with 10% FO, one with 5% BSFL, and one with 10% FO and 5% BSFL, and each experimental food was fed for 12 weeks. The feeding of FO and/or BSFL did not affect the daily food intake, body weight, body condition score, fecal score, or skin condition of the dogs. In all the experimental groups, no significant differences in serum IgG, IL-10, or TNF-α levels were observed upon the feeding of FO and/or BSFL. Some hematological (white blood cell and basophils) and serum biochemical parameters (phosphorous, globulin, and alkaline phosphatase) showed significant differences with FO and/or BSFL feeding compared to the control group, but they were within the normal reference range. No adverse clinical signs related to these parameters being affected by FO and BSFL were observed. The feeding of BSFL for 12 weeks reduced the serum cholesterol level (p < 0.05) at the end of the experiment. Our findings suggest the suitability of FO and BSFL as food materials for dogs.

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The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Cited by 34 publications

References 68 publications

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Metabolomic profiling in evaluation of cultivated oat species with different ploidy level

Evaluation of Fermented Oat and Black Soldier Fly Larva as Food Ingredients in Senior Dog Diets

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