Search Results (83)

Oat bran offers notable health benefits, but excessive incorporation into bread often compromises quality and consumer acceptance due to its competition for water, particularly with gluten, impairing dough structure. The pre-hydration of fibrous ingredients could alleviate their negative impact on bread quality. This study aimed to determine the optimal pre-hydration level of oat bran to achieve maximal quality in bread enriched with pre-hydrated oat bran that replaced 20% white flour in a white bread formula. Oat bran was pre-hydrated to six water activity (a_w) levels, ranging from 0.9951 to 0.9989. The results revealed that oat bran hydrated near its saturation point (a_w = 0.9979) yielded the composite bread with the most desirable structural and textural properties, including the highest specific loaf volume, minimal crumb hardness, and superior springiness and cohesiveness—attributes comparable to those of the control white bread. Conversely, hydration levels either below or above this saturation threshold led to a decline in bread quality. Optimally saturated oat bran exhibited significantly reduced water absorbency, ensuring sufficient water availability for gluten network development. The findings underscore the critical role of precise hydration in optimizing the functional properties of oat bran for bread-making applications. Full article

Background/Objectives: Oats and oat bran are rich in dietary fiber, polyphenols and other phytochemicals. Methods: In this study, we evaluated the phytochemical content and established LPS-induced RAW 264.7 macrophage inflammation and DSS-induced Caco-2 cell inflammation models to investigate the anti-inflammatory activities of oat and oat bran polyphenols and their molecular mechanisms. Results: The results showed that oat and oat bran polyphenols (free and bound polyphenols) enhanced phagocytosis, decreased the expression of nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), reduced the production of NO and ROS, increased the mitochondrial membrane potential, and reduced the inflammatory cytokines (TNF-α, IL-1β, and IL-6) at the gene level in the RAW 264.7 macrophage inflammation model induced by LPS expression, thus demonstrating strong anti-inflammatory activity. In Caco-2 cells, oat and oat bran polyphenols pretreatment attenuated the DSS-induced decrease in trans-epithelial electron resistance value, increased tight junction protein expression, and reduced cell permeability in Caco-2 cell monolayers, which in turn reduced inflammatory damage in the organism. Conclusions: In summary, the present study not only reveals the mechanism by which oat and oat bran polyphenols inhibit macrophage inflammation and impairment of intestinal barrier function at defined concentration in vitro, but also highlights potential for oat bran as a functional food. Full article

The objective of this study was to compare the effects of applying a 50% wheat grain diet with those of a diet with 3% additional dietary fibre from various sources on the development of broiler chickens’ gastrointestinal tract and its related organs and to model this phenomenon based on data obtained from 35-day-old chickens using multiple regression equations. The use of various structural components, including oat hull (OH), sunflower hull (SH), sugar beet pulp (SBP), and wheat bran (WB), in proportions of 3% of the diet not only affects digestive processes in broiler chickens’ gastrointestinal tract but also causes a change in the length of their intestinal sections or the weight of related organs. These effects can be taken into account when creating an experimental model, the results of which can at least be partially applicable to human studies. The use of OH and SH (3%) in the birds’ diets resulted in a significantly higher body weight (p < 0.05) compared with the use of SBP and WB. OH in the diet significantly increased (p < 0.01) the weight of the chicken’s gizzards compared with the other dietary fibre sources, apart from SH. On the other hand, the weight of the proventriculus in chickens fed the diet containing OH was significantly lower than that of the chickens fed the diet containing SBP (p < 0.05). The use of SH in the diet caused a significant decrease (p < 0.01) in the weight of the chickens’ heart. Compared with other additional sources of dietary fibre, OH in the diet also significantly increased (p < 0.05) the lengths of the small and large intestines, as well as the total length of the intestines. A correlation analysis showed a significant, average, positive relationship (p < 0.05) between the content of TDF in the diet and the weight of the gizzard and indicated a significant positive correlation between the lengths of the jejunum and the remaining sections of the intestines. Additionally, the regression equation models indicated a significant effect (p < 0.01) of all the independent variables on the jejunal, ileal, and caecal lengths and the liver weight. The application of the regression model confirmed significant changes in the small intestine and liver weight depending on the type of dietary fibre and other independent variables, which can also be taken into account when assessing diseases in people with thin intestines. However, further studies with separate models still need to be conducted using experiments including both soluble and insoluble fibre. Full article

The ecological aspect of substituting synthetic materials with natural materials is of great interest nowadays. This paper examines the percentage of lignocellulose-based fillers that can be added to a synthetic polymer matrix to ensure the resulting biocomposite maintains its dielectric properties. Biocomposites were made from isotactic polypropylene (iPP) and various proportions (20%, 30%, and 40%) of oats, rye, wheat, and barley bran and granules from corn cobs using a Brabender plastograph and a hydraulic hot press. From a morphological analysis, it was noted that the particles were well incorporated into the polymer matrix. The frequency-dependent behavior of the dielectric properties was analyzed across a frequency range from 30 Hz to 60 kHz at a room temperature of 23 °C and 35% relative humidity. The obtained results showed that the incorporation of biomasses into the iPP matrix increased the values of the dielectric properties across the entire measured frequency range. The samples with wheat showed the most stable values of the dielectric parameters with frequency changes, for all three concentrations. A linear regression analysis showed a very high coefficient of determination (R² = 0.997) between the effective dielectric permeability and filler concentration at 30 Hz for the samples with wheat. Furthermore, the biocomposite iPP/20% wheat showed a desirable balance of dielectric properties for electronic applications. The results showed that biocomposites obtained by adding cheap lignocellulose-based biomass, such as bran or granules from corn cobs, to a synthetic polymer matrix have a great potential for use as electrically insulating materials because their dielectric parameters are comparable to those of standard insulating materials. Full article

The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow’s milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant (p ≤ 0.05) changes in their fatty acid content, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The plant additives used caused significant (p ≤ 0.05) changes in the content of fatty acids, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It was shown that additives such as chia seeds and peeled hemp seeds caused the greatest changes in the analyzed yogurts. Yogurts with these additives were characterized by a significant increase in the content of polyunsaturated fatty acids (PUFAs), including n-3 acids, and a more favorable n-6/n-3 ratio. Yogurts with these additives were also characterized by significantly (p ≤ 0.05) lower atherogenic (AI) and thrombogenic (TI) indices and a higher hypocholesterolemia-to-hypercholesterolemia ratio (H/H). The addition of peeled hemp seeds caused the greatest changes in the content of minerals. Yogurts with hemp seeds were characterized by the highest content of all measured macroelements, as well as copper, iron and zinc. In turn, the highest manganese content was determined in the yogurts with the addition of chia seeds. Full article

Background/Objectives: Inflammatory bowel disease (IBD) is a chronic condition influenced by a variety of factors, including genetics, the environment, and gut microbiota. The incidence of IBD is increasing globally. Previous studies have shown that interactions between diet and gut microbiota influence the pathogenesis and treatment of IBD. Proper dietary nutrition including oat and oat bran regulates chronic inflammation, which is essential for individual health, and is one of the essential factors in reducing inflammation in the body and keeping the immune system functioning properly, which plays a role in the prevention and treatment of diseases. However, the mechanism of action of whether oat and oat bran will alleviate chronic inflammation by modulating intestinal flora and metabolites remains unknown. Methods: Therefore, in this study, we have used a mouse model of dextran sulfate sodium (DSS) chronic colitis to analyze the composition of intestinal microbiota, short-chain fatty acid content, and the expression of the relevant genes. Results: The results showed that diets supplemented with oat and oat bran improved intestinal barrier parameters, decreased the levels of inflammatory factors, modulated the composition of intestinal microbiota, and increased the content of short-chain fatty acids. Conclusions: This study provides strong evidence that dietary interventions with oats or oat bran may have potential applications in clinical nutrition and dietary interventions for chronic IBD. Full article

Incorporating β-glucan-rich oat bran (OB) can attenuate postprandial glycemic response (PPGR) in solid foods, but its effect in liquid matrices is unclear. This study investigated the ability of differently processed low-dose-β-glucan-containing beverages to lower PPGR, and the mechanisms of action. Twenty participants consumed five malt beverages made from cocoa powder: intact OB (Intact), OB treated with enzymatic hydrolysis (EnzymA, EnzymB) or extrusion (Extr), or no OB (Ctrl). Four-hour postprandial incremental areas under the curve (iAUC) and peak incremental concentrations (iCmax) of glucose, insulin, glucagon-like peptide 1 (GLP-1), gastric inhibitory polypeptide (GIP), and paracetamol were evaluated. The molecular weight (MW) and extractability of the β-glucan in all the test products were also assessed. The three-hour glucose iAUC significantly decreased by −26%, −28%, −32%, and −38% in Intact, EnzymA, EnzymB, and Extr, respectively, and the insulin levels of the oat-containing products were also significantly lower compared to Ctrl. Intact and Extr elicited a lower insulin iCmax and GLP-1 3 h iAUC compared to Ctrl. However, the GIP and paracetamol levels were not changed. All the processed OBs improved β-glucan extractability and lowered the MW of β-glucan compared to Intact. In conclusion, low-dose oat β-glucan in a beverage significantly reduced PPGR, with effects maintained across different oat processing methods. Full article

Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry’s law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments. Full article

Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g⁻¹ and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g⁻¹ (ORAC) and 1914.05 to 7261.32 µmol TE 100 g⁻¹ (ABTS^•+), with Fe³⁺ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g⁻¹ (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics. Full article

Amidst the escalating global demand for protein-rich livestock feed, there’s an urgent call to explore innovative alternatives. Insects, renowned for their rich protein, lipid, and nutrient profiles, offer a sustainable solution. Integrating agricultural waste into insect diets emerges as a promising strategy to alleviate rearing costs. However, large-scale investigations into by-product valorization remain limited. Thus, our study aims to evaluate Greek agricultural by-products—brewer’s spent grains, rice bran, oat and maize by-products, and animal feed mill leftovers—as potential feedstock for Tenebrio molitor larvae, an insect species that is authorized by the European Union for both livestock feed and human consumption. In this study, the larval growth and body composition were assessed in commercial trays, unveiling optimal performance with rice bran and brewer’s spent grains. Conversely, larvae fed with animal feed mill leftovers and maize by-products displayed suboptimal outcomes. These findings underscore the potential efficacy of integrating locally produced agricultural by-products into T. molitor commercial production. Such an approach not only addresses the growing demand for protein-rich livestock feed but also offers a sustainable solution to agricultural waste management. In conclusion, our research contributes valuable insights towards developing economically viable insect farming. Full article

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life. Full article

This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log₁₀ CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives. Full article

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g⁻¹ in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g⁻¹. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained. Full article

Gestational diabetes mellitus (GDM) is defined as hyperglycaemia first detected at any time during pregnancy with values lower than those determined by the WHO for diabetes diagnosis in adults. This pathology, with a worldwide prevalence of 13.4%, causes significant maternal and foetal risks. The first line of treatment consists of maintaining normo-glycaemia through an adequate diet and lifestyle changes. The aim is to synthesize the scientific evidence updating the nutritional recommendations for the effective management of GDM. A systematic review of the scientific literature was conducted following the PRISMA guidelines. Randomized clinical trials published within the last five years and providing information on nutritional recommendations to achieve an effective management of gestational diabetes were selected. The databases searched were PubMed, the WOS Core Collection, SCOPUS, and CINAHL, using the MeSH terms: “Diabetes, Gestational”; “Nutrition Assessment (nutrition*)”; “Diet”; “Eating”; and “Food”; with the Boolean operators “AND” and “OR”. The PEDro scale (Physiotherapy Evidence Database) was used to assess the scientific quality of the studies, with a mean score of 8.9, indicating an average good scientific quality. Results: A total of 809 papers were collected, of which, after applying the inclusion and exclusion criteria, 14 randomized clinical trials were selected. Probiotic supplementation and co-supplementation with vitamin D have been found to be the most beneficial options for both mothers with GDM and neonates, but the most effective regimens are not known. Diets enriched with extra virgin olive oil (EVOO) and oat bran, as well as some recommendations focused on carbohydrates also seem effective, as well as diets designed for this group of women with GDM such as “CHOICE”. Conclusions: Although there are numerous proposals that have been published in recent years focused on the diet of women with GDM in order to improve their results and those of their children, it is the supplementation with probiotics and the co-supplementation with vitamin D that is most agreed upon as beneficial; however, more research is needed into which protocols are most effective. Other proposals that could also be beneficial should be further studied. Full article

Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin. Full article