Search Results (163)

Background/Objectives: Oats and oat bran are rich in polyphenols and soluble fiber, which are metabolized by gut microbiota into bioactive compounds. Previous studies identified ursodeoxycholic acid (UDCA), 3-(3-hydroxyphenyl)propionic acid (3-HPP), and avenanthramide C (AVC) as key microbial metabolites with protective effects against colitis. Methods: This study aimed to elucidate their antioxidant and anti-inflammatory activities and underlying mechanisms using LPS-induced RAW 264.7 macrophages and AAPH-induced oxidative stress in zebrafish embryos. All three metabolites significantly reduced intracellular reactive oxygen species (ROS), nitric oxide (NO), malondialdehyde (MDA), and pro-inflammatory cytokines (IL-6, TNF-α). They also restored mitochondrial membrane potential and enhanced superoxide dismutase (SOD) activity. Results:In vivo, treatment improved zebrafish survival, normalized SOD activity to 76–89% of control levels, and decreased ROS and MDA by 2.4 to 3.8 fold, with UDCA showing the greatest efficacy. Molecular docking revealed strong binding affinities to Keap1, particularly UDCA, which interacted with residues Met577, Ala440, Val532, and Val486. qRT-PCR further demonstrated downregulation of Keap1 and upregulation of Nrf2 and SOD, indicating activation of the Keap1-Nrf2 pathway. Conclusions: Collectively, these findings show that oats and bran-derived microbial metabolites exert potent antioxidant and anti-inflammatory effects via modulation of the Keap1-Nrf2 axis. Among the metabolites, UDCA exhibited the strongest biological activity at equivalent concentrations. This study provides mechanistic insight into how microbiota-derived oat metabolites contribute to redox balance and immune regulation, supporting their potential as functional components in dietary strategies for managing oxidative stress-related inflammatory diseases. Full article

Potassium (K) fertilization plays a key role in regulating stem morphology, particularly stem diameter, yet the influence of different K fertilizer formulations on stem structure and tensile strength remains insufficiently understood. Cereal straw is a key lignocellulosic by-product with growing importance in the circular bioeconomy. Thus, the aim of this study was to determine the links between potassium nutrition, stem structure, and mechanical behavior for four cereal species: wheat, barley, rye, and oats. There were three potassium fertilization levels (0, 60, and 120 kg K ha⁻¹) conducted in a field experiment in eastern Croatia (2021/2022). At maturity, stem morphology, macroelements (Ca, K, P, C, N), acid detergent fiber (ADF), neutral detergent fiber (NDF), and uniaxial tensile properties (maximum force, tensile strength, Young’s modulus) were determined. Cereal species was the dominant source of variation (p < 0.0001) for all traits, whereas the main effect of K was generally weak and significant only for stem diameter at the midpoint and N concentration, although K × species interactions were frequent. Oats and rye showed the most vigorous biomass production, whereas wheat exhibited by far the highest tensile strength (about 120 MPa) and stiffness (6.23 GPa), together with the highest ADF, while barley had the greatest NDF. Oat stems had the lowest ADF and NDF, indicating less lignified, more digestible tissues but mechanically weaker straw. Mechanical traits were tightly and positively correlated with ADF, NDF, and CN ratio, whereas P showed weak or negative associations with plant size and strength. Therefore, for targeted straw valorization, cereal species selection is paramount, with potassium fertilization playing a secondary, species-dependent role. Full article

This study explored the patterns and mechanisms influencing changes in silage quality, mycotoxin accumulation, and microbial community structure in oat silage after lodging. Upright oat forage (control, CK), lodging oat forage (upper layer (UL), lower layer (LL), and mixed layers (MLs) were harvested at 0, 7, 25, and 45 days after lodging and ensiled for 60 days. The results showed that the dry matter (DM) and water-soluble carbohydrate (WSC) content decreased significantly (p < 0.05), whereas crude protein (CP) and fiber content increased significantly compared to upright oats (p < 0.05). The WSC and CP content in silage decreased with increasing lodging duration. The fiber content increased in late harvest after lodging. The risk of mycotoxin infection increased after lodging, with aflatoxin levels exceeding EU limits. The mycotoxins in UL silage were the lowest when lodging lasted for seven days. Lodging oat silage was dominated by Lactobacillus, and the Pseudomonas in the lodging group was less than 4%. The fungi in lodging oat silage was lower, and the UL (upper layer) treatment was the lowest when lodging for 7 days. Overall, the transfer of microorganisms, especially Plectosphaerella, Fusarium, Alternaria, Cladosporium, and Botryotrichum, from soil to silage following oat collapse is of interest. The results suggest the soil–plant microbial interactions and their effects on silage fermentation and mycotoxins in lodging oats. Full article

Oat is a forage with high protein value (10–14% DM) and good palatability, and is considered one of the main feed sources for ruminants. In this experiment, Lacticaseibacillus rhamnosus and Lentilactobacillus buchneri were selected as silage additives to investigate the fermentation quality, nutrient composition, microbial community and relationship between fermentation products and bacterial community of small-bale oat silage after ensiling. The experiment was set up with three treatment groups and three replications in each group, which were the control (C) group, L. rhamnosus (LR) group and L. buchneri (LB) group, and oat silages were subjected to 10-day and 30-day storage periods. The results show that both LR and LB additions significantly increased water-soluble carbohydrate, crude protein, lactic acid, propionic acid and acetic acid contents, and decreased pH, butyric acid, acid detergent fiber, neutral detergent fiber, and ammonia nitrogen contents and yeast and enterobacteria numbers in small-bale oat silage, compared with the C group. The highest content of acetic acid and the lowest numbers of enterobacteria and yeast were found in the LB group after 30 days of fermentation. Lentilactobacillus and Lacticaseibacillus were the dominant genera in the LB and LR groups, regardless of fermentation time. Lentilactobacillus and Lacticaseibacillus were positively correlated with a correlation value of 0.9, but both were negatively correlated with Bacillus. Lentilactobacillus and Lacticaseibacillus were positively correlated with acetic and lactic acids, while pH and butyric acid were positively correlated with Bacillus. This experiment revealed that the addition of homofermentative and heterofermentative lactic acid bacteria enhanced the relative abundance of Lentilactobacillus and Lacticaseibacillus, reduced harmful microbes, and improved fermentation quality of small-bale oat silage. Full article

The optimization of mowing management is crucial for establishing a high-yielding “one sowing, two harvests” system for oat (Avena sativa L.) forage production in the alpine regions of the Tibetan Plateau. This study aimed to identify the optimal combination of cutting stage and stubble height to maximize the total seasonal productivity of the system. A two-factor field experiment, arranged in a randomized complete block design, was conducted over two consecutive growing seasons (2024 and 2025) using the local cultivar ‘Qingtian No. 1’. The treatments consisted of two cutting stages (flowering stage, C₁; milk stage, C₂) and three stubble heights (5 cm, H₁; 10 cm, H₂; 15 cm, H₃). Regarding regrowth phase performance, mowing at the flowering stage (C₁) resulted in significantly superior agronomic traits (e.g., stem diameter, tiller number) and photosynthetic characteristics compared to the milk stage (C₂). In terms of forage quality, the C₂H₂ treatment maximized water-soluble carbohydrate content but also led to elevated fiber levels. However, the key metric for system evaluation—the total seasonal dry matter yield—was predominantly governed by the cutting stage. Mowing at the milk stage (C₂) consistently resulted in a higher total yield than C₁, with optimal combinations yielding 1.31 t/ha (C₂H₁) in 2024 and 1.25 t/ha (C₂H₂) in 2025. This advantage was primarily due to a substantially greater first-harvest yield under C₂, which outweighed the regrowth benefits of C₁. A comprehensive evaluation based on total system productivity and forage quality indicates that mowing at the milk stage (C₂) is the optimal strategy for achieving high total output. For ‘Qingtian No. 1’ oat in this region, a stubble height of 10 cm (as in the C₂H₂ treatment) is recommended to ensure robustness across years. This management strategy secures a high total seasonal forage yield through effective biomass allocation between harvests, extending the supply window and offering a sustainable cultivation model for this ecologically vulnerable region. Full article

The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and consumer acceptance, were evaluated. The optimized formulation contained 11.59% microcapsules, 6.12% oat fiber, and 11.93% sauerkraut juice. The optimized pasta exhibited high levels of polyphenols (127.81 ± 10.20 mg GA/100 g), flavonoids (28.10 ± 1.74 mg QE/100 g), β-glucan (1.52 ± 0.21%), and vitamin C (4.72 ± 0.31 mg/100 g), accompanied by increased total antioxidant activity (34.12 ± 2.45%). The incorporation of microcapsules and fiber affected the rheological and textural properties, resulting in higher viscosity and firmness, while sauerkraut juice enhanced vitamin C retention and contributed natural acidity and color. The experimental data closely matched the predicted values (R² > 0.85), confirming the adequacy of the developed models. Despite minor differences in texture and color compared to conventional pasta, the product maintained favorable sensory acceptance (5.82 ± 0.33). The results demonstrate that the integration of encapsulated polyphenols, dietary fiber, and fermented vegetable ingredients enables the development of pasta with enhanced nutritional and functional value without compromising consumer appeal. Full article

In light of the increasing prevalence of metabolic disorders and immune-deficiency conditions, the development of complex plant-based biologically active supplements (BAS) represents a pressing challenge in modern food science. The aim of this study was to develop an immunomodulatory BAS using Jerusalem artichoke, sprouted oats, sprouted barley, and licorice root. Physicochemical, organoleptic, and microbiological analyses of raw materials and experimental samples were performed. It was established that sprouted grains are characterized by increased protein content (oats—12.64%, barley—11.87%) and elevated levels of amino acids (lysine—1.42% in sprouted barley). Jerusalem artichoke demonstrated high levels of dietary fiber (24.65%) and vitamin C (31.95 mg/100 g), while licorice root contained significant amounts of glycyrrhizic acid and vitamin B₂ (0.77 mg/100 g). The combination of Jerusalem artichoke, sprouted grains, and licorice root forms a solid foundation for the development of a complex BAS capable of normalizing metabolism and supporting the immune system, particularly in individuals with diabetes mellitus. This approach aligns with current trends in functional nutrition and contributes to import substitution and the advancement of Kazakhstan’s agro-industrial sector. Four BAS formulations were evaluated, and Sample 4 (Jerusalem artichoke—60 g, sprouted oats—12.5 g, sprouted barley—12.5 g, licorice root—15 g) was identified as optimal due to its balanced composition and high technological performance. It demonstrated good flowability (angle of repose—34°), satisfactory water-holding capacity (0.701 g/g), and the highest stability in organoleptic characteristics. The protein content of this sample was 11.97%, fiber—9.24%, and vitamin E—57.75 mg/100 g. The results confirm that the developed BAS is a valuable source of dietary fiber, amino acids, vitamins, and minerals, providing a pronounced synergistic immunomodulatory effect. The practical significance of the study lies in the potential application of the developed composition in the production of functional foods aimed at metabolic correction and diabetes prevention. Full article

This study investigates seven advanced hybrid composite thermal protection system (TPS) prototypes, featuring an innovative internal air chamber design that reduces heat conduction and enhances overall thermal protection performance. Specimens were manufactured by fused deposition modeling (FDM), an additive manufacturing technique, using a fire-retardant thermoplastic. Selected configurations were reinforced with continuous carbon or glass fibers, coated with ceramic surface layer, or hybridized with carbon fiber reinforced polymer (CFRP) layers or a CFRP laminate disk. To validate performance, a harsh oxy-acetylene torch (OAT) protocol was implemented, deliberately designed to exceed the severity of most reported typical ablative assessments. The exposed surface of each specimen was subjected to direct flame at a 50 mm distance, recording peak temperatures of 1600 ± 50 °C. Two samples of each configuration were tested under 60 and 90 s exposures. Back-face thermal readings at potential payload sites consistently remained below 85 °C, well under the 200 °C maximum standard threshold for TPS applications. Several configurations preserved structural integrity despite the extreme environment. Prototypes 4.1 and 4.2 demonstrate the most favorable performance, maintaining structural integrity and low back-face temperatures despite substantial thickness loss. By contrast, specimen 6.2 exhibited rapid degradation following 60 s of exposure, which served as a rigorous and selective early-stage screening tool for evaluating polymer-based ablative TPS architectures. Full article

Alpaca farming has received increasing attention in China in recent years. However, Australian alfalfa remains the main choice of forage for alpacas. China has abundant forage resources, including oat grass, Leymus chinensis, and corn straw, which are widely distributed across the country. This study aims to explore the feasibility of replacing Australian alfalfa entirely with these resources, thereby providing insights into the selection of forage species for alpacas. Test results showed that oat grass, when used as a fiber source for alpacas, has a significant positive effect on their growth performance, energy metabolism and intestinal microbiota. These results suggest that oat grass is a viable forage option for alpacas and is as nutritionally adequate as alfalfa. In contrast, neither corn straw nor Leymus chinensis demonstrated superior nutritional value compared to alfalfa. Therefore, we conclude that oat grass has substantial potential to serve as an alfalfa substitute in alpaca forage. Conversely, Leymus chinensis and corn straw are not suitable candidates for replacing alfalfa. Full article

Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm³/g compared to 3.09 cm³/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal. Full article

Objective: To investigate the effects of oat fiber on animal constipation and elucidate its underlying mechanisms. Methods: Male BALB/c mice were randomly allocated into five groups: control group (CON), model control group (MODEL), low dose group (LOW), middle dose group (MIDDLE), high dose group (HIGH). Constipation was induced in the mice by intragastric administration of loperamide. Subsequently, the mice (except those in the CON and MODEL groups) were administered oat fiber intragastrically for 21 consecutive days. Results: Compared with the MODEL group, oat fiber significantly increased the number of fecal pellets, fecal wet weight, and fecal water content (p < 0.05), shortened the time to first black stool excretion (p < 0.05), and enhanced the small intestinal propulsion rate in constipated mice. Additionally, oat fiber significantly upregulated motilin (MTL) and gastrin (GAS) levels (p < 0.05), while downregulating vasoactive intestinal peptide (VIP) and somatostatin (SS) levels (p < 0.05). It also significantly reduced the transcription level of Aquaporin 8 (AQP8) (p < 0.05), effectively alleviating intestinal mucosal injury and immune inflammation. The relative expression levels of TNF-α and IL-1β were significantly decreased in the oat fiber group (p < 0.05). Gut microbiota analysis revealed that oat fiber increased both the abundance and diversity of gut microbiota in constipated mice. Specifically, oat fiber was found to enhance the relative abundance of Firmicutes while reducing that of Bacteroidetes. At the genus level, it promoted the proliferation of Lachnospiraceae_NK4A136_group and Roseburia. Conclusions: Oat fiber alleviates constipation in mice by modulating gastrointestinal regulatory peptides, gut microbiota, aquaporin and mitigating intestinal barrier damage and immune-inflammatory responses. Full article

The growing global prevalence of non-communicable diseases (NCDs) is drawing an increasing amount of attention to the health-promoting potential of whole-grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber compositions of various whole grains, including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers, such as solubility, water- and oil-holding capacity, viscosity, swelling ability, and bile-acid-binding capacity, contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Although there is growing evidence supporting their health benefits, global whole-grain intake remains below recommended levels. Therefore, promoting whole-grain intake and developing fiber-rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole-grain dietary fibers, optimizing the methods by which they are extracted, and exploring their potential applications in the food and pharmaceutical industries. Full article

The objective of this study is to investigate the degradation characteristics of oat grass in the rumen of Mindong goats and changes in microbial community attached to the grass surface. Four healthy male goats, aged 14 months, with permanent rumen fistula, in eastern Fujian, were selected as experimental animals. The rumen degradation rate of oat grass was measured at 4, 12, 24, 36, 48, and 72 h using the nylon bag method. Surface physical structure changes in oat grass were observed using scanning electron microscopy (SEM), cellulase activity was measured, and bacterial composition was analyzed using high-throughput 16S rRNA gene sequencing technology. The findings of this study indicate that oat grass had effective degradation rates (ED) of 47.94%, 48.69%, 38.41%, and 30.24% for dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acidic detergent fiber (ADF), respectively. The SEM was used to investigate the degradation process of oat grass in the rumen. After 24 h, extensive degradation of non-lignified tissue was observed, resulting in the formation of cavities. At 36 h, significant shedding was observed, and by 72 h, only the epidermis and thick-walled tissue, which exhibited resistance to degradation, remained intact. Surface-attached microorganisms produced β-GC, EG, CBH, and NEX enzymes. The activity of these enzymes exhibited a significant increase between 4 and 12 h and showed a positive correlation with the degradation rate of nutrients. However, the extent of correlation varied. Prevotella and Treponema were identified as key genera involved in the degradation of roughage, with their abundance decreasing over time. Principle Coordinate Analysis (PCOA) revealed no significant differences in the rumen microbial structure across different time points. However, Non-Metric Multidimensional Scaling (NMDS) indicated a discernible diversity order among the samples. According to the Spearman correlation coefficient test, Ruminococcus, Fibrobacter, and Saccharoferments exhibited the closest relationship with nutrient degradation rate and surface enzyme activity, displaying a significant positive correlation. In summary, this study delineates a time-resolved correlative framework linking microbial succession to structural and enzymatic dynamics during oat grass degradation. Full article

Background: With growing interest in healthy lifestyles, protein bars have gained popularity. However, many commercial bars contain excessive calories, sugar, and artificial additives that undermine their health benefits. This study aimed to develop a protein bar using natural ingredients with a balanced macronutrient profile. Method: The protein bar formulation used soy protein extract, a plant-based protein source, known for its complete amino acid profile but limited in methionine, which was complemented by oats to nutritionally balance this deficiency. A database was created to evaluate the cost-effectiveness of commercially available protein bars based on consumer feedback. The experimental bar was tested for nutritional value, shelf life, and physiological impact, using only natural ingredients for texture, flavor, and stability. Results: The experimental protein bar had higher protein and fiber content than a selected commercial bar but a shorter shelf life (7 days vs. 90 days) due to the absence of preservatives. The database helped identify target consumer groups and ensure the product was affordable and nutritionally effective. Conclusion: This study demonstrates that using natural, complementary ingredients can create a protein bar with a more balanced nutrient profile while avoiding harmful additives. The final product supports muscle protein synthesis through its high-quality protein content and promotes glycemic control and satiety via its fiber-rich, low-sugar formulation and metabolic processes, offering a healthier alternative to commercial options, with a focus on consumer health and cost-effectiveness. 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