JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Lulu Cui,Jiani Zhao,Linlin Fan,Aijinxiu Ma,Fang Zhong,Sumei Zhou,Dianzhi Hou
The stability and sensory of oat milk remain the key challenges for its overall quality improvement, which might be greatly affected by the oat kernels attributes. In this study, the physical and nutritional properties of 36 different oat varieties and the physical stability and sensory quality of their plant-based milk substitutes were determined to establish the relation between them. Of correlations analysis, the protein content of oat kernels was negatively correlated with creaming and sensory evaluation of oat milk, while positively correlated with instability index. Conversely, total starch content was negatively correlated with both sediment and instability index of oat milk. Among 36 oat varieties, 9754, 9837, HBY14, HBY13, HZY8, HBY1, and DY12 emerged as optimal for processing oat milk. This study provided a reference to select oat varieties with specific characteristics for the production of stable and highly acceptable oat milk and guidance for the purposeful breeding of oat tailored for oat milk production.
研究领域:
食品科学
·
植物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2018
·Vol. 9
·期 4
·2270-2281
·
IF 3.289
Han Wu,Xin Rui,Wei Li,Yu Xiao,Jianzhong Zhou,Mingsheng Dong
This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g−1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g−1 to 14.43 and 10.21 mg g−1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Zhen Wu,Chenyang Zhao,Yongxia Huang,Fayin Ye,Guohua Zhao
Environmental temperature and pH induced significant changes in the size and surface charge ( ζ ) of octenylsuccinated oat β -glucan aggregates. The underlying mechanisms were explored by using 1 H-NMR, fluorescence spectra, thermodynamic analysis, and SAXS. At pH 6.5, the size decreased with temperature while ζ continuously increased. With increasing pH at 293 K, parabolic and U-shaped trends were observed in the size and ζ , peaking at pH 8.5 and 6.5, respectively. At any tested pH, the size decreased with temperature. Overall, ζ significantly increased with temperature at each pH. As temperature increased, the compactness of hydrophobic-domains increased while the compactness of hydrophilic-domains decreased. In an acidic environment, both the compactness increased with decreasing pH, but in an alkaline environment, they decreased with pH. The compactness changes were co-driven by enthalpy and entropy and corresponded to changes in the hydrophobic interactions in hydrophobic-domains, hydrogen bonds in hydrophilic-domains and electrostatic repulsions among octenylsuccinate molecules.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2025
·
IF 5.4
Jing Wang,Cheng Yang,Jianzhong Jiang
Plant-based proteins have garnered increased attention in recent years due to their unique interfacial properties and biocompatibility. However, their low solubility under neutral pH conditions has always limited their applications. In this paper, oat globulin (OG) (0.01 wt% - 0.05 wt%) could solely stabilize Pickering emulsions with controllable rheological properties at different pH without any modifications. Low viscosity Pickering emulsions (V oil :V water = 1:1) with stability exceeding six months were formed at pH= 2 (221 Pa s) and 12 (109 Pa s), owing to the formation of small OG aggregates (100 nm) with high interfacial activity. Conversely, at pH= 5–10, Pickering emulsions with high viscosity were obtained, where larger-size OG particles aggregated at the oil-water interface. Therefore, the stability, droplet size, and viscosity of the Pickering emulsions stabilized by OG particles could be regulated by pH variation. The strategy harnesses the OG aggregation state at diverse pH levels to engineer emulsions with distinct properties, avoiding the need for chemical grafting modifications, heat, or high-intensity ultrasound treatments, which holds promise for potential applications in functional materials.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
·
2023
·
IF 4.7
Yujun Han,Ying Sun,Hong Ma,Ruolin Wang,Yuning Lan,Haifeng Gao,Zhaofeng Huang
Wild oat ( Avena fatua L.) is a common and problematic weed in wheat fields in China. In recent years, farmers found it increasingly difficult to control A. fatua using acetyl-CoA carboxylase (ACCase)-inhibiting herbicides. The purpose of this study was to identify the molecular basis of clodinafop-propargyl resistance in A. fatua . In comparison to the S1496 population, whole dose response studies revealed that the R1623 and R1625 populations were 71.71- and 67.76-fold resistant to clodinafop-propargyl, respectively. The two resistant A. fatua populations displayed high resistance to fenoxaprop-p-ethyl (APP) and low resistance to clethodim (CHD) and pinoxaden (PPZ), but they were still sensitive to the ALS inhibitors mesosulfuron-methyl and pyroxsulam. An Ile-2041-Asn mutation was identified in both resistant individual plants. The copy number and relative expression of the ACCase gene in the resistant population were not significantly different from those in the S1496 population. Under the application of 2160 g ai ha −1 of clodinafop-propargyl, the fresh weight of the R1623 population was reduced to 74.9%; however, pretreatment with the application of the cytochrome P450 inhibitor malathion and the GST inhibitor NBD-Cl reduced the fresh weight to 50.91% and 47.16%, respectively, which proved the presence of metabolic resistance. This is the first report of an Ile-2041-Asn mutation and probable metabolic resistance in A. fatua , resulting in resistance to clodinafop-propargyl.
研究领域:
植物科学
·
分子生物学
·
杂草管理
✓ 已验证
DOI
高影响因子
Frontiers in Microbiology
·
2022
·
IF 6.064
Li Xiaomei,Chen Fei,Xiong Yi,Guo Linna,Xu Jingjing,Lin Yanli,Ni Kuikui,Yang Fuyu
The aim of this study was to investigate the influence of Perilla frutescens, alone or in combination with Lactobacillus plantarum a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic exposure. With the exception of Perilla frutescens, all additives could improve silage quality of forage oat based on lower ammonia-nitrogen content and higher residual of water soluble carbohydrates during anaerobic fermentation compared to control silage, especially in Perilla frutescens combined with citric acid (CAPF). Lactobacillus was the dominant bacteria in all silages, while CAPF group increased the relative abundance of Lactobacillus lindneri and Lactobacillus brevis compared to control silage. The application of Perilla frutescens suppressed the relative abundance of yeasts such as Pichia fermentans and Wickerhamomyces anomalus in response to aerobic exposure, especially in CAPF treatment, leading to high acetic acids and lower dry matter loss, as well as good aerobic stability. Therefore, Perilla frutescens, alone or in combination with citric acid, has potential to improve aerobic stability of forage oat silage by shifting bacterial and fungal community composition, and can be used as new additive to prepare high-quality silage for animal production.
研究领域:
微生物学
·
动物营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Tengteng Ji,Bing Fang,Ming Zhang,Le Cheng,Xinlei Yuan,Yutong Jin,Fang Wu,Chenyan Zheng,Yumeng Ma
Oat beta-glucan has been reported to be beneficial to glucose and lipid metabolism in human and animal studies. However, weight-loss was shown only in animal studies, whereas human studies reported an improvement in hyperlipidemia. This study investigated the effects of oat beta-glucan on obesity and related metabolic disturbances at the doses based on the Chinese recommended daily intake of 100 g of whole grains which contain approximately 10 % β-glucan. Our data showed that 200 mg/kg efficiently blocked the process of obesity as determined by significantly decreased body weight (7.57 g) and adipose tissue mass (5.24 g) after the 4-week intervention. Lower serum low-density lipoprotein cholesterol (0.32 mmol/L) and reduced atherosclerosis were also observed. Oat beta-glucan improved hepatic lipid metabolism at the low dose (100 mg/kg) and restored it to normal levels in lean mice at the high dose. To our knowledge, our study is the first to analyze the effects of oat beta-glucan on adipose stem cells and reveal the anti-obesity mechanism of oat β-glucan is modulating the adipose stem cell microenvironment. This study determined an efficient supplementary dose for blocking high-fat diet-induced obesity, which not only improved lipid metabolism but also altered stem cell composition in adipose tissue.
研究领域:
营养学
·
代谢生物学
·
细胞生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Hongwei Cao,Danfeng Ni,Ruihan Huang,Nabil Grimi,Xiao Guan
The effects of microwave (MW) and water bath (WB) treatments on the physicochemical properties and digestibility of oat protein-starch complexes were investigated. The textural and rheological results indicated that the MW treated group exhibited greater hardness, elasticity, and cohesiveness, as well as higher G′, G″, and apparent viscosity. The results of Fourier transform infrared spectroscopy and X-ray diffraction revealed that the rapid heating by MW promoted the formation of hydrogen bonds, more stable double-helix structures, and ordered structures, thereby enhancing starch-protein complex formation. SEM further validated these findings, showing that the gel network structure formed under MW treatment was denser and more stable, which resisted enzymatic hydrolysis. Starch digestion and LOP-CPS kinetic fitting results demonstrated a slower starch digestion rate in the MW treated group. Confocal laser scanning microscope analysis of the starch-protein interactions during digestion revealed that the physical barrier formed around the starch matrix hindered the binding of starch to amylase, making the starch less susceptible to hydrolysis. Therefore, MW treatment enhanced the gel structure of starch-protein complexes while decreasing their digestibility, positioning it as a promising approach for the development of slow-digesting foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 1
·e17645
·
IF 3.4
Wuxia Ge,Zhixin Xiao,Xinru Ding,Wentao Bi,David Da Yong Chen
Oats are a rich source of plant-based proteins owing to their nutritional value, diverse functions, and high abundance. However, traditional methods for extracting oat proteins (OPs), such as alkali solution acid precipitation (ASAP), can cause environmental pollution and potentially protein denaturation. In this work, we studied the use of deep eutectic solvents (DESs) and deep eutectic system (DESys)-based methods for OP extraction. The DES are composed of ionic liquids (ILs) and choline chloride (ChCl) as hydrogen bond acceptors (HBAs), and polyols as hydrogen bond donors (HBDs) for OP extraction. By systematically investigating the extraction conditions, it was found that using ChCl as an HBA in the DESys-based method allowed for a significant increase in protein recovery yield compared to the ASAP and DES-based methods. Furthermore, the physicochemical properties of OPs extracted using the ASAP, DES, and DESys-based methods exhibited some differences, particularly in their molecular structure, amino acid composition, and thermal properties, suggesting that the properties of OP could be potentially adjusted by DESys- and DES-based methods. When considering both toxicity and protein recovery yield, the DESys-based extraction method using ChCl as the HBA is more suitable for OP extraction. This study demonstrated a green and efficient method for OP extraction that minimizes environmental impact, potentially bridging the gap between ILs and DES, and offering insights for designing new DES- or DESys-based extraction strategies for biological molecules.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Fermentation-Basel
·
2024
·Vol. 10
·期 12
·618
·
IF 3.3
Yingxian Guan,Tong Zhao,Anrong Zhang,Di Zhang,Xiaoxiao Huang,Xiao Fang,Jiajun Geng,Jie Gang
Dietary intervention is the basis for the treatment of diabetes mellitus. This study employedGanoderma lucidum(GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods.
研究领域:
食品科学
·
营养学
·
医学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Ruge Cao,Yi Gao,Lu Wang,Chaomin Li,Ziyu Wang,Yinta Li,Ju Qiu
This study explores the effects of steaming, roasting, and steam explosion treatment on the structural, rheological, and functional properties of whole grain oat flour, with a particular focus on starch changes and starch-protein interactions. Steam explosion treatment altered the physicochemical properties of whole grain oat flour, evidenced by changes in color parameters ( L* from 70.9 to 67.4, WI from 58.6 to 54.4), degree of gelatinization (increased from 21.4 % to 89.9 %), and gel network stability. Notably, steam explosion treatment uniquely disrupted starch crystallinity and reduced amylopectin content (40.8 % to 31.1 %). Microscopic analysis (scanning electron microscopy, confocal laser scanning microscopy) and multi-scale structural characterization (infrared spectroscopy, differential scanning calorimetry) revealed that the oat starch-protein mixture exhibited a three-dimensional cellular network, with significantly increased hydrogen bonding between starch and protein. This interaction formed a cross-linked gel network structure, enhancing gel strength, water retention, and thermal stability while delaying starch retrogradation, ultimately improving the shelf life of oatmeal porridge. Mechanistic analysis revealed that steam explosion treatment enhanced water molecule binding to macromolecules, mitigating water migration and structural degradation during storage. This research provides new insights into the molecular interactions underpinning whole oat processing, offering a foundation for the development of high-quality whole oat-based products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Kai Huang,Shurong Zhang,Xiao Guan,Cheng Li,Sen Li,Yongyong Liu,Jialong Shi
This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）