المؤلفون: Gulten Soycan, Manuel Y. Schär, Angelika Kristek, Joanna Boberska, Sarah N.S. Alsharif, Giulia Corona, Peter R. Shewry, Jeremy P.E. Spencer

المصدر: Food Chemistry: X, Vol 3, Iss , Pp - (2019)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9–19.33 mg bound, 4.96–5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58–78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers. Keywords: Oats, Avenanthramides, Phenolic acids, Ferulic acid, Oat products, Oat cakes, Oat bran

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157519300495Test; https://doaj.org/toc/2590-1575Test

الوصول الحر: https://doaj.org/article/8396dd52024e4a49887306923cc72519Test

المؤلفون: Manuel Y. Schär, Gulten Soycan, Angelika Kristek, Gunter G. C. Kuhnle, Ondrej Kosik, Jeremy P. E. Spencer, Patrizia Heuer, Sarah N. S. Alsharif, Gemma E. Walton, Maria Wiese

المصدر: Kristek, A, Wiese, M, Heuer, P, Kosik, O, Schär, M Y, Soycan, G, Alsharif, S, Kuhnle, G G C, Walton, G & Spencer, J P E 2019, ' Oat bran, but not its isolated bioactive β-glucans or polyphenols, have a bifidogenic effect in an in vitro fermentation model of the gut microbiota ', British Journal of Nutrition, vol. 121, no. 5, pp. 549-559 . https://doi.org/10.1017/S0007114518003501Test

مصطلحات موضوعية: 0301 basic medicine, beta-Glucans, Avena, medicine.medical_treatment, Medicine (miscellaneous), Gut microbiota, Bifidogenic effects, Gut flora, Bifidogenic effects, Oats, beta-Glucan, Feces, 03 medical and health sciences, β-Glucan, Proteobacteria, medicine, Humans, Food science, 16S rRNA gene sequencing, Acetic Acid, Bifidobacterium, Whole Grains, 030109 nutrition & dietetics, Nutrition and Dietetics, biology, Bacteroidetes, Chemistry, Prebiotic, food and beverages, Polyphenols, SCFA, biology.organism_classification, Enterobacteriaceae, Gastrointestinal Microbiome, Prebiotics, 030104 developmental biology, Polyphenol, Fermentation, Whole food, Propionates

الوصف: Wholegrain oats are known to modulate the human gut microbiota and have prebiotic properties (increase the growth of some health-promoting bacterial genera within the colon). Research to date mainly attributes these effects to the fibre content; however, oat is also a rich dietary source of polyphenols, which may contribute to the positive modulation of gut microbiota.In vitroanaerobic batch-culture experiments were performed over 24 h to evaluate the impact of two different doses (1 and 3 % (w/v)) of oat bran, matched concentrations ofβ-glucan extract or polyphenol mix, on the human faecal microbiota composition using 16S RNA gene sequencing and SCFA analysis. Supplementation with oats increased the abundance of Proteobacteria (PPsd27)v. 28 (sd5) mm;PBifidobacteriumunassigned at 10 h andBifidobacterium adolescentis(Pβ-glucan treatment induced an increase in the phylum Bacteroidetes at 24 h, it explains the Bacteriodetes effects of oats as a food matrix. The polyphenol mix induced an increase in Enterobacteriaceae family at 24 h. In conclusion, in this study, we found that oats increased bifidobacteria, acetic acid and propionic acid, and this is mediated by the synergy of all oat compounds within the complex food matrix, rather than its main bioactiveβ-glucan or polyphenols. Thus, oats as a whole food led to the greatest impact on the microbiota.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c692f687f7cb2fbcbf326289bb2e7feTest
https://doi.org/10.1017/s0007114518003501Test

المؤلفون: Joanna Boberska, Jeremy P. E. Spencer, Gulten Soycan, Angelika Kristek, Giulia Corona, Peter R. Shewry, Manuel Y. Schär, Sarah N. S. Alsharif

المصدر: Food Chemistry: X, Vol 3, Iss, Pp-(2019)
Food Chemistry: X

مصطلحات موضوعية: 0106 biological sciences, animal structures, Phenolic acids, Oat products, Oat cakes, Oat bran, lcsh:TX341-641, Health benefits, Oats, 01 natural sciences, Article, Analytical Chemistry, Ferulic acid, chemistry.chemical_compound, otorhinolaryngologic diseases, Food science, 2. Zero hunger, lcsh:TP368-456, Chemistry, 010401 analytical chemistry, fungi, Avenanthramides, food and beverages, 0104 chemical sciences, lcsh:Food processing and manufacture, Polyphenol, Composition (visual arts), lcsh:Nutrition. Foods and food supply, 010606 plant biology & botany, Food Science

الوصف: Highlights • Commercial oat products contained ten phenolic acids and three avenanthramides. • Commercial oats provide 15.79–25.05 mg total phenolic acids in a 40 g serving of oats. • The concentrations and compositions in the products were broadly similar. • Major component was ferulic acid (58–78.1%) in all products. • Oatbran concentrate has the highest levels of phenolic acids and avenanthramides.
Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9–19.33 mg bound, 4.96–5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58–78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e72b20fa7139a43508199359101a75a5Test
https://centaur.reading.ac.uk/85763/1/1-s2.0-S2590157519300495-main.pdfTest

المؤلفون: Laura J. Sargent, Julie A. Lovegrove, Laura Harkness, Caroline Saunders, Jeremy P. E. Spencer, Angelika Kristek, Catarina Rendeiro, Kim G. Jackson, Honglin Dong, Ian Rowland

المصدر: The Journal of Nutrition. 146:1197-1203

مصطلحات موضوعية: Adult, Blood Glucose, Dietary Fiber, Male, 0301 basic medicine, medicine.medical_treatment, Medicine (miscellaneous), 030209 endocrinology & metabolism, Orange (colour), Fatty Acids, Nonesterified, Body Mass Index, 03 medical and health sciences, 0302 clinical medicine, Double-Blind Method, Risk Factors, medicine, Humans, Insulin, Ingestion, Food science, Meals, Triglycerides, Aged, Glycemic, Metabolic Syndrome, Orange juice, Cross-Over Studies, 030109 nutrition & dietetics, Nutrition and Dietetics, Chemistry, Middle Aged, Postprandial Period, Fruit and Vegetable Juices, Cholesterol, Postprandial, Before Breakfast, Cardiovascular Diseases, Glycemic Index, Body mass index, Biomarkers, Citrus sinensis

الوصف: Background: Prospective cohort studies show that higher dietary fiber intake is associated with reduced cardiovascular disease risk, yet the impact on postprandial glucose and insulin responses is unclear. Objective: This study aims to evaluate the effects of orange beverages with differing fiber concentrations on postprandial glycemic responses (secondary outcome measure) after a sequential breakfast and lunch challenge in men with increased cardiometabolic risk. Methods: Thirty-six men (aged 30–65 y; body mass index 25–30 kg/m2: fasting triacylglycerol or total cholesterol concentrations: 0.8–2.2 or 6.0–8.0 mmol/L, respectively) were provided with a high-fat mixed breakfast and were randomly assigned to consume 240 mL Tropicana (PepsiCo, Inc.) pure premium orange juice without pulp (OJ), OJ with 5.5 g added orange pomace fiber (OPF), juice made from lightly blended whole orange, or an isocaloric sugar-matched control (Control) on 4 occasions separated by 2 wk. A medium-fat mixed lunch was provided at 330 min. Blood samples were collected before breakfast and on 11 subsequent occasions for 420 min (3 time points postlunch) to determine postprandial glucose, insulin, lipid, and inflammatory biomarker responses. Repeated-measures ANOVA was used for data analysis. Results: OPF significantly (P < 0.05) reduced the maximal change in glucose concentrations (1.9 6 0.21 mmol/L) reached after breakfast compared with other treatments (2.3–2.4 mmol/L) and after lunch (3.0 6 0.05 mmol/L) compared with OJ (3.6 6 0.05 mmol/L). The maximal change in insulin concentration (313 6 25 pmol/L) was also lower compared with Control (387 6 30 pmol/L) and OJ (418 6 39 pmol/L) after breakfast. OPF significantly delayed the time to reach the peak glucose concentration compared with Control and OJ, and of insulin compared with Control after breakfast. Conclusion: OPF consumed with breakfast may lower postprandial glycemic and insulinemic responses to typical meal ingestion in men with increased cardiometabolic risk. This trial is registered at clinicaltrials.gov as NCT01963416.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d25ff93edb360013009b1d8dd25fe8Test
https://doi.org/10.3945/jn.115.226001Test

المؤلفون: Gulten Soycan, Jeremy P. E. Spencer, Jodee Johnson, Peter R. Shewry, Manuel Y. Schär, Sarah N. S. Alsharif, Angelika Kristek, Giulia Corona

مصطلحات موضوعية: Ldl cholesterol, Nutrition and Dietetics, business.industry, Cholesterol, Significant difference, Medicine (miscellaneous), food and beverages, Lower risk, law.invention, Ferulic acid, chemistry.chemical_compound, Blood pressure, Randomized controlled trial, chemistry, law, Medicine, Platelet, Food science, business

الوصف: Wholegrain consumption is linked to a lower risk of cardiovascular disease. Evidence from randomized controlled trials have established that the consumption of wholegrain oats lowers blood cholesterol, via a mechanism partly mediated by β-glucan soluble fiber. However, oats contain an array of phenolic acids, including ferulic acid and also structurally related avenanthramides, which may also contribute to the cardiovascular health benefits of oat intake. We investigated whether 4 weeks, daily consumption of oat phenolics leads to improvement in markers of CVD risk men and women.In a 3 arm crossover single-blind, placebo-controlled trial, 28 volunteers consumed either: 1) oatmeal/oatcake intervention (-containing 48.9 mg of phenolic acids and 19.2 mg of avenanthramides); 2) oatbran concentrate + rice porridge/wheat cracker intervention (-containing 38.4 mg of phenolic acids and 0.5 mg of avenanthramides) or 3) rice porridge/wheat cracker intervention (containing 13.8 mg of phenolic acids). All treatments were matched in soluble fiber (4.8g) and energy (500kcal). The primary endpoint was FMD and other cardiovascular endpoints were blood pressure, LDI, LDL/HDL cholesterol, platelets and endothelial cell-derived extracellular vesicles (EVs). All measures were taken at baseline and after three, 4 week long intervention periods and two washout periods.Our data indicates an increase by 1.09 % ± 0.41 %(Mean ± SEM) in FMD response following high phenolic oat intake with a significant difference (P = 0.007) between baseline and post-intervention. Consumption of high phenolic oats also led to a significant improvement in 24-hour SBP, day time SBP and night time SBP (P < 0.01, P < 0.01 and P < 0.05) and day time and night time DBP (p < 0.05). There was also a significant decrease with total and LDL cholesterol after the consumption of moderate and high phenolic oat interventions (P < 0.05) and a small improvement in LDI (both Ach and SNP) but not significant. The number of resting endothelial EVs were also found to be increasing after the consumption of high phenolic oats.The findings of this study may provide evidence about the role of oat phenolic acids and avenanthramides in cardiovascular health and contribute to more effective public health advice about the consumption of oats and healthy cardiovascular aging.

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9822c18635a1d131ba4054b793c3dc3cTest
https://doi.org/10.1017/s0029665120005327Test