TY - JOUR
T1 - The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage
AU - Bocchi, Serena
AU - Rocchetti, Gabriele
AU - Elli, Marina
AU - Lucini, Luigi
AU - Lim, Chong-Yoon
AU - Morelli, Lorenzo
PY - 2021
Y1 - 2021
N2 - Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat beverages. The fibre components found in the oat are recognized for their beneficial effects, despite other bioactive compounds with healthy properties being present. This work aimed to evaluate the metabolites profile of a commercial oat beverage, either fermented with lactic bacteria or not, following in vitro gastro-intestinal digestion. UHPLC-QTOF untargeted metabolomics allowed investigation of the bioaccessibility of health-related metabolites from the oat beverage at the intestinal level. The results identified flavonoids, phenolic acids (avenanthramides), amino acids and steroids as the major classes of compounds. In particular, after in vitro digestion, amino acids, peptides, and phenolic acids showed the highest increases. The co-fermentation of oat milk by Lactobacillus spp. and Bifidobacterium spp. strains decreased the levels of both lignans and phytic acid, while increased the levels of some polyphenols like avenanthramides. Furthermore, fermentation by microorganisms increased the bioaccessibility of specific amino acids, vitamins, and polyphenols (flavonoids and phenolic acids). Interestingly, despite lacking a significant part of beta-glucans, the HPAEC-PAD profiling of our oat beverage evidenced that the fermentation process did not alter the oligosaccharides profile, thus preserving its prebiotic potential. The phytochemical profile of oat milk was shown to have a functional potential. Nonetheless, the fermentation by bacterial strains changed the profile of metabolites during in vitro digestion, thus offering an interesting option in the future development of cereal-based beverages.
AB - Oat (Avena sativa L.) is widely appreciated for its beneficial properties for human health, which have led to the introduction of more food products on the market, including oat beverages. The fibre components found in the oat are recognized for their beneficial effects, despite other bioactive compounds with healthy properties being present. This work aimed to evaluate the metabolites profile of a commercial oat beverage, either fermented with lactic bacteria or not, following in vitro gastro-intestinal digestion. UHPLC-QTOF untargeted metabolomics allowed investigation of the bioaccessibility of health-related metabolites from the oat beverage at the intestinal level. The results identified flavonoids, phenolic acids (avenanthramides), amino acids and steroids as the major classes of compounds. In particular, after in vitro digestion, amino acids, peptides, and phenolic acids showed the highest increases. The co-fermentation of oat milk by Lactobacillus spp. and Bifidobacterium spp. strains decreased the levels of both lignans and phytic acid, while increased the levels of some polyphenols like avenanthramides. Furthermore, fermentation by microorganisms increased the bioaccessibility of specific amino acids, vitamins, and polyphenols (flavonoids and phenolic acids). Interestingly, despite lacking a significant part of beta-glucans, the HPAEC-PAD profiling of our oat beverage evidenced that the fermentation process did not alter the oligosaccharides profile, thus preserving its prebiotic potential. The phytochemical profile of oat milk was shown to have a functional potential. Nonetheless, the fermentation by bacterial strains changed the profile of metabolites during in vitro digestion, thus offering an interesting option in the future development of cereal-based beverages.
KW - Carbohydrates profile
KW - Fermentation
KW - Foodomics
KW - Functional foods
KW - In vitro digestion
KW - Oat beverage
KW - Carbohydrates profile
KW - Fermentation
KW - Foodomics
KW - Functional foods
KW - In vitro digestion
KW - Oat beverage
UR - http://hdl.handle.net/10807/179012
U2 - 10.1016/j.foodres.2021.110216
DO - 10.1016/j.foodres.2021.110216
M3 - Article
SN - 0963-9969
VL - 142
SP - 110216
EP - 110216
JO - Food Research International
JF - Food Research International
ER -