Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy
ABSTRACT Oat (Avena sativa) is a health‐promoting food exhibiting prebiotic properties. We invented oat‐based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB). Oat_PB a...
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| Format: | Article |
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Wiley
2025-06-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.70052 |
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| author | Ruixue Wen Lanqi Zhou Wei Song Jiayao Lv Tianqi Liu Haizhou Wu Lin Shi |
| author_facet | Ruixue Wen Lanqi Zhou Wei Song Jiayao Lv Tianqi Liu Haizhou Wu Lin Shi |
| author_sort | Ruixue Wen |
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| description | ABSTRACT Oat (Avena sativa) is a health‐promoting food exhibiting prebiotic properties. We invented oat‐based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB). Oat_PB accumulated β‐glucan, avenanthramides (2c, 2p, and 2f) as well as free amino acids, for example, threonine, valine, arginine, aspartate, citrulline, and taurine, while reducing total phenol, flavone, and protein. Oat_PB enriched metabolites affecting lipid and glucose metabolism. Probiotics‐derived oat foods mitigated high‐sucrose‐induced obesity, liver injury, and repaired lipid and glucose metabolism in rats, with Oat_PB showing most pronounced effects. Oat_PB reversed high‐sucrose disturbed hepatic fatty acid profiles, and regulated genes and proteins involved in lipid homeostasis. Oat_PB ameliorated gut dysbacteriosis by increasing Alloprevotella, Prevotella, and Akkermansia while inhibiting harmful bacteria. Collectively, our study demonstrates the additional value of probiotic‐derived oat foods beyond the raw oat materials in preventing metabolic homeostasis and gut dysbacteriosis. |
| format | Article |
| id | doaj-art-af4254b18d064de9b7ec9e3469d53eef |
| institution | Kabale University |
| issn | 2666-3066 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj-art-af4254b18d064de9b7ec9e3469d53eef2025-08-20T03:44:39ZengWileyeFood2666-30662025-06-0163n/an/a10.1002/efd2.70052Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective EfficacyRuixue Wen0Lanqi Zhou1Wei Song2Jiayao Lv3Tianqi Liu4Haizhou Wu5Lin Shi6College of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaCollege of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaCollege of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaCollege of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaCollege of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaHubei Technology Innovation Center for Meat Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan PR ChinaCollege of Food Science and Nutritional Engineering Shaanxi Normal University Xi'an ChinaABSTRACT Oat (Avena sativa) is a health‐promoting food exhibiting prebiotic properties. We invented oat‐based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB). Oat_PB accumulated β‐glucan, avenanthramides (2c, 2p, and 2f) as well as free amino acids, for example, threonine, valine, arginine, aspartate, citrulline, and taurine, while reducing total phenol, flavone, and protein. Oat_PB enriched metabolites affecting lipid and glucose metabolism. Probiotics‐derived oat foods mitigated high‐sucrose‐induced obesity, liver injury, and repaired lipid and glucose metabolism in rats, with Oat_PB showing most pronounced effects. Oat_PB reversed high‐sucrose disturbed hepatic fatty acid profiles, and regulated genes and proteins involved in lipid homeostasis. Oat_PB ameliorated gut dysbacteriosis by increasing Alloprevotella, Prevotella, and Akkermansia while inhibiting harmful bacteria. Collectively, our study demonstrates the additional value of probiotic‐derived oat foods beyond the raw oat materials in preventing metabolic homeostasis and gut dysbacteriosis.https://doi.org/10.1002/efd2.70052fatty acid metabolismgut microbiotaoatpostbioticsynbiotic |
| spellingShingle | Ruixue Wen Lanqi Zhou Wei Song Jiayao Lv Tianqi Liu Haizhou Wu Lin Shi Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy eFood fatty acid metabolism gut microbiota oat postbiotic synbiotic |
| title | Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy |
| title_full | Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy |
| title_fullStr | Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy |
| title_full_unstemmed | Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy |
| title_short | Innovative Oat‐Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy |
| title_sort | innovative oat based postbiotic and synbiotic products chemical constituents and hepatoprotective efficacy |
| topic | fatty acid metabolism gut microbiota oat postbiotic synbiotic |
| url | https://doi.org/10.1002/efd2.70052 |
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