A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophag...
| Authors: | ; ; ; ; ; ; ; |
|---|---|
| Format: | Article |
| Publication date: | 2021 |
| Country: | España |
| Institution: | Universidad Complutense de Madrid (UCM) |
| Repository: | Docta Complutense |
| Language: | English |
| OAI Identifier: | oai:docta.ucm.es:20.500.14352/5033 |
| Online Access: | https://hdl.handle.net/20.500.14352/5033 |
| Access Level: | Open access |
| Keyword: | oat germination fermentation beverage celiac disease gluten-free diet microbiota Dietética y nutrición (Medicina) Dietética y nutrición (Farmacia) 3206 Ciencias de la Nutrición |
| _version_ | 1878737768606072832 |
|---|---|
| author | Aparicio García, Natalia |
| author2 | Martínez Villaluenga, Cristina Frias, Juana Crespo Perez, Laura Fernández, Cristina Fernández Alba Rubio, Claudio Rodríguez, Juan Miguel Peñas, Elena |
| author2_role | author author author author author author author |
| author_browse | Alba Rubio, Claudio Aparicio García, Natalia Crespo Perez, Laura Fernández, Cristina Fernández Frias, Juana Martínez Villaluenga, Cristina Peñas, Elena Rodríguez, Juan Miguel |
| author_facet | Aparicio García, Natalia Martínez Villaluenga, Cristina Frias, Juana Crespo Perez, Laura Fernández, Cristina Fernández Alba Rubio, Claudio Rodríguez, Juan Miguel Peñas, Elena |
| author_role | author |
| collection | Docta Complutense |
| description | The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophages and Caco-2 cells were evaluated. Immunoreactivity against AGA and antioxidant activity were not detected in SOFB, but it exhibited significant anti-inflammatory activity. The tolerability and impact of SOFB consumption for 6 months on nutritional status and intestinal microbiota composition were investigated in 10 celiac adults (five treated and five control). SOFB consumption did not adversely affect duodenal mucosa nor the total IgA or anti-tissue transglutaminase antibody (IgA-tTG) levels in celiac participants, but it significantly decreased total cholesterol levels at all sampling times and folic acid levels at the end of the study compared to the placebo beverage. SOFB administration also shifted gut microbiota, leading to a higher relative abundance of some beneficial bacteria including the genera Subdoligranulum, Ruminococcus and Lactobacillus in the SOFB group. This study provides supporting evidence of the safety of health benefits of a novel functional beverage produced from sprouted oat. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ES_a4a9bb0d010957bcbbcf2f092a2a4aaa |
| institution | Universidad Complutense de Madrid (UCM) |
| instname_str | Universidad Complutense de Madrid (UCM) |
| language | eng |
| network_acronym_str | ES |
| network_name_str | España |
| oai_identifier_str | oai:docta.ucm.es:20.500.14352/5033 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | MPDI |
| publisherStr | MPDI |
| reponame_str | Docta Complutense |
| spelling | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals Aparicio García, Natalia Martínez Villaluenga, Cristina Frias, Juana Crespo Perez, Laura Fernández, Cristina Fernández Alba Rubio, Claudio Rodríguez, Juan Miguel Peñas, Elena oat germination fermentation beverage celiac disease gluten-free diet microbiota Dietética y nutrición (Medicina) Dietética y nutrición (Farmacia) 3206 Ciencias de la Nutrición The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophages and Caco-2 cells were evaluated. Immunoreactivity against AGA and antioxidant activity were not detected in SOFB, but it exhibited significant anti-inflammatory activity. The tolerability and impact of SOFB consumption for 6 months on nutritional status and intestinal microbiota composition were investigated in 10 celiac adults (five treated and five control). SOFB consumption did not adversely affect duodenal mucosa nor the total IgA or anti-tissue transglutaminase antibody (IgA-tTG) levels in celiac participants, but it significantly decreased total cholesterol levels at all sampling times and folic acid levels at the end of the study compared to the placebo beverage. SOFB administration also shifted gut microbiota, leading to a higher relative abundance of some beneficial bacteria including the genera Subdoligranulum, Ruminococcus and Lactobacillus in the SOFB group. This study provides supporting evidence of the safety of health benefits of a novel functional beverage produced from sprouted oat. MPDI https://hdl.handle.net/20.500.14352/5033 |
| spellingShingle | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals Aparicio García, Natalia oat germination fermentation beverage celiac disease gluten-free diet microbiota Dietética y nutrición (Medicina) Dietética y nutrición (Farmacia) 3206 Ciencias de la Nutrición |
| title | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| title_full | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| title_fullStr | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| title_full_unstemmed | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| title_short | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| title_sort | A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals |
| topic | oat germination fermentation beverage celiac disease gluten-free diet microbiota Dietética y nutrición (Medicina) Dietética y nutrición (Farmacia) 3206 Ciencias de la Nutrición |
| topic_facet | oat germination fermentation beverage celiac disease gluten-free diet microbiota Dietética y nutrición (Medicina) Dietética y nutrición (Farmacia) 3206 Ciencias de la Nutrición |
| url | https://hdl.handle.net/20.500.14352/5033 |