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...

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Detalles Bibliográficos
Autores: Aparicio García, Natalia, Martínez Villaluenga, Cristina, Frias, Juana, Crespo Perez, Laura, Fernández, Cristina Fernández, Alba Rubio, Claudio, Rodríguez, Juan Miguel, Peñas, Elena
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/5033
Acceso en línea:https://hdl.handle.net/20.500.14352/5033
Access Level:acceso abierto
Palabra clave:oat
germination
fermentation
beverage
celiac disease
gluten-free diet
microbiota
Dietética y nutrición (Medicina)
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
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spelling A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac IndividualsAparicio García, NataliaMartínez Villaluenga, CristinaFrias, JuanaCrespo Perez, LauraFernández, Cristina FernándezAlba Rubio, ClaudioRodríguez, Juan MiguelPeñas, Elenaoatgerminationfermentationbeverageceliac diseasegluten-free dietmicrobiotaDietética y nutrición (Medicina)Dietética y nutrición (Farmacia)3206 Ciencias de la NutriciónThe 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.MPDIUniversidad Complutense de Madrid20212021-07-2320212021-07-23journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/5033reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/50332026-06-02T12:44:21Z
dc.title.none.fl_str_mv A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
title A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
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_short 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_sort A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
dc.creator.none.fl_str_mv Aparicio García, Natalia
Martínez Villaluenga, Cristina
Frias, Juana
Crespo Perez, Laura
Fernández, Cristina Fernández
Alba Rubio, Claudio
Rodríguez, Juan Miguel
Peñas, Elena
author Aparicio García, Natalia
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
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
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv oat
germination
fermentation
beverage
celiac disease
gluten-free diet
microbiota
Dietética y nutrición (Medicina)
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
topic oat
germination
fermentation
beverage
celiac disease
gluten-free diet
microbiota
Dietética y nutrición (Medicina)
Dietética y nutrición (Farmacia)
3206 Ciencias de la Nutrición
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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-07-23
2021
2021-07-23
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/5033
url https://hdl.handle.net/20.500.14352/5033
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MPDI
publisher.none.fl_str_mv MPDI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869415516083322880
score 15,300724

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