• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1811-1814
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• 2009

The effect of fermentation with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus on the microbiological characteristics of oat extract was investigated. Changes in pH, titratable acidity and viable cell populations indicated that growth was better in mixed cultures of L. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus. Growth of S. salivarius subsp. thermophilus in oat extract was more rapid than growth of L. delbrueckii subsp. bulgaricus. Cooperative interaction between two cultures during fermentation of oat extract as in yogurt from cow's milk was observed, but the intensity was relatively weak.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Biomedical Science Letters
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• v.22 no.4
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• pp.207-210
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• 2016

The efficacy of extracts of oat (Avena sativa L.) bran in loperamide-induced constipation in SD rats was evaluated. The rats were divided into six groups of five rats each. The animals in Group 1 (control) and Group 2 (constipated control) were administered with distilled water orally. Groups 3, 4 and 5 comprised of constipated rats administered 100, 200 and 300 mg/kg body weight per day of extract of oat (Avena sativa L.) bran respectively while Group 6 were constipated rats administered bisacodyl (0.25 mg/kg body weight). Constipation was induced by oral administration of loperamide. The feeding characteristics, body weight, fecal properties were monitored. The results show that oats (Avena sativa L.) bran possesses laxative effects in loperamide-induced constipated rats.

• Korean Journal of Pharmacognosy
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• v.52 no.4
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• pp.251-256
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• 2021

Oat, the seeds of Avena sativa L. (Gramineae), is an important dietary staple for people in many countries. Previous studies reported that A. sativa had various pharmacological effects such as anti-inflammatory, antitumor, neurotonic, and antispasmodic activities. In this study, Caenorhabditis elegans model system was used to investigate the antioxidant activity of methanol extract of oat. The ethyl acetate soluble fraction of the oat methanol extract showed the best DPPH radical scavenging activity. The ethyl acetate fraction was measured for the activity of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans along with reactive oxygen species (ROS) level. In addition, to confirm that the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the ethyl acetate fraction, SOD-3 expression was measured using GFP-expressing transgenic worm. As a result, the ethyl acetate fraction increased SOD and catalase activities, and decreased ROS accumulation in a dose-dependent manner. In addition, the ethyl acetate fraction-treated CF1553 worm showed higher SOD-3::GFP intensity compared to the control.

• Korean Journal of Weed Science
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• v.18 no.4
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• pp.348-355
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• 1998

This study was conducted to identify allelopathic compounds in rye and oat straw extracts by HPLC analysis. These extracts were analyzed with 12 standard chemicals including salicylic acid. 11 chemicals in rye extract except for naringin and in oat extract except for catechin were identified. Salicylic acid(8.34mg/g) in rye straw extracts and naringin(7.50mg/g) in oat straw extracts among these standard chemicals were identified as the largest amount substance. The germination of Chenopodium ablum seeds was significantly inhibited by these chemicals at $10^{-3}$ and $10^{-4}M$ concentrations as compared to control. Salicylic acid in rye and naringin in oat were considered as the major allelopathic substances although allelopathy may be caused by an interaction of many substances. Yet many unidentified chemical compounds are present in both extracts.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.942-947
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• 2006

The effect of oat bran extracts on the formation of aberrant crypt foci (ACF) in the colon induced by 1,2-dimethylhydrazine (DMH) was studied in F344 male rats. Extracts were prepared using various combinations of temperature (40, 45, 50, 55, or 60$^{\circ}C:\;X_1$), ethanol concentration (0,5, 10, 15, or 20%: $X_2$), and pH (5, 6, 7, 8, or 9: $X_3$). Among the various extracts tested, one ethanol extract (EE; $45^{\circ}C$, 15% ethanol at pH 6) and one water extract (WE; $50^{\circ}C$ at pH 5) were selected based on their in vitro antitumor activity. The animals were fed with basal diet alone or basal diet supplemented with 0.25 or 0.5% of EE or WE for 6 weeks. During the initial 2 weeks of the 6-week test period, the rats were subcutaneously injected with DMH (30 mg/kg) 4 times for the induction of ACF. DMH induced an average of 322.7 and 142.9 aberrant crypts (AC) and ACF, respectively. A low dose (0.25%) of EE (containing 38.3% ${\beta}$-glucan) and WE (containing 22.8% ${\beta}$-glucan) greatly reduced the numbers of DMH-induced AC and ACF. Significantly, ACF consisting of more than 3 AC were reduced by half in which the effect of EE, containing a higher concentration of ${\beta}$-glucan, was superior to that of WE. These results demonstrate that oat bran extracts may confer protection against colon carcinogenesis.

• BMB Reports
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• v.31 no.3
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• pp.221-226
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• 1998

Phosphorylation of phytochrome may play important functional roles to control plant photomorphogenesis. Many attempts have failed to identify the protein kinase that phosphorylates phytochrome in vivo. It has been reported that a polycation-stimulated protein kinase activity was associated with the purified phytochrome. However, it is not known if the kinase activity is an intrinsic property of phytochrome or whether it comes from a contaminant of the purified phytochrome. In the present study, three protein kinases that phosphorylate phytochrome have been identified from etiolated oat seedlings. A polycationstimulated protein kinase that had very similar enzymatic properties with that associated with the purified phytochrome was identified in the cytosolic extract. It phosphorylated several contaminant proteins in the kinase preparation as well as phytochrome and had a broad substrate specificity. A CK II-type protein kinase phosphorylated phytochrome and the exogenously added casein. It is likely that this kinase may not be a feasible candidate for the kinase phosphorylating phytochrome in vivo since the content of the kinase seemed to well exceed the content of phytochrome in the etiolated oat seedlings. Another protein kinase that had unique enzymatic properties phosphorylated phytochrome very specifically and seemed to be present in a small quantity in the etiohlted seedlings. It is expected that one of three kinases may be responsible for the phytochrome phosphorylation in vivo.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1681-1684
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• 2016

Oats (Avena sativa L.) are well known for having high contents of bioactive compounds and health benefits. The objective of this study was to evaluate the antioxidant compounds and antioxidant activities of methanolic extracts from milling fractions and whole grains of oat. The contents of total polyphenolics and flavonoids were analyzed by spectrophotometric methods. ABTS radical and DPPH radical scavenging activities and reducing power were used to compare relative antioxidant activities of milling fractions from oat. Total polyphenolics and flavonoids were much more abundant in oat bran extract than in extracts from whole grain and endosperm. In addition, high levels of ABTS radical (42.34 mg Trolox equivalent antioxidant capacity (TEAC)/100 g sample) and DPPH radical (24.18 mg TEAC/100 g sample) scavenging activities and reducing power ($A_{700}=0.76$) were detected in oat bran. The results of this study indicate that oat bran has significantly higher antioxidant activities and appears to have significant health benefits.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.