RT Journal Article
T1 A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
A1 Aparicio García, Natalia
A1 Martínez Villaluenga, Cristina
A1 Frias, Juana
A1 Crespo Perez, Laura
A1 Fernández, Cristina Fernández
A1 Alba Rubio, Claudio
A1 Rodríguez, Juan Miguel
A1 Peñas, Elena
AB 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.
PB MPDI
SN 2072-6643
YR 2021
FD 2021-07-23
LK https://hdl.handle.net/20.500.14352/5033
UL https://hdl.handle.net/20.500.14352/5033
LA eng
NO MINECO/FEDER
NO AEI/FEDER
DS Docta Complutense
RD 5 abr 2025