Department of Food Science, University of Otago, Dunedin, New Zealand.
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70070. doi: 10.1111/1541-4337.70070.
The nutritional value of oats can be enhanced through solid-state fermentation (SSF) to release otherwise tightly bound, inaccessible nutrients and bioactives. Extensive research has shown that SSF can liberate bioactive compounds from oats, such as phenolic compounds and peptides through modification of the microstructure. Studies also demonstrate that SSF enhances the bioactive properties of oats, including antioxidant, antidiabetic, anticancer, anti-inflammatory, and angiotensin-converting enzyme inhibitory. Additionally, SSF can modify the macronutrient and antinutritional components of oat substrates. In particular, the protein fraction can be enriched by SSF with filamentous fungi due to the inherently proteinous nature of their mycelium. Most SSF microorganisms can also reduce the antinutritional compounds in oats like tannins and phytic acid. Despite the breadth of SSF research for oat substrates, no review exists for oat specifically and more generally, and no review exists considering bioactive and nutritional aspects together. This review extensively discussed these facets. Future research avenues are explored and should provide insight into the microstructural modification of oats as a function of different fermentation conditions by leveraging advancements in imaging. Mechanistic and quantitative insight into how these structural changes and biotransformations influence the release of bioactive compounds (including the dynamic digestion process) should be explored. The molecular mechanism by which specific SSFed oat bioactive compounds (phenols and peptides) confer their biological effects requires further development. Combining analysis of the macronutrient and bioactive properties of solid-state-fermented oat substrates provides a more detailed picture of the overall nutritional value and health implications of solid-state fermented oat products.
通过固态发酵（SSF）可以提高燕麦的营养价值，从而释放原本紧密结合、难以获取的营养物质和生物活性物质。大量研究表明，SSF 可以通过改变微观结构从燕麦中释放生物活性化合物，如酚类化合物和肽类。研究还表明，SSF 可以增强燕麦的生物活性特性，包括抗氧化、抗糖尿病、抗癌、抗炎和血管紧张素转化酶抑制作用。此外，SSF 可以修饰燕麦底物的宏量营养成分和抗营养成分。特别是，由于其菌丝体的固有蛋白质性质，丝状真菌可以通过 SSF 使蛋白质部分得到富集。大多数 SSF 微生物还可以降低燕麦中的抗营养化合物，如单宁和植酸。尽管对燕麦底物的 SSF 研究广泛，但针对燕麦的具体研究没有综述，更没有同时考虑生物活性和营养方面的综述。本文广泛讨论了这些方面。探讨了未来的研究方向，应该通过利用成像技术的进步，深入了解不同发酵条件下燕麦的微观结构修饰。应该探索这些结构变化和生物转化如何影响生物活性化合物释放（包括动态消化过程）的机制和定量见解。需要进一步研究特定 SSF 燕麦生物活性化合物（酚类和肽类）发挥其生物学作用的分子机制。结合固态发酵燕麦底物的宏量营养和生物活性特性分析，可以更详细地了解固态发酵燕麦产品的整体营养价值和健康影响。
