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To investigate the effects of oat fiber on animal constipation and elucidate its underlying mechanisms. Male BALB/c mice were randomly allocated into five groups: control group (CON), model control group (MODEL), low dose group (LOW), middle dose group (MIDDLE), high dose group (HIGH). Constipation was induced in the mice by intragastric administration of loperamide. Subsequently, the mice (except those in the CON and MODEL groups) were administered oat fiber intragastrically for 21 consecutive days. Compared with the MODEL group, oat fiber significantly increased the number of fecal pellets, fecal wet weight, and fecal water content ( < 0.05), shortened the time to first black stool excretion ( < 0.05), and enhanced the small intestinal propulsion rate in constipated mice. Additionally, oat fiber significantly upregulated motilin (MTL) and gastrin (GAS) levels ( < 0.05), while downregulating vasoactive intestinal peptide (VIP) and somatostatin (SS) levels ( < 0.05). It also significantly reduced the transcription level of Aquaporin 8 (AQP8) ( < 0.05), effectively alleviating intestinal mucosal injury and immune inflammation. The relative expression levels of TNF-α and IL-1β were significantly decreased in the oat fiber group ( < 0.05). Gut microbiota analysis revealed that oat fiber increased both the abundance and diversity of gut microbiota in constipated mice. Specifically, oat fiber was found to enhance the relative abundance of Firmicutes while reducing that of . At the genus level, it promoted the proliferation of Lachnospiraceae_NK4A136_group and Roseburia. Oat fiber alleviates constipation in mice by modulating gastrointestinal regulatory peptides, gut microbiota, aquaporin and mitigating intestinal barrier damage and immune-inflammatory responses.
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http://dx.doi.org/10.3390/nu17152481 | DOI Listing |
J Food Sci Technol
October 2025
Department of Soil, Plant and Food Science (Di.S.S.P.A.), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Unlabelled: This study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian cow's cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10-20 g 100 g, BF: 0-10 g 100 g, Water: 60-70 g 100 g) affected the textural and cutting properties of the product.
View Article and Find Full Text PDFRecent Adv Food Nutr Agric
August 2025
Department of Biotechnology, IILM University, Greater Noida, Uttar Pradesh, India.
India, the second-largest producer of fruits and vegetables globally, generates significant quantities of agricultural by-products such as bran, husk, and seeds due to its rapidly expanding food processing sector. These by-products offer valuable opportunities for the extraction of dietary fiber and bioactive components, which can be incorporated into functional foods and nutraceutical products to address growing health concerns. Dietary fiber, an indigestible component of plant-based foods, can be classified into soluble and insoluble forms.
View Article and Find Full Text PDFMolecules
July 2025
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars' composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars.
View Article and Find Full Text PDFNutrients
July 2025
Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, No. 87, Dingjiaqiao, Gulou District, Nanjing 210009, China.
To investigate the effects of oat fiber on animal constipation and elucidate its underlying mechanisms. Male BALB/c mice were randomly allocated into five groups: control group (CON), model control group (MODEL), low dose group (LOW), middle dose group (MIDDLE), high dose group (HIGH). Constipation was induced in the mice by intragastric administration of loperamide.
View Article and Find Full Text PDFFood Chem X
July 2025
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 20, 3000 Leuven, Belgium.
Oat fermentation is often hampered by reduced enzymatic activity caused by kilning. We here investigate whether different enzymatic activities of oats at acidic-fermentation-relevant pH can enhance their nutritional and functional properties. Enzymatic activity (protease, xylanase, β-glucanase, amylase, phytase, and lipase) was assessed in kilned and non-kilned oat suspensions at pH 3.
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