Oat (Avena sativa L.) fermented by GRAS-grade microorganisms: From improvement of the quality properity and health benefits, safety assessment to potential industrial applications

Abstract

Background

Oats, as a staple grain, are rich in soluble fibers, proteins, and phenolic compounds but are often underutilized due to the presence of anti-nutritional factors and limited bioavailability of certain bioactive components. The use of Generally Recognized As Safe (GRAS)-grade microorganisms in oat fermentation not only addresses these limitations but also aligns with the increasing demand for sustainable and health-promoting functional foods.

Scope and approach

The study presents a systematic and comprehensive review of the effects of GRAS-grade microbial fermentation (GMF) on the quality properties of oats. It investigates the ways in which fermentation improves their nutritional constituents and bioactive compounds, elucidates the mechanisms underlying these alterations, and assesses the associated health benefits. Additionally, the review addresses the biosafety of fermented oats and emphasizes their recent applications within the food industry.

Key findings and conclusions

The fermentation process conducted by GRAS-grade microorganisms significantly improves the quality properties of oats. This enhancement is achieved through the increased release, biotransformation, and bioavailability of active compounds, as well as the improvement of flavor and sensory attributes. Additionally, fermentation contributes to the reduction of anti-nutritional factors and biotoxins present in oats. GMF effectively improved the health benefits of oat. Fermented-oat showed many potential biological activities such as antioxidant, anti-diabetic, cholesterol-lowering, anti-obesity, anti-hypertensive, anti-gluten-sensitive enteropathy, and anti-cancer properties. Safety issues of fermented oat were also summarized. Fermented-oats also hold promise for application in foods, nutraceuticals, and agricultural industries such as fermented-oat yogurts or beverages, fermented oat sauces, baked oat food, oat-based non-dairy yogurt, nutraceuticals and high-quality feed ingredient. Consequently, fermented oats may serve as a promising food component for the formulation of functional food products, aimed at attaining elevated consumer acceptance and health advantages.