• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.183-183
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• 2022

This study was aimed to investigate the content of avenanthramides(AVNs) and other phenolic compounds in the grains of a naked oat cultivar, Daeyang, which were seeded in the fall and spring, and examine the effects of alcohol extracts from the grains on natural killer(NK) cell activity in vitro. The content of AVN-A, AVN-B, and AVN-C in the spring-seeded oat grains was 2.2 folds higher than the fall-seeded oat grains on average. Among these AVNs, the content of AVN-C was 1.9-folds higher in the spring-seeded oat grains(66.1㎍/g), comparing to the content in the fall-seeded oat grains(34.8㎍/g). The content of other phenolic compounds, such as phenolic acids and flavonoids in the spring-seeded oat grains was 1.1~4.7-folds higher than the fall-seeded oat grains. In particular, sinapinic acid was the most abundant phenolic acid in the spring-seeded oat grains(50.0㎍/g) and its content was 2.4-folds higher than its content in the fall-seed oat grains. Furthermore, NK cell activity in vitro treated with the spring-seeded oat grain extracts was 158%, and it was 18%p higher than NK cell activity treated with the extracts from the fall-seeded oat grain extracts. Our finding suggest that the bioactive properties of naked oat grains would be enhanced by spring seeding.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.785-788
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• 1998

Oat gum, a soluble dietary fiber, was extracted from rolled oat and the content of $\beta$-glucan and the cholesterol adsorption activity of oat gum were examined. The content of oat gum extracted from rolled oat was 5.15% and the amount of $\beta$-glucan in the oat gum was 29.48%. Most of the cholesterol adsorption of oat gum occurred within 10 hours in the dialysis cell and the cholesterol adsorption activity of oat gum was between 12 to 25%.

• BMB Reports
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• v.28 no.5
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• pp.387-391
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• 1995

In order to investigate whether phospholipase C (PLC) activity in oat celIs is regulated by Gprotein, we have characterized PLC in plasma membranes of oat tissues. To identify the purified plasma membrane, $K^+$-stimulated, $Mg^{2+}$-dependent ATPase activity was measured. The activity of ATPase was shown to be proportional to the concentration of membrane protein. To examine the PLC activity regulated by G-protein, we used the inside-out and outside-out plasma membrane mixture isolated from the oat cells. The plasma membrane mixture showed higher PLC activity than the one of the outside-out plasma membrane. This suggests that PLC activity is located at the cytoplasmic surface of plasma membrane. PLC activity in plasma membrane mixture was dependent on $Ca^{2+}$ with maximum activity at 100 ${\mu}m$ $Ca^{2+}$ and it was inhibited by 1 mM EGTA. Using Sep-pak $Accell^{TM}$ Plus QMA chromatography, we found that inositol 1,4,5-trisphosphate ($IP_3$) was produced in the presence of 10 ${\mu}m$ $Ca^{2+}$. The PLC activity in the membrane was enhanced by an activator of G-protein ($GTP{\gamma}S$) and not by an inhibitor ($GDP{\beta}S$). This indicates that a G-protein is involved in the activation of PLC in the plasma membrane of oat cells.

• Journal of Plant Biology
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• v.29 no.3
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• pp.167-173
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• 1986

The effects of varying concentrations and durations of butachlor [N-(bytoxymethyl)-2-chlor-2', 6';-diethylacetanilide] treatment on oat (Avena sativa L.) root cell division were studied. Oats were treated from 0 to 48h with concentration ranging from 1$\times$10-6M to 1$\times$10-3M of butachlor. The highest concentration (1$\times$10-3M) of butachlor caused significant inhibition of cell division after 6h treatment. After 18h treatment, 49% and 66% inhibition of cell division occurred at 1$\times$10-5M and 1$\times$10-4M, respectively, while 16% inhibition of cell division occurred at 1$\times$10-6M concentration at same exposure period. Oat treated with 1$\times$10-5M and 1$\times$10-6M showed 69% and 38% inhibition of cell division after 36h. Increasing herbicide concentration at a specific time increased inhibition of cell division, and increasing the duration of treatment at a specific concentration also increased inhibition of cell division. In most instances the greatest inhibition of cell division occurred between 0 to 18h during 48h treatment. A range of concentration of 1$\times$10-5M to 1$\times$10-3M reduced cell enlargement significantly during 24h incubation period. The 1$\times$10-5M and 1$\times$10-3M caused 34% and 75% inhibition of cell enlargement. It was concluded that butachlor caused the growth inhibition of oats by inhibiting both cell division and cell enlargement.

• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.307-313
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• 2008

The yeast surface expression system, pCTXYN (6.8 kb), of Bacillus endoxylanase gene (xynB, 642 bp) was constructed and introduced into Saccharomyces cerevisiae EBY100 cell. The transformed yeast cell showing the highest endoxylanase activity was selected through the active staining of colonies grown on YPDG medium containing xylan. With the yeast transformant, EBY100/pCTXYN, grown on galactose containing medium, it was found that the endoxylanase was successfully displayed on the yeast cell surface and the xylooligosaccharides were efficiently produced from xylan. The most of endoxylanase activity was detected in the cell fraction and reached about 1.9 unit/mL after 48 h cultivation. The optimized conditions for xylooligosaccharides production from xylan were determined as follows: substrate and its concentration, oat spelt xylan 6%; concentration of yeast whole-cell, 5 unit/mL; temperature, $50^{\circ}C$, and reaction time $2{\sim}4\;h$. When the oat spelts xylan and corncob xylan were hydrolyzed by treatment with cell surface-displayed endoxylanase, xylotriose was formed as a main product.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.51-56
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• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.9
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• pp.1219-1227
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• 2000

Rumination behavior, in vivo digestibility of cell wall constituents, particle size reduction in the rumen, and retention time in the digestive tract of sheep were examined using rice and oat straw as roughage sources. The in sacco digestibility, rumen fermentation, and microbial population and internal adenosine 5-triphosphate (ATP) content were also determined under feeding conditions of high-roughage and high-concentrate diets. Chewing number and time in rumination behavior were higher with rice straw than with oat straw, while the in sacco and in vivo DMD of rice straw were consistently lower than those of oat straw. Rice straw also showed higher frequency of thinner and longer particles in the rumen contents and lower retention time in the whole digestive tract as compared to those of oat straw. Rice straw was more effective to maintain the ruminal pH than oat straw, being reflected in higher internal ATP content of large-type protozoa on the high- concentrate diet. Changes in the ruminal microflora by shifting from the low- to the high- concentrate diet were also different between rice and oat straw.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.324-331
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• 2022

Recently, consumers' awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.715-722
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• 2016

Rapid determination of food quality is important in food distribution. In this study, the chemical properties of oats were analyzed using visible-near infrared (VIS-NIR) spectroscopy. The objective of this study was to develop and validate a predictive model of oat quality by VIS-NIR spectroscopy. A total of 200 oat samples were collected from domestic and import markets. Reflectance spectra, moisture, protein, fat, Fe, and K of oat samples were measured. Reflectance spectra were measured in the wavelength range of 400 - 2,500 nm at 2 nm intervals. The reflectance spectrum of an oat sample was measured after sample cell and reflectance plate spectrum measurement. Preprocessing methods such as normalization and $1^{st}$ and $2^{nd}$ derivations were used to minimize the spectroscopic noise. The partial-least-square (PLS) models were developed to predict chemical properties of oats using a commercial software package, Unscrambler. The PLS models showed the possibility to predict moisture, protein, and fat content of oat samples. The coefficient of determination ($R^2$) of moisture, protein, and fat was greater than 0.89. However, it was hard to predict Fe and K concentrations due to their low concentrations in the oat samples. The coefficient of determinations of Fe and K were 0.57 and 0.77, respectively. In future studies, the stability and practicability of these models should be improved by using a high accuracy spectrophotometer and by performing calibrations with a wider range of oat chemicals.