Solid‐state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats

作者：Stella Green, Graham T. Eyres, Dominic Agyei, Biniam Kebede · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2024 · DOI：10.1111/1541-4337.70070 · 被引用次数：28 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Food composition and properties、Microbial Metabolites in Food Biotechnology

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 explore...