Alternative Food Source in Human Nutrition: Oat

Öz

In addition to being animal feed and human food; oat importance is increasing day by day due to the increasing usage areas in the pharmaceutical and cosmetics industry. Oats come to the forefront in human nutrition thanks to its protein quality, high unsaturated oil and fiber content and antioxidant richness. It has the highest content in terms of both β-glucan (3-8 %) and avenantramide (180.94 to 292.15 mg kg-1), especially in cereals. Also, due to being low amount of gluten it contains, it is used as gluten-free food and can be consumed by celiac patients. Thanks to the nutrients contained in oat grains, have positive effects on chronic diseases such as cholesterol, diabetes, anemia, cardiovascular diseases and colon cancer. Despite the increasing demand for oat, due to different usage areas in recent years, there are not enough developed commercial varieties to meet the needs of consumers. It is thought that oat, which has an increasing importance in terms of healthy life in the world and our country, should be included in daily nutrition by increasing the production amount.

Anahtar Kelimeler

• Avenantramide
• avenin
• health
• oat
• β-glucan

İnsan Beslenmesinde Alternatif Besin Kaynağı: Yulaf

Öz

Yulafın hayvan yemi ve insan gıdası olmasının yanında; ilaç ve kozmetik sanayisinde kullanım alanlarının artması sebebiyle önemi gün geçtikçe artmaktadır. Yulaf, içerdiği protein kalitesi, yüksek doymamış yağ ve lif içeriği, antioksidan zenginliği sayesinde insan beslenmesinde ön plana çıkmaktadır. Özellikle tahıllar içerisinde hem β-glukan (% 3-8) hem de avenantramid (180.94 ile 292.15 mg kg-1) bakımından en yüksek içeriğe sahiptir. Ayrıca, içerdiği gluten miktarı düşük olması sebebiyle, glütensiz gıda olarak değerlendirilmekte ve çölyak hastaları tarafından tüketilebilmektedir. Yulaf tanelerinin içerdiği besin maddeleri sayesinde kolestrol, şeker hastalığı, anemi, kardiyovasküler hastalıklar ve kolon kanseri gibi kronik hastalıklar üzerine olumlu etkilere sahiptir. Son yıllarda farklı kullanım alanlarından dolayı yulafa talebin artmasına rağmen, tüketicilerin ihtiyaçlarına cevap verecek yeter sayıda geliştirilmiş ticari çeşitler bulunmamaktadır. Bu nedenle özellikle insan beslenmesinde kullanılacak yeni çeşitlerin geliştirilmesi ihtiyaç duyulmaktadır. Ülkemizde sağlıklı yaşam açısından, yulafın üretim miktarı arttırılarak, günlük beslenmede daha fazla yer alması gerektiği düşünülmektedir.

Anahtar Kelimeler

• Yulaf
• avenin
• β-glukan
• avenantramid
• sağlık

Kaynakça

1. Ağaca Özker, İ. (2020, Temmuz 21). Beta glukan İçeren Besinler. https://www.renklidiyet.com/betaglukan-iceren-besinler/
2. Anderson, J.W., Baird, P., Davis, R.H., Ferreri, S., Knudtson, M., Koraym. A. and Williams, C.L. (2009). Health benefits of dietary fiber. Nutrition reviews, 67 (4), 188-205.
3. Anderson, O.D. (2014). The spectrum of major seed storage genes and proteins in oats (Avena sativa). PloS one, 9(7), e83569.
4. Andersson, A.A., Armö, E., Grangeon, E., Fredriksson, H., Andersson, R. and Aman, P. (2004). Molecular weight and structure units of (1→ 3, 1→ 4)-β-glucans in dough and bread made from hull-less barley milling fractions. Journal of Cereal Science, 40 (3), 195-204
5. Anonim (2015). Ulusal Hububat Konseyi Arpa – Çavdar – Yulaf - Tritikale Raporu. http://uhk.org.tr/dosyalar /uhkarpa_kasim2015.pdf.
6. Anonim (2020, Temmuz 5). Türk Gıda Kodeksi Beslenme ve Sağlık Beyanları Yönetmenliği. https://www.magenta.com.tr/img/cat/26.01.2017-tarihli-turk-gIda-kodeksi-beslenme-ve-saglIk-beyanlarI-yonetmeligi-ekleri.-330.pdf.
7. Anonim (2020b, Temmuz 20). Beta Glukan Nedir, Faydaları Nelerdir? https://www.vitaminler.com/bilgi-bankasi/beta-glukan-nedir-faydalari-nelerdir.
8. Anonim (2020a, Temmuz 20). Türkiye İstatistik Kurumu. http://www.tuik.gov.tr/PreTablo .do?alt_id=1001.

9. Anonymous (2009). USDA, National Nutrient Database For Standard Reference, release 22. [Internet] U.S. Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, Beltsville Md, United States. http://www.ars.usda.gov/ba/bhnrc/ndl.
10. Anonymous, (2020, July 07). Food and Agriculture Organization Corporate Statistical Database. http://www.fao.org/faostat/en/#data/QC.
11. Anonymous (2020a, July 21). Beta-glukan. http://tr.wikipedia.org/wiki/Beta-glukan. Erişim Tarihi: 21.07.2020. Vitaminler (2020). Beta Glukan Nedir, Faydaları Nelerdir? https://www.vitaminler.com/bilgi-bankasi/beta-glukan-nedir-faydalari-nelerdir.
12. Barnes, P.J. and Taylor, P.W. (1979). Gamma-tocopherol in barley germ. Phytochemistry, 20(7), 1753-1754.
13. Bognar, A. (1986). Determination of vitamin A in food using high-pressure liquid chromatography. Results of a collaborative study of the vitamin analysis working group following the LMBG paragraph 35. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 182(6), 492-497.
14. Branski, D. and Shine, M. (1996, Temmuz 21). Oats in celiac disease [letter to the editor]. N Engl J Med.;334:865-866. 20. Kasarda DD. Grains in relation to celiac (coeliac) disease. Available at: http://wheat.pw.usda. gov/ggpages/topics.
15. Bulgurlu, Ş. (1971). Yemler. Ege Üniversitesi Ziraat Fakültesi Yayınları, No 100. İzmir. pp.127-130.
16. Butt, M.S., Tahir-Nadeem, M., Khan, M.K.I., Shabir, R. and Butt, M.S. (2008). Oat: unique among the cereals. European Journal of Nutrition, 47 (2), 68-79.
17. Chaudhari, R. (1999). Foods of the future: the impact of functional foods in the cereal industry. Cereal Foods World, 44(2), 94-95.
18. Chen, C. Y. O., Milbury, P. E., Collins, F. W., Blumberg, J. B. (2007). Avenanthramides are bioavailable and have antioxidant activity in humans after acute consumption of an enriched mixture from oats. Journal of Nutrition, 137(6), 1375–1382. doi.org/10.1093/jn/137.6.1375.
19. Collins, F.W. and Mullin, W.J. (1988). High-performance liquid chromatographic determination of avenanthramides, N-aroylanthranilic acid alkaloids from oats. Journal of Chromatography A, 445, 363-370.
20. Collins, F.W., McLachlan, D.C. and Blackwell, B.A. (1991). Oat phenolics: avenalumic acids, a new group of bound phenolic acids from oat groats and hulls. Cereal Chemistry, 68(2), 184-189.
21. Comino, I., de Lourdes Moreno, M. and Sousa, C. (2015). Role of oats in celiac disease. World Journal of Gastroenterology, 21(41), 118-125.
22. Çaǧındı, Ö. (2009). Ayçiçeǧi, keten tohumu, yulaf ve mürdüm eriǧi kurusu ile zenginleştirilmiş sütlü, acı (bitter) ve beyaz çikolataların raf ömrü boyunca bazı fiziksel, kimyasal ve duyusal özelliklerinin araştırılması. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, İzmir, 346 s.
23. Dağ, Ş.R.O. ve Özkan, A.M.G. (2019). Kinoa (Chenopodium quinoa Willd.) Üzerine Bir Derleme. Ankara Eczacılık Fakültesi Dergisi, 43(3), 309-333.
24. Dimberg, L. H., Olof, T. and Hans, L. (1993). Avenanthramides: a group of phenolic antioxidants in oats. Cereal Chemistry, 70(6), 637-641.
25. Duran, M. Ö., Özçelik, S., Certel, M. ve Erbaş, M. (2004). Ticari Sartlarda Ekmek Üretiminde Patates ve Yulaf Unu Kullanmanın Hamur ve Ekmek Özelliklerine Etkileri. Gıda, 29(2), 139-147.
26. Duţă, D. E., Culeţu, A. and Mohan, G. (2018). Reutilization of cereal processing by-products in bread making. In Sustainable Recovery and Reutilization of Cereal Processing By-Products (pp. 279-317). Woodhead Publishing.
27. Emmons, C. L. and Peterson, D. M. (2001). Antioxidant activity and phenolic content of oat as affected by cultivar and location. Crop Science, 41(6), 1676-1681.
28. Fric, P., Gabrovska, D. and Nevoral, J. (2011). Celiac disease, gluten-free diet, and oats. Nutrition reviews, 69(2), 107-115.
29. Gregory III, J. F. and Sartain, D. B. (1991). Improved chromatographic determination of free and glycosylated forms of vitamin B6 in foods. Journal of Agricultural and Food Chemistry, 39(5), 899-905.
30. Hansel, R., Keller, K., Rimpler, H. and Schneider, G. (1992). Hager”s Handbuch der Pharmazeutischen Praxis, pp. 437–446. Drogen A-D., Ed., SpringerVerlag, Berlin.
31. Heinonen, M., Ollilainen, V., Linkola, E., Varo, P. and Koivistoinen, P. (1989). Carotenoids and retinoids in Finnish foods: cereal and bakery products. Cereal Chemistry, 66(4), 270-273.
32. Högberg, L., Laurin, P., Fälth-Magnusson, K., Grant, C., Grodzinsky, E., Jansson, G. and Myrdal, U. (2004). Oats to children with newly diagnosed coeliac disease: a randomised double blind study. Gut, 53(5), 649-654.
33. Jenkins, A. L., Jenkins, D. J. A., Zdravkovic, U., Würsch, P. and Vuksan, V. (2002). Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes. European Journal of Clinical Nutrition, 56(7), 622-628.
34. Kahlon T. S. and Chow, F. I. (1997). Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions. Cereal Food World, 42, 86–92
35. Kahlon, T. S. (1989). Nutritional implications and uses of wheat and oat kernel oil. Cereal Foods World, 34(10), 872-875.
36. Kahraman, T., Avcı, R., Öztürk, İ. ve Tülek, A. (2012). Trakya-Marmara Bölgesine uygun yulaf genotiplerinin belirlenmesi. International Journal of Agricultural and Natural Sciences, 5(2), 24-28.
37. Kale, C. ve Bingöl, N. T. (2015). Role of beta glucan in animal nutrition. Van Veterinary Journal, 26(1), 43-47.
38. Katz, D. L., Nawaz, H., Boukhalil, J., Chan, W., Ahmadi, R., Giannamore, V. and Sarrel, P. M. (2001). Effects of oat and wheat cereals on endothelial responses. Preventive Medicine, 33(5), 476-484.
39. Kelly, S. A., Summerbell, C. D., Brynes, A., Whittaker, V. and Frost, G. (2007). Wholegrain cereals for coronary heart disease. Cochrane Database of Systematic Reviews, (2), https://doi.org/10.1002/14651858.CD005051.pub2.
40. Konak, Ç. (2008). Yoğurt kültürü ile birlikte kullanılan probiyotik ve eksopolisakkarit oluşturan mikroorganizmaların yulaf bozasının bazı kalitatif özelliklerine etkisi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, Konya, 100 s.
41. Köksel, H. ve Özboy, Ö. (1993). Besinsel Liflerin İnsan Sağlığındaki Rolü. Gıda, 18(5), 309-314.
42. Köse, Ö. D. E., Mut, Z. ve Akay, H. (2019). Grain Yield And Some Quality Properties Of Domestic And Foreign Oat Genotypes. 3. International Conference on Agriculture, Food, Veterinary and Pharmacy Sciences (ICAFOP). April 16-18, Trabzon, s: 186-190.
43. Kulichová, K., Maliarová, M., Sokol, J., Lašáková, K. and Havrlentová, M. (2018). Determination of selected phenolic acid and majoritarian avenanthramides in different varieties of naked oats (Avena sativa L.) grown in Slovakia. Nova Biotechnologica et Chimica, 17(2), 132-139.
44. Kün, E. (1988). Serin İklim Tahılları. Ankara Üniversitesi, Ziraat Fakültesi Yayınları, 299, Ankara.
45. Kün, E. (1996). Tahıllar-I (Serin İklim Tahılları). Ankara Üniversitesi Ziraat Fakültesi Yayınları, 1451, 332, Ankara.
46. Lasztity, R. (1995). The chemistry of cereal proteins. CRC press.
47. Liu, R. H. (2004). New finding may be key to ending confusion over link between fiber, colon cancer. American Institute for Cancer Research Press Release.
48. Muller, S. and Wieser, H. (1997). Location of disulphide bonds in monomeric gamma-type gliadins. Journal of Cereal Science. 22, 21–27.
49. Müller, S., Vensel, W. H., Kasarda, D. D., Köhler, P., Wieser, H. (1998). Disulphide bonds of adjacent cysteine residues in low molecular weight subunits of wheat glutenin. Journal of Cereal Science, 27(2), 109-116. doi.org/10.1006/jcrs.1997.0158.
50. Mut, Z., Köse, Ö. D. E., Akay, H. (2017). Farklı yulaf (Avena sativa L.) çeşitlerinin kimyasal kalite özellikleri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 27(3), 347-356.
51. Nie, L., Wise, M. L., Peterson, D. M., Meydani, M. (2006). Avenanthramide, a polyphenol from oats, inhibits vascular smooth muscle cell proliferation and enhances nitric oxide production. Atherosclerosis, 186(2), 260-266. doi.org/10.1016/j.atherosclerosis.2005.07.027.
52. Parnell, N., Ellis, H. J., Ciclitira, P. (1998). Absence of toxicity of oats in patients with dermatitis herpetiformis. The New England Journal of Medicine, 338(20), 1470-1471.
53. Peterson, D. M. (2001). Oat antioxidants. Journal of Cereal Science, 33(2), 115-129.
54. Peterson, D. M. (2004). Oat-a multifunctional grain. In Proceedings 7th International Oat Conference/Pirjo Peltonen-Sainio and Mari Topi-Hulmi (eds.). MTT.
55. Peterson, D. M. and Smith, D. (1976). Changes in Nitrogen and Carbohydrate Fractions in Developing Oat Groats 1. Crop Science, 16(1), 67-71.
56. Peterson, D. M., Wesenberg, D. M., Burrup, D. E., Erickson, C. A. (2005). Relationships among agronomic traits and grain composition in oat genotypes grown in different environments. Crop Science, 45(4), 1249-1255. doi.org/10.2135/cropsci2004.0063.
57. Picarelli, A., Di Tola, M., Sabbatella, L., Gabrielli, F., Di Cello, T., Anania, M. C., De Vincenzi, M. (2001). Immunologic evidence of no harmful effect of oats in celiac disease. The American journal of Clinical Nutrition, 74(1), 137-140. https://doi.org/10.1093/ajcn/74.1.137.
58. Pihlava, J. M., Eurola, M., Hietaniemi, V., Kontturi, M., Vuorinen, M. (2004). Factors affecting the concentration of avenanthramides in oats. In Proceedings 7th International Oat Conference/Pirjo Peltonen-Sainio and Mari Topi-Hulmi (eds.). MTT.
59. Pomeranz, Y. (1986). Constitues of the oat kernel. Advances in Cereal Science and Technology, 5, 63-85.
60. Real, A., Comino, I., de Lorenzo, L., Merchán, F., Gil-Humanes, J., Giménez, M. J., Barro, F. (2012). Molecular and immunological characterization of gluten proteins isolated from oat cultivars that differ in toxicity for celiac disease. PLOS one, 7(12), e48365. doi.org/10.1371/journal.pone.0048365.
61. Robbins, G. S., Pomeranz, Y., Briggle, L.W. (1971). Amino acid composition of oat groats. Journal of Agricultural and Food Chemistry. 19, 536-539.
62. Ryan, D., Kendall, M., Robards, K. (2007). Bioactivity of oats as it relates to cardiovascular disease. Nutrition Research Reviews, 20(2), 147-162. doi:10.1017/S0954422407782884.
63. Saastamoinen, M., Kumpulainen, J., Nummela, S. (1989). Genetic and environmental variation in oil content and fatty acid composition of oats. Cereal Chemistry, 66(4), 296-300.
64. Sahasrabudhe, M. R. (1979). Lipid composition of oats (Avena sativa L.). Journal of the American Oil Chemists' Society, 56(2), 80-84. https://doi.org/10.1007/BF02914274.
65. Saltzman, E., Das, S. K., Lichtenstein, A. H., Dallal, G. E., Corrales, A., Schaefer, E. J., Roberts, S. B. (2001). An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women. The Journal of Nutrition, 131(5), 1465-1470. https://doi.org/10.1093/jn/131.5.1465.
66. Sarı, N. (2012). Yulafta (Avena sativa L.) verim ve verim komponentleri arasındaki ilişkiler. Yüksek Lisans Tezi, Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü, Aydın.
67. Schipper, H., Frey, K. J., Hammond, E.G. (1991). Changes in fatty acid composition associated with recurrent selection for groat-oil content in oat. Euphytica, 56, 81-88. doi.org/10.1007/BF00041747.
68. Silano, M., Di Benedetto, R., Maialetti, F., De Vincenzi, A., Calcaterra, R., Cornell, H. J., De Vincenzi, M. (2007). Avenins from different cultivars of oats elicit response by coeliac peripheral lymphocytes. Scandinavian Journal of Gastroenterology, 42(11), 1302-1305. doi.org/10.1080/00365520701420750.
69. Singh, R., De, S., Belkheir, A. (2013). Avena sativa (Oat), a potential neutraceutical and therapeutic agent: an overview. Critical Reviews in Food Science and Nutrition, 53(2), 126-144. doi.org/10.1080/10408398.2010.526725.
70. Tapola, N., Karvonen, H., Niskanen, L., Mikola, M., Sarkkinen, E. (2005). Glycemic responses of oat bran products in type 2 diabetic patients. Nutrition, Metabolism and Cardiovascular Diseases, 15(4), 255-261. doi.org/10.1016/j.numecd.2004.09.003.
71. Thies, F., Masson, L. F., Boffetta, P., Kris-Etherton, P. (2014). Oats and bowel disease: a systematic literature review. British Journal of Nutrition, 112(2), 31-43. Thompson, L. U., Robb, P., Serraino, M., Cheung, F. (1991). Mammalian lignan production from various foods. Nutrition and Cancer, 16(1), 43-52. doi.org/10.1080/01635589109514139.
72. Thompson, L. U., Robb, P., Serraino, M., Cheung, F. (1991). Mammalian lignan production from various foods. Nutrition and Cancer, 16(1), 43-52. doi.org/10.1080/01635589109514139.
73. Thompson, T. (2003). Oats and the gluten-free diet. Journal of the American Dietetic Association, 103(3), 376-379. doi.org/10.1053/jada.2003.50044.
74. Tribole, E., Kupper, C., Pietzak, M. (2002). Celiac sprue. The New England Journal of Medicine, 347(6), 446-448.
75. Truswell, A. S. (2002). Cereal grains and coronary heart disease. European Journal of Clinical Nutrition, 56(1), 1-14. doi.org/10.1038/sj.ejcn.1601283.
76. Webster, F. H. (2002). Whole-grain oats and oat products. Whole-Grain Foods in Health and Disease. St. Paul, MN, USA: American Association of Cereal Chemistry, 83-123.
77. Wood, P. J., Braaten, J. T., Scott, F. W., Riedel, D., Poste, L. M. J. (1990). Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. Journal of Agricultural and Food Chemistry 38, 753–757.
78. Wood, P. J. (1991). Oat β-glucan physicochemical properties and physiological effects. Trends Food Science and Technology, 2, 311–314. doi.org/10.1016/0924-2244(91)90733-Y.
79. Yalçın, S. (2020, Temmuz 5). Tane Yemler. https://acikders.ankara.edu.tr/pluginfile.php/44619/mod_resource/content/0/Tane-Yemler-Sakıne-Yalcın.pdf
80. Yaver, E. ve Ertaş, N. (2013). Yulafın bileşimi, hububat endüstrisinde kullanım alanları ve insan sağlığı üzerine etkileri. Gıda ve Yem Bilimi Teknolojisi Dergisi, (13), 41-50.
81. Youngs, V. L., Puskulcu, M., Smith, R. R. (1977). Oat lipids. I. Composition and distribution of lipid components in two oat cultivars. Cereal Chemistry, 76, 159–169.
82. Yürür, N. (1998). Serin İklim Tahılları-I. Uludağ Üniversitesi Yayınları, 7, 250