Fermented oats are gaining popularity due to their nutritional value and the increasing consumer demand for health-conscious foods. These oats are believed to offer enhanced phytochemical and nutritional profiles compared to unfermented oats. The increased nutritional content of fermented oats is associated with various health benefits, including anti-inflammatory and antioxidant activities, which could potentially reduce the risk of chronic diseases. Further investigations are warranted to elucidate the nutritional benefits of fermented oats in human nutrition. This mini review provides a comprehensive overview of fermented oat products available on the market and the various production methods employed for fermenting oats. Furthermore, this review investigates how fermentation affects the chemical composition and biological functions of oats. Additionally, this manuscript presents some future perspectives on fermented oat products by discussing potential research directions and opportunities for further development. The findings presented in this review contribute to the expanding body of knowledge on fermented oats as a promising functional food, paving the way for future studies and applications in the field of nutrition and health.

Acteoside, an active phenylethanoid glycoside compound isolated from herbs of Cistanche, was chosen for the investigation of anti-osteoporotic effect on postmenopausal osteoporosis by using an ovariectomized (OVX) mice model. The results from in vivo experiments showed that after daily oral administration of acteoside (20, 40, and 80 mg/kg body weight/day) for 12 weeks, bone mineral density and bone biomechanical properties of OVX mice were greatly enhanced, with significant improvement in bone microarchitecture. Furthermore, biochemical parameters of bone resorption markers as well as bone formation index, including tartrate-resistant acid phosphatase, cathepsin K, deoxypyridinoline, alkaline phosphatase, and bone gla-protein, were ameliorated by acteoside treatment, whereas the body, uterus, and vagina wet weights were seemingly not impacted by acteoside administration. Acteoside significantly affected osteoclastogenesis by attenuating nuclear factor kappa B (NF-κB) and stimulating phosphoinositide 3-kinase (PI3K)/protein kinase B (AKT) signal pathways through down-regulated levels of tumor-necrosis factor receptor-associated factor 6 (TRAF6), receptor activator of nuclear factor kappa B ligand (RANKL), RANK, NFKBIA, IκB kinase β, nuclear factor of activated T-cells c2 (NFAT2), and up-regulated expressions of PI3K, AKT, and c-Fos. Accordingly, the current research validated our hypothesis that acteoside possesses potent anti-osteoporotic properties and may be a promising agent for the prevention of osteoporosis in the future.

Sorghum is a unique natural food source of 3-deoxyanthocyanidins (3-DA) polyphenols. This work evaluated the effect of acidification on sorghum extracts post pressurized liquid extraction (PLE) and its ability to increase the identification and quantification of 3-DA. The sorghum genotypes included Sumac and PI570366 (bran only) and SC991 (leaf and leaf sheath tissue). The acidification of the PLE extracts was carried out with methanol–HCl solutions at various concentrations (0, 0.5, 1, 2, and 4%, v/v). Changes in color were determined using L*a*b*. The overall phenolic composition was estimated with the total phenolic content and the DPPH free radical scavenging assays. Quantitative and qualitative chromatographic methods determined the phenolic profile. Color analysis showed that the redness and color saturation increased after acidification. No statistical difference was found in the total phenolic content of the acidified extracts, except for SC991, which was increased. There were no differences in the antioxidant capacity following acidification in all samples. For chromatographic analysis, luteolinidin was predominant in the extracts and the 3-DA content increased after acid treatment. However, some flavonoid and phenolic acid concentrations decreased following acid treatment, including taxifolin, quercetin, and chlorogenic acid. Interestingly, 0.5% v/v HCl acidification was sufficient to increase the color, allow the detection of 5-methoxyluteolinidin, and to increase luteolinidin and 7-methoxyapigenidin by at least twofold.