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Metabolism of avenanthramide phytoalexins in oats
Plant Journal, 2004SummaryOat leaves produce phytoalexins, avenanthramides, in response to infection by pathogens or treatment with elicitors. The metabolism of avenanthramides was investigated using low molecular weight, partially deacetylated chitin as an elicitor. When oat leaf segments are floated on the elicitor solution, avenanthramides accumulate in the solution ...
Fumio Matsuda +2 more
exaly +3 more sources
Biosynthesis of oat avenanthramide phytoalexins
Phytochemistry, 1999Abstract The biosynthesis of oat phytoalexins, avenanthramides, was investigated by administering labeled putative precursors to oat leaf segments treated with the elicitor, penta-N-acetylchitopentaose. Among the compounds tested, oat leaf segments incorporated [ring-UL-14C]anthranilic acid, [2,3,4,5,6-2H] l -phenylalanine and [1,2-13C]p-coumaric ...
Atsushi Ishihara
exaly +3 more sources
Analysis of avenanthramides in oat products and estimation of avenanthramide intake in humans
Food Chemistry, 2018Avenanthramides are phenolic compounds found only in oats, and are of interest due to suggested bioactivities, including anti-inflammatory effects and induction of apoptosis. The objective of this work was to optimise a high performance liquid chromatography (HPLC) method for analysis of avenanthramides in food, and analyse the avenanthramide content ...
Alastair B. Ross
exaly +3 more sources
New Dimeric Compounds of Avenanthramide Phytoalexin in Oats
Journal of Organic Chemistry, 2007Avenanthramide B is an oat phytoalexin produced in response to pathogen attack and elicitation. We found the formation of new dimers (1-5) of avenanthramide B in elicited oat leaves. The dimers were synthesized by a reaction of peroxidase and avenanthramide B in the presence of hydrogen peroxide.
Atsushi Ishihara
exaly +3 more sources
Stability of Oat Avenanthramides
Cereal Chemistry, 2001ABSTRACTThe three main oat avenanthramides, N‐(4′‐hydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bp), N‐(4′‐hydroxy‐3′‐methoxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bf), and N‐(3′,4′‐dihydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bc), and their corresponding cinnamic acids, p‐coumaric (P), ferulic (F), and caffeic (C), were investigated for
Lena Häll Dimberg +3 more
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The inhibition of intestinal glucose absorption by oat‐derived avenanthramides
Journal of Food Biochemistry, 2022Avenanthramides are phenolic compounds unique to oats and may contribute to health-promoting properties associated with oat consumption. This study used Xenopus laevis oocytes expressing the glucose transporters, glucose transporter 2 (GLUT2) or sodium-glucose transport protein 1 (SGLT1) and human Caco-2 cells models to investigate the effect of oat ...
Haonan Zhouyao +5 more
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Tentative Avenanthramide‐Modifying Enzyme in Oats
Cereal Chemistry, 2003ABSTRACTA decrease of the concentration of the synthetic avenanthramide N‐(4′‐hydroxy‐(E)‐cinnamoyl)‐5‐hydroxyanthranilic acid in a buffered slurry of milled oat groats (Avena sativa L.) was temperature and pH‐dependent, with a maximum rate at 30°C and pH 9.
Susanne Bryngelsson +3 more
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Avenanthramide-C prevents amyloid formation of bovine serum albumin
Biophysical Chemistry, 2020The misfolding of protein and its assembly into amyloid fibrils with a characteristic β-sheet-rich secondary structure, cause a lot of illnesses. Polyphenols have been extensively studied as a class of amyloid inhibitors, whose effect depends on the position and number of hydroxyl groups around the flavone backbone.
Maria Guadalupe, Quiroz Vazquez +3 more
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Microbial‐derived metabolites of oat avenanthramides
The FASEB Journal, 2016Oat is a multifunctional crop nutritionally superior to many other unfortified cereals. It is commonly consumed as whole grains and known to provide healthy nutrients to humans. Oats contain a unique type of compounds, avenanthramides (AVAs), which are a group of substituted N ...
Aaron Yerke, Pei Wang, Shengmin Sang
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Potential health benefits of avenanthramides of oats
Nutrition Reviews, 2009Oats are known to be a healthy food for the heart due mainly to their high beta-glucan content. In addition, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, antiproliferative, and anti ...
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