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

Area of Science:

• Food Science and Technology
• Biotechnology
• Nutritional Science

Background:

• Oats contain inaccessible nutrients and bioactives.
• Solid-state fermentation (SSF) modifies oat microstructure.
• Existing research lacks a comprehensive review on SSF in oats, focusing on both nutritional and bioactive aspects.

Purpose of the Study:

• To review the impact of SSF on oat nutritional and bioactive properties.
• To consolidate findings on SSF-induced changes in oat microstructure, macronutrients, and antinutrients.
• To identify future research directions for SSF-enhanced oats.

Main Methods:

• Literature review of studies on solid-state fermentation of oats.
• Analysis of research on SSF-induced changes in oat microstructure.
• Synthesis of data on SSF effects on oat bioactive compounds and nutritional components.

Main Results:

• SSF releases bound nutrients and bioactives like phenolic compounds and peptides.
• SSF enhances oat's antioxidant, antidiabetic, anticancer, anti-inflammatory, and ACE-inhibitory properties.
• SSF enriches protein content and reduces antinutrients (tannins, phytic acid).

Conclusions:

• SSF significantly improves the nutritional and bioactive profile of oats.
• Further research should focus on microstructural changes, bioactive release mechanisms, and molecular mechanisms of health benefits.
• Integrating macronutrient and bioactive analyses provides a holistic view of SSF-oat products.