Innovative Oat-Based Postbiotic and Synbiotic Products: Chemical Constituents and Hepatoprotective Efficacy

Abstract

Oat (Avena sativa) is a health-promoting food exhibiting prebiotic properties. We invented oat-based postbiotics (Oat_PB) fermented with probiotics (mainly Lactobacillus and Bifidobacterium) and comprehensively compared their chemical constitutions with the synbiotic form (Oat_SB). Oat_PB accumulated β-glucan, avenanthramides (2c, 2p, and 2f) as well as free amino acids, for example, threonine, valine, arginine, aspartate, citrulline, and taurine, while reducing total phenol, flavone, and protein. Oat_PB enriched metabolites affecting lipid and glucose metabolism. Probiotics-derived oat foods mitigated high-sucrose-induced obesity, liver injury, and repaired lipid and glucose metabolism in rats, with Oat_PB showing most pronounced effects. Oat_PB reversed high-sucrose disturbed hepatic fatty acid profiles, and regulated genes and proteins involved in lipid homeostasis. Oat_PB ameliorated gut dysbacteriosis by increasing Alloprevotella, Prevotella, and Akkermansia while inhibiting harmful bacteria. Collectively, our study demonstrates the additional value of probiotic-derived oat foods beyond the raw oat materials in preventing metabolic homeostasis and gut dysbacteriosis.