Does vromindolines influence the stability of oat-based beverage?

Authors: MOHAJERI NARAGHI, SEPEHR - North Dakota State University; SIMSEK, SENAY - North Dakota State University; WHITNEY, KRISTIN - North Dakota State University; LEE, RIAN - North Dakota State University; Ohm, Jae-Bom; YERUVA, CERLY RINI - North Dakota State University; ARDAYFIO, NAA KORKOI - North Dakota State University; Kinney, Christy; Fiedler, Jason; Carlson, Craig; Kianian, Shahryar; MCMULLEN, MICHAEL - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/9/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Oats are an important cereal crop in North America and globally. The popularity of oats is growing globally because of their many health benefits. The nutritional components of oats help to reduce serum levels of low-density lipoprotein cholesterol and moderate glucose metabolism in Type II diabetes which are the most serious health issues associated with western diets. Oat-based beverages, such as oat milk and oat-based yogurt, are becoming widely popular in recent years, especially for people with celiac disease or lactose intolerance. Among all of the parameters that influence the quality of oat beverages, stability or no separation of the emulsion is the most important one, which can be highly influenced by genotype. Considering the role of vromindolines (Avena indolines) in oat groat texture, this study aimed to evaluate whether these proteins influence the stability of oat-based beverages. To address this question, it was necessary to have an oat line (ND091210 from North Dakota State University) with unique groat texture and solubility. Unlike other oats, ND091210’s groat immediately breaks down and dissolves in the mouth without chewing. To study this unique characteristic, quality and composition of ND091210 and other varieties (Leggett, HiFi, Jury, ND Heart, Newburg, Warrior, and ND Carson) were evaluated and compared. Additionally, electron microscopy images of cross section of oat groats, whole oat (with hull), and goat endosperm of the samples were taken. Moreover, eight unique Vromindoline genes from ND091210, its derivatives (with the same unique texture), and other oat lines (overall 57 samples) were isolated and sequenced. Furthermore, to evaluate separation of emulsions, oat groat of these samples were ground, mixed and dissolved in water overnight and separation of emulsions over time were measured. The average of total starch content of groats was 57.08%, and ND091210 had the highest starch content (58.80%). ND091210 had relatively lower oil content compared to the other samples. The peak viscosity, hot paste viscosity, and breakdown viscosity were slightly higher than average for ND091210. The scanning electron microscopy images of the groats and whole oats (with hull) showed Leggett and Jury have a hull that is more tightly adhered to the groat while HiFi, ND Carson and ND091210 have hulls that are more loosely adhered to the groat. ND Heart, Newburg, and ND Carson seem to have a more open endosperm with more air spaces whereas Warrior and ND091210, have a uniform and more compact endosperm. Although the Vromindoline sequences were homologous among the oat samples, a single-nucleotide change was discovered in Vin-C1 gene. ND091210 and its derivatives with the same unique texture exhibited a single- nucleotide change that converted a glutamine codon at position 41 to a stop codon. The stability of ND091210 and its derivatives with the same unique texture characteristics were superior to other oat lines. Overall, our findings suggested that vromindolines may influence the stability of oat-based beverages.