In recent years, the popularity of fermented foods and drinks has surged, and for good reason. While we too can appreciate fermented foods for the taste alone, our enthusiasm lies in the ongoing exploration of the health benefits associated with fermented products. During the process of fermentation, complex molecules undergo microbial or enzymatic transformations, resulting in simpler molecules that promote easier digestion.1 On top of smoother digestion, fermenting foods includes a multitude of benefits, including nutrient enhancement and the formation of probiotics. While familiar choices like kimchi and kombucha may be top-of-mind when thinking about fermented foods, we believe that one food has the potential to emerge as a fermented powerhouse: oats.
Oats, known by their scientific name as Avena Sativa L., are rich in health benefits. Containing high levels of prebiotic compounds, such as beta-glucan (a soluble fiber that originates from the cell walls of bacteria, yeast, fungi, algae, and some plants), oats have been linked to slow digestion and high levels of satiety.2 The fermenting of oats can be directed by the inclusion of specific microorganisms, such as lactic acid bacteria. The addition of these bacteria helps to release bound compounds in the food matrix, creating smaller molecules and facilitating greater digestibility.3 This can help to alleviate Gastrointestinal (GI) symptoms upon consumption, such as gas and bloating.
The fermentation of oats can also increase the bioavailability of certain components, including various B vitamins, minerals, and non-nutritive phytochemicals. This is, in part, due to the fermentation process contributing to the hydrolysis of phytate, a substance found in plant seeds that can hinder the absorption of some nutrients. When hydrolyzed, phytate is degraded, allowing for enhanced bioavailability of vitamins and minerals, making the oats more nutrient dense.4
Although the benefits of fermented oats are evident, there are not many products on the market today that are incorporating them. Here at Verb, we recognize the untapped potential that lies within fermented oats. In fact, our first microbiome ingredient solution, our Keystone PostbioticTM, uses carefully selected lactic acid bacteria chosen for its’ ability to ferment oats and produce biotic health benefits. This combination of gut-supporting microbes and immune-health enhancing oats comes together harmoniously, undergoing a process of bacterial fermentation to create our Keystone PostbioticTM.
Keystone PostbioticTM has been designed to support a healthy gut microbiome and contribute to optimal digestive health. The grains and strains work as one to support and regulate Keystone bacteria in the gut, support intestinal epithelial health, and promote a robust immune response.* Because postbiotics are shelf-stable, our Keystone PostbioticTM can be incorporated into a wide variety of functional food, beverage, and dietary supplement products, including those stored at room temperature. And, because of the low water content, Keystone PostbioticTM can be combined with other ingredients, including probiotics, for added health benefits. Curious to learn more about how our Keystone PostbioticTM uses fermented oats to deliver health-enhancing metabolites to the gut? Visit our solutions page: https://verbbiotics.com/solutions/keystone-postbiotic/.
Sources:
- Sharma, Ranjana, et al. “Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods.” MDPI, Multidisciplinary Digital Publishing Institute, 6 Nov. 2020, www.mdpi.com/2311-5637/6/4/106. LINK
- “Oats.” The Nutrition Source, 2 Mar. 2022, www.hsph.harvard.edu/nutritionsource/food-features/oats/. LINK
- Djorgbenoo R, Hu J, Hu C, Sang S. Fermented Oats as a Novel Functional Food. Nutrients. 2023; 15(16):3521. LINK
- Sandberg, A S. “The effect of food processing on phytate hydrolysis and availability of iron and zinc.” Advances in experimental medicine and biology vol. 289 (1991): 499-508. doi:10.1007/978-1-4899-2626-5_33 LINK
*Human Clinical Studies to be Completed in 2024