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Levels of Avenanthramides and Activity of Hydroxycinnamoyl-COA:Hydroxyanthranilate N-Hydroxycinnamoyl Transferase (HHT) in Steeped or Germinated Oat Samples

¹Department of Food Science, Swedish University of Agricultural Sciences (SLU), P.O. Box 7051, SE-750 07 Uppsala, Sweden. ²Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto 606-8502, Japan. ³Corresponding author. Phone: +46 (0)18 6710 00. Fax: +46 (0)18 672995. Email: Lena.Dimberg@lmv.slu.se.

Concentrations of avenanthramides and activity of the biosynthetic enzyme hydroxycinnamoyl-COA:hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) were analyzed in dry or, steeped nonmilled or milled, non-heat-treated (raw) or heat-treated oat samples (Avena sativa L.). Increased avenanthramide concentrations were found when intact raw groats were steeped. The increase was time- and temperaturedependent and maximal after 10 hr of steeping at 20°C. Continuous germination in air, after steeping, only contributed to a further increase in avenanthramides when steeping times were shorter than 10 hr. Concentrations of avenanthramides and HHT activity were positively correlated during steeping of intact groats at 8 and 20°C. The increase in avenanthramides was suggested to be due to de novo synthesis and a whole grain structure seemed to be required as no increase was found when groats were milled before steeping. Avenanthramide levels also increased when heat-treated samples, lacking HHT activity, were steeped. This increase may be due to release of bound forms, possibly formed during the preceding heat treatment.