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Introduction This investigation analyzes whether differences in OAT device designs are associated with different frequencies of adverse event reports (AERs). Methods Each AER identifies the OAT device used by the patient. Each OAT device was characterized using public information. Investigators utilized data from public sources, such as Frost & Sullivan, to estimate prevalence. Results Most frequently reported events were: allergic, swelling, rash and Pain/Discomfort. Only 2.5% of AERs pertained to dental side effects (tooth movements, bite changes). 98.5% of AERs involved OATs made from Lab Materials (acrylics, thermoformed polymers, nylons). 1.5% of AERs involved OATs made from engineered PMMA or Medical Grade Class VI polymers. OATs with Lab Formed materials were an estimated 22.6 times more likely to have an AER than those with Engineered Materials. Components (Herbsts, clasps, screws) comprised 55.6% of AERs. Elastomeric/Nylon Components (straps, bands, rods) comprised 42.4% of AERs. OATs with Monolithic Structures (no components) accounted for 2.0% of AERs. Compared with monolithic OATs, OATs using Metal Components and OATs using Elastomeric/Nylon components were 18.2 and 13.9 times more likely to have an AER. Anterior Clasps Mechanisms, Push Herbsts, Pull straps, bands, rods, 70-Degree Posts, and 90-Degree Twin Posts accounted for 45%, 42.7%, 6.1%, 5.6% and 0.6% of AERs respectively. Compared with 90-Degree Twin Post Mechanisms, Push mechanisms and OATs with Pull Mechanisms were 154 times and 146 times more likely to have an AER. Lab Formed OATs with Liners, Lab Formed Linerless OATs and Precision Engineered Linerless OAT devices accounted for 77.3%, 21.2% and 1.5% of events reported, respectively. OATs with Liners were an estimated 35.5 times more likely to have an AER than Precision Engineered Linerless OATs. Conclusion All OAT device designs are not the same when it comes to AERs. More AERs are associated with reactions. Dental side effects infrequently result in AERs. OAT devices that use Precision Engineered Materials, Monolithic Structures, 90-Degree Twin Posts and Precision Engineered Linerless designs are associated with lower frequencies of AERs. The results of this investigation suggest that medical guidelines and insurance coding should empower therapy providers with the flexibility to prescribe devices that are associated with fewer AERs. Support (if any)

An analytical UHPLC-MS/MS method was developed and validated for the identification and quantitation of 42 mycotoxins in unprocessed oat grains intended for human consumption. The method included all the mycotoxins listed under the current European legislation as well as a wide range of analytes of emerging toxicological interest. A rapid, mechanically-assisted, QuEChERS-based sample preparation was employed. The simple and straightforward protocol provided a high degree of accuracy and sample throughput, allowing a single laboratory operator to process up to 60-70 samples a day. The methodology was employed to investigate the effect of the fungicide treatment and whether the oat varieties had an impact on mycotoxin type and concentration in a total of 165 oat samples collected over three consecutive years (2015-2017) from two different geographic areas (Teagasc experimental farms) in Ireland. The oats treated with fungicides, regardless the year and the type of variety, generally contained higher mycotoxin levels, with few exceptions. Furthermore, the co-occurrence of multiple mycotoxins, including the emerging and masked mycotoxins, was reported in Irish oats for the first time upon investigation of the natural co-occurrence of 42 mycotoxins in 208 unprocessed oat grains grown in Ireland during 2015-2016 and produced using conventional, organic, or gluten free farming systems. The year of sampling had minor influence on the mycotoxin content of Irish oats, while sowing season and farming system seemed to have a higher impact on the production of certain mycotoxins. The most frequently quantified compounds were HT-2 (51%) and T-2 (41%), with gluten free oats containing significantly lower concentrations of HT-2 compared to conventionally produced oats. Also, a number of rarely or never reported mycotoxins of toxicological interest were detected. Finally, the QuEChERS-based protocol was adapted and evaluated on beer samples, improving analysis time over the very majority of the published methods. The analysis of 27 commercial beers originated from different countries did not show residues of mycotoxins at concentrations above the LOQs of the method.

Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials were conducted as whole oat baking, without wheat or gluten additions. In most of the samples, good baking quality was obtained by dough yield optimisation. The highest specific volumes (1.9–1.93 mL/g) and best crumb properties were achieved in the samples with the highest optimal dough yields, 205. However, baking quality varied, as all samples could not be baked with good quality at high dough yields. Additionally, small median particle size and high fat content of the oat flours were related to good baking properties of whole grain oat at optimised dough yield (p < 0.05). These findings can benefit the development and the optimisation of industrial oat baking processes.

Development of oat-based fermented beverages started in Europe in the past 30 years with the rise of the functional foods market. It is based on the increasing consumer demand for health drinks and value added foods and on the scientific insights on the nutrition composition of oats. The main health effects of oats are attributed to their high β-glucan content, which is proved to lower blood cholesterol and the intestinal absorption of glucose thus preventing diseases like cardiovascular injury, dyslipidemia, hypertension, inflammatory state and diabetes type 2. Another important role of β- glucan is its prebiotic function in the gastrointestinal tract, supporting the growth of beneficial microbial groups. The slowly digestible fraction of oat starch has a functional role as it moderates the glycaemic response. Oats are also a valuable source of highquality proteins, unsaturated lipids and antioxidants. In addition, oats are appropriate for people suffering from celiac disease because they do not contain gluten. Oat grain processing involves several steps, including thermal processes aiming to prevent oat products from rapid enzymatic deterioration and ensure storage stability. Oat drinks are formulated through processing oat with a liquid ingredient. Further, this matrix is inoculated with lactic acid bacteria to produce a fermented beverage. In some, drinks, probiotic lactic acid bacteria were used to increase product functional value. Thus, the ancient concept of cereal-based fermented foods is implemented into development of new functional oat-based fermented beverages and several products are already marketed in Europe as healthy, fast and convenient supplementary foods.

Additive main effect and multiplicative interaction (AMMI) and best linear unbiased prediction (BLUP) are popular methods for analyzing multi‐environment trials (MET). The AMMI has nice graphical tools for modeling genotype‐vs.‐environment interaction (GEI) but fails in some aspects, such as accommodating a linear mixed‐effect model (LMM) structure. The BLUP provides reliable estimates but new insights to deal graphically with a random GEI structure are needed. This article compares the predictive success of BLUP and AMMI, shows how to generate biplots for modeling GEI in MET analysis using LMM, and proposes a new quantitative genotypic stability measure called WAASB, which is the Weighted Average of Absolute Scores from the singular value decomposition of the matrix of BLUPs for the GEI effects generated by an LMM. We also introduced the theoretical basis of a superiority index that allows weighting between mean performance and stability, which was conveniently called WAASBY. The BLUP was found to outperform AMMI in the analysis of four real MET trials. The application of our indexes is illustrated using an oat (Avena sativa L.) MET dataset. It was shown that reliable measures of stability using WAASB may help breeders and agronomists to make correct decisions when selecting or recommending genotypes. In addition, the simultaneous selection index, WAASBY, will be useful when the selection should consider different weights for stability and mean performance. Some advantages over existing statistics are discussed. Finally, the implementation of the procedures of this article in future studies is facilitated by an R package containing all required functions. Core Ideas The predictive accuracy of BLUP and AMMI was investigated using four real datasets. BLUP was found to outperform AMMI in all datasets analyzed. A genotypic stability index that inherits the principles of AMMI and BLUP was proposed. A superiority index that allows weighting between mean performance and stability was proposed. An R package with useful functions for MET analysis is presented.

Foaming ability of oat protein isolate (OPI) was analysed at pH 4 and 7. Foaming properties were influenced by partial hydrolysis with trypsin (OPT) and alcalase (OPA). The viscoelasticity of the protein film, the interactions between the protein molecules, and the network forming within the protein film were analysed by interfacial rheology. At pH 7, foams made of OPI and OPT were found to be stable with OPI showing the fastest foaming ability. At pH 4, the foaming properties of OPI were found to be poor due to limited solubility. The specific cleavage pattern of trypsin resulted in peptides with improved foaming properties, especially at pH 4, resulting in a homogenous foam structure, a fast foaming ability, and a highly viscoelastic interfacial film. The formation of a thick steric protein layer at pH 7 and the formation of strong hydrophobic interactions at pH 4 were found to be the dominating foam stabilisation mechanisms. In conclusion, oat protein may serve as a food ingredient with targeted functional properties.