OAT base with improved health benefits

Abstract

The present invention relates to an oat base with improved health-beneficial properties. The invention also provides for uses of the oat base or a composition comprising the oat base for increasing intestinal short chain fatty acid and / or L-lactate production and / or reducing intestinal gas production and / or modulating the gut microbiota in a subject, as well as health benefits associated with increased intestinal acetate and / or L-lactate production.

Description

[0001]OAT BASE WITH IMPROVED HEALTH BENEFITS TECHNICAL FIELD The present invention is situated in the field of non-dairy, plant-based food and beverage products. In particular, the invention provides an oat base for non-dairy, plant-based food and beverage products with improved health benefits by increasing short chain fatty acid (SCFA) and / or L-lactate production and reducing intestinal gas production. BACKGROUND Plant-based milk substitute products are becoming increasingly important. These are products which, in terms of taste and application properties, come as close as possible to products based on animal milk, in particular cow's milk, but do not contain any components of animal origin. Such “milk substitute” products or “dairy alternatives” are in demand by people who are allergic to lactose or milk protein as well as by people who eat vegetarian or vegan food. The consumption of oats has been determined to possess several nutritional and health benefits. Oat is especially known for being a significant source of dietary fibers, in particular β-glucans. β-Glucan is known to be fermented by human gut microbiota to produce short chain fatty acids (SCFAs). Oat also provides substantial levels of other bioactive compounds such as phenolic acids, tocols, sterols, avenacosides, and avenanthramides. In addition, oat is a good source of proteins and good fat, and has a significant amount of beneficial starch. SCFAs play a variety of important roles in the human gut microenvironment, including acting as a food source for host epithelial and mucosal cells and regulating the local pH conditions. In addition, SCFAs act as food sources for bacteria of the gut microbiota, with complex interrelationships of SCFA production, metabolism and cross-feeding contributing to the overall composition and health of the gut microbiota and thus the gut itself. Moreover, SCFA-sensitive reporters are expressed in many cell types throughout the body, including immune cells, adipose tissue, cardiac tissue, skeletal muscle, and neutrons, providing SCFAs the potential for broad action in the host. Microbiome-generated SCFAs such as acetate have been shown to be implicated in providing a diverse range of health benefits, reviewed extensively by Moffett et al. (2020 Front. Physiol. 11). In particular, acetate has been reported to mediate a number of positive effects on metabolic health. These effects include anti-inflammatory effects (Moffett et al.2020), influencing body weight control, insulin secretion, glucose homeostasis and lipid metabolism (including fat oxidation) (González Hernández et al. 2019 Nutrients 11: 1943) as well as regulating several molecular changes associated with improved cardiovascular health and function (Marques et al.2017 Circulation 135:964-977). The impact of acetate on body weight control has been reported to be due to mediating appetite via action on the central nervous system, secretion of gut-derived satiety hormones, and through regulating energy expenditure (González Hernández et al.2019). L-Lactate, another metabolite of the human gut microbiota, has been reported to mediate positive impact on host immunity and gut epithelial development, butyrate and propionate formation via lactate-cross- feeding by other members of the gut microbiota as well as reducing gas formation from fermentation of carbohydrates (Louis et al.2022 Gut microbiome 3(e3): 1-16). All these nutritional and health advantages have resulted in the increased interest of food companies in using oat to prepare plant-based dairy analogues. Plant-based dairy alternatives are generally prepared by providing a liquid base and by subsequently processing said liquid base, including through fermentation, to obtain a plant-based dairy alternative. Hence, the preparation of plant-based dairy alternatives with oat requires the transformation of oat, via chemical, physical and / or enzymatic treatments, into liquid or powder ingredients (e.g. hydrolyzed oat flour) that are suitable for the preparation of a liquid base (i.e. oat base). Current manufacturing processes also typically separate and discard a protein and fiber rich fraction of the oat material to obtain a base with a smooth mouthfeel. This transformation of oat, especially physical separation steps, results in ingredients which have, inter alia, low content of proteins and fibers, which subsequently leads, due to further dilution of said oat ingredients in water, to oat bases and plant-based dairy alternatives with poor amount of, inter alia, oat fiber and proteins. These low amounts are not only undesired from a nutritional point of view, but also compromise the health benefits of the oat base and the oat-based food and beverage products. Hence, there is a need for oat bases that improve the nutritional value and the health-beneficial properties of the raw oat material into the final food product, while having good sensory properties. DESCRIPTION OF THE DRAWINGS Figure 1. Short chain fatty acid (SCFA) production in faecal slurry fermentation experiment. A faecal suspension was left untreated (blanc) or mixed with a standard oat juice or a test oat juice according to an embodiment of the invention, and allowed to ferment for 48h. Total SCFAs were determined after 48h of faecal slurry fermentation. The amount of total SCFAs produced at 48h of fermentation is shown, expressed per gram dry matter. Figure 2. Acetic acid production in faecal slurry fermentation experiment. A faecal suspension was left untreated (blanc) or mixed with a standard oat juice or a test oat juice according to an embodiment of the invention, and allowed to ferment for 48h. Acetic acid was determined after 48h of faecal slurry fermentation. The amount of acetic acid produced at 48h of fermentation is shown, expressed per gram dry matter. Figure 3. L-lactic acid production in faecal slurry fermentation experiment. A faecal suspension was left untreated (blanc) or mixed with a standard oat juice or a test oat juice according to an embodiment of the invention, and allowed to ferment for 48h. L-lactic acid was determined after 48h of faecal slurry fermentation. The amount of L-lactic acid produced at 48h of fermentation is shown, expressed per gram dry matter. Figure 4. Gas production in faecal slurry fermentation experiment. A faecal suspension was left untreated (blanc) or mixed with a standard oat juice or a test oat juice according to an embodiment of the invention, and allowed to ferment for 48h. Gas volume was determined after 48h of faecal slurry fermentation. The volume gas produced at 48h of fermentation is shown, expressed per gram dry matter. SUMMARY OF THE INVENTION The present invention addresses one or more of the above discussed needs in the art. As shown in the experimental section, the inventors have found that when conducting high-pressure homogenization prior to enzymatic hydrolysis of an oat mixture and by omitting a physical separation step of the hydrolysed oat mixture, an oat base with improved health-beneficial properties is obtained. In particular, increased production of short chain fatty acids (SCFAs), more particularly acetate, and L-lactate was observed by an oat base of the invention compared to an oat base obtained by a process with a physical separation step of a hydrolysed oat mixture. Unexpectedly, intestinal gas production was reduced compared to the state-of-the-art oat base. The oat base of the invention is therefore novel, in that it does increase intestinal SCFA, more particularly acetate, and L-lactate production and reduce intestinal gas production. The oat base also had an improved nutritional profile, including an increased fiber and protein content. Yet, the oat base had acceptable sensory properties, more particularly the oat base had a desirable particle size providing an acceptable mouthfeel to the oat base. The oat base of the invention is therefore particularly useful for (i) increasing SFCA, in particular acetate, and / or L-lactate production in a subject, and / or (ii) reducing intestinal gas production in a subject, and / or (iii) modulating the gut microbiota in a subject. As the oat base of the invention is capable of increasing intestinal acetate and L-lactate in an individual, the oat base may also be administered to an individual to achieve any one or more of the health benefits associated with acetate and / or L-lactate such as to improve metabolic health, to prevent or reduce inflammation, to control body weight, to mediate appetite, to improve cardiac health, to improve insulin homeostasis, to improve glucose homeostasis such as glucose postprandial response, to improve lipid metabolism such as lipid postprandial response and / or to improve blood lipid profile. Accordingly, the present invention provides aspects and embodiments as set forth in the following statements (1) to (94): (1) An oat base for increasing intestinal short chain fatty acid (SCFA) and / or L-lactate production and / or reducing intestinal gas production in a subject. (2) The oat base according to 1, which increases acetate production in a subject. (3) The oat base according to 1 or 2, which increases acetate and L-lactate production and reduces intestinal gas production in a subject. (4) An oat base comprising oat, preferably a wholegrain oat, and water, said oat base having a D90 particle size of 50-200 µm, a viscosity lower than 50 mPa.s when determined at 20°C at a shear rate of 64 s-1and comprising at least 6.0 % w / w dry matter mono- and disaccharides. (5) The oat base according to any one of 1 to 4, wherein said oat base comprises substantially all components of an oat material used for preparing the oat base. (6) The oat base according to any one of 1 to 5, wherein said oat base comprises at least 6.0 % w / w dry matter such as from 6.0 to 20.0 % w / w dry matter fibers. (7) The oat base according to any one of 1 to 6, wherein said oat base comprises between 6.0 and 40.0 % w / w, preferably between 12.5 and 40.0 % w / w mono- and disaccharides, on a dry matter basis. (8) The oat base according to any one of 1 to 7, wherein said oat base comprises at least 10.5 % w / w dry matter such as from 10.5 to 20.0 % w / w dry matter oat protein. (9) The oat base according to any one of 1 to 8, wherein said oat base has a D90 particle size of 50 to 200 µm. (10) The oat base according to any one of 1 to 9, wherein said oat base has a viscosity lower than 50 mPa.s when determined at 20°C at a shear rate of 64 s-1. (11) The oat base according to any one of 1 to 10, wherein said oat base is obtained by a process comprising the steps: i) providing an oat mixture comprising an oat material and water; ii) homogenizing the oat mixture at a pressure of at least 500 bar; and iii) enzymatically hydrolysing the homogenized oat mixture using at least one amylase, optionally wherein the process further comprises a step of adding at least a part of the at least one amylase to the oat mixture and conducting a pre-hydrolysis (or partial hydrolysis) step before the homogenization step. (12) The oat base according to 11, wherein said process does not comprise a physical separation step of the hydrolysed oat mixture. (13) The oat base according to 11 or 12, wherein the homogenized oat mixture is hydrolysed using at least an alpha-amylase and a beta-amylase. (14) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in increasing intestinal SFCA and / or L-lactate production in a subject, optionally for use in increasing intestinal SFCA and / or L-lactate production and reducing intestinal gas production in a subject. (15) The oat base or composition for use according to 14, wherein said SFCA is acetate. (16) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in reducing intestinal gas production in a subject. (17) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in modulating the gut microbiota of a subject. (18) An oat base according to any one of 1 to 13 or a composition comprising said oat bas, optionally a composition according to 96 or 97, for use in improving metabolic health in a subject and / or for use in the prevention or treatment of metabolic syndrome in a subject. (19) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of a non-communicable disease or disorder in a subject. (20) The oat base or the composition for use according to 19, wherein the non-communicable disease or disorder is selected from the group comprising or consisting of diabetes, in particular type 2 diabetes, obesity and cardiovascular disease. (21) The oat base or the composition for use according to any one of 18 to 20, wherein the administration of the oat base or the composition to the subject mediates anti-inflammatory effects and / or control of body weight and / or reduced appetite and / or improvement of insulin homeostasis and / or improvement of glucose homeostasis such as glucose postprandial response and / or improvement of lipid metabolism such as lipid postprandial response and / or improvement of blood lipid profile. (22) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in reducing inflammation in a subject. (23) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of an inflammatory disease or disorder in a subject. (24) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in controlling body weight in a subject. (25) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of obesity such as diet-induced obesity in a subject. (26) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in improving glucose homeostasis, such as glucose postprandial response, in a subject. (27) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject. (28) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in improving insulin homeostasis in a subject. (29) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject. (30) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in improving cardiac health in a subject. (31) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of a cardiovascular disease in a subject. (32) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in promoting lipid metabolism, such as lipid postprandial response, in a subject. (33) An oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for use in the prevention or treatment of a disease or disorder associated with dysregulation of lipid metabolism in a subject. (34) The oat base or the composition for use according to any one of 14 to 33, wherein the subject is at risk for developing a non-communicable disease or disorder such as a subject suffering metabolic syndrome. (35) The composition for use according to any one of (14) to (34), wherein said composition is a nutritional composition. (36) The composition for use according to any one of (14) to (35), wherein said composition is a plant- based dairy alternative. (37) The composition for use according to any one of (14) to (36), wherein said composition is selected from the group consisting of a plant-based dairy milk alternative, a plant-based yoghurt and a plant-based toddler and / or child nutritional composition such as a plant-based growing up milk. (38) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for increasing intestinal SFCA and / or L-lactate production in a subject, optionally for increasing intestinal SFCA and / or L-lactate production and reducing intestinal gas production in a subject. (39) Use according to 38, wherein said SFCA is acetate. (40) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising slaid oat base, optionally a composition according to 96 or 97, for reducing intestinal gas production in a subject. (41) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for modulating the gut microbiota of a subject. (42) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for improving metabolic health in a subject. (43) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for reducing inflammation in a subject. (44) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for controlling body weight in a subject. (45) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for improving glucose homeostasis, such as glucose postprandial response, in a subject. (46) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for improving insulin homeostasis in a subject. (47) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for improving cardiac health in a subject. (48) Non-therapeutic use of an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, for promoting lipid metabolism, such as lipid postprandial response, in a subject. (49) Use according to any one of (38) to (48), wherein said composition is a nutritional composition. (50) Use according to any one of (38) to (49), wherein said composition is a plant-based dairy alternative. (51) Use according to any one of (38) to (50), wherein said composition is selected from the group consisting of a plant-based dairy milk alternative, a yoghurt and a toddler and / or a plant-based child nutritional composition such as a plant-based growing up milk. (52) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for increasing intestinal SFCA and / or L-lactate production in a subject, optionally for increasing intestinal SFCA and / or L-lactate production and reducing intestinal gas production in a subject. (53) Use according to 52, wherein said SFCA is acetate. (54) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for reducing intestinal gas production in a subject. (55) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for modulating the gut microbiota of a subject. (56) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for improving metabolic health in a subject and / or for the prevention or treatment of metabolic syndrome in a subject. (57) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of a non-communicable disease or disorder in a subject. (58) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for reducing inflammation in a subject. (59) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of an inflammatory disease or disorder in a subject. (60) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for controlling body weight in a subject. (61) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of obesity such as diet-induced obesity in a subject. (62) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for improving glucose homeostasis, such as glucose postprandial response, in a subject. (63) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject. (64) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for improving insulin homeostasis in a subject. (65) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject. (66) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for improving cardiac health in a subject. (67) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of a cardiovascular disease in a subject. (68) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for promoting lipid metabolism, such as lipid postprandial response, in a subject. (69) Use of an oat base according to any one of 1 to 13 in the preparation of a composition for the prevention or treatment of a disease or disorder associated with dysregulation of lipid metabolism in a subject. (70) Use according to any one of (52) to (69), wherein said composition comprises at least 25% by weight such as between 25% and 100% by weight, between 25% and 99% by weight, between 25% and 98% by weight or between 25% and 95% by weight, preferably between 50% and 100% by weight, for example, between 50% to 95% by weight, from 55% to 100% by weight, from 60% to 100% by weight, from 65% to 100% by weight, from 70% to 100% by weight, from 75% to 100% by weight, or from 80% to 100% by weight; or between 70% and 25% by weight, for example, from 60% to 30% by weight, or from 55% to 25% by weight, of the oat base. (71) Use according to any one of (52) to (70), wherein said composition is a nutritional composition. (72) Use according to any one of (52) to (71), wherein said composition is a plant-based dairy alternative. (73) Use according to any one of (52) to (72), wherein said composition is selected from the group consisting of a plant-based dairy milk alternative, a plant-based yoghurt and a plant-based toddler and / or child nutritional composition such as a plant-based growing up milk. (74) A method for increasing intestinal SFCA and / or L-lactate production in a subject, optionally for increasing intestinal SFCA and / or L-lactate production and reducing intestinal gas production in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (75) The method according to 74, wherein said SFCA is acetate. (76) A method for reducing intestinal gas production in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (77) A method for modulating the gut microbiota of a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (78) A method for improving metabolic health in a subject and / or for the prevention or treatment of metabolic syndrome in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97,to the subject. (79) A method for the prevention or treatment of a non-communicable disease or disorder in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (80) A method for reducing inflammation in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (81) A method for the prevention or treatment of an inflammatory disease or disorder in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (82) A method for controlling body weight in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (83) A method for the prevention or treatment of obesity such as diet-induced obesity in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (84) A method for improving glucose homeostasis, such as glucose postprandial response, in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (85) A method for the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (86) A method for improving insulin homeostasis in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (87) A method for the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (88) A method for improving cardiac health in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (89) A method for the prevention or treatment of a cardiovascular disease in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (90) A method for promoting lipid metabolism, such as lipid postprandial response, in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (91) A method for the prevention or treatment of disease or disorder associated with dysregulation of lipid metabolism in a subject, said method comprising administering an oat base according to any one of 1 to 13 or a composition comprising said oat base, optionally a composition according to 96 or 97, to the subject. (92) The method according to any one of (74) to (91), wherein said composition is a nutritional composition. (93) The method according to any one of (74) to (92), wherein said composition is a plant-based dairy alternative. (94) The method according to any one of (74) to (93), wherein said composition is selected from the group consisting of a plant-based dairy milk alternative, a plant-based yoghurt and a plant-based toddler and / or child nutritional composition such as a plant-based growing up milk. (95) Use according to any one of 38 to 73, or the method according to any one of 74 to 94, wherein the subject is at risk for developing a non-communicable disease or disorder such as a subject suffering metabolic syndrome. (96) A composition comprising at least 25% by weight such as between 25% and 100% by weight, between 25% and 99% by weight, between 25% and 98% by weight or between 25% and 95% by weight, preferably between 50% and 100% by weight , for example, from 50% to 95% by weight, or from 55% to 100% by weight, from 60% to 100% by weight, from 65% to 100% by weight, from 70% to 100% by weight, from 75% to 100% by weight, or from 80% to 100% by weight; or between 70% and 25% by weight, for example, from 60% to 30% by weight, or from 55% to 25% by weight, of an oat base according to any one of (1) to (13) for increasing intestinal short chain fatty acid (SCFA), acetate and / or L-lactate production in a subject, and / or, preferably and, for reducing intestinal gas production in a subject and / or for modulating the gut microbiota in a subject. (97) The composition according to (96), wherein said composition is a nutritional composition, preferably a plant-based dairy alternative such as a composition selected from the group comprising a dairy milk alternative, a plant-based yogurt and a plant-based toddler and / or child nutritional composition. DETAILED DESCRIPTION OF THE INVENTION As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise. The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or method steps. The term also encompasses “consisting of” and “consisting essentially of”. The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints. In the context of this application, the term “at least” also includes the starting point of the open range. For example, an amount of “at least 95.00 % w / w” means any amount equal to 95.00 percentage by weight or above. The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of and from the specified value, in particular variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" refers is itself also specifically, and preferably, disclosed. For example, an amount of “about 20 weight %” means any amount within the range of 18.00 to 22.00 weight %. When a numerical value is used to indicate temperature, said value encompasses the exact numerical value as such, as well as all numerical values that would be rounded up to said exact numerical value according to standard mathematical and / or statistical regulations. For example, a temperature of “95°C”, encompasses the values of 94.5; 94.6; 94.7; 94.8; 94.9; 95.0; 95.1; 95.2; 95.3; and 95.4°C. When this is used in combination with the term “about”, said temperature encompasses also temperatures that differ from said exact temperature by 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.7, 0.9, or 1.0 °C, both in the positive or negative range. Similarly, when a period of time is indicated using a numerical value such as “about 1 hour” or “about 60 minutes”, said value encompasses the exact time indicated as well as periods that deviate therefrom by e.g. less than one minute, half a minute, or 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 minutes. Analogously, the term “about 1 hour” encompasses about 45, 50, 55 minutes to about 65, 70, and 75 minutes, as well as any time in between. As used throughout the present disclosure, the terms “concentration” and “content” are used interchangeably and refer to the weight concentration or mass fraction of a constituent, i.e. the mass of a constituent divided by the total mass of all constituents and is expressed in mg per kg or parts per million (ppm). As used herein, the terms “x% (w / w)”, “x% w / w”, “wt.%” are equivalent to “x g per 100 g”. Unless indicated otherwise, all % values shall be taken to indicate x% w / w. In the context of this application, unless otherwise provided, amounts refer to amounts by weight. All documents cited in the present specification are hereby incorporated by reference in their entirety. Unless otherwise specified, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions may be included to better appreciate the teaching of the present invention. As used herein the term “plant-based” shall be taken to refer to a composition or product which comprises plant or plant-derived matter but does not comprise animal or animal-derived matter including but not limited to dairy, egg, fish, shellfish, meat, dairy milk and insects. As used herein the term “vegetal” shall be taken to mean edible parts of a plant including but not limited to vegetables, fruits, flowers, stems, seeds, leaves and roots. As used herein the adjective “dairy” shall be taken to refer to a composition or product which comprises or consists of mammalian milk matter, i.e. the lacteal secretion obtainable by milking. As used herein the terms “free” or “free from” shall be taken to refer to a composition or product which preferably does not contain a given substance but where trace amounts or contaminants thereof may be present. For example, the term “animal-free” as used herein refers to a product or composition to which no components of animal origin such a dairy proteins, lactose or other animal components, were added, but unintended traces of components of animal origin may be present. Animal-free products or compositions may contain less than about 1 wt.%, such as less than 0.9 wt.%, 0.8 wt.%, 0.7 wt.%, 0.6 wt.%, 0.5 wt.%, 0.4 wt.%, 0.3 wt.%, 0.2 wt.%, 0.1 wt.% or less of animal-derived ingredients. As used herein the terms plant-based alternative, analogue or substitute shall be taken to mean a plant- based food or beverage composition that is formulated to simulate the organoleptic and / or nutritional qualities of an equivalent non-plant-based product. Accordingly, a “plant-based fermented milk alternative” shall be taken to mean a plant-based food or beverage composition that is formulated to simulate the organoleptic and / or nutritional qualities of fermented dairy milk. A “plant-based yogurt” shall be taken to mean a plant-based food or beverage composition that is formulated to simulate the organoleptic and / or nutritional qualities of fermented dairy yogurt. As used herein, the term “fermented plant-based” shall be taken to refer to a product or composition that is the product of the acidifying fermentation of a plant-based composition by a starter culture of fermenting microorganisms, in particular bacteria, preferably lactic acid bacteria. As used herein, the term “fermented dairy milk” shall be taken to mean a product or composition derived from dairy milk by the acidifying action of at least one lactic acid bacterium, such as a yogurt (e.g., a set, stirred or drink yogurt), or a fresh cheese such as a white cheese or a “petit-Suisse”. It can also be a strained fermented milk such as a strained yoghurt (e.g., a concentrated or Greek-style yoghurt). The term "dairy yogurt" or “plant-based yogurt” as used herein shall be taken to mean fermented dairy or plant-based milk respectively obtained by the acidifying lactic fermentation of the bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (also referred to as Streptococcus salivarius subsp. thermophilus), which must be viable in the finished product at a minimum CFU. In certain countries, regulations allow the addition of further lactic acid bacteria to yoghurt such as but not limited to strains of Bifidobacterium and / or Lactobacillus acidophilus and / or Lactobacillus casei. These additional lactic acid bacteria strains are intended to impart various properties to the finished product, such as that of providing organoleptic qualities, favoring equilibrium of intestinal flora or modulating the immune system. The term “food” or “food product” is used herein in a broad sense and covers food for humans as well as food for animals (i.e. a feed). Preferably, the food is for human consumption. The food may be in the form of a solution or as a solid, depending on the use and / or the mode of application and / or the mode of administration. The term “beverage” or “beverage product” as used herein particularly denotes a liquid food product intended for consumption by drinking. The term “food ingredient” or “food additive” as used herein refers to a formulation which is or can be added in the preparation of other foodstuffs. The food ingredient may be in the form of a solution or as a solid, depending on the use and / or the mode of application and / or the mode of administration. The terms "nutritional supplement" or "dietary supplement" or “food supplement” as used herein refers to a substance or a composition that provides nutrients to an individual that may otherwise not be consumed in sufficient quantities by said individual. As used herein the term “added sugar” shall refer to sugars that are added during the processing of foods (e.g. plant matter processed to provide a vegetal base) as opposed to sugars naturally occurring in said foods. Added sugars include sugars (free, mono- and disaccharides), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected from the same volume of 100 percent fruit or vegetable juice of the same type. Oat base An aspect of the invention relates to an oat base with improved health-beneficial properties. In particular, an oat base is provided herein for increasing intestinal SCFA, more particularly acetate, and / or L-lactate production and / or, preferably and, reducing intestinal gas production. The terms “oat base” or “oat juice” or “oat syrup” are used herein as synonyms and refer to an aqueous extract of an oat material. An oat base is typically an aqueous dispersion comprising compounds of an oat material or degradation products thereof, and is preferably not enriched, supplemented or fortified with other compounds. The oat material preferably comprises endosperm, in particular the oat material may consist of oat endosperm or wholegrain oat. Preferably, the oat material is wholegrain oat. In the context of the present application, the term “wholegrain” or “wholegrain oat” refers to an oat grain of which only the husks have been removed, i.e. which still completely contains the endosperm, the germ and the bran. The main components of the anatomical structure of a whole oat grain, namely the endosperm, the embryo and the seed coat or bran, are included in the “wholegrain” in the same proportion as in the original whole grain. Whole grains can be broken down into fragments of different sizes, resulting in e.g., grits, groats, or flour. Another variant made from whole grains by mechanical processing are flakes. The term “wholegrain” as used herein encompasses any form of the oat material, including whole grains as well as, e.g., grits, groats, flakes, flour. The oat base of the invention is characterized in that it comprises substantially all components provided by the oat material used for preparing the oat base. These components, including starch, fibers, fats and proteins, may have been at least partially broken down. However, no components of the employed oat material are removed, for example by separating them through decantation or another physical separation step of a hydrolysed oat material and discarding them. The oat base of the invention may be characterized in that it comprises oat, preferably a wholegrain oat, and water, said oat base having a D90 particle size of 50-200 µm, a viscosity lower than 50 mPa.s and comprising at least 6.0 % w / w dry matter mono- and disaccharides. In embodiments, the oat base of the present invention comprises from 5 to 20 % w / w, preferably from 6.0 to 20.0 % w / w, from 6.5 to 20.0 % w / w, from 7.0 to 20.0 % w / w, from 7.5 to 20.0 % w / w, from 8.0 to 20.0 % w / w or from 8.5 to 20.0 % w / w, more preferably from 9.0 to 14.0 % w / w of fibers, on a dry matter basis. As used herein, the term “fiber” or “dietary fiber” refers to carbohydrate polymers, in particular carbohydrate polymers of three or more monomeric units, and lignin associated with the dietary fiber carbohydrates, which are not digestible (resistant to digestive enzymes in humans) and which have one or more beneficial physiological effects such as: decrease intestinal transit time, increase stool bulk, is fermentable by colonic microflora, reduce blood total cholesterol levels, reduce post-prandial blood glucose, or reduce blood insulin levels. Non-limiting examples of fiber include non-starch polysaccharides (NSP) (cellulose, hemicelluloses, pectins, hydrocolloids (i.e. gums, mucilages, β-glucans)), resistant oligosaccharides (fructo-oligosaccharides (FOS), galactooligosaccharides (GOS), other resistant oligosaccharides), resistant starch (consisting of physically enclosed starch, some types of raw starch granules, retrograded amylose, chemically and / or physically modified starches), and lignin. Fibers can be divided into two categories based on their solubility in water. The term “fiber” as used herein encompasses both soluble and insoluble fibers. Non-limiting examples of soluble fibers include pectin, gums and mucilage. Non-limiting examples of insoluble fibers include cellulose, hemicellulose and lignin. The oat base of the present invention is characterized in that it has at least 6.0 % w / w, preferably between 6.0 and 40.0 % w / w such as between 12.5 and 40.0 % w / w, between 13.0 and 40.0 % w / w, between 13.5 and 40.0 % w / w, between 14.0 and 40.0 % w / w, between 14.5 and 40.0 % w / w, between 15.0 and 40.0 % w / w or between 6.0 and 20.0 % w / w % w / w mono- and disaccharides (also referred to herein as sugar), on a dry matter basis. In embodiments, the oat base of the present invention comprises from 5 to 20 % w / w, preferably from 10.5 to 20.0 % w / w, from 11.0 to 20.0 % w / w or from 11.5 to 20.0 % w / w such as from 10.5 to 17 % or from 10.5 to 15 % w / w of proteins, in particular oat proteins, on a dry matter basis. The oat base of the present invention may be further characterized in that it has a D90 particle size of 50 to 200 µm, preferably 50 to 150 µm, more preferably 100 to 150 µm, providing an acceptable, smooth mouthfeel to the oat base. The term D90 particle size refers to the particular size distribution of the oat base and is taken to mean the dimension where ninety percent of the particles has a smaller particle size and ten percent has a larger particle size. Methods for measuring particle size are well known in the art. Particle size and particle size distribution of the oat base may be measured e.g. with laser diffraction, for example by using a (laser diffraction) particle size analyzer such as the Malvern Mastersizer microplus according to manufacturer instructions. In embodiments, the oat base is characterized in that it has a D90 particle size of 50-200 µm, preferably 50-150 µm, more preferably 100-150 µm, as measured with laser diffraction, in particular as measured with laser diffraction using a laser diffraction particle size analyzer. Also, the oat base has good physical stability, not requiring the addition of stabilizing auxiliaries: when stored at room temperature, it disintegrates or settles into an upper aqueous phase and a lower particulate phase at a low rate. The oat base of the present invention may be further characterized in that it has a viscosity lower than 50 mPa.s, preferably lower than 35 mPa.s, more preferably between 10-35 mPa.s, at 20°C, at a shear rate of 64 s-1. Methods for measuring viscosity are well known in the art. Viscosity of the oat base may be measured for example by using a rheometer such as the Anton Paar MCR302. In embodiments, the oat base of the invention is obtained by a process comprising the steps of: i) providing an oat mixture comprising an oat material and water; ii) homogenizing the oat mixture at a pressure of at least 500 bar; and iii) enzymatically hydrolyzing the homogenized oat mixture using at least one amylase to obtain the oat base. The oat mixture comprises an oat material as defined elsewhere herein and water. The oat material can be in any form such as in the form of a flour, grists, groats and / or flakes. Oat material comprising larger particles (e.g. groats) may have been reduced in size, in particular the oat material may have been subjected to one or more size reduction techniques such as comminuting, rolling, grinding or milling (e.g. wet milling or dry milling). Preferably, the oat material has a particle size of below 400 microns. Preferably, the oat mixture comprises oat flour, in particular oat flour having a particle size of 100 to 400 microns. The oat material may have been subjected to a heat treatment. The oat mixture comprises water in an amount balancing the amounts of other ingredients to 100% by weight. The oat mixture may comprise water in an amount between 50% and 90% by weight, or, for example, from 60% to 90%, or from 50% to 55%, or from 55% to 60%, or from 60% to 65%, or from 65% to 70%, or from 70% to 75%, or from 75% to 80%, or from 80% to 85%, by weight. The water quality may be monitored to ensure a sufficiently low level of cations. The total cation content can be from about 60 ppm (40 ppm for divalent ions and 20 ppm for monovalent ions) and the hardness of water can be 6 gram / gallon or less. The oat mixture may have a total solids (TS) of 10 to 50 %, or from 10% to 40%, or from 10% to 30% or from 15% to 25%. The oat mixture may be in the form of a slurry or a suspension. The oat mixture may comprise between 10 and 30% w / w, preferably between 15 and 25% w / w of the oat material. The oat mixture may be prepared by mixing the oat material with water by any suitable mixing technique as known to the skilled person, for example, by stirring in a kettle. Preferably, the oat mixture is prepared while heating, for example, to a temperature of below 60°C, preferably to between about 40°C and about 60°C such as to between about 40°C and about 55°C or to between about 40°C and about 50°C, e.g. to about 40°C, to about 45°C or to about 50°C. The oat mixture may further comprise at least one enzyme as described elsewhere herein, in particular a first portion of the at least one enzyme used for the hydrolysis step may be added to the oat mixture, and the remaining amount of the at least one enzyme may be added between the homogenization step and the hydrolysis step. The process for preparing the oat base optionally comprises a pre-hydrolysis step before the high- pressure homogenization step. In said pre-hydrolysis step, the oat mixture, preferably comprising at least one enzyme, is incubated or kept at a temperature of below 60°C, preferably at between about 40°C and about 60°C such as at between about 40°C and about 55°C or at between about 40°C and about 50°C, e.g. at about 40°C, at about 45°C or at about 50°C for less than 2 hours, preferably for less than 90 min, more preferably for less than 1 hour such as for between 10 min and 1 hour, e.g. for about 10, 15, 20, 25, 30, 40 or 45 minutes, preferably for about 30 min, to obtain a pre-hydrolysed oat mixture. During this pre- hydrolysis step, the oat material will swell, and will thereby absorb water. Also, individual components of the oat material such as starch will break down at least partially as a result of the action of enzymes that are intrinsic to the oat material and / or the (partial) action of the at least one added enzyme. In this way, the viscosity of the oat mixture can be controlled, in particular lowered, and / or the homogeneity can be improved. This may be advantageous for the subsequent high-pressure homogenization step, which can be performed more easily. The process for preparing the oat basis further comprises a high-pressure homogenization step to reduce the size of the oat material to obtain an oat base having a desired particle size without the need to separate and discard any fraction with coarse particles. In particular, the oat bases of the invention have an acceptable smooth mouthfeel and provide an acceptable mouthfeel to food and beverage products containing said oat bases. Also an improved sugar profile was obtained, in particular, conversion to smaller sugars such as monosaccharides and disaccharides was more efficient when applying high-pressure homogenization prior to the enzymatic hydrolysis step so that the need for “added sugar” in the oat base can be reduced. Homogenization, in particular high-pressure homogenization, of the (optionally pre-hydrolysed) oat mixture is carried out at a pressure of at least 500 bar (50 MPa), preferably at a pressure of at least 550 bar (55 MPa) or 600 bar (60 MPa). Preferably, the high-pressure homogenization may be carried out at a pressure within a range of 500 - 1200 bar (50 - 120 MPa), preferably within a range of about 500 to about 1000 bar (50 - 100 MPa) such as within a range of about 550 to about 1000 bar (55 - 100 MPa) or within a range of about 600 to about 1000 bar (60 - 100 MPa). Both single-stage and double-stage high-pressure homogenization may be applied. Single stage homogenization may be conducted at higher pressures than the pressure(s) applied in a two- stage homogenization. For example, the (optionally pre-hydrolysed) oat mixture may be subjected to a single-stage high pressure homogenization at a pressure of at least 700 bar (70 MPa), preferably a pressure between about 700 bar and about 1000 bar (70 – 100 MPa), more preferably a pressure between about 800 bar and about 1000 bar (70 – 100 MPa) such as a pressure of about 800 bar (80 MPa). In a double-stage or two-stage homogenization, the pressure at the first stage and the pressure at the second stage may be the same or different. For example, a double-stage high pressure homogenization may be applied, wherein each stage has the same pressure, preferably a pressure of between about 500 bar and about 1000 bar (50 – 100 MPa), more preferably a pressure of between about 600 bar and about 1000 bar (60 – 100 MPa) such as pressure of about 800 bar (80 MPa). When conducting a two-stage homogenization, one stage may be conducted prior to and one after the enzymatic hydrolysis step. For example, the process for preparing the oat base may comprise (high-pressure) homogenisation of the (optionally pre-hydrolysed) oat mixture and (high-pressure) homogenization of the hydrolysed oat mixture, more particularly the process may comprises (high-pressure) homogenisation of the (optionally pre-hydrolysed) oat mixture at a pressure of between about 500 bar and about 1000 bar (50 – 100 MPa), preferably a pressure of between about 600 bar and about 1000 bar (60 – 100 MPa) such as a pressure of about 800 bar (80 MPa), and (high-pressure) homogenization of the hydrolysed oat mixture at a pressure of between about 500 bar and about 1000 bar (50 – 100 MPa), preferably a pressure of between about 600 bar and about 1000 bar (60 – 100 MPa) such as a pressure of about 800 bar (80 MPa). Two-stage homogenization may offer the advantage that larger particles that may be present in the oat mixture after the hydrolysis step can be broken down. (Each of) the high-pressure homogenization (stage) may be followed by homogenization at a lower pressure of 20 - 200 bar, preferably at a pressure of 20 - 100 bar such as at a pressure of about 50 bar. The process for preparing the oat base further comprises an enzymatic hydrolysis step of the homogenized oat mixture. The homogenized oat mixture is hydrolysed using at least one enzyme, which comprises or consists of an amylase. The amylase may be, for example, an alpha-amylase, a beta-amylase, or any combination thereof. Preferably, the at least one enzyme comprises or consists of an alpha- amylase. The at least one enzyme may also comprise or consist of an alpha-amylase and a beta-amylase. Without wishing to be bound by any theory, the amylase(s) is / are added to hydrolyse the carbohydrate fraction, in particular starch, of the oat material. In particular, the amylase(s) hydrolyses starch into mono- and disaccharides (e.g. maltose). Also, a combination of enzymes may be used for hydrolysing the homogenized oat mixture such as a combination of an amylase and one or more of an amyloglucosidase and a ^-glucanase. For example, the at least one enzyme may comprise or consist of an amylase and an amyloglucosidase, or an amylase and a ^-glucanase. Preferably, the at least one enzyme is free from proteases and / or enzymes with protease side activity. A total amount of the at least one enzyme, such as the amylase(s), used for hydrolysing the homogenized oat mixture may be according to manufacturer recommendations. The at least one enzyme may be added between the (high-pressure) homogenization step and the hydrolysis step. In embodiments, a part, such as about a half, of the total amount of the at least one enzyme may be added to the oat mixture, and the remaining part may be added between the (high- pressure) homogenization step and the hydrolysis step. The homogenised oat mixture may be hydrolysed by the at least one enzyme, in particular by at least the amylase, at a suitable temperature, for example, a temperature of between about 60 °C and about 80 °C, preferably at about 65 °C. The temperature of this step can be chosen based on the optimal temperature(s) for the activity of the enzyme(s) being used as known to the skilled person. The process may optionally further comprise a step of heating the homogenized oat mixture to a temperature of between about 60 °C and about 80 °C, preferably to about 65 °C, prior to the hydrolysis step. The enzymatic hydrolysis step can be performed for a suitable period of time depending on factors such as the enzyme(s) used, enzyme(s) concentration, and / or the conditions of the hydrolysis (temperature). For example, the enzymatic hydrolysis step can be performed for between about 10 minutes and about 4 hours, preferably for between about 10 minutes and 2 hours, more preferably for between about 30 minutes and 2 hours such as for about 30, 60 or 90 minutes. The enzymatic hydrolysis step can be performed for between about 10 minutes and 2 hours, preferably for between about 30 minutes and 2 hours such as for about 30, 60 or 90 minutes, at a temperature of between about 60 °C and about 80 °C, preferably at about 65 °C. The process for preparing an oat base of the invention may optionally further comprise an enzyme inactivation step of the hydrolysed oat mixture to stop the activity of the at least one enzyme (to provide an enzymatically inactive oat base). The enzyme inactivation step can be applied by heating the hydrolysed oat mixture, preferably by heating the hydrolysed oat mixture to a temperature from about 90°C to about 100°C, preferably to a temperature from about 90°C to about 95°C such as to about 95°C. This inactivation step can be applied for a time period of about 5 min to 1 hour, preferably for about 5 to 30 minutes, more preferably for about 10 to 15 minutes. For example, the at least one enzyme may be inactivated at a temperature of 95°C for about 10 to 15 minutes. The obtained oat base may optionally be pasteurized or sterilized (at a high temperature) for the time necessary for obtaining the desired pasteurizing or sterilizing value, resulting in an oat base having a longer shelf life. For example, the oat base may be subjected to an ultra-high temperature – short time (UHT-ST) or ultra-high temperature (UHT) heat treatment, shortly termed UHT treatment or UHT. The terms “UHT-ST treatment”, “UHT treatment“ and “ultra-high temperature processing” are synonyms and denote the sterilization of food by heating it for an extremely short period, preferably between 1 and 10 seconds, at a temperature exceeding 135 °C, such as e.g. at a temperature of between 140 °C and 150 °C, which is the temperature required to kill any residing spores. For example, direct UHT may be applied to sterilize the product such as direct steam injection UHT. Such direct UHT may comprise directly injecting steam into a product. Typically, the steam that is added to the product (and that may dilute the product), is afterwards removed in a flash vessel such that the ingoing dry matter more or less equals the outgoing dry matter. The hydrolysed oat mixture can be cooled to about 4 to 60 °C, preferably to about 4 to 45°C, more preferably to about 4 to 21°C, even more preferably to about 4 to 15°C or to about 4 to 10°C such as to about 4, 5, 6, 7, 8, 9 or 10°C, optionally after the inactivation of the enzyme and / or the heat treatment. Preferably, the process for preparing an oat base of the invention does not comprise any one or more of centrifugation, decantation, filtration, sieving, or any physical separation of the hydrolysed oat mixture. Compositions Further disclosed herein are compositions comprising an oat base according to the invention. In embodiments, the oat base is present in the composition an amount of at least 25% by weight such as between 25% and 100% by weight, between 25% and 99% by weight, between 25% and 98% by weight or between 25% and 95% by weight, preferably between 50% and 100% by weight, for example, in an amount from 50% to 95% by weight, or from 55% to 100% by weight, from 60% to 100% by weight, from 65% to 100% by weight, from 70% to 100% by weight, from 75% to 100% by weight, or from 80% to 100% by weight; or between 70% and 25% by weight, for example, in an amount from 60% to 30% by weight, or from 55% to 25% by weight. The compositions disclosed herein are suitable for consumption or ingestion, preferably by oral means. Accordingly the composition disclosed herein comprises or consists of comestible matter. It is particularly preferred that the compositions disclosed herein are substantially free of pathogenic or toxicogenic matter. The composition may be a pharmaceutical composition or a nutritional composition. According to a preferred embodiment, the composition is a nutritional composition such as a food or beverage product (including a functional food), a food ingredient or a food supplement. As used herein the term "functional food" shall be taken to mean a food or beverage product which has beneficial effects for one's health in addition to providing nutrients. In particular, a functional food can have a physiological effect - for the prophylaxis, amelioration or treatment of a disease or disorder. Where the composition is a pharmaceutical composition it may also comprise at least one pharmaceutically acceptable excipient or vehicle. Preferably, the composition is a food or beverage product, more preferably a non-dairy food or beverage product. Non-limiting examples of such non-dairy food and beverage products include drinks such as plant-based dairy milk alternatives, (drinking) yogurts or quark analogues, plant-based ice creams, plant- based spreads, plant-based puddings, plant-based creams, plant-based cream cheese or cheese analogues, plant-based toddler and / or child nutrition. The oat base of the invention can be added as such to other food. The invention thus enables to use an oat base as described herein as a food or beverage product or as an additive to a food or beverage product, in particular a food or beverage product selected from the group consisting of alternatives to dairy milk and milk products, beverages, drinking milk, milkshakes, drinking yoghurt, yoghurt, ice cream preparations, and toddler and / or child nutrition, such as a toddler and / or child nutritional composition, product or formula or growing up milk. A “child” is defined herein as a subject, in particular a human, ranging in age from about 12 months to 13 years and may refer to any range of ages between about 12 months and 13 years. For example, a child may refer to a subject, in particular a human, that is between about 12 months and about 6 years in age, or between about 12 months and about 2 years of age, or between about 2 years and about 12 years of age, or between about 2 years and about 6, 7 or 8 years of age, or between about 6, 7 or 8 years and about 12 years of age. A "toddler" as used herein more specifically refers to a subject, in particular a human, more particularly a child, that is between about 12 months and about 36 months. As used herein, “growing up milk” refers to nutritional compositions, artificially made, intended for infants of 12 months to 36 months, or toddlers, which are intended to be supplementary feedings to infants. In certain embodiments, the composition, in particular the food or beverage product, is a dairy milk alternative. In certain embodiments, the composition, in particular the food or beverage product, is a fermented food or beverage product, in particular a plant-based fermented food or beverage product such as a fermented dairy milk alternative or a plant-based yogurt. In certain embodiments, the composition, in particular the food or beverage product, is a plant-based toddler and / or child nutritional composition, product or formula, more particularly a non-dairy plant-based toddler and / or child nutritional composition, product or formula. Plant-based dairy milk alternative compositions In particular embodiments, the composition is a plant-based dairy milk alternative composition. Embodiments described herein provide compositions comprising a) an oat base of the invention, b) water c) vegetal fat(s) and d) buffering agent(s). The plant-based dairy milk alternative compositions disclosed herein may optionally further comprise e) protein f) hydrocolloid agent(s), g) sweetening agent(s), and / or h) flavor modifying agent(s). These plant-based dairy milk alternative compositions may be aqueous compositions, including, for example, oil-in-water emulsions. These plant-based dairy milk alternative compositions are typically in the form of an emulsion of vegetal oil droplets in an aqueous phase. These compositions typically have a uniform distribution of particles within the aqueous phase, during shelf-life, for example during up to 7, 30, 60 or 90, 120, 150, 180, 210, or 240 days storage at a chilled temperature of 0°C to 10°C, or at ambient (“room”) temperature, for example, from 15°C to 25°C. The pH of these plant-based dairy milk alternative compositions may be at most 9.5, for example, from 7 to 9.5 or from 8.5 to 9.5. a) Oat base The plant-based dairy milk alternative compositions disclosed herein comprise the oat base of the invention. In an embodiment the oat base is present in an amount between 70% and 25% by weight, for example, in an amount from 60% to 30%, or from 55% to 25% by weight. b) Water The plant-based dairy milk alternative compositions disclosed herein comprise water. Water is typically present in an amount balancing the amounts of other ingredients to 100% by weight. In an embodiment water is present in an amount between 40% and 90% by weight, for example, in an amount from 60% to 90%, or from 40% to 45%, or from 45% to 50%, or from 50% to 55%, or from 55% to 60%, or from 60% to 65%, or from 65% to 70%, or from 70% to 75%, or from 75% to 80% or from 80% to 85%, or from 80% to 85% by weight. In one embodiment the water quality is monitored to ensure sufficiently low level of cations to ensure emulsification stability is not impacted. The total cation content can be less than about 60 ppm (40 ppm for divalent ions and 20 ppm for monovalent ions) and the hardness of water can be 6 gram / gallon or less. c) Vegetal fat The plant-based dairy milk alternative compositions disclosed herein comprise at least one vegetal fat. Suitable examples of such fats are vegetal oils including, but not limited to, coconut oil, canola oil, soybean oil, sunflower oil, safflower oil, palm oil, palm kernel oil, olive oil, avocado oil and / or mixtures or combinations thereof. The vegetal oils may be selected from the group consisting of coconut oil, palm oil, palm kernel oil, and / or mixtures or combinations thereof. The vegetal oils may be a combination of coconut oil and sunflower oil. The vegetal fat may be coconut oil in higher concentrations, in embodiments the coconut oil may be provided in the form of or derived from coconut cream. In one embodiment the vegetal fat is present in an amount of from 0.0001% to 5% by weight, for example, from 0.25% to 2.5%, or from 0.5% to 2%. Compositions with such amounts of vegetal fat present good organoleptic properties. d) Buffering agents The plant-based dairy milk alternative compositions disclosed herein may comprise at least one buffering agent. Examples of such buffering agents include monophosphates, diphosphates, sodium mono- and bicarbonates, potassium mono- and bicarbonates, for example, potassium phosphate, dipotassium phosphate, potassium polyphosphates, sodium bicarbonate, trisodium citrate (also referred to as sodium citrate), sodium phosphate, disodium phosphate, trisodium phosphate and sodium polyphosphates, sodium bicarbonate, calcium carbonate and / or mixtures or combinations thereof. The buffering agent can be provided in an amount sufficient to provide the pH of the composition of at most 9.5, for example, from 7 to 9.5 or from 8.5 to 9.5. Advantageously, the use of a buffering agent can contribute to product stability without impacting organoleptic properties and consumer perception. In one embodiment the buffering agent is present in an amount of from 0.0001% to 5% by weight, for example, from 0.2% to 1%. e) Plant Protein The plant-based dairy milk alternative compositions disclosed herein optionally comprise at least one plant protein, in particular a plant protein other than oat protein. In some embodiments, the plant protein source comprises or consists of legume, for example pulse or pulses. The plant protein source may be selected from the group consisting of lentils, chickpeas, peas, beans and / or combinations thereof. The plant protein sources may be selected from the group consisting of: soy beans, yellow peas, green peas, split peas, field peas, dry peas, lentil, chickpeas / garbanzo bean, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexican bean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugar bean, lima bean, haba bean, Madagascar bean, green gram, mung bean, green bean, black gram, urad dal, lupin and mixtures or combinations thereof. In embodiments, the plant protein source comprises soy bean protein. Plant protein ingredients are known in the art and are commercially available. Plant protein ingredients can be, for example, a plant protein isolate, concentrate, or flour. The term “protein concentrate,” as used herein, generally refers to protein derived from plant source that has been extracted from the plant source and purified. Protein concentrate may comprise greater than or equal to about 40%, 50%, 60%, 70%, or 80%, or more total protein on a dry matter basis. The protein concentration of the protein concentrate may be increased by greater than or equal to about 20%, 30%, 40%, 50%, 60%, 70%, 80%, or more than the protein concentration of the plant. A protein concentrate may comprise a single type of protein or a combination of different types of proteins. The term “protein isolate,” as used herein, generally refers to protein derived from a plant source that has been extracted from the plant source and purified. A protein isolate may have a higher purity than a protein concentrate. A protein isolate may be formed by further processing a protein concentrate to increase the protein concentration. Protein isolate may comprise greater than or equal to about 80%, 90%, 95%, or more protein on a dry matter basis. In the compositions disclosed herein, the plant protein may not have been subjected to a hydrolysis step. In the compositions disclosed herein, the plant protein is present in an amount of from 0.0001% to 5% by weight, for example, from 0.25% to 2.5%, or from 0.5% to 2%. f) Hydrocolloid agent The plant-based dairy milk alternative compositions disclosed herein may optionally include at least one hydrocolloid agent. Suitable hydrocolloids include, but are not limited to, locust bean gum (aka carob gum), xanthan gum, tragacanth, gum Arabic, acacia gum or gellan gum. Such compounds are known in the art and are commercially available. Gellan gum can be, for example, a high acyl gellan gum. The compositions disclosed herein may comprise one or more hydrocolloid agents. The hydrocolloid may be present in the plant-based dairy milk alternative compositions in an amount of from 0.001% to 1% by weight, for example, from 0.01% to 0.1%, or from 0.01% to 0.05%, or from 0.02% to 0.04%, or about 0.04%. g) Sweetening agent The plant-based dairy milk alternative compositions disclosed herein may optionally include at least one sweetening agent. Such sweetening agent may contribute to the consumer perceived sweetness properties of the composition. It may also provide bulking properties to the composition. The sweetening agent may be, but is not limited to, sucrose, fructose, saccharose, glucose, maltodextrin, dextrose, sorbitol, xylitol, corn syrup, or a mixture thereof. A corn syrup sweetening agent may be, for example, a high fructose corn syrup, a corn syrup solid, cane sugar, beetroot sugar, honey, agave, maple syrup, or a combination thereof. The sweetening agent may be a mixture of at least two of sucrose, fructose, saccharose, glucose, maltodextrin, dextrose, sorbitol, xylitol, oat concentrate, and a corn syrup (for example, a high fructose corn syrup, a corn syrup solid, cane sugar, beetroot sugar, honey, agave, maple syrup). The sweetening agent may be present in the plant-based dairy milk alternative compositions in an amount of from 0.1% to 10%, by weight. For example, the amount of the sweetening agent may be from 0.5% to 5%, or from 0.8% to 1.5%, or from 0.8% to 1.2%, or about 1.5%. In a most preferred embodiment, the plant-based dairy milk alternative compositions disclosed herein may be free from added sugar sweetening agents, in particular sweetening agents selected from the group consisting of: sucrose, fructose, saccharose, glucose, maltodextrin, dextrose, corn syrup, and any mixture thereof. h) Flavor modification agents The plant-based dairy milk alternative compositions disclosed herein may optionally include at least one flavor modification agent, which is different from the sweetening agent. These flavoring agents typically affect the taste of the composition, and the amount thereof in the composition is usually determined according to a taste that is desired. Examples of flavor modification agents that may be useful in the plant- based dairy milk alternative compositions disclosed herein may include, but are not limited to, salts, sweeteners, flavors, flavor modifiers, fruits, fruit extracts, and combinations thereof. Popular flavor modification agents that may be used in these compositions include, for example, vanilla flavor or extract, dairy artificial flavor, hazelnut artificial flavor, amaretto, cinnamon, chocolate, caramel. Suitable ranges for an optional flavor modification agent are from 0.0001% to 5% w / w, e.g., from 0.05% to 3%, from 0.1% to 2%, etc. Examples of flavor-modifying salts include sodium chloride, for example, table or sea salt. Salt can be added from 0.0001 to 2.5%, e.g., 0.05%. Packaging The plant-based dairy milk alternative compositions disclosed herein are typically packaged in a container. The container is then typically sealed, for example, with a gable top, cap, and / or flexible lid. The container may, for example, have a holding capacity or volume of up to 3 kg or 3 L, 2 kg or 2 L, for example, up to 1.5 kg or 1.5 L, for example, up to 1.0 kg or 1.0 L (including, for example a 32oz or 909ml container), for example, up to 500 g or 500 mL, for example, up to 250 g or 250 mL, for example, up to 125 g or 125 mL, for example, up to 100 g or 100 mL, for example, up to 50 g or 50 mL, for example, up to 25 g or 25 mL. The container might provide one or several servings. Containers of up 250 g or 250 mL, preferably up to 100 g or 100 mL, typically provide a single serving. The container can be a bottle or a cup, for example, a plastic thermoformed cup. The sealing can be provided by a gable top, flexible lid, and / or or plastic cap. The flexible lid can be, for example, thermosealed to or on the opening of the bottle or cup. The container can be a small single cup, for example, of from 5 g or 5 mL to 15 g or 15 mL, and, for example, sealed with a flexible lid. Such small single cups can be offered alone or grouped in a secondary packaging. The plant-based dairy milk alternative compositions disclosed herein in the container can be stored, transported and / or distributed at a chilled temperature of 0°C to 10°C, or at ambient (“room”) temperature, for example, from 15°C to 25°C. The plant-based dairy milk alternative compositions disclosed herein may be free from additives such as modified starches, stabilizers, whitening agents, and combinations thereof. In one embodiment the present invention provides a dairy-alternative plant-based beverage comprising: a) 40-60% w / w oat base of the invention; b) 40-60% w / w water; c) 0.1-3% w / w vegetal oil and ; d) 0.1-1% w / w buffering agent. Applications A further aspect relates to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in increasing intestinal short chain fatty acid and / or L-lactate production in a subject. A further aspect relates to use, in particular non-therapeutic use, of an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for increasing intestinal short chain fatty acid and / or L-lactate production in a subject. Yet a further aspect relates to use of an oat base according to the invention in the preparation of a composition as described elsewhere herein, preferably a nutritional composition such as a food or beverage product, for increasing intestinal short chain fatty acid and / or L-lactate production in a subject. A related aspect is directed to a method for increasing intestinal short chain fatty acid and / or L-lactate production in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. The expression "increasing intestinal SCFA and / or L-lactate production" means that the amount of SCFA and / or L-lactate, when measured in the intestine or in a part thereof such as the caecum, the colon, the distal colon and / or the rectum, or in the faeces, is higher in an individual fed with an oat base of the invention or a composition comprising said oat base in comparison with a standard oat base, in particular an oat base obtained by a process involving a physical separation step of a hydrolysed oat mixture. The expression may also mean that the amount of SCFA and / or L-lactate is increased in a preclinical or in vitro model following treatment with the oat base of the invention or a composition comprising said oat base compared to an untreated sample, or compared to a sample collected at baseline, prior to treatment with the oat base or the composition. "SCFA" or "short chain fatty acids" refers to fatty acids, with a carbon chain lengths of up to C6, produced as an end-product of bacterial intestinal fermentation, such as acetate (C2), propionate (C3), butyrate (C4), valerate (C5) and others. The SCFA may be acetate, propionate, butyrate and / or valerate. In a particular embodiment of the present invention, it is acetate. In particular embodiments, intestinal SCFA production is increased, more particularly intestinal acetate production is increased. In particular embodiments, intestinal L-lactate production is increased. In particular embodiments, intestinal SCFA and L-lactate production is increased, more particularly intestinal acetate and L-lactate production is increased. SFCA and acetate production may be measured by techniques known by the skilled person such as by Gas- Liquid Chromatography. L-lactate may be measured by techniques known by the skilled person such as by an enzymatic assay. In particular embodiments, the intestinal SFCA, in particular acetate, and / or L-lactate production is increased by at least 10%, or at least 15% or at least 20% or at least 30% or at least 40% or at least 50% or at least 60% or at least 70% or at least 80 or at least 90% or more, in comparison to the intestinal SFCA and / or L-lactate production obtained with a standard oat base, in particular an oat base obtained by a process involving a physical separation step of a hydrolysed oat mixture. Without wishing to be bound by any theory, the SCFA such as acetate is typically produced through fermentation by the gut microbiota of the subject. The term "gut microbiota" designates the population of microorganisms living in the intestine of any organism belonging to the animal kingdom (human, animal, insect, etc.). The gut microbiota fulfils physiological functions and has a direct impact on the individual's health, including it contributes to the digestion of certain foods that the stomach and small intestine are not able to digest (mainly non-digestible fibers); it contributes to the production of some vitamins (B and K); it protects against aggressions from other microorganisms, maintaining the integrity of the intestinal mucosa; it plays an important role in the development of a proper immune system; and a healthy, diverse and balanced gut microbiota is key to ensuring proper intestinal functioning. Typically with the production of intestinal SCFA and L-lactate by the gut microbiota, also the formation of gases is increased, which results in unwanted symptoms such as flatulence and abdominal pain. Surprisingly, it was found that the increased production of intestinal SCFA and / or L-lactate production by the oat base of the invention was not associated with a corresponding increase in intestinal gas production, but intestinal gas production was reduced compared to a standard oat base. A further aspect relates to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in reducing intestinal gas production in a subject, optionally for increasing intestinal short chain fatty acid and / or L-lactate production and reducing intestinal gas production in a subject. A further aspect relates to use, in particular non-therapeutic use, of an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for reducing intestinal gas production in a subject, optionally for increasing intestinal short chain fatty acid and / or L-lactate production and reducing intestinal gas production in a subject. Yet a further aspect relates to use of an oat base according to the invention in the preparation of a composition as described elsewhere herein, preferably a nutritional composition such as a food or beverage product, for reducing intestinal gas production in a subject, optionally for increasing intestinal short chain fatty acid and / or L-lactate production and reducing intestinal gas production in a subject. A related aspect is directed to a method for reducing intestinal gas production in a subject, optionally for increasing intestinal short chain fatty acid and / or L-lactate production and reducing intestinal gas production in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. As intended herein "intestinal gas production" relates to the production of gas by the intestinal microbiota, in particular the microbiota of the colon. As intended herein, the "reduction" in intestinal gas production is with respect to intestinal gas production by a standard oat base, in particular an oat base obtained by a process involving a physical separation step of a hydrolysed oat mixture. The reduction of intestinal gas production by the oat base according to the invention is preferably at least 5% or at least 10% or at least 15% or at least 20% or at least 25% or at least 30% or at least 35% or at least 40% or at least 45% or at least 50% or at least 55% or at least 60% or at least 65% or at least 70% or at least 75% or at least 80% or at least 85% or at least 90% or at least 95%. The oat base of the invention is thus capable of influencing an established gut microbiota population so as to increase the levels of SCFA, in particular acetate, and / or L-lactate production without a corresponding increase in gas production. These changes may be in the composition of the gut microbiota, changes in its metabolic activity, or both. As such, an oat base according to the invention or a composition comprising said oat base as described elsewhere herein is thus useful to modulate the gut microbiota in a subject, in particular to promote a healthy gut microbiota, which in turn can make an important contribution to a person’s overall wellbeing and health, both when that person is otherwise healthy and also when that person is suffering from a disease or pathological condition. A further aspect relates to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in modulating the gut microbiota in a subject. Yet a further aspect relates to use, in particular non-therapeutic use, of an oat base according to the invention or a composition comprising said oat base as described elsewhere herein, for modulating the gut microbiota in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for modulating the gut microbiota in a subject. Another related aspect is a method for modulating the gut microbiota in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In embodiments, the oat base according to the invention or a composition comprising the same is administered prophylactically, to maintain or support the development of a healthy gut microbiota. In other embodiments, the oat base according to the invention or a composition comprising the same is administered as a treatment after a disease or disorder, in particular a disease or disorder associated with a disturbed gut microbiota is diagnosed in a subject, to restore a healthy gut microbiota. Likewise, as the oat base of the invention or a composition comprising the same as described herein is capable of increasing SCFAs, in particular acetate, and L-lactate in an individual, the oat base or a composition comprising said oat base may be administered to an individual to achieve any one or more of the health benefits associated with acetate and / or L-lactate, e.g., to improve metabolic health, to prevent or reduce inflammation, to control body weight, to mediate appetite, to improve cardiac health, to improve insulin homeostasis, to improve glucose homeostasis such as glucose postprandial response and / or to improve lipid metabolism such as lipid postprandial response and / or to improve blood lipid profile. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in the prevention or treatment of metabolic syndrome and / or for use in the prevention or treatment of a non-communicable disease or disorder in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for the prevention or treatment of metabolic syndrome in a subject, and / or for the prevention or treatment of a non-communicable disease or disorder in a subject. Another related aspect is a method for the prevention or treatment of metabolic syndrome in a subject, and / or for the prevention or treatment of a non-communicable disease or disorder in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In embodiments, the non-communicable disease or disorder is selected from the group comprising or consisting of diabetes, in particular type 2 diabetes, obesity and cardiovascular disease. In certain embodiments, the administration of the oat base or the composition to the subject mediates anti-inflammatory effects and / or reduced appetite and / or improvement of insulin homeostasis and / or improvement of glucose homeostasis such as glucose postprandial response and / or improvement of lipid metabolism such as lipid postprandial response and / or improvement of blood lipid profile. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in preventing or reducing inflammation in a subject, and / or for use in the prevention or treatment of an inflammatory disease or disorder in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for preventing or reducing inflammation in a subject, and / or for the prevention or treatment of an inflammatory disease or disorder in a subject. Another related aspect is a method for preventing or reducing inflammation in a subject, and / or for the prevention or treatment of an inflammatory disease or disorder in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In certain embodiments, the inflammatory disease or disorder is selected from the group comprising or consisting of food allergy, arthritis, colitis, asthma and inflammatory bowel disease. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in controlling body weight in a subject, and / or for use in the prevention or treatment of obesity such as diet-induced obesity in a subject. Yet a further aspect relates to use, in particular non-therapeutic use, of an oat base according to the invention or a composition comprising said oat base as described elsewhere herein, for controlling body weight in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for controlling body weight in a subject, and / or for the prevention or treatment of obesity such as diet-induced obesity in a subject. Another related aspect is a method for controlling body weight in a subject, and / or for the prevention or treatment of obesity such as diet-induced obesity in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In certain embodiments, administration of the oat base or the composition to the subject mediates, in particular reduces, appetite in the subject. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in improving glucose homeostasis, such as glucose postprandial response, in a subject, and / or for use in the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for improving glucose homeostasis, such as glucose postprandial response, in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject. Another related aspect is a method for improving glucose homeostasis, such as glucose postprandial response, in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of glucose homeostasis in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. Non-limiting examples of disease or disorder associated with dysregulation of glucose homeostasis include diabetes, such as type 2 diabetes mellitus, and obesity. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in improving insulin homeostasis in a subject, and / or for use in the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for improving insulin homeostasis in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject. Another related aspect is a method for improving insulin homeostasis in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of insulin homeostasis in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. Non-limiting examples of disease or disorder associated with dysregulation of insulin homeostasis include diabetes, such as type 2 diabetes mellitus, and obesity. In certain embodiments, administration of the oat base or the composition to the subject regulates insulin secretion. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in improving cardiac health in a subject, and / or for use in the prevention or treatment of a cardiovascular disease in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for improving cardiac health in a subject, and / or for the prevention or treatment of cardiovascular disease in a subject. Another related aspect is a method for improving cardiac health in a subject, and / or for the prevention or treatment of a cardiovascular disease in a subject, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In certain embodiments, the cardiovascular disease or disorder is selected from the group comprising or consisting of hypertension and heart failure. A further aspect is directed to an oat base according to the invention or a composition comprising said oat base as described elsewhere herein for use in promoting lipid metabolism, such as lipid postprandial response, in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of lipid metabolism in a subject. A related aspect provides for use of an oat base according to the invention in the preparation of a composition for promoting lipid metabolism, such as lipid postprandial response, in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of lipid metabolism in a subject. Another related aspect is a method for promoting lipid metabolism, such as lipid postprandial response, in a subject, and / or for the prevention or treatment of a disease or disorder associated with dysregulation of lipid metabolism, said method comprising administering an oat base according to the invention or a composition comprising said oat base as described elsewhere herein to the subject. In certain embodiments, administration of the oat base or the composition to the subject improves blood lipid profile. The terms “subject” and “individual” are used interchangeably to refer to a vertebrate, preferably a mammal. In particular, it can be a farm animal such as a bovine, an ovine or a caprine, or a pet, such as a dog, a cat, a rabbit or a rodent. Most preferably, the subject is a human. In embodiments, the subject does not suffer from a disease or disorder. In a particular embodiment of the invention, the subject is considered as being part of the general population or healthy. In embodiments, the subject is at risk for developing a non-communicable disease or disorder; an immunological disease or disorder such as arthritis, colitis, asthma and inflammatory bowel disease; obesity such as diet-induced obesity; a disease or disorder associated with dysregulation of glucose homeostasis such as diabetes (e.g. type 2 diabetes mellitus) or obesity; a disease or disorder associated with dysregulation of insulin homeostasis such as diabetes (e.g. type 2 diabetes mellitus) or obesity; a cardiovascular disease such as hypertension or heart failure; or a disease or disorder associated with dysregulation of lipid metabolism. In preferred embodiments, the subject is at risk for developing a non-communicable disease. For example, subjects with one or more of sedentary lifestyle, overweight, obesity, impaired lipid profile, unhealthy diet etc. may be at risk for developing a non-communicable disease. In particular embodiments, the subject is suffering metabolic syndrome. The terms “treatment” or “treat” as used herein generally refers to the alleviation or measurable lessening of one or more symptoms or measurable markers of a pathological condition such as a disease or disorder. Measurable lessening includes any statistically significant decline in a measurable marker or symptom. The terms encompass primary treatments as well as neo-adjuvant treatments, adjuvant treatments and adjunctive therapies. The term encompass both the therapeutic treatment of an already developed pathological condition, as well as prophylactic or preventative measures, wherein the aim is to prevent or reduce the chances of incidence of a pathological condition such as a disease or disorder. An effective treatment can include e.g. a reduction in one or more symptoms associated with the disease or disorder, a reduced hospital stay, reduced duration of the disease or disorder, reduced absence (i.e., fewer days absent), reduced likelihood of developing complications, etc. The use of an oat base according to the invention or a composition comprising said oat base as taught herein may be very beneficial in the sense of being usable prophylactically, i.e. before a disease or disorder has developed. The terms “prevention” or “prevent” as used in the context of the invention are defined as ameliorating the risk of suffering from a disease or disorder and refers to treatments wherein the object is to avoid or to reduce the risk of a subject’s body or an element thereof to show clinical symptoms of a disease or disorder, and / or to reduce the severity, the duration and / or the symptoms of a disease or disorder as compared to a subject not being treated according to the invention. The compositions comprising the oat base according to the invention may be in any dosage form, such as liquid, solid, semi-solid, tablets, drinks, powders, etc., depending on the method of administration. Administration to a subject is preferably oral. In embodiments, at least 1, 2, 3, or 4 doses of the oat base according to the invention or a composition comprising said oat base as described elsewhere herein are administered to the subject within a 24 hour time period. It is further preferred that the daily dosage regimen is maintained for at least about 1, 2, 3, 4, 5, 6 or 7 days, or in alternative embodiments for at least about 1, 2, 3, 4, 5, 6 or 7 weeks. Accordingly, embodiments provide the daily consumption or administration of at least 1, 2, 3, or 4 servings of a composition comprising the oat base of the invention as described herein such as a plant-based dairy milk alternative, a plant-based yoghurt or a plant-based toddler and / or child nutritional composition such as a plant-based growing up milk comprising the oat base of the invention. Each serving may be consumed or administered individually, or a plurality of servings may be consumed or administered in a single instance. Each of said servings may be consumed at mealtimes or between mealtimes (e.g. as a snack, subsequent to sporting activities etc…). A single serving portion of a composition comprising the oat base of the invention as described herein such as a plant-based dairy milk alternative, a plant-based yoghurt or a plant-based toddler and / or child nutritional composition such as a plant-based growing up milk comprising the oat base of the invention may be preferably about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 110 g, 115 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g or 320 g or about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz or 12 oz by weight. The present invention will be described in greater detail below with the aid of the examples which follow. It goes without saying, however, that these examples are given by way of illustration of the invention and does not constitute in any manner a limitation thereof. EXAMPLES Example 1: Preparation and nutritional characterization of oat juices A standard oat juice was prepared by first preparing a liquid oat slurry by mixing 17% w / w wholegrain oat flour with water to 100 % w / w. Alpha-amylase and beta-amylase were added to the water before mixing. Subsequently the oat slurry was heated to and kept at 55-70°C for 30-120 minutes for hydrolysis and then further heated to at least 95 °C for deactivation of the enzymes. Remaining solids were separated through decantation into a solid fraction and a liquid phase. The latter constituted the standard oat juice. An oat base according to an embodiment of the invention (test oat juice) was prepared by first preparing a liquid oat slurry by mixing 18% w / w wholegrain oat flour with water to 100 % w / w. A part of alpha- amylase and a part of beta-amylase were added to the mixture. The mixture was homogenized using a two-stage homogenization process (45 °C, 200 bar / 2900 psi for second stage and 1000 bar / 14504 psi for total pressure). The remaining parts of alpha-amylase and beta-amylase were added to the homogenized slurry and hydrolysis was carried out at 63°C for 90 minutes, followed by heat treatment for enzyme deactivation (95 °C for 10 minutes) and cooling down to 10 °C. The nutritional composition of the prepared oat juices is shown in Table 1. Table 1. Nutritional composition of a standard oat juice and a test oat juice according to an embodiment of the invention (test oat juice). Total digestible Sugar Fiber Protein (% Fat (% Samples carbs (% w / w dry (% w / w dry (% w / w dry w / w dry w / w dry matter) matter) matter) matter) matter) Standard oat juice77.21 41.76 5.71 10.00 5.88Test oat Juice71.54 39.30 9.21 11.92 5.91Example 2: Faecal slurry fermentation experiment Fresh faecal samples were collected from 5 Caucasian adults, 2 male and 3 female, aged 23-48 years. The volunteers were without gastrointestinal problems and did not use antibiotics in the 4 months preceding the donation. Faecal samples were pooled, homogenized, divided in smaller aliquots, and mixed with glycerol (10%) in an anaerobic cabinet. Subsequent aliquot storage was at -80°C. For the experiment, aliquots of the pooled faecal samples were defrosted in a water bath for 20 minutes at 37°C. The aliquots were thereafter put in an anaerobic cabinet. A faecal suspension was prepared by mixing the defrosted faeces with fermentation medium in a 1:5 ratio in a falcon tube. Fermentation medium (Mc Bain and MacFarlane) contained buffered peptone water 3,0 g / l, Yeast Extract 2,5 g / l, Tryptone 3,0 g / l, L-Cysteine-HCl 0,4 g / l, Bile salts 0,05 g / l, K2HPO4.3H2O 2,6 g / l, NaHCO30,2 g / l, NaCl 4,5 g / l, MgSO4.7H2O 0,5 g / l, CaCl2. 2H2O 0,3 g / l, FeSO4.7H2O 0,005 g / l, and was prepared by adding the ingredients one by one in 800 ml water, pH was adjusted to 6.3±0.1 with K2HPO4or NaHCO3and volume was filled up to 1 liter. The medium was then sterilized for 15 minutes at 121°C and put in the anaerobic cabinet at least 16 hours before use. 6 ml samples of the faecal suspension were taken at t=0 and added to a sterile falcon tube, optionally together with a test substrate and mixed thoroughly. One fermentation run was performed testing three conditions: negative control (blanc), standard oat juice and test oat juice. All conditions started at pH 6.3. The negative control (blanc) was performed without addition of any substrate to the faecal suspension. The standard oat juice and the test oat juice of example 1 in a volume that contained 0.54 gram of dry matter were added to 6 ml of faeces suspension. The nutritional composition of the oat juices containing 0.54 gram of dry matter is shown in Table 2. Table 2. Nutritional composition of standard and test oat juice samples containing 0.54 g dry matter. Samples total digestible Sugar (g) Fiber (g) Protein (g) Fat (g) carbs (g) Standard oat juice 0.43 0.23 0.03 0.05 0.03 Test oat Juice 0.39 0.21 0.05 0.07 0.03 6 ml of the faecal suspension (blanc) or the faeces / substrate suspension was put in a dialysis tube and air was removed in the empty space. The dialysis tube was put in a 100 ml Scott bottle filled with 100 ml dialysis medium. The dialysis medium contained K2HPO4.3H2O 2,6 g / l, NaHCO30,2 g / l, NaCl 4,5 g / l, MgSO4.7H2O 0,5 g / l, CaCl2.2H2O 0,3 g / l, FeSO4.7H2O 0,005 g / l. pH was adjusted to 6.3 ±0.1 with K2HPO4or NaHCO3. Medium was not sterilized because of the formation of sediment. The medium was put in an anaerobic cabinet at least 16 hours before use. The Scott bottles were closed and incubated at 37°C. Samples of the dialysis medium (dialysate) were taken at t=12, t=24 and t=48 hours for determination of short chain fatty acids (SCFA) and L-lactate. Gas volume was determined in the samples with a unit to measure pressure and volume. The bottles were shaken thoroughly before measuring. The SCFAs were quantitatively determined using a Shimadzu-GC2025 gas chromatograph with a flame ionization detector. Hydrogen was used as mobile phase. The levels of SCFA were determined using 2- ethylbutyric acid as an internal standard. From the peak area a calibration curve was constructed and the concentration in the samples was calculated. Lactate was determined enzymatically using an L-lactic acid detection kit with D- and L-lactate dehydrogenase (Boehringer Mannheim, Mannheim, Germany). First, samples were centrifuged for 10 min at 13000 rpm at 4 °C, then the supernatant was heated for 10 min at 100 ⁰C to inactivate all enzymes and then the samples were centrifuged for 10 minutes at 13.000 rpm. The total amount of short chain fatty acids (SCFAs) and the amount of acetic acid were higher in the test oat juice compared to the standard oat juice after 48h of fermentation (Fig.1-2). In addition, more L-lactic acid was produced after 48h of fermentation with the test oat juice compared to the standard oat juice (Fig.3). Surprisingly, gas production was lower for the test oat juice compared to the standard oat juice (Fig.4). Although the present invention has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention. All references cited throughout the specification, including those in the background, are incorporated herein in their entirety. Those skilled in the art will recognize, or be able to ascertain, using no more than routine experimentation, many equivalents to specific embodiments of the invention described specifically herein. Such equivalents are intended to be encompassed in the scope of the following claims.

Claims

CLAIMS 1. An oat base for increasing intestinal short chain fatty acid (SCFA), acetate and / or L-lactate production in a subject, and / or for reducing intestinal gas production in a subject and / or for modulating the gut microbiota in a subject, wherein the oat base comprises oat, preferably a wholegrain oat, and water, said oat base having a D90 particle size of 50-200 µm as measured with laser diffraction, a viscosity lower than 50 mPa.s when determined at 20°C at a shear rate of 64 s-1and comprising at least 6.0 % w / w dry matter mono- and disaccharides and wherein the oat base comprises at least 6.0 % w / w such as from 6.0 to 20.0 % w / w dry matter dry matter fibers.

2. The oat base according to claim 1, wherein the oat base comprises between 12.5 and 40.0 % w / w mono- and disaccharides, on a dry matter basis.

3. The oat base according to claim 1 or 2, wherein the oat base comprises at least 10.5 % w / w dry matter such as from 10.5 to 20.0 % w / w dry matter oat protein.

4. A composition comprising at least 50% by weight of an oat base according to any one of claims 1 to 3, for increasing intestinal short chain fatty acid (SCFA), acetate and / or L-lactate production in a subject, and / or for reducing intestinal gas production in a subject and / or for modulating the gut microbiota in a subject.

5. The composition according to claim 4, wherein said composition is a nutritional composition, preferably a plant-based dairy alternative such as a composition selected from the group comprising a dairy milk alternative, a plant-based yogurt and a plant-based toddler and / or child nutritional composition.

6. An oat base according to any one of claims 1 to 3 or a composition according to claim 4 or 5 for use in the prevention or treatment of metabolic syndrome in a subject.

7. An oat base according to any one of claims 1 to 3 or a composition according to claims 4 or 5 for use in the prevention or treatment of a non-communicable disease or disorder in a subject.

8. The oat base or the composition for use according to claim 7, wherein the non-communicable disease or disorder is selected from the group consisting of diabetes such as type 2 diabetes, obesity and a cardiovascular disease.

9. The oat base or the composition for use according to any one of claims 6 to 8, wherein the oat base reduces inflammation in the subject, and / or controls body weight in the subject and / or improves glucose homeostasis such as glucose postprandial response in the subject and / or improves insulin homeostasis inthe subject and / or improves cardiac health in the subject and / or promoted lipid metabolism such as lipid postprandial response in the subject.

10. The oat base or the composition for use according to any one of claims 6 to 9, wherein the subject is at risk of developing a non-communicable disease or disorder such as a subject suffering metabolic syndrome.

11. Non-therapeutic use of an oat base according to any one of claims 1 to 3 or a composition according to claim 4 or 5 for increasing intestinal SCFA, acetate and / or L-lactate production in a subject and / or for reducing intestinal gas production in a subject and / or for modulating the gut microbiota in a subject.

12. Use according to claim 11, for increasing intestinal SCFA, acetate and / or L-lactate production and reducing intestinal gas production in a subject.

13. Non-therapeutic use of an oat base according to any one of claims 1 to 3 or a composition according to claim 4 or 5 for improving glucose homeostasis such as glucose postprandial response in a subject.

14. Non-therapeutic use of an oat base according to any one of claims 1 to 3 or a composition according to claim 4 or 5 for promoting lipid metabolism such as lipid postprandial response in a subject.

15. Non-therapeutic use of an oat base according to any one of claims 1 to 3 or a composition according to claim 4 or 5 for, for reducing inflammation in a subject, and / or for controlling body weight in a subject and / or for improving insulin homeostasis in a subject and / or for improving cardiac health in a subject.

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