Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities

Figure 4

Physiological activity of fermented oat extract. (a) Total polyphenol content, (b) DPPH radical scavenging activity, (c) SOD activity, and (d) hydroxyl radical scavenging activity. Each bar represents the mean ± SD of three replicates. , , versus AOE group, and ^#, ^##, ^### versus ROE group. Data were analyzed statistically using one-way ANOVA followed by Tukey’s post hoc test. ROE: raw oat extracted with 20% ethanol; AOE: autoclaved oat extracted with 20% ethanol; LPE: 20% ethanol extract of oats fermented by Lactobacillus plantarum YS-100; KME: 20% ethanol extract of oats fermented by Kluyveromyces marxianus YS-091.

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