Research Article

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

Figure 6

Analysis of p-coumaric acid (a), ferulic acid (b), and caffeic acid (c) as N-cinnamoyl anthranilic acid components in fermented oat extracts. Each bar represents the mean ± SD of three replicates. , , versus AOE group, and #, ##, ### versus ROE group. Data were analyzed statistically with one-way ANOVA followed by Tukey’s post hoc test using GraphPad Prism 8.02. ROE: 20% ethanol extract of raw oat; AOE: 20% ethanol extract of autoclaved oat; LPE: 20% ethanol extract of oats fermented by Lactobacillus plantarum YS-100; KME: 20% ethanol extract of oats fermented by Kluyveromyces marxianus YS-091; BS002E: 20% ethanol extract of oats fermented by Bacillus subtilis NDJ-002; D extract using distilled water as a solvent; M extract using methanol as a solvent.
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