Fig. 6.

The fermented product having DBT shows stronger anti-oxidative activity. The effects of L. plantarum fermented DBT on DPPH radical scavenging and total antioxidant capacity (T-AOC) were measured. The fermentation medium was used as a control group. The fermentation was started with L. plantarum 1 × 10⁷ CFU/mL, or with DBT herbal extract at 43.2 mg/mL, in MRS at 37 °C for 0, 9, 18, and 48 h, as indicated. The products (0.2 mL) in all cases were used for assay. DBT dissolved in MRS at 43.2 mg/mL without L. plantarum and Vitamin C (V) served as positive controls at 100 μg/mL for DPPH scavenging and T-AOC). Values are represented as mean ± SD, n = 6, as a percentage of inhibition against control (no drug). The significance was assessed by one-way ANOVA: *p < 0.05 and **p < 0.01 vs DBT group, and ^#p < 0.05 and ^##p < 0.01 vs L. plantarum group (L.p)