Skip to main content
. 2021 May 28;8:644325. doi: 10.3389/fvets.2021.644325

Figure 1.

Figure 1

Effect of fermented or enzymatically fermented dried olive pomace on the expression of glucose transporter-2 [(A); GLUT2] and sodium-dependent glucose cotransporters [(B); SGLT-1]. FOPI7.5%, 7.5% fermented olive pomace; FOPI15%, 15% fermented olive pomace; FOPI30%, 30% fermented olive pomace; FOPII7.5%, 7.5% olive pomace subjected to microbial and enzymatic fermentation; FOPII15%, 15% olive pomace subjected to microbial and enzymatic fermentation; FOPII30%, 30% olive pomace subjected to microbial and enzymatic fermentation. Means within the same column carrying different superscripts (a−c) are significantly different at p < 0.05.