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. 2021 May 21;10(6):1153. doi: 10.3390/foods10061153

Figure 5.

Figure 5

Antioxidant activity (A) and bile acid binding capacity (B) of EPS−YW11 and EPS-YW11/CAS complex with increasing EPS concentration from 0.25% to 1% (w/v). The results are represented as mean ± SD (n = 3). Values between each pair of columns connected with a line marked with different stars on the top were significantly different (* p < 0.05, ** p < 0.01, *** p < 0.001). EPS-YW11: exopolysaccharide produced by L. plantarum YW11; CAS: casein.