Jennifer K. Lee Inyoung Kim Eun-Kyeong Jeon Jung-Heun Ha Cher-Won Hwang Kim, Jin-Chul Woong-Suk Yang Hyunju Choi Hee-Do Kim Cheorl-Ho Kim 2024-01-12T03:30:59Z 2024-01-12T03:30:59Z 2022-05-30 2022-05 1741-427X https://pubs.kist.re.kr/handle/201004/76728 Oat (Avena sativa L.) is one of the most widely consumed cereal grains worldwide and is considered as an important cereal crop with high nutritional value and potential health benefits. With different bacterial strains, fermented oat extracts were examined for the antioxidant and antiaging effects on the skin after optimization of extraction conditions. Fermented oats contained high avenanthramides, and its function was investigated on matrix metalloproteinase-1 and collagen expression with human dermal fibroblast cells. After fractionation, butanol layers showed the highest avenanthramides contents. Therefore, the microbial fermentation of oats enhances the quality and content of functional ingredients of oats, which provide natural dietary supplements, antioxidants, and antiaging agents. English Oxford University Press Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities Article 10.1155/2022/1901564 1 Evidence-based Complementary and Alternative Medicine, v.2022 Evidence-based Complementary and Alternative Medicine 2022 Y scie scopus 000811067900001 Integrative & Complementary Medicine Integrative & Complementary Medicine Article AVENA-SATIVA L. KLUYVEROMYCES-MARXIANUS HEALTH-BENEFITS AVENANTHRAMIDES ACID HYDROXYCINNAMOYLTRANSFERASE POLYPHENOLS MECHANISMS MIXTURE