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A study was conducted to evaluate the antioxidant and probiotic characteristics of oat and soy milk that were fermented using three distinct strains of Lactiplantibacillus plantarum , namely Lactiplantibacillus plantarum 123, Lactiplantibacillus plantarum K25, and Lactiplantibacillus plantarum YW11, which were obtained from Tibetan Kefir
Effects on mucin expression, tight-junction protein integrity, gut motility, and inflammatory cytokine profiles have all been characterised
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