Metabolomic insights reveal bioactive enhancement in fermented oat-based beverages via Lactobacillus plantarum

Key Points

• To investigate how fermentation with Lactobacillus plantarum and thermal processing affect the metabolic profile of oat-based beverages.
• Evaluated the impact of thermal processing on the bioactive composition of oat-based beverages.
• Conducted fermentation with Lactobacillus plantarum to assess metabolic profile changes.
• Analyzed the resulting fermented beverages for bioactive enhancement.
• Fermented oat-based beverages showed a significant increase in bioactive compounds post-processing.
• Thermal processing improved the availability of certain nutrients, enhancing overall metabolic health benefits.