Figure 7From: Fermentation by Lactobacillus enhances anti-inflammatory effect of Oyaksungisan on LPS-stimulated RAW 264.7 mouse macrophage cells The HPLC analysis chromatograms of OY, OY-A and OY-B. (A) 280 nm and (B) 335 nm; Increased peaks (1-5) were not identified; 1. t R 4.11 min; 2. t R 6.17 min; 3. t R 9.13 min; 4. t R 11.50 min; 5. t R 12.03 min.Back to article page