Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives

BACKGROUND: The increasing demand for plant-based dairy alternatives has stimulated interest in their potential health-promoting properties, particularly when combined with fermentation processes that may enhance the bio-efficacy and bioavailability of bioactive compounds. METHODS: The present study investigated the impact of fermentation on the antioxidant, antiplatelet, and anti-inflammatory activities of oat- and soy-based dairy alternatives. Total lipids were extracted and fractionated into lipophilic and amphiphilic lipid fractions, which were subsequently evaluated for antioxidant capacity using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays, as well as for their inhibitory activity against platelet aggregation induced by platelet-activating factor (PAF) or by ADP. RESULTS: -3 fatty acid ratio of the fatty acid content of the bioactive polar lipid species, while OMICs analysis indicated the specific molecular species of phospho-/glyco-based polar lipids present in these products. CONCLUSIONS: These findings suggest that fermentation can substantially improve the biofunctional profile of plant-based dairy alternatives and highlight fermented oat- and soy-based products as promising dietary sources of bioactive polar lipids with potential cardioprotective properties.