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Table 1

Viability percentages of HCT-116 and HT-29 cells after exposure to colonic fermentation content at the start point (0 hour) and end point (48 hours) of colonic-stage simulations (mean values ± standard deviation). Columns indicating 10%, 25%, 50% and 75% present the dilutions of the colonic media used for each cell viability assay. Lower-case letters denote statistically significant differences between food models within exposition time (4 or 24 hours) and dilution.

HCT-116 line (4 h incubation) Colonic fermentation time point 0 h
Colonic fermentation time point 48 h
10% 25% 50% 75% 10% 25% 50% 75%
Wine 89.9 ± 3.4 a 76.3 ± 12.6 ab 55.5 ± 6.0 a 36.1 ± 8.6 a 90.4 ± 3.1 a 82.5 ± 4.4 ab 58.3 ± 13.2 a 49.4 ± 9.3 a
Wine + Lipid 89.4 ± 2.9 a 87.5 ± 3.7 a 64.1 ± 13.5 a 38.8 ± 11.8 a 80.7 ± 3.7 a 73.2 ± 4.5 ab 64.8 ± 12.5 a 39.5 ± 8.7 ab
Lipid 92.3 ± 2.3 a 76.0 ± 5.4 ab 46.6 ± 4.9 ab 32.4 ± 10.8 a 93.3 ± 1.5 a 84.6 ± 0.5 a 55.9 ± 6.6 a 35.3 ± 2.9 ab
Control 91.5 ± 3.1 a 52.6 ± 9.5 b 34.8 ± 8.2 b 13.1 ± 5.3 b 80.9 ± 4.6 a 68.4 ± 8.1 b 46.4 ± 7.6 a 26.5 ± 10.2 b
HCT-116 line (24 h incubation) Colonic fermentation time point 0 h
Colonic fermentation time point 48 h
10% 25% 50% 75% 10% 25% 50% 75%
Wine 91.3 ± 8.1 a 49.7 ±7.9 a 6.8 ± 0.9 a 6.9 ± 1.0 a 70.9 ±7 .7 a 51.8 ± 4.1 a 7.8 ± 0.9 a 7.4 ± 1.0 a
Wine + Lipid 94.7 ± 1.5 a 57.2 ± 5.4 a 6.8 ± 0.9 a 6.8 ± 0.9 a 73.2 ± 3.2 a 48.2 ± 2.6 a 7.4 ± 0.7 a 7.2 ± 1.0 a
Lipid 94.1 ± 6.5 a 56.6 ± 17.7 a 7.7 ± 2.1 a 7.9 ± 1.6 a 73.1 ± 7.1 a 47.1 ± 17.9 ab 7.3 ± 0.9 a 7.2 ± 0.8 a
Control 88.6 ± 1.4 a 34.5 ± 11.2 a 7.4 ± 1.0 a 6.8 ± 0.9 a 72.4 ± 3.2 a 31.4 ± 13.3 b 9.3 ± 1.1 a 7.0 ± 1.0 a
HT-29 line (4 h incubation) Colonic fermentation time point 0 h
Colonic fermentation time point 48 h
10% 25% 50% 75% 10% 25% 50% 75%
Wine 95.9 ± 4.6 a 93.6 ± 3.1 a 69.2 ± 9.1 a 52.8 ± 7.9 a 96.7 ± 2.9 a 98.4 ± 2.9 a 80.1 ± 4.7 a 69.7 ± 4.9 a
Wine + Lipid 97.1 ± 1.8 a 83.6 ± 0.9 a 76.5 ± 3.4 a 55.5 ± 6.1 a 90.9 ± 2.2 a 85.4 ± 1.5 ab 77.0 ± 6.4 a 69.5 ± 5.3 a
Lipid 95.9 ± 4.1 a 83.7 ± 13.3 ab 63.5 ± 11.5 a 51.7 ± 0.8 a 92.9 ± 6.7 a 74.6 ± 6.7 b 74.6 ± 6.3 a 63.1 ± 8.0 a
Control 93.8 ± 5.8 a 68.4 ± 5.4 b 45.2 ± 2.7 b 32.6 ± 5.0 b 89.8 ± 6.1 a 81.8 ± 1.2 b 62.4 ± 1.5 b 46.8 ± 0.5 b
HT-29 line (24 h incubation) Colonic fermentation time point 0 h
Colonic fermentation time point 48 h
10% 25% 50% 75% 10% 25% 50% 75%
Wine 88.4 ± 3.9 a 54.4 ± 16.1 a 32.1 ± 9.7 b 5.2 ± 0.5 a 89.0 ± 9.6 a 39.9 ± 8.6 ab 15.1± 1.3 a 5.9 ± 0.9 a
Wine + Lipid 95.9 ± 3.9 a 72.6 ± 5.7 a 39.0 ± 7.8 b 8.3 ± 6.0 a 80.4 ± 7.8 a 37.9 ± 1.0 b 9.8 ± 1.1 b 4.9 ± 1.0 a
Lipid 88.2 ± 0.1 a 65.9 ± 8.8 a 18.5 ± 3.3 a 4.9 ± 1.9 a 68.5 ± 33.3 a 44.7 ± 8.4 ab 7.9 ± 6.4 b 3.8 ± 0.9 a
Control 91.9 ± 4.5 a 58.2 ± 6.3 a 17.2 ± 6.4a 8.0 ± 2.3 a 79.6 ± 7.5 a 56.8 ± 5.6 a 10.6 ± 2.7 b 5.33 ± 1.5 a

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