Modelling the co-digestion of wine polyphenols with glucose, proteins and lipids in the human gastrointestinal tract

Open Access

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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