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 |
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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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