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Table 1 Effect of fatty acids on the viability of primary porcine myotubes

From: Phytanic acid stimulates glucose uptake in a model of skeletal muscles, the primary porcine myotubes

Fatty acid concentration (μM) Fold change in viability
  PA PAM
Control (0) 1a ± 0.023 1a ± 0.036
1 1.01a ± 0.030  
10 0.97a ± 0.022 0.95a ± 0.031
20 0.81b ± 0.036  
50 0.74bc ± 0.042 0.85b ± 0.032
100 0.70c ± 0.046 0.82b ± 0.035
200   0.74c ± 0.029
300   0.61d ± 0.051
500 0.64c ± 0.025 0.54d ± 0.030
  1. Differentiated porcine myotubes were incubated with different concentrations of fatty acids (PA or PAM) for 24 h, and then treated with WST-1 reagent as mentioned in the methods. Control samples contained experimental media without fatty acids. Data are expressed as LSmean values from five-eight replicate wells, carried out in three separate experiments with cells isolated from a different pig each time. LSmeans with different letters (a-d) within each row denote significantly different responses related to fatty acid treatments; (P < 0.05).