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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).
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Lipids in Health and Disease

ISSN: 1476-511X