MTT assay results for gluten research effect on HCT116 cells .xlsx

the cell viability after addition of white wheat glutenexhibited a noteworthy enhancement after a 24-hour period across all concentrations,particularly at a concentration of 200ug/ml where the viability increased from 100% to160%. Similarly, concentrations of 100ug/ml and 400ug/ml demonstrated a comparableincrease of 120%. Furthermore, at a concentration of 600ug/ml, the viability increasedby 130%. However, after 48 and 72h, the viability decreased to approximately 80% at all concentrations. Brown wheat gluten added exhibited a marginal enhancemnet in cell viablity ranging from 100% to 105% after 48 and 72 hrs at 100 and 600ug/ml at 24hrs. Conversely the viability experienced a slight decline from 100 % to 90% after 24 hrs at 200 and 400ug/ml . The viability of the cells reached its lowest point of 83% after 48hrs with 600ug/ml . Gluten derived from flour(dough) exhibited a marginal rise to 105% after 24hrs . After 48 and 72 hrs , a conspicuous decline was noted across all concentrations to reach 70% at 48hrs and 65% for 400 and 600ug/ml at 72hrs.