Figure 5.

Protective effect of digested bread on human keratinocyte cell viability against oxidative stress induced by hydroxide peroxide (H₂O₂). Bread batches were prepared with or without type-II sourdough (YB and SB, respectively) and with or without a powdered artichoke leaf extract (AE). Supernatants from fecal batches derived from fermented bread digestion were recovered at different times (20 and 42 h, T20 and T42, respectively) and tested at different concentrations (0.1–0.001 mg/mL). The 100% of cell viability corresponded with values of cells cultured in the medium under optimal conditions. The viability of cells exposed to the H₂O₂ stressor agent is reported (A). Data are mean values of three independent experiments analyzed twice. Error bars are shown in the bar plot. The protective role accounted for a significant difference (p-values < 0.05, one-way ANOVA test) between cells exposed to the H₂O₂ stressor agent and cells incubated with different concentrations of supernatants in the culture medium (0.001, 0.01, and 0.1 mg/mL: (B–D), respectively). ns, not significant.