Efficacy Study of Broken Rice Maltodextrin in In Vitro Wound Healing Assay

. 2015 Sep 8;2015:687694. doi: 10.1155/2015/687694

(b)

Time, h	RB	RBCUR	RBHYD	RBAA	RBARG	RBLA	RBKA	MUL	CTRL
(i) The percentage of wound closure of NIH 3T3 cell treated with 5% RB maltodextrin (DE 10–14) with 100 ppm of various additives
0					0.00 ± 0.00_a ^A
3	3.54 ± 0.76_a ^A	2.51 ± 3.45_a ^AB	6.94 ± 3.51_a ^AB	7.39 ± 1.21_a ^AB	5.01 ± 0.60_a ^AB	7.27 ± 1.53_ab ^B	3.64 ± 2.49_a ^AB	2.04 ± 0.60_a ^A	12.04 ± 0.53_b ^D
6	12.96 ± 4.06_ab ^AB	7.71 ± 1.06_a ^A	13.87 ± 3.85_ab ^ABC	14.43 ± 4.04_ab ^AB	11.22 ± 4.21_ab ^AB	20.64 ± 5.11_b ^BC	10.75 ± 3.00_ab ^AB	6.89 ± 3.19_b ^A	21.17 ± 1.72_b ^BC
9	24.41 ± 5.17_bc ^BC	21.68 ± 3.48_b ^ABC	20.65 ± 5.77_bc ^AB	20.62 ± 2.46_bc ^AB	23.05 ± 7.83_bc ^ABC	32.27 ± 7.10_c ^C	19.58 ± 2.64_bc ^AB	8.42 ± 2.17_cd ^A	29.93 ± 4.63_d ^DE
12	33.50 ± 8.81_c ^AB	28.14 ± 1.33_b ^A	27.90 ± 8.70_c ^A	26.80 ± 6.94_c ^A	28.86 ± 9.24_c ^A	44.19 ± 4.17_d ^AB	27.90 ± 9.47_c ^A	10.20 ± 0.57_d ^A	36.86 ± 1.47_c ^B
24	57.91 ± 5.67_d ^B	55.56 ± 10.34_c ^B	53.71 ± 2.41_d ^B	48.97 ± 6.62_d ^B	47.90 ± 3.76_d ^B	46.51 ± 4.05_d ^B	45.58 ± 8.33_d ^B	10.71 ± 1.73_d ^A	100.00 ± 0.00_d ^A

(ii) The percentage of wound closure of NIH 3T3 cell treated with 10% RB maltodextrin (DE 10–14) with 100 ppm of various additives
3	19.23 ± 1.65_b ^C	15.79 ± 0.00_a ^B	16.40 ± 0.17_b ^C	14.81 ± 1.44_b ^BC	16.33 ± 1.79_b ^E	17.74 ± 0.00_b ^C	12.10 ± 0.62_b ^A	0.00 ± 0.00_a ^A
6	32.69 ± 0.70_b ^A	29.82 ± 2.11_b ^BC	28.95 ± 4.96_c ^BC	23.33 ± 6.06_c ^BC	31.78 ± 0.92_c ^C	28.09 ± 0.75_c ^AB	21.66 ± 0.00_c ^A
9	48.73 ± 2.32_c ^BC	42.11 ± 6.88_b ^CD	36.36 ± 4.73_d ^DE	30.23 ± 1.52_c ^CD	38.32 ± 0.78_d ^E	34.83 ± 0.00_c ^AB	29.26 ± 0.31_d ^A
12	61.13 ± 1.39_d ^D	52.97 ± 3.68_c ^D	51.52 ± 2.72_e ^C	47.78 ± 1.90_d ^C	47.66 ± 0.75_d ^C	44.94 ± 4.49_d ^B	32.98 ± 0.56_e ^A
24	100.00 ± 0.00_e ^A	100.00 ± 0.00_d ^A	100.00 ± 0.00_f ^A	100.00 ± 0.00_e ^A	100.00 ± 0.00_e ^A	100.00 ± 0.00_e ^A	100.00 ± 0.00_f ^A

(iii) The percentage of wound closure of NIH 3T3 cell treated with 20% RB maltodextrin (DE 10–14) with 100 ppm of various additives
3	7.27 ± 0.00_b ^AB	11.24 ± 3.08_ab ^A	11.11 ± 0.00_ab ^A	10.61 ± 4.77_a ^AB	12.16 ± 2.66_b ^C	6.93 ± 1.75_a ^A	5.32 ± 4.22_b ^A	0.00 ± 0.00_a ^A
6	15.64 ± 3.88_c ^AB	16.43 ± 0.00_abc ^B	16.87 ± 3.18_abc ^AB	22.07 ± 1.92_a ^AB	18.11 ± 0.24_b ^B	20.50 ± 7.62_b ^B	4.98 ± 2.81_b ^A
9	20.73 ± 1.47_d ^AB	20.75 ± 0.00_bc ^B	23.46 ± 8.67_bc ^AB	27.37 ± 2.97^AB	22.43 ± 4.92_b ^AB	24.65 ± 4.94_bc ^B	11.63 ± 3.52_b ^A
12	22.18 ± 0.84_d ^A	27.38 ± 3.97_c ^A	29.22 ± 9.62_c ^A	33.80 ± 0.00_b ^A	30.54 ± 3.48_c ^A	36.01 ± 1.77_cd ^A	25.58 ± 2.42_c ^A
24	72.73 ± 1.69_e ^C	67.44 ± 0.90_d ^C	66.26 ± 1.78_d ^C	49.16 ± 3.76_c ^B	44.59 ± 4.81_d ^AB	43.77 ± 3.35_d ^AB	34.55 ± 2.32_d ^A