Figure 4.

Number of early apoptotic LT97 cells in percent after incubation with fermentation supernatants (FS, 2.5% and 5%) of raw and roasted pistachios (RC1 = 141 °C/25 min; RC2 = 160 °C/15 min; and RC3 = 185 °C/21 min) and controls (4 mM butyrate, Synergy1^®, blank) for 24 h (mean + SD, n = 3). Significant differences compared to the medium control (* p ≤ 0.05, ** p ≤ 0.01, *** p ≤ 0.001), to the blank control (^# p ≤ 0.05, ^### p ≤ 0.01) and between FS of raw and roasted pistachios and FS of Synergy1^® (^a,b p ≤ 0.05, equal letters represent significant differences) were obtained by two-way-Anova/Bonferroni post-test. Statistical significance of differences between 2.5% and 5% were calculated by unpaired Student’s t-test (^† p ≤ 0.05).