A Strong Impact of Genetic Background on Gut Microflora in Mice

Table 1

Diet compositions.

Contents	LabDiet^1	LabDiet	AIN^1	AIN	AIN + inulin	Brewer’s	Yeast (BY)^2
	5061	5062	5% CO	10% CO	5–10% CO	1% BY	10% BY
Protein	Mixed	Mixed	Casein	Casein	Casein	Mixed	Mixed
(%)^3	(23.4)	(20.5)	(23.4)	(17.7)	(20–26.5)	(17.8)	(17.7)
Yeast	Brewer’s	Brewer’s	—^4	—	—	Brewer’s	Brewer’s
(% wt)	(1)	(1)				(1)	(10)
DL-Methionine, %	(0.43)	(0.48)	(0.3)	(0.3)	(0.3)	(0.3)	(0.3)
Fat	Mixed	Mixed	Corn oil	Corn oil	Corn oil	Corn oil	Corn oil
(%)	(5.5)	(9.6)	(5.0)	(10.0)	(5–10)	(10.3)	(10.7)
Sucrose, %	(3.7)	(0.4)	(50)	(39)	(5.0–38.4)	(38)	(35)
Other CHO^5	Mixed	Mixed	Corn^5	Corn	Corn	Corn	Corn
(%)	(56)	(53)	(5)	(15)	(27.5–15.5)	(15)	(15)
Cellulose (fiber), %	(5.3)	(2.7)	(18.4)	(11.5)	(13.4–6.5)	(11.5)	(11.5)
Kcal/g	3.3	3.8	3.1	3.8	3.1–3.8	3.8	3.8

¹LabDiets contained crude ingredients and micronutrients similar to AIN-76A (http://www.testdiet.com/). Other diets were defined diets containing AIN-76A mineral and vitamin mix. All defined diets contained ~0.002% ethoxyquin as an antioxidant, and had an adequate amount (0.2%) of choline bitartrate or choline chloride.
²Protein, carbohydrate, and fat in Brewer’s yeast are not included in other contents.
³All % content is by weight.
⁴A dash means not present.
⁵CHO means carbohydrate, and Corn means corn starch.