Gut Microbiota Alterations from Three-Strain Yogurt Formulation Treatments in Slow-Transit Constipation
Table 2
Comparisons of healthy people or STC patients before and after they ate a three-strain yogurt for 7 days at the genus level.
Taxon
HB (%)
HY(%)
PB (%)
PB (%)
Bacteroides
33.0 ± 10.5
36.6 ± 17.8
0.465
30.6 ± 17.0
35.5 ± 21.0
0.317
Alistipes
12.2 ± 9.4
8.4 ± 5.0
0.388
4.1 ± 3.4
3.0 ± 2.6
0.252
Faecalibacterium
2.4 ± 1.6
2.9 ± 2.4
0.564
9.6 ± 7.6
12.3 ± 12.4
0.129
Prevotella_9
10.7 ± 21.4
7.6 ± 15.2
<0.050
0.2 ± 0.9
3.4 ± 14.7
<0.050
Roseburia
3.4 ± 5.1
3.6 ± 3.5
0.336
3.1 ± 2.7
2.7 ± 4.7
<0.050
Parabacteroides
2.7 ± 0.8
3.1 ± 3.1
0.786
2.4 ± 3.1
2.8 ± 2.8
0.82
Lachnospiraceae_unclassified
2.2 ± 1.3
3.0 ± 1.7
0.423
3.2 ± 2.7
2.8 ± 3.2
0.693
Barnesiella
3.0 ± 3.7
1.8 ± 1.5
0.371
1.8 ± 2.3
1.4 ± 2.0
<0.050
Bacteroidales_unclassified
3.7 ± 0.9
3.8 ± 1.4
0.882
0
0.1 ± 0.1
<0.050
Sutterella
2.4 ± 3.3
3.5 ± 5.3
<0.050
0.5 ± 0.8
0.7 ± 1.5
<0.050
Ruminococcaceae_UCG-002
0.9 ± 1.0
0.6 ± 0.7
0.642
3.6 ± 7.0
1.7 ± 2.9
<0.050
Parasutterella
1.2 ± 1.1
2.0 ± 3.0
0.06
1.4 ± 2.1
0.8 ± 1.2
0.099
Paraprevotella
1.5 ± 2.9
0.9 ± 1.8
<0.050
1.7 ± 3.2
0.4 ± 0.7
<0.050
Ruminococcaceae_UCG-014
1.7 ± 1.9
1.2 ± 1.4
0.083
0.6 ± 0.8
2.2 ± 3.9
<0.050
Blautia
0.3 ± 0.1
1.3 ± 1.9
0.085
2.2 ± 2.6
1.7 ± 1.5
<0.050
Lachnospira
0.3 ± 0.4
0.4 ± 0.5
0.766
2.4 ± 2.4
1.3 ± 1.4
<0.050
Lachnospiraceae_ge
0.8 ± 0.6
0.6 ± 0.7
0.802
1.7 ± 2.0
0.8 ± 0.5
<0.050
Escherichia-Shigella
0.1 ± 0.2
0.04 ± 0.1
0.547
2.0 ± 2.9
1.2 ± 3.1
<0.050
Ruminococcus_2
0.6 ± 0.3
0.4 ± 0.3
0.664
1.3 ± 1.3
1.5 ± 2.4
<0.050
Odoribacter
1.1 ± 0.2
1.1 ± 0.6
0.156
1.0 ± 1.3
0.7 ± 0.7
0.068
Subdoligranulum
0.7 ± 0.7
0.9 ± 0.9
0.058
1.4 ± 1.5
0.7 ± 0.8
<0.050
Ruminococcaceae_ge
0.6 ± 0.4
0.5 ± 0.6
0.803
1.4 ± 3.1
1.0 ± 1.8
<0.050
Ruminococcaceae_unclassified
0.8 ± 0.6
0.8 ± 0.7
0.201
0.6 ± 1.0
0.2 ± 0.2
<0.050
Ruminococcus_1
0.3 ± 0.2
0.7 ± 0.9
0.296
0.9 ± 0.9
0.7 ± 0.8
0.588
Lachnoclostridium
0.2 ± 0.2
0.3 ± 0.3
0.551
1.3 ± 1.9
1.0 ± 1.9
<0.050
Coprobacter
0
0
—
1.1 ± 2.4
1.0 ± 2.7
<0.050
Bifidobacterium
0.2 ± 0.2
0.1 ± 0.1
0.513
0.8 ± 1.0
1.2 ± 3.1
<0.050
Lachnospiraceae_UCG-004
0.6 ± 1.1
0.8 ± 1.5
<0.050
0.5 ± 0.9
0.4 ± 0.3
<0.050
Anaerostipes
0.1 ± 0.1
0.5 ± 0.6
0.15
0.9 ± 1.3
0.8 ± 1.3
<0.050
Lachnospiraceae_NK4A136_group
0.2 ± 0.2
0.1 ± 0.1
0.616
0.7 ± 0.7
1.7 ± 3.1
<0.050
Dialister
0.4 ± 0.6
0.2 ± 0.3
0.269
1.0 ± 3.0
0.3 ± 0.5
<0.050
HB = healthy people before eating yogurt; HY = healthy people after eating yogurt; PB = patients before eating yogurt; PY = patients after eating yogurt.
