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. 2020 Aug 17;12(1):1801301. doi: 10.1080/19490976.2020.1801301

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© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 2. — Different types of sweeteners modify the gut microbiota diversity and composition. (a) Alpha diversity by Shannon index, (b) Principal component analysis, (c) Relative abundance of the gut microbiota at the phylum and (d) genus levels, (e) Heatmap of the ten bacterial genera or (f) species with the greatest differences among groups after the consumption of different types of sweeteners with or without a high-fat diet. n = 6–7 in each group. W = water, S = sucrose, F = fructose, G = glucose, SG = steviol glycosides, BS = brown sugar, H = honey, SV = steviol glycosides+sucrose and SU = sucralose.