Figure 3.

The type of sweetener and the dietary fat content modify the gene capacity of the gut microbiota. (a) Gene richness, (b) Principal component analysis, (c) Differential gene expression. All sweeteners were categorized as either NCS or caloric, and diets were categorized as HFD or Control. (d) Number of genes involved in SCFA synthesis and (e) LPS synthesis determined by metagenomic analysis 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, SU = sucralose and NCS = noncaloric artificial sweeteners.