. 2022 Aug 6;6(10):nzac129. doi: 10.1093/cdn/nzac129

TABLE 3.

Relative abundance of bacterial species in mice that ingested cacao protein and lignin, cacao lignin, or control diets¹

	Relative abundance, %
Bacterial species	1–4 Days fed the diet			5–8 Days fed the diet
	Control diet	Cacao lignin diet	Cacao protein and lignin diet	Control diet	Cacao lignin diet	Cacao protein and lignin diet
Adlercreutzia	0.44 ± 0.08	0.62 ± 0.10	0.59 ± 0.09	0.38 ± 0.06	0.52 ± 0.05	0.41 ± 0.10
Akkermansia	27.29 ± 2.27^a	3.49 ± 1.90^b	5.97 ± 2.54^b	18.48 ± 2.84^a	3.23 ± 2.32^b	0.55 ± 0.53^b
Alistipes	0.01 ± 0.00	0.03 ± 0.02	0.03 ± 0.01	0.03 ± 0.01	0.02 ± 0.01	0.03 ± 0.01
Allobaculum	0.00 ± 0.00	0.18 ± 0.17	0.00 ± 0.00	0.01 ± 0.01	0.00 ± 0.00	0.00 ± 0.00
Anaeroplasma	0.00 ± 0.00	0.10 ± 0.05	0.00 ± 0.00	0.00 ± 0.00	0.12 ± 0.06	0.00 ± 0.00
Anaerotruncus*	0.44 ± 0.06^a	0.48 ± 0.07^a	0.14 ± 0.04^b	0.37 ± 0.07^a	0.42 ± 0.07^a	0.12 ± 0.02^b
Bacteroides	10.78 ± 3.25	7.06 ± 2.19	4.07 ± 1.34	14.67 ± 3.58	10.36 ± 2.65	6.12 ± 2.11
Bilophila	0.06 ± 0.06	0.00 ± 0.00	0.10 ± 0.10	0.16 ± 0.16	0.00 ± 0.00	0.14 ± 0.09
Butyricicoccus	0.01 ± 0.00	0.01 ± 0.01	0.05 ± 0.03	0.03 ± 0.01	0.02 ± 0.01	0.06 ± 0.03
Coprobacillus	0.06 ± 0.01^a	0.00 ± 0.00^b	0.00 ± 0.00^b	0.05 ± 0.01^a	0.00 ± 0.00^b	0.00 ± 0.00^b
Coprococcus	0.40 ± 0.70	0.86 ± 0.28	0.28 ± 0.05	0.54 ± 0.18	0.62 ± 0.09	0.21 ± 0.02
Corynebacterium	0.00 ± 0.00	0.00 ± 0.00	0.02 ± 0.02	0.01 ± 0.01	0.01 ± 0.01	0.00 ± 0.00
Dehalobacterium	0.09 ± 0.02^a,b	0.11 ± 0.02^a	0.05 ± 0.01^b	0.10 ± 0.02	0.10 ± 0.02	0.06 ± 0.01
Dorea	1.87 ± 0.14^a	0.57 ± 0.10^b	0.22 ± 0.07^b	1.46 ± 0.18^a	0.49 ± 0.08^b	0.17 ± 0.03^b
Escherichia	0.09 ± 0.04	0.04 ± 0.01	0.04 ± 0.02	0.14 ± 0.05	0.26 ± 0.12	0.23 ± 0.21
Lactobacillus	2.59 ± 0.66^b	8.02 ± 1.90^a	3.66 ± 0.38^b	2.65 ± 0.85	8.41 ± 3.20	4.11 ± 1.56
Lactococcus*	23.32 ± 1.56^a	26.34 ± 1.16^a	32.90 ± 1.74^b	21.32 ± 1.44^a	22.22 ± 1.06^a	33.97 ± 1.84^b
Mucispirillum*	0.09 ± 0.05^a	0.04 ± 0.02^a	0.94 ± 0.26^b	0.07 ± 0.04^a	0.26 ± 0.22^a	1.24 ± 0.39^b
Oscillospira*	3.52 ± 0.45^b	7.99 ± 0.41^a	4.69 ± 0.59^b	6.27 ± 0.97^a,b	8.18 ± 1.01^a	4.00 ± 0.32^b
Parabacteroides	6.70 ± 0.75	4.82 ± 0.88	7.95 ± 1.44	7.36 ± 1.15	5.19 ± 0.92	8.45 ± 1.95
Roseburia*	0.17 ± 0.05^b	0.43 ± 0.10^a	0.09 ± 0.05^b	0.21 ± 0.06^a,b	0.40 ± 0.13^a	0.09 ± 0.04^b
Ruminococcus	1.58 ± 0.56	1.38 ± 0.50	2.92 ± 1.41	1.27 ± 0.42	0.82 ± 0.13	1.82 ± 0.80
Shuttleworthia	0.03 ± 0.01	0.02 ± 0.01	0.02 ± 0.00	0.04 ± 0.01^a	0.01 ± 0.00^b	0.02 ± 0.00^a,b
Staphylococcus	0.01 ± 0.01	0.04 ± 0.02	0.00 ± 0.00	0.01 ± 0.00	0.05 ± 0.04	0.00 ± 0.00
Streptococcus	0.14 ± 0.04	0.27 ± 0.07	0.24 ± 0.08	0.17 ± 0.03	0.24 ± 0.06	0.26 ± 0.08

Values are means ± SEM. Bacterial species mainly identified in next-generation sequencing (NGS)–based 16S rRNA microbial profiling are listed in the table. Different letters indicate significant differences between diet groups by 1-factor ANOVA with Tukey's test (P < 0.05). *These bacteria represent species significantly changed in relative abundance on both days 1 to 4 and days 5 to 8 by the ingestion of cacao proteins.