TABLE 2

Composition of microbiota compared in lean control subjects, obese diabetic (OB/D) subjects, and nondiabetic (OB/nD) subjects before gastric surgery

nAll bacteria*FirmicutesFaecalibacterium prausnitzii speciesBacteroidetes
Clostridium Coccoides groupLactobacillus/Leuconostoc/Pediococcus groupClostridium leptum groupBifidobacterium genusBacteroides/Prevotella groupE. coli species
Control subject1311.74 ± 0.1−1.58 ± 0.1A−3.46 ± 0.2A−0.31 ± 0.1A−1.06 ± 0.2A−2.47 ± 0.4A−1.11 ± 0.1A−3.43 ± 0.3A
OB/nD2311.29 ± 0.1−1.58 ± 0.2A−2.75 ± 0.3A−0.86 ± 0.3A−1.45 ± 0.2A−2.37 ± 0.2A−1.61 ± 0.1B−3.42 ± 0.3A
OB/D711.17 ± 0.1−1.46 ± 0.4A−2.62 ± 0.5A−1.63 ± 0.8A−2.79 ± 0.5B−2.22 ± 0.4A−1.61 ± 0.2B−2.49 ± 0.3A
  • Data not sharing the same letter within a column are significantly different (P < 0.05). n: represents the numbers of studied samples.

  • *All bacteria results obtained by qPCR were expressed as mean of the log10 value ± SE.

  • †Results were expressed as mean of the log10 value ± SE of normalized data, calculated as the log number of targeted bacteria minus the log number of all bacteria.

  • Faecalibacterium prausnitzii is the major component of the Clostridium leptum group.