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Table 3 Relative abundance (%) of gut bacterial genera in low and high barley groups

From: Relationships between barley consumption and gut microbiome characteristics in a healthy Japanese population: a cross-sectional study

 

Low barley (n = 47)

High barley (n = 47)

  
 

0–3.5 g/1000 kcal a

3.5–28 g/1000 kcal a

  

Genus (relative abundance %)

Median (interquartile range)

Median (interquartile range)

P b (crude)

P c (FDR)

Bifidobacterium

2.73 (0.00, 5.10)

5.61 (0.00, 8.12)

0.01

0.37

Collinsella

0.92 (0.00, 1.82)

1.95 (0.00, 2.20)

0.03

0.42

Subdoligranulum

1.12 (0.00, 1.80)

1.83 (0.00, 2.32)

0.08

0.44

Anaerostipes

0.89 (0.02, 1.28)

1.06 (0.07, 1.92)

0.0502

0.42

Butyricicoccus

0.43 (0.00, 0.46)

0.65 (0.12, 0.65)

0.002

0.09

Ruminococcaceae UCG-013

0.09 (0.00, 0.27)

0.22 (0.00, 0.34)

0.06

0.44

Dialister

0.00 (0.00, 0.31)

0.07 (0.00, 0.43)

0.04

0.42

Acidaminococcus

0.00 (0.00, 0.30)

0.03 (0.00, 0.66)

0.07

0.44

Ruminococcus 2

0.00 (0.00, 0.37)

0.01 (0.00, 0.86)

0.04

0.42

  1. a Range of barley consumption rate
  2. b Mann-Whitney U-test (crude P-value)
  3. c Mann-Whitney U-test adjusted with the FDR (false discovery rate) method
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BMC Nutrition

ISSN: 2055-0928

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