Phascolarctobacterium Details: NCBI 33024, gram-negative or unknown [genus]

| Phascolarctobacterium| Phascolarctobacterium Del Dot et al. 1994

1. Short-Chain Fatty Acid Production:

   • Phascolarctobacterium is involved in the fermentation of dietary fibers in the colon, producing short-chain fatty acids (SCFAs) as byproducts. SCFAs, such as acetate, propionate, and butyrate, are known to play important roles in gut health.

2. Butyrate Production:

   • Butyrate, in particular, is of interest because it serves as a major energy source for the cells lining the colon. It has anti-inflammatory properties and is associated with maintaining the health of the colonic epithelium.

3. Metabolism of Fermentable Substrates:

   • Phascolarctobacterium species are capable of metabolizing various fermentable substrates, including lactate and succinate. The metabolism of these substrates contributes to the production of SCFAs and other metabolites.

4. Dietary Influence:

   • The abundance and activity of Phascolarctobacterium can be influenced by dietary factors. Diets rich in fiber and plant-based foods provide substrates for the fermentation processes carried out by these bacteria.

5. Associations with Health Conditions:

   • Changes in the abundance of Phascolarctobacterium have been reported in studies of the gut microbiota in various health conditions. Alterations in the relative abundance of this genus have been associated with conditions such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and metabolic disorders. However, the specific roles of Phascolarctobacterium in these conditions are still being investigated.

6. Anti-Inflammatory Effects:

   • The production of butyrate by Phascolarctobacterium and other bacteria has been linked to anti-inflammatory effects in the gut. Butyrate is known to modulate immune responses and promote a balanced inflammatory environment in the colon.

7. Cross-Feeding Interactions:

   • Phascolarctobacterium is involved in cross-feeding interactions within the gut microbiota. This involves the exchange of metabolic byproducts between different bacterial species, contributing to the overall stability and functionality of the microbial community.

A lot more information is available when you are logged in and raise the display level

Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Phascolarctobacterium

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	4.63	0	0	10	126915	0	53869	12971.7	6307	20865.7	0	25073	0 %ile	100 %ile
biomesight	84.95	0	8330	40	11010	0	23794	6313	4410	8918.9	0	13810	10.9 %ile	91 %ile
thorne	100			5	21247	0	13855	3816.4	388	5121.6	0	11814	0 %ile	100 %ile
thryve	83.66	0	8831	43	13481	0	33868	8162.5	4101	13115.2	0	16349	11.7 %ile	90.9 %ile
ubiome	66.16	0	11684	2055	21196	0	41256	13545	10746	14138.3	0	26431	8 %ile	91.6 %ile

External Reference Ranges for Phascolarctobacterium

Phascolarctobacterium (NCBI 33024) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	6.99	0	0.0007
Lab Teletest	0	15000	0	1.5

Statistic by Lab Source for Phascolarctobacterium

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
AmericanGut	60 %	1.689 %	4.131 %	9.0	15
BiomeSight	91.087 %	0.608 %	0.877 %	2698.0	2962
BiomeSightRdp	70.968 %	0.352 %	0.458 %	22.0	31
bugspeak	100 %	0.016 %	%	1.0	1
CerbaLab	100 %	2.122 %	3.662 %	3.0	3
CosmosId	68.75 %	2.126 %	2.22 %	22.0	32
custom	49.18 %	2.049 %	2.218 %	30.0	61
es-xenogene	96.552 %	0.635 %	0.63 %	28.0	29
Medivere	100 %	2.989 %	1.429 %	7.0	7
Microba	14.286 %	0.631 %	0.353 %	4.0	28
Microba1	100 %	1.03 %	%	1.0	1
SequentiaBiotech	52.778 %	0.142 %	0.208 %	19.0	36
Thorne	83.333 %	0.27 %	0.435 %	85.0	102
Thryve	82.865 %	0.848 %	1.544 %	1151.0	1389
Tiny	50 %	0.004 %	%	1.0	2
uBiome	65.783 %	1.356 %	1.415 %	521.0	792

To see medical conditions associated you may be logged in

And display level must be raised above public.

I would like to know what can change the quality that I have

• If I want to know that a substance also changes, then I just click on it
• If I want to know which study this information comes from, then I just clink in increases or decreases

Data Contradictions — Limits of Certainity

To get the list of studies, you must be logged in and raise your display level.

🧙? Search Hints:

General Substance	Specific Substance	Effect
Amino Acid and similar	Alpha-Ketoglutarate	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	fumarate	1 Studies recorded. The consensus is Decreases👶, Click for details.
Amino Acid and similar	GABA	1 Studies recorded. The consensus is Decreases👶, Click for details.
Amino Acid and similar	glutamate	1 Studies recorded. The consensus is Decreases📓, Click for details.
Amino Acid and similar	l-glutamine	1 Studies recorded. The consensus is Increases👶, Click for details.
Amino Acid and similar	l-taurine	1 Studies recorded. The consensus is Decreases👶, Click for details.
Diet Style	moderate-carbohydrate diet	1 Studies recorded. The consensus is Decreases📓, Click for details.
Diet Style	moderate-protein moderate-carbohydrate	1 Studies recorded. The consensus is Increases📓, Click for details.
Drug or "Non-drug"	nsaid	1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc	quercetin,resveratrol	1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings)	apple	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	broccoli	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Burdock Root	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	cruciferous vegetables (broccoli cabbage)	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Grapefruit seed extract	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	ku ding cha tea	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly)	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	nuts	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	palm kernel meal	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	pectin	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Pumpkin	2 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	red wine	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	salt (sodium chloride)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	berberine	4 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	emblica officinalis	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	ginger	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Moringa Oleifera	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	oregano (origanum vulgare, oil) |	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Slippery Elm	2 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	triphala	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	arabinogalactan (prebiotic)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	fructo-oligosaccharides (prebiotic)	2 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	Glucomannan	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	inulin (prebiotic)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	partially hydrolyzed guar gum	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	Psyllium (Plantago Ovata Husk)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Decreases👶, Click for details.
Prebiotics and similar	xylan (prebiotic)	1 Studies recorded. The consensus is Increases👶, Click for details.
Prescription - Other	helminth infection (prescription)	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	bacillus subtilis natto (probiotics)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics	clostridium butyricum (probiotics),Miya,Miyarisan	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	lactobacillus casei (probiotics)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	saccharomyces boulardii (probiotics)	1 Studies recorded. The consensus is Decreases👶, Click for details.
Vitamins, Minerals and similar	chlorine	1 Studies recorded. The consensus is Increases👶, Click for details.
Vitamins, Minerals and similar	Vitamin B1,thiamine hydrochloride	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	vitamin B3,niacin	2 Studies recorded. The consensus is Increases📓, Click for details.

Foods Containing the Phascolarctobacterium bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Portuguese Painho de Porco Iberico fermented sausages Weight: 0.59 Trentingrana Cheese (Italy) Weight: 0.5118 Surstromming - Fermented Herring (Sweden) Weight: 0.3201 Cheese, Cheddar Weight: 0.2242 Robiola di Roccaverano Cheese (Italy) Weight: 0.2146 Hard cheese (Cheddar, Emmental type) Unpasteurised Cow Weight: 0.142 Firm - ripened cheeses Unpasteurised Cow Weight: 0.1058 Soft - ripened cheese Pasteurised Cow Weight: 0.06268 Malaysian fermented fish sauce Weight: 0.03667 Cheese, Emmental Weight: 0.01951 Douchi Weight: 0.01861 Mozzarella cheese Weight: 0.01416 Parmigiano Reggiano dairy Weight: 0.009918 Fermented glutinous rice Weight: 0.006788 Gruyere cheese Weight: 0.006301 Cheddar cheese Weight: 0.00589 Lard Farm Weight: 0.003323 yoghurt fermentation Weight: 0.00321 Brie cheese Weight: 0.002825 Swiss-Dutch-type cheese Weight: 0.001853 Sausage, Cyprus: Limassol Weight: 0.001351

---