Details about Ruminococcus champanellensis: NCBI 1161942

Other Names: DSM 18848 JCM 17042 Ruminococcus champanellensis Ruminococcus champanellensis Chassard et al. 2012 strain 18P13

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DSM 18848 JCM 17042 Ruminococcus champanellensis Ruminococcus champanellensis Chassard et al. 2012 strain 18P13

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Does a specific lab/source detect it?

Source	Percentage	samples
SequentiaBiotech	0 %	39
AmericanGut	0 %	18
uBiome	0 %	834
Thryve	77.15053763440861 %	372
BiomeSight	0 %	151

I want to know what End Products this bacteria produces Acetate Ethanol Formate Lactate SCFA Short Chain Fatty Acid Succinate Possible Health Impacts

I would like to know about this bacteria's Parent Bacteria/Taxa general information (from DataPunk) NCBI Technical Literature Genome Interactions with Other Bacteria (Citizen Science) There are 74 interactions reported from conventional science, This is reported in ? of 1427 samples

Source: All Labs Combines uBiome Thryve American Gut SequentiaBiotech BiomeSight   By Log(value) By Value (per million) By Percentage Last Computation: 1/25/2021 9:10:00 AM

If you have multiples samples, there is a time line option, click here, pick your samples and then click [My Taxon Time Line]

From Published Science

Based on Studies on PubMed

Medical Condition	Direction	PValue
Liver Cirrhosis	Low	1

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

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

📓 - direct citation | 👪 - Impacts Parent Taxa | 👶 - Impacts Child Taxa | 🧙 - Inferred
Search Hints: Spice | Herb | Vitamin | Probiotics | Diet | Food | Amino |Flavonoids

General Substance	Specific Substance	Effect
barley	whole-grain barley	📓 Increases from 1 studies
beta-glucan foods	ß-glucan	📓 Increases from 1 studies
beta-glucan foods	whole-grain barley	📓 Increases from 1 studies
Food (excluding seasonings)	black beans	📓 Increases from 1 studies
Food (excluding seasonings)	navy bean	📓 Increases from 1 studies
Food (excluding seasonings)	whole-grain barley	📓 Increases from 1 studies
Herb or Spice	glycyrrhizic acid (licorice)	📓 Decreases from 1 studies
Herb or Spice	gynostemma pentaphyllum (Jiaogulan)	📓 Increases from 1 studies
Herb or Spice	licorice	📓 Decreases from 1 studies
Herb or Spice	Slippery Elm	📓 Decreases from 1 studies
Herb or Spice	triphala	📓 Decreases from 1 studies
not classified	licorice	📓 Decreases from 1 studies
Prebiotics and similar	resistant starch	📓 Increases from 1 studies
Prebiotics and similar	ß-glucan	📓 Increases from 1 studies
Probiotics	saccharomyces boulardii (probiotics)	📓 Increases from 1 studies
pulse / legumes	black beans	📓 Increases from 1 studies
pulse / legumes	navy bean	📓 Increases from 1 studies
resistant starch	resistant starch	📓 Increases from 1 studies
saccharomyces probiotics	saccharomyces boulardii (probiotics)	📓 Increases from 1 studies
whole grains	whole-grain barley	📓 Increases from 1 studies

A P-value below 0.0001 is the recommended threshold. A larger R-Square valye means a stronger relationship. This is unpublished data using Properitary Artificial Intelligence.

🔐 Details about Ruminococcus champanellensis: Bacteria Interplay

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