Details about Bacteroidales: NCBI 171549

Other Names: Bacteroidales Bacteroidales Krieg 2012 emend. Pikuta et al. 2017

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech100 %39
AmericanGut27.77777777777778 %18
uBiome99.64028776978417 %834
Thryve99.72677595628416 %366
BiomeSight100 %147

I want to know what End Products this bacteria produces

No information available

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/22/2021 9:05:00 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 Citizen Science

Login to see more symptoms with Premium. PValue: a E-9 is stronger association then a E-5 or 0.0001

From Published Science

Based on Studies on PubMed
Medical ConditionDirectionPValue
Atherosclerosis Low1
Autism Low1
Brain Trauma Low1
Colorectal Cancer High1
Depression High1
Depression Low1
Generalized anxiety disorder Low1
Gout High1
Liver Cirrhosis High1
Mood Disorders High1

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

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
alcohol alcohol 📓 Decreases from 1 studies
Amino Acid and similar acetic acid 📓 Increases from 1 studies
bifidobacterium adolescentis probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
Bifidobacterium probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
butyrate supplements isobutyric acid 📓 Increases from 1 studies
Diet Style high-fat diets 📓 Decreases from 1 studies
Drug high-fat sucrose 📓 Increases from 1 studies
emulsifiers (additives) polysorbate 80 📓 Decreases from 1 studies
flavonoids, polyphenols etc quercetin,resveratrol 📓 Increases from 1 studies
Food (excluding seasonings) alcohol 📓 Decreases from 1 studies
Food (excluding seasonings) rare meat 📓 Decreases from 1 studies
Food (excluding seasonings) sesame cake/meal 📓 Increases from 1 studies
Food (excluding seasonings) sorghum 📓 Decreases from 1 studies
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
high fat diet high-fat diets 📓 Decreases from 1 studies
High Meat Diet rare meat 📓 Decreases from 1 studies
isovaleric acid supplement isovaleric acid(fatty acid) 📓 Increases from 1 studies
lactobacillus brevis probiotics lactobacillus brevis (probiotics) 📓 Decreases from 1 studies
lactobacillus paracasei probiotics lactobacillus paracasei (probiotics) 📓 Increases from 1 studies
lactobacillus probiotics - not specific lactobacillus brevis (probiotics) 📓 Decreases from 1 studies
lactobacillus probiotics - not specific lactobacillus paracasei (probiotics) 📓 Increases from 1 studies
low fat diet high-fat sucrose 📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items isobutyric acid 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items isovaleric acid(fatty acid) 📓 Increases from 1 studies
not classified banana 📓 Increases from 1 studies
oligosaccharide (prebiotic) galacto-oligosaccharides (prebiotic) 📓 Decreases from 1 studies
Prebiotics and similar galacto-oligosaccharides (prebiotic) 📓 Decreases from 1 studies
Probiotics bifidobacterium adolescentis,(probiotics) 📓 Increases from 1 studies
Probiotics lactobacillus brevis (probiotics) 📓 Decreases from 1 studies
Probiotics lactobacillus paracasei (probiotics) 📓 Increases from 1 studies
quercetin supplement quercetin,resveratrol 📓 Increases from 1 studies
resveratrol quercetin,resveratrol 📓 Increases from 1 studies
sesame sesame cake/meal 📓 Increases from 1 studies
Sugar and similar polysorbate 80 📓 Decreases from 1 studies
vinegar acetic acid 📓 Increases from 1 studies
Vitamins, Minerals and similar iron 📓 Increases from 1 studies
Vitamins, Minerals and similar vitamin d 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies
whole grains sorghum 📓 Decreases 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 Bacteroidales: Bacteria Interplay


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