Details about Bacteroides eggerthii: NCBI 28111

Other Names: ATCC 27754 Bacteroides eggerthii Bacteroides eggerthii Holdeman and Moore 1974 (Approved Lists 1980) emend. Hahnke et al. 2016 CCUG 9559 CIP 104285 DSM 20697 JCM 12986 NCTC 11155

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech5.128205128205129 %39
AmericanGut0 %18
uBiome21.223021582733814 %834
Thryve59.178082191780824 %365
BiomeSight32.638888888888886 %144

I want to know what End Products this bacteria produces

  • Pyridoxine (B6)
  • Vitamin B1 (thiamine)
  • Vitamin B2 (riboflavin)
  • Vitamin B5 (pantothenic acid/Pantothenate)
  • Vitamin B7 (biotin)
  • Vitamin B9 (Folic Acid/Folate)

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/21/2021 9:07:00 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
Ankylosing spondylitis Low1
Colorectal Cancer High1
Liver Cirrhosis Low1

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
Amino Acid and similar l-citrulline 📓 Increases from 1 studies
Amino Acid and similar polymannuronic acid 📓 Decreases from 1 studies
barley whole-grain barley 📓 Decreases from 1 studies
beta-glucan foods ß-glucan 📓 Decreases from 1 studies
beta-glucan foods whole-grain barley 📓 Decreases from 1 studies
citrulline amino acid l-citrulline 📓 Increases from 1 studies
Diet Style low-fat diets 📓 Increases from 1 studies
Drug high red meat 📓 Increases from 1 studies
Food (excluding seasonings) walnuts 📓 Decreases from 1 studies
Food (excluding seasonings) whole-grain barley 📓 Decreases from 1 studies
gallic acid and tannins gallic acid (food additive) 📓 Increases from 1 studies
gallic acid and tannins tannic acid 📓 Increases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
Herb or Spice licorice 📓 Decreases from 1 studies
Herb or Spice momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) 📓 Decreases from 1 studies
Herb or Spice schisandra chinensis(magnolia berry or five-flavor-fruit) 📓 Increases from 1 studies
Herb or Spice Slippery Elm 📓 Increases from 1 studies
Herb or Spice tannic acid 📓 Increases from 1 studies
Herb or Spice triphala 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Increases from 1 studies
low fat diet low-fat diets 📓 Increases from 1 studies
Miscellaneous, food additives, and other odd items gallic acid (food additive) 📓 Increases from 1 studies
not classified licorice 📓 Decreases from 1 studies
not classified red wine 📓 Increases from 1 studies
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
polymannuronate hydrolase supplement polymannuronic acid 📓 Decreases from 1 studies
Prebiotics and similar fructo-oligosaccharides (prebiotic) 📓 Increases from 1 studies
Prebiotics and similar resistant starch 📓 Increases from 1 studies
Prebiotics and similar ß-glucan 📓 Decreases from 1 studies
resistant starch resistant starch 📓 Increases from 1 studies
saccharin sugar saccharin 📓 Increases from 1 studies
steva sugar stevia 📓 Increases from 1 studies
sucralose sugar sucralose 📓 Decreases from 1 studies
Sugar and similar saccharin 📓 Increases from 1 studies
Sugar and similar stevia 📓 Increases from 1 studies
Sugar and similar sucralose 📓 Decreases from 1 studies
Vitamins, Minerals and similar iron 📓 Decreases from 1 studies
Vitamins, Minerals and similar vitamin a 📓 Decreases from 1 studies
Vitamins, Minerals and similar Vitamin B9 (Folate) 📓 Decreases from 1 studies
Vitamins, Minerals and similar zinc 📓 Increases from 1 studies
walnuts nuts walnuts 📓 Decreases from 1 studies
whole grains whole-grain barley 📓 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 Bacteroides eggerthii: Bacteria Interplay


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