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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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?

Source	Percentage	samples
SequentiaBiotech	5.128205128205129 %	39
AmericanGut	0 %	18
uBiome	21.223021582733814 %	834
Thryve	59.178082191780824 %	365
BiomeSight	32.638888888888886 %	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 Parent Bacteria/Taxa general information (from DataPunk) NCBI Technical Literature Genome Interactions with Other Bacteria (Citizen Science) There are 73 interactions reported from conventional science, This is reported in ? of 1413 samples

Source: All Labs Combines uBiome Thryve American Gut SequentiaBiotech BiomeSight   By Log(value) By Value (per million) By Percentage 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 Condition	Direction	PValue
Ankylosing spondylitis	Low	1
Colorectal Cancer	High	1
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
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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