Details about Alistipes putredinis: NCBI 28117

Other Names: "Bacillus putredinis" Weinberg et al. 1937 "Pseudobacterium putredinis" (Weinberg et al. 1937) Krasil'nikov 1949 "Ristella putredinis" (Weinberg et al. 1937) Prevot 1938 Alistipes putredinis Alistipes putredinis (Weinberg et al. 1937) Rautio et al. 2003 emend. Hahnke et al. 2016 ATCC 29800 Bacillus putredinis Bacteroides putredinis Bacteroides putredinis (Weinberg et al. 1937) Kelly 1957 (Approved Lists 1980) CCUG 45780 CIP 104286 DSM 17216 JCM 16772 Pseudobacterium putredinis Ristella putredinis

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Does a specific lab/source detect it?
SourcePercentagesamples
SequentiaBiotech12.820512820512821 %39
AmericanGut0 %18
uBiome69.6642685851319 %834
Thryve87.76595744680851 %376
BiomeSight0 %153

I want to know what End Products this bacteria produces

  • Acetate
  • Acetic acid
  • Indole
  • Propionate
  • SCFA Short Chain Fatty Acid
  • Succinic acid

Possible Health Impacts

I would like to know about this bacteria's

Source:   Last Computation: 1/27/2021 9:15:00 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
IgA nephropathy (IgAN) Low1
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
Diet Style high-fat diets 📓 Increases from 1 studies
Diet Style high-protein diet 📓 Increases from 1 studies
Diet Style plant-rich diet 📓 Decreases from 1 studies
Drug high fruit intake 📓 Increases from 1 studies
Drug high red meat 📓 Increases from 1 studies
Food (excluding seasonings) cruciferous vegetables (broccoli cabbage) 📓 Increases from 1 studies
gallic acid and tannins gallate (food additive) 📓 Decreases from 1 studies
gallic acid and tannins tannic acid 📓 Decreases from 1 studies
Herb or Spice glycyrrhizic acid (licorice) 📓 Decreases from 1 studies
Herb or Spice licorice 📓 Decreases from 1 studies
Herb or Spice Slippery Elm 📓 Decreases from 1 studies
Herb or Spice tannic acid 📓 Decreases from 1 studies
Herb or Spice triphala 📓 Decreases from 1 studies
high fat diet high-fat diets 📓 Increases from 1 studies
High Meat Diet high red meat 📓 Increases from 1 studies
low/no meat diet high fruit intake 📓 Increases from 1 studies
low/no meat diet plant-rich diet 📓 Decreases from 1 studies
Miscellaneous, food additives, and other odd items gallate (food additive) 📓 Decreases from 1 studies
no carbohydrate diet high-protein diet 📓 Increases from 1 studies
not classified cranberry bean flour 📓 Decreases from 1 studies
not classified licorice 📓 Decreases from 1 studies
pulse / legumes cruciferous vegetables (broccoli cabbage) 📓 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 Alistipes putredinis: Bacteria Interplay


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